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Results 101 - 110 of 632 for vegetable all substitute
Coat medium skillet with cooking ... bowl; pour over vegetables. Cook over medium heat, ... immediately. Yield: 4 servings (143 calories per serving).
102. CORNBREAD SALAD
Bake cornbread according to directions ... celery or other vegetables. Mix well. Add chopped ... color. Refrigerate. Can be made night before.
103. QUICK CARROT CAKE
COOK'S NOTES: Look for cake mixes that contain no palm or coconut oil, suet, shallow, lard, or butter, such as Duncan Hines. PRELIMINARIES: ...
Cut spareribs into one inch length pieces, mix with flour and soy sauce. Combine oil with garlic and ginger then brown spareribs in ...
Defrost the pastry. Roll it ... and fry the vegetables for 10 minutes. Add the ... 425 degrees for about 30 minutes. Serve hot, cut into slices.
Combine dry ingredients; add milk, eggs, honey, and oil. Mix just until dry ingredients are moistened. Add nuts and apples. Bake 15-17 ...
If you like the taste of citron, add 1 teaspoon lemon or orange peel, dried. Cream together the oil and the sugar. Add the egg. Then blend ...
Preheat oven to 350 degrees; ... with non- stick vegetable spray. In a large bowl ... Both nutritional breakdowns are with the regular egg used.
In a large bowl beat egg substitute until frothy, add oil, sugar ... slice without walnuts is 125 calories, one slice with walnuts is 134 calories.
110. FRIED RICE
Heat meat and vegetables in oil. If meat is ... and scramble the egg whites in wok until they start to set, then stir through the whole mixture.
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