|Wok and Stir-fry (Hamlyn Cookery)|
|by Jeni Wright|
A comprehensive guide to this exciting cooking method which produces fabulous results in minutes Over 150 recipes, ranging from the very simple to...
Results 1 - 10 of 605 for creamed vegetables
In saucepan, place water, butter, the vegetables and onion. Cover ... beef. Heat. Serve over corn bread squares, split, or corn sticks. Makes 4 servings.
Place onions in ... until smooth. Season to taste with salt. Do not boil. When onions are tender, drain. Stir cream into sauce and pour over onions. Serve.
Cook chicken covered ... of frozen mixed vegetables. Boil. Add 1 pint whipping cream and thicken with ... pepper to taste plus 3 more chicken bouillon cubes.
Put vegetables in a 3 ... reserved vegetables. Add cheese and simmer slowly over low heat until cheese melts. Add sour cream. Do not boil. Serves 4 to 6. Vol.
Pour sour cream into medium sized ... least 4 hours before serving, although, it is best when refrigerated overnight. Serve with the snacks and vegetables.
Thaw out frozen vegetables; set aside. ... remaining milk or cream, stir constantly. ... desire. Add frozen vegetables. Serve on cooked rice or noodles.
In a blender ... mayonnaise and sour cream; blend until smooth. Place in a serving bowl. Sprinkle with parsley. Surround with vegetables. Makes about 2 cups.
Mix one-half of ... and one-half of the Swiss cheese with the vegetables, mushroom soup, and the sour cream. Bake, covered, at 350 degrees for 30 minutes.
Drain vegetables and add 1/2 cup of the liquid to cream. Melt butter. ... desired, 1/2 cup grated cheese or sliced hard boiled eggs may be added to vegetables.
Cook fresh or frozen vegetables following instructions on ... reserved liquid and cream; cook until ... cream sauce. Combine gently. Makes 6 to 8 servings.
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