Books, Movies, Food, Wine, and Whatever Message Board

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Books, Movies, Food, Wine, and Whatever

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next

From: epicure	11/9/2006 5:32:10 PM
	Read Replies (1) of 51718

Cream of Asparagus Curry bake (an E oringal :-) Slice (thinly) 2 large zucchini and 2 large yellow squash chop 6-8 large shallots, or one onion one can cream of asparagus soup a mixture of coriander, turmeric, ginger, cumin and pepper to taste (I use about 1 tbs of Coriander, tumeric, and cumin, and about a tsp of pepper, and about a 1/2 tsp ginger) Can add shredded chicken and julienned carrots milk Mix squash, onions, chicken and carrots, and put in large casserole dish. In separate bowl mix soup and spices and about 1 soup can full of milk. Stir thoroughly. Pour mixture over veggies in casserole dish, and cook at 335 until veggies are tender (about 45 minutes - one hour). Reheats marvelously! You can add just about any veggies to this that you like.

Report TOU Violation

Share This Post

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next