Combine all in a 9 x 12-inch baking dish.Bake at 350\u00b0 for 45 minutes.Garnish with parsley and serve alone or with a veggie. ...
Saute lightly the chopped onion, celery, pepper and garlic. Add liquid ingredients, rice, okra, herbs and seasonings.Simmer 30 minutes.Add fish and shell fish and simmer an additional 5 to 8 minutes ...
In Dutch oven over medium heat in hot salad oil, cook carrots, celery and onions about 10 minutes.Remove vegetables to a bowl. In same pan, heat cut up chicken, parsley, bay leaf, bouillon, salt and ...
Simmer first 3 ingredients for 3 to 4 hours.Steam or saute in butter the garlic, onion, celery and carrots.Add to lentils and continue to simmer on low heat. ...
Cream the butter and sugar until light and add remaining ingredients, except pecan halves.Mix well and chill until firm. Shape into 3/4-inch balls. Arrange on ungreased cookie sheets and top each wi ...
Heat oven to 400\u00b0.Lightly grease a 10 x 1 1/2-inch pie plate.Cook broccoli or cauliflower in boiling water until almost tender, about 5 minutes; drain.(If frozen broccoli or cauliflower is used ...
Brown beef.Let drain.Grease skillet. Sprinkle bottom with meal and brown in oven.Mix egg, milk, meal, corn, red pepper and oil together.Pour half the batter in skillet. Spread meat, onion and cheese ...
Peel and soak eggplant in salted water for 8 hours in the refrigerator.Drain and cut into 1 1/2-inch cubes.Place eggplant in large saucepan.Cover with water; bring to boil and boil for 3 minutes.Dra ...
In mixing bowl, mix all dry ingredients and milk.Mix until smooth.Melt butter in deep 9-inch pan or casserole dish.Pour mixture in melted butter; do not stir.Pour in peaches and add cinnamon; do not ...
Preheat the oven to 350\u00b0.Wash the whole carrots.Trim off the top and small lower end.Grate each carrot stick until you have one pound of carrot shreds (it measures to about 3 cups). Combine the ...