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Results 81 - 90 of 130 for scallop-vegetable
81. SCALLOPS CREOLE
In large skillet over medium ... thickened slightly. Add scallops, coating with sauce. Simmer ... opaque. Spoon on serving platter. Makes 6 servings.
Grate squash coarsely. Saute onion until golden in oil. Remove from heat and stir in squash, parsley, salt, oregano, pepper and eggs. Blend ...
Brown chops in oil in skillet about 3 minutes each side. Remove, add onion rings to fat and saute until tender, about 3 minutes. Remove ...
Combine soup, onion and pepper. In a 1 quart size casserole. Arrange alternate layers of corn, soup mixture and crackers; dot with butter. ...
Brown chops in oil in large skillet 3 minutes on each side. Remove. Add onion rings to fat; saute until tender. Reserve. Melt butter in ...
Blend soup, milk and pepper. Arrange alternate layers of potatoes, onion and sauce in 1 1/2 quart casserole. Dot top with butter. Sprinkle ...
Preheat oven to 350 degrees. ... dish with nonstick vegetable coating. Layer 1/3 of potatoes ... degrees and bake for 30 minutes more. Serves 6.
Brown chops in oil in a large skillet, about 3 minutes on each side. Remove to plate. Add onion rings to skillet; saute until tender, about ...
Drain salmon, reserving liquid. Remove ... or two greased au gratin dishes. Bake at 350 degrees F. for 30 minutes. Serve with vegetable sauce.
Combine mushroom soup, sour cream, water, and dill weed in a small bowl; blend well. Alternate layers of potatoes and soup mixture in a ...
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