|Practical Cook Book|
|by Dr John H. Tilden|
1926. Including Suggestions Regarding Proper Food Combinations with Illustrative Menus.
Results 1 - 10 of 52 for cooked vegetable
Result Page: 1
Salt and pepper ... or slow cooker. Cook on low for ... (Add as many vegetables as you want.) Best to remove and slice just before serving. Serves 4 to 6.
Slice carrots into ... to taste; place vegetable steamer wide open ... cauliflower. Pour either hot cheese sauce or hot white sauce over vegetables. Serve.
Mix all ingredients ... use. Note: Delicious on baked potatoes, cooked carrots, broccoli, cauliflower, asparagus, and other favorites. Makes 4 servings.
Combine chicken broth mix, onion, celery, parsley and carrots in saucepan. Bring to boil, reduce heat, simmer 30 minutes. Yield: 2 servings.
In a very ... pepper and frozen vegetables. Add extra ... make desired consistency. Cook over a low ... sure to leave an inch of air space for expansion.
Combine ingredients in ... in aluminum foil. Cook on grill or over campfire until vegetables are tender. May be cooked on grill simultaneously ... cookwware and high temperatures.
Arrange vegetables in layers on ... bowl. Garnish with French fried potatoes and wedges of hard cooked eggs. Serve with favorite dressing. Serves 4 to 6.
Steam carrots or other vegetable. Make a sauce of remaining ingredients. Mix well. Add carrots or other vegetable and toss to coat.
Terrific summer dish. ... cauliflower (and other vegetables of your choice) ... oregano, basil, dill, mint, chives, tarragon, rosemary and shake to mix.
For most vegetables fresh or frozen ... with a dash garlic powder and dill weed. Also rosemary or other herbs are delicious. You'll never miss the salt!
Result Page: 1
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