ith tempura vegetables with dipping sauce recipe below.
Vegetables.
You can
rench Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up
Cook vegetables according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender.
Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Warm slightly.
Add sausage and bring to a boil.
Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once.
Serve over the vegetable medley (and rice, if desired).
Preheat oven to 450\u00b0.
In a plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into a 13 x 9-inch baking pan.
Bake, stirring once, 20 minutes or until vegetables are tender.
Makes 4 servings.
Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
Mix dry Hidden Valley Ranch milk recipe original dressing mix with the oil and add frozen vegetables; toss.
Add 1 package at a time.
Cook in casserole dish in preheated 375\u00b0 oven for 30 minutes, stirring every 10 minutes.
Serves 8.
*Vegetables may be any combination of chopped spinach, chopped cabbage, chopped tomatoes, kernel corn, shredded carrots, diced squash, or any other ideas you may have.
turnips and fingerlings in this recipe. ~fyi~.
Feel free to
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
ater chestnuts. (Substitute stir fry vegetables for the snap peas and
PREPARATION OF VEGETABLES:
A variety of vegetables can and should be used
Preheat oven to 450\u00b0.
In plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into 13 x 9-inch baking or roasting pan.
Discard bag.
Bake for 20 minutes or until vegetables are tender; stir once.
Makes 4 1/2 cups.
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
Preheat oven to 450\u00b0.
In plastic bag or large bowl, shake or toss all ingredients until vegetables are coated.
Empty into 13 x 9-inch baking pan.
Discard bag.
Bake 20 minutes, stirring once, or until vegetables are tender.
Serves 4 to 6.
ool before proceeding with the recipe.
Mix cooked rice thoroughly
Preheat oven broiler.
Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with Parmesan cheese.
Preheat oven to 450\u00b0.
In large bowl, add all ingredients. Toss in bowl until vegetables are evenly coated. Arrange vegetables in 13 x 9-inch baking pan. Bake uncovered, stirring once for 20 minutes or until vegetables are tender.
eans, and peas. Cook until vegetables are just starting to become
Preheat oven to 450 degrees.
Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
Cook vegetables for 30-35 minutes, stirring them every ten minutes. You'll know vegetables are finished when potatoes have browned.
Preheat oven to 450.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in a bowl until vegetables are evenly coated.
Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
Bake, stirring once, 20 minutes or until vegetables are tender.