Cook the first 5 ingredients until brown and add tomatoes, bay leaves, pepper, tomato paste, salt and water.Cook slowly, then remove bay leaves.Cook noodles. ...
Cook zucchini in a little salt water until tender.In saucepan, cook carrot, onion and 4 tablespoons margarine until tender.Remove from heat.Stir in 1 1/2 cups stuffing cubes, soup and sour cream.Gen ...
Steam or boil broccoli florets until crunchy tender.Allow to cool.Mince florets, either with a sharp knife or in food processor, fitted with a sharp blade.Combine broccoli with Ricotta, eggs, Parmes ...
Cut cabbage into bite-size pieces. Add water; cook until it starts boiling. Let boil for 5 minutes; drain off all the water. Add Velveeta cheese and cream of chicken soup (undiluted). Put in cassero ...
Cream butter with cocoa and blend in other ingredients.Bake at 350\u00b0 for 25 to 30 minutes. ...
In a Dutch oven, combine the stock, carrots, celery, bay leaf, thyme and pepper.Bring to a boil over high heat.Add the chicken and return to a boil.Cover; reduce the heat to low and simmer gently wh ...
Lightly grease 4 large clam shells or small casserole dishes. Pack equally with scallops.Add garlic salt and paprika to oil and brush tops of scallops. ...
Drain all vegetables.Toss all ingredients together in large bowl; marinate overnight.(Keeps 2 to 3 weeks in refrigerator.) ...
Thaw shrimp if frozen.Combine flour, bread crumbs, salt, pepper and paprika.Dredge shrimp in flour mixture.Melt butter in large skillet over medium-high heat.Add shrimp and garlic. Cook, stirring fr ...