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Results 21 - 30 of 193 for blanching vegetable
Soak noodles in cold water 10 minutes. Bring to boil, remove from heat and let steep until tender. Rinse and drain. Cut noodles into ...
In medium size bowl, combine ... 3 minutes. Remove vegetables from pan. Add chicken to ... Serve over rice. Approximately 148 calories per serving.
In small saucepan, over medium heat, heat mustard, orange juice, green onion, oil, honey, soy sauce and ginger for 2 to 3 minutes or until ...
Combine pasta, scallions, peas, red pepper, broccoli and olives. Mix dressing ingredients and toss together with pasta and vegetables. 8 servings.
If chicken legs are whole, divide drumsticks from thighs with a sharp knife. Chicken breasts should be cut into four parts. Skin all ...
Cut chicken into 1/2 inch cubes. Mix with egg white and cornstarch. Mix together hoisin sauce, soy sauce, sherry, scallions and pepper. ...
Cook chicken, cut into 2 ... golden brown in vegetable oil. Remove from heat. Stir ... chill several hours. Toss gently before serving. Serves 6.
On sheet of wax paper or paper plate combine ground almonds, bread crumbs, cheese, salt and basil. Dip cutlets into milk, then into crumb ...
Marinate the shrimp. In a food processor, puree curry paste, lemon grass and oil. Pour over shrimp, cover tightly and refrigerate for 24 ...
30. STIR FRY CHICKEN
Cook almonds and garlic in ... 2 minutes). Add vegetables to chicken, stir fry 2 ... servings. NOTE: For more sauce, double ingredients for sauce.
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