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Results 61 - 70 of 280 for thick-cut fry
Kashi is a mixture of ... used in a stir-fry with vegetables. GRAINS: Heat oil ... grains to platter. Spoon vegetables over and serve. 6 servings.
Slice steak diagonally across the grain into 1 1/2 x 1/8 inch strips. Set aside. Combine beef broth, soy sauce, water and cornstarch in a ...
Heat broth in a wok. Sauté onion, garlic and ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add ...
Stir together first 4 ingredients in a shallow bowl. Dip tomato slices in egg and dredge in breadcrumb mixture. Melt butter in a large ...
In a large bowl, combine oil with salt, cinnamon and cayenne. Stir in sweet potatoes until each piece is well coated. Arrange sweet ...
Cut beef steak into 1/8 to ... pepper and onion; stir-fry 2 to 3 minutes or ... skillet and heat through. Serve beef mixture over lettuce. Serves 4.
Heat oil in a heavy skillet. Saute onion, garlic and ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. ...
If using sea scallops, halve them. In a large, heavy skillet, heat 2 tablespoons of oil and saute the scallops over high heat, shaking the ...
Heat oil in the wok. ... pieces and stir fry for 1 minute. Add fresh ... partially freeze beef and then slice to desired thickness. Yield: 8 servings.
Cut steak crosswise into 4 pieces. ... Makes about 1 cup. Per 1/4 cup serving: 107 calories, 3 grams protein, 8 grams fat, 6 grams carbohydrate.
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