|Mole! (Cook West)|
|by Gwyneth Doland|
This spicy sauce is sure to tempt your taste buds!This new addition to the Cook West Series highlights the exotic flavor of mole.
1 - 10 of 248 for leftover carrots
In a saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes ...
Put beans and ... sweet potato or carrots, onion, and ... until dumplings cooked through. May also be served over boiled noodles instead of with dumplings.
In a 3-1/2 ... combine lentils, celery, carrots, and onion. ... Cover, cook for another 10 minutes. Stir in spinach. A very hearty, healthy, tasty soup.
Now you have no more leftover potatoes and carrots from your roast. (The hash can go walking.) Something different is always a pleasure.
Using large bowl combine all of the meat and vegetables which have been finely chopped as well as the finely chopped fresh onion. Mix all together, ...
Put 1 tablespoon oil in hot wok or frying pan and scramble eggs. Put aside. Put 1 to 2 tablespoons oil in wok and fry rice until rice is soft, 10 ...
Sauté vegetables with oregano in olive oil. Add this mixture to boiling water along with lemon juice. Then add the chicken bouillon. Reduce to low ...
Spray counter lightly ... let rest. Press leftover stuffing into a ... crust. Place peas, carrots, corn and ... foil and bake an additional 15 minutes.
Put beans and ... sweet potato or carrots, onion, garlic, ... with dumplings. You can make this same soup using dried split peas instead of pinto beans.
Chop all ingredients ... oil. Add broccoli, carrots, potatoes, tomato ... and cook until potatoes and carrots are tender. Garnish with cheese and serve.
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