Results 1 - 10 of 50 for spring vegetables

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Thick and flavorful! In a ... cook uncovered until vegetables and barley are tender. Discard ... ahead of time and frozen. Makes about 12 servings.

This soup is very easy to make and has been a Sunday favorite for years! Fill a large Dutch oven to 2-inches from the top with water and ...

In a large Dutch oven ... broth and reserved vegetables, then bring to a ... and simmer until heated through, about 3 minutes. Makes 4 servings.

Preheat oven to 350°F. In large bowl with wire whisk, beat eggs lightly. Blend in milk, cheese, spinach and recipe mix. Mix well. Pour ...

Enjoy these lean burgers either ... atop the sauteed vegetables and garnish with watercress or ... Makes 8 servings. Spring vegetables: In 12 inch skillet ... teaspoon pepper; heat through.



Cook pasta until firm, but do not over cook. Add above ingredients with adding the Italian dressing last. Then in separate bowl, mix ...

Trim ends from peas; set ... are tender. Drain vegetables, reserving 2 tablespoons cooking ... pour on any remaining sauce. Yield: 4 servings.

The brussels sprouts are scored ... evaporate. Add the spring onions and toss everything well. ... grinding of fresh pepper, and serve hot. Serves 6.

Lightly butter a 10-inch souffle ... to level the vegetables. Stir salt into cream ... for 30 minutes. Excellent accompaniment for baked fish.

In a large bowl combine rice, asparagus, chives, scallions, parsley, raisins and peas. In a small bowl combine olive oil, lemon juice, ...

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