Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
s hot, add the 2tablespoons vegetable oil and heat. Add orange
br>Prepare dough for Chinese Steamed Buns.
Shape dough into
br>Prepare dough for Chinese Steamed Buns (see footnote).
Shape
) You can use a vegetable steamer in a large sauce
Drain and cut tofu into 1-inch cubes. Coat with flour, shaking off excess. Heat oil in a wok or large skillet on high heat. Fry tofu for 2-3 mins, until crisp and golden. Drain on paper towels.
Reheat wok on high heat. Stir-fry pepper, onion, ginger and garlic for 1 min. Add broccolini, bok choy and snap peas and stir-fry for 2 mins.
Add vegetable stock or water, soy sauce, sweet chili sauce and sesame oil and stir-fry for 1 min.
Return tofu to wok and toss together until heated through. Serve with steamed rice.
gain.
Make the spice recipe as listed above. Store in
Heat oil in a large saucepan over medium heat. Cook curry paste, stirring, until fragrant. Add coconut milk and stock. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add sweet potato and simmer, covered, for 10 mins, or until potato is tender.
Add beans, tofu and lime juice. Cook, stirring, until beans are tender. Stir in cilantro.
Serve curry with steamed rice and topped with fresh cilantro.
arinated, preheat 2 inches of vegetable oil in a wok or
Serve with peanuts, cilantro and steamed rice.
nd heated through. Serve with steamed broccoli, red pepper and zucchini
arm.
7. Reheat steamed buns according to package directions
boil.
Place a vegetable steamer over 1 inch of
/4 cup of the vegetable broth, garlic and cream and