Not exact matches
Chop up the kidney beans (if you don't like large, whole beans) and add to
skillet,
along with the tomato
sauce.
Return the pork to the
skillet along with any juices and
along with the stir - fry
sauce, lemon zest and juice and 2 Tbsp water and toss until heated through.
I made these the other night (
along with your
Skillet Pork Medallions in Mushroom Marsala
Sauce recipe), and they were both absolutely delicious!
Directions: Heat oil in a large
skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes
along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season
with salt, pepper and chili
sauce to taste.
Heat the remaining oil in the
skillet along with the soy
sauce.
Now drain the cauli - rice and add it to the
skillet,
along with the beef bouillon concentrate, Worcestershire
sauce, and pepper.
Mince the chipotle peppers and add them to the
skillet along with a tablespoon of the adobo
sauce.
Lower heat and add tofu back to
skillet,
along with whiskey
sauce.
Add the
sauce to a large
skillet or saucepan
along with the chopped, fried tofu.
Return the shredded chicken to the
skillet,
along with the beans (drain and rinse first) and 1/3 cup of enchilada
sauce.
Sauté until soft and slightly brown on the edges, then return the shredded chicken to the
skillet,
along with the beans (drain and rinse first) and 1/3 cup of enchilada
sauce.
For the
sauce, add remaining two cloves of minced garlic in
skillet,
along with two tablespoons each butter and olive oil.