APPLEBEE'S VEGETABLE MEDLEY
Provided by juliebaker
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Thoroughly clean and sanitize sink. Rinse and wash all vegetables under cold water. Clean and sanitize cutting board and knife. Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into 1/4 inch bias half moons. Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers. Cut each half in half, then slice lengthwise. Slice both ends of red onion off. Remove the peel and core of the onion. Slice lengthwise for a 1/4 inch julienne cut. Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 1/4 inch sticks. Heat butter or margarine in a saute pan over medium heat (do not scorch). Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list - denser vegetables take longer to heat) and cook until hot, yet crisp. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and serve.
Nutrition Facts :
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
APPLEBEE'S VEGETABLE MEDLEY RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 14
Steps:
- Thoroughly clean and sanitize sink. Rinse and wash all vegetables under cold water. Clean and sanitize cutting board and knife. Cut the ends off of the zucchini and squash, then cut down the center lengthwise. Using chef knife, cut into 1/4-inch bias half-moons. Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers. Cut each half in half, then slice lengthwise. Slice both ends of red onion off. Remove the peel and core of the onion. Slice lengthwise for a 1/4-inch julienne cut. Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4-inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4-inch by 1/4-inch sticks. Heat butter or margarine in a sauté pan over medium heat (do not scorch). Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list -- denser vegetables take longer to heat) and cook until hot, yet crisp. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and serve. This recipe yields ?? servings.
APPLEBEE'S VEGETABLE MEDLEY RECIPE - (5/5)
Provided by juddin55
Number Of Ingredients 7
Steps:
- Applebee's Vegetable Medley Side Serves: 4-6 2 Pounds Assorted Frozen Vegetables Thaw and set aside. Olive Oil Heat the oil in a wok. Add vegetables and begin to stir fry. 1 Teaspoon Salt 1/2 Teaspoon Granulated Garlic 2 Teaspoons Dried Parsley Add to vegetables and cook until crisp tender. 1 Teaspoon Worcestershire Sauce 1 Teaspoon Soy Sauce Add and toss with vegetables until heated through. Serve.
APPLEBEE'S VEGETABLE MEDLEY
A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and wash all vegetables under cold water.
- Cut the ends off of the zucchini and squash, then down the center lengthwise.
- Using knife, cut into 1/4 inch bias half moons.
- Slice red pepper in half and remove the stem, core and remove seeds.
- Cut each half in half, then slice lengthwise into 1/4" julienne strips.
- Slice both ends of red onion off, remove peel and core.
- Slice lengthwise for a 1/4 inch julienne cut.
- Peel carrots.
- Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
- Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
- Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
- Add salt, sugar and garlic.
- Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
- When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
- Mix thoroughly and serve.
Nutrition Facts : Calories 130, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 785.2, Carbohydrate 11.3, Fiber 2.9, Sugar 6.8, Protein 2.4
VEGETABLE MEDLEY
Steps:
- Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
- In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.
SIMPLE VEGETABLE MEDLEY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
- Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
- In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
- Recipe provided by Low Cholesterol Olive Oil Cookbook
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