|The Good Enough to Eat Breakfast Cookbook|
|by William Perley|
Fond recollections of bacon sizzling and the smell of coffee emanating from the kitchen on a cold winter morning emotionally evoke breakfasts the ...
Results 1 - 10 of 8,740 for vegetable only
Finely grate the carrots (a food processor may be used). In a mixing bowl, combine the carrots with the oil and sugar. Add slightly beaten egg, nuts, ...
Wash and dry vegetables. Any combination ... the oil and become dry during the cooking (or use olive oil spray). Can be served hot or room temperature.
In saucepan, place water, butter, the vegetables and onion. Cover ... beef. Heat. Serve over corn bread squares, split, or corn sticks. Makes 4 servings.
The following is ... helps cleanup). Put vegetable chucks on pan, ... 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium Copyright © 2006 Felicia Drury Kliment.
Combine ingredients for ... sizzling hot. Add vegetables; stir fry ... cornstarch has cooked. Add garlic during final minute (do not allow it to brown).
A nice salad ... eggplant slices, turning only once until the ... in season. Just a squeeze of fresh lemon can brighten the flavor of this or any salad.
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course. ...
Snap the tough ... to flavor a vegetable stock. Steam asparagus ... almonds. Serves 6 to 8. This Hollandaise sauce is also good for making Eggs Benedict.
Fry 1/2 lb. mushrooms, 1 chopped onion, 4 cloves minced garlic, 1 zucchini and 1 cup squash in olive oil. Mix 1/2 cup of mozzarella with 2 cups ...
Arrange a mound ... around the complete outer rim of the platter. When your recipe calls for a different vegetable, it can be added to this basic platter.
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