1 - 10 of 79 for pouch cooking
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Spread some Ranch dressing on tortillas, then cover with cheddar cheese. Top with lettuce, sliced tomato and a generous helping of chicken breast. ...
Cook bread as directed ... last. I use an electric skillet to cook. Heat it just enough to let cheese melt and be bubbly. Bake at 300 degrees for 20 minutes.
In medium bowl blend soup mix, sour cream and spinach. Cover and chill 2 hours. Serve with chips or cut up raw vegetables. Makes 2 1/2 cups.
Slit one end of pouch package. Spread rice ... boiling. Add celery; cook until tender-crisp (about ... clams. Makes 1 1/2 gallons; 24 (8 ounce) servings.
About 1 1/2 ... over medium heat, cook ground beef until ... hour before serving, preheat oven to 350 degrees. Bake frozen and covered about 50 minutes.
In a 2 quart sauce pan, bring water to a boil. Stir in soup mix; add broccoli. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes or ...
Season chicken breasts ... in hot butter, cook onions and peppers ... at 350°F for 20 minutes or until done. Serve over cooked pasta. Yield: 24 servings.
Prepare shells according to package and drain well. Prepare creamed spinach according to package. Put spinach in large bowl with ricotta, mozzarella, ...
Prepare macaroni shells as label directs; drain well. Prepare spinach as on label; open into large bowl and cool slightly. Stir in cheese, salt and ...
About 1 1/2 ... over medium heat, cook ground beef until ... Bake remaining casseroles in 350 degree oven 30 minutes or until bubbly. Makes 10 servings.
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