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- Path: decwrl!recipes
- From: stern@tilt (Hal Stern)
- Newsgroups: mod.recipes
- Subject: RECIPE: Steamed cauliflower with cheese
- Message-ID: <2608@decwrl.DEC.COM>
- Date: 27 Apr 86 03:16:24 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: Princeton University, Computer Science Department
- Lines: 43
- Approved: reid@glacier.ARPA
-
-
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- .RH MOD.RECIPES-SOURCE CAULIFLOWER-1 V "2 Mar 85" 1986
- .RZ "CAULIFLOWER AND CHEESE" "Steamed cauliflower with mushrooms and parmesan"
- .IH "Serves 4\-6"
- .IG "1" "cauliflower,"
- cut into bite-sized pieces
- .IG "2" "medium onions,"
- chopped
- .IG "1 lb" "fresh mushrooms" "500 g"
- .IG "2 Tbsp" "butter" "30 g"
- .IG "\(12 cup" "bread crumbs" "60 g"
- .IG "\(34 cup" "parmesan cheese," "250 g"
- grated
- .PH
- .SK 1
- Cut cauliflower into bite-sized pieces, place in a steamer,
- and steam to desired tenderness, about 10\-15 minutes.
- .SK 2
- In a frypan, saut\z\(aae onions and mushrooms in butter until brown (about 5
- minutes). Remove from heat, and stir in the parmesan and bread crumbs. Mix
- well.
- .SK 3
- Put the steamed cauliflower in a baking dish, and toss with the mixture in
- the frypan. Bake for 4\-5 minutes at
- .TE 350 175
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 30 minutes.
- .I Precision:
- no need to measure.
- .WR
- Hal Stern
- Princeton University, Computer Science Department
- princeton!tilt!stern
-