oil over high heat. Add lo mein noodles and cook until
nd parsley.
Pour over Lo Mein noodles and finish with
eggies and meat for the lo mein.
I always use
Mix pudding with milk as indicated on pudding box in a large bowl. Blend in vanilla wafers and cut up bananas or line Pyrex dish with bananas and vanilla wafers and pour pudding on top.
Put in refrigerator for 30 minutes and then top with lo-fat Cool Whip, if desired.
he chicken stock from the lo bok, and the soaking water
cook, drain, and rinse lo mein- when cool, toss with
ith sauce.
Transfer the lo mein to a serving platter
Break lo mein noodles into thirds and cook as directed on package.
Rinse with cold water; drain.
Cook edamame as directed on bag; drain.
In Medium bowl, place bell pepper, onions, noodles and edamame.
In a small bowl, beat dressing ingredients with wire whisk until well blended.
Spoon over noodle mixture; toss to coat.
Serve immediately, or cover and refrigerate until serving time.
Cook the lo mein noodles according to the package.
Heat the vegetables and imitation crab and scallops in a pan and stir in about 1/4 of the sauce.
Mix everything together (including the extra sauce); you can add extra sauce if necessary.
et aside.
For the lo mein: Heat a frying pan
o coat!
For the lo mein:
Heat a wok
Brown ground beef in a 10-inch skillet for about 10 minutes. Drain any excess fat.
Add diced onions and spices.
Saute for 3 to 5 minutes and add diced tomatoes, tomato paste and water.
Reduce heat and simmer for 8 to 10 minutes, stirring occasionally.
To serve, place 1 cup of cooked lo mein noodles in a bowl. Top with half the chili and garnish top with sliced scallions and grated cheese.
o coat.
Divide the lo mein among 6 bowls. Garnish
he pan, along with the Lo Mein Flavoring Sauce; stir fry
Drain mushrooms into measure and add water to make 1/2 cup juice.
In a small saucepan, heat oil over medium heat.
Add flour and bay leaf, stirring constantly, for 1 minute.
Gradually add mushroom liquid, milk, oleo and pepper, stirring constantly, until it thickens (2 to 3 minutes).
Remove from heat and discard bay leaf.
Pour into a blender and blend until smooth.
Add the mushrooms and garlic powder, blending until pureed.
Can be used in recipes calling for mushroom soup.
Makes 1 1/2 cups.
In a large pot of boiling, salted water, cook the noodles until just tender.
Drain and set aside.
Prepare a medium hot fire in the grill.
Lightly oil your grill-wok and set in place on the bbq grill.
In a bowl, combine the mushrooms, onion, garlic, ginger, sesame oil and 2 tbsp of the soy sauce.
Toss until all the veggies are coated.
Add the mushroom and onion mixture to the wok and stir-fry until just tender and grill-marked. (about 4 minutes depending on how hot your bbq burns)
Add the bok choy and stir fry until limp ( ...
esame oil.
Note: Traditional Lo Han Jai ingredients include: ginkgo
Layer corn, noodles, diced ham and peas.
Mix sour cream, cheese, margarine, milk and soup and spread on top of layered ingredients.
Bake for 30 minutes.
Remove from oven and top with onions.
Bake for 15 minutes more.
Dissolve gelatins in boiling water.
Cool.
Coat bottom of 6-cup mold with gelatin using a pastry brush or spoon.
Let set slightly.
Arrange 1/2 cup blueberries decoratively in gelatin layer.
Chill until firm.
Pour another thin layer of gelatin and let set.
Add blueberries, cottage cheese and yogurt to rest of gelatin and blend thoroughly.
Spoon mixture over gelatin layer in mold and chill until firm.
Unmold on salad greens and serve with mayonnaise thinned with cranberry juice.
nd 1 tsp. Equal for Recipes in bottom of 9 inch