|Welsh Heritage Food and Cooking|
|by Annette Yates|
Capture the tastes and traditions with over 75 easy-to-follow recipes and 250 stunning photographs, including step-by-step instructions.
Results 1 - 10 of 70 for cabbage carrots broccoli cauliflower
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Brown turkey with onions and garlic. Add the rest of the ingredients. Simmer 15 minutes. Let stand 15 minutes.
Put ingredients in large pot. When water starts to boil, add chopped vegetables. Put lid on and cook medium heat until vegetables are done. For ...
You may do a few choices and repeat the layers or extend your choice and make a huge amount. After all layers are complete accordingly, add whatever ...
Combine broth, cornstarch, soy sauce and sugar for sauce. Set aside. Heat in skillet or wok 6 tablespoons oil. Add onion and celery, fry until ...
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.
Cut the onion, carrots and celery into ... minutes). Chop the cabbage, squash, zucchini, broccoli and cauliflower into bite-sized pieces ... 6 (2 cup) servings.
Steam first 10 vegetables for 1/2 hour, with 1 tablespoon apricot oil. Add next 3 vegetables and 2 tablespoons butter and steam for 5 or more ...
Cut up the following vegetables and add to tomato juice and water: Use any leftover vegetables in your refrigerator at the time. Rinse off and add to ...
In 4 quart ... Add potatoes, onion, carrot and noodles. Add ... and simmer until vegetables are tender, 20 to 25 minutes. Add the 2 cups cooked vegetables.
1/2 inch slice ginger, grated 2 tbsp. oil 1 c. broth (fresh or bouillon) 2 tbsp. soy sauce 2 tbsp. wine (optional) 1 tbsp. oyster sauce 1 tsp. five ...
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