1 - 10 of 171 for ratatouille

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Heat oven to 450F. In a large bowl, stir together tomatoes, zucchini, squash, fennel, onion, garlic, 1/2 teaspoon thyme, 1/8 teaspoon salt, pepper ...

In saucepan over medium heat, cook eggplant with a pinch of salt and pepper in 1 tablespoon oil for 5 minutes. Remove from pan. In same pan over ...

Boil potatoes in ... egg ring. Spoon ratatouille over mashed potatoes ... the plate. Place a rosemary sprig in the middle of the lamb circle. Serves four.

Arrange layers of vegetables in Dutch oven, sprinkling each layer with garlic, salt and pepper and a thin covering of oil. Cover and simmer over low ...

In large, heavy saucepan, heat oil. Saute onions and garlic until soft, about 5 minutes. Stir in remaining ingredients. Reduce heat to low; cover and ...

Preheat to 300 degrees. In heavy casserole, make solid layer of eggplant slices and sprinkle generously with garlic salt. Add separate layers of ...

Brown beef in frying pan. Remove and discard grease. Saute onion and garlic in butter and oil in same pan until onion is translucent. Add eggplant, ...

Saute eggplant, zucchini, onion and pepper in oil and garlic in large skillet until tender, about 10 minutes. Add tomatoes, parsley and basil; stir ...

This is a great low-cal dish if you're on a diet. Cook all the above ingredients in a large non-stick pot for about 20 minutes. For a special side ...

Add oil to ... warm pita bread crosswise in half. Place a lettuce leaf in each half, stuff with sliced cold beef and ratatouille mixture. Yield: 4 servings.

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