|100 Great Curries|
|by Keith Floyd|
The follow-up to 100 Great Risottos presents delicious and quick-to-prepare curry recipes from around the world.
1 - 10 of 100 for sauted vegetables
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In 8-inch skillet, cook spinach in a small amount of boiling water just till wilted. Remove to serving plate. In same skillet combine the 3 tbsp. ...
Cook pasta - ... and pasta. Saute vegetables until crisp tender. Stir in tomatoes, cook until thoroughly heated and slightly thickened. Toss with pasta.
In oil or ... mushrooms in a medium saute pan until vegetables are tender. Stir in all spices and sesame seeds. Mix well. Serve with soy sauce over rice.
1. Saute the ... heat or until vegetables are tender-crisp. Good ... Top: You can substitute 1 package (10 ounce) frozen peas for the broccoli, if you wish.
In skillet over medium heat in 1 tablespoons hot butter. Cook chicken 10 minutes or until browned on both sides. Remove chicken keep warm. In same ...
1. In skillet over medium heat, in 1 tablespoon hot butter, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. 2. In ...
In a large skillet melt butter; saute vegetables over medium heat ... When ready to serve, stir in 1/2 can onions. Garnish with remaining onions. Serves 6.
In large skillet ... be sprinkled over vegetables before serving. Serve ... TIP: Corn or shredded cabbage may be substituted for 1 of the vegetables above.
In skillet over medium heat, in 1 tablespoon hot butter, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same ...
Place 2 1/2 cups of cut raw vegetables: Cook rice ... saute until tender. Add group 3. Stir as you saute. Serve immediately over rice or bulghar. Serves 6.
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