Rate & Review
Apples, celery, and pecans add full flavor, color and texture to this Waldorf Salad. The lime, honey and cranberries add a delightful contrasting sweet and sour flavor.
Ingredients:
1 can (7.6 fluid ounces) NESTLÉ Media Crema
3 tablespoons fresh lime juice
2 tablespoons honey
1/2 teaspoon salt
2 green apples, cut into wedges and sliced into small triangles
2 celery stalks, sliced
1 cup halved red grapes
1/2 cup chopped walnuts
1/2 cup dried cranberries
6 red cabbage or lettuce leaves
Directions:
COMBINE media crema, lime juice, honey and salt in medium bowl; set aside.
COMBINE green apples, celery, grapes, nuts and cranberries in large bowl. Pour media crema sauce over apple mixture. Toss until well combined. Refrigerate for 2 hours before serving. Serve inside red cabbage leaves.
Estimated Times:
Prep Time:
15
Cooking Time:
0
Cooling Time:
120
Servings:6
This recipe is:
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Touchdown! Beef up your game day party with hearty hoagies everyone will love. Topped with grilled onions and cheese, these delicious seared steak sandwiches are at the top of their game and sure to become a fan favorite.
Ingredients:
2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1/2 teaspoon paprika or chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 pound (about 3/4-inch-thick) boneless sirloin steak, trimmed of fat
1/3 cup water
2 tablespoons reduced-sodium soy sauce
2 teaspoons balsamic vinegar
1/2 teaspoon granulated sugar
1 teaspoon canola oil
4 hoagie rolls
Grilled onions (optional)
Sliced Gruyère cheese (optional)
Directions:
COMBINE coffee granules, paprika, pepper and garlic powder in small bowl; stir until well blended. Sprinkle evenly over both sides of beef; let stand at room temperature for 15 minutes. Combine water, soy sauce, vinegar and sugar in small bowl; set aside.
HEAT large, nonstick skillet over medium-high heat. Add oil; tilt pan to coat bottom evenly. Add beef; cook for 4 minutes. Turn over; reduce heat to medium-low and cook for an additional 5 minutes or until desired doneness. Place beef on cutting board (save skillet with drippings); cover with foil. Let stand for 5 minutes.
PLACE skillet with drippings over medium-high heat; add soy sauce mixture. Bring to a boil; boil, scraping bottom and side of skillet occasionally, for 2 minutes or until reduced to about 1/4 cup. Thinly slice beef diagonally. Divide beef between hoagies; drizzle with sauce. Top with grilled onions and cheese.
Estimated Times:
Prep Time:
10
Cooking Time:
12
Cooling Time:
20
Servings:4
This recipe is:
In this recipe:
Review This Recipe
-
Tasty
Sherry Turpin from
Michigan
I made this recipe for superbowl and my husband and I really liked it. The coffee rub was great and I would recommend the grilled onions.
-
put it up one notch
Jens Rasche from
Berlin, Germany
i love to toast the hoagie halves in the pan first before the meat goes in. that gives the crust time to cool down a littlebit. the hoagie doesn't get mushy so quickly, when i put the slices and sauce on it.
-
Great taste
Ellen Abar from
Bloomington IN
Sauce was great, meat so tender, rub was excellent
Will definitely do again. We put beef in the sauce for leftover next day - SUPER
-
Looks yummy
Gina S from
Arizona
Looks and sounds yummy will have to try this. Great for diabetics.
-
yummy
Gina Cabrera from
Snellville Ga
It was great
-
EXCELLENT
MARGIE PAYNE from
Ohio
Made this for Super Bowl night and there was none left. They were asking for more!!! Will make this again
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 380
- Calories from Fat: 110
- Total Fat: 12g (18% of DV)
- Saturated Fat: 5g (25% of DV)
- Cholesterol: 65mg (22% of DV)
- Sodium: 670mg (28% of DV)
- Carbohydrates: 34g (11% of DV)
- Dietary Fiber: 2g (9% of DV)
- Sugars: 3g
- Protein: 32g
- Vitamin A: 2% of DV
- Vitamin C: 0% of DV
- Calcium: 10% of DV
- Iron: 20% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
This Three Vegetable Bake is an easy-to-prepare vegetable side dish that's attractive enough for holiday meals, yet simple enough for weeknight dinners. Serve with chicken, fish, pork or turkey. In a hurry? Take advantage of frozen vegetables to make this dish even easier.
Ingredients:
3 cups (about 3 medium) coarsely chopped red or other waxy potatoes
1 cup (1 medium) peeled and coarsely chopped parsnip
3 cups fresh broccoli and/or cauliflower florets
3 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/8 teaspoon ground white pepper
1/4 cup seasoned dry bread crumbs
Directions:
PREHEAT oven to 350º F.
MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.
MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.
BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.
Review This Recipe
-
tastey
Jennifer Shippee from
Greenville, NH
what a great way to be creative with veggies!
-
three-Vegetable Bake
Carol Sinforosa from
Elmwood Park, NJ
This is one of the best.....simple, quick and delicious. Very appealing n appearance and outstanding taste. receive rave reviews and my dinner table and I'm asked to make it whenever I go to someone's house.
-
Loved it!
Jan Wilkins from
Blytheville, AR
However, since I did not have parsnips, I used broccoli & onions. Hubby loved it like that...the more onions, the better!
-
"Healthy & Nutritious"
Sudha Hariharan from
Toronto, ON
This is not only a simple to make recipe but it is also healthy and nutritious at the same time.
-
Husbby Says YEA!!!
Kelly Evenson from
Sultan, WA
To be honest, I made this with a bit of apprehension,But,I received a huge 2 Thumbs Up from my hubby & 4 1/2 yr old daughter! It was easy to make. Next time, I just need to make more of it!
-
THREE VEGETABLE BAKE
GEETA JAIPAUL from
Greenacres, FL
I MADE THIS FOR MY FAMILY FOR LUNCH... ABSOLTUELY DELICIOUS....!!! PERFECT COMBINATION OF INGREDIENTS THAT CAME TOGETHER WITH A BANG!!! NEXT TIME I WILL TRY ANOTHER 3 INGREDIENTS TO SEE IF THE RESULT WOULD BE THE SAME...
-
Mixed Vegetable Bake
Maureen Wilson from
MARIETTA, GA
I made this on Sunday for my Church function and it was delicious because I made a cheese sauce instead of the plain sauce and I also added some parmigano cheese and it was very delicious.
-
Family Friendly
Melissa from
Wenatchee, Wa
This was a great recipe. It is always nice to serve veges in different ways. I am sure justa bout any vegetable could be added or subsituted and it would still turn out good.
-
Great Veggie recipe
Ellen Candela from
FAIRPORT, NY
I'm always looking for new vegetable recipes. This one was a hit. Easy to make and good for you too!
-
Three Vegetab;e Bake
NANCY CHAPMAN from
YORBA LINDA, CA
I was searching for a good veggie recipe and decided that is just perfect - it is easy to make, delicious and contains the fiber and nutritions that I am looking for. I am going to add ground beef or ground chicken (browned before adding in) to the dish before I bake it. It is a complete meal all by itself.
-
Three Vegetable Bake
Carole Finney from
HARRISVILLE, OH
I added mushrooms and just before I was ready to put it on the table, sprimkled mild, shredded cheddar cheese on top and put a lid on it for about two minutes. A delicious vegetable dish that has so may options.
-
three vegetable bake
Ada Frost from
BOTHELL, WA
a great way to get the family to eat all kinds of vegetable that they think they don't like. It was the rave of the meal.
-
Yum!
HEIDI CARLSON-REID from
MONCTON, OR
Delicious and easy. Great for a weeknight! Add some cooked chopped chicken or ham and you're done!
-
Pretty Delicious and Healthy
Nicole Machado from
Fayetteville, NC
I was impressed, when I was making it, I was a little worried about the evaporated milk, and we don't eat parsnips so I used carrots. But it was good. I try not to eat a lot of meat, so I ate this alone as my meal and I was filling.
-
Very Good***
Malee Warren from
PORT TOWNSEND, WA
It is very good. I tried to cook vegetable for my husband. He does not like vegetable much but he asked for the second one. He likes it!
-
Veggie Good!
Jan Wilkins from
BLYTHEVILLE, AR
This is a very good side dish...I really liked it for Sunday Dinner with the roast! I get so tired of the typical Pot Roast and putting the veggies in. This made a great change.
-
Surprisingly Good
gottobegood from
This recipe has a great flavor, and was moderately easy to make. I had serious doubts abouts its taste when I put it in the oven, but it came out great..
-
Great veggie disk
Terri Picchi from
Lakewood, CA
I have made this 3 times and each time it is a winner. We discovered that we like parsnips.
-
Three Vegetable Bake
Pauline Johnsey from
No. Stratford, NH
Very good. We are not parsnip eaters so I used carrots instead. You can use almost any vegetables. Great way to use leftovers up.
-
Veggies for Us
Gloria Gabrysch from
CORPUS CHRISTI, TX
This is a wonderful way to get veggies into the diet! I will be using it again!
-
Good family side dish!
Amy Presby from
MIAMI, FL
What a great way to sneak some veggies into my kids... now one is proclaiming parsnips to be her favorite vegetable! I also used chicken bouillon and was pleased with the flavor. This one's a keeper.
-
a great way to use veggies!!!
Amy Meyer from
LAS VEGAS, NV
I made this and it was very loved by everyone!! It is a great way to use vegetables in a different way and it tastes really very good!! Plus, it is so easy!!
-
Three-Vegetable Bake
Ann McLemore from
Round Rock, TX
This was not as widely liked around these parts as I hoped. I will try again and do some tweeking like I read the other girks are doing and I'm sure it will go over great.
-
Three-Vegetable Bake
JIM APLIN from
ORLANDO, FL
A great and quick way to make a delicious side dish.
-
very good!
Lori Johnson from
CIBOLO, TX
I found this recipe very good. My kids loved it even. It was easy to put together and looked great on the table in a pretty bowl. I think this recipe would be good company for turkey and would be great for a holiday or special occasion. It would be great even for when guests come over for dinner. This recipe is a keeper.
-
3-Vegetable Bake
Jeannine Gramstad from
NEWBURGH, NY
Made twice. Second time used chicken boullion cubes & cheese - still tasted good. We're not parsnip eaters so replaced with carrots. Any vegetable will do really. Good accompanyment for any meat
-
Great Idea!
VICKI DEITRICK from
POTTSTOWN, PA
My daughter is a vegetarian & her fiance has a severe gluten allergy, so they can be a challenge to cook for! My changes to this recipe are: use rice or oat flour instead of all-purpose, use regular evaporated milk, & use sunflower seeds instead of bread crumbs. Thank you! I'd love to see more vegetarian casseroles/main dishes!
-
Three Vegetable Bake
MARGIE BROCK from
EFFIE, LA
This was excellent. It was out first experience with parsnips and quite liked them. Thank you for such a good recipe
-
Three-Vegetable Bake
Ruth Minsk-Whitehead from
OCALA, FL
Excellent side dish...easy to make
-
Great side dish
DOLORES GHEEN from
WOODLAND, PA
I made this recipe as a side dish to fish and instead of veggie bouillon I used chicken, it was a nice change.
-
Great side dish
Annette Witherspoon from
GEORGETOWN, TX
Made this for supper this past Sunday. I have to admit, I will have to aquire a taste for the parsnips. This went great with our grilled steaks.
-
Three Vegetable Bake
Maureen Wilson from
BROOKLYN, NY
I made this dish for my family and it was excellent. The kids enjoyed it very much because it is very difficult to get them to eat vegetables. I even added some cheese to the sauce and that made it even better. I also added cauliflower and carrot and they did not even get muchie. It was great.
-
Three-Vegetable Bake
Alice Keeney from
STRONGSVILLE, OH
I opted to omit the parnips, and my family loved it. They've asked me to take it to our next family pot luck.
-
Three Vegetable Bake
Carole Finney from
HARRISVILLE, OH
A very good dish. I really like veggies and this is a dish that is so good. If I do not have the turnip, I use all potatoes and a little extra seasoning.
-
veggie bake
Carine Nadel from
LAGUNA HILLS, CA
This was a great compliment to some leftover pork roast I was serving. It was warm and homey and great as a different side dish
-
HIDDEN GOODNESS
DAO ORLOSKI from
MENTOR, OH
WHEN I MAKE THIS I NEVER TELL MY KIDS THE HEALTHY INGREDIENTS. THEY LOVE IT AND I WOULDN'T WANT TO SPOIL IT FOR THEM.
-
Three Vegetable Bake
Pat Ring from
HOLDEN, MO
Very Very good and I will make often.
-
Very easy and good!
Patty Brenenstahl from
WESTPORT, WA
My family loved this. I am always looking for new ways to cook our potatoes. The left overs are great for lunch the next day at work.
-
Three Veggie Bake
Ms. Blaschuk from
FARMINGDALE, NY
I read all of the reviews of this recipe and then decided to try it based upon the raves. The RESULT? It was GOOD. It was SIMPLE. It was DIFFERENT. I get so tired of the same old things! However, I am not all that crazy about parsnips. Next time I will try making it without it.
-
We enjoyed it
Cathy Smith from
WATERTOWN, NY
We enjoyed this casserole. Being from Texas and recently transplanted to New York, we had our first encounter with Parsnips. We are not quite sure about them yet, but the other was great.
-
Three-Vegetable Bake
tray sayama from
SAN JOSE, CA
Great tasting casserole- and so many good-for-you veggies. My whole family loves itand for once doesn't mind eating their veggies!
-
Three-Vegetable Bake
Lori Scally from
Livonia, MI
I made this using potatoes, broccoli, and cauliflower, and it turned out really good. The whole family enjoyed it, encluding my children and one of their friends too! I'm making this a regular side dish at our house.
-
THREE-VEGETABLE BAKE
DENISE SOUKUP from
OMAHA, NE
THIS WAS VERY GOOD. DIFFERENT THAN THE USUALLY POTATOE CASSEROLE THAT I USUALLY MAKE. NICE CHANGE.
-
Awesome
Erica Gelfand from
Avon, OH
Very tasty, my son and my husband ate it considering neither likes broccoli.
-
Surprisingly good.
Ethan from
Dallas, TX
I was skeptical about this dish but it turned out really well, I would enjoy making this again.
-
We Really Liked This!
Melissa Thomason from
Simpsonville, SC
This recipe is very good and certainly worth making. It is pretty easy to make though a touch time consuming. The outcome is very good though. My kids loved and I loved it. Good enough for us to make twice already and I am sure again soon.
-
My husband LOVED this Recipe
Dawn from
St. Augustine, Fl
My husband who dose not eat vegetables loved this recipe. He said he would like it once a week. Good thing it is easy to make. Would recommend to any other non veggie eaters.
-
Great sidedish!
Mark Rutkowski from
Atlanta, GA
Simple ingredients and a great outcome. The flavor and presentation was pleasing. I'll use this again.
-
Vegies with Flavour!
Denis & Sue Brunsdon from
Bowral, N.S.W., Australia
We joined meals.com yesterday and cooked this recipe for dinner last night accompanied with 'Lamb Stew Provencale'. Absolutely delightful. We included Cauliflower as well as the Broccoli.
Not that we have any, but what an easy way to get kids to eat their vegies. Can't think of any way to improve this dish.
-
Awesome
Anna Karambelas from
Ancaster Ont. Canada, ON
My kids loved this dish!
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
- Calories: 230
- Calories from Fat: 60
- Total Fat: 6g (10% of DV)
- Saturated Fat: 3.5g (19% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 320mg (13% of DV)
- Carbohydrates: 37g (12% of DV)
- Dietary Fiber: 4g (15% of DV)
- Sugars: 11g
- Protein: 8g
- Vitamin A: 30% of DV
- Vitamin C: 80% of DV
- Calcium: 20% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Try these Sweet Minglers as a delicious snack or a dessert! Easy to make - and everyone will love it. Perfect as a topping on ice cream or all by itself.
Ingredients:
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
6 cups KELLOGG'S® CRISPIX® Cereal
1 cup powdered sugar
Directions:
MELT morsels in large, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, heat at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.
PLACE powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.
STOVETOP RECIPE:
MELT recipes in large, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.
PLACE powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.
Recipe and photo courtesy of the KELLOGG® Company.
®, ™, © 2004 Kellogg NA Co.
Estimated Times:
Prep Time:
5
Cooking Time:
2
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
easy enough
karen villa from
la mesa, CA
heard about this delicious treat, can't wait to try it!
-
Great Picnic Goody
Sami from
I made these recently for a picnic. They were so easy to prepare, store, and transport. They were such a hit with all ages, I'm so glad I chose to make them instead of gelatin salad. :)
-
Snack Time Minglers
J. E. Cash from
ARLINGTON, MA
A super recipe for any time of the year. I'm going to put the ones I've made into red cellophane bags for Valentine Day gifting. An old and very trusted recipe that hasn't been seen for awhile. I'm glad it's back.
-
Sweet Minglers
Debbye Trueman from
FRONT ROYAL, VA
This is a great recipe to make with your kids or even your grandkids. Everyone want's to chip in and help especially when it's time to eat it. Does not last long at all.
-
People's Puppy chow
CHARITY Ayres from
CHESAPEAKE, VA
This recipe was called People's Puppy chow when I grew up and I'm glad to have found it!
-
Girl Scout memories
gina schopf from
HOUSTON, TX
Replace the peanuts with uncooked oatmeal and this is the first recipe I ever made in girlscouts! Brings back great memories!
-
MEMORIES
Ms. Blaschuk from
FARMINGDALE, NY
We used to make something like this as kids. I had a good laughg when I read the directions though. . . the part about storing it in a container. HA! Who ever has any left to store? This is so good, your family will gobble it all up!
-
Sweet minglers
Sarah Bronkhorst from
Battle Creek, MI
I made this treat with my two year old daugther this weekend. She loved helping shake the powdered sugar onto the cereal. I divided it up into plastic bags and packed it into my husband's lunch as a snack. THe whole family loved them.
-
I absolutely love these!!
Sarah Bonn from
Fayetteville, GA
The sweet minglers remind me of my childhood b/c we would always make them for our camping trips or really long road trips. The peanut butter and chocolate taste are soooo good together and then topped off with powdered sugar. Mmmm they are to die for!! and also addicting. So I only make them now for special occasions.
-
Sweet Minglers
Carole Finney from
HARRISVILLE, OH
This is a great snack. There is never any left to take home whenever I take it to a potluck, even tho I double the recipe. It is so tasty and different.
-
Puppy CHow
Stacy Collins from
NEVADA, MO
I grew up on this knowing only called puppy chow, great snack for any time of day.
-
Excellent recipe
Candy Foltz from
HAGERSTOWN, MD
We love this recipe, it's great for after school snacks. I do have some problems getting it all mixed up sometimes I end up with clumps. But the clumps go great with a cold glass of milk. It goes quick.
-
1960 REVISITED
DA ORLOSKI from
MENTOR, OH
THIS REMINDS ME OF GRANDMA MAKING THIS IN THE 1960'S. I LOVED IT THEN AND IT STILL TASTES GREAT.
-
Puppy Chow
Sharon Ligori from
STREATOR, IL
I had misplaced my recipe for "Puppy Chow" & thought I would look it up on this web sight. I was delighted to find it under Sweet Minglers! It is sooooo good & very easy to make plus it's a hit with young & old.
-
Sweet Minglers
Janice Carroll from
HALEYVILLE, AL
This is perfect for parties! We serve them in cupcake liners. Kids always ask for more. Adults also like these! I've also used butterscotch, and white chocolate chips instead of reg. chocolate. after their done , mix them all together. YUM!
-
puppy chow
PAM HARRISON from
very easy to make. something my grandchildren liked and love to help me make
Nutrition Facts
Serving Size:
8
cups
Servings Per Recipe:
0
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: