|Hoppin' John's Low Country Cooking|
|by John Martin Taylor|
A resurrection of Lowcountry cuisine features more than two hundred recipes and reveals the secrets of the most delicious grits, the last word on ...
71 - 80 of 1,850 for using artichokes
In a large bowl stir together oil, vinegar, lemon juice, salt, sugar and pepper until well blended. Remove about 6 outer leaves from lettuce and set ...
Cook artichokes according to package. ... with cold mushrooms lightly. Put on lettuce lined salad plates (or large bowl) garnish with pimento. 8 servings.
Simmer artichokes in lightly salted ... butter. Repeat with phyllo and filling. Forming 2 more rolls. (Strudel can be prepared 1 day ahead and refrigerated.)
Cook rice according ... the green onions, using most of the ... mayonnaise and the curry powder to the marinade liquid. Pour this mixture over the other and stir.
Preheat oven to ... chopped beans and artichokes to the whole ... Serving size: 1/4 recipe, 259 calories, 72 grams fat, 0 cholesterol, 80.2 milligrams sodium.
Clean and tear lettuce. Mix dressing and add quartered artichoke hearts; marinate for several hours. Before serving, mix all ingredients.
Place greens in large salad bowl. Drain artichokes, reserving marinade; ... Cover and shake well. Pour over salad. Toss before serving. Makes 8 servings.
Saute garlic in olive oil. Add beans. Add more olive oil if needed. Add bread crumbs and Parmesan cheese. Drain artichoke hearts (save liquid). Cut ...
Drain and dice artichokes. Heat butter, ... Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Yield: 6 servings.
Drain artichoke hearts, cut into quarters. Wash mushrooms, cut into thick slices. In a large bowl, toss cut artichoke hearts and mushrooms with bread ...
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