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Full Online Book HomeLearning KitchenVegetables - Mexican - Veggie Quesadillas
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Vegetables - Mexican -  Veggie Quesadillas Post by :sanders Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1909

Click below to download : Vegetables - Mexican - Veggie Quesadillas (Format : PDF)

Vegetables - Mexican - Veggie Quesadillas

2 c broccoli florets
1 1/2 c fat free milk
1/4 c + 2 TBSP flour
1/2 c thawed frozen corn kernels
1/4 c red bell pepper, seeded and chopped
1/4 c coarsely chopped green chilies
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 c chopped cilantro
4 (6 inch) flour tortillas

In a large pot of boiling water cook broccoli for 2 minutes and drain.

Preheat oven to 425, spray a baking tray with nonstick cooking spray.

In a small sauce pan over medium high heat whisk the milk and flour, cook stirring frequently, 4-5 minutes. Stir in the corn, peppers, chiles, salt and cayenne pepper. Remove from heat and stir in broccoli and cilantro.

Sppon the veggie mixture over the bottom half of the tortillas, leaving a 1/2 inch border fold top half over the veggies. Place the quesadillas on baking tray, cook until hot and bubbly 8 minutes.
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Vegetables - Mushroom -  Apple Stuffed Mushrooms Vegetables - Mushroom - Apple Stuffed Mushrooms

Vegetables - Mushroom -  Apple Stuffed Mushrooms
32 large Mushrooms, fresh Vegetable cooking spray 3 tb Celery; finely chopped 1/2 c Apple; minced 2 tb Fine, dry breadcrumbs 1 tb Parsley, fresh; chopped 2 tb Walnuts; finely chopped, toasted 1 tb Blue cheese; crumbled 2 ts Lemon juice Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside. Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients

Vegetables - Stir Fried Scallops With Leeks Vegetables - Stir Fried Scallops With Leeks

Vegetables - Stir Fried Scallops With Leeks
Yield: 4 servings 1 lbs. Fresh scallops 1 lbs. Leeks 1 1/2 tbsp. Oil, preferably peanut 2 tbsp. Scallions, coarsely chopped 1 tbsp. Garlic, coarsely chopped 2 tsp. Fresh ginger, finely chopped 1/2 tsp. Salt Sauce: 2 tbsp. Dark soy sauce 2 tsp. Chili bean sauce 2 tbsp. Rice wine or dry sherry 2 tsp. Sugar 2 tsp. Sesame oil If the scallops are very large, cut them in half. Dry the scallops with paper towels and set aside. Trim the leeks and discard any yellow parts. Cut the leeks at the point where they begin to turn