1 - 10 of 567 for summer cook-out

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Use low sodium canned chicken broth, strained home made chicken broth or prepare a broth using chicken soup base or bouillon. The broth should be ...

Put carrots, celery, ... add bouillon cubes, summer savory. Cook on medium heat ... egg noodles. Cook for 10-12 minutes more, then add turkey and serve.

Prepare rice according to package directions. Thinly slice squash and saute with onion and celery in electric skillet. When squash is tender, add ...

Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, ...

Preheat oven to 450F. Spray a casserole dish with cooking spray. In a bowl, combine chicken, eggs, celery, almonds, salt, onion, and lemon juice. ...

Cut medium-sized or large shrimp in two or three pieces. (Leave small shrimp whole). Combine all ingredients in large mixing bowl. Refrigerate for at ...

In a 2 quart salad bowl, layer all ingredients except bacon and dressing; top with bacon. Add dressing; cover and chill. Makes about 6 servings 170 ...

Scrub squash, cut ... make 6 cups. Cook, covered, in ... and butter; sprinkle atop. Bake, uncovered at 350 degrees for 20 to 25 minutes. Serves 8 to 10.

Fry meat, onions, ... and other seasonings. Cook eggplant or squash ... all. Put buttered crumbs and cheese on top. Bake at 325 degrees for 1 1/2 hours.

Saute onions, celery ... a boil. Remove from heat. Cool. Add milk or cream slowly. Season to taste and add summer savory. Serve, garnishing with parsley.

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