|A Taste of Cuba|
|by Beatriz Llamas|
Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources.
61 - 70 of 308 for vegetable egg casserole
In a 1-quart ... oz. Mozzarella cheese, egg substitute, and 2 ... to 2 quart casserole with nonstick vegetable cooking spray and ... and serve. Serves 4.
In large bowl, ... shallow 2-quart baking dish. Combine eggs, milk, salt and pepper. Pour over vegetables. Bake at 325°F for 35 to 40 minutes or until set.
Mix together broccoli, creamed corn and eggs. Mix half of croutons through vegetables. Other half ... Make in flat casserole. No seasoning ... in 350 degree oven.
Heat oil in ... and slightly beaten egg whites until butter ... shallow 3 quart casserole or lasagna pan. ... about 10 minutes, cut into squares. Serves 6-8.
Mix egg yolks, milk, flour, ... 15 minutes or more. Cook until batter is firm. Put under broiler for 1 minute or more until brown. Serve with red salsa.
Saute bacon in 10 to 12 inch skillet. When crisp remove with slotted spoon. Drain fat leaving 2 tablespoons in skillet. Add zucchini, eggplant and ...
Combine first 7 ingredients in a bowl; set aside. Cook beef until brown; drain well. Pour half of cornmeal mixture into a greased 10 1/2 inch cast ...
Brown beef, pepper, ... milk, oil and egg. Mix just ... 25-30 minutes or until golden brown. Serve with sour cream, chopped lettuce and chopped ripe olives.
Combine first 5 ingredients in a bowl and set aside. Cook ground beef until browned, drain well and set aside. Pour half of cornmeal mixture into a ...
Pare eggplant, cut ... Dip in beaten egg, then lightly ... mixture in shallow casserole, sprinkle with ... and bake quickly for dinner. Makes 8 servings.
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