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Yorkie Recipe

Ingredients

3 large Yellow Squash - zucchini, peeled, seeded and cut into 1/2 inch slices

3 large Zucchini, sliced in half

1 medium zucchini, sliced into 1/2 inch squares

1 medium onion, halved and seeded

2 1/2 pounds butter or margarine

3 tablespoons lemon zest

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 1/2 tablespoons chopped fresh parsley

2 medium carrots, split

1 medium head cabbage, medium soft

3 quarts fresh broccoli, cut into 1/2 inch slices

3 tablespoons low dried red wine

2 tablespoons white wine

2 tablespoons honey

1 green onion, thinly cut

1 tablespoon harissa

3/4 cup ketchup

Directions

Grind carrots, zucchini, onion and bell pepper; sprinkle with remaining lemon zest and salt and pepper. Heat a large skillet in 1 second and cook 4 minutes on each side or till lightly browned.

Stir carrots, zucchini, onion and bell pepper; taste. Add salt, pepper and ketchup. Cook on medium heat for 2 minutes. Stirring constantly, cook or let cool by stirring occasionally.

Turned cabbage into 2 1/2 inch rounds. Place in bottom of large glass bowl. Cover top with spaghetti sauce and butter or margarine. Place 1 inch longer side up in bowl; slowly spoon over vegetable mixture in bowl; arrange remaining 4 inch noodles over vegant. Top with carrots and celery; serve warm.