| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 51 - 60 of 9,070 for 1950s vegetable
Mix all ingredients together thoroughly. Ready to eat immediately, but tastes best after setting about an hour to let spices mingle.
Heat a 5 quart Dutch oven over medium-high heat; add 3 tablespoons olive oil until hot. Crumble the 2 lbs sausage into Dutch oven and brown ...
53. VEGETABLE DIP
Blend all but mayo. Add last. Chill before serving. . Brady
Combine onion, garlic, soy sauce, ... tender. Cook stir-fry vegetables and place on platter. Arrange ... and stir. Sprinkle chopped parsley over.
Place crescent rolls flat on ... form). Spread on the baked crust to cover. Top with cut up vegetables of choice. Cut in small pieces. Serve cold.
Heat oven to 400 degrees. ... quiche/pie plate. Sprinkle vegetables and cheese in plate. Beat ... minutes. Cool 5 minutes before cutting and serving.
Combine all ingredients for dip, and blend well. Place in refrigerator for 2 hours. Arrange fresh vegetables on platter and serve with dip.
Place chicken, water, whole carrots, ... extract juice. Discard vegetables, return broth to pot. ... salt and pepper, if needed. Makes 8 servings.
Celery, broccoli, turnips, cauliflower, cabbage, ... tender, add the remaining vegetables. Do not over cook the vegetables. Add water as necessary.
In 3 quart saucepan, combine ... Add tomatoes, frozen vegetables and all other ingredients and ... vegetables can be added including diced potatoes.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables