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Results 61 - 70 of 111 for cauliflower broccoli cabbage
1. Trim and cut pork into 1 inch cubes. In 8 quart saucepot heat 1 tablespoon vegetable oil over high heat; add 1/2 of pork. Brown well, ...
Layer vegetables in large bowl; add dressing. Mix and serve. Serves 10 to 12. You can add green pepper, radishes, red cabbage, etc. for more color.
Marinate shrimp in sherry, soy ... 1 minute. Add cauliflower and saute 1 minute. Add ... Toss to coat and heat through. Serve over rice. Serves 4.
Layer lettuce and bacon then add other ingredients and mix well. Add dressing to top of salad and cover. Place in refrigerator to marinate ...
65. SHEPHERD PIE
In 6 quart covered pan saute meat, onion and celery. Add mushrooms with water, vegetables and seasonings. Simmer covered for about 1 1/2 ...
Combine first 5 ingredients in kettle. Add just enough water to simmer until tender. Add 1 quart of cream and bring it back to a simmer; ...
Mix well. Pour over vegetables. Add crumbled crisp bacon. Chill.
Shred cabbage and onion into a large ... serving. Makes alot but it keeps for about a week in the refrigerator without getting strong or bitter.
69. CHICKEN STIR-FRY
Brown chicken in frying pan or wok. Fry vegetables on medium high heat until crisp tender. Make sauce with 2 tablespoons cornstarch and 1 ...
In a small saute pan heat 1 tablespoon of vegetable oil and add shrimp paste. Quickly mix thoroughly and add milk and set aside. In a wok ...
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