31 - 40 of 150 for 3 course

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Toss with dressing; cover and refrigerate until ready to use. Before serving add:

Mix eggs, salt, pepper and milk with corn. Place in buttered casserole and top with cracker crumbs. Drizzle melted butter over crumbs. Bake 1 hour at ...

Cook down tomatoes a little and pour off part of juice (this juice can be used for tomato juice). Add green pepper and onion. Add vinegar, sugar, ...

Brown meat, onions, garlic, and peppers. Add beans, salt, basil, salt, and soup. Mix chili powder, flour, sugar, and water to make a paste; stir into ...

Combine all ingredients. Toss lightly. Marinate 1 hour before serving. Serve slightly chilled or at room temperature. Don't over cook the ...

36. COON
Let coon cool thoroughly. Remove heat and legs. Place in a large pot filled with enough salt water to cover the critter. Add carrots, celery, onion, ...

Poach chicken breast in chicken stock and coarse chop. Saute garlic and shallots in oil until translucent. Add chicken and briefly saute. Drain oil ...

Cook chicken in 2 quarts water until done. Remove and cool. Add onions, celery and bagged watercress to stock and simmer 1/2 hour. Remove chicken ...

Preheat oven to 250 degrees. In open roasting pan melt butter in oven. Stir in seasoned salt and Worcestershire sauce. Gradually add cereals, nuts, ...

Saute' onions in frying pan. Add ground beef, brown and drain. Add chopped carrots and cabbage to ground beef. Season with salt and pepper. (I add a ...

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