Recipe: Assorted Recipes (22) - 02-15-2000 Recipe Swap (updated)
Recipe Collections22 ASSORTED VEGETABLE RECIPES
Recipe Swap - February 15, 2000
RECIPES IN THIS FILE:
Roasted Potato Slices
Roasted Garlic-Parmesan Mashed Potatoes
Restaurant Style Onion Rings
Mint Glazed Carrots
Zucchini Appetizers
French Breaded Asparagus
Apricot-Glazed Carrots
Broccoli Casserole
Saffron Rice
Herb-Roasted Veggies
Eggplant Casserole
Lemon Cream Ravioli
Curried Pea Cakes with Cilantro, Yogurt Sauce
Marinated Brussel-Ie Sprouts
Spinach-Ricotta Pie
Spinach Strudel
Another Spaghetti Squash Salad
Baked Sweet Potatoes with Amaretto
Apricot-Glazed Carrots
Spaghetti Squash Lasagna
Eggplant, Tomato and Feta
Turnip, Carrot and Onion Gratin
ROASTED POTATO SLICES
From: Marie/Me
These are from weight watchers.
4 russet potatoes (peeled if you want) and sliced.
Dip them in canola oil, and put in low pan. Sprinkle with pepper and garlic powder.
Bake in a 400 degree F oven; turn over about 15 minutes and cook on other side. Delicious.
ROASTED GARLIC-PARMESAN MASHED POTATOES
Source: Chef Troy Singley
From: sugar/spiceTX
Makes 8 servings
2 garlic bulbs
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided use
1/4 cup heavy cream
1/4 cup shredded Parmesan cheese
3 tablespoons butter or margarine
1/3 cup chopped fresh parsley
1/2 teaspoon ground black pepper
Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
Bake at 350 degrees F for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes, or press through a ricer; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
RESTAURANT STYLE ONION RINGS
Source: Bon Appetit
From: Sue, MA
These taste like the real thing!!!
2 large onions, thinly sliced
1 cup buttermilk
2 cups flour
1 tablespoon salt
2 teaspoons paprika
1/4 teaspoon ground cayenne pepper
vegetable oil for frying.
Separate onions into rings. Mix with buttermilk in large bowl. Cover with plastic and refrigerate for one hour. Can be prepared 1 day ahead.
WHEN READY TO COOK:
Stir flour, salt, paprika and cayenne pepper in another large bowl.
Drain onions. Add to flour mixture and toss to coat.
Pour oil into heavy large saucepan to depth of 3-inches. Heat to 350 degrees F.
Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoon, transfer onions to paper towels and drain. Transfer onions to platter. Season with salt and serve immediately.
MINT GLAZED CARROTS
From: Sue, MA
16 small carrots, cleaned and quartered
1/4 cup butter
1 Tbsp dried mint flakes (or 1 tsp chopped fresh mint)
1/4 cup light brown sugar
3 tbsp light corn syrup (or honey)
dash of salt
Cook carrots in small amount of boiling salted water over moderate heat until tender (15-20 minutes). Drain.
Melt butter in large skillet and stir in remaining ingredients. Add carrots and cook over moderate heat, stirring frequently until carrots are glazed.
ZUCCHINI APPETIZERS
From: desserts, MA
3 cups coarsely grated zucchini
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
1/2 cup vegetable oil
4 eggs, slightly beaten
2 tbsp snipped parsley
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp garlic powder
Heat oven to 350 degrees F. Oil a 13x9-inch baking pan.
Mix all ingredients together and pour into pan.
Bake until brown, about 25 minutes. Cool slightly. Cut into 2x1-inch pieces. Freezes well.
FRENCH BREADED ASPARAGUS
From: desserts, MA
1 lb fresh asparagus, cooked
1 tbsp cold water
1/2 cup fine dried breadcrumbs
1/4 cup grated parmesan cheese
1 tbsp salt
1 tbsp paprika
1 egg
Oil for frying
Beat egg and mix with the 1 tablespoon cold water; set aside.
Mix crumbs, salt, cheese and paprika together.
Dip asparagus in crumb mixture, then in egg mixture again. Chill 1 hour.
Fry in hot oil until golden brown.
APRICOT-GLAZED CARROTS
From: desserts, MA
Makes 8 servings (1/2 cup each)
5 cups julienne-cut carrots
3/4 cup water
1/4 cup apricot preserves
1/4 tsp salt
In medium saucepan, combine carrots and 3/4 cup water; bring to boil. Reduce heat; cover and simmer until carrots are tender. Drain.
Stir in preserves and salt.
BROCCOLI CASSEROLE
From: Sue, MA - 2000
"This was the very first recipe that I made in my own apartment over 20 years ago, and i still make it!"
18 oz frozen broccoli or 1 head fresh
1 cup uncooked egg noodles
1/3 cup milk
1 (10 1/2 oz) can condensed cream of mushroom soup
1/2 cup grated cheddar cheese
6 oz mushrooms, sliced
2 to 3 tbsp margarine or butter
1/4 cup corn flake crumbs
salt and pepper, to taste
Cook broccoli and noodles for 5 minutes each; drain and combine in a casserole dish.
Mix milk and (undiluted) soup together and add to noodle mixture. Mix together along with mushrooms.
Combine butter and crumbs and sprinkle over top.
Bake at 350 degrees F for 30 minutes or longer if noodles aren't done.
SAFFRON RICE
From: Dal, Vancouver, Canada
1 large carrot, finely diced
1 medium onion, finely diced
1 stalk celery, finely diced
1 tbsp olive oil
1 1/2 cups uncooked rice
3 cups chicken stock
Pinch of saffron (I use saffron threads not powder)
Saute carrot, onion and celery in olive oil until tender.
Add rice and stir to coat in oil. Add saffron and cook a few seconds.
Add stock, bring to a simmer cook for 15 minutes or until rice is done. Remove from heat and let stand for 5 minutes.
This will serve 4 people easy.
HERB-ROASTED VEGGIES
Source: Cooking Light, October 2000
From: Sue, MA
Makes 9 servings (3/4 cup each)
2 1/2 cups sliced zucchini, 1/2-inch thick
1 1/2 cups sliced red pepper, 1-inch squares
1 1/2 cups yellow squash, 1/2-inch thick
1 cup sliced carrot, 1/2-inch thick
2 medium onions, peeled and quartered
1 cup (1/4 lb) green beans, cut 1-inch
3 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees F.
Place the vegetables in a 13x9-inch baking dish.
Combine remaining ingredients; pour over vegetables and toss togther well.
Cover and bake 40 minutes or until tender
EGGPLANT CASSEROLE
From: Carol,IL
1 large eggplant
2 eggs, slightly beaten
1 tablespoon grated onion (or to taste)
1 (10 1/2 ounce) can condensed cream of mushroom soup
Ground black pepper, to taste
Ritz crackers
Shredded cheddar cheese
Peel and cube eggplant. Cook in salted water until tender and drain.
Beat eggs and mix with onions, (undiluted) soup, and pepper. Mix together with cubed eggplant and add crushed Ritz crackers. (I usually use 1 roll of crackers.)
Put in casserole dish. Top with cheddar cheese and several dots of butter. I like cheese, so I usually put a lot on - you can add however much you would like.
Bake at 450 degrees F for about 20 minutes.
LEMON CREAM RAVIOLI
From: Susan,IL
Makes 6 servings
1 pound fresh asparagus
1 tablespoon salt
1 tablespoon vegetable oil
1 (16 ounce) package frozen cheese ravioli
1/4 cup butter or margarine
1 cup heavy cream
1 tablespoon lemon zest
1/2 cup parmesan cheese
6 ounces cooked ham, cut in cubes
1/8 teaspoon ground black pepper
1 large lemon (for garnish)
TO PREPARE THE ASPARAGUS:
Break off or cut tough ends from asparagus stalks; discard ends. Wash thoroughly under cold running water. Remove skin and scales from lower end of stalks. Cut asparagus into 1 1/2 inch pieces.
TO COOK PASTA AND ASPARAGUS:
In a 6-quart sauce pan, bring 4 quarts of water, salt and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes.
Add asparagus to the pan of boiling water. Cook 3 minutes or until asparagus is crisp-tender and pasta is al dente. Drain pasta and asparagus in a large colander that has been placed in the sink.
MEANWHILE, PREPARE THE SAUCE:
In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add parmesan cheese, cooked ham and black pepper. Cook until thoroughly heated.
Transfer pasta and asparagus back to the large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer to a serving dish Garnish with julienne lemon zest and serve immediately.
TO PREPARE THE GARNISH:
Use a vegetable peeler, remove the outside yellow portion of the lemon peel. With a very sharp small knife, cut lemon zest into very thin (1 1/2-inch) long julienne pieces. Place in a small bowl of ice water to curl.
CURRIED PEA CAKES with CILANTRO, YOGURT SAUCE
From: calliope, NY
FOR THE SAUCE:
1/2 cup plain yogurt
2 Tbsp. minced fresh cilantro
1 tsp. lime juice
Ground black pepper
FOR THE FRITTERS:
1/2 cup plus 2 tbsp. club soda
1/2 cup flour
2 tsp. curry powder
1 tsp ground cumin
1/2 tsp. baking powder
1/4 tsp. ground cayenne pepper
1/4 tsp. salt
1/3 cup minced scallion
1 (10 oz.) box frozen peas, thawed*
Peanut oil for frying
Combine the ingredients for the sauce and set aside.
Combine the ingredients for the fritters except scallion, peas and oil. Add the scallions and peas. Make them any size you wish, but they are designed to serve 6 as an appetizer or side dish.
Fry them in the oil at 375 degrees F till they are crisp and golden.
Serve with the sauce.
*You could do this with spinach too, but you might wish to use
2 boxes of frozen, chopped, defrosted and squeezed dry.
MARINATED BRUSSEL-IE SPROUTS
From: calliope, NY
These are the proportions.....make any amount you want...and you WILL want more........Trust me!!!
1-pound brussel sprouts, bottoms barely trimmed, sliced in half,
then steamed till done...don't over cook...and DON'T boil them, as they may loose their leaves, as well as their nutrients and get that nasty-over-cooked-cabbage-thing goin' on!!!
Make a dressing of:
3/4 cup extra virgin olive oil
3/4 cup fresh lemon juice
big dash of cayenne...if you like it
1 tsp. celery salt
plenty of black pepper
1 large clove of garlic, crushed
1/8 tsp ground cloves
1/2 Tbsp. Worcestershire sauce
1/2 Tbsp. balsamic vinegar
*optional...few dashes of Angostura Bitters
After steaming, drain the sprouts well and allow to cool just a bit.
Put them in a shallow dish and pour the dressing over while they are still warm. Stir them a few times before refrigerating them.
Allow them to come to room temp before serving.....or re-warm them.....we like them warm.. and then serve them tossed with toasted, chopped walnuts.....or if you possibly can....CHESTNUTS! They can be served as a side dish....or part of a salad....Yumm-O!
SPINACH-RICOTTA PIE
From: Gina,Fla
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses; mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees F for 30-40 minutes or until set.
Enjoy!!
SPINACH STRUDEL
From: Gina, Fla
6 mushrooms, chopped
1 small onion, chopped
2 cloves garlic, minced
2 Tbsp. butter, melted
2 pkgs. (10 oz. each) frozen spinach, thaw and drain
1 (8 oz.) pkg. cream cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 sheet frozen puff pastry, thawed
1 egg
2 Tbsp. water
Saute mushrooms, onions and garlic in butter until tender. Add drained spinach and cook 2 minutes or until excess moisture is evaporated. Add cream cheese and stir until well blended. Add salt and pepper and nutmeg; set aside.
Cut equally spaced 1/2-inch strips along both long edges of pastry, leaving strips attached at center. Place cooked spinach mix in center. Fold strips over mix forming a Chevron pattern. Combine egg and 2 tablespoons water. Brush egg mixture over pastry.
Bake at 350 degrees F for 20-30 minutes.
ANOTHER SPAGHETTI SQUASH SALAD
Source: Southern Living magazine, December 1999
From: Terrytx
Makes 6 servings
1 (2 pound) spaghetti squash
3 tablespoons white or regular balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
12 cherry tomatoes, halved
1 green bell pepper, chopped
2 green onions, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh cilantro
Pierce squash with a fork. Place in a glass pie plate. Microwave at High for 7 minutes. Turn squash and microwave for 11 minutes or until tender. Cool. Cut in half and discard seeds, and remove spaghetti-like strands with a fork, discarding shells.
Whisk together vinegar and next 3 ingredients in a large bowl; add squash and remaining ingredients, tossing to coat. Chill at least 2 hours.
BAKED SWEET POTATOES WITH AMARETTO
Source: Houston Chronicle-, December 8, 1999
From: Terrytx
Makes 12 servings
5 pounds sweet potatoes, scrubbed*
3/4 cup (1 1/2 sticks) butter, divided use
1/2 cup packed dark brown sugar
1/4 cup orange marmalade
1/2 teaspoon salt
6 tablespoons amaretto liqueur, divided use
24 almond macaroons or 20 gingersnap cookies
Butter a shallow 3-quart baking dish; set aside. Position over rack in center and preheat oven to 450 degrees F.
Lightly oil potatoes and place on oven rack. Bake until soft, about 40 minutes for 8-oz. potatoes to 60 minutes for very large potatoes.
Cool potatoes, then peel and mash well with 1/2 cup butter, sugar, marmalade and salt. Stir in 4 tablespoons liqueur. Spread mixture in prepared baking dish.
Preheat oven to 350 degrees F.
Using a food processor fitted with steel blade, chop cookies coarsely. Add remaining 1/4 cup butter and remaining 2 tablespoons liqueur; pulse to make a coarse crumb mixture. Sprinkle over potatoes.
Bake assembled casserole until steaming hot, about 35 to 40 minutes.
*Canned sweet potatoes can be substituted for fresh.
APRICOT-GLAZED CARROTS
Source: Southern Living magazine, September, 1998
From: Terrytx
Makes 6 servings
2 pounds carrots, sliced
1 1/4 teaspoons salt, divided use
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Fresh Italian parsley (optional, to garnish)
Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15-20 minutes or until tender; drain.
Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind and juice. Add carrots, and toss to coat. Garnish, if desired.
SPAGHETTI SQUASH LASAGNA
From: Terrytx
Makes 6 to 8 servings
1 large spaghetti squash
1/2 lb. ground beef
1/2 tsp. dried whole basil
1/8 tsp. garlic powder
1 (8 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 (12 oz.) carton cream-style cottage cheese
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
Preheat oven to 350 degrees F.
Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides.
Bake at 350 degrees F for 1 hour or until squash is tender. Allow squash to cool; cut squash in half and remove seeds. Using a fork, remove spaghetti-like strands; measure 4 cups of strands and set aside.
Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Add basil, garlic powder, tomatoes and tomato paste; simmer, uncovered, 30 minutes or until thick, stirring occasionally.
Combine cottage cheese, egg, salt, pepper and Parmesan cheese.
Layer half each of the squash, cottage cheese mixture, Mozzarella cheese and meat sauce in a lightly greased 12x8x2-inch baking dish. Repeat layers.
Bake at 375 degrees F for 30 minutes. Let stand 10 minutes before serving.
EGGPLANT, TOMATO AND FETA
Source: Ernie Davidson
From: Terrytx
Makes 6 servings
1 medium eggplant
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Olive oil, for frying
1/4 cup milk
2 large tomatoes
4 ounces feta cheese, divided use
Balsamic vinegar
Salt and pepper, to taste
Preheat oven to 350 degrees F and spray an 11x7-inch baking dish with cooking spray.
Peel and slice eggplant.
Mix flour, salt, pepper and garlic powder in a shallow pan. Pour milk into a shallow bowl.
Heat oil in a skillet.
Dip slices of eggplant in milk then dredge in flour mixture and brown in oil until golden on both sides. Lay in prepared baking dish. Sprinkle with half the feta.
Slice tomatoes thickly and place over eggplant. Sprinkle with salt and pepper, the remaining feta and drizzle lightly with vinegar.
Bake, uncovered for about 30 minutes or until eggplant is tender.
TURNIP, CARROT AND ONION GRATIN
From: calliope, NY
Makes at least 6 servings
6 medium-sized turnips, peeled and grated
1 large onion, chopped fine
6 carrots, grated
1 TBSP. cornstarch
1/4 tsp. dried thyme
1 TBSP. dry parsley
1 good dash ground cloves
1 bay leaf placed in the bottom of the baking dish
Salt and pepper to taste
1/2 cup (or more) plus 2 tablespoons freshly grated Parmesan
1/3 cup heavy cream
2/3 cup milk
In a bowl toss the turnips, carrots and the onion with the cornstarch, the seasonings and 1/2 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the milk and cream evenly over the mixture, sprinkle the mixture with the remaining 2 tablespoon Parmesan, top with lightly buttered bread crumbs.
Bake the gratin in the middle of a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden.
Recipe Swap - February 15, 2000
RECIPES IN THIS FILE:
Roasted Potato Slices
Roasted Garlic-Parmesan Mashed Potatoes
Restaurant Style Onion Rings
Mint Glazed Carrots
Zucchini Appetizers
French Breaded Asparagus
Apricot-Glazed Carrots
Broccoli Casserole
Saffron Rice
Herb-Roasted Veggies
Eggplant Casserole
Lemon Cream Ravioli
Curried Pea Cakes with Cilantro, Yogurt Sauce
Marinated Brussel-Ie Sprouts
Spinach-Ricotta Pie
Spinach Strudel
Another Spaghetti Squash Salad
Baked Sweet Potatoes with Amaretto
Apricot-Glazed Carrots
Spaghetti Squash Lasagna
Eggplant, Tomato and Feta
Turnip, Carrot and Onion Gratin
ROASTED POTATO SLICES
From: Marie/Me
These are from weight watchers.
4 russet potatoes (peeled if you want) and sliced.
Dip them in canola oil, and put in low pan. Sprinkle with pepper and garlic powder.
Bake in a 400 degree F oven; turn over about 15 minutes and cook on other side. Delicious.
ROASTED GARLIC-PARMESAN MASHED POTATOES
Source: Chef Troy Singley
From: sugar/spiceTX
Makes 8 servings
2 garlic bulbs
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided use
1/4 cup heavy cream
1/4 cup shredded Parmesan cheese
3 tablespoons butter or margarine
1/3 cup chopped fresh parsley
1/2 teaspoon ground black pepper
Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
Bake at 350 degrees F for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes, or press through a ricer; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
RESTAURANT STYLE ONION RINGS
Source: Bon Appetit
From: Sue, MA
These taste like the real thing!!!
2 large onions, thinly sliced
1 cup buttermilk
2 cups flour
1 tablespoon salt
2 teaspoons paprika
1/4 teaspoon ground cayenne pepper
vegetable oil for frying.
Separate onions into rings. Mix with buttermilk in large bowl. Cover with plastic and refrigerate for one hour. Can be prepared 1 day ahead.
WHEN READY TO COOK:
Stir flour, salt, paprika and cayenne pepper in another large bowl.
Drain onions. Add to flour mixture and toss to coat.
Pour oil into heavy large saucepan to depth of 3-inches. Heat to 350 degrees F.
Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoon, transfer onions to paper towels and drain. Transfer onions to platter. Season with salt and serve immediately.
MINT GLAZED CARROTS
From: Sue, MA
16 small carrots, cleaned and quartered
1/4 cup butter
1 Tbsp dried mint flakes (or 1 tsp chopped fresh mint)
1/4 cup light brown sugar
3 tbsp light corn syrup (or honey)
dash of salt
Cook carrots in small amount of boiling salted water over moderate heat until tender (15-20 minutes). Drain.
Melt butter in large skillet and stir in remaining ingredients. Add carrots and cook over moderate heat, stirring frequently until carrots are glazed.
ZUCCHINI APPETIZERS
From: desserts, MA
3 cups coarsely grated zucchini
1 cup Bisquick baking mix
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
1/2 cup vegetable oil
4 eggs, slightly beaten
2 tbsp snipped parsley
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp garlic powder
Heat oven to 350 degrees F. Oil a 13x9-inch baking pan.
Mix all ingredients together and pour into pan.
Bake until brown, about 25 minutes. Cool slightly. Cut into 2x1-inch pieces. Freezes well.
FRENCH BREADED ASPARAGUS
From: desserts, MA
1 lb fresh asparagus, cooked
1 tbsp cold water
1/2 cup fine dried breadcrumbs
1/4 cup grated parmesan cheese
1 tbsp salt
1 tbsp paprika
1 egg
Oil for frying
Beat egg and mix with the 1 tablespoon cold water; set aside.
Mix crumbs, salt, cheese and paprika together.
Dip asparagus in crumb mixture, then in egg mixture again. Chill 1 hour.
Fry in hot oil until golden brown.
APRICOT-GLAZED CARROTS
From: desserts, MA
Makes 8 servings (1/2 cup each)
5 cups julienne-cut carrots
3/4 cup water
1/4 cup apricot preserves
1/4 tsp salt
In medium saucepan, combine carrots and 3/4 cup water; bring to boil. Reduce heat; cover and simmer until carrots are tender. Drain.
Stir in preserves and salt.
BROCCOLI CASSEROLE
From: Sue, MA - 2000
"This was the very first recipe that I made in my own apartment over 20 years ago, and i still make it!"
18 oz frozen broccoli or 1 head fresh
1 cup uncooked egg noodles
1/3 cup milk
1 (10 1/2 oz) can condensed cream of mushroom soup
1/2 cup grated cheddar cheese
6 oz mushrooms, sliced
2 to 3 tbsp margarine or butter
1/4 cup corn flake crumbs
salt and pepper, to taste
Cook broccoli and noodles for 5 minutes each; drain and combine in a casserole dish.
Mix milk and (undiluted) soup together and add to noodle mixture. Mix together along with mushrooms.
Combine butter and crumbs and sprinkle over top.
Bake at 350 degrees F for 30 minutes or longer if noodles aren't done.
SAFFRON RICE
From: Dal, Vancouver, Canada
1 large carrot, finely diced
1 medium onion, finely diced
1 stalk celery, finely diced
1 tbsp olive oil
1 1/2 cups uncooked rice
3 cups chicken stock
Pinch of saffron (I use saffron threads not powder)
Saute carrot, onion and celery in olive oil until tender.
Add rice and stir to coat in oil. Add saffron and cook a few seconds.
Add stock, bring to a simmer cook for 15 minutes or until rice is done. Remove from heat and let stand for 5 minutes.
This will serve 4 people easy.
HERB-ROASTED VEGGIES
Source: Cooking Light, October 2000
From: Sue, MA
Makes 9 servings (3/4 cup each)
2 1/2 cups sliced zucchini, 1/2-inch thick
1 1/2 cups sliced red pepper, 1-inch squares
1 1/2 cups yellow squash, 1/2-inch thick
1 cup sliced carrot, 1/2-inch thick
2 medium onions, peeled and quartered
1 cup (1/4 lb) green beans, cut 1-inch
3 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees F.
Place the vegetables in a 13x9-inch baking dish.
Combine remaining ingredients; pour over vegetables and toss togther well.
Cover and bake 40 minutes or until tender
EGGPLANT CASSEROLE
From: Carol,IL
1 large eggplant
2 eggs, slightly beaten
1 tablespoon grated onion (or to taste)
1 (10 1/2 ounce) can condensed cream of mushroom soup
Ground black pepper, to taste
Ritz crackers
Shredded cheddar cheese
Peel and cube eggplant. Cook in salted water until tender and drain.
Beat eggs and mix with onions, (undiluted) soup, and pepper. Mix together with cubed eggplant and add crushed Ritz crackers. (I usually use 1 roll of crackers.)
Put in casserole dish. Top with cheddar cheese and several dots of butter. I like cheese, so I usually put a lot on - you can add however much you would like.
Bake at 450 degrees F for about 20 minutes.
LEMON CREAM RAVIOLI
From: Susan,IL
Makes 6 servings
1 pound fresh asparagus
1 tablespoon salt
1 tablespoon vegetable oil
1 (16 ounce) package frozen cheese ravioli
1/4 cup butter or margarine
1 cup heavy cream
1 tablespoon lemon zest
1/2 cup parmesan cheese
6 ounces cooked ham, cut in cubes
1/8 teaspoon ground black pepper
1 large lemon (for garnish)
TO PREPARE THE ASPARAGUS:
Break off or cut tough ends from asparagus stalks; discard ends. Wash thoroughly under cold running water. Remove skin and scales from lower end of stalks. Cut asparagus into 1 1/2 inch pieces.
TO COOK PASTA AND ASPARAGUS:
In a 6-quart sauce pan, bring 4 quarts of water, salt and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes.
Add asparagus to the pan of boiling water. Cook 3 minutes or until asparagus is crisp-tender and pasta is al dente. Drain pasta and asparagus in a large colander that has been placed in the sink.
MEANWHILE, PREPARE THE SAUCE:
In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add parmesan cheese, cooked ham and black pepper. Cook until thoroughly heated.
Transfer pasta and asparagus back to the large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer to a serving dish Garnish with julienne lemon zest and serve immediately.
TO PREPARE THE GARNISH:
Use a vegetable peeler, remove the outside yellow portion of the lemon peel. With a very sharp small knife, cut lemon zest into very thin (1 1/2-inch) long julienne pieces. Place in a small bowl of ice water to curl.
CURRIED PEA CAKES with CILANTRO, YOGURT SAUCE
From: calliope, NY
FOR THE SAUCE:
1/2 cup plain yogurt
2 Tbsp. minced fresh cilantro
1 tsp. lime juice
Ground black pepper
FOR THE FRITTERS:
1/2 cup plus 2 tbsp. club soda
1/2 cup flour
2 tsp. curry powder
1 tsp ground cumin
1/2 tsp. baking powder
1/4 tsp. ground cayenne pepper
1/4 tsp. salt
1/3 cup minced scallion
1 (10 oz.) box frozen peas, thawed*
Peanut oil for frying
Combine the ingredients for the sauce and set aside.
Combine the ingredients for the fritters except scallion, peas and oil. Add the scallions and peas. Make them any size you wish, but they are designed to serve 6 as an appetizer or side dish.
Fry them in the oil at 375 degrees F till they are crisp and golden.
Serve with the sauce.
*You could do this with spinach too, but you might wish to use
2 boxes of frozen, chopped, defrosted and squeezed dry.
MARINATED BRUSSEL-IE SPROUTS
From: calliope, NY
These are the proportions.....make any amount you want...and you WILL want more........Trust me!!!
1-pound brussel sprouts, bottoms barely trimmed, sliced in half,
then steamed till done...don't over cook...and DON'T boil them, as they may loose their leaves, as well as their nutrients and get that nasty-over-cooked-cabbage-thing goin' on!!!
Make a dressing of:
3/4 cup extra virgin olive oil
3/4 cup fresh lemon juice
big dash of cayenne...if you like it
1 tsp. celery salt
plenty of black pepper
1 large clove of garlic, crushed
1/8 tsp ground cloves
1/2 Tbsp. Worcestershire sauce
1/2 Tbsp. balsamic vinegar
*optional...few dashes of Angostura Bitters
After steaming, drain the sprouts well and allow to cool just a bit.
Put them in a shallow dish and pour the dressing over while they are still warm. Stir them a few times before refrigerating them.
Allow them to come to room temp before serving.....or re-warm them.....we like them warm.. and then serve them tossed with toasted, chopped walnuts.....or if you possibly can....CHESTNUTS! They can be served as a side dish....or part of a salad....Yumm-O!
SPINACH-RICOTTA PIE
From: Gina,Fla
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses; mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees F for 30-40 minutes or until set.
Enjoy!!
SPINACH STRUDEL
From: Gina, Fla
6 mushrooms, chopped
1 small onion, chopped
2 cloves garlic, minced
2 Tbsp. butter, melted
2 pkgs. (10 oz. each) frozen spinach, thaw and drain
1 (8 oz.) pkg. cream cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 sheet frozen puff pastry, thawed
1 egg
2 Tbsp. water
Saute mushrooms, onions and garlic in butter until tender. Add drained spinach and cook 2 minutes or until excess moisture is evaporated. Add cream cheese and stir until well blended. Add salt and pepper and nutmeg; set aside.
Cut equally spaced 1/2-inch strips along both long edges of pastry, leaving strips attached at center. Place cooked spinach mix in center. Fold strips over mix forming a Chevron pattern. Combine egg and 2 tablespoons water. Brush egg mixture over pastry.
Bake at 350 degrees F for 20-30 minutes.
ANOTHER SPAGHETTI SQUASH SALAD
Source: Southern Living magazine, December 1999
From: Terrytx
Makes 6 servings
1 (2 pound) spaghetti squash
3 tablespoons white or regular balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
12 cherry tomatoes, halved
1 green bell pepper, chopped
2 green onions, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh cilantro
Pierce squash with a fork. Place in a glass pie plate. Microwave at High for 7 minutes. Turn squash and microwave for 11 minutes or until tender. Cool. Cut in half and discard seeds, and remove spaghetti-like strands with a fork, discarding shells.
Whisk together vinegar and next 3 ingredients in a large bowl; add squash and remaining ingredients, tossing to coat. Chill at least 2 hours.
BAKED SWEET POTATOES WITH AMARETTO
Source: Houston Chronicle-, December 8, 1999
From: Terrytx
Makes 12 servings
5 pounds sweet potatoes, scrubbed*
3/4 cup (1 1/2 sticks) butter, divided use
1/2 cup packed dark brown sugar
1/4 cup orange marmalade
1/2 teaspoon salt
6 tablespoons amaretto liqueur, divided use
24 almond macaroons or 20 gingersnap cookies
Butter a shallow 3-quart baking dish; set aside. Position over rack in center and preheat oven to 450 degrees F.
Lightly oil potatoes and place on oven rack. Bake until soft, about 40 minutes for 8-oz. potatoes to 60 minutes for very large potatoes.
Cool potatoes, then peel and mash well with 1/2 cup butter, sugar, marmalade and salt. Stir in 4 tablespoons liqueur. Spread mixture in prepared baking dish.
Preheat oven to 350 degrees F.
Using a food processor fitted with steel blade, chop cookies coarsely. Add remaining 1/4 cup butter and remaining 2 tablespoons liqueur; pulse to make a coarse crumb mixture. Sprinkle over potatoes.
Bake assembled casserole until steaming hot, about 35 to 40 minutes.
*Canned sweet potatoes can be substituted for fresh.
APRICOT-GLAZED CARROTS
Source: Southern Living magazine, September, 1998
From: Terrytx
Makes 6 servings
2 pounds carrots, sliced
1 1/4 teaspoons salt, divided use
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Fresh Italian parsley (optional, to garnish)
Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15-20 minutes or until tender; drain.
Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind and juice. Add carrots, and toss to coat. Garnish, if desired.
SPAGHETTI SQUASH LASAGNA
From: Terrytx
Makes 6 to 8 servings
1 large spaghetti squash
1/2 lb. ground beef
1/2 tsp. dried whole basil
1/8 tsp. garlic powder
1 (8 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 (12 oz.) carton cream-style cottage cheese
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
Preheat oven to 350 degrees F.
Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides.
Bake at 350 degrees F for 1 hour or until squash is tender. Allow squash to cool; cut squash in half and remove seeds. Using a fork, remove spaghetti-like strands; measure 4 cups of strands and set aside.
Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Add basil, garlic powder, tomatoes and tomato paste; simmer, uncovered, 30 minutes or until thick, stirring occasionally.
Combine cottage cheese, egg, salt, pepper and Parmesan cheese.
Layer half each of the squash, cottage cheese mixture, Mozzarella cheese and meat sauce in a lightly greased 12x8x2-inch baking dish. Repeat layers.
Bake at 375 degrees F for 30 minutes. Let stand 10 minutes before serving.
EGGPLANT, TOMATO AND FETA
Source: Ernie Davidson
From: Terrytx
Makes 6 servings
1 medium eggplant
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Olive oil, for frying
1/4 cup milk
2 large tomatoes
4 ounces feta cheese, divided use
Balsamic vinegar
Salt and pepper, to taste
Preheat oven to 350 degrees F and spray an 11x7-inch baking dish with cooking spray.
Peel and slice eggplant.
Mix flour, salt, pepper and garlic powder in a shallow pan. Pour milk into a shallow bowl.
Heat oil in a skillet.
Dip slices of eggplant in milk then dredge in flour mixture and brown in oil until golden on both sides. Lay in prepared baking dish. Sprinkle with half the feta.
Slice tomatoes thickly and place over eggplant. Sprinkle with salt and pepper, the remaining feta and drizzle lightly with vinegar.
Bake, uncovered for about 30 minutes or until eggplant is tender.
TURNIP, CARROT AND ONION GRATIN
From: calliope, NY
Makes at least 6 servings
6 medium-sized turnips, peeled and grated
1 large onion, chopped fine
6 carrots, grated
1 TBSP. cornstarch
1/4 tsp. dried thyme
1 TBSP. dry parsley
1 good dash ground cloves
1 bay leaf placed in the bottom of the baking dish
Salt and pepper to taste
1/2 cup (or more) plus 2 tablespoons freshly grated Parmesan
1/3 cup heavy cream
2/3 cup milk
In a bowl toss the turnips, carrots and the onion with the cornstarch, the seasonings and 1/2 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the milk and cream evenly over the mixture, sprinkle the mixture with the remaining 2 tablespoon Parmesan, top with lightly buttered bread crumbs.
Bake the gratin in the middle of a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden.
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