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Results 21 - 30 of 375 for garden vegetable
Drain liquid from all vegetables except zucchini and tomatoes. Combine ... cooked chicken, beef, pasta or rice with additional broth. Serves 6 to 8.
Stir together sour cream, onion soup mix, garlic powder, and dill weed until well blended. Stir in grated carrots. Chill at least 1 hour ...
Heat oven to 400°F. Lightly grease deep 10-inch pie plate. Cook broccoli and/or cauliflower to tender crisp in salt water, about 5 ...
Place onion, carrots, mushrooms and butter in a 2 quart round casserole. Cover and microwave on high 5 minutes. Remove cover. Add wine and ...
Heat oil in nonstick skillet ... minutes or until vegetables are crisp-tender. Add tomato slices ... for 2 minutes or until cheese has melted.
Cook pasta in boiling water ... dente. Drain. Cook vegetables in a small amount of ... tomatoes and Parmesan cheese. Makes 8 side-dish servings.
Preheat oven to 375 degrees. ... stand 15 minutes before slicing. Makes 6 servings. This recipe counts for 1 bread; 1 meat; 1 vegetable; 1 fat.
Place all sliced vegetables in baking dish. Mix all other ingredients; toss lightly. Bake at 350°F until tender. Makes 4 servings.
Beat cream cheese, vegetables and salt in small mixer ... cheese mixture; sprinkle with alfalfa sprouts. Cover with top of croissant. Serves 4.
Preheat oven to 350 degrees. ... fillets. Top fillets with peppers, onions and tomatoes. Sprinkle cheese on top of vegetables. Bake for 20 minutes.
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