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  From:           Kaye Sykes ,InterNet
  Subject:        RCPs: Vegetarian
  
Hi all,

My file of recipes Tried/To Be Filed appeared next to my computer
this weekend. I hardly made a dent in the file, but here are some 
of the ones we've tried and liked well enough to save.

Enjoy!
Kaye




                   *  Exported from  MasterCook Mac  *

                           Almond Mushroom Pate

Recipe By     : Diamond Almonds advertizement
Serving Size  : 1    Preparation Time :0:30
Categories    : Miscellaneous, food*             Snacks, savory*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  small         onion -- quartered
   1      small         clove garlic
     1/2  pound         fresh mushrooms -- halved
   2      tablespoons   butter
     1/4  teaspoon      salt
     1/8  teaspoon      tarragon -- crushed
          dash          white pepper
  10      ounces        blanched whole almonds -- toasted
   1      tablespoon    dry sherry
   1      tablespoon    heavy cream

In food processor with metal blade, process onion and garlic with 
on-off bursts until coarsely chopped; set aside. Process mushrooms 
with on-off bursts until coarsely chopped. 

Melt butter in medium skillet; add onion, garlic, mushrooms, salt, 
tarragon, and pepper. Cook, stirring occasionally, until most liquid 
has evaporated. 

Reserve 2/3 cup almonds for garnish. Process remaining almonds 
until coarsely chopped. Reserve 2 tablespoons. Process remaining 
almonds to form a paste. Add mushroom mixture, sherry and 
cream; process until smooth. Add reserved 2 tablespoons chopped 
almonds; process with on-off bursts. Cover and chill. 

Mound pate on serving plate. Garnish with reserved 2/3 cup 
almonds. [Press whole almonds onto surface of mound so that they 
are in a vertical position. Mound surface should be more or less 
entirely covered with upright almonds.]

Makes about 1-1/2 cups.

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                   *  Exported from  MasterCook Mac  *

                        Corn and Kidney Bean Salad

Recipe By     : Walking Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : Side dishes, salads*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Salad:
   1      16-oz can     red kidney beans -- drained and rinsed
   2      cups          corn kernels
   1                    green bell pepper -- diced
   1                    red bell pepper -- diced
   1      rib           celery -- diced
     1/2  cup           chopped scallions, including some green 
                             tops
					
                        Dressing:
     1/4  cup           wine vinegar
   1      teaspoon      lemon juice
   2      cloves        garlic -- minced
     1/2  teaspoon      sugar
                        salt and pepper -- to taste

In a large glass or stainless steel bowl, combine all the salad 
ingredients. In a small bowl or jar, combine all the ingredients 
for the salad dressing. Pour the dressing over the salad and mix 
thoroughly.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Oil free. 
Make one day ahead.





                   *  Exported from  MasterCook Mac  *

                    Couscous Pilaf with Saffron Cream

Recipe By     : VegTimes?
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian, Pakistani, Sri Lankan*   Main courses, vegetarian*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pilaf:
   1      tablespoon    extra virgin olive oil
     1/2  teaspoon      coriander seeds
     2/3  cup           diced red bell pepper
     1/4  teaspoon      cayenne
     1/4  teaspoon      ground cinnamon
   3      cups          water or vegetable stock
   1 1/2  cups          uncooked couscous
                        salt and pepper -- to taste
   4      tablespoons   chopped fresh mint
                              (or 2tbl chopped fresh thyme)
                        Saffron Cream:
     1/2  cup           neufchatel cheese or cream cheese
     1/3  cup           low-fat yogurt
          pinch         saffron threads -- crushed

Pilaf: 
Heat oil in a saucepan over medium heat. Add coriander 
seeds and fry until toasted. Stir in bell pepper, cayenne, 
and cinnamon; saute until barely tender, about 4 minutes. 
Pour in water or stock and bring to a boil. Stir in couscous, 
cover and remove from heat. Let sit 10 to 15 minutes.

Couscous is ready when grains swell and liquid is absorbed. 
If liquid remains, return to low heat briefly and cook until 
absorbed. Season with S&P and mint (or thyme).

Saffron Cream: 
Combine neufchatel or cream cheese, yogurt, and saffron in 
a blender or food processor. Blend until creamy. Serve on 
the side.

Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / 
Carb 21g / Chol 8mg / Sodium 219mg / Fiber 3g

                   - - - - - - - - - - - - - - - - - - 





                   *  Exported from  MasterCook Mac  *

                            Orzo with Parsley

Recipe By     : 
Serving Size  : 4    Preparation Time :0:30
Categories    : Pasta*                           Side dishes, vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        orzo (1-1/4 cup)
   1      tablespoon    vegetable oil
   3      tablespoons   chopped parsley
     1/2  teaspoon      salt

Bring large pot of water to boiling. Add orzo, stirring 
constantly, until boiling resumes. Cook 8 to 10 minutes 
until tender, but firm to the bite, stirring often. Drain. 
Return to pot. Stir in oil, parsley, and salt.

                   - - - - - - - - - - - - - - - - - - 





                   *  Exported from  MasterCook Mac  *

                     Orzo with Spinach and Pine Nuts

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Side dishes, vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      margarine
   1      clove         garlic -- minced
   1 3/4  cups          water
     3/4  cup           uncooked orzo
     1/8  teaspoon      salt
   1      cup           tightly packed chopped fresh spinach
   2      tablespoons   grated Parmesan cheese
   1      tablespoon    pine nuts -- toasted

Melt margarine in a medium saucepan over medium heat. Add 
garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt, 
and bring to a boil. Reduce heat to medium-low; cook 13 minutes 
or until liquid is absorbed. Stir in spinach and remaining 
ingredients.

Yield: 2 1-cup servings
Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g 
(Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol 
4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg

                   - - - - - - - - - - - - - - - - - - 





                   *  Exported from  MasterCook Mac  *

               Peas with Cauliflower in Yogurt-Cumin Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Side dishes, vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         fresh English peas
   2      cups          water
   4      cups          small cauliflower flowerets
     1/4  teaspoon      salt
     3/4  cup           plain low-fat yogurt
   3      tablespoons   chopped fresh cilantro
   1      tablespoon    lemon juice
     1/4  teaspoon      ground cumin
   1      dash          white pepper

Shell and wash peas. Bring 2 cups water to a boil in a large saucepan; add 
peas and cauliflower. Cover and cook 7 minutes or until crisp-tender; 
drain well, and place in a bowl. Add salt; toss well.

Combine yogurt and next 4 ingredients; stir well. Pour over cauliflower 
mixture; toss gently. 

Makes 4 1-cup servings.
Per serving: Cal 83 (11% from fat) / Prot 6.4g / Fat 1g (Sat .5g, 
Mono .2g, Poly .2g) / Carb 13.9g / Fiber 3.8g / Chol 3mg / Iron 1.4mg / 
Sodium 195mg / Calcium 12mg

                   - - - - - - - - - - - - - - - - - - 





                   *  Exported from  MasterCook Mac  *

                       Potato and Green Bean Salad

Recipe By     : Walking Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : Side dishes, salads*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Salad:
   1      pound         green beans, cut into 2" lengths and 
                             steamed 5 minutes
   4      large         potatoes, cooked until just tender, peeled
                            and cubed (about 4 cups)
   2                    scallions, sliced, including some green
                             tops
					
                        Dressing:
   2      tablespoons   olive or canola oil
   2      tablespoons   white wine or rice vinegar
   1      large         clove garlic, crushed
   1      small        red onion, thinly sliced into rings
     1/2  teaspoon      oregano
     1/2  teaspoon      salt
     1/8  teaspoon      black pepper, or to taste

Placed the cooked beans, potato cubes, and scallions ina bowl. 

In a jar, combine all the dressing ingredients. Cover tightly and 
shake well. Pour the dressing over the salad and toss gently to 
mix well.

(Prepare several hours or a day ahead.)

                   - - - - - - - - - - - - - - - - - - 





                   *  Exported from  MasterCook Mac  *

                         Spicy Vegetable Marinade

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Side dishes, salads*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        carrots - bias-cut into 1/2" pieces
   4      cups          Chinese cabbage, cut into 1" pieces
   1      medium        cucumber, quartered lengthwise, seeded, 
                             and cut into 1/2" pieces
     1/2  cup           vinegar
     1/3  cup           sugar
     1/4  cup           vegetable oil
   1 1/4  teaspoons     salt
   1 1/2  teaspoons     ground coriander
     1/2  teaspoon      ground turmeric
   1      clove         garlic, minced
          dash          bottled hot pepper sauce

In covered saucepan, cook carrots 10 minutes in enough boiling 
salted water to cover. Add cabbage and cucumber; return to 
boiling. Reduce heat. Cook 5 minutes more or till vegetables are 
almost tender. Drain, set aside.

In screwtop jar, combine remaining ingredients. Cover and shake 
well. Pour dressing over vegetables. Cover; chill several hours or 
overnight, stirring occasionally. Lift from marinade with slotted 
spoon. 

Makes 4 cups.

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                   *  Exported from  MasterCook Mac  *

                  Tofu Schnitzel with Lemon-Caper Sauce

Recipe By     : Delicious!  (Oct 86)
Serving Size  : 4    Preparation Time :0:30
Categories    : Main courses, vegetarian*        Quick dishes*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         firm tofu -- well-drained
     1/3  cup           whole wheat pastry flour
   2                    eggs -- beaten
   6      ounces        crispbread -- processed to crumbs
   2      tablespoons   butter
   2      tablespoons   oil
   2                    lemons -- peeled and sliced
					
                        Lemon-Caper Sauce:
   3      tablespoons   butter
                        juice of 2 lemons
   2      tablespoons   capers -- rinsed and drained

1. Slice the tofu into 1/2-inch thick pieces. Coat the tofu slices 
with flour on both sides; then dip into the beaten eggs (thin eggs 
with a little water, if desired). Roll the slices in the crispbread 
crumbs.

2. In a large frying pan, saute the tofu on both sides in the butter 
and oil over moderate heat until crisp and brown, about 10 minutes. 
Remove from the pan and place on a serving dish. Top 
with the lemon slices.

3. To prepare the sauce, place the butter and lemon juice in the 
frying pan and cook over low heat just until the butter is melted. 
Stir to combine and immediately pour over the tofu. Garnish with 
the capers.






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