Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
I n crockpot mix the soups together.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.
Combine milk, Sweet 'N Low, salt and rice in a large saucepan. Bring to a boil. Reduce heat and cook, covered, until rice is tender. Add some hot mixture to beaten eggs that have been mixed with vanilla. Return egg mixture to saucepan and cook slowly until mixture thickens.
Pour into shallow pan and sprinkle generously with cinnamon.
Makes 6 to 8 servings.
Cook meatballs as directed (see recipe).
Mix brown sugar and cornstarch in skillet.
Add meatballs; stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring occasionally.
Reduce heat.
Add meatballs.
Cover; simmer, stirring occasionally, for 10 minutes.
Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes.
n a small saucepan and cook over medium heat until hot
Cook and drain pasta as directed on package; keep warm.
Meanwhile, in 2-quart saucepan, heat cooking sauce to boiling, stirring occasionally. Remove from heat; stir in cheese until melted. Reserve 1 tablespoon of the bacon; set aside. Stir in pasta and remaining bacon. If necessary, cook over medium heat until thoroughly heated, stirring occasionally. Mix reserved bacon with bread crumbs; sprinkle over pasta.
Wash and peel carrots.
Cut into bite-size pieces.
Wash mushrooms and cut in half.
Dice bell pepper and onion.
Wash meat and cut into bite-size pieces.
Drain all water off.
Heat very large skillet or wok.
Put in oil, carrots, onion, bell pepper and meat.
Cover and cook until carrots start to tender and meat is done, stirring often.
Drain well, then add mushrooms and water chestnuts.
Cook until almost done.
Add sauce and simmer until vegetables and meat are done.
Serve over rice.
Melt buttah in a casserole dish 'n fix chicken in layers wid onions 'n mushrooms...kiver 'n cook fur 1 1/2 hours at 350\u00b0.
Now take chicken out to rest a min...pore enuff boilin' watah in mushroom juice to make 4 1/2 cups uv broth...drap bouillon cubes in broth to dissolve.
Dump the rice 'n broth in casserole 'n put back in the oven fur another hour.
asta to boiling water and cook for 5 minutes; drain; rinse
Heat oven to 400\u00b0F Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat cooking sauce, milk and garlic to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta, bacon and bell pepper. Spoon into casserole.
Bake uncovered 20 minutes or until edges are bubbly. Sprinkle with bread crumbs.
Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake.
Make cake according to directions on box.
Make in 3 layers.
Let cake layers get completely cool.
Spread coconut mixture over layers.
Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.
Upon removal of stems and seeds, stuff with finely grated Monterey Jack cheese.
Make dough with Cheddar cheese, Bisquick and sausage (works best if you use your hands to make dough
stick together).
Pinch enough dough to wrap each stuffed pepper.
Roll in the Shake 'n Bake and place on cookie sheet.
Put in refrigerator for a few hours or overnight.
Bake at 425\u00b0 for 20 minutes.
Makes about 24.
If peppers are large, cut them to your preferred size.
alt, pepper and ground coriander. Cook in 1 tbsp olive oil
ot of boiling salted water cook the pasta to al dente
Prepare mac-n-cheese dinner as directed on box. Brown beef, celery, green pepper and onion; cook until tender. Stir in tomato paste, corn, water, salt and pepper. Mix well. Add the mac-n-cheese dinner and mix again. Pour into a 2-quart casserole dish. Bake at 350\u00b0 for 15 to 20 minutes.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 375\u00b0. In small bowl, mix flour and baking powder. In large bowl with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet 'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9 x 1/2-inch. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours.
slightly beat eggs. Add Sweet 'N Low brown, corn syrup, margarine