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Results 41 - 50 of 206 for summer vegetables
You wanted something new to ... mushrooms Slice all vegetables very thinly. A food processor ... with marinade. Do this for 8 hours. Serve cold.
In a heavy skillet or ... minutes or until vegetables are tender. Serve hot or ... seconds (just tell everyone your local dietitian approved it!)
In a deep saucepan add ... clear and all vegetables are tender. For variety you can add 4 small potatoes, sliced or diced and 1/2 cup frozen corn.
Peel cucumber, cut in half ... scallions. Stir fry about 30 seconds or until vegetables are glazed. Season with salt ... Serve hot. Serves 4.
Heat the oil in a wok or skillet over high heat. Add the zucchini, yellow squash, onion, garlic and red pepper. Stir-fry, stirring ...
Clean and cut all vegetables into bite size chunks. Put ... Refrigerate overnight. Turn once in morning making sure all vegetables are coated.
Butter 9 x 9 inch glass casserole dish. Place remaining butter in separated 2 cup measure and add bread crumbs and cheese. Mix well and ...
Cut zucchini and summer squash into strips 2 inches ... boiling water. Heat vegetables and salt until boiling. Reduce ... until butter is melted.
Pour oil in large skillet. Add sliced onion, mushrooms and peppers. Saute and stir for 10 minutes. (Do not overcook.) Add sliced squashes, ...
Slice unpeeled squash in 1/2 inch pieces. In large skillet, cook squash and onions with dill and garlic salt in butter until tender, about ...
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