Search Results for "Cauliflower"
Recipe Results 5 of 7 pages
Crunchy Pea Salad
Crunchy Pea Salad Ingredients: 10 oz. bag frozen peas 1 cup diced celery 1 cup cauliflower, chopped 1/4 cup green onion, diced 1/2 cup cooked bacon, chopped 1 cup cashews, chopped 1/2 cup shredded cheddar cheese 1/2 cup sour cream 1 cup Ranch dressing Directions: Allow peas to thaw and rinse under cold water in
Shrimp & Broccoli Alfredo
Ingredients: 1 (9 ounce) package angel hair pasta 1 pound small shrimp peeled and deveined 2 green onions chopped 3 garlic cloves minced 2 teaspoons olive oil 1/2 cup parmesan cheese grated 2 cups broccoli florets frozen or fresh 2 cups fresh cauliflower florets 1 cup skim milk season to taste Directions: Cook the pasta
Easy Seven Layer Vegetable Salad
Ingredients 1 head lettuce, torn into small pieces 1 (10 ounce) package frozen green peas, thawed 1/2 cup chopped green bell pepper 12 slices bacon 1 1/2 cups small cauliflower florets 1/2 cup chopped celery 2 cups mayonnaise 3 tablespoons white sugar 4 ounces shredded Cheddar cheese Directions Place bacon in large, deep skillet. Cook
Roasted Chicken and Vegetables Sheet-Pan Dinner
Roasted Chicken and Vegetables Sheet-Pan Dinner Ingredients: 1 medium unpeeled russet potato, cut in 1-inch pieces 1 cup cauliflower florets 1 tablespoon butter, melted 1/8 teaspoon ground red pepper (cayenne) 1 cup large broccoli florets 2 bone-in skin-on chicken thighs 2 teaspoons Montreal chicken grill seasoning 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves Directions:
Spicy Vegetables With Tofu
Ingredients 1 onion, thinly sliced 1 sweet red pepper, cut into 2-inch strips 2 stalks celery, thinly sliced diagonally 4 cloves garlic, minced 1 tablespoon ginger root, peeled, minced 1 tablespoon chili pepper, minced 1 tablespoon canola oil 1/4 mushrooms, thinly sliced 3/4 broccoli florets 3/4 cauliflower florets, sliced 1/4 peas 1 cup tofu, cubed
5 A Day Salad
Ingredients 4 s raw spinach 4 s romaine lettuce 2 s red, yellow, orange bell pepper, chopped 2 s grape or cherry tomatoes 1 broccoli, chopped 1 cauliflower, chopped 1 yellow squash, sliced 1 zucchini, sliced 2 s cucumber, sliced 2 s baby carrots, chopped Directions Was all of the vegetables and mix together in
Colorado Mix (Pickled Pepper Vegetable Blend)
Ingredients 2 1/2 pounds peppers, mild or hot as desired 1 pound cucumbers, cut into 1/2-inch chunks 2 to 4 carrots, cut into 1/2-inch chunks 1/2 pound cauliflower, cut into 1-inch flowerettes 1 cup peeled pickling onions 7 to 14 garlic cloves, as desired 6 cups vinegar 3 cups water 2 tablespoons pickling salt 2
Marinated Salad
Marinated Salad Yield: 6 (3/4 cup) serving Ingredients: 4 cups fresh cauliflower florets 4 cups fresh broccoli florets 1 medium red onion, sliced 1 (8 oz.) can sliced water chestnuts, drained 1 (6 oz.) can pitted ripe olives 1 (4.5 oz.) jar sliced mushrooms, drained 1 (16 oz.) bottle Italian salad dressing Directions: In a
Summer Bounty Salad
Ingredients: 7 cups cut-up vegetables (zucchini, broccoli, carrots, radishes, green onions) 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups) 2 tomatoes (red or yellow or mixed) 2/3 cup light or fat-free dressing Directions: Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes, make the
California Blend Cheese Soup
California Blend Cheese Soup Ingredients: 6 Tbsp. butter, divided 1 small onion, minced 3 cloves garlic, minced 1 cup broccoli stems, chopped 1/4 cup all-purpose flour 1 cup milk 1 cup half and half 3 cups chicken broth 2 cups broccoli florets, chopped 2 cups cauliflower florets, chopped 1 large carrot, thinly sliced 1 tsp.
