Drain pineapple.Bring juice to a boil.Remove from heat and add jello.When this starts to congeal, add cottage cheese, whipped topping and pecans.Mix well and refrigerate. ...
Cook rice according to instructions and cool.Slice artichoke hearts and onions and add both to rice, including artichoke oil. Add mayonnaise and garlic powder.Refrigerate for 2 hours before serving. ...
Preheat the grill. Prepare the rice using package directions. Cool to room temperature. Combine the lemon juice, olive oil and garlic in a small mixing bowl and mix well. Season with salt and pepper ...
Blend all ingredients, except mushrooms and lettuce in a large nonaluminum bowl.Add sliced mushrooms and toss very well. Arrange lettuce on individual serving plates and place mushroom salad in cent ...
Heat oil in skillet or wok on high heat.Saute shrimp until pink.Season with salt and pepper.Sprinkle with crushed red pepper.Add pea pods or peas.Cook 2 minutes.Add basil, vinegar and vodka.Place on ...
Washrichthoroughly\tina strainer with cold water. Place ricein a saucepan with 2 cups water.Bring to a boil and reduce heatto simmer.Cook, covered, for 35 minutes or untilkernels aretender.Uncoveran ...
Slice mushrooms, pepper and cheese.Cut up onions.Combine together.Mix oil, vinegar and seasoning.Pour over mushroom combination; mix well.Refrigerate overnight. ...
Cook rice in chicken stock.Boil, then simmer, uncovered, for 45 minutes. Drain and dry.Chop mint, pecans, onions and mandarin oranges.Mix olive oil, orange juice, salt and pepper.Add all ingredients ...
Rinse, pat dry and slice mushrooms (about 5 1/2 cups).In a large bowl, place greens.Arrange onion rings, olives, radishes and reserved mushrooms on top of greens.Combine oil, vinegar, salt, thyme, g ...
Cook rice according to package directions.Drain.Mix rice, vinegar, oil, salt and curry powder.Refrigerate several hours or overnight.Just before serving, combine everything and place in lettuce line ...