|From a Monastery Kitchen|
|by Victor D'Avila-Latourrette|
When first published over twenty years ago, FROM A MONASTERY KITCHEN became an instant classic of monastic cookery, admired over the centuries for...
Results 1 - 10 of 746 for sauces for vegetables
Wash and cut ... a preheated 350°F for about 40 minutes. ... to the olive oil and give it a fruity flavor. Vegetables can be roasted on the grill, too.
Snap the tough ... over low heat for about 5 minutes. ... blanched almonds. Serves 6 to 8. This Hollandaise sauce is also good for making Eggs Benedict.
Begin by sautéing ... the key ingredient for an outstanding sauce. ... wine will be fine along this dish, but I would prefer an Italian Bardolino -Venezuela
Put your noodles ... minutes). Chop all vegetables up and sauté ... Add the noodles and the Szechuan mix. Stir constantly until all is covered in the mix.
Arrange tofu and mixed vegetables in a 1 ... Cover and steam for 10-15 minutes or ... are crisp-tender. Check water level during cooking time. Serves 2-3.
Shell and devein ... reserved shrimp and cook until thickened. Stir in butter or chicken fat and pour over all the braised vegetables except the mushrooms.
Mix tomato sauce, peanut butter and cheese. Stir over low heat until cheese is melted and mixture is hot. Serve over vegetables. Makes 1 1/2 cups.
Choose either a ... and simmer until vegetables are soft, about ... at 375 degrees for 20-25 minutes for ... and 30-40 minutes for whole fish. Serves 6-8.
Combine first 6 ... at 350 degrees for 15 to 20 ... casserole and pour sauce over. Bake an additional 20 minutes. Yield: 4 servings. This recipe freezes well.
Saute onion in ... cheese. HINT: Steam vegetables briefly, crisp tender, ... Cauliflowerettes: 5-10 minutes. Cook on rack with small amount of boiling water.
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