The crisp crunch of vegetables stands up well to the fresh flavor of this dressing. Serve the salad with a slotted spoon and place it on a bed of ...

Melt the lard in a 2-quart saucepan over medium heat. Add the rice and brown lightly, stirring constantly. Add the tomato, onion and bell pepper and ...

Heat all ingredients except 1/2 cup milk to boiling in 2-quart saucepan, stirring occasionally; reduce heat to medium. Cook 18 to 20 minutes, ...

Steam rice and set aside. In a bowl, mix vinegar, oil, thyme, Tabasco, salt and pepper. Add peas, hearts of artichoke, artichoke marinade form ...

Wash, trim and cube mushrooms--there should be about 2 cups. Heat half of butter in ovenproof pan with tight fitting lid. Add onion and garlic. ...

There are several colors of lentils available today, from the more familiar grayish-green to white, yellow, red and black. Heat lentils and 1 cup ...

Brown rice has a hearty flavor that blends well with lemon. You may want to decrease the lemon juice to 1/4 cup if using white rice. Cook onions, ...

Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from lamb chops. Squeeze juice from lemon onto lamb. Cook lamb in skillet over ...

Saute rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). ...

Spray 3-quart saucepan with nonstick cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat, stirring ...