ngredients in small bowl; remove and reserve 2 tablespoons. Press remaining
ike a heavy salt and pepper consistency. Next,
Saute celery, corn and garlic in oil in medium skillet 3 to 5 minutes.
Stir in chicken and cok 5 minutes; remove from heat and stir in cheese.
Season to taste with salt, pepper and chili seasoning.
Salt and Pepper the chicken.
I
owned. Transfer to a bowl and stir in chopped cherries,
ong with the onion, carrot, celery, cilantro stems, peppercorns and salt.
hicken, red pepper, green pepper and onion onto 8 skewers. Brush each
cracker crumbs, egg, horseradish, salt and pepper. Shape into patties.
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
In large skillet, over high heat, cook steaks in margarine 5 minutes on each side for to desired doneness. Remove from skillet, keep warm.
In same skillet, saute mushrooms and onion until tender. Stir in flour until well blended. Add milk; cook until mixture thickens and begins to boil, stirring constantly. Sir in steak sauce. Serve sauce over steaks and rice if desired.
Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.
edium heat. Add the ginger and garlic; cook until golden brown
Combine fennel seeds and garlic in small bowl. Press
Heat oil in pan.
Add chicken pieces and brown.
Remove from pan.
Drain fat from pan.
Add butter and sliced onion; cook until tender.
Add undrained, chopped, mashed tomatoes, soup mix, soy sauce and 3/4 cup water and heat through.
Place chicken in ovenproof dish and pour sauce over.
Cover.
Bake at 350\u00b0 for 45 minutes.
Remove chicken.
Pour sauce in saucepan.
Stir in blended cornstarch and 1 tablespoon extra water; stir until sauce boils and thickens.
Pour over chicken.
rind the mushrooms and onion in your food grinder and then set aside
Preheat oven to 350\u00b0.
Grease 1-quart shallow baking dish. Saute onions and mushrooms in oil until tender.
Set aside.
In blender, process cottage cheese until almost smooth.
Add sour cream, eggs, flour, salt, pepper and hot sauce.
Process until combined.
Stir in onions and mushrooms.
Pour into dish and bake 40 minutes or until set.
ivide butter evenly between spatchcocks, and spread as evenly as possible
Heat oil in large nonstick skillet over medium-high heat.
Add the mushrooms, onion, salt and pepper to taste.
Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
Stir in sherry and cook until evaporated.
Sprinkle in flour and stir to combine.
Stir in milk, broth, and pierogies; bring to a boil.
Remove from heat and stir in sour cream.
e skin from the sturgeon and place in a large
2 tbsp of the cream and dill in a medium bowl