1 - 10 of 52 for vegetable cooks
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Salt and pepper ... or slow cooker. Cook on low for ... (Add as many vegetables as you want.) Best to remove and slice just before serving. Serves 4 to 6.
In a very ... pepper and frozen vegetables. Add extra ... make desired consistency. Cook over a low ... sure to leave an inch of air space for expansion.
For most vegetables fresh or frozen ... with a dash garlic powder and dill weed. Also rosemary or other herbs are delicious. You'll never miss the salt!
Combine ingredients in ... in aluminum foil. Cook on grill or over campfire until vegetables are tender. May ... oven using cookwware and high temperatures.
Slice carrots into ... to taste; place vegetable steamer wide open ... cauliflower. Pour either hot cheese sauce or hot white sauce over vegetables. Serve.
Terrific summer dish. ... cauliflower (and other vegetables of your choice) ... oregano, basil, dill, mint, chives, tarragon, rosemary and shake to mix.
Mix all ingredients thoroughly and refrigerate until ready to use. Note: Delicious on baked potatoes, cooked carrots, broccoli, cauliflower, ...
Steam carrots or other vegetable. Make a sauce of remaining ingredients. Mix well. Add carrots or other vegetable and toss to coat.
Arrange vegetables in layers on ... bowl. Garnish with French fried potatoes and wedges of hard cooked eggs. Serve with favorite dressing. Serves 4 to 6.
Combine chicken broth mix, onion, celery, parsley and carrots in saucepan. Bring to boil, reduce heat, simmer 30 minutes. Yield: 2 servings.
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