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Results 111 - 120 of 718 for olives red peppers carrots
In a Dutch oven over ... Add paprika, caraway, pepper, cayenne and salt, if ... Add broth, potatoes, carrots and rutabagas; bring to a ... Add tomatoes and red pepper; return to a boil. ... desired. Makes 15 servings.
112. ITALIAN CHICKEN
Preheat oven to 350°F. In ... chicken. Sprinkle salt, pepper, oregano and basil over ... pour over chicken. Cover with foil and bake 1 hour.
113. PASTA SALAD
Mix together dressing and stir well into salad, refrigerate until serving time, stir before serving.
In deep skillet, heat oil ... broth, salt and pepper to taste. Heat to boiling, ... rice and garnish with chopped peanuts, if desired. Serves 4-5.
115. VEGETARIAN LASAGNE
1. Cook lasagne noodles in ... each of black pepper and nutmeg; set aside. 5. Add the chopped carrots to the onion remaining in ... Add green or red bell pepper; saute until crisp-tender, ... 15 minutes before serving.
116. TUSCAN SOUP
In hot oil, cook onion, carrot and potato until brown; add ... pasta can be used instead of tubettis and spinach may be substituted for escarole.
117. SHRIMP PRIMAVERA
Cook spaghetti as directed on ... juice, salt and pepper. Stir in basil and ... spaghetti and toss well. Makes 6 servings. Serve with green salad.
118. APRICOT-LENTIL SOUP
Rinse lentils, bring them to ... until potato and carrots are tender, about 10 minutes. ... minutes. Add parsley and mint and serve. Serves 6.
Have butcher make pocket with ... salt, 1/2 teaspoon pepper, and 1/4 teaspoon thyme. ... all sides. Add carrot, remaining onion, bay leaves, ... Serve with Gratin Dauphinois.
Clean vegetables and toss. Amounts depend on the size of salad desired. Top with pine nuts, cheese, and raspberries. In a separate ...
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