Basic Pasta Recipe: Start with the flour - measure
auce. Spread half of the roasted vegetable mixture over polenta.
In
or 10 mins.
Heat vegetable oil in a large skillet
if you wish.
Toss vegetable mixture to lightly glaze the
he same size. Toss the vegetable chunks and garlic cloves in
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
acon fat, add 1 TBS vegetable oil, saute onions, celery and
You may continue with the recipe or put the vegetables in
ook throughout the week, freeze vegetable, herb and fruit scraps in
nd add 10 of the roasted garlic cloves. Pour the hot
fluff with fork.
Add roasted vegetables (also chicken or fish
ntil required.
To make roasted vegetable sandwiches, spread base of second
ream together. Season. Pour over vegetable mixture then bake for 20
hours or overnight.
ROASTED BERRIES: Preheat the oven to
In large stockpot melt over medium heat the butter and olive oil, add and saut about 20 minutes the potatoes, zucchini, corn, cabbage, onion and peppers.
Add the following and simmer 30 minutes - 1 hour depending on desired tenderness: Add the tomatoes, tomato sauce vegetable broth green peas, red beans, green beans and water.
Then flavor with the bouillon cubes, garlic, red pepper, black pepper and Lawry's salt.
Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes.
Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking.
Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
ROASTED GARLIC:
Preheat the oven
ebabs with cilantro. Serve with roasted vegetable salad.