|The Greens Cookbook|
|by Edward Espe Brown|
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking.
1 - 10 of 293 for green appetizers
Cut peeled eggs ... shrimp and minced green onions. Fill whites ... paprika and chopped fresh parsley before serving, if desired. Yields 12 deviled eggs.
Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 cup of ...
Preheat oven to 350°F. Combine milk and cream cheese. Stir in beef, onion, and remaining ingredients; mix well. Add sour cream, spoon into 8-inch pie ...
Slice one Italian ... chopped scallions and green peppers on top ... slices pyramid style on serving dish. Repeat with the second loaf of Italian bread.
Place chilies evenly ... pieces and serve as appetizers. Can be cut in large squares and served with a green salad and bread for brunch. Serves 8 to 10.
Make syrup of sugar, vinegar, dill, salt, mustard, garlic. Cut and clean seeds out of chilies, and cut into strips. Pour hot syrup over chilies. ...
Mix all ingredients together; place in flat casserole dish or baking pan. Bake at 350 degrees for 35-40 minutes. Cut into squares and serve.
Combine the above ingredients and chill well. Serve with corn chips.
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill. Combine cream cheese and milk; frost ball with mixture. Chill ...
Preheat oven to ... to make 32 appetizers. Therefore, arrange ... sliced olives with green pepper and parsley ... 1-2 minutes or until cheese is melted.
top of page