41 - 50 of 2,230 for jarring vegetables

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Remove bones and skin from chicken; cut chicken into 1/4 inch pieces. Toss chicken, cornstarch, 1/2 teaspoon salt and dash of white pepper. Rinse ...

Meat mixture: Mix raw meat with seasonings, rice, and onions. (Brown onions in butter first.) Rinse grape leaves. Make 1-teaspoon-sized meatballs and ...

Combine vegetables, tossing lightly. ... well. Pour the above liquid over vegetables. Cover and chill overnight. Drain well before using. Yields: 8 servings.

Easily made using a mix, the flavor of these cakes improves with age. Wrap airtight and store at room temperature for 1 week or freeze up to 3 ...

Place rinsed and ... onions from mixed vegetables. Dice cauliflower, ... juices from vegetable jar, 2 tablespoons ... serve. Goes great with a Mexican dinner.

In preheated large ... minutes or until vegetables are tender-crisp. Stir ... through. Serve over chow mein noodles. Yield: Makes 4 servings (about 4 cups).

Heat oil in ovenproof skillet. Saute vegetables until crisp tender. ... sprinkle with cheddar cheese. Return and bake 5-10 minutes more, until cheese is melted.

In 9 inch square pan with fork mix well the dry ingredients. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir ...

In large saucepan ... In screw top jar combine reserved marinade ... Refrigerate covered several hours or overnight. Toss again before serving. Serves 8.

Preheat oven to 350 degrees. Grease a 15 1/2 x 10 1/2 inch pan. In large bowl, beat eggs at medium speed of electric mixer. Add flour, wheat germ, ...

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