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Results 101 - 110 of 119 for sprout leaves
101. SHRIMP ORIENTAL
While rice is cooking, saute ... peas, and bean sprouts. Cover and cook 1 ... and thickened (about 2 minutes). Serve over rice. Makes 6 servings.
102. RED AND GREEN SALAD
Cook Brussels sprouts as directed on package; drain. ... wedges; toss with Brussels sprouts. Serve on spinach; sprinkle with parsley. 6 servings.
103. SPINACH SALAD
Make dressing in advance and pour on just before serving.
104. SPINACH SALAD
Mix dressing but Do Not put on salad until ready to serve.
105. SPINACH SALAD
Mix salad ingredients, adding eggs and bacon at the last minute. Pour dressing over salad just before serving.
106. SPINACH SALAD
In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In a large bowl, toss all salad ingredients. Just ...
107. ORIENTAL SALAD
Mix all together (cheese and seeds added right before serving. Mix together and let stand overnight in refrigerator.
108. SUKIYAKI
Partially freeze steak before slicing. ... shoots, and bean sprouts, all separately. Cook and ... pepper; serve with rice accompanied by soy sauce.
In a large bowl combine ... rice, celery, bean sprouts, carrot, onion and green ... toasted almonds. Serve in Romaine-lined bowl. Makes 4-6 servings.
Steam brussel sprouts until tender, leaving whole. Combine ... caps. Process pint jars about 15 minutes in boiling bath canner. Yields: 4 pints.
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