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Results 91 - 100 of 193 for blanching vegetable
In a large skillet, heat oil. Add chicken and brown on all sides. Remove chicken to a plate and sprinkle with salt and pepper. Saute onions ...
(Blanching consists of boiling briefly in ... dissolved cornstarch and cook until sauce thickens. (Makes 2 servings, 412 calories per serving.)
Prepare broth as follows: Saute ... then simmer until vegetables are tender. Strain through cheesecloth ... broth into bowls and serve. Serves: 6.
Cal. 265, Fat 15, Carb. 6, Salt 692, Pro. 22, Pot. 628. Preheat oven to 375 degrees. Drain and dry blanched cabbage leaves. Combine ...
In a 9 inch nonstick skillet, heat oil. Add mushrooms, squash and onion; cook over medium high heat, stirring quickly until tender crisp, ...
96. BEEF MOLAKAI
Heat oil in large skillet or wok. Add beef, garlic, ginger and pepper. Cook and stir for 10 minutes. Add oyster sauce and beef stock and ...
Combine and chill. Just before serving, toss with Oriental dressing. Add salt, pepper, sugar, lemon juice and powdered ginger, to your ...
Saute' garlic and chilies in ... slowly stir in coconut milk. Arrange vegetables on tray. Serve sauce on the side. Available in oriental markets.
Prepare the pork: In a ... add 1/4 cup vegetable oil, and heat it until ... peppers or broccoli such as mushrooms, snow peas, and green beans.
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