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
May increase recipe, if needed.
Grease casserole dish.
Put in broccoli or mixed vegetables.
Put croutons on top.
Add can of soup and bake at 350\u00b0 over 30 to 40 minutes.
Put cheese on top and put back into oven, about 5 minutes, to melt.
(I have cooked my vegetables first, so they just need to be heated through with other ingredients.)
Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson(
ith cooking spray.
Allow mixed vegetables to cool once cooked.
Combine beef and garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble meat.
Drain meat in a colander and pat dry with a paper towel.
Wipe pan drippings with a paper towel.
Return meat to pan; add tomato juice, water and next 9 ingredients.
Bring to a boil.
Cover, reduce heat and simmer 40 minutes, stirring occasionally.
Stir in mixed vegetables.
Cover and cook mixture for 25 minutes.
nd soft.
Add the mixed vegetables, curry leaves, salt and water
Combine first 5 ingredients to form a sauce.
Set aside. Microwave mixed vegetables in a casserole dish for 3 to 4 minutes on High.
Drain.
In a 1 1/2-quart casserole dish, layer 1/2 of vegetables, chicken, sauce and cheese; repeat.
Top with seasoned bread crumbs.
Microwave on High for 3 minutes.
Reduce power to 50% and microwave for 10 to 12 minutes.
Rotate heated mixture halfway during cooking time.
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.
Place frozen mixed vegetables in a Dutch oven.
Steam only until vegetables are crisp.
Toss with Golden Caesar dressing to coat.
Reheat quickly to preserve the crispness of the vegetables.
Cook vegetables in unsalted water following package directions; drain. Stir in onion. Combine remaining ingredients; mix well. Pour over mixed vegetables. Cover and refrigerate at least 12 hours before serving. Stir vegetables occasionally. Serve as a relish or a salad.
Serves 6.
Empty mixed vegetables in a Pyrex bowl.
Mix cheese and mayonnaise with vegetables.
Crumble crackers and pour over melted butter.
Put buttered cracker crumbs over mixture of vegetables. Bake at 350\u00b0 for approximately 30 minutes.
nions, potatoes, carrots, squash and mixed vegetables.
In a small bowl