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Results 51 - 60 of 69 for sauteed vegetables
51. SAUTEED SQUASH
Coat a large non-stick skillet ... Add onion and saute 1 minute. Add squash and ... minutes or until vegetables are crisp tender. Yield: 4 ... calories per 1/2 serving.
In a bowl, whisk egg white and salt until frothy. In a shallow bowl have bread crumbs ready. Dip cutlets in egg white, let excess drip off. ...
On wax paper, dredge chicken ... and garlic and saute until soft, about 1 minute. ... chives. Serves 4. 340 calories per serving, 10 grams fat.
Cook the bacon, turning it as often as necessary, until crisp. Drain on a paper towel and keep warm. Sprinkle the liver with salt and ...
55. SAUTEED SCALLOPS
1. If using sea scallops, ... into a container. Saute 30 seconds, then add scallops ... if you wish, with the carrots and green scallion strips.
Also known as a Dutch ... pancake bakes, prepare Sauteed Plums: Melt butter in a ... plums. Cut pancake in wedges and serve straight from the pan.
Mix dipping sauce ingredients. Cut ... frying pan and saute pork, spreading out the slices, ... Add remaining sauce and cook for 1 to 2 minutes.
Cut fish into serving portions; sprinkle with salt and pepper and dust lightly with flour. Combine bread crumbs and sesame seeds; beat egg ...
59. SAUTEED GREENS
Trim 1 inch tough ends off escarole leaves; discard. Cut into 1 inch pieces. Heat oil in Dutch oven over medium heat. Add garlic and ...
Mix together: Rinse chicken breasts. Place in plastic bag with flour, salt, pepper and paprika. Shake to coat chicken. Brown chicken ...
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