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10 servings
suggest servings
| 8 | ounces | salad dressing, creamy ranch | |
| 4 | cups | broccoli florets | florets |
| 1 | each | broccoli stems | |
| 3 | cups | cauliflower florets | 3-4 cups |
| 4 | each | cherry tomatoes | quartered (4 to 5) |
| 1 | medium | carrot | sliced |
Cover the bottom of a 13x9x2 inch glass dish with dressing.
Arrange broccoli in a tree shape, using the stem as the trunk.
Place cauliflower around tree.
Add tomatoes and carrot slices as ornaments.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 237mg | 10% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 29% | Vitamin C | 34% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Helpful hints on how to handle Phyllo or Filo dough when making those delicate recipes....
The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!
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