Prepare tortellini according to pkg directions. Combine vegetable stock, garlic, artichoke hearts, mushrooms, pepper and parsley in a medium heavy saucepan.
Bring to a boil, reduce to simmer and cook about 5 minutes. Remove from heat and stir in remaining ingredients.
Toss with the cooked pasta.
Stir in a few copped sun-dried tomatoes if desired. Serve hot as a main dish or side dish.
Serve cold as a main dish or light salad.
Drain all liquids.
Mix all ingredients together and chill well (best result if chilled overnight).
May be served on lettuce or as a vegetable main dish.
r individual casseroles.
Divide vegetable mixture among meat cups.
esealable plastic bag or glass dish. Add marinade; turn to coat
callops or prawns!
THE MAIN DISH:
Rub salmon with sugar
In a 5-quart Dutch oven over medium-high heat in 2 tablespoons hot salad oil, cook zucchini, onions, garlic and 1/4 teaspoon salt until tender-crisp.
Discard garlic; remove mixture to bowl.
In 2 more tablespoons hot salad oil, stir broccoli and cauliflower; add water and 1/4 teaspoon salt.
Cover; cook until tender-crisp, stirring occasionally.
Return zucchini mixture to Dutch oven; add remaining ingredients.
Cover; cook 5 minutes or until hot. Makes 6 main dish servings.
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
emove pan from heat.
Main dish:
Melt butter in Pan
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
x 2-inch baking dish:
8 buttered pastry sheets
eat, rice, onion, parsley, spices, vegetable oil and salt.
Fill
omatoes, salt, and pepper into vegetable mixture.
Mix mung beans
In a 2-quart microwave-safe casserole dish, combine oil, onion, green pepper, garlic, thyme and oregano.
Cover with lid; microwave on High for 5 minutes or until vegetables are tender, stirring once during cooking.
Stir in beans, soup, ham and red pepper.
Cover; microwave on High for 5 minutes or until hot. Stir.
Reduce power to 50%.
Cover; microwave 15 minutes or until flavors are blended.
Serve over rice.
Makes about 5 cups or 5 servings.
Mix all ingredients together and pour into a 1 1/2-quart casserole dish.
Bake at 400\u00b0 for 15 minutes.
Place biscuits on cooking sheet and bake for 15 minutes.
Place biscuits on top of casserole and serve.
Time 20 minutes.
Cook beef and onion in oil until tender.
Use a Dutch oven. Add remaining ingredients.
Simmer for an hour. Stir occasionally. Makes 6 main dish servings.
Freezes well.
Marinate chicken for 1 hour in refrigerator with 1 cup of lemon juice.
Drain and pat dry.
In large skillet, heat butter or vegetable oil over medium heat.
Add chicken breasts and cook 6 to 8 minutes on each side or until done.
Remove breasts; keep warm. In skillet, add 1/4 cup of lemon juice, 1 drop of lemon oil (or 2 to taste) and mint leaves.
Warm juices slowly.
Serve chicken breasts with lemon juice dressing and grated lemon peel to garnish. Serves six.
Place all ingredients except cheese in 1 1/2 qt. casserole and mix. Cover casserole and bake 25 minutes in a 350 degree oven. Sprinkle cheese over dish and bake uncovered 3 minutes or until cheese is melted.
aste),add it to the main dish,stir,heat it covered half
After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Saute vegetables in half of the oil and remove them from the frying pan. Saute onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.
arley and 3 cups of vegetable stock.
Bring to a