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In a large pot of boiling water, steam about 4 minutes. ... in until smooth. Do not boil. Pour over the vegetables. Bake at 325 degrees for 20-25 minutes.

Steam veggies until tender but ... until smooth and bubbly. Gradually add cream and broth. Stir until thick. Add blue cheese and salt. Pour over veggies.

Rinse the vegetables but do not drain them. Place in a microwave safe dish and microwave for one minute. Add the butter, sprinkle with the salt, ...

Lightly steam vegetables. Put into ... melts. Note: I use cauliflower, broccoli and carrots. If you use squash, take into account the water that cooks out.

Bring ingredients to a boil. Take off heat and mix in vegetables. Let stand overnight. Will keep for up to 5 days.

Marinate chicken in ... (10 minutes). Take veggies and marinade plus ... minutes (without the chicken). Add chicken and finish cooking. Serve over rice.

1. Cook chicken in skillet. 2. Prepare stuffing according to directions on box. 3. Mix soup and sour cream over slow heat in saucepan. 4. Mix chicken ...

In a small casserole, layer 1/2 of the ingredients: beans, carrots, tomatoes and mushrooms. Sprinkle with half the onion soup mix and top with cheese ...

Preheat oven to 375 degrees. Saute onion in olive oil about 5 minutes. In large bowl combine zucchini, carrots, broccoli, oatmeal, bread crumbs, oat ...

Warm tortilla over burner, fill tortilla with rice, vegetables, salsa, and cheese. Wrap it all up together. Top with avocado and sour cream.

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