1 - 10 of 33 for spanish marinates

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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, ...

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 ...

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

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.

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

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 ...

In large pitcher, combine all ingredients except club soda. Chill in refrigerator from 2 to 24 hours. Just before serving, add 2 cups club soda to ...

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 ...

Pare cucumbers. Score lengthwise with tines of fork, all around cucumber. Slice thinly. Put in salted ice water. Add onion. Let stand 1 to 2 hours. ...

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