Preheat oven to 375 degrees F.
Steam vegetables until just tender, then drain & place in a large bowl.
In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
Bake uncovered for 25 minutes or until bubbly.
Boil for 8 to 10 minutes the pasta in large pot with oil and salt.
Drain.
Steam vegetables for 4 to 6 minutes.
Toss olive oil, herbs, salt and pepper with vegetables and pasta.
Cover with cheese.
n the carrots and cauliflower, steam for 2 minutes.
Add
venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
op of chicken mixture. Allow vegetables to steam until desired tenderness; 1
or 10 mins.
Meanwhile, steam vegetables until tender. Remove kernels from
Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
Remove vegetables to a serving bowl with a slotted spoon.
Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
Pour broth over vegetables before serving.
VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
f these vegetables take slightly different times to steam. I make my
00 degrees.
FILLING.
Steam vegetables until just tender. Set aside
Combine cauliflower and carrot in a steamer basket over boiling water.
Cover and steam vegetables 5-7 minutes.
Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
Drain.
Meanwhile, heat chicken broth in a small saucepan.
Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
Drizzle lemon sauce over vegetables jut before serving.
br>Add spinach. Cover and steam over medium heat for 2
Steam vegetables in covered pan using 1/
nch) pieces.
Place all vegetables in a roasting dish in
ok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until
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.
he salt.
Add the vegetables to oil mixture, tossing to
Steam vegetables.
Stew chicken and cut into bite-size pieces. Mix vegetables and chicken in a casserole dish.
Mix soup and milk together and pour over chicken and vegetables.
Sprinkle cheese on top.
Butter the stuffing mix and put on top of cheese. Bake at 350\u00b0 for 30 minutes.
Clean and prepare vegetables; cut into thin diagonal slices. Heat oil in skillet (or wok).
Add the vegetables and stir until completely oil-coated.
Cover and steam on low heat until just tender, 5 or 10 minutes.
Makes 4 servings.
Steam vegetables 10 minutes; drain off water.
Place vegetables in casserole dish and add cheese and mayonnaise to vegetables.
Mix thoroughly.
Top with crushed crackers and chips. Melt butter and pour over vegetable casserole.
Bake, uncovered, at 350\u00b0 for 20 minutes or until heated throughout casserole.
Boil chicken; break in strips.
Set aside.
Saute onion and bell pepper until tender.
Cook rotini until tender.
Drain well. Steam mixed vegetables and drain.