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Click below to download : Vegetables - Zucchini And Carrot Salad (Format : PDF)
Vegetables - Zucchini And Carrot Salad
4 large carrots4 large zucchinis
3 tbsp. chopped spring onions
2 dash salt and pepper
2 dash curry powder
2 tsp. vinegar
2 tbsp. olive oil
1 tsp. sesame oil
1/4 Lb. Swiss cheese (Emmental or Gruyere)
2 tbsp. Sesame seeds
Wash the Zucchini and carrots. Peel and cut lengthwise into paper-thin sheets.
In a separate bowl, mix together the chopped spring onions, salt, pepper, curry, powder, vinegar, olive oil and sesame oil to make the dressing.
Slice the cheese into paper-thin sheets.
In serving plates, arrange sliced cheese, zucchini and carrots. Sprinkle sauce on top and garnish by sprinkling toasted sesame seeds.
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1 zucchini 1 or more ripe tomatoes 1 medium onion 3 ounces pepperoni (sliced in package) Italian sesoning or oregano butter - softened is best 1 tube Pillsbury Crescent dinner rolls grated cheddar cheese Preheat oven to 375 degrees F.Slice zucchini and tomatoes about 1/2" thick crosswise to make coins, not sticks. Slice onions and quarter slices. If you did not buy pre-sliced pepperoni, slice that very, very thin. Saute onions and zucchini together in butter until golden. Open and unroll crescent roll dough. Place flat in bottom of a 9x13" pan. You do not have to grease the
Vegetables - Zucchini And Pepperoni Casserole
1 zucchini 1 or more ripe tomatoes 1 medium onion 3 ounces pepperoni (sliced in package) Italian sesoning or oregano butter - softened is best 1 tube Pillsbury Crescent dinner rolls grated cheddar cheese Preheat oven to 375 degrees F.Slice zucchini and tomatoes about 1/2" thick crosswise to make coins, not sticks. Slice onions and quarter slices. If you did not buy pre-sliced pepperoni, slice that very, very thin. Saute onions and zucchini together in butter until golden. Open and unroll crescent roll dough. Place flat in bottom of a 9x13" pan. You do not have to grease the
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3/4 cup carrots, Shredded 1/2 cup onions, chopped 6 tablespoons butter 2 1/2 cups Pepperidge Farms stuffing mix, divided 1 (10 3/4 ounce) can condensed cream of chicken soup 1/2 cup sour cream 4 zucchini, cut into 2 inch thick pieces Preheat oven to 350 degrees F.Cook zucchini in a little boiling water until tender; drain. Saute carrots and onions in 4 Tbsp. butter until tender.Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly
Vegetables - Zuchinni Stuffing Casserole
3/4 cup carrots, Shredded 1/2 cup onions, chopped 6 tablespoons butter 2 1/2 cups Pepperidge Farms stuffing mix, divided 1 (10 3/4 ounce) can condensed cream of chicken soup 1/2 cup sour cream 4 zucchini, cut into 2 inch thick pieces Preheat oven to 350 degrees F.Cook zucchini in a little boiling water until tender; drain. Saute carrots and onions in 4 Tbsp. butter until tender.Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly
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