|Art & Rosie's Home-Tested Recipes|
|by Arthur Wiederhold|
During his extensive travels, the author has eaten in the some of the best restaurants and has enjoyed the company of some of the world's greatest...
Results 1 - 10 of 23 for vegetable strudel
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1. Heat oil ... minutes. 2. Drain vegetables, reserving liquid. ... leaves in oven the filling. Sprinkle top with Parmesan. Bake 25 minutes. 4-6 servings.
About 1 1/2 ... and cheese into vegetable mixture. 5. Preheat ... on top of strudel. Bake 25-30 ... minutes. Slice to serve. Makes 6 main dish servings.
Wash vegetables and dice into ... constantly until thick and bubbly. Remove from heat when bubbles and add cheese, stirring until melted. Makes 2 1/2 cups.
Mix the sifted ... and wash the vegetables of your choice: ... pan. Brush the pastry with beaten egg and put in a hot oven for 40 minutes. Serve piping hot.
In a large ... heat. When the vegetables are brightly colored ... excess dough hug the side edges of your pan. This will make a crispy border. Serves 6.
Melt 4 ounces ... end of filo and roll up. Seal edges with butter. Make 2 more. Bake 30-35 minutes at 350 degrees. Freezes well. Makes 3 strudel loaves.
In a large ... heat. When the vegetables are brightly-colored and ... 5-10 minutes before gently cutting it with a serrated knife, into delicious squares.
About 1 1/4 ... and cheese into vegetable mixture. 5. Preheat ... on top of strudel. Bake 25 ... serving: 320 calories; 14 grams fat; 17 milligrams cholesterol.
Combine broccoli, cauliflower, ... well. Add steamed vegetables, onion mixture ... seal. Carefully transfer strudel to prepared baking ... Accompany with Hollandaise sauce.
In large skillet, ... with crumbs. Spread vegetable mixture on half ... Sprinkle with paprika. Make 12 slashes on top. Bake at 375 degrees, 25 to 30 minutes.
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