|Ducasse Flavors of France|
|by Linda Dannenberg|
The most anticipated and important French cookbook in many years, Ducasse Flavors of France is a new classic.
1 - 10 of about 840 for broccoli vegetable
preheat oven to 350°F. Cook broccoli for 4 minutes ... frozen asparagus spears, French cut green beans, green peas or mixed vegetables in place of broccoli.
Bring the frozen mixed vegetables and finely chopped broccoli to a boil. ... Salt and pepper to taste. This soup has better flavor when eaten the next day.
Melt butter and ... crackers, mix and put vegetable cheese mixture in casserole dish and top with crackers. Put in 350 degree oven and heat until bubbly.
Layer all ingredients in baking pan. Cover with foil and bake for 1 hour at 350 degrees. Uncover and bake 10-15 minutes more. Serve over rice, ...
Saute onion and ... Add zucchini or broccoli and saute for ... 15-20 minutes. Serve garnished with parsley, or over scoop of rice. May be served hot or cold!
In skillet over ... remaining butter, cook broccoli, carrots and ... to low; simmer 5 minutes or until chicken is fork-tender. Garnish with lemon slices.
Bring frozen broccoli to boil using ... crackers (crushed). Sprinkle mixture on top of Velveeta cheese. Bake at 350 degrees for 20 minutes before serving.
Mix corn and broccoli together. Add egg and butter. Put in 9 x 13 inch baking dish. Top with croutons and sliced bacon. Bake 325 to 350 degrees for 1 hour.
Mix broccoli, onion, pepper ... and pour over vegetable in pie plate. ... golden brown or inserted knife comes out clean. Let stand 5 minutes before cutting.
Cook 4 slices ... stock, 3 cups broccoli flowerets and stalks, ... coarsely chopped spinach and 2 tablespoons, Parmesan cheese. Cook 5 more minutes. Serves 6.
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