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Results 91 - 100 of 322 for julienne vegetable
In a heavy saucepan, combine the broth, half the rind, the lemon juice and the butter. Bring the mixture to a boil, and stir in the rice. ...
Cook chicken in oil until ... Add sauce to vegetables and cook, stirring constantly until ... Serves 4 to 6. Cook in large fry pan or Dutch oven.
1. Combine pasta, chicken, ham, ... hands. 2. Heat vegetable oil, sesame oil and sesame ... 8 very generously, 8 to 10 more moderate portions.
In large skillet, heat olive ... cooked linguine and vegetable mixture; toss to coat. Top ... pepper. Refrigerate leftovers. Makes 8 servings.
In large bowl, whisk dressing ... lettuce, chicken, and vegetables; toss with dressing. Top ... frozen pea pods for water chestnuts and cabbage.
In 11x7x2 inch baking dish, ... Spread half of vegetables over entire surface of steak. ... baking. Slice. Serve over noodles or rice. Serves 6-8.
Combine cabbages in a large ... aside. Combine water, vegetable oil, and crushed red pepper ... Yield: 6 servings (78 calories per 1/2 cup serving).
98. SEASONED HIJIKI
Rinse and soak hijiki in water for 10 minutes. Change water twice, drain. Heat oil in pan, add hijiki, carrot and aburage. Mix sugar and ...
Cook broccoli, onion, garlic and carrot in oil, in 10-inch nonstick skillet over medium heat, about 10 minutes, stirring frequently, until ...
Dust the steaks with flour. ... served with fried or oven-browned potatoes and fresh vegetables. Serves: 4. (Prep and Cooking Time: 45 minutes)
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