In a 5-quart Dutch oven over medium-high heat in 2 tablespoons hot salad oil, cook zucchini, onions, garlic and 1/4 teaspoon salt until tender-crisp.
Discard garlic; remove mixture to bowl.
In 2 more tablespoons hot salad oil, stir broccoli and cauliflower; add water and 1/4 teaspoon salt.
Cover; cook until tender-crisp, stirring occasionally.
Return zucchini mixture to Dutch oven; add remaining ingredients.
Cover; cook 5 minutes or until hot. Makes 6 main dish servings.
14-inch oval gratin dish, arrange the shrimp in a
callops or prawns!
THE MAIN DISH:
Rub salmon with sugar
Preheat the oven to 425\u00b0F.
Boil, steam or microwave cauliflower until tender; drain. Place in a medium shallow baking dish.
Meanwhile, melt butter in a medium saucepan on medium heat. Add flour and stir until mixture bubbles and thickens. Gradually stir in milk until smooth. Continue stirring until mixture boils and thickens. Remove from heat; stir in cheeses.
Pour sauce over cauliflower in dish; sprinkle with breadcrumbs. Bake about 15 mins or until lightly browned.
Separate cauliflower into flowerets (small pieces).
Cook till barely tender about 5 minute.
Drain very well.
Treat an 8\" x8\" baking dish with cooking spray.
Spread a layer of cauliflower in dish nestle about half the ham in all the nooks & crannies.
Sprinkle lightly with salt & pepper, and 1/2 the parmesan cheese.
Repeat layer.
Mix egg, sour cream, onion & tomato paste.
Pour over the top.
Mix melted butter with crumbs and spread over the top.
Bake at 350F for 20 -30 min until golden.
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
/375*F.
break cauliflower into florets and soak in
Prepare tortellini according to pkg directions. Combine vegetable stock, garlic, artichoke hearts, mushrooms, pepper and parsley in a medium heavy saucepan.
Bring to a boil, reduce to simmer and cook about 5 minutes. Remove from heat and stir in remaining ingredients.
Toss with the cooked pasta.
Stir in a few copped sun-dried tomatoes if desired. Serve hot as a main dish or side dish.
Serve cold as a main dish or light salad.
x 2-inch baking dish:
8 buttered pastry sheets
After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Saute vegetables in half of the oil and remove them from the frying pan. Saute onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.
In a large skillet, cook ground beef until light brown; drain, leaving in skillet.
Sprinkle beef with salt and pepper.
On top of ground beef, layer half each of the cheese, celery, olives and noodles.
Repeat.
Blend tomatoes, sauce mix from main dish mix and chili powder.
Stir in water.
Pour tomato mixture on noodles in skillet.
Heat to boiling.
Reduce heat, cover and simmer until noodles are tender, about 10 minutes.
Serves 6.
Cook the onions in the oil until tender.
Add the tomatoes, garlic and spice mix; simmer about 5-8 minutes to blend the flavors.
Wait till the last minute to first wash, then dry and cut the okra (about 1/4 inch) to help prevent bleeding.
Add the okra and peppers to the pot, cover and simmer until the okra is tender.
For a main dish, add smoked sausage, or cubed, cooked chicken or pork and serve over rice.
This is also excellent with black beans mixed in!
Cook and stir ground beef in skillet until light brown. Drain.
Sprinkle beef with salt and pepper. Layer half each of cheese, celery, olives and half of the noodles from main dish package on beef.
Repeat.
Chop onion and green pepper and saute in hot olive oil.
Use a large nonstick frying pan or electric skillet.
Add tomatoes, cut up in small pieces.
Saute until tomatoes form a sauce (if planning a main dish, add ground beef here).
Add rice and saute for a few minutes until well coated.
Stir frequently.
emove pan from heat.
Main dish:
Melt butter in Pan
Place cauliflower in a pot with enough water to cover. Bring to a boil and cook 10 minutes, or until tender. Drain and return cauliflower to pot.
Stir butter, black pepper, salt, and garlic into cooked cauliflower.
Mash cauliflower mixture with a potato masher or whisk until a smooth consistency similar to mashed potatoes.
Bring water to a boil in a large saucepan; add cauliflower, lemon slices, and garlic. Cover saucepan and steam cauliflower until tender, 5 to 10 minutes. Drain water; remove and discard lemon slices and garlic. Transfer cauliflower to a serving bowl.
Melt butter in the same saucepan over medium-low heat; add salt and lemon juice and cook until butter sauce is smooth, 1 to 2 minutes. Pour butter sauce over cauliflower and top with egg.
Place the cauliflower into a large pot and
Cook cauliflower 10 minutes.
Combine soup, mayonnaise, sour cream, curry powder and cheese.
Place cauliflower in dish.
Pour other ingredients over it.
Dot with butter and bread crumbs. Bake at 350\u00b0 for 30 minutes.
All vegetables must be fresh, frozen will not work.
Steam or blanche vegetables and put in a casserole dish.