|Tommy Tang's Modern Thai Cuisine|
|by Tommy Tang|
A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techni...
111 - 120 of 558 for mixed vegetables
Melt 1 stick ... cheese. Stir in vegetables. Put in ... mixture. Melt other stick of butter and drizzle over cracker crumbs. Bake 20-30 minutes at 350 degrees.
Mix in: 1 c. ... chestnuts Pour into casserole dish and top with crumbled Ritz crackers and several pats of butter. Bake in 350 degree oven until bubbly.
Drain all vegetables. Combine: Boil until thick. Pour on vegetables while hot. There is enough dressing for 1 more can of vegetables.
Mix all together, cover and bake at 350 degrees for 1/2 hour. Add another 1/2 cup Swiss cheese and bake 5 minutes more, uncovered.
Cook vegetables according to directions. ... crumbs and 2 tablespoons butter. Sprinkle over casserole. Bake at 350 degrees for 20 minutes or until bubbly.
Put into casserole dish and mix. Top with crackers - crumbs and butter, cut into pieces. Bake at 350 degrees for 30 minutes.
Mix all and put in greased casserole. Melt butter in hot milk. Bake at 325 degrees for 1 hour or more. Serves 6-8.
Cook the ground ... aside. If frozen vegetables are used cook ... taste with 1 cube beef bouillon. Cook 10 minutes between low and medium heat. Serves 6.
Cook vegetables and macaroni separately ... Spread cheese over top. Bake at 400 degrees for 15 minutes or until cheese is melted. Yield: 6 to 8 servings.
Mix together first 5 ingredients. Top with melted butter mixed with Ritz cracker crumbs. Sprinkle on top. Bake at 350°F for 30 minutes.
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