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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.

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, ...

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.

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.

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 ...

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

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

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 ...

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

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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