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butternut squash, peeled, seeded and cut into ⁄ - to -in. cubes oz. button mushrooms, sliced c. carrots, thinly sliced t. cornstarch t. low-sodium tamari cloves garlic, minced t. fresh ginger, grated t. unseasoned rice vinegar t. crushed red pepper c. kale, chopped ( -in.) corn tortillas directions combine
the squash and ⁄ c. water in a -in. nonstick skillet. bring to a simmer over medium-high heat. reduce the heat to medium-low and simmer, covered, for – min. stir in the mushrooms and carrots. simmer, covered, for min. more. combine the cornstarch, tamari, garlic, ginger, rice vinegar and crushed red...
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