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Full Online Book HomeLearning KitchenVegetables - Creole Cauliflower
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Vegetables - Creole Cauliflower Post by :thicks Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1117

Click below to download : Vegetables - Creole Cauliflower (Format : PDF)

Vegetables - Creole Cauliflower

1 small Head cauliflower
1 medium Onion, chopped
1 small Green pepper, chopped
1/4 cup Butter or margarine
3 tablespoons All-purpose flour
1 (14 1/2 oz.) can Whole tomatoes, chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup (2 oz.) shredded cheddar cheese

Preheat oven to 350° F.

Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling salted water 10 minutes or until crisp/tender; drain. Set aside.

Saute onion and green pepper in butter in a large saucepan until tender; add flour, stirring well. Cook 1 minute, stirring constantly.

Stir in cauliflower, tomatoes, salt, and pepper, mixing well. Cook over medium heat 3 minutes or until thoroughly heated.

Spoon mixture into a 1-1/2 quart casserole; top with cheese. Bake at 350~ for 5 minutes or until cheese melts.
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Vegetables - Cauliflower -  Frosted Cauliflower Vegetables - Cauliflower - Frosted Cauliflower

Vegetables - Cauliflower -  Frosted Cauliflower
1 head cauliflower, broken into large flowerets 3/4 cup grated Parmesan cheese 1/2 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons Dijon mustard 1 tablespoon minced fresh parsley (optional) 1/4 cup thinly sliced green onion (optional) Preheat oven to 375 degrees.Cook cauliflower, covered, in a saucepan over medium-high heat in a small amount of boiling water 8 to 10 minutes or until crisp- tender; drain. Place flowerets in a lightly greased 2 quart baking dish. Stir together Parmesan cheese and next 5 ingredients; spread evenly over cauliflower. Bake at 375 for 15 minutes or until lightly browned. Serve immediately. Yield 6

Vegetables - Creamy Cauliflower Soup Vegetables - Creamy Cauliflower Soup

Vegetables - Creamy Cauliflower Soup
1 med. head cauliflower 1/3 cup finely-chopped onion 1/4 cup butter 1/4 cup flour 1/2 tsp. salt 3 chicken bouillon cubes 5 cups milk 1 cup shredded Cheddar cheese Parsley Break cauliflower into flowerets. Cook in small amount of boiling salted water until tender. Drain well; chop coarsely. Saute onion in butter until tender, blend in flour, salt and bouillon cubes. Gradually stir in milk. Add cauliflower. Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a slow boil. Add cheese, stir until melted. Garnish with parsley