The right choice of root vegetable determines the quality of the finished dish. For salads, it is recommended to choose medium—sized carrots - they are juicier, cook faster and cook more evenly.
Place carrots and water in a 1 1/2-quart round casserole; cover with lid or plastic wrap. Stirring midway through cooking, microwave on high 7 to 8 minutes, or until crisp tender. Drain well. Add ...
Microwave 4 minutes, stirring every 30 seconds until thickened. Pour over potatoes and microwave for 20 minutes. Putt says he got the following recipe from an Amish and Mennonite cookbook, converting ...
It’s a colorful soup combining diced tomatoes, carrots, celery, fresh spinach, white beans and generous chunks of chicken, flavored with fresh thyme, garlic, wine and a touch of clove. Best of all?
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