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Results 91 - 100 of 316 for julienne salad
In large skillet, heat 1 tablespoon oil over medium high heat. Stir fry vegetables 4-5 minutes or until crisp-tender; remove. Add remaining ...
In a very large mixing ... serve, spoon lettuce mixture onto 6 salad plates. Garnish with egg slices. Serve with desired salad dressing. Serves 6.
93. MAURICE SALAD
Combine dressing and toss with salad when ready to serve. Serves 2 to 4.
Preheat skillet to about 350 degrees. Season meat with ginger, salt, and garlic salt. Heat half the oil in skillet. Add meat; brown quickly ...
95. SHRIMP JAMBALAYA
Begin 2 hours ahead. In 5-quart Dutch oven over medium-high heat, in hot oil, cook celery, peppers, onion, garlic, parsley and thyme until ...
96. SINGAPORE SLAW
Cover and chill up to 4 hours. Shake to mix. Chill salad and dressing until serving time. Toss and sprinkle with peanuts. Makes 10 side-dish servings.
Brown ham in hot oil. Drain pineapple, reserving syrup. Mix brown sugar, cornstarch, vinegar and mustard; stir in reserved syrup and water; ...
Mix above salad ingredients including chicken and chestnuts. ... Just before serving, add 3 ounce can of chow mein noodles. Serves 4 to 6 people.
Saute carrot in butter, then add zucchini and saute. Add Italian dressing and sesame seeds and heat through. 2 servings.
100. BEEF SALAD
1. Trim pot roast of all fat and gristle; julienne pieces should be 1/4 inch ... gherkins, sliced eggs, onions and remaining parsley. 4 servings.
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