|The New England Berry Book|
|by Bob Krumm|
The New England Berry Book combines the information of a field guide and the fun of a cookbook.
Results 1 - 10 of 45 for saute asparagus
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In large non-stick ... skillet combine tomatoes, asparagus, and garlic. Saute, stirring occasionally ... Serve with additional Parmesan cheese. Serves 4.
Trim tough ends from asparagus and break into ... covered fry pan lightly coated with olive oil. Cover and saute slowly on medium low heat until tender.
In large skillet, ... golden. Add the asparagus; and boil ... pasta. Let each guest add a squeeze of lemon, salt and pepper to taste, and plenty of Parmesan!
Saute onions, vegetables and ... from heat. Sprinkle with shredded cheese (Mozzarella, Romano, Monterey jack, etc.). Cover and let melt. Serve over pasta.
Whip together butter, ... set aside. Blanche asparagus and drain well. ... pan. Add scallops, saute until they turn ... and serve immediately. Serves 8.
Steam the vegetables by placing them in a medium sized saucepan with 2 cups of water. Place over medium heat, and cook for about 7 minutes, until ...
Heat 3 inches ... paper towels. Parboil asparagus for 2 minutes. ... Melt butter in saute pan and lightly ... tomato sauce. Sprinkle with Parmesan cheese.
In a large skillet, cook asparagus in boiling water ... Add shrimp and saute until pink. Remove ... asparagus. Garnish with fresh dill and lemon slices.
Slice chicken in ... Stir in chicken, saute stirring several times ... woody ends from asparagus, wash in ... constantly, until mixture thickens. Serve with rice.
Melt butter and saute onions until transparent. ... burn! Slowly add asparagus liquid and blend. ... until bubbly and heated through. Makes 6 to 10 servings.
Result Page: 1
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