50245 oriental squid fat Recipes

squid, cleaned and rinsed, olive oil, onion, minced, tomatoes, roughly chopped, garlic cloves, peeled and minced, red pepper (small, hot ), dry white wine, bay leaf, handful fresh thyme leave, saffron (optional), salt and pepper, black olives (small), lemon zest, lemon juice, flat leaf parsley, chopped leaves for garnish

squid, spinach, olive oil, chopped onion (small), chopped herbs (mix of spearmint, parsley and basil), rice, salt and pepper, olive oil, chopped onion, chopped garlic cloves, grated tomatoes, wine (white or rose), chopped parsley

squid , inside parts removed , cleaned and cut into rings, snow peas , cut into half, carrot and 1 cucumber , strips, beans sprouts, dressing ( whisk ), lime juice , sesame oil , sugar, soy sauce, garlic , chopped, salt and red chillie flakes, chinese parsley

squid, sliced young ginger, onion , cut into thin slices, short lengths of chinese celery, mint leaves, sliced red spur chilli, tiny hot chillies, finely pounded, garlic bulbs, peeled and finely pounded, fish sauce, lime juice, mix all the ingredients together .

oriental-flavor instant ramen noodles, unsalted spanish peanuts, whole, with skins, salt or 1/2 tsp substitute, margarine, green cabbage, coarsely shredded, fresh spinach, stemmed, chopped, red radishes, sliced, stalks celery, thinly sliced , save leaves for garnish, evaporated milk, white vinegar, vegetable oil, brown sugar or 2 tbsp splenda blend, kikomen soy sauce, kraft creamy horseradish sauce (optional)

oriental-flavor instant ramen noodles, water, frozen peas and carrots, vegetable oil, boneless beef top loin steak , cut into strips, sesame ginger salad dressing, chow mein noodles

squid steaks, wild rice, red bell pepper, chopped, spring onions, chopped, garlic clove, crushed, oyster sauce, fish sauce, water, toasted cashews, snow peas, olive oil, lemon juice, salt and pepper

oriental-flavor instant ramen noodles, water, beef, thinly sliced, scallion, sliced, frozen oriental-style vegetables, soy sauce

squid, white wine, pure extra virgin olive oil, onion (slightly chopped or sliced ), bay leaves, salt (1/8 tsp.), pepper (1/8 tsp.), garlic granules

squid, tubes cleaned, whole clams, lemon peel, cut in very small strips, lemon juice, salad oil, fresh parsley, chopped, pimiento, chopped, salt, pepper, shredded lettuce

squid, tubes skinned , with entrails removed, garlic clove, olive oil, diced tomatoes, red wine, chopped parsley, olive oil, shallot, fennel bulb, garlic cloves, arborio rice, white wine, chopped parsley

squid, cleaned, garlic cloves, peeled, minced, extra virgin olive oil, white wine, peas, tomato paste, water, parsley, finely chopped, salt , pepper

squid, cleaned, garlic cloves, peeled, olive oil, salt, freshly ground black pepper, tomatoes, peeled, seeded and diced, cilantro, chopped

squid tentacles and tubes, soy sauce, cornstarch, miso broth (1/2 cup water mixed with 1 tbsp miso paste), balsamic vinegar, sesame oil, sliced garlic, minced ginger, dried arbol chiles, dice sweet onion, torn-into-strips oyster mushrooms, dice red bell pepper, freshly ground white pepper

squid (i use both cleaned whole as the rings), big onions, garlic, cubed tomato sauce, olive oil estra vergine, water, sized potatoes, salt, cinnomon, parsley, pepper, grappa, ginger powder

oriental-flavor instant ramen noodles, hamburger, onion, chopped, frozen mixed vegetables, water

oriental-flavor instant ramen noodles, ground beef, water, snow peas , lettuce (or any other veggie you like)

oriental chicken tenders, orange marmalade, ground ginger, garlic powder, soy sauce, chicken tenders, rinsed and dried, rice crispies cereal (crushed to 3/4 cup), toasted sesame seeds, in sealable plastic bag, combine marmalade, ginger, garlic powder and soy sauce. add chicken to marinade. marinate in refrigerator 1 hour., in shallow pan or plate, combine rice crispies cereal and sesame seeds. remove chicken from marinade, draining off excess liquid slightly. discard marinade. coat completely in cereal mixture. place in single layer on foil-lined baking sheet coated with cooking spray., bake at 400of about 30 minutes or until chicken is tender, no longer pink and juices run clear. do not cover pan or turn chicken while baking. serve hot with sweet and sour sauce or hot mustard, if desired.