|Cooking With Lemons & Limes|
|by Brian Glover|
The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lackluster soup to life as it...
Tip: Try mixed vegetables for more results.
1 - 10 of 26 for sauteed mixed vegetables
Result Page: 1
1. Prepare chicken and vegetables for stir fry. ... minute. Add chicken, cover, simmer until boiling. 7. Add 2 teaspoons cornstarch to make a white sauce.
1. Remove strings ... 30 seconds. Drain vegetables in colander under ... red pepper and saute over medium high ... vegetables are used directly from refrigerator.
Stove top version: Combine meat, kraut, gravy and seasonings and heat in skillet. Brown "globs" of potato mixture on both sides in hot butter or oil. ...
Combine soup, water, salt, onion and pepper. Bring to a boil, stirring occasionally. Pour 1/2 of the mixture into greased 1 1/2 quart casserole. Make ...
Arrange chicken in casserole dish. Mix together celery soup, ... mixture; add frozen vegetables. Bake at ... 45 minutes or until golden brown crust forms.
Pierce steak all ... lime juice, dressing mix, cumin and ... slices. Roll in warm tortillas with green pepper, onion and choice of other toppings. Serves 6.
Combine chicken with ... 350 degrees for 45 minutes or until set. Turn out onto heated serving dish. Fill center with cooked vegetables. Yield: 6 servings.
1. Prepare noodles ... Add remaining ingredients, mix well. 3. Place ... Cover. 4. Bake in preheated 375 degree oven until hot and bubbly 25-30 minutes.
Melt butter in ... Keep sauce warm and thick. Add meat, rice and vegetables. Season to taste. If you prefer it thinner, add more chicken broth and/or milk.
Boil the peeled ... Then add frozen vegetables. Do not ... Cook at medium low heat for about 30-45 minutes. Add half & half about 10 minutes before serving.
Result Page: 1
top of page