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June 2018

Aggplant Recipes

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WheatFree FruitNut Muffins

WheatFree FruitNut Muffins Recipe
1 c Rice flour 1 tb Baking powder 1/2 c Oat or corn flour 1/4 c Chopped cashews 1/4 c Honey ...

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Tortellini Vegetable Filling Recipe

Tortellini Vegetable Filling recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tortellini Vegetable Filling recipe  PDF


4 c Assorted vegetables
cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower 2 c Cooked spinach chopped
2 tb Olive oil
2 md Onions roughly diced
6 tb Flour
1 c Milk
1 Egg
1/2 ts Salt or as desired
1/2 ts Ground white pepper
1 ts Fresh rosemary leaves OR
1/2 ts Dried rosemary
DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4 inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mi ture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mi ture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1 cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months.

Tortellini Vegetable Filling recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
772 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Tortellini Vegetable Filling recipe  PDF   Aggplant recipes RSS   New

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