Tip: Try sprouts broccoli carrots for more results.
1 - 10 of 24 for brussels sprouts broccoli carrots
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Mix artichoke hearts (with liquid), salad dressing and parsley. Toss remaining ingredients in large bowl. Pour artichoke hearts and marinade on ...
Cook all vegetables together in boiling water for 10 minutes. In a large skillet melt 2 tablespoons butter, add bread crumbs, stirring for 5 minutes ...
Combine vegetables in large shallow container. Combine marinade ingredients well; pour over vegetables; toss lightly. Cover, chill at least 12 hours; ...
Arrange carrots in a vegetable ... Set aside. Wash brussels sprouts thoroughly, and remove ... Yield: 33 servings (about 24 calories per 1/2 cup serving).
in medium saucepan cook onion in hot butter until tender, but not brown. Add vegetables and water. Bring to a boil, reduce heat. Cover and simmer 10 ...
Trim excess fat ... aside. Slice cabbage, carrots, and turnips. ... Separate cauliflower and broccoli into flowerets. Get ... pan squash and brussel sprouts available, leave whole. ... of winter vegetables desired.
Cook vegetables as for serving, put all in casserole, add mushroom soup and stir lightly. Spread cheese on top as desired. Bake in moderate oven 350 ...
Dissolve bouillon cube ... flame. Add bouillon, broccoli, cauliflower, Brussels sprouts, carrots, mushrooms, and ... toss gently. Makes 8 to 10 servings.
In small bowl, ... in center of plate with rim. Pour sauce over cauliflower. Surround with sprouts and carrots tossed in butter. Makes 8 to 10 servings.
Cook all vegetables 1/2 the time stated on package directions. Place in large casserole dish. In saucepan, heat and blend soup and cheese. Pour over ...
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