|Fundamentals of Meal Management|
|by Margaret McWilliams|
For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.
1 - 10 of 37 for one pot meal
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Mix shredded chicken, mixed vegetables, chicken broth, 4 cups of water, thyme, salt, and pepper in a large pan over high heat. Bring to a boil. Turn ...
Brown lightly 1 pound sausage. Cover sausage with stew-size potatoes, chopped peppers and onions. Pour 1 cup water over all. Cover and cook until ...
Use a casserole dish with lid. Spray Pam on inside of dish. Mix vegetables and place in dish first, then add stock. Place chicken pieces on top. ...
In a 5-quart stew pot or Dutch oven, ... in 2-inch rounds. Place on top of the stew and bake 12-15 minutes or until brown at 450 degree oven. 12 biscuits.
Cook rice according to package directions to make 2 cups. Brown hamburger with onion and bell pepper and drain well. Put hamburger mixture into large ...
Brown meat and onions; place in casserole and add 1/4 cup catsup to meat. Sprinkle with salt and pepper to taste. Add tomatoes and peas on top of ...
Brown and drain. Combine and cook on low 6-8 hours.
Layer vegetables in bottom of crock pot (Be sure they ... vegetables. Season with salt and pepper. Pour can of soup over all. Cook on low 8 to 10 hours.
Line 3 quart pot with 3 slices ... taste. This dish can be varied by adding other vegetables like chopped broccoli or cauliflower to those mentioned above.
Brown steak in frying pan. Place steak in 4 quart pan. Add 2 cups water and onion. Cover with tight lid, cook 1 hour on medium heat. Place carrots in ...
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