Results 91 - 100 of 127 for chop choy

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Halve shrimp lengthwise. ... minutes. Add bok choy, pea pods, ... bubbly. Stir in vegetables; cover and cook 1 minute. Serve at once over rice. Serves 4.

Spray 12 inch non-stick skillet with no-stick cooking spray; heat over medium high heat. Add pork, red and yellow peppers, garlic, ginger, and ...

Brown meat (chicken, pork, beef, shrimp) in a little oil. Add vegetables - carrots and celery should be cut in 2-inch strips. Stir over medium heat 5 ...

Heat peanut oil in wok, or large, deep pot/skillet. Heat just until hot; don't let it smoke. Add broccoli flowerets, sliced red pepper, sliced ...

Marinate overnight in: Before baking, add: Bake in covered casserole or Dutch oven at 350 degrees for approximately 1 hour. Remove the cover for the ...

Slice and cube ... with garlic. Drain chop suey vegetables. Add ... Reduce to simmer and cover, stirring occasionally. Serve when rice is tender and fluffy.

Shake well in a bottle before adding to cabbage. Mix cabbage and dressing and refrigerate before serving. Add noodle mixture. NOODLE MIXTURE: Lightly ...

Cut off and ... head of bok choy and napa. Shred ... 4. Per serving: 217 calories, 20 g protein, 2 g fat, 37 g carbohydrates, 0 cholesterol, 87 mg sodium.

Melt butter in hot skillet; add meat. Stir and sear quickly. Add onions and fry 5 minutes. Add celery, salt, pepper and hot water. Cover and cook 5 ...

Brown almonds, sesame seeds and noodles in butter. Let cool. Mix dressing. Just before serving, mix all ingredients and toss with dressing.

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