Cook beets.Slip off skins and julienne.Julienne carrots or parsnips. Cook to desired tenderness.Melt butter and add to it a little orange juice. ...
Preheat oven to 400\u00b0.Melt 1/2 oz. butter in a frying pan and gently fry the mushrooms for 2-3 minutes until just softened. Remove from the heat and season.Set aside to cool.Melt half the remain ...
Combine all ingredients in a large skillet and bring to a boil.Reduce heat, cover and cook 10 to 12 minutes until the vegetables are crisp-tender and all liquid is evaporated.Serves 6. ...
Wash and clean veggies.Peel carrot, zucchini and squash. Julienne all veggies (cut lengthwise into 1/4 x 1/4 x 7-inch long strips).In a large frying pan, cover bottom with olive oil (I only use virg ...
You will need 4 microwave paper towels. ...
Pare carrots and zucchini and cut into lengthwise slices, approximately 1/4-inch thick.In hot oil in medium skillet, saute, stirring two minutes.Add 2 teaspoons of water.Cook, covered, over high hea ...
For dressing, blend vinegar with oil, mustard and garlic. Cover dressing.Chill. ...
Saute carrots and celery in onion butter in large skillet over medium heat three minutes.Stir in zucchini;cook covered over low heat until veggies are crisp tender, about 3 minutes longer. ...
In a 10-inch skillet, combine soup, milk and dried thyme. Over medium heat, heat to boiling.Add chicken and carrots. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally. ...
Prepare peas as directed on package.Meanwhile, in medium saucepan, bring carrots and water to a boil.Reduce heat.Cover and simmer for 8 to 11 minutes or until carrots are crisp-tender; drain.Stir in ...