Brought to you and yours via Nancy O'Brion and her Meal-Master. Source: By Dulcuie McVicker, Cherished Recipes, Olde St. Turn all into into crock-pot and simmer for 4 to 5 hours. Stir in bean sprouts and cook 1 minute more. Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Remove from the pan and set aside in a bowl to keep warm. Mix soup, water, curry powder and salt and pepper. Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Let thaw overnight in the refrigerator before reheating.Brown beef and onions in a pan. TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months.Add a splash of broth, milk, or water to keep it from drying out. TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). ![]() Increase heat setting to high cover and cook an additional 10 to 15 minutes or until vegetables are tender. Add the sliced chicken, and toss to completely coat. About 15 minutes before serving, stir vegetables into pork. Steps: Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Cover cook on low setting for 5 to 7 hours.
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