Prepare vegetables as directed on package, cooking in the chicken bouillon.
Add wine and seasonings.
In the meantime, cook pasta al dente and drain.
If the sauce in the vegetables is too thin, thicken with some cornstarch.
Mix vegetables together with pasta.
Serve with Parmesan cheese to taste.
Frozen broccoli can be substituted for mixed vegetables.
Serves 4.
Cook mixed vegetables according to package directions; drain and chill.
Meanwhile, combine mayonnaise or salad dressing, milk, horseradish, dry mustard, and pepper. Stir until smooth. Cover and chill.
Just before serving, combine mixed vegetables and mayonnaise mixture.
Thaw out mixed vegetables.
Put in boiling water 1 to 2 minutes; drain.
Mix butter in vegetables.
Mix sour cream and Cheddar cheese together.
Layer it on top of vegetables.
Crumble Ritz crackers on the top.
Bake at 350\u00b0 for 20 to 25 minutes.
nd garlic and stir in mixed vegetables with a small amount of
Drain most of the liquid off the mixed vegetables.
Add cheese and mix well.
Pour in a casserole dish. Crumble 1 package Hi Ho crackers on top of vegetables.
Melt 1/2 stick butter and pour over the crackers.
Bake at 350\u00b0 for 30 minutes.
Cut mixed vegetables into thin strips.
Grind red chili peppers, and lemon grass in a blender or with mortar.
Heat oil to medium high and saute pepper mixture for 3 minutes.
Stir in coconut milk and cook for 2 minutes.
Add vegetables and cook for 5 more minutes.
Stir in basil.
Serve on a bed rice or noodles.
cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking
saucepan and add frozen vegetables, celery and onion.
Cook
In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
Meanwhile, in a large skillet heat olive oil over medium heat. Add onion, garlic, basil, sliced mushrooms, and chopped tomatoes and cook for 5 minutes. Stir in California-style vegetables, salt, and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender and crisp.
Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve.
Place frozen California mix vegetables in 1/2 cup boiling water.
Leave for 2 minutes; drain and cool.
Chop olives, mushrooms, tomatoes, celery and onions.
Combine dressing, vinegar and oil; pour this over vegetables.
Cover and set in refrigerator at least 24 hours.
Preheat wok or frying pan.
Add oil and swirl around.
Rub bottom and sides with ginger.
Discard ginger.
Add vegetables; stir-fry 2 minutes.
Add garlic, sesame oil and chicken broth. Bring to a boil.
Reduce heat, cover and simmer 4 minutes.
Remove cover.
Add cabbage, mushrooms and cornstarch, dissolved in 1 tablespoon water.
Cook, stirring until sauce is clear and thickened.
Makes 6 servings.
Boil potatoes, onion and bouillon in water for 20 minutes.
Add cream of chicken soup, California Blend vegetables and mushrooms. Simmer 30 minutes on very low heat.
Add Velveeta cheese, stirring constantly.
Serves 6.
nd soft.
Add the mixed vegetables, curry leaves, salt and water
Cook California Blend vegetables for 2 minutes; drain.
Add mushrooms, celery, green onions, black olives, green olives and tomatoes.
Cook vegetables until tender.
Melt margarine and add remaining ingredients.
Cook the sauce until smooth, fold in vegetables. Cook 20 to 30 minutes at 350\u00b0.
Top with bread crumbs or onion rings or flakes.
Very Good!
Cook vegetables as directed; drain and pour into 13 x 9-inch baking dish; put sliced cheese on top.
Melt butter; add crushed crackers.
Put on top of cheese.
Bake at 350\u00b0 for 15 to 20 minutes until cheese is bubbling.
Heat a grill pan or heavy-bottomed skillet on high heat. Brush each side of steaks lightly with oil. Sear steaks, until moisture begins to pool on surface (a few mins for medium depending on thickness). Turn and cook on second side until steak feels \"springy\" when pressed with the back of tongs.
Transfer steaks to a platter. Cover with foil. Let stand for 3-5 mins. Serve steaks with mixed vegetables, accompanied by a little pesto sauce.
Heat cream cheese and milk over low heat; stir until smooth. Add mixed vegetables and seasonings; mix well.
Pour into 1-quart casserole.
Cover with potatoes and top with tomato slices.
Bake at 350\u00b0 for 20 minutes.
Makes 4 servings.
Heat butter in a pan.
Add plain flour.
Roast on low flame for 3 minutes.
Add milk.
Stir continuously to avoid lumps.
Boil the sauce till it becomes reasonably thick.
Add salt, pepper and chopped chillies as per taste.
Add boiled mixed vegetables and paneer.
Mix well.
Cook on low flame for a minute.
Garnish with corriander leaves.
Serve hot with naans/parathas/rotis.
ENJOY!
Cook mixed vegetables according to directions; drain. Add next 4 ingredients; mix well. Spoon into lightly greased 2-quart shallow baking dish. Sprinkle crumbs over top and drizzle with margarine. Bake at 350\u00b0 for 30 minutes. Sprinkle vegetables with garlic salt if desired.