|From a Monastery Kitchen|
|by Victor D'Avila-Latourrette|
When first published over twenty years ago, FROM A MONASTERY KITCHEN became an instant classic of monastic cookery, admired over the centuries for...
Tip: Try sprouts broccoli carrots for more results.
Results 1 - 10 of 24 for brussels sprouts broccoli carrots
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Mix artichoke hearts (with liquid), salad dressing and parsley. Toss remaining ingredients in large bowl. Pour artichoke hearts and marinade on ...
In small bowl, ... in center of plate with rim. Pour sauce over cauliflower. Surround with sprouts and carrots tossed in butter. Makes 8 to 10 servings.
Place veggies in 1 1/2 quart shallow baking dish. In small bowl or jar, combine remaining ingredients, mix well. Pour over veggies. Cover, ...
Arrange carrots in a vegetable ... Set aside. Wash brussels sprouts thoroughly, and remove ... Yield: 33 servings (about 24 calories per 1/2 cup serving).
Combine stock, carrot and rutabaga in ... 1 cup of the soup to a blender and puree. Return to saucepan and stir to blend. Makes 8 servings. Freezes well.
in medium saucepan cook onion in hot butter until tender, but not brown. Add vegetables and water. Bring to a boil, reduce heat. Cover and simmer 10 ...
In heavy, large size pot bring oxtail to boil turning burner down to simmer with lid on pot and cook until about 2/3 done. (Approximately 1 to 1 1/2 ...
Combine vegetables in large shallow container. Combine marinade ingredients well; pour over vegetables; toss lightly. Cover, chill at least 12 hours; ...
Trim excess fat ... aside. Slice cabbage, carrots, and turnips. ... Separate cauliflower and broccoli into flowerets. Get ... pan squash and brussel sprouts available, leave whole. ... of winter vegetables desired.
Cook all vegetables together in boiling water for 10 minutes. In a large skillet melt 2 tablespoons butter, add bread crumbs, stirring for 5 minutes ...
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