Recipe: Recipes Using Vegetables (15)
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Vegetable Recipes - 2000-11-16 (15)
Larry,.SC (09:24:52) :
Elvis Presley's Sweet Potato Pie
From The Life and Cuisine of Elvis Presley
Yield: 6 servings
1 pie crust (9 inch) -- unbaked
2 small sweet potatoes -- 3/4 pound
1 medium russet potatoes - baking type
1 butter -- 8 tablespoons
1 cup brown sugar -- packed
1/2 tsp nutmeg -- fresh -- grated
3 large eggs -- beaten
1 1/4 cups evaporated milk
1/2 tsp vanilla extract
Preparation Time: 1:45 This different type of sweet potato
pudding uses a russet baking potato to lighten the color and
heaviness of the pie. Place all of the well-scrubbed potatoes in
a 3-quart saucepan. Cover with cold water and bring to a boil
over high heat. Reduce heat to a simmer and cook until potatoes
are very soft, about 20-30 minutes. Drain and when cool enough to
handle, peel. In medium bowl, combine potatoes, butter, brown
sugar and nutmeg. Using a potato masher, cream the potatoes
until very smooth. In small bowl, beat eggs, 1 cup evaporated
milk and vanilla together. Beat this mixture into the potatoes.
Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4
cup of milk on top. Bake 15 minutes in a preheated 450 degree
oven then turn heat to 325 degrees and continue baking for 30
minutes or more until the filling is set.
Fleigh,.CT (09:11:09) :
Sweet Potato Casserole
1 cup margarine
2 eggs -- beaten
1/2 cup milk
1 teaspoon vanilla
1/2 cup granulated sugar
3 cups sweet potatoes -- or 3 large potatoes
Topping:
1/2 cup margarine
1 cup corn flakes -- crushed
1 cup light brown sugar
1/2 cup flour
1 cup pecans -- chopped
Boil and mash potatoes. Mix all ingredients with blender or spoon.
Topping: Mix together. Butter a 9x13 glass dish. Add potato mixture and top with topping. Bake for 25 minutes at 350 degrees.
This tastes more like a dessert than a side dish. It's scrumptious!
Larry,.SC (09:07:33) :
Butternut Velvet Soup With Leeks
Contributor: (Tina Bell)
A smooth creamy soup
8 servings
1 large butternut squash; peeled and sliced (1 3/4 pounds)
1 large tart apple; peeled, cored and sliced ( 6 ounces)
1 large leek; cleaned and sliced (5 ounces) Reserve leek green for garnish
4 cups chicken Broth; or vegetable broth
salt
freshly grated nutmeg
pepper; to taste
Combine squash, apple, white part of leek and broth in 3 quart
saucepan. Cover, bring to simmer and cook over medium heat 25
minutes.
Puree vegetable and apple slices with 1/2 cup of the broth. (If
using blender, be sure not to fill more than 1/2 full) Return
Puree to saucepan and blend into broth. Add seasoning. Reheat.
Garnish with leek greens.
Laura.Anne,.KS (09:04:15) :
Vidalia Upside Down Cake
This unique, heart-healthy cake recipe, from Chef Dwight Simmons of Kona Jack's Fish Market and Restaurant, was the winner in the dessert competition at the annual "Dining A La Heart" event in Indianapolis.
Nonfat cooking spray
1 medium sweet onion, peeled and sliced into 1-inch strips
8 Granny Smith apples, peeled and sliced into 1/8-inch slices
1/3 cup reduced calorie stick margarine
3/4 cup brown sugar, packed
Confectioner's sugar
Batter:
4 egg whites
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoon baking powder
5 ounces skim milk
3/4 cup plus 2 tablespoons granulated sugar
Preheat oven to 350 degrees.
Liberally spray 2 baking sheets with nonfat cooking spray. Place onions on one baking sheet and apple slices on the other. Bake onions until caramelized, for about 1 hour. Bake apples for about 4-5 minutes; remove from oven and set aside.
Melt margarine in a 10-inch skillet and add brown sugar. Stir with wooden spoon until dissolved. Remove pan from heat, add caramelized onions and set aside.
In the large bowl of an electric mixer, beat egg whites until foamy and add flour, baking powder, milk and sugar until well incorporated. Spray a 9-inch baking pan with nonfat cooking spray and then line with parchment paper. Layer brown sugar-onion mixture on parchment paper. Place the sliced apples over the onions. Press down to fill gaps between the apples. Cover with batter and bake about 45 minutes or until center tests clean. Remove from oven and cool to room temperature. Reverse the pan onto a serving tray and lightly dust with confectioner's sugar.
Yield: 8 servings
Larry,.SC (08:57:20) :
Vidalia Onion Risotto
From: Cooking Light, Anniversary Book 1997
Yield: 5 servings
2 tsp vegetable oil
2 cups chopped Vidalia onion (sweet onion)
2 large garlic cloves; minced
1 1/2 cups arborio rice; uncooked or other short-grain rice
29 oz low sodium vegetable broth
1/2 c feta cheese; crumbled, divided
2/3 cup chopped fresh flat leaf parsley
1/4 cup grated parmesan cheese
freshly ground pepper
To make 5 1-cup servings: Heat oil in a medium saucepan over
medium heat. Add onion and garlic; saute 1 minute. Stir in rice.
Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring
constantly. Add remaining broth, 1/2 cup at a time, stirring
constantly until each portion of broth is nearly absorbed before
adding the next portion of broth.
Remove from heat; stir in 1/4 cup feta cheese, parsley and
Parmesan cheese. Spoon rice mixture into a serving bowl; top with
1/4 cup feta cheese and pepper.
Larry,.SC (08:55:38) :
Jicama Vidalia Salsa
Yield: 4 servings
1 Jicama (approx. 1 lb)
1 large Vidalia onion
2 small Carrots (optional)
3 cloves garlic [we like a lot Garlic]
1/4 cup White vinegar
2 Fresh jalapenos
5 Dried anchos
2 Dried habaneros
Cilantro
dash Salt
Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw
everything in the blender and grind to your liking. You may need
to add just a bit more vinegar (or for an extra kick a shot or
two of tequila) if the mixture is too dry. Let stand or
refrigerate for at least 2 hours to let everything meld. Use
creatively. Of course, use the chiles of your preference, and in
your preferred quantities. The idea is to blend a nice deep burn
with a sweet aftertaste (from the sweet onion and jicama). Eat in
good health!
Larry,.SC (08:43:24) :
Vidalia Onion Pie
Posted on Genie C03 T11 M312 by G.GARVEY2 on Feb/07/92
Yield: 2 servings
1 c Pepperidge farm herb stuffing mix
1/4 c melted butter
2 1/2 c thinly sliced Vidalia onions
2 tbsp. butter
2 eggs
3/4 c milk (or half and half)
salt and pepper to taste
1/2 c shredded -- (or more)
cheddar cheese
Use an 8" pie pan, preheat oven to 350 degrees. Bake pie for 45
min. or until knife inserted in center comes out clean. For
crust, combine stuffing mix and melted butter. Line pie pan with
it. In skillet, saute onions in the 2 Tbsp. butter until tender
but not brown. Layer in bottom of crust. In separate a bowl,
combine eggs, milk, salt and pepper. Pour over onions. Top with
cheese and bake as directed.
sugar/spiceTX (07:42:21) :
Sweet Potato Pudding
Posted By: Ren
Date: November 15th 1998
Board: recipelink.com Holiday Cooking Club
2 pounds of sweet potatoes, roasted
3 eggs
1 cup of heavy cream
pinch of grated nutmeg
1/2 tsp. of ground cinnamon
1 cup of pecan pieces
1 cup of packed light brown sugar
2 tbsp. Steen's 100% Pure Cane Syrup
pinch of salt
1/4 tsp. of pure vanilla extract
2 tbsp. bourbon
1/2 cup flour
1/2 cup flaked coconut
1/2 stick (4 tbsp.) butter, softened
Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla and bourbon. Mix well. Pour the mixture into a 1 1/2 quart greased round baking dish. Combine the remaining pecans, brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot. Yield: 6 huge servings
I made this last Christmas and people are still talking about how great it was! This recipe is from the TV Food Network's show TASTE.
sugar/spiceTX (07:40:46) :
Black Eyed Pea Baked Squash
5 lbs. medium size Yellow Squash
2 eggs - beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter
1/4 C. Sugar
2 Tbsp. Onion - chopped
1 dash Black Pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Kelly~WA (11:28:16) :
Butternut-Sweet Potato Soup
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
1 large butternut squash (2 to 2-1/2 pounds) halved lengthwise and seeded
1 large sweet potato (about 1 pound) pierced a few times with a fork
1 tablespoon sesame oil
1 medium onion, chopped
1 teaspoons sea salt
1 1-inch piece ginger, peeled and grated
cut fresh orange juice
2 tablespoons maple syrup
Freshly milled black pepper
Sour cream (optional)
Chopped Fresh chives or parsley (optional)
Preheat the oven to 350 degrees F. Bring 4 cups water to a boil in a medium saucepan.
Place the butternut squash cut side down on a baking dish. Pour about inch boiling water into the pan. Bake for 1 to 1 hours, until it can easily be pierced with a fork. Reserve any leftover cooking liquid. Set aside to cool.
Meanwhile, bake the sweet potato directly on the oven rack alongside the squash for 45 to 60 minutes, or until it can easily be pierced with a fork. Set aside to cool. You can also bake it for longer (until the squash is done); its flavor will be even sweeter.
Use a large spoon to scrape the flesh out of the squash and into a large bowl. Pierce the skin of the sweet potato with a knife and, gripping the skin between your thumb and flat part of the knife blade, gently peel it back from the flesh, working around the potato, not down its length.
Heat the sesame oil in a large pot over medium heat. Add the onion and saute, stirring occasionally, until the onion is almost translucent, about 8 minutes. Add the ginger and saute, stirring constantly, until the onion is translucent, about 2 minutes more. Add enough water to the squash-cooking liquid to equal 4 cups. Add this liquid and the orange juice to the pot and remove from heat.
Add the squash and sweet potato to the onion mixture and mix well. Puree in a blender or food processor until smooth and creamy, in batches if necessary. Return the puree to the pot and reheat over low heat, whisking occasionally. Stir in the maple syrup and pepper.
Taste and adjust the seasonings. Divide the soup among individual bowls and garnish each bowl with a dollop of sour cream, if using, swirling it through the soup. Sprinkle with the chives or parsley, if desired. Serve.
Kelly~WA (11:27:22) :
Savory Whipped Sweet Potatoes with Ribbons of Collard Greens
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
(A scrumptious side dish worthy of any holiday table. A dusting of cayenne charms extra flavor out of the sweet potatoes without leading a trace of spiciness. This dish can be prepared a few hours or a few days in advance and reheated in the oven just before serving. These potatoes are so sweet and flavorable that they need no butter.)
Makes 6 to 8 servings.
4 pounds sweet potatoes (approximately 4 large or 5 medium potatoes). pierced a few times with a fork
1 teaspoon canola or corn oil
1 cup packed collard green leaves, large ribs removed, leaves torn in half lengthwise and cut into 1/2 inch strips
1/4 to 1/2 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt, plus more to taste
2 pinches of cayenne pepper
Preheat oven to 350 degrees F. Bake the sweet potatoes for about 1-1/2 hours, or until they indent when poked with a finger. Remove from the oven (do not turn oven off). Let them cool until you can handle them, about 10 minutes. To peel, pierce the skin with a knife and, gripping the skin between your thumb and the flat part of t he knife blade, gently peel it back from the flesh, working around the potato, not down its length. Place the potatoes in a large bowl.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the collard greens and saute, stirring frequently until they begin to wilt, turn a darker green, and become slightly tender to t he bit, 1-1/2 to 2 minutes. Remove from the heat and transfer the greens to another bowl to stop them from cooking further.
Whip the potatoes with an electric mixer, scraping down the sides of the bowl, until smooth and fluffy. Fold in the nutmeg, salt, and cayenne, then whip the potatoes again to evenly incorporate the spices. Season with more salt to taste.
Fold in the collard greens. (This dish can be prepared in advance to this point.)
Place in a 9- X 13-inch baking dish, cover with foil, and bake for 20 minutes, or until heated through. Serve immediately.
Kelly~WA (11:26:54) :
Creamy Root Vegetable Soup with Oats
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
1/2 cut old-fashioned rolled oats
1/2 teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt
Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.
Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.
Stir in the pureed oatmeal and salt. Serve
Kelly~WA (11:26:08) :
Butternut-Black Bean Soup
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
8 to 10 servings
2 cups black beans, sorted, rinsed well, and drained
2 tablespoons canola or corn oil
1 medium onion, chopped
2 teaspoons sea salt
4 garlic cloves, minced
2 large butternut squash (2 to 2-1/2 pounds each) peeled and cut into to 1-inch cubes (5 to 6 cups)
2 teaspoons tamari
Freshly milled black pepper
Sour cream (optional)
Chopped fresh cilantro (optional)
Place the beans in a pot with enough cold water to cover by a few inches and bring to a boil. Boil for 3 to 5 minutes. Remove from the heat, cover, and let stand for 1 hour. (Alternately, if you have the time and foresight, you can soak the beans at room temperature for at least four hours or overnight.) Rinse the beans thoroughly.
Heat the oil in a large pot over medium-high heat. Add the onion and salt and saut , stirring occasionally, until the onion is almost translucent, about five minutes. Add the garlic and sauce until the onion is very soft, about five minutes more.
Stir in 7 cups water, the squash, the beans and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, but not mushy, about 1 hour.
Remove 1 cup of the beans and vegetables and at least 1 cup of the broth and puree in a blender or food processor. Return the puree to the pot. (If you want thicker soup, puree more of the beans and vegetables.) Add the tamari and pepper to taste and simmer for five minutes more.
Divide the soup among individual bowls, garnish each with a dollop of sour cream and a sprinkling of cilantro, if desired. Serve.
OFF TOPIC RECIPES SHARED:
Betty,.Athens,.Ga. (07:51:31) :
Heavenly Dessert
1 can white cherries
1 can pineapple chunks
1 pkg. min. marshmallows
-------------------------
1 cup sugar
1 cup pineapple juice
2 egg yolks
1 tablespoon flour
2 T butter
Cook until thick, "cool", add 1 pt. whip cream (I use the real cream) let stand (over-night) if you can, then add the fruit.
Over the years I have varied this by just putting in the pineapples, (no cherries) also not the whole bag of marshmallows, also add some nuts, any kind ( I always use 2-3 little cartons of whip cream) more the better. one just isn't enough and lots of time, I double the sauce.
Kelly~WA (04:25:14) :
Roasting Chestnuts/Cooking Chestnuts
MSU Extension Service
http://www.msue.msu.edu
Cooking methods:
1. Roasting: For roasting over an open fire, use a covered utensil with a long handle. For roasting in an oven, try a temperature of 300 degrees Fahrenheit for about 15 minutes. Experiment a bit with oven setting and length of time to suit your own preference. When properly roasted, the kernel may be removed with a small fork, dipped lightly or completely in melted butter, and salted to taste.
CAUTION:
Do not roast chestnuts unless you have punctured the shell with at least 1 or 2 holes. If this is not done, the build up of steam pressure within the shell can cause the nut to explode even after they have been removed from the oven. A sharp-pointed instrument such as an ice pick or knife is good for putting holes through the shell. Leaving one nut unpunctured is one way of knowing when the nuts have roasted long enough - when it explodes, the other nuts should be done.
2. Boiling: First cut the chestnuts in half with a sharp knife. Use a rather shallow pan with cover, using only enough water so nuts are not completely covered. Bring nuts to a boil, then reduce the heat and boil for 15 to 20 minutes. Drain, allow to cool a bit, the kernels should come out readily. The longer the nuts are cooked, the mealier the kernels become and the more they will crumble upon removal from the shell.
Chestnuts may also be boiled vigorously in a deeper kettle with more water. After a few minutes, the kernels will begin to fall out of the half shells. Drain, remove the rest of the kernels from the shells and cook as much as desired in another kettle of fresh water.
3. Steaming: Cut chestnuts in half, and try an initial steaming time of 8 to 10 minutes. Drain and cool a bit and remove any kernels which haven't already fallen out. A small fork may then be used to spear the kernels for dipping in melted butter with salt added if desired. Steaming is considered by some to be the best method for an easy removal of the kernel and is probably best for nuts which have dried a bit too much. Steamed kernels may also be added to other recipes.
4. Microwave oven: Use of the microwave oven can give excellent results with the inner skin and outer shell separating easily from the kernel. Results obtained depend on the number of nuts being cooked, the degree of dryness of the nuts, the setting of the oven, and the length of time involved. Cut nuts in half, and place the cut end down on a double layer of paper toweling. For a start, try using 8 medium-sized nuts and a roast setting for 2 minutes. A bit of experimenting is necessary.
Cooked chestnuts may be kept in the refrigerator in jars for a considerable period of time or in the freezer for even longer.
Vegetable Recipes - 2000-11-16 (15)
Larry,.SC (09:24:52) :
Elvis Presley's Sweet Potato Pie
From The Life and Cuisine of Elvis Presley
Yield: 6 servings
1 pie crust (9 inch) -- unbaked
2 small sweet potatoes -- 3/4 pound
1 medium russet potatoes - baking type
1 butter -- 8 tablespoons
1 cup brown sugar -- packed
1/2 tsp nutmeg -- fresh -- grated
3 large eggs -- beaten
1 1/4 cups evaporated milk
1/2 tsp vanilla extract
Preparation Time: 1:45 This different type of sweet potato
pudding uses a russet baking potato to lighten the color and
heaviness of the pie. Place all of the well-scrubbed potatoes in
a 3-quart saucepan. Cover with cold water and bring to a boil
over high heat. Reduce heat to a simmer and cook until potatoes
are very soft, about 20-30 minutes. Drain and when cool enough to
handle, peel. In medium bowl, combine potatoes, butter, brown
sugar and nutmeg. Using a potato masher, cream the potatoes
until very smooth. In small bowl, beat eggs, 1 cup evaporated
milk and vanilla together. Beat this mixture into the potatoes.
Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4
cup of milk on top. Bake 15 minutes in a preheated 450 degree
oven then turn heat to 325 degrees and continue baking for 30
minutes or more until the filling is set.
Fleigh,.CT (09:11:09) :
Sweet Potato Casserole
1 cup margarine
2 eggs -- beaten
1/2 cup milk
1 teaspoon vanilla
1/2 cup granulated sugar
3 cups sweet potatoes -- or 3 large potatoes
Topping:
1/2 cup margarine
1 cup corn flakes -- crushed
1 cup light brown sugar
1/2 cup flour
1 cup pecans -- chopped
Boil and mash potatoes. Mix all ingredients with blender or spoon.
Topping: Mix together. Butter a 9x13 glass dish. Add potato mixture and top with topping. Bake for 25 minutes at 350 degrees.
This tastes more like a dessert than a side dish. It's scrumptious!
Larry,.SC (09:07:33) :
Butternut Velvet Soup With Leeks
Contributor: (Tina Bell)
A smooth creamy soup
8 servings
1 large butternut squash; peeled and sliced (1 3/4 pounds)
1 large tart apple; peeled, cored and sliced ( 6 ounces)
1 large leek; cleaned and sliced (5 ounces) Reserve leek green for garnish
4 cups chicken Broth; or vegetable broth
salt
freshly grated nutmeg
pepper; to taste
Combine squash, apple, white part of leek and broth in 3 quart
saucepan. Cover, bring to simmer and cook over medium heat 25
minutes.
Puree vegetable and apple slices with 1/2 cup of the broth. (If
using blender, be sure not to fill more than 1/2 full) Return
Puree to saucepan and blend into broth. Add seasoning. Reheat.
Garnish with leek greens.
Laura.Anne,.KS (09:04:15) :
Vidalia Upside Down Cake
This unique, heart-healthy cake recipe, from Chef Dwight Simmons of Kona Jack's Fish Market and Restaurant, was the winner in the dessert competition at the annual "Dining A La Heart" event in Indianapolis.
Nonfat cooking spray
1 medium sweet onion, peeled and sliced into 1-inch strips
8 Granny Smith apples, peeled and sliced into 1/8-inch slices
1/3 cup reduced calorie stick margarine
3/4 cup brown sugar, packed
Confectioner's sugar
Batter:
4 egg whites
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoon baking powder
5 ounces skim milk
3/4 cup plus 2 tablespoons granulated sugar
Preheat oven to 350 degrees.
Liberally spray 2 baking sheets with nonfat cooking spray. Place onions on one baking sheet and apple slices on the other. Bake onions until caramelized, for about 1 hour. Bake apples for about 4-5 minutes; remove from oven and set aside.
Melt margarine in a 10-inch skillet and add brown sugar. Stir with wooden spoon until dissolved. Remove pan from heat, add caramelized onions and set aside.
In the large bowl of an electric mixer, beat egg whites until foamy and add flour, baking powder, milk and sugar until well incorporated. Spray a 9-inch baking pan with nonfat cooking spray and then line with parchment paper. Layer brown sugar-onion mixture on parchment paper. Place the sliced apples over the onions. Press down to fill gaps between the apples. Cover with batter and bake about 45 minutes or until center tests clean. Remove from oven and cool to room temperature. Reverse the pan onto a serving tray and lightly dust with confectioner's sugar.
Yield: 8 servings
Larry,.SC (08:57:20) :
Vidalia Onion Risotto
From: Cooking Light, Anniversary Book 1997
Yield: 5 servings
2 tsp vegetable oil
2 cups chopped Vidalia onion (sweet onion)
2 large garlic cloves; minced
1 1/2 cups arborio rice; uncooked or other short-grain rice
29 oz low sodium vegetable broth
1/2 c feta cheese; crumbled, divided
2/3 cup chopped fresh flat leaf parsley
1/4 cup grated parmesan cheese
freshly ground pepper
To make 5 1-cup servings: Heat oil in a medium saucepan over
medium heat. Add onion and garlic; saute 1 minute. Stir in rice.
Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring
constantly. Add remaining broth, 1/2 cup at a time, stirring
constantly until each portion of broth is nearly absorbed before
adding the next portion of broth.
Remove from heat; stir in 1/4 cup feta cheese, parsley and
Parmesan cheese. Spoon rice mixture into a serving bowl; top with
1/4 cup feta cheese and pepper.
Larry,.SC (08:55:38) :
Jicama Vidalia Salsa
Yield: 4 servings
1 Jicama (approx. 1 lb)
1 large Vidalia onion
2 small Carrots (optional)
3 cloves garlic [we like a lot Garlic]
1/4 cup White vinegar
2 Fresh jalapenos
5 Dried anchos
2 Dried habaneros
Cilantro
dash Salt
Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw
everything in the blender and grind to your liking. You may need
to add just a bit more vinegar (or for an extra kick a shot or
two of tequila) if the mixture is too dry. Let stand or
refrigerate for at least 2 hours to let everything meld. Use
creatively. Of course, use the chiles of your preference, and in
your preferred quantities. The idea is to blend a nice deep burn
with a sweet aftertaste (from the sweet onion and jicama). Eat in
good health!
Larry,.SC (08:43:24) :
Vidalia Onion Pie
Posted on Genie C03 T11 M312 by G.GARVEY2 on Feb/07/92
Yield: 2 servings
1 c Pepperidge farm herb stuffing mix
1/4 c melted butter
2 1/2 c thinly sliced Vidalia onions
2 tbsp. butter
2 eggs
3/4 c milk (or half and half)
salt and pepper to taste
1/2 c shredded -- (or more)
cheddar cheese
Use an 8" pie pan, preheat oven to 350 degrees. Bake pie for 45
min. or until knife inserted in center comes out clean. For
crust, combine stuffing mix and melted butter. Line pie pan with
it. In skillet, saute onions in the 2 Tbsp. butter until tender
but not brown. Layer in bottom of crust. In separate a bowl,
combine eggs, milk, salt and pepper. Pour over onions. Top with
cheese and bake as directed.
sugar/spiceTX (07:42:21) :
Sweet Potato Pudding
Posted By: Ren
Date: November 15th 1998
Board: recipelink.com Holiday Cooking Club
2 pounds of sweet potatoes, roasted
3 eggs
1 cup of heavy cream
pinch of grated nutmeg
1/2 tsp. of ground cinnamon
1 cup of pecan pieces
1 cup of packed light brown sugar
2 tbsp. Steen's 100% Pure Cane Syrup
pinch of salt
1/4 tsp. of pure vanilla extract
2 tbsp. bourbon
1/2 cup flour
1/2 cup flaked coconut
1/2 stick (4 tbsp.) butter, softened
Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla and bourbon. Mix well. Pour the mixture into a 1 1/2 quart greased round baking dish. Combine the remaining pecans, brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot. Yield: 6 huge servings
I made this last Christmas and people are still talking about how great it was! This recipe is from the TV Food Network's show TASTE.
sugar/spiceTX (07:40:46) :
Black Eyed Pea Baked Squash
5 lbs. medium size Yellow Squash
2 eggs - beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter
1/4 C. Sugar
2 Tbsp. Onion - chopped
1 dash Black Pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Kelly~WA (11:28:16) :
Butternut-Sweet Potato Soup
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
1 large butternut squash (2 to 2-1/2 pounds) halved lengthwise and seeded
1 large sweet potato (about 1 pound) pierced a few times with a fork
1 tablespoon sesame oil
1 medium onion, chopped
1 teaspoons sea salt
1 1-inch piece ginger, peeled and grated
cut fresh orange juice
2 tablespoons maple syrup
Freshly milled black pepper
Sour cream (optional)
Chopped Fresh chives or parsley (optional)
Preheat the oven to 350 degrees F. Bring 4 cups water to a boil in a medium saucepan.
Place the butternut squash cut side down on a baking dish. Pour about inch boiling water into the pan. Bake for 1 to 1 hours, until it can easily be pierced with a fork. Reserve any leftover cooking liquid. Set aside to cool.
Meanwhile, bake the sweet potato directly on the oven rack alongside the squash for 45 to 60 minutes, or until it can easily be pierced with a fork. Set aside to cool. You can also bake it for longer (until the squash is done); its flavor will be even sweeter.
Use a large spoon to scrape the flesh out of the squash and into a large bowl. Pierce the skin of the sweet potato with a knife and, gripping the skin between your thumb and flat part of the knife blade, gently peel it back from the flesh, working around the potato, not down its length.
Heat the sesame oil in a large pot over medium heat. Add the onion and saute, stirring occasionally, until the onion is almost translucent, about 8 minutes. Add the ginger and saute, stirring constantly, until the onion is translucent, about 2 minutes more. Add enough water to the squash-cooking liquid to equal 4 cups. Add this liquid and the orange juice to the pot and remove from heat.
Add the squash and sweet potato to the onion mixture and mix well. Puree in a blender or food processor until smooth and creamy, in batches if necessary. Return the puree to the pot and reheat over low heat, whisking occasionally. Stir in the maple syrup and pepper.
Taste and adjust the seasonings. Divide the soup among individual bowls and garnish each bowl with a dollop of sour cream, if using, swirling it through the soup. Sprinkle with the chives or parsley, if desired. Serve.
Kelly~WA (11:27:22) :
Savory Whipped Sweet Potatoes with Ribbons of Collard Greens
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
(A scrumptious side dish worthy of any holiday table. A dusting of cayenne charms extra flavor out of the sweet potatoes without leading a trace of spiciness. This dish can be prepared a few hours or a few days in advance and reheated in the oven just before serving. These potatoes are so sweet and flavorable that they need no butter.)
Makes 6 to 8 servings.
4 pounds sweet potatoes (approximately 4 large or 5 medium potatoes). pierced a few times with a fork
1 teaspoon canola or corn oil
1 cup packed collard green leaves, large ribs removed, leaves torn in half lengthwise and cut into 1/2 inch strips
1/4 to 1/2 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt, plus more to taste
2 pinches of cayenne pepper
Preheat oven to 350 degrees F. Bake the sweet potatoes for about 1-1/2 hours, or until they indent when poked with a finger. Remove from the oven (do not turn oven off). Let them cool until you can handle them, about 10 minutes. To peel, pierce the skin with a knife and, gripping the skin between your thumb and the flat part of t he knife blade, gently peel it back from the flesh, working around the potato, not down its length. Place the potatoes in a large bowl.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the collard greens and saute, stirring frequently until they begin to wilt, turn a darker green, and become slightly tender to t he bit, 1-1/2 to 2 minutes. Remove from the heat and transfer the greens to another bowl to stop them from cooking further.
Whip the potatoes with an electric mixer, scraping down the sides of the bowl, until smooth and fluffy. Fold in the nutmeg, salt, and cayenne, then whip the potatoes again to evenly incorporate the spices. Season with more salt to taste.
Fold in the collard greens. (This dish can be prepared in advance to this point.)
Place in a 9- X 13-inch baking dish, cover with foil, and bake for 20 minutes, or until heated through. Serve immediately.
Kelly~WA (11:26:54) :
Creamy Root Vegetable Soup with Oats
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
1/2 cut old-fashioned rolled oats
1/2 teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt
Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.
Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.
Stir in the pureed oatmeal and salt. Serve
Kelly~WA (11:26:08) :
Butternut-Black Bean Soup
From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000
8 to 10 servings
2 cups black beans, sorted, rinsed well, and drained
2 tablespoons canola or corn oil
1 medium onion, chopped
2 teaspoons sea salt
4 garlic cloves, minced
2 large butternut squash (2 to 2-1/2 pounds each) peeled and cut into to 1-inch cubes (5 to 6 cups)
2 teaspoons tamari
Freshly milled black pepper
Sour cream (optional)
Chopped fresh cilantro (optional)
Place the beans in a pot with enough cold water to cover by a few inches and bring to a boil. Boil for 3 to 5 minutes. Remove from the heat, cover, and let stand for 1 hour. (Alternately, if you have the time and foresight, you can soak the beans at room temperature for at least four hours or overnight.) Rinse the beans thoroughly.
Heat the oil in a large pot over medium-high heat. Add the onion and salt and saut , stirring occasionally, until the onion is almost translucent, about five minutes. Add the garlic and sauce until the onion is very soft, about five minutes more.
Stir in 7 cups water, the squash, the beans and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, but not mushy, about 1 hour.
Remove 1 cup of the beans and vegetables and at least 1 cup of the broth and puree in a blender or food processor. Return the puree to the pot. (If you want thicker soup, puree more of the beans and vegetables.) Add the tamari and pepper to taste and simmer for five minutes more.
Divide the soup among individual bowls, garnish each with a dollop of sour cream and a sprinkling of cilantro, if desired. Serve.
OFF TOPIC RECIPES SHARED:
Betty,.Athens,.Ga. (07:51:31) :
Heavenly Dessert
1 can white cherries
1 can pineapple chunks
1 pkg. min. marshmallows
-------------------------
1 cup sugar
1 cup pineapple juice
2 egg yolks
1 tablespoon flour
2 T butter
Cook until thick, "cool", add 1 pt. whip cream (I use the real cream) let stand (over-night) if you can, then add the fruit.
Over the years I have varied this by just putting in the pineapples, (no cherries) also not the whole bag of marshmallows, also add some nuts, any kind ( I always use 2-3 little cartons of whip cream) more the better. one just isn't enough and lots of time, I double the sauce.
Kelly~WA (04:25:14) :
Roasting Chestnuts/Cooking Chestnuts
MSU Extension Service
http://www.msue.msu.edu
Cooking methods:
1. Roasting: For roasting over an open fire, use a covered utensil with a long handle. For roasting in an oven, try a temperature of 300 degrees Fahrenheit for about 15 minutes. Experiment a bit with oven setting and length of time to suit your own preference. When properly roasted, the kernel may be removed with a small fork, dipped lightly or completely in melted butter, and salted to taste.
CAUTION:
Do not roast chestnuts unless you have punctured the shell with at least 1 or 2 holes. If this is not done, the build up of steam pressure within the shell can cause the nut to explode even after they have been removed from the oven. A sharp-pointed instrument such as an ice pick or knife is good for putting holes through the shell. Leaving one nut unpunctured is one way of knowing when the nuts have roasted long enough - when it explodes, the other nuts should be done.
2. Boiling: First cut the chestnuts in half with a sharp knife. Use a rather shallow pan with cover, using only enough water so nuts are not completely covered. Bring nuts to a boil, then reduce the heat and boil for 15 to 20 minutes. Drain, allow to cool a bit, the kernels should come out readily. The longer the nuts are cooked, the mealier the kernels become and the more they will crumble upon removal from the shell.
Chestnuts may also be boiled vigorously in a deeper kettle with more water. After a few minutes, the kernels will begin to fall out of the half shells. Drain, remove the rest of the kernels from the shells and cook as much as desired in another kettle of fresh water.
3. Steaming: Cut chestnuts in half, and try an initial steaming time of 8 to 10 minutes. Drain and cool a bit and remove any kernels which haven't already fallen out. A small fork may then be used to spear the kernels for dipping in melted butter with salt added if desired. Steaming is considered by some to be the best method for an easy removal of the kernel and is probably best for nuts which have dried a bit too much. Steamed kernels may also be added to other recipes.
4. Microwave oven: Use of the microwave oven can give excellent results with the inner skin and outer shell separating easily from the kernel. Results obtained depend on the number of nuts being cooked, the degree of dryness of the nuts, the setting of the oven, and the length of time involved. Cut nuts in half, and place the cut end down on a double layer of paper toweling. For a start, try using 8 medium-sized nuts and a roast setting for 2 minutes. A bit of experimenting is necessary.
Cooked chestnuts may be kept in the refrigerator in jars for a considerable period of time or in the freezer for even longer.
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