WebBlanch the broccoli for two minutes in boiling water, then drain it really well. In a large wok or cast iron skillet, heat oil over medium-high heat then stir-fry beef until …
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WebStep 1: Reconstitute the dried mushrooms. Dried mushrooms with chicken broth. Step 2: Cook the fresh mushrooms, start by covering them with a lid to release the …
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WebSimply cook them in the oven, then broil them until the skin is crispy and serve atop the sauce. Ingredients: 4 oz boneless pork cutlets salt freshly ground black pepper …
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WebAdd the tomato paste and cook, stirring for 1 minute. Add the peeled plum tomatoes. Stir to combine and then add salt and black pepper and bring to a boil. …
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WebCarbs in enchilada sauce. Our sauce is a great mixture low in carbs compared to the store bought enchilada sauces. Our red enchilada sauce recipe makes …
WebSlice beef into thin strips, cutting against the grain. Whisk the eggs in a medium bowl. Pour whisked egg over the beef strips and mix together. Sprinkle …
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"Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta." Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes.
Remove the mushrooms and onions to a plate. Add the other tablespoon of butter and oil to the skillet, then add beef to brown, seasoning with the garlic powder and more salt and pepper to taste. Once the beef is browned through, add the mushrooms and onions back to the skillet. Pour in the marsala wine and let reduce for 2-3 minutes.
This simple recipe uses canned tomatoes for easy prep. It's a good sugar-free marinara sauce to serve with low carb cheese bread. Heat oil in skillet. Add garlic and cook over medium heat until golden brown, about 5 minutes. Add the tomato paste and cook, stirring for 1 minute Add the peeled plum tomatoes.
Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.