Vegetablecrunch Recipes
VEGETABLE CRUNCH
This is so refreshingly good and so crunchie. A lady in our church brought it to our Homecoming and I just had to have the recipe!
Provided by Bertsy Davenport
Categories < 60 Mins
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and put in 8x8 glass baking dish.
- Top with crushed ritz crackers dotted with 1/2 stick oleo.
- Bake 350 degrees 30-35 mim.
VEGETABLE CRUNCH RECIPE
Vegetable crunch
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/Gas 6. Spray a saucepan with oil and add the onion. Cook until it has softened.
- Add the tomato purée and the remaining vegetables and herbs and cook gently for 10 minutes, until the vegetables are tender. Add the nuts and then season to taste and spoon the mixture into a shallow ovenproof dish.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the rolled oats and cheese.
- Spoon the crumble mixture over the vegetables and then bake for 30 minutes until browned. Serve with green leaf and herb salad.
Nutrition Facts : @context https, Calories 389 Kcal, Fat 26 g
CRUNCHY VEGETABLE SALAD
Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
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EASY VEGGIES CRUNCH | WOMAN SCRIBBLES
From womanscribbles.net
Cuisine American
Category Side Dish
Servings 8
Calories 73 per serving
- Fill a big bowl with about 2 inches of ice cubes. Pour enough water over the ice just to cover. Fill a cooking pot halfway with water and let it come to boil over medium heat. Add the caulilini and cook it for 8 minutes or until tender. Using a slotted spoon, transfer the caulilini to the ice bath.
- Add the snap peas to the boiling water and allow it to cook for 5 minutes, or until tender. Transfer into the ice bath along with the caulilini. Cook the sweet potato fettuccine in the pot for about two minutes, then transfer to the ice bath as well. Drain the veggies well.
- Add the caulilini and sugar snap peas on a shallow baking dish (about 9x13 inched in size). Add olive oil, salt and pepper and toss everything around to distribute. Arrange the sweet potato fettuccine on top.
- Heat olive oil in a small skillet. Cook the minced garlic just until soft, tossing frequently to prevent burning. Add the panko bread crumbs and toss around briefly until heated through. Turn off heat and immediately transfer the mixture to a bowl. (Letting it stay further in the skillet will burn it fast). Sprinkle the garlic bread crumbs and parmesan all over the veggies. Bake at 400 F for 15-20 minutes, or until golden on top.
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Reviews 1
Category Salad
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Total Time 15 mins
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