egrees F.
If using Recipe #252423 for the crust, wait
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
r other flat surface.
Bake for 25 to 30 minutes
Unroll cresent roll dough into a long rectangle.
Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
seal seams and preformations.
Bake at 375 for 11 minutes or until golden brown.
Cool completely.
In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
Spread over crust.
Sprinkle with Vegetables.
Cover and refrigerate at least 1 hour.
Cut in to 16 pieces.
ish. Cover with foil.
Bake, covered, 45 minutes. Remove foil
Blend flour, sugar, baking powder and salt.
In another bowl, whip the egg substitute until foamy.
Add and blend the creamer and oil. Add flour mixture and mix until just blended.
Fold in blueberries and cereal.
Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
Melt butter in a large saucepan.
Add sausage and saute 5 minutes.
Stir in flour and cook 2-3 minutes.
Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
Pour into a lightly buttered pie plate.
Roll out (or unfold) pie curst to fit over pie plate.
Place pie crust over pie plate, trimming to fit.
Crimp edges and cut steam slits in top.
Bake at 400 for 20 minutes or until crust is golden.
he pan perfectly.
4. Bake for 20 minutes at 350
Cook the pasta in water with a dash of salt.
Combine all other ingredients in a large bowl with a lid.
When pasta is cooked through, drain and rinse in cold water.
Add pasta to other ingredients & mix thoroughly.
Let sit in fridge for several hours before serving.
May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.
Preheat oven to 425 degrees F.
Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant(R) Cauliflower Veggie TotsTM over mixture.
Bake 20 minutes or until bubbling and tots are golden brown.
Garnish with additional tomato, olives, cheese and green onion if desired.
nd Green Giant(R) Veggie TotsTM.
Bake 25 minutes or until
Prepare your veggie burger however you like it (microwave it, bake it, sautee
(If you find that the veggie mix is too thin, uncover
eavy-duty aluminum foil.
Bake 15 minutes or until lightly
Spray crockpot with butter-flavored nonstick cooking spray.
Add thawed vegetables and onion to crockpot, then add mushroom soup and cheese and spices and mix well.
Cover; cook on low 4-6 hours.
Mix well before serving. Serve over rice.
OPTION: MAKE IN OVEN.
Preheat oven to 350F.
Combine all in a large baking dish.
Bake for 30 minutes -- stir
Bake for an additional 20 minutes.
Press dough from 1 package rolls on ungreased cookie sheet into a 9 x 12-inch rectangle.
Bake in 350\u00b0 oven 10 to 15 minutes. Repeat with other package of rolls.
Cool completely.
squeeze dough to elongate.
Bake 10 to 13 minutes or
nd flute the edges.
Bake in preheated oven for 30
Spread crescent roll dough on large pizza pan, about 15-inches diameter, up to top edge.
Bake at 350\u00b0 for 10 minutes or until lightly browned.
Cool.
awSpiceBar's Winter Herbs and bake for 40 minutes. Serve warm