|Vegetarian Cookbook (DK Living)|
|by Paul Gayler|
Representing outstanding value for money, this stylish paperback series has been created for anyone with a busy lifestyle.
Results 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 ...
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 ...
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.)
Drain and dice artichokes. Heat butter, ... Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Yield: 6 servings.
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.
Place greens in large salad bowl. Drain artichokes, reserving marinade; ... Cover and shake well. Pour over salad. Toss before serving. Makes 8 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 ...
Clean and tear lettuce. Mix dressing and add quartered artichoke hearts; marinate for several hours. Before serving, mix all ingredients.
Mix artichoke and crabmeat and chill. Whip cream and combine with mayonnaise, ketchup, Worcestershire sauce and salt and pepper. Chill when ready to ...
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