Saute onions and garlic in olive oil until onions are translucent, not brown.
Add pretty, green broccoli.
Add Green Giant corn niblets.
Add fresh spinach fettucini that has been cooked.
Stir until ingredients are blended and warm.
Add 1/2 cup white cooking wine.
Stir and cook 2 or 3 minutes.
Do not cook too long or vegetables will be mushy.
Place on warm platter.
Add bacon bits and serve.
Cook Green Giant(R) Garlic & Herb Mashed Cauliflower according to package directions.
Combine Green Giant(R) Garlic & Herb Mashed Cauliflower with milk in microwave safe container.
Microwave on High 1 to 2 minutes or until hot.
Stir in Parmesan cheese and garnish with fresh herbs, if desired.
egrees F.
Cook turkey, Green Giant(R) Riced Cauliflower & Sweet Potato
Preheat oven to 400 degrees F.
Microwave Green Giant Riced(R) Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses.
Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle.
Bake 25 minutes or until edges are brown and crust is crisp.
Top with desired pizza toppings. Bake 8 to 10 minutes.
ackage and drain.
Cook corn as directed on package, do
Combine the first 7 ingredients.
Stir and cook over medium heat until it boils.
Add the corn and the pimento.
Mix green beans, corn and onion in 9 x 9-inch pan.
Spread celery soup, Cheddar cheese and sour cream over vegetables. Place Ritz crackers and oleo on top.
Bake at 350\u00b0 for 40 minutes.
Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
Cover and chill at least 3 hours.
The longer you chill this the better it is.
Saute onion, bell pepper and celery in margarine.
Add corn and Ro-Tel; mix together (best if mixed the day before).
Brown meat in a 3-quart saucepot until it loses its red color; drain off fat.
Add vegetables except green beans and corn, hot chili beans, tomatoes, consomme, water, Worcestershire, chili powder and spices.
Cover and bring to boil; simmer 40 minutes so vegetables are tender and flavors mingle.
Add thawed green beans and corn; simmer another 10 minutes.
Heat oven to 350\u00b0.
Grease a 2-quart casserole dish.
In a small skillet, melt margarine.
Add green peppers and onions. Save until crisp-tender.
In a large bowl, combine cream-style corn, whole kernel corn, eggs and corn muffin mix; blend well. Add onion mixture, mix well and pour into casserole dish. Sprinkle with Cheddar cheese.
Bake at 350\u00b0 for 55 to 60 minutes or until firm and set.
Let stand 5 minutes before serving, approximately 12 cup serving.
Heat oven to 375\u00b0.
Heat oil in large skillet.
Cook onions in oil until crisp.
Add beans, corn, stewed tomatoes, tomato sauce and chili powder.
Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, or until thickened.
Unroll dough and separate twists; cut each twist into thirds.
Pour bean mixture into a 12 x 8-inch baking dish.
Place twist pieces on top of hot bean mixture.
Bake at 375\u00b0 for 15 to 20 minutes, or until mixture is bubbly and twist pieces are a golden brown.
br>Add soup mixture, Rotel, corn, bacon and chicken to the
Drain corn and mix all ingredients together and chill.
Brown hamburger in large skillet. Add lots of garlic salt. Add bouillon cubes to 1 1/4 cups hot water and dissolve. Pour in with browned hamburger. Thicken gravy with flour or cornstarch. Use Gravy Master to color. Add 2 cans of Green Giant whole kernel corn (drained). Simmer.
hickened, stirring occasionally.
Cook Green Giant(R) Original with Olive Oil
Heat oven to 375 degrees F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.
Cook bacon until crisp.
Drain on paper towel, crumble and set aside.
Cook green onions in bacon drippings until tender.
Stir in flour, salt, dry mustard, paprika and pepper.
Blend well.
Cook until mixture is smooth and bubbly stirring constantly.
Beat eggs in small bowl, stir in milk.
Gradually add to flour mixture.
Cook until mixture thickens, stirring constantly.
Stir in corn.
Cook until thoroughly heated.
Sprinkle with bacon.
Take a frying pan; put in 1/2 stick margarine, pepper, onion and jalapeno peppers.
Cook peppers and onion together.
Open 2 cans of creamed corn.
Mix in bowl with peppers and rice.
Top with shredded cheese.
Put in oven and grease casserole dish. Cook about 30 minutes.
Bake at 325\u00b0.
Drain corn well, also pimentos.
Add onions (including tops). Toss all vegetables together lightly.
Add mayonnaise. Refrigerate overnight.
Keeps well.