|by Ronald Kinton|
Over the last forty years Practical Cookery has established itself as the key textbook for all catering students.
1 - 10 of 82 for vegetable appetizers
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Press crescent rolls ... Garnish with the vegetables and chill at ... substitute dry Ranch dressing mix for the Italian dressing for a different flavor.
Unroll dough and press against bottom and sides of a 15x10x1 inch pan to form crust. Pinch perforations to seal. Bake in 375 degree oven 13 minutes; ...
Place rolls out ... baked crust. Chop vegetables of choice and ... such as cauliflower, broccoli, celery, green pepper, carrots. Cut in 1" squares to serve.
Unroll dough and press against bottom and sides of a 15x10x1-inch pan to form a crust. Pinch perforations to seal. Bake in 375 degree oven 13 ...
Roll dough out ... dressing mix. Spread on cooled crust. Sprinkle chopped vegetables over mixture. Top with cheese. Refrigerate and cut small squares to serve.
Cook carrots in ... vigorously. Pour over vegetables, tossing lightly to ... and chill overnight. Arrange on individual plates to serve. Makes 8 servings.
Roll out crescent ... Gently spread on crust. Top with chopped vegetables (may substitute different vegetables). Chill. Cut into 2x2 inch squares and enjoy.
Unfold rolls flat ... on crust. Chop vegetables in blender or ... if used as an appetizer or can be served for a family dinner. Serves 10 as appetizers.
For crust, unroll ... Sprinkle with desired vegetable and cheese. Gently ... tomatoes; thinly sliced green onions, black olives or celery; or shredded carrots.
Unfold rolls flat ... on crust. Chop vegetables in blender or ... pieces if used as an appetizer or can be served for a family dinner. Serves 20 as appetizer.
Result Page: 1
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