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Results 41 - 50 of 353 for crisp tender
Cook rice according to directions. Coat large skillet with the oil. Add onion and saute until transparent. Add rice, tofu, vegetables. ...
Cook the potatoes until they are just tender. Be careful not to ... gently until well blended. Serve immediately with parsley sprinkled on top.
43. HALUSHKI
Melt butter in large dutch oven. Saute onions and cabbage. Season to taste with garlic and salt and pepper. While this is cooking boil ...
In large bowl, toss together carrots, green pepper and onion. Stir together tomato soup, vegetable oil, sugar, vinegar, mustard and ...
45. SALAD NICOISE
Cut into bite size pieces and toss with dressing and chill. At serving time add the following: 1 med. tomato, cut in wedges 1 (3 1/2 oz.) ...
Combine sugar, vinegar, oil and dry mustard and boil together for 5 minutes. Add 1 can tomato soup to boiled mixture and immediately pour ...
In quart saucepan, stir together cornstarch, salt, and pepper. Gradually stir in milk until smooth. Add butter, stirring constantly, bring ...
Cut carrots into 1 1/2 inch lengths; drain. Melt butter over low heat, add 1/2 teaspoon cornstarch dissolved in vodka. Add carrots and ...
49. CAPONATA
Saute eggplant in oil in batches. Drain on paper towels. Saute onion, garlic and celery. Add olives, tomatoes, green beans, anchovies, ...
50. RIVIERA SALAD
In 2 quart saucepan cook ... water just until tender, about 30 minutes; drain. ... platter. Garnish with parsley. Pass remaining dressing separately.
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