stir fry - 283 przepisów (strona:12/19)

thin strips. Place them on a baking sheet greased with oil and roast for about 20 minutes. Heat olive oil, fry chopped garlic for a short while, add peeled tomatoes and cook until most of the water has evaporated. Stir continuously. Blend to a smooth paste. Next add roasted vegetable strips, salt and pepper, and cook until

salt, pepper, basil, oregano 2 mozzarella balls Boil pasta al dente following package instructions. Finely chop onion and garlic and fry them in oil. Add tomatoes, simmer for a few minutes and season to taste. Finally add chopped mozzarella. Stir with pasta and serve

dish lined with paper towels to sock up the oil. In the second pan heat the oil and fry the garlic. Transfer the fried chicken into the pan, follow by the sweet chilli sauce, lime juice and salt. Stir to coat the chicken well with the sweet chilli sauce. Dish out, garnish with the white sesame. Złamałam dziś moją żelazną

dish lined with paper towels to sock up the oil. In the second pan heat the oil and fry the garlic. Transfer the fried chicken into the pan, follow by the sweet chilli sauce, lime juice and salt. Stir to coat the chicken well with the sweet chilli sauce. Dish out, garnish with the white sesame. Złamałam dziś moją żelazną

ground paprikas, mix and fry for approx. 30sec. 4. Add minced meat to the pot and fry, stirring frequently. 5. Pour canned tomatoes, beans (along with their juice) and add the drained corn into the pot. 6. Stir all and pour the broth- cook, covered, over low heat for 20 minutes. 7. Add the tomato paste and chili flakes - stir

finely chopped onion and garlic in oil in a wide frying pan, next add diced bell pepper and fry until onion becomes translucent. Then add tomatoes, cook until some water has evaporated (up to 10 minutes). Add seasonings and stir. Now make little pits in the dish and add eggs. Sprinkle with some green leaves, cover and cook until

grains ½ glass semolina 1 clove garlic salt, pepper chopped chives and parsley leaves Grate veggies or finely chop them. Fry in oil. Pour some water into saucepan and add bay leaves and allspice grains. Cook until soft (ca. 15 minutes). Stir in semolina. Cook for 10 more minutes. Turn off heat and add garlic clove crushed in garlic press

bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} Sauce: Fry finely chopped garlic in hot oil, add tinned tomatoes, tomato concentrate and pepper powder. Bring to the boil, remember to stir. Heat milk in a different pot. When it’s already hot, add flour-butter mixture. Next pour in béchamel sauce

butter, melted and cooled down 3-4 tbs sugar 1 ts baking powder 1 pinch of salt Stir all dry ingredients in one bowl and all wet ingredients in another bowl. Next  mix all dry ingredients with the wet ones. Fry pancakes in a dry frying pan. Use 2-3 tablespoons of batter for one pancake, fry on both

baking powder 2 tbs xylitol (or sugar) favourite milk – ca. 1.5 glass 4 tbs oil First stir all dry ingredients in a big bowl. Then add milk and oil and mix once all (the batter should be quite thick). Fry fritters in a frying pan without adding any fat, use 1 tablespoon of batter for 1 fritter. Serve the dessert

leaves Preheat oven to 180°C. Beat egg whites until stiff. Add egg yolks, grated cheese, mayo and stir gently but thoroughly. Bake 30 minutes in the baking sheet from your oven, let it cool down. Heat oil or butter and fry chopped onions. Add wild mushrooms and fry for a short time. Next pour in some water and cook

small amount of water (10-15 minutes). Pour off some water after broccoli has been cooked. Fry finely chopped onion and garlic. Add to broccoli. Blend well (pour in some water if soup is too thick). Bring to the boil, stir. Set aside, add cream, season to taste with salt and pepper, stir again. Sprinkle with roasted sunflower seeds

sieved flour, ricotta, honey, nutmeg and cinnamon. Beat egg whites with salt until stiff peaks, then gently stir into the apple batter. Preheat a large skillet with a little oil over medium heat and add large spoon of batter forming pancake shape. Fry until golden brown then flip and cook until browned. Transfer to a plate and repeat with

salt, pepper and sugar to taste Preparation: Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins

penne al dente. Place in a saucepan and cover with a lid. Finely chop onion and garlic. Fry in hot olive oil. Add spinach and cook for a few more minutes. Put aside and add cream, salt, pepper. Add to pasta and stir. Sprinkle with huge amounts of cheese before serving. Delicious! Makes 3-4 servings. I'm ashamed