o Vegetable Dishes

1._________________________________________________________

Butternut Squash (Roasted)

Posted by: Ann_T (My Page) on Sun, Jan 12, 03 at 22:43

Butternut Squash (Roasted) ========================== Adapted from: Sugar in the Raw

Butternut Squash

2 Tablespoons olive oil 1 Tablespoon fresh rosemary 1 tablespoon brown sugar salt pepper . Cut the butternut squash into 1 inch cubes.

Coat the squash with the olive oil. Mix together the sugar, rosemary, salt and pepper and toss with the squash.

Place in a shallow roasting pan and roast in a 375°F oven until the squash is tender.

Watch carefully so that the squash doesn't burn.

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table

2.__________________________________________________________

Cauliflower And Potatoes In A Spicy Curry Sauce

Posted by: Ann_T (My Page) on Sun, Jan 12, 03 at 22:43 =============================================== 1 small head of cauliflower, 3 russett potatoes, 1/2 cup oil, 1 small onion chopped, 1 clove of garlic minced, 1 teaspoon cumin seeds, 1 teaspoon cumin powder, 2 tablespoons ground coriander, 1/4 to 1 teaspoon red pepper flakes, 1 teaspoon turmeric, 1 to 2 teaspoons grated ginger, 1 cup finely chopped tomatoes (fresh or canned), 2 to 3 cups of chicken broth, Fresh chopped coriander (Same as cilantro) . Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute until golden, add garlic and cumin seeds. Cook for a minute or two. Do not burn. Add the rest of the spices. Stir and add the potatoes and the cauliflower. Toss with the spices and cook for a few minutes and then add the grated ginger, tomatoes and chicken broth. Cover and simmer until the vegetables are tender. Turn off heat and add chopped coriander (cilantro leaves)

3._________________________________________________________ glazed steamed asparagus

Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42

glazed steamed asparagus serves 6

24 stalks of fresh asaparagus, 4 tbs butter, 1 tsp sugar, snap off thick ends of asparagus. place in a large fry pan, that has boiling water in it. cook till crisp-tender, 3 - 5 minutes, do not overcook, drain. melt butter over asparagus sprinkle sugar and shake until each spear is gilded with butter and sugar

Entered by Patty_WV

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