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Results 111 - 120 of 124 for artichokes mayonnaise onion peppers
Combine all ingredients. Serve with melba toast.
Bring chicken broth to boil. Add rice and cook over low heat for 20 minutes; cool. Combine rice and next 9 ingredients; chill well. Serve ...
113. ARTICHOKE-RICE SALAD
Cook rice according to directions, ... butter. Cool. Drain artichokes, reserving the liquid. Combine the liquid, mayonnaise and curry powder. Blend well. ... Mix well and chill.
114. ARTICHOKE SALAD
Cook rice by package directions ... butter. Cool. Strain artichokes, save marinate. Cut artichokes ... cooled rice, add onion, green pepper and olives. Mix half of marinate with mayonnaise and curry powder. Add to ... refrigerator for several weeks.
115. ARTICHOKE SALAD
(Use a 16 ounce can ... OMIT butter. Mix onions, olives, and pepper with the cooled rice. Blend together mayonnaise, curry, and marinade from artichokes. Add to rice and ... for flavors to marry.
Prepare Rice-a-Roni as directed on ... (not quite all), onion, green pepper and olives. Mix. Add mayonnaise and curry powder. Mix. Can ... herbs. Add to salad.
117. ARTICHOKE RICE SALAD
Cook rice (in chicken broth) ... room temperature. Add onions, peppers, black olives. Drain liquid from artichokes and add to mayonnaise. Mix well. Add mayonnaise ... well. (Can be molded.)
Prepare the rice mix according ... Combine the rice, onion, green pepper and pimento. Drain marinade from ... rice mixture; slice artichokes and set aside. Add mayonnaise and curry to mixture and ... leaves. Makes 8 servings.
119. RICE ARTICHOKE SALAD
Cook rice according to package ... Cool. Add green onions, green pepper and olives. Drain artichoke hearts, reserving marinade. Cut artichokes in half. Combine artichoke marinade with curry powder and mayonnaise. Add artichoke hearts to ... Great for a buffet.
120. ARTICHOKE SALAD
Cook Rice-a-Roni according to package ... Cool slightly. Chop artichokes and reserve liquid. Mix all ... with Rice-a-Roni. Mix mayonnaise with reserve liquid. Add to ... a dressing and chill.
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