Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
Remove vegetables to a serving bowl with a slotted spoon.
Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
Pour broth over vegetables before serving.
VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
Saute celery and onion in butter or olive oil until tender.
Place grouper in a glass cooking dish and add the sauteed vegetables& stewed tomatoes.
Pour this mixture over the grouper and bake at 350 degree for 1/2 hour.
Shake some grated parmesan over the baked fish.
Serve hot.
rust. Add the sausage (or sauteed vegetables), then the tomato mixture.
Heat the olive oil in a 10\" skillet over medium-low heat.
Add the garlic and cook for 1 minute.
Add the vegetables, salt and pepper and saute with the olive oil and garlic until the vegetables turn bright in color and become tender, about 3 to 6 minutes.
Remove from the skillet and serve.
Heat oil in large skillet on medium heat.
Add vegetables. Cook and stir until tender.
Add salad dressing mix; toss to coat well.
Stir in vinegar until well mixed.
Serve warm.
Makes 4 to 6 servings.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
an and add the sliced vegetables. Brown them and add them
rust evenly with cheeses. Arrange sauteed vegetables over cheese and top with
ext day or continue with recipe.
Pull meat into strings
repare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2
ith tempura vegetables with dipping sauce recipe below.
Vegetables.
You can
-4 minutes until the vegetables begin to soften and the
In saucepan, combine celery, bell pepper and onions.
Cook until tender and season lightly, if desired.
In a large mixing bowl, combine crumbled cornbread and crumbled loaf bread.
Add sauteed vegetables, boiled eggs and seasonings; toss well.
You may also add Pepperidge herb dressing for taste.
Now, add turkey broth and mix until desired consistency is reached.
You may stuff turkey and arrange turkey around or just bake in pan until done. Use a 350\u00b0 oven.
saute until tender.
Stir sauteed vegetables and next 6 ingredients into
Cook sausage in large skillet until browned; remove with slotted spoon& drain.
Saute onion& celery in remaining sausage drippings until tender.
Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
Moisten with chicken broth.
Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.
Melt margarine in skillet.
Coat each fillet with melted margarine and place in baking dish.
Place fish fillets in preheated 350\u00b0 oven and bake 15 to 20 minutes.
Meanwhile, gently saute dill weed, peppers, tomatoes and onion until tender.
After fish is baked, top with sauteed vegetables.
Add bread crumbs to skillet and brown slightly.
Sprinkle over top of fish and vegetables.
Serve immediately with rice and vegetables.
Saute vegetables (I used red & green bell
Preheat oven to 350\u00b0F. Heat 1 tbsp oil in a pan and sear steaks for 3-4 mins, turning. Season then transfer to a baking tray. Bake for 10 mins. Remove from oven, wrap in foil and let rest for 5 mins.
Meanwhile, add remaining oil to pan and saute vegetables for 4-5 mins. Add rosemary and bay leaves and cook for 2 mins. Season. Slice steak and serve with vegetables.
Heat 2 tbsp oil in a large saucepan over high heat. Cook vegetables, stirring, for 5 mins. Add 1 cup water and simmer, covered, for 10 mins, until just tender. Remove lid and cook for another 5 mins, until liquid evaporates and thickens slightly.
Meanwhile, heat remaining oil in a saucepan over medium heat. Toast cumin for 1 min, until fragrant. Add 1 cup water. Season. Add couscous then set aside, covered, for 5 mins. Fluff with a fork and season.
To serve, arrange vegetables over couscous. Drizzle with pan juices. Season.