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Results 81 - 90 of 102 for sauted vegetables
Bone and skin the chicken breasts and cut them into bite sized pieces. Heat the oil in a 10 inch skillet over moderate heat until sizzling ...
Cut chicken into serving size pieces. Brown in oil and butter in a large skillet with a cover. Add mushrooms, green onions, garlic, 1/2 cup ...
83. ZUCCHINI SAUTE
Clean and slice into thin strips or bite-sized pieces. Heat oil in a large frying pan. Add onions and stir-fry quickly until onions are ...
84. CABBAGE SAUTE
Heat oil over medium high ... sauce, sherry and salt and pepper. Stir to coat vegetables, heat for 1 minutes, serve immediately. Yields 4-6 serving.
Makes 4 servings. In 12 inch skillet heat oil over medium heat; add onions, bell pepper, and garlic and saute, stirring occasionally, for ...
Place 1 or 2 tablespoons of chopped vegetables in center of each fillet. ... from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
1. Dissolve bouillon cubes in boiling water; set aside. 2. Heat large skillet over medium high heat. Add oil. Stir in the sirloin strips ...
Add oil to skillet and saute garlic and sesame seeds in oil until lightly browned. Add corn, basil, salt, and pepper; blend. Cook until ...
Season to taste. Saute in vegetable oil until lightly browned. Add onions, mushrooms and white wine. Cover and cook gently 30 minutes. ...
Wash zucchini and slice into 1 inch pieces. Brown onion in oil, add tomatoes and cook, low heat 5 minutes. Add zucchini, salt and pepper. ...
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