|Tassajara Bread Book|
|by Edward Espe Brown|
The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as...
Results 1 - 10 of 12 for springtime peas
Result Page: 1
Shell peas. Cover bottom ... Sprinkle on sugar and seasonings; add butter. Cover tightly and cook over low heat 10 to 15 minutes or until peas are done.
Heat broth and Sherry in small saucepan over moderate heat. At serving time, pour broth over julienne cut vegetables in a soup bowl. Makes 2 ...
Combine all ingredients and let set at least 8 hours. Any crunchy vegetable can be used. Equal can be substituted for sugar (2 packages instead of ...
In small bowl, combine all ingredients except lettuce and cherry tomatoes. Toss lightly. Serve on lettuce. Garnish with cherry tomatoes. Serves 2.
For dressings, combine ... vigorously. Add chick peas to dressing. Chill ... tomatoes and onion. Serve in individual salad bowls, arrange egg quarters on top.
Rinse peas in hot water ... sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss carefully. Chill. Sprinkle paprika on top.
Drain pineapple, reserving 2 tablespoons for dressing. Wash asparagus and cut into bite size pieces. Combine all salad ingredients. Dressing: Combine ...
1. For vegetables and sauce: Cook peas in a medium ... up to 2 hours ahead. Cover and keep at room temperature. Serves 4 as main course or 6 as appetizer.
In large saucepan ... 2 minutes. Add pea pods, carrots, asparagus ... Eye appealing, light and flavorful. Especially good when asparagus are at their peak.
Pour water into 3 quart microwave casserole. Cover tightly and microwave to boiling on full power 6 1/2 to 7 1/2 minutes. Stir in remaining ...
Result Page: 1
top of page