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Results 51 - 60 of 268 for leftover carrots
Cook long enough to blend flavors and serve over cooked rice. Chutney is a good accompaniment. An interesting relish is Oriental pickled ...
In 8 quart soup kettle cook beans and barley and ham hock (2 to 3 hours or until beans are done). Remove ham hock, bone it, remove waste, ...
53. SHEPHERD'S PIE
In large saucepan, heat butter ... minutes. Mix in carrots, peas, and herbs. Season ... oven at 375°F for 35-40 minutes or until top is brown.
Cook all together. Just before serving (1 hour), break up some spaghetti (break small) and add to mixture. Serve with Parmesan cheese on ...
Put a large pot of water on to boil. Meanwhile, open Ramen noodles and set enclosed spice packets aside. Break noodles into boiling water. ...
56. SHEPHERD'S PIE
In a large saucepan, heat ... minutes. Mix in carrots, peas and herbs. Season ... (375 degrees) for 35-40 minutes or until top is brown. Serves 6.
57. PONSET
1. Put Annatto in boiling ... 2. Stir fry carrots, cabbage, onions, garlic and ... (Cook these in the oil.) 3. Add Annatto water and soy sauce.
58. LEFTOVER SOUP
Cook leftover meat and water in large ... canned or already cooked. Season to taste and simmer as long as you need. Add additional water, if needed.
Cook above ingredients until done, set aside. Preheat oven to 425 degrees. Make crust (below) roll to fit casserole dish. Put cooked ...
Make a rouex: Melt butter, stir in flour and gradually add 2 cups water. Stir until smooth, add all the water, vegetables and beef. (If ...
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