Search Results for: Vegetable carving material
peppers into thin strips. slice the steak, against the grain, into ⁄ -in. slices. serve the steak with the peppers and scallions. nutrition information per serving: calories ( from fat), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-balsamic-marinated-flank-steak.aspx
small bowl. when cooked, cut the fish into two serving pieces, discard the dill sprigs (if you wish) and top with the relish. nutrition information per serving: calories ( from fat), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: ⁄ vegetable
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https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-trout-pickled-red-onions.aspx