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Results 51 - 60 of 509 for green vegetables
Preheat oven to 350°F. In ... tablespoon Kosher salt. If fresh green beans are not available, frozen ... spoon, transfer cooked vegetables to a bowl filled with ... before baking, if desired.
Mix flour with water to ... an hour. Cut green onion to half an inch ... pan fried on a skillet at medium heat until golden brown on each side.
Slice tomatoes about 1/4-inch thick. Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over ...
54. SAUTEED KALE
Heat olive oil in a large saucepan over medium-high heat, add sliced garlic and cook until soft. Add GloryŽ Fresh Kale and stock to pan, ...
Amounts used for tomatoes and vegetables can vary; use what you ... If you're new to canning, follow the directions found in the Ball Blue Book.
Clean and pick green bean tips. In a dutch ... beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice.
Break the broccoli and cauliflower into small flowerettes and pieces. Mix the broccoli, cauliflower, peas and onions together.
Cook frozen packages according to ... in boiling salted water for 5 minutes or until tender. Fill with creamed vegetables. Serve hot. Serves 6.
Put alternate layers of drained beans and onions in a casserole. Mix soup, milk and basil. Pour over beans and onion. Sprinkle cheese over ...
Cook all vegetables and drain. Mix dressing and add to vegetables along with eggs.
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