|Thai and South-East Asian Food & Cooking|
|by Sallie Morris|
This book takes readers ona journey through Thailand and South-east Asia, discovering the region's culture and food, illustrated by over 1400 beau...
41 - 50 of 649 for spinach carrots
Lay one steak, ... securely. Wash the spinach under running water, ... and arrange the carrots across the grain ... liquid before serving. Serves 8 to 10.
Cook beans in water. Saute onions, celery, parsley and garlic in butter. Combine all the rest of ingredients. Simmer until tender.
In a 10 ... hot oil. Add carrots, onion and ... Add zucchini and spinach. Cook until ... cooked macaroni, tomatoes and beans. Heat through. Serves 16-20.
Simmer the above ingredients 45 minutes. Simmer 15 minutes more. Add: 1/2 cup cheddar cheese right before serving.
In bowl combine first 10 ingredients, use to stuff chicken breasts by putting between skin and chicken meat. Place skin side up in shallow baking ...
Place noodles in water and boil until al dente. Over these boiling noodles, steam the vegetables in steamer racks. Steam vegetables about 20 minutes ...
Heat oven to ... Combine Ricotta cheese, carrots, spinach, egg whites, ... longer until cheese is melted. Let stand about 5 minutes before serving. Serves 8.
Layer pan with ... with zucchini and carrots and grated cheese. ... sauce and cover. Repeat layers, (noodles on top). Bake at 350 degrees for 45 minutes.
1. Roast chicken ... Add ginger, shitake, spinach. Cook 3 ... Add one teaspoon of mixture on each skin. Fold up into purse. Refrigerate. Deep fry or steam.
Heat oil in ... green pepper and carrot to saucepan. Cover ... fat from surface. Taste and adjust seasoning. Add shredded spinach. Makes 8 to 10 servings.
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