Exact(26)
Serve each chop with a baked apple.
Sprinkle each chop generously with salt and pepper.
Sauté each chop until golden on one side, about 3 to 4 minutes.
Place each chop in center of a double-thickness of parchment paper, about 10 inches square.
Top each chop with an equal amount of onion slices, and an avocado or bay leaf.
Simply cut a pocket into each chop so that you have somewhere to stuff the paste.
Similar(34)
Place each chopped vegetable in a separate small bowl.
Roasted Root Vegetables 4 medium beets 3 medium parsnips 2 large carrots 2 medium turnips 2 tablespoons olive oil or more to coat vegetables 1 tablespoon each chopped fresh thyme leaves, oregano leaves and garlic Salt and pepper.
Branzini With Potatoes 4 whole branzini (Mediterranean sea bass), each about 1 pound 8 five-ounce potatoes 4 teaspoons each chopped fresh parsley, chives, marjoram and garlic 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil 3 tablespoons fresh lemon juice.
Beefy Lentil Soup 1 pound ground beef browned and drained 1 cup dried lentils rinsed and drained 1 cup each chopped carrots, celery, onions, green cabbage, green pepper 1 teaspoon each of salt and pepper 1 bay leaf 2 bouillon cubes 1 48-ounce can tomato juice 4 cups water Combine all ingredients in soup pot.
Each chopped signal contained 2000 sampled points.
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