|Milk (What's for Lunch)|
|by Claire Llewellyn|
Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.
1 - 10 of 21 for casseroles you can reheat
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Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
1 serving of meat at room temperature - microwave at medium-high (70%) for 1 1/2 to 3 minutes with the meaty portions to outside; cover with waxed ...
Preparation Time: 20 ... If made ahead, reheat in a slow ... save half for another meal. FOR 8 SERVINGS: Double the ingredients, using a 3 quart casserole.
Melt butter and ... uncover until ready to serve. Makes 6 servings. To reheat, add a little more evaporated milk and reheat in a slow oven about 15 minutes.
Most frozen cooked ... in the amount you plan to use. Freeze main-dish casseroles, stews, soups, ... need blanching. Store cans of spices or ... Use as fresh coconut.
In 9 x ... buttered white bread. (Can use Pam spray ... microwaves quickly to reheat. Serves 6. Assemble the night before. Leftovers reheat in microwave.
Saute onion and beef together in skillet. Season to taste. Arrange cooked zucchini, sliced, with meat mixture and grated cheese in alternate layers ...
1. Place 2 ... ahead of time: This can be baked ahead and reheated. Good cold with a green salad. Can be frozen. Freeze after baking. Defrost, then reheat.
Cook broccoli in ... uncovered for 30 minutes at 350 degrees. (Very delicious!) This can be reheated, frozen, and reheated again - gets better as it ages.
Sharp cheddar and ... interesting combination or you can use only one ... reheated. The taste usually blends if you let it refrigerate and reheat the next day.
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