Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Asparagus - Asparagus And Mushrooms In Cream
Famous Authors (View All Authors)
Vegetables - Asparagus -  Asparagus And Mushrooms In Cream Post by :LittlePo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1680

Click below to download : Vegetables - Asparagus - Asparagus And Mushrooms In Cream (Format : PDF)

Vegetables - Asparagus - Asparagus And Mushrooms In Cream

1 pound fresh asparagus
3 tablespoons salad oil
1/4 cup water
1 small onion, minced
1/2 cup (one 4-ounce can) sliced mushrooms, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cream


Wash asparagus and slice diagonally into 1-1/2 inch pieces. Put oil and water in large skillet
and bring to a boil. Add asparagus, onions, mushrooms, salt and pepper. Cook, covered, for 8 to 10 minutes, shaking skillet occasionally. Add cream. Reheat slightly, but do not boil. Makes 4 servings.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Asparagus -  Asparagus And New Potato Salad Vegetables - Asparagus - Asparagus And New Potato Salad

Vegetables - Asparagus -  Asparagus And New Potato Salad
The dressing here makes more than you need for the salad, but any left over makes a nice dip for artichokes or vegetables, or you can drizzle it onto tomatoes or tomorrow night's salad. Salad: 1-1/4 pounds red-skinned new potatoes, small ones if possible Salt and freshly ground black pepper 1 celery stalk, thinly sliced 1 tablespoon chopped chives 1 pound asparagus, trimmed and cut into 1-inch pieces Dressing: 3 tablespoons red wine, white wine, or sherry vinegar 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon cumin seeds, crushed 1/4 cup extra virgin olive oil 6 tablespoons plain
PREVIOUS BOOKS

Vegetables - Asparagus -  Asparagus And Mushroom Saute Vegetables - Asparagus - Asparagus And Mushroom Saute

Vegetables - Asparagus -  Asparagus And Mushroom Saute
From True Grits... Tall Tales and Recipes from the New South 1 pound tender asparagus spears 1/2 cup chopped green onions 3 tablespoons olive oil 1 pound mushrooms, cut into halves 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon pepper 6 tablespoons dry white wine 1/2 cup grated Parmesan cheese 2 teaspoons grated lemon zest Trim the asparagus and cut into 1-inch pieces. Cook the green onions in the olive oil in a skillet over medium heat for 1 minute, stirring constantly. Add the asparagus, mushrooms, thyme, salt and pepper. Cook for 3
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT