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Results 71 - 80 of 176 for ratatouille
Peel and cut eggplant into cubes. Slice onion. Put both into deep microwave dish and drizzle olive oil evenly over all. Cover with wax ...
72. RATATOUILLE
Butter 2 1/2 quart casserole. Cover bottom with cubes of unpeeled summer squash and zucchini. Sprinkle with 1/3 the salt, garlic and oil. ...
Use large electric fry pan, wok, or large skillet. Prepare vegetables first. Wash and scrub. Leave skins on and slice onions into 1/2 moons ...
Heat oil in large pan. Put all vegetables in pan. Stir to coat with oil. Add seasonings to taste. Cover and simmer until vegetables are ...
Dredge eggplant and zucchini in flour. Heat oil in large, heavy pan and briefly saute eggplant and zucchini in batches over medium high ...
76. RATATOUILLE
Cook eggplant and zucchini in rapidly boiling, salted water for about 3 to 5 minutes. Remove and drain well. Arrange in the bottom of a ...
77. RATATOUILLE
Use a large skillet or cut 6 to 8 ample squares of heavy duty aluminum foil, depending on the number of diners. Combine ingredients in ...
Cut chicken into 2x1/4 inch strips. Heat oil in wok or large skillet over medium-high heat 1 minute; add chicken, celery, beans, onion and ...
Cut chicken into 2 x 1/4 inch strips. Heat oil in wok or large skillet over medium-high heat 1 minute; add chicken, celery, beans, onion ...
80. RATATOUILLE
Partly peel the eggplant to resemble stripes. Slice 3/4 inch thick. Saute slices in oil slightly on both sides and set aside. Slice ...
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