Start by preparing the vegetables. Cut the cabbage into small
Preheat oven to 375\u00b0.
Chop the 4 boneless steaks in some squares; brown them in oven on a cookie sheet.
Put the stir-fried vegetables in a hot, large frying pan with the 2 tablespoons of oil.
Stir occasionally.
Add bell peppers and onion; cook vegetables until tender.
Put the cooked rice in the pan; stir it all together.
Take the brown meat out and add it in the pan; stir it.
Let it cook for 3 minutes.
Enjoy.
wo hours.
Set the oven to 350\u00b0F
Cook
Spray cold baking sheet with nonstick spray.
Set aside.
In a 9-inch pie plate, stir together bread crumbs, Parmesan cheese and paprika until well mixed.
In a mixing bowl, place vegetables. Drizzle vegetables with salad dressing.
Toss until coated.
Roll in crumb mixture.
Place vegetables in single layer on baking sheet. Bake in a 450\u00b0 oven for 9 to 11 minutes.
Makes 4 (1/2 cup) servings.
nce or twice.
Turn oven to 400 degrees.
Spray
In a small bowl combine bread crumbs and oil, then add Parmesan.
In a different small bowl, combine egg and water.
Dip vegetables in egg, then crumb mixture.
Place on cookie sheet. Bake at 375\u00b0 for 20 to 25 minutes until crust is crisp.
read crumb mixture.
Preheat oven to 425.
Grease a
ersion: skip French's French Fried Onions and use gluten-free
oom temperature.
Gingered Stir-Fried Vegetables:.
In a bowl, combine
Preheat oven to 400\u00b0F. Whisk together chili sauce, honey, soy sauce and oil. Add chicken and turn to coat. Cover and chill for 2 hours to marinate.
Arrange drumsticks on a baking sheet and brush with marinade. Bake for 40-45 mins, until cooked through and lightly charred in places.
Serve hot on a bed of stir-fried vegetables tossed with cilantro.
Put vegetables in a bowl and toss with oil.
Arrange in a shallow layer on a nonstick cookie sheet; sprinkle with seasoned salt.
Cook 20 to 30 minutes at 425\u00b0.
Preheat oven to 450\u00b0.
In a plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into a 13 x 9-inch baking pan.
Bake, stirring once, 20 minutes or until vegetables are tender.
Makes 4 servings.
Preheat the oven to 350 degrees F (180
Set the oven to 200\u00b0C/gas 6.
Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown.
Meanwhile, blend the chillies and honey together in a food processor.
Add the melted chocolate and process again to mix.
Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.
about 5 minutes. Add the Oven-Fried Potatoes and toss gently until
Preheat oven to 450\u00b0.
In plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into 13 x 9-inch baking or roasting pan.
Discard bag.
Bake for 20 minutes or until vegetables are tender; stir once.
Makes 4 1/2 cups.
Preheat oven to 450\u00b0.
In plastic bag or large bowl, shake or toss all ingredients until vegetables are coated.
Empty into 13 x 9-inch baking pan.
Discard bag.
Bake 20 minutes, stirring once, or until vegetables are tender.
Serves 4 to 6.
Cook potatoes in a pot of boiling salted water for 20 mins. Drain then cut in 1/2 lengthwise. Heat oil in a large pan or wok, add potatoes and stir-fry for 5 mins. Add cabbage and cook for 5 mins. Add carrots and spring onions and continue to cook for 3-4 mins. Remove from heat and season.
To serve, combine sour cream, yogurt and chopped herbs. Season and add sugar. Sprinkle stir-fried vegetables with reserved herbs and serve with sauce.
Preheat oven to 450\u00b0.
In large bowl, add all ingredients. Toss in bowl until vegetables are evenly coated. Arrange vegetables in 13 x 9-inch baking pan. Bake uncovered, stirring once for 20 minutes or until vegetables are tender.
Preheat oven to 450\u00b0.
In large plastic bag or bowl, add all ingredients; close bag and shake.
Or toss in bowl until vegetables are evenly coated.