A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / Number of Servings: 2 |
|
|
|
|
Directions: 2 x Carrots, shredded
1 sm Onion, sliced thin
2 tb Water
2 ts Margarine
Combine the zucchini, yellow squash, carrots, onion and water in a
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered,
until all the moisture has evaporated. Serve immediately.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Colourful vegetable couscous To prepare dried chickpeas, sort through them, discarding any pebbles
or other foreign material; rinse thoroughly. Put them in a saucepan
with 2 cups of water and bring to a boil. Boil for 2 minutes; cover
and let stand for 1 hour. Drain thorou
Swiss vegetable medley Combine vegetables, soups, 1/2 cup cheese, sour cream, pepper and one can French fried onions rings.
Pour into 13 x 9 baking dish.
Bake covered at 350 ° for one hour or until vegetables are tender.
Top with remaining cheese and onions, return to oven and
Noodle cheese and vegetable casserole 1. Gradually add noodles and salt to rapidly boiling water so that water
continues to boil.~ 2. Cook, uncovered, stirring occasionally, until
tender; drain in colander.~ 3. While noodles are cooking, combine yogurt
and cottage cheese.~ 4. In a 2-q
Bazaar vegetable soup Place water in stock pot. Add split peas, pearl barley and lima
beans. Cook until peas are mush. Add carrots, onion, celery tops,
chicken soup base, butter or margarine, dill weed, sugar, pasta, salt
and pepper. Cook slowly until vegetables ar
Chicken & vegetable noodle soup 1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.
2. Break the noodle cake into pieces and add to the pan together with
seasoning packet. Simmer for a further 2 mins, add teriyaki m
Vegetable fried rice In a small bowl, dissolve stir-fry seasoning packet in water; set aside.
Place frozen vegetables in microwave-safe bowl, cover loosely with plastic wrap and microwave on HIGH for 6 minutes.
Heat oil in a large skillet over medium-high heat. In a small bow
Winter vegetable soup with black barley 6 SERVINGS LACTO
If you haven't yet stocked your cupboard with black barley, you can make
this soup with wheat berries. But I encourage you to mail-order black
barley for its gorgeous color, chewy texture and nutty taste. As the soup
co
Corn and vegetable medley Heat 2 tablespoons olive oil and saute 1 chopped onion, 2 chopped
garlic cloves and 1 diced red pepper for 2 minutes. Add 1 medium
diced zucchini, 4 ounce can drained chopped chile peppers, 1 1/2 cups
fresh corn kernels, 2 cups canned crushed tom
Vegetable cottage cheese salad Completely dissolve gelatin in boiling water. Add cold water and
vinegar. Measure 1 cup gelatin mixture; divide evenly among 3 individual
plastic containers (for brown bagging) or serving dishes. Chill until set
but not firm. Add remainin
Briami mystras (multi-vegetable & herb casserole) *Soak okra in vinegar to remove slime, then rinse well. Eggplant
may be salted and rinsed before slicing if desired.
In a large bowl, place all the vegetables, reserving half the tomatoes.
Season with the parsley, dill, salt, and pepper, and mix
Turkey-vegetable chili Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium
heat about 3 minutes, stirring frequently, until onion is tender. Stir in
remaining ingredients except frozen vegetables and zucchini; break up
tomatoes. Heat to boiling; reduce
Confetti scalloped potatoes In a skillet, melt butter over medium heat. Saute onion until tender. Stir
in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and
1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40
minutes.
Yield:
Vegetable ragout with parmesan and balsamic vinegar Using vegetable peeler, cut Parmesan into thin shavings. Set aside.
Squeeze juice from lemons into large pot; add lemons. Fill pot with water.
Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back
and snap off where they break naturall
Winter vegetable pot pie Bring water for gravy to a boil and cook each vegetable (in the order
listed above) until almost done, set aside. Using this stock as a base for
the gravy, add soy sauce and corn oil and cook over low heat for 5 minutes.
Stirring constantly, sl
Spring vegetable stew WASH THE SLICED LEEKS really well, as they are always sandy. Trim the
artichokes. (See instructions in the recipe "Artichokes and Peas.") Keep
the finished pieces in a bowl covered with water and the juice of one
lemon. Bring a large
Anne's vegetable dip In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving
bowl, cover and chill until serving time. The flavor improves if this is
made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.
Vegetable & herb quiche Cook contents of box according to package directions. Preheat oven to 350
F. In a large bowl, beat the eggs and milk and stir in the remaining
ingredients. When the rice is done, add it to the egg mixture. Stir. Pour
the entire mixture into
Orange sesame chicken and vegetable stir fry For the Bok Choy, use stalks and leaves cut in half lengthwise, then in pieces crosswise, and seperate leaves and stalks.
Toast the sesame seeds in large nonstick skillet over medium heat.
Set aside.
Put chicken and cornstarch in ziptop bag.
Seal; shake t
Cholent (vegetable stew) Soak beans overnight in a lg. bowl. Drain and cull any dried-out beans.
Saute onions and garlic in a few Tbsp water until onions are translucent.
Add barley and beans and cover with water by at least 2". Bring to boil and
cook 30 min over low
Buffalo vegetable platter Deep Fry Vegetables crisp and brown. Combine melted margarine and Durkee
Hot Sauce. Lightly Toss cooked veggies in margarine/hot sauce mixture.
Remove immediately so they don't become soggy. Drain on paper towel. Serve
immediately with bleu c
Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixtu
Vegetable & herb curry Cook contents of box according to package directions. While rice is
cooking, saute vegetables until barely tender (3 to 5 minutes). Stir in
the apples, raisins and water. Cover and steam for a few minutes until the
raisins are softened. Whe
Vegetable juice cocktail Puree all ingredients in a blender. Cover and refrigerate for one
hour, strain, mix in salt & pepper and serve.
From: Terri St.Louis
Zuni vegetable stew Cook and stir onion and garlic in oil in 4-quart Dutch oven over
medium heat until onion is tender. Stir in bell pepper, poblano and
jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash,
broth, salt, pepper and coriander. Heat to boili
7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice.
Chill. Serve on a bed of alfalfa sprouts.
Capetown fruit and vegetable curry Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger
&
curry spices
&
continue to saute, stirring constantly for 3 minutes.
Add the zucchini
&
water
&
stir well so that the spices won't stick to the pot.
Cove
Vegetable gumbo VEGETABLE GUMBO
Categories: Vegetarian
Yield: 6 servings
Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring
Potato vegetable latkes Squeeze shredded vegetables dry. Blend with remaining ingredients.
Fry in minimum amount of oil, 2 tbs per cake. Serve with sour cream
and/or applesauce.
Vegetable minestrone soup Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
Makes about 1 gallon.
Vegetable & herb rice oriental soup Cook contents of box according to package directions. Add the soy sauce,
oil, and lemon juice. Stir and let simmer 5 minutes more. Add the sprouts
and just heat through. More tamari soy sauce may be added to taste.
Source: Arrowhead Mills &q
7 grain vegetable & brown rice loaf Chop the nuts fine, or run through a food grinder. Add the remaining
ingredients and mix well. Place in a baking dish and bake at 350 F.
uncovered for 1 hour or until done. Serve with favorite gravy.
Source: Arrowhead Mills "7 Grain Cer
Winter vegetable stock HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
bring to a boil; th
Vegetable chili BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil in
saucepan on medium-high heat.
REDUCE heat to low; simmer 10 minutes.
SPRINKLE 2 tablespoons cheese in bottom of each serving bowl. Top with
chili and additional 2 tablespoo
Vegetable and herb curry Cook contents of box according to package directions. While rice is
cooking, saute vegetables until barely tender (3 to 5 minutes). Stir in
the apples, raisins and water. Cover and steam for a few minutes until
the raisins are softened. Whe
Garden party vegetable terrine Line the bottom of a 8 x 4 x 2 loaf pan with foil.
Grease bottom and sides with vegetable spray.
Beat cream cheese until smooth.
Add feta, garlic powder and red pepper; beat well.
Add sour cream and eggs. DO NOT OVER BEAT.
Stir in onion, pimiento and oliv
Vegetable frittata In skillet, cook onions and green pepper in butter and 2 tablespoons
olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to
bowl. Cool. Add eggs. Over medium hea
Root vegetable ragout Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon
zest
Have ready a bowl of ice and cold water. Cook onions in boiling water 3
minutes and drain in a colander. Transfer onions to ice water to stop
cooking. When onions are cool en
Vegetable-nut loaf Preheat oven to 350 F (moderate).
Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook
vegetables in fat until onion is tender. Stir in flour, salt, pepper, and
thyme (if used). Stir in milk. Cook and stir over moderate heat until
7-grain vegetable soup Canola Oil before serving, and a handful of chopped parsley. Any other
vegetables of choice may be added or substituted.
Lobster and confetti vegetable salad Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange
juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel.
Season dressing to taste with salt and pepper.
Char bell peppers over gas flamer or in broiler until blackene
Vegetable-bean soup Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.
Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch
Vegetable and herb rice oriental soup Cook contents of box according to package directions. Add the soy sauce,
oil, and lemon juice. Stir and let simmer 5 minutes more. Add the
sprouts and just heat through. More tamari soy sauce may be added to
taste.
Source: Arrowhead Mill
Brown rice and vegetable salad Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liqu
Vegetable-cheese soup Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepa
Simple vegetable ragout with parsley Soak the dried mushrooms in hot water until they are soft, about 20
to 30 minutes.
In a large saucepan, frying pan or wok with a cover, heat the oil and
saute the onions over medium heat until they are transparent but
still maintain their sh
Abc vegetable soup Heat oil in a saucepan over medium heat. Add onion and garlic and cook
until the onion is soft,about 2 minutes. Stir occasionally.Add chicken
broth, tomatoes, pasta, and parsley to the saucepan. Bring the liquid to a
boil, reduce heat, and simmer
Diced vegetable salad Dice all the ingredients finely into 1/2 inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving.
Contributor: Esther Pérez Solsona
Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing.
Herbed vegetable stew In a small cup combine basil, parsley, tarragon, salt, onion and
garlic powders and black pepper; set aside.
In a 3 quart microwaveable casserole combine carrots, green beans
and water. Cover with vented plastic wrap and microwave on high for
Vegetable curry #2 * very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted
peanuts, optional. Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
|
Loading...
|
::
