| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 51 - 60 of 206 for summer vegetables
In a saucepan, cook carrots and beans in boiling water about 3 minutes. Add squash; cook 2 to 3 minutes more, cook until just tender; ...
In wok melt butter over ... pepper. Pour over vegetables. Cook without stirring until ... wedges and snipped parsley, if desired. Makes 3 servings.
In large skillet combine zucchini, ... be sprinkled over vegetables before serving. Serve immediately. 5 ... substituted for 1 of the vegetables above.
Dissolve gelatin in a boiling water. Add cold water and lemon juice. Chill until thickened. Fold in rest of ingredients. Pour into mold or ...
Heat water, beans, peas, cauliflower, ... and simmer until vegetables are crisp-tender, 10- 15 minutes. ... dill weed. 10 servings (3/4 cup each).
Saute zucchini and onion together ... dressing mix over vegetables and stir. Cover and simmer ... Parmesan cheese. Can be served hot or chilled.
Divide vegetables evenly on 4 sheets of ... above. Place seam side up on cookie sheet. Bake 10 to 15 minutes or until vegetables are crisp tender.
Mix and put in 1 gallon jar pickles, green peppers, and onion. Add salt and let stand 1 hour. Then drain. Mix ingredients and pour over ...
Combine the cooked vegetables in an ovenproof casserole. Melt ... vegetables are thoroughly reheated and blended with the sauce (20-30 minutes).
Mix above ingredients. Mix with flour, evenly. Fry in deep hot peanut oil until brown. Delicious served with peas or butterbeans.
| 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