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Results 31 - 40 of 206 for summer vegetables
Peel cucumber, cut in half ... second or until vegetables are glazed. Season with salt ... Serve hot, makes 4 servings. Per serving: 72 calories.
Simmer tomatoes and sliced zucchini in chicken broth. Add sliced yellow squash, cauliflower, chopped broccoli, sliced carrots, peas, corn, ...
In a large skillet melt butter; saute vegetables over medium heat until tender-crisp. ... can onions. Garnish with remaining onions. Serves 6.
Cook potatoes in 2 cups ... minutes, add other vegetables in order of appearance, sauteing ... (don't cook it, just heat it) and serve immediately.
Combine first 10 ingredients in ... stirring occasionally until vegetables are tender. Cook spaghetti in ... and sprinkle Parmesan cheese on top.
1. In a large bowl, ... herbs. Pour over vegetables and toss gently to combine. ... tender. Drain and toss with the vegetables. Serves 4 to 6.
Cut the chicken into bite ... fry the four vegetables separately, placing them in a ... thoroughly heated. Serve hot over rice or chow mein noodles.
Peel and chop onions. Peel potatoes and carrots and cut into large chunks. Melt butter in saucepan. Add onions and saute until lightly ...
Heat water, beans, peas, cauliflower, ... and simmer until vegetables are crisp-tender, 10-15 minutes. Add ... weed. 10 servings of 3/4 cup each.
Do not thaw frozen fish. ... platter, top with vegetables and cool, broken into bite-size ... together and serve immediately with grated Parmesan.
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