1 - 10 of 33 for spanish marinates

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Cook pasta according to package directions. Trim broccoli (use flowerets and tender stalk parts), slice. Add rest of ingredients and marinate in La ...

Put olive oil on bottom of oblong dish. Place chicken pieces over oil. Then cut up artichoke hearts and place over top; sprinkle minced garlic, then ...

Cook rice mix according to instructions on package. Chill. Drain artichoke hearts, saving the marinade. Mix chopped artichokes, onion, olives, and ...

Chop artichokes, eggs, olives, and chestnuts. Mix with diluted soup. Pour into lightly greased baking dish. Top with grated Cheddar mixed with bread ...

1. Cook the rice in the chicken broth. Rinse the rice in cool water when cooked. 2. Chop everything else small. 3. Mix separately mayonnaise, ...

Roll out bread dough into a rectangle approximately 10 x 12 inch. Brush dough with beaten egg. Sprinkle garlic powder and oregano. Cover dough with ...

Drain well and mix all together. Toss with "Good Seasons" Italian dressing. Don't use too much. I use 1/2 to 3/4 cruet. Marinate overnight.

In large bowl, combine cauliflower, ripe olives, Spanish olives, green pepper ... well with cauliflower mixture, cover and refrigerate overnight. Serves 8.

Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; ...

In microwave-safe, 3-quart casserole, cook oil, onion, pepper and garlic on high for 2 minutes. Add tomatoes, broth, thyme and 1/2 teaspoon salt; mix ...

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