Boil ramen the noodles and drain.
Ad some oil to a frying pan and stir fry the cooked ramen, veggies with some of the flavor mix from the ramen noodles.
Scramble one egg into the stir fry.
Add the cole slaw mix and stir fry until ramen are golden brown.
Add a tablespoon of Panda Express Marinade for flavor, stir and serve.
Cook pasta according to package directions; drain.
Melt 2 Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken.
Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
Melt remaining 1 Saute Express(R) square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.
often.
Melt 2 Saute Express(R) squares in 12-inch
Melt 2 Saute Express(R) squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
Melt remaining Saute Express(R) square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
Add chicken; toss lightly.
arm.
Place 2 Saute Express(R) squares in 12-inch
In a shot glass pour the 1/2 oz 101 bourbon , then pouring over the back of a spoon not allowing the spoon to touch the bourbon, but getting it as close it as possible pour the 151 rum.
Light the rum and serve.
Blow out the flame and shoot this, but like I said above be careful cuz these are lethal.
Melt Saute Express cubes (or combination of butter,
arge salad bowl, mix Fresh Express(R) Hearts of Romaine, pasta
ize: 7 minutes.
Eggs 101: -- First, let's address the
Place corn flake crumbs, flour and eggs each into individual shallow bowls. Add ranch dressing mix to flour; stir until combined.
Coat each chicken tender with flour mixture, shaking off excess. Dip into beaten egg. Press into corn flake crumbs.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Place coated chicken tenders into skillet. Cook, turning occasionally, 10-12 minutes or until chicken is no longer pink.
Serve with ranch dressing.
ixer.
Pulse the Bullet Express about 15-20 times (each
Cook pasta according to package directions. Drain; set aside.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium heat just until bubbles begin to form.
Place ground beef into skillet. Cook 4 to 6 minutes or until browned. (Do not drain beef.)
Add spinach and diced tomatoes. Cook 2 to 3 minutes or until spinach is wilted and heated through. Add cooked pasta. Stir until well mixed.
Sprinkle with cheese. Continue cooking, without stirring, 2 to 3 minutes or until cheese is melted.
akes garlic and herb saute express square in a medium pot
ixer and Pulse the Bullet Express about 10 to 15 times
Cook pasta according to package directions; drain.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add shrimp.
Saute 5-7 minutes or until shrimp turn pink. Add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.
Combine cabbage and carrots in bowl; set aside.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.
Melt Saute Express(R) square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add fish.
Saute 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.
Stir coleslaw and cilantro into skillet until coated and heated through.
Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and additional toppings.
Cook pasta according to package directions. Drain.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add shrimp.
Saute 5-7 minutes or until shrimp turn pink. Add spinach and heat until wilted. Toss in pasta and cheese until coated.
Prepare Bob Evan's Express Fully Cooked Bacon according to package directions. Crumble into small pieces. In a large bowl, combine bacon, broccoli, raisins, pecans and onions. Pour dressing over and toss to combine.
hort.
turn on bullet express and and onion. pepper, ham