Stir fry onions & garlic & meat. Put in glass dutch oven with rest of ingredients. Bake uncovered (at least most of the time) at 325 until tender

2 servings of 1 chop and 3/4 cup stuffing each 360 calories per serving with white bread 360 calories per serving with whole-wheat bread. 1. Trim excess fat from pork chops. 2. Brown pork chops in hot frypan. Remove chops and discard fat. 3. Cook celery and onion in frypan until tender. Mix with bread, […]

1. with a little oil, stir-fry the chilies until cookied evenly but not burnt, set aside. 2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until chicken is browned, lower the heat and add your liquid. Cook for few more minutes. 3. When […]

Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute. Add chicken and brown well on one side, get it pretty dark. Flip the chicken over and brown the other side. (Extra […]

1. In a heat-resistant, non-metallic skillet, heat oil on a conven-tional surface unit until hot. 2. Sear pork chops on both sides until browned. 3. Sprinkle chops lightly with salt and pepper, to taste. Drain any excess fat. 4. Arrange onion and sauerkraut over pork chops. 5. Heat, covered, in e Oven 5 minutes. 6. […]

Make fresh chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. When chicken is thoroughly cooked, remove it and skim fat from broth. Simmer broth, reducing it until it is very rich. Remove unpeeled garlic cloves; squeeze cooked garlic from cloves and mash to make puree. […]

Rub veal chop all over with crushed black peppercorns and salt to taste. In heavy skillet, combine butter and oil until hot, but not smoking; add veal and reduce heat to medium. Brown veal for about 7 minutes, then turn and brown other side. Meanwhile, remove seeds and membrane from peppers. Slice peppers and onion […]

Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces […]

Lightly brown nuts in vegetable oil in large non-stick skillet over medium heat, about 3 minutes. Remove with slotted spoon. Saute onion and garlic in skillet for 2 minutes. Add chicken; saute until golden, about 8 minutes. Add broccoli, 3/4 cup broth and soy. Simmer, covered, for 5 minutes. Dissolve cornstarch in remaining broth; stir […]

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & refrigerate until ready to use. Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with […]