 | Category: Vegetables
Rate/s: 0
Procedure:
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
Combine first seven ingredients; beat 3 minutes at medium speed with electric mixer. Pour into a greased 1 1/2 quart casserole. Spread crushed onions evenly over top. Bake, uncovered, at 300� F. for 30 to 35 minutes. read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomato read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over
moderately high heat and add the olive oil. When the oil is fragrant,
add the chicken meat pieces and saute, turning frequently for 5 or
minutes until lightly browned on read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are te read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve imm read more...
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| Category: Vegetables
Rate/s: 0
Procedure:
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apple read more...
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 | Category: Vegetables
Rate/s: 0
Procedure:
# Heat 1/2 can of vegetable broth to boil in small saucepan; stir in barley and let stand 15-30 minutes.
# Spray large saucepan with cooking spray; heat over medium heat until hot.
# Saute onions, leek, and garlic until tender, about 5 minutes. Add read more...
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