|The Whole Chile Pepper Book|
|by Nancy Gerlach|
The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-s...
1 - 10 of 36 for saute carrots
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Position rack in ... teaspoon salt. Add carrots and cook until ... and carrots and saute until heated through. ... salt and pepper. Serve hot. Serves 4.
Saute carrot in butter, then add zucchini and saute. Add Italian dressing and sesame seeds and heat through. 2 servings.
Steam carrots cut into sticks ... soft. Melt butter; saute vegetables lightly to ... with lemon juice and very lightly with basil. Will serve 4-6 people.
In a medium saucepan cook carrot strips until tender (in small amount of water). Add zucchini, butter and Italian Dressing. Cook until tender. Serves 4 to 6.
Cook carrots in large pot ... Add lemon juice, peel and sugar. Toss well. Season with salt, pepper, and sugar to taste. Serve immediately. Serves 6 people.
In small saucepan, cook carrot in boiling water ... dressing, sesame seed and bottled hot pepper sauce. Heat through, gently tossing vegetables to coat.
Alternate cooked carrots and cheese. Pour butter and onions on top. Stir gently; cover with bread crumbs. Bake 40 minutes at 325 degrees, uncovered.
Stir fry crushed garlic in olive oil. Add carrots and stir fry ... or 2 that are very young and tender. I often add a baby yellow crookneck squash also.
When cool, add ... Add mixture to carrots and mushrooms. Season ... at 400 degrees for 1 hour and 15 minutes in Bain Marie. Recipe should make 2 Terrines.
Boil carrots until cooked, about ... 1/4 cup butter. Saute pepper and onion ... a casserole dish. Bake at 325 degrees for at least 45 minutes. Serves 6.
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