Preheat oven to 350 degrees.
Combine all ingredients except the butter and water.
Pour into a 1-quart casserole dish.
Dot top with butter slivers and sprinkle the 2 tbs of water over the top.
Cover dish and bake 40-45 minutes.
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
loves (see RecipeZaar for various recipes) , chop and set aside.
ides with salt pepper and italian seasoning, to taste.
in
o blend.
Add the Italian seasoning and stir again.
reast on cutting board, meaty side up. (Use dishtowels to help
Chose crusty Italian bread that are 6-7
Preheat oven to 350\u00b0.
Combine tomato sauce, basil, oregano and garlic.
Spray an 8 x 5-inch baking dish.
Arrange vegetables in layers in baking dish as follows:
zucchini, onion, tomato, tomato sauce, 1 tablespoon Parmesan cheese.
Repeat twice more. Bake 30 to 35 minutes, covered.
Let cool a few minutes before serving.
Serves 2 as main dish or 4 as side dish.
read, as a vegetable dip,or as a vegetable side dish. Can be served
rrange upright in oiled baking dish.
Brush with remaining oil
In a large skillet, heat oil over medium-high.
Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes.
Add remaining ingredients, cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.
side to dry.
Place Italian croutons in food processor and
Mix vegetables, soup, sour cream, 1/2 of the cheese, and 1/2 of the onions.
Pour into 9x9 baking dish and top with the rest of onions and cheese.
Bake 30 minutes at 350 degrees.
ut a large heatsafe serving dish and add chili oil and
In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).
In large skillet, heat oil over medium-high heat.
Cook and stir carrots, onion, cabbage and green pepper for 5 minutes.
Add remaining ingredients; cook and stir 5 minutes more or until vegetables are tender.
Prepare tortellini according to pkg directions. Combine vegetable stock, garlic, artichoke hearts, mushrooms, pepper and parsley in a medium heavy saucepan.
Bring to a boil, reduce to simmer and cook about 5 minutes. Remove from heat and stir in remaining ingredients.
Toss with the cooked pasta.
Stir in a few copped sun-dried tomatoes if desired. Serve hot as a main dish or side dish.
Serve cold as a main dish or light salad.
milk, Worcestershire, oats, garlic powder, Italian herbs, bullion and mix thoroughly
quash with garlic salt; stir Italian Blend into tomatoes and toss