live oil till soft, add green vegetables and cook till veges are
ushrooms, if using. Simmer gently for about 15 minutes, turning the
Cook vermicelli as directed on package.
Drain.
While vermicelli is cooking, cook vegetables in butter in 10-inch skillet over medium heat about 7 minutes, stirring frequently until crisp-tender.
Toss with lemon peel.
Remove vegetables and keep warm.
Cook pasta as directed on package.
Drain.
Cook vegetables in butter in a large skillet or wok, stir-frying until tender-crisp, about 7 minutes. Toss with lemon zest.
Remove from pan and keep warm.
Heat milk and cream cheese until smooth and creamy. Stir in Parmesan cheese, salt and pepper. Toss with pasta.
Serve vegetables over pasta with lemon wedges and coarsely ground pepper.
il, season well and griddle for 3 minutes on each side
until browned.
Add firm vegetables as they take the longest
arlic for about 5 minutes or until softened.
Add the green
he biscuit mix. Let stand for about 10 minutes.
Dip
For the soup, heat 2 tbsp
Heat oil in a frying pan over medium heat. Sweat onion and garlic for 4-5 mins, or until onion is tender. Add chicken and cook, stirring, for 3-5 mins, or until browned. Add mushrooms and cook for 3 mins. Add tomato paste and paprika then wine and stock. Bring to a boil, reduce heat and simmer for 5-10 mins.
Just before serving, stir in sour cream and parsley. Serve with rice and green vegetables.
Preheat oven to 400\u00b0F.
Place garlic on a baking tray and roast for 30 mins, or until soft. Squeeze garlic from cloves into a bowl and discard skins. Mash with a fork then add butter, chestnuts, parsley and lemon zest. Set aside.
Place broccoli, Brussels sprouts and zucchini in a large steamer basket set over a saucepan of boiling water. Steam for 8-10 mins, until almost tender. Add green beans and peas. Steam for another 2-3 mins, until almost tender. Transfer to a large bowl. Add chestnut butter and toss to coat.
an and sear the beef for 10 mins, turning as necessary
o a boil and cook for 2 mins. Drain. When cool
n airtight container for 6 months.
To prepare vegetables, pour olive
Whisk dressing ingredients together and set aside.
If using frozen green beans and/or broccoli, follow microwave directions on packaging.
Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes.
Stir the green beans and add the fresh broccoli.
Cover and microwave together on HIGH for 2 minutes.
Drain green beans and broccoli.
Mix in dressing while vegetables are still warm.
Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
For the vegetables, cook potatoes in boiling salted water for 20 mins, drain and
omato mixture. Serve with steamed green vegetables.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Heat oil in saucepan.
Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.