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Results 21 - 30 of 1,210 for potato vegetables
In a large saucepan, saute the garlic and the onion in butter. Add the broth, potatoes, carrots, celery, and zucchini to the pan. Bring the ...
In a greased 1-quart baking dish combine carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400°F for 30 minutes. ...
Cook bouillon cubes, mixed vegetables, and onion to boiling. ... in evaporated milk and instant potato flakes. Heat thoroughly, ready to serve.
OPTIONAL: For a main dish, ... Top with frozen vegetables, onion and celery seed. ... oven for 2-3 minutes or until cheese melts. 6-8 servings.
In 1 1/2 quart saucepan ... Split potatoes; fluff with fork. Serve about 1/2 cup sauce over each potato. Top with Swiss cheese. Makes 3 servings.
Scrub potatoes and peel skin ... center of each potato. Steam potatoes, or cook ... potatoes. Top with remaining vegetables. Garnish with parsley.
I use fresh red pepper. Cook potatoes. Cool and peel. Cut in chunks or slices. Cook beans; drain and cool. Put potatoes, beans, peppers and ...
Peel and cook potatoes and carrots together. Mash vegetable with fork. Add sauteed onion, butter and seasonings to taste. Mix together. Add ...
If potatoes are large, cut in half. In large saucepan cover potatoes in cold water and heat to a boil. Cook until tender, about 20 to 25 ...
Preheat oven to 375 degrees. ... pour sauce over potato/onion mixture. Fold sauce into ... Also change broccoli to green beans for more variety.
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