|by Christine Manfield|
In this cookbook, Christine Manfield puts forward her philosophy that dessert is not a flippant or excessive extra to a meal, but a vital element ...
Results 1 - 10 of 67 for sauteed vegetables
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Combine salt, pepper, ... Add chicken strips. Saute over medium high ... 6 minutes. Add vegetables. Saute 4 ... Add vermouth. Cook 1 minute. 4 servings.
Mince garlic and lightly saute in olive oil. ... cook linguine according to package directions. Serve veal and vegetables in sauce over linguine. Serves 4.
Cut chicken into ... Heat oil and saute garlic, onion, and ... minutes or until vegetables are tender. Before ... in sliced pimentos. Serve over hot rice.
About 25 minutes ... cook, uncovered, until vegetables are tender-crisp, about ... stirring frequently. Discard garlic. Spoon crumbs evenly over vegetables.
1. Prepare chicken and vegetables for stir fry. ... minute. Add chicken, cover, simmer until boiling. 7. Add 2 teaspoons cornstarch to make a white sauce.
Clean leeks thoroughly ... carrots and onion. Saute vegetables for approximately 15 ... drained, diced tofu. Saute 5-10 minutes. Serve warm. Serves 4-6.
In a preheated wok, pour vegetable oil and bring to sizzling point and add sliced pork or ham. Brown meat at medium high heat for 5 minutes. Add ...
In a 10 ... is browned and vegetables are tender. Stir ... rice. Makes 4 cups or 4 servings. Nutrition Information per serving: 245 calories; 156 mg. sodium.
In a 10-inch ... is browned and vegetables are tender. Stir ... Makes 4 cups or 4 servings. Nutrition Information per serving: 245 calories; 156 mg. sodium.
Wash squash and ... stir fry pan. Saute onion, garlic and ... minutes. Add remaining vegetables and saute another ... Sprinkle with cheese before serving.
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