|Diabetic Cooking from Around the World|
|by Vilma Liacouras Chantiles|
Presenting international recipes and special dietary suggestions, a cookbook for diabetics, people on sugar-restricted diets, or individuals who a...
Results 1 - 10 of 230 for vegetable marinade
Mix together all vegetables. Mix together all marinade ingredients. Pour over ... Refrigerate overnight. Stir several times. Drain. Keeps and freezes well.
Cut vegetables into bite size ... hours. Turn about 3 times. This takes quite a large bowl (about 5 quart). Any leftover marinade makes a nice salad dressing.
Chop vegetables to bite size. Mix and pour over vegetables. Stir at least 3 times. Refrigerate 24 hours.
Chill for at least 3 hours. Stir occasionally. Use celery leaves and cherry tomatoes for garnish.
Cut in strips or chunks: Pour over washed and drained vegetables. Cover loosely and refrigerate. Toss mixture three times in 24 hours.
Combine various kinds of veggies in large bowl: Raw cauliflower Raw broccoli Green pepper rings Diced celery Raw, thin carrots Diced zucchini ...
Rinse vegetables and cut into ... and pour on top of veggies. Cover and let stand overnight. Mix again before serving. Lasts 1 to 2 weeks in refrigerator.
To make marinade, combine broth, ... dressing mix. Arrange vegetables in shallow dish; ... slotted spoon, arrange vegetables on platter. Makes about 7 cups.
This Thai marinade provides an accent ... a saucepan, simmer vegetables with the marinade ... to marinate for 1 hour. Reheat or serve at room temperature.
Mix together last 7 ingredients and pour over vegetables. Chill at least 4 hours or overnight.
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