1 - 10 of 49 for appetizer salads

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Heat 1 inch salted water to boiling in 3 quart saucepan. Add beans; cover and simmer 5 minutes. Add zucchini and cauliflower. Heat to boiling; reduce ...

Mix soup and cream cheese in top of double boiler until smooth. Remove from heat. Soften gelatin in water for 5 minutes and add. Add the remaining ...

Combine soup and water. Bring to a boil. Remove from heat. Add softened cream cheese and dissolved gelatin. Stir until cream cheese is melted. Cool. ...

Use large glass round or oblong serving plate such as the type you would serve bars on. Spread the cream cheese on bottom of plate. On top of this, ...

Mix vegetables together in a large bowl and toss with combined marinade ingredients. In peak form 24 hours later (but can be eaten only a few hours ...

Pour hot broth over bulgar; let stand 1/2 hour or until absorbed. Add mint, onions, parsley and tomato. Beat lemon juice, oil, and salt together and ...

Cut tomatoes into thick slices. Combine with other ingredients. Alternate tomatoes/onion slices in large flat bowl. Pour mixture over all. Let stand ...

1. Scrub and ... thick slices into salad bowl. 3. In ... refrigerate, covered, several hours or overnight. Before serving, gently toss again. Makes 8 servings.

Mix gelatin in water, add to heated soup. Mix cheese and Miracle Whip. Add cheese, onion and crab. Mix well and pour into greased mold. Refrigerate ...

Mix all ingredients, except crackers. Pour mixture over crackers and stir until all pieces are coated.

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