Melt butter.
Add 1 can chicken broth and vegetable medley. Simmer 20 minutes.
Add second can of chicken broth and rice. Cover; let simmer until rice is cooked to taste.
Uncover and let simmer until broth is absorbed into vegetables and rice.
Cook pasta.
Drain and stir in vegetable or olive oil and salad dressing mix.
Cook and cool vegetable medley.
Mix with pasta and refrigerate or add to pasta and heat and serve hot.
Melt 1 stick margarine and Velveeta together; mix into vegetables.
Melt 1/4 stick margarine and mix with crushed Ritz crackers.
Sprinkle over vegetable mixture.
Bake at 350\u00b0 for 1/2 hour uncovered.
Open crescent dinner rolls and lay in pan. Cook as directed. When done, set aside. In a bowl to the side, mix Hidden Valley, mayonnaise, yogurt and cream cheese together. When mixed, spread over crescent rolls and top with your vegetable medley. Chill for 2 hours in the refrigerator and cut into squares.
Heat oil in a large skillet over medium heat.
Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
Add sauteed veggies to slow cooker.
Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
Stir in the peas, peppers and lemon juice using a fork.
Cover and cook on high for 15 minutes until hot and peppers are tender.
Sprinkle with parsley.
Coat a large skillet with cooking spray; place over medium heat until hot.
Add garlic and onion; cook until onion is transparent, stirring constantly.
Add green pepper; cook 5 minutes, stirring constantly.
Add yellow squash and zucchini; cover and cook 5 minutes.
Stir in tomatoes, basil and pepper; cover and cook about 10 to 15 minutes.
Yields 4 servings (about 55 calories per serving).
In a large saucepan, in water to cover, bring potatoes to a boil.
Reduce heat; cover and simmer 5 minutes, until barely tender.
Drain and set aside.
In large skillet, heat oil and butter.
Add zucchini; cook, stirring 3 minutes until tender, with slotted spoon.
Remove to bowl and set aside.
Add potatoes to skillet; saute until lightly browned.
Return zucchini with remaining ingredients to skillet; heat through.
Serve hot.
Heat 1 tablespoon vegetable oil in large skillet or wok.
Add chicken, cut into thin strips.
Stir in Hidden Valley original Ranch salad dressing.
Mix to coat chicken.
Add thawed vegetable medley and 2 tablespoons water.
Stir-fry about 2 minutes.
Makes 4 servings.
n the water, bouillon mixture, vegetable juice, onions bay leaves, sugar
Cut chicken into small pieces.
Cook rice (this will make 3 cups of rice) and vegetable medley separately according to package directions.
Combine all ingredients in large casserole dish. Place in 350\u00b0 oven and heat until cheese is melted and is bubbly.
Prepare rice and set aside.
Prepare vegetable medley according to package directions. Set aside.
Cook pasta; drain.
Stir in olive oil, Ranch salad dressing mix and thawed vegetable medley.
Heat and serve.
Makes 4 to 6 servings.
Put vegetables in a casserole dish.
Combine soup, 1/2 cup cheese, sour cream, pepper and 1/2 of the can of French fried onions.
Pour this over the vegetables.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining cheese and onions.
Bake, uncovered, for 5 more minutes.
Cook pasta.
Drain.
Stir in olive oil, dressing mix and thawed vegetable medley.
(I cook the vegetables slightly.)
Heat and serve.
Makes 4 to 6 servings.
Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
Add mushrooms and garlic and cook 3 minutes.
Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
Stir in Green Giant(R) Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.
In medium saucepan, melt butter over medium-high heat.
Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
Add rice mix, water, wine and thyme; bring to a boil.
Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
Place in serving bowl and garnish with parsley.
ccasionally). Add to the roasted vegetable medley and mix well. This will
In 10-inch skillet, over medium heat in hot oil, cook cauliflowerets, beans, mushrooms and carrots with garlic, curry and cumin until vegetables are tender-crisp, stirring often.
In small bowl, stir together vegetable juice, cornstarch and pepper; gradually stir into skillet.
Cook until mixture boils and thickens, stirring constantly.
Sprinkle with almonds.
Makes 4 cups or 8 servings.
Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
ennel, leek and garlic were sauteed aside, for re-use later