FROZEN MIXED VEGETABLES RECIPE - PHILLY JAY COOKING
Delicious, flavorful, mixed vegetables. The perfect vegetable side dish.
Provided by PhillyboyJay
Total Time 12 minutes
Prep Time 2 minutes
Cook Time -458401 hours 36 minutes38S
Yield 4
Number Of Ingredients 1
Steps:
- 1. Place a skillet over high heat and add in the broth.2. After 2 minutes or once the broth comes to a boil, reduce the heat to medium-high heat(7).3. Add in the mixed vegetables, butter, seasonings, and bouillon cubes, then stir well.4. Cook the mixed vegetables for 8 to 10 minutes and stir periodically.
Nutrition Facts : ServingSize 4
MIXED GREEN SALAD RECIPE - FOOD NETWORK
Provided by Food Network
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
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MIXED GREEN SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 10 minutes
Cuisine european
Reviews 4.8
Total Time 10 minutes
Cuisine european
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
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I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa
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From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
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See details
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I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa
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Reviews 4
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From tasteofhome.com
Reviews 4
Total Time 07 hours 10 minutes
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- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
See details
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From jamieoliver.com
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- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
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Also I added fresh garlic. I used red, yellow, orange pepper, fresh broccoli, yellow squash, zucchini, and red potatoes. I put the potatoes in the oven 20 minutes prior to the other vegetables. Then I mixed in the other vegetables and cooked it about 20-25 minutes more. It came out great. Thanks for the recipe.
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