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Results 61 - 70 of 60,410 for Vegetables

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61. SPICY CABBAGE KIMCHI

Slice cabbage and bok choy into 2-inch pieces after being washed. Dry and sprinkle salt over the cabbage mixture thoroughly. Place into ...

62. ZUCCHINI "APPLESAUCE"

In a large saucepan; bring to a boil zucchini, apple, water, sugar, cloves and salt. Reduce heat, cover and then cook 20 minutes, stirring ...

63. BUFFET GREEN BEANS (FOR A CROWD)

Preheat oven to 350°F. Drain beans and rinse with cold water. Pour beans into a 12x24-inch buffet pan. Pour boiling water over onion ...

64. STUFFED ARTICHOKE CASSEROLE

Preheat oven to 400°F. Drain water from artichokes. Then gently squeeze remaining water with hands. Quarter artichokes. Add minced garlic, ...

65. TANGIER ISLAND CORN PUDDING

Mix cornstarch and sugar. Add eggs and melted butter. Mix in the corn and evaporated milk. (For dessert pudding, add 1 teaspoon vanilla ...

66. BALSAMIC ROASTED CARROTS

Heat oven to 400°F. Spray 18x13-inch rimmed pan with non-stick cooking spray (Pam). In a small bowl, mix melted butter, honey, 1 tablespoon ...

67. FRENCH EPICUREAN PEAS

Partially fry bacon; add onion; cook onion until soft. Add flour and blend; add peas and milk. Cook until thick, stirring occasionally. ...

68. MANNY'S PORTUGUESE POTATOES

Great served with fish! Wash and cut in half potatoes, leave skins on. Put in a pot with water to cover and boil until just fork tender. ...

69. BAKED STUFFED EGGPLANT

Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of ...

70. CORN CHOWDER

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about ...

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