BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :musashi
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2133
Click below to download : Vegetables - Fresh Vegetable Antipasto (Format : PDF)
Vegetables - Fresh Vegetable Antipasto
3/4 cup, chopped red onion3/4 cup, chopped red Bell Pepper
1 cup, chopped green Bell Pepper
3 cups, 1/2 inch Cauliflower flowers
1 cup, coarsely chopped Carrots
2 cups, 1/2 inch diced Broccoli
1/4 cup, mixed sweet pickles, chopped
1/4 cup, chopped Green Onions
3 Garlic cloves, minced
1/4 cup, Pickled Banana Peppers, sliced
1 cup, bottled Chili Sauce
1 cup, water
In a wide, heavy pan, bring all ingredients to boil and simmer, uncovered for 30 minutes, or until most of the liquid has evaporated.
Chill at least two hours, overnight is best.
To serve, spread on Italian bread or saltines
Makes 5 to 6 cups.
It keeps for several days in the refrigerator
NEXT BOOKS
Eggs Vermont Cheddar, shredded 2 cloves fresh garlic, chopped 1 red pepper 1 green pepper 1 Spanish onion 1 yellow squash (small) 1 green squash (small) 2 ripe tomatoes, in wedges 2 sprigs fresh basil 2 tablespoons olive oil oregano, thyme, fresh-ground black pepper Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables (1/2" strips). Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat. For each individual serving: beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do
Vegetables - Fresh Vegetable Fritatta
PREVIOUS BOOKS
1/2 cup minced shallot 2 tablespoons unsalted butter 1/2 cup dry white wine 1/2 cup chicken broth 1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed 1/2 cup heavy cream 6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups) 3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender 1/4 cup minced fresh chives 3/4 pound fettuccine In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is
Vegetables - Vegetables - Fettuccini With Morels, Asparagus And Goat Cheese
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Vegetables - Fresh Vegetable Fritatta
- Vegetables - Garden Frittata
- Vegetables - Garden Ratatouille
- Vegetables - Vegetables - Garlic Mashed Potatoes And Parsnips
- Vegetables - Giardiniera
- Vegetables - Green Bean, Red Onion And Roast Potato Salad With Rosemary Vinaigrette
- Vegetables - Green Curry
- Vegetables - Vegetables - Grilled Antipasto Vegetables
- Vegetables - Vegetables - Grilled Corn And Black-bean Salsa
- Vegetables - Grilled Eggplant And Tomato Stacks
LEAVE A COMMENT