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Pour baked beans in a casserole. Saute onions and bell peppers with oil then mix mustard, ketchup, Heinz 57 sauce and Karo syrup then put in baked ...

Wash and peel potatoes; cut lengthwise into quarters, then cut quarters in half to make 8 wedges each. In a large non-stick skillet, melt butter in 1 ...

Place squash in medium saucepan with tight lid. Cover with water, cook until tender. Drain water off completely. Add salt and onion. Cover and cook ...

Blanch the green beans in rapidly boiling, salted water for 2-3 minutes. Remove to an ice water bath to shock, the drain thoroughly. Heat the olive ...

A lot of trouble, but a conversation piece when finished. Old time cooks called these and stuffed whole fruits "mangoes." They were favorites in ...

Peel and cube potatoes and place in pan. Cover with water. Chop onion and put in with potatoes. Cook over medium heat until done. Salt and pepper to ...

Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Add more water as needed. Cook lima ...

Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings. Add brussels sprouts and onion to wok; stir-fry at medium high (325F) ...

Here's a recipe that has become a Passover staple in my house. It tastes remarkably like a noodle kugel. People won't believe it hasn't got any ...

Wash and dry vegetables. Any combination of vegetables in season may be used. Cube them into large bite-size pieces. Halve mushrooms, if large. ...

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