|Dutch Oven Cooking, 4th Edition|
|by John G. Ragsdale|
This perennial bestseller has been reissued in a new format to appeal to the next generation of campers and outdoor enthusiasts.
Results 1 - 10 of 47 for dutch vegetable
Result Page: 1
Steam vegetables until tender. Prepare ... constantly until thickened. Remove from heat. Stir in cheeses until smooth. Pour over vegetables. Toss gently.
1. Wash beans, ... minutes or until vegetables are tender but ... Soup is even better when made a day ahead. It can be pureed if you like. Makes 4 servings.
Soak lima beans ... pepper. Cook until vegetables are tender, stove ... with milk and stir into soup. Cook 15 minutes longer and serve hot. Serves 8 to 10.
Combine yeast, sugar, 1 tsp. salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. ...
In a greased ... a bowl combine vegetables, seasonings and ... Sprinkle cheese over top. Bake at 350 degrees for 45-50 minutes until cheese is melted. Serves 6.
Delicious served with ... pressure cooker. Prepare vegetables. Place all ... vegetables and mash. Add butter and whip until fluffy. Garnish with parsley.
Place all vegetables in a pan ... fluffy. Garnish with parsley. If you have a pressure cooker, cook 3 minutes at 15 pounds of pressure. Cool cooker at once.
Combine all vegetables and set aside. ... boiling. Cool and pour over vegetables. Refrigerate for 1 day before serving. Can be kept in refrigerator for 2 weeks.
Put rack and 1 cup water in pressure cooker (potatoes, carrots, apple). Cook 3 minutes at 15 pounds pressure. Cool cooker at once. Drain and mash. ...
This puffy pancake ... for stir fried vegetables. In 450 ... 1 to 2 minutes or until cheese melts. Cut into wedges. Serve immediately. Makes 6 servings.
Result Page: 1
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