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Results 51 - 60 of 142 for cold cuts
Place chicken in a large ... Drain. When cool, cut chicken into bite size pieces. ... toss until vegetables are coated with marinade. Serves 4-6.
Mix all in bowl, chill and serve.
Drain vegetables, set aside. Mix well the sugar, vinegar and oil and cook briefly. Pour over vegetables while hot. Refrigerate overnight. ...
Prepare packaged rice as directed. Add 1/2 cup more water than called for in package directions, so rice doesn't overdry. Cool in ...
Spread dough in a greased 9x13 inch baking pan and bake for 10 minutes. Let cool. Mix together the mayonnaise and Hidden Valley Ranch ...
Cook pasta and add 1/2 cup dressing and toss. Let cool for 3 hours in refrigerator. Place remaining dressing in another bowl and add ...
57. COLD TOMATO SOUP
Rub mixing bowl with garlic. Add tomatoes, cucumber, green pepper, onion. Mix well. Add olive oil, lemon juice, and seasonings. Stir well, ...
Dissolve bouillon cubes in water and simmer chicken and onion until chicken is done, about 45 minutes. Strain and reserve broth. Allow ...
59. COLD PASTA SALAD
Prepare the dressing by combining ... and rinse under cold water. Cook the pasta until ... (Garnish with chopped Italian parsley, if desired.)
Mix cooked beets, fresh onions, ... melts and serve very cold. It will be a bright hot pink soup (salad). Stores well in refrigerator for one week.
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