|Chez Panisse Desserts|
|by Rh Value Publishing|
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant...
1 - 10 of 460 for hot vegetable
Italian bread sticks, raw vegetables, including: celery, ... and mixture is hot but not boiling. ... warmer, and dunk bread sticks or pieces or raw vegetables.
Cook broccoli and ... done. Drain all vegetables. Pour 1 small bottle of Italian salad dressing over vegetables and let set about 20 minutes. Serve hot.
Parboil the vegetables. Blend cheese, ... add melted butter. Sprinkle over vegetables. Bake at 350 degrees for 30 to 45 minutes. Can be eaten hot or cold.
Slice carrots into ... kettle, cover with hot water, salt to taste; place vegetable steamer wide open ... sauce or hot white sauce over vegetables. Serve.
Cook celery, carrots and peas. Drain and save juice. Cook green beans and save juice. Mix and heat cream of mushroom soup (undiluted) and Velveeta ...
Melt butter in ... lightly toasted. Arrange hot vegetables on crisp lettuce. ... seasoned salt. Heat dressing and serve with the salad. Yield: 6 servings.
Cook carrots slightly, ... to drop frozen vegetables into so they ... vegetables. Bake at 350 degrees for 50 minutes. 8 to 10 servings. Heat until cheese melts.
Cook the vegetables as directed on ... ingredients except the onion rings. Bake 40 minutes at 350 degrees. Put the onion rings on the top when ready to serve.
Preheat oven to 350 degrees. Blend and beat soup, cream cheese, mayonnaise, sherry, and Tabasco until smooth. Put in casserole. Top with Parmesan, ...
Cook vegetables. Combine soup, ... cracker crumbs. Bake 350 degrees 40 minutes, uncovered. Can be made a day ahead of time, but do not refreeze. Serves 8.
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