|The Compleat Cook|
|by Nathaniel Brook|
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry.
Results 1 - 10 of 313 for julienne vegetables
Place 1/2 pound ... Arrange 1 cup vegetables around fish. Top ... from heat source 25 minutes or until fish flakes easily with a fork. Makes 2 servings.
Trim broccoli stems ... and potatoes into julienne and steam separately ... foamy and toss vegetables in butter to ... through. Sprinkle with parsley. Serves 6.
Sprinkle Cajun seasoning ... necessary). Take all vegetables, cut into ... strips and serve over a portion of the vegetable salsa. Serve salsa cold. Serves 4.
White or yellow ... parsnips cut into julienne strips are delicious ... bowl combine lemon juice, parsley, green onion tops, olive oil and garlic; mix well.
Melt butter and saute onion. Add remaining vegetables. Toss vegetables ... and bake in 400 degree oven for about 25 minutes. Sprinkle with reserved chives.
In large skillet ... heat and transfer vegetables to plate using ... vegetables and serve immediately. Yield; 4 servings. Pernod is an aromatic French liquor.
Place all marinade ingredients in shallow glass baking dish; blend well. 1 sm. zucchini, cut into 12 (2 1/2 inch) thin strips 1 sm. red bell pepper, ...
In saucepan, bring ... to boiling. Cover; simmer for 15 to 20 minutes, or until vegetables are tender. Top with seasoned croutons, if desired. Serves 8.
Preparation: 1. To prepare the Asian barbecue sauce, heat 2 cups of the red wine, all of the rice wine vinegar and the brown sugar in a saucepan. ...
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and ...
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