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Results 61 - 70 of 193 for blanching vegetable
61. VEGETABLE SALAD
In medium saucepan bring dressing ... all other ingredients (vegetables). Pour warm dressing over ... (you may drain before serving. Serves 12-18.
For a festive party dish in traditional Italian colors, use equal portions of spinach, egg and tomato pastas. The tangy dressing goes ...
Mix marinade ingredients and pour over veggies. Marinate for 8 to 10 hours.
In a medium, non-aluminum saucepan ... and cool. Combine vegetables in a large, non-aluminum bowl. ... Mixture will keep 5 days. Makes 6 servings.
65. VEGETABLE SALAD
Drain all canned vegetables and place in a large ... salad is better made when refrigerated overnight. It will keep 2 weeks in the refrigerator.
Skin, bone, and halve chicken breasts. Poach and cool. Cut into bite size pieces. Cook noodles in 4 quart boiling water until very al dente ...
Broil chicken. Cool; cut into bite size pieces. Cook spaghetti; cut carrots into thin strips and add to spaghetti during last 5 minutes. ...
In a 9 inch nonstick ... 2 protein, 3 vegetables, 1 fat. VARIATIONS: When ... cheese. Substitute 5 ounces turkey or 5 ounces veal for chicken.
In 9-inch non-stick skillet, heat ... thoroughly until heated, 1 to 2 minutes. Serves 2. 1 1/2 fat, 1 protein, 6 vegetable, 20 optional calories.
In small bowl combine vinegar, water, soy sauce, oil, mustard and pepper; mix until thoroughly combined. Set aside. Spray baking sheet with ...
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