|by Maxine Clark|
Italians have a special way with vegetables - no wonder, when their produce is so ripe, delicious and flavourful.
Results 1 - 10 of 13 for scallop on stove
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In large deep ... potatoes into slices. Add to onions. Cover with milk. Let cook until done. Slice cheese and place on top of potatoes. Let melt. Serves 8.
Melt butter in pan with garlic. Toss in scallops and mix for ... minutes. Add lemon juice. Toss again. Mix in crumbs until scallops are coated. Delicious!
Heat milk and water to boiling point. Add seasonings, potatoes, carrots and onion; cover. Simmer until vegetables are tender; do not drain. Add ...
Pare potatoes; make cubes about 3/4 inch. In a large skillet melt butter over low heat; add potatoes and onions. Cook and stir until most of the ...
Lightly saute fish, ... and brown. Serve on a toasted bun ... ketchup is o.k. too (for hot mouths, a little Tabasco or Louisiana hot sauce is in order).
Heat oven to ... stuffing as directed on box. In a ... remaining soup and sprinkle Parmesan cheese. Broil for 2 to 3 minutes. Serve with melted butter and enjoy!
Put a layer of dressing and layer of chicken (chicken can be cut fine or pieces). Repeat until all is used and pour soup over top. Bake at 350 ...
Prepare stuffing and spread in greased 9"x13" pan. Top with chicken. In separate bowl, beat eggs and add remaining ingredients. Pour over chicken, ...
Prepare stuffing (on dry side). Spread ... and refrigerate.) Serve in squares with sauce over top: Serves 8-10 but double it because they'll want seconds!
Cook chicken until tender, cool. Remove from bones. Cut in cubes. Make stuffing. Place alternate layers of chicken and stuffing in baking dish. Top ...
Result Page: 1
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