51 - 60 of 100 for vegetable sauted

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Heat the oil in a wok. Add onions and carrots, and saute for 2 minutes. Add mushrooms and saute for 2 minutes. Add cabbage and green pepper, saute 2 ...

In skillet, cook celery and garlic in olive oil. Add red and green peppers and herbs, basil and oregano. Cover. Cook until tender-crisp. Add beans, ...

Heat oil in ... 3 minutes. Add red pepper, basil, oregano, thyme and salt to taste. Stir fry 3 to 4 minutes longer or until vegetables are tender. Serve.

Put cabbage, onion, ... 3-5 minutes, until vegetables are tender. Serve ... broccoli, chopped greens, cauliflower, carrots, or corn instead of cabbage. (Cooper)

Brown liver in the two tablespoons of flour in the 3 tablespoons of butter. Cook until brown. Mix remaining ingredients and pour over liver. Cook, ...

In skillet, cook garlic in oil. Add peppers, oregano, green beans and carrots; cook until tender. Cover and cook over low flame.

In skillet cook garlic in oil. Add celery, peppers, and oregano. Cook until tender crisp. Add beans and carrots. Heat thoroughly.

Saute macaroni, onion, green pepper and garlic in hot oil until macaroni turns slightly yellow. Add tomato juice and seasonings; bring to a boil. ...

In a 10 inch nonstick skillet heat oil, add bacon and onions and saute until browned. Add cabbage and stir until thoroughly combined. Add remaining ...

Brown beef in ... use frozen mixed vegetables you will save ... sodium) Canned mixed vegetables (465 mg/cup sodium) Frozen mixed vegetables (78 mg/cup sodium)

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