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Results 111 - 120 of 60,410 for Vegetables
111. STUFFED MUSHROOMS
Melt butter in pan; add chopped onion and chopped mushroom stems. Cook until onion is transparent. Add enough stuffing to absorb butter. ...
Peel, core and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill while boiling ...
Preheat oven to 375°F. In a large roasting pan combine all of the cut vegetables with olive oil, herbs, and sea salt, tossing to coat. ...
Note: May top casserole with grated cheese, bacon bits, or French's fried onions the last 10 minutes of baking. Cook zucchini in a little ...
Note: If zucchini seeds are large, they can be scooped out. On medium-high heat, sauté onions in olive oil for 2 minutes. Add crushed ...
In a medium pan with olive oil sauté garlic, olives and zucchini on medium high heat until fragrant. Add can of tomatoes, fresh tomatoes, ...
Clean spinach, break spinach leaves into bite-size pieces and place in a large salad bowl; cover and return to refrigerator while making ...
118. STUFFED ARTICHOKES
Note: If artichokes are not to be stuffed, cook in boiling water with ingredients for 45 minutes. Serve with butter or mayonnaise. Wash - ...
119. FREEZING SWEET CORN
Bring to rolling boil. Put on cookie sheet to cool. Bag in desired amounts.
120. SWEET POTATO COBBLER
Mix all ingredients and boil until potatoes are partially tender. Cover with pie crust (I use Pillsbury). Bake at 425°F until brown. Cut ...
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