r done.
Remove chicken from the pan and cool.
Place ingredients in blender or food processor and mix til smooth.
FOR THE VEGGIES:
Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.
Preheat oil to 375 degrees F. In a medium bowl, combine batter ingredients.
Using a fork, dip green beans into batter to coat, letting excess drip off. Fry in the oil in batches, until they are golden and crisp. Remove from oil to a paper towel lined sheet tray. Sprinkle with salt and pepper.
Combine sauce ingredients in blender. Serve with fried green beans.
slow boil.
Remove from pot and place in ice
Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Spray a skillet with cooking oil spray.
Heat 1 minute.
Cook half of the beef until browned, stirring often.
Remove and set aside.
Remove skillet from heat; spray with cooking spray. Repeat with remaining beef.
Remove skillet from heat; spray with cooking spray.
Cook red or green peppers and onion with garlic and crushed red peppers until tender, stirring often.
Stir in gravy.
Heat to boiling.
Return beef to skillet.
Cover; cook over low heat for 5 minutes.
Serve over rice.
ew more seconds and remove from heat to a chopping board
Mix p-nut butter and whipping cream and whip.
add splenda to taste.
here all the flavor comes from.
Add 1/2 of
auce thickens.
Remove it from the heat.
Slice the
iking (3-5 minutes). Remove from oil and drain on paper
eparate thick bottom white stalks from the top green portion.
In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add ...
here all the flavor comes from.
Add 1/2 of
erving plates.
Remove pan from oven. Careful opening the.
o loosen the brown bits from bottom of skillet. Pour sauce
he oven to 375 degrees F. Line a baking sheet with
Preheat oven to 350 degrees F. Spray a mini muffin tin
hickens the sauce.
Remove from heat and place into a
Mix sugar and milk in a saucepan.
Bring to a rolling boil. Boil for 1 minute.
(Do not stir during boiling.) Remove from stove and beat the 10 crushed soda crackers, peanut butter and vanilla together.
Pour into buttered pan.
Cool and cut into squares.