|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
Tip: Try carrots broccoli zucchini for more results.
Results 1 - 10 of 18 for steamed carrots broccoli zucchini
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Heat oven to ... medium heat. Add carrots, garlic; cook 2 minutes. Add zucchini and broccoli; cook an ... servings. Good made one day and baked the next.
Melt butter and mix with stuffing mix. Put half in a casserole dish and press down. Mix together soup and sour cream. Alternate layers of vegetables ...
Let ingredients cool, mix yogurt, mustard and garlic. Mix together. If using lox, use much less than other seafood.
Cook the pasta ... pasta cooks, prepare steamed vegetables. Add to ... boil. Cover and steam 1 minute and ... Salt and pepper to taste. Serve immediately.
Preheat oven to ... large bowl combine zucchini, carrots, broccoli, oatmeal, bread ... spray bake 30 to 35 minutes. Let stand 15 minutes before slicing.
Preheat oven to 375 degrees. In small skillet, heat olive oil and saute onion until translucent, about 5 minutes. In large bowl combine next 7 ...
Combine steamed and blanched vegetables; ... Add vegetable sauce mixture over liquid and toss gently once or twice and serve at once. 4 generous servings.
Steam vegetables until just ... salt and pepper. Slowly whisk in oil until blended. Stir scallions into sauce. Toss sauce into steamed vegetables. Serves 4.
Steam first 10 vegetables ... steam for 5 or more minutes. Pour over brown rice and top with Monterey Jack cheese. Place in oven until cheese is melted.
Steam carrots or cook in ... marinate in refrigerator several hours or overnight. Drain vegetables. Serve in lettuce lined bowl, if desired. Keep refrigerated.
Result Page: 1
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