
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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asparagus. Cook as directed on package; drain.
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cooking asparagus.
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mayonnaise, parsley, Linguine with asparagus and goat cheese [Put water for linguine or spaghetti on to boil.]
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vegtable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside.
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** You can use the following soup mixes in this recipe: Onion, Onion-
*** For best Taste use the Imported Soy sauce. Domestic can be used but
**** Country style spareribs can be used, but baby back ribs |
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