|by T.P. Coultate|
As a source of detailed information on the chemistry of food, this book is without equal.
Results 1 - 10 of 67 for sauteed vegetables
Result Page: 1
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.
Combine salt, pepper, ... Add chicken strips. Saute over medium high ... 6 minutes. Add vegetables. Saute 4 ... Add vermouth. Cook 1 minute. 4 servings.
Cut chicken into ... Heat oil and saute garlic, onion, and ... minutes or until vegetables are tender. Before ... in sliced pimentos. Serve over hot rice.
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 10 ... is browned and vegetables are tender. Stir ... rice. Makes 4 cups or 4 servings. Nutrition Information per serving: 245 calories; 156 mg. sodium.
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.
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 ...
About 25 minutes ... cook, uncovered, until vegetables are tender-crisp, about ... stirring frequently. Discard garlic. Spoon crumbs evenly over vegetables.
Wash squash and ... stir fry pan. Saute onion, garlic and ... minutes. Add remaining vegetables and saute another ... Sprinkle with cheese before serving.
Mince garlic and lightly saute in olive oil. ... cook linguine according to package directions. Serve veal and vegetables in sauce over linguine. Serves 4.
Result Page: 1
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