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Results 71 - 80 of 298 for college
71. POT ROAST
Heat oven to 300 degrees. Place roast in a 5 quart Dutch oven. Combine remaining ingredients; pour over meat. Bake 4-6 hours or until beef ...
Blend parsley, basil, garlic and oil. After it is well blended, gradually add broth, blending until smooth. Stir in cheese. In large bowl, ...
Fry garlic in olive oil. Add broth and spinach. Cook until spinach thaws. Add chicken. Let cook. Beat eggs together. Add pepper and cheese; ...
Peel potatoes and rinse vegetables; cut into small cubes or strips. Heat together with beefstock, add fat and seasonings and cook 30 ...
Place all of the above ingredients, except the potatoes and carrots, in a large pot (8 quart) (add water and cans of soup last). Cover, ...
In large saucepan, over medium-high heat, heat chicken broth, red pepper, garlic, carrots, celery, onion, basil and black pepper to a boil. ...
77. LEMON DILL SAUCE
1. Melt butter. Stir in flour, dill and salt. Cook 1 minute. 2. Stir in broth. Bring to boil, stirring constantly, until thickened. 3. Mix ...
Mix together the soy sauce, sherry, pepper, salt and spring onions (shallots or scallions). Add the chicken and leave for 15 minutes. Beat ...
79. PRIME RIB
This is for full roast - 18 pound, etc. Mix all this with 1 quart of water. Cook until celery is tender. Cover meat all over with garlic ...
Shred cabbage. Peel potatoes. Dice into 1/4 inch cubes. Dice carrots into 1/4 inch cubes. Chop green onions, including tops. Cut ham into ...
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