|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 221 for buttered vegetable
Preheat oven to ... chips, try using butter rum extract or ... 370°F degrees for 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Place potatoes in ... and steam 5 minutes. Add corn; cover and steam 1 minute. Transfer vegetables to a bowl; toss with olive butter. Yields: 6 servings.
In a large vegetable steamer set over ... saucepan melt the butter over moderate heat, ... vegetables warm, covered, in a 200 degree F. oven. Serves 18.
Spray oven baking ... broiling. Prepare all vegetables. Stir fry ... Stir fry in butter. Add salt, ... garnish with Kale and salad tomatoes. Serves 2 people.
Prepare the vegetables. Place cauliflower, ... heavy skillet, melt butter. Add garlic ... used in vegetable toasties, or rolled in hot chapatis. Serves 4.
Steam cauliflower, carrots, and broccoli separately. Saute zucchini in non-stick pan with shallots and butter. Add steamed veggies and serve.
In a large vegetable steamer set over ... saucepan melt the butter over moderate heat, ... the vegetables warm, covered, in a 200 degree oven. Serves 18.
Place potatoes in ... 1 minute. Transfer vegetables to a bowl; toss with Olive Butter. Yield 6 ... zucchini and mushrooms. Combine ingredients. Yield 3/4 cup.
Cook vegetables as you desire. Drain. Melt butter. Add parsley, ... gently until Chex are coated with butter. Quickly pour over vegetables. Serve immediately.
Serve over spinach, ... turnips, onions, cabbage, or cauliflower. Choose a spice of your choice and mix well with 1 pound of butter and serve on vegetables.
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