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Results 111 - 120 of 461 for vegetarian
Soak blackeyed peas as directed overnight. Drain and discard water. Combine blackeyed peas with all ingredients except salt and olive oil. ...
Heat stock pot, add oil and cook onions, and brown the veggie patty mixture. Add tequila and cook 2 minutes more, then add the rest of the ...
Day before serving; in medium bowl, cover beans with cold water. Refrigerate, covered, overnight. Next day; drain beans. Turn into 5 quart ...
For 6 servings, 9"x7"x2" pan, roughly. 2 (26 oz.) jars Aunt Millie's traditional tomato sauce (meatless) Olive oil 2 onions, thinly sliced ...
Saute vegetables in butter. Choose 3 or 4 cheeses: Mozzarella, shredded Monterey Jack, shredded Ricotta Cottage cheese Sour Cream In deep ...
Can use more if you desire. Cook noodles per package. Cook spinach per package and drain VERY well. Saute onions, add the carrots, ...
Presoak beans overnight or at least 8 hours. In large ovenproof pot saute onions, garlic and mushrooms in oil. Add all ingredients. Cover ...
Spread almonds in shallow pan and toast in 350 degree oven about 8 minutes or until lightly browned. Melt butter in large frying pan over ...
In large saucepan, heat oil, saute garlic, green pepper, celery, onion, carrots, and zucchini until crisp-tender, about 3 minutes. As the ...
In large pot, saute onions and carrots in oil over high heat for 2 minutes. Add 6 cups of hot water. Boil for 5 minutes. Add beets and ...
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