|by Reynolds Wrap Kitchens|
With more than 400 color photos, this book presents 135 cooking recipes for the novice as well as the advanced outdoor chef.
1 - 10 of 76 for company carrots
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Put carrots in a casserole ... cooked carrots. Sprinkle cracker crumbs on top and dot with parsley flakes and butter. Bake at 350 degrees for 20 minutes.
Peel and cut carrots into diagonal slices. ... reduce heat to medium low. Cook until tender- about 35 minutes. Add grapes. Cook 5 minutes longer. Serves 4.
Cut carrots into 2 inch ... salt and pepper; cover carrots. Dot with butter. Top with cracker crumbs and parsley. Bake at 375 degrees for 15-20 minutes.
Cook carrots first. Melt 1 ... Melt remaining butter and add to soft bread crumbs. Toss to mix. Sprinkle over casserole. Bake at 350 degrees for 25 minutes.
Grease and flour 2 loaf pans 9 x 5 x 3 inches, or 6 mini loaf pans, or one 13 x 9 x 2 inch. Mix first 5 ingredients. In large bowl with mixer at ...
Wash and peel carrots. Cut into ... minutes. Add remaining ingredients. Cover and cook for 10 minutes or until carrots are fork-tender. Serves hot. Serves 6.
Mix sauce together. Mix with cooked carrots and place in ... butter on top. Sprinkle with paprika and parsley. Bake uncovered 20 minutes at 375 degrees.
Heat oven to 350 degrees. Butter 1-quart casserole. In medium bowl, combine carrots, soup and cheese. Pour into prepared casserole. Bake until topping browns.
Place chicken breasts in 9 x 13 inch baking dish. Cover with Swiss cheese. Mix the cream of mushroom and chicken soup with the vegetables. Pour over ...
Combine the first ... Place the whole carrots lengthwise over the ... top and shape. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pan.
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