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Results 81 - 90 of 130 for scallop vegetables
81. SCALLOPS CREOLE
In large skillet over medium ... thickened slightly. Add scallops, coating with sauce. Simmer ... opaque. Spoon on serving platter. Makes 6 servings.
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 ...
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 mushroom soup, sour cream, water, and dill weed in a small bowl; blend well. Alternate layers of potatoes and soup mixture in a ...
Drain salmon, reserving liquid. Remove skin and bones, if desired. Flake salmon with a fork. Dissolve bouillon granules in boiling water 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 ...
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 ...
Preheat oven to 350 degrees. Spray a loaf pan or baking dish with nonstick vegetable coating. Layer 1/3 of potatoes in bottom of pan and ...
Grate squash coarsely. Saute onion until golden in oil. Remove from heat and stir in squash, parsley, salt, oregano, pepper and eggs. Blend ...
Combine soup, onion and pepper. In a 1 quart size casserole. Arrange alternate layers of corn, soup mixture and crackers; dot with butter. ...
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