|Recipes from a French Herb Garden|
|by Geraldene Holt|
Over 120 French country recipes by Geraldene Holt who here gives practical advice on French cooking and how best to cultivate and use culinary herbs.
Results 61 - 70 of 83 for herbed carrots
Cook broccoli in package on paper towel at high power for 2 minutes (microwave) or until spears will separate. Set aside. Put next 7 ingredients in a ...
Cook 3 cups ... mix butter and herb dressing crumbs. Then ... crumbs to put on top. Bake at 350 degrees for 30-45 minutes until brown on top. Serves 6-8.
Cook squash and onion, uncovered in boiling salted water 5 minutes. Drain well. Combine all ingredients except dressing mix and butter. Melt butter ...
Saute onion in butter. Add carrots, cheese, soup ... melted butter. Sprinkle stuffing over carrots. Bake 20 to 25 minutes at 350 degrees. Serves 6 to 8.
Saute chopped onion ... set aside. Peel carrots and slice into ... cheese. Repeat layers, ending with cheese. Bake uncovered in 350 degree oven, 20 minutes.
Stir carrots, cheeses and Fines Herbs. Cover and ... 103 calories, 5 grams protein, 10 grams carbohydrates, 5 grams fat, 15 mg cholesterol, 245 mg sodium.
Cook squash and ... soup, sour cream, carrots. Fold in ... top. Sprinkle remaining stuffing around edge. Bake uncovered at 350 degrees for 30 to 35 minutes.
In saucepan boil ... sour cream and carrots. Toss stuffing ... top. Sprinkle rest of stuffing on top. Bake at 350 degrees 25 to 35 minutes. 4 to 6 servings.
Preheat oven to ... zucchini and shredded carrots until tender but ... vegetables. Bake in oven for 25 to 30 minutes until bubbly and stuffing is browned.
Cook carrots. Brown onion ... stick butter and toss with 3 cups Pepperidge Farm herb filling, layer with carrot mixture. Bake at 350 degrees for 45 minutes.
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