|Cooking with Herbs|
|by Emelie Tolley|
Herb aficionados Emelie Tolley and Chris Mead offer dozens of delicious recipes that make use of the garden's edible bounty.
1 - 10 of 65 for scallops supreme
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In 4 baking ... dishes, divide bay scallops, sprinkle each ... Monterey Jack cheese. Sprinkle top with crushed croutons. Bake at 500 degrees for 10-15 minutes.
Alternate layers of potatoes, green pepper and onion in greased 2 quart baking dish. Mix mushroom soup, milk and seasoning; pour over potatoes. Cover ...
Mix egg, milk, 2/3 cup crumbs, salt and pepper together. Stir in corn, onion and pimento. Turn into 1-quart casserole. Toss melted butter with ...
Mix egg, milk and crackers. Add other ingredients. Top with 1/2 cup crushed crackers and 1 tablespoon butter. Bake, uncovered, at 350 degrees for 1 ...
Heat corn and milk. Gradually stir in egg. Add cracker crumbs, onion, pimento, salt and pepper. Mix well. Pour into 8 pinch round, greased baking ...
Alternate layers of potatoes, green pepper, onions and pimento in greased baking dish; season each layer with salt and pepper. Mix soup and milk; ...
Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash pepper. Mix well. Pour into greased 8 inch round baking dish. Sprinkle ...
Make bread crumbs ... to moisten. Arrange scallops or scrod in ... butter and olive oil or peanut oil for regular butter and be sure to use Purity bread.
Add a little ... baking dish. Place scallops in dish. Sprinkle ... 350 degree oven. Takes 1/2 hour, Uncover put under broiler until bread crumbs are brown.
Heat corn and milk, gradually stir in egg. Add cracker crumbs and salt, sugar. Mix well then pour into a greased 8 inch pan. Top with 1/2 cup ...
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