Search results
Results from the WOW.Com Content Network
Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with additional picante sauce. Fold the tortillas around the filling. Serve with the guacamole, if desired.
2 tbsp vegetable oil; 4 skinless, boneless chicken breast half or 1 beef sirloin steak (about 1 pound), cut into strips; 1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups ...
For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us
Heat the oil in a large skillet over medium-high heat. Add the bell pepper and garlic and cook for 3 minutes, until soft. Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring ...
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
A sizzler is a medley dish invented in Mumbai.It is cooked and served on a hot metal plate that is placed on a wooden holder when taken to the customer's table. The dish is inspired by the Japanese Teppanyaki, in which vegetables and meat are cooked on a very hot metal griddle, to keep the inside soft and moist, and make the outside crunchy.
According to Cunanan's recipe, preparing sisig comes in three phases: boiling, broiling, and finally grilling. [12] A pig's head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, coarsely chopped onions are added and served on a sizzling plate.