|Italian Classics (Best Recipe)|
|by Cook's Illustrated Magazine Editors|
What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavour from basil when making pesto? Do...
Results 1 - 10 of 83 for parboil tomatoes
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Brown ground beef ... and bell pepper(drain). Parboil noodles until partially ... of sharp cheese. Bake at 350°F until the cheese is completely melted.
About 1 3/4 ... tender-crisp. Stir in tomato, chicken broth, ... servings. Each serving: about 670 calories, 40 g fat, 67 mg cholesterol, 1365 mg sodium.
Brown hamburger and bacon, then mix with other ingredients. Bake 2 hours in slow oven.
In small bowl, blend cooking oil, lemon juice, thyme, basil, garlic, salt and pepper. Pour marinade over lamb and refrigerate for several hours, ...
Layer first set of ingredients on top of each other in 8 x 8 inch casserole. Cover with foil. Bake 30 minutes at 350 degrees. Remove from oven. Layer ...
Slice potatoes and ... dish. Layer onion, tomato slices and kidney ... Sprinkle with cheese and bacon. Cover with foil and bake at 350 degrees for 1 hour.
Add sausage in crock pot. Cook for 4 hours on low heat and 1 hour on high.
May be prepared ahead and refrigerated. In this case bake 12-13 minutes before serving. Or cover closely and freeze; at serving time uncover and bake ...
Layer: Cabbage on bottom of pan, then raw meat, then some onion if desired, salt and pepper to taste. Then rice, cover with all the sauce. Bake at ...
Cook all the vegetables and bay leaf together in water until everything is soft. Stir from time to time. Season and mash until fairly smooth. Add ...
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