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vegetarian favorite recipes

vegetarian favorite recipes

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Published by act

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Published by: act on Jul 14, 2007
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11/03/2012

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 * Exported from MasterCook *Asian-Style Vegetable Stir FryRecipe By :Serving Size : 4 Preparation Time :0:10Categories : Stir-Fry The National Honey BoardAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/4 cup honey1/4 cup prepared stir fry sauce1/4 teaspoon crushed red pepper flakes (1/4 to 1/2teaspoon)4 teaspoons peanut oilOR4 teaspoons vegetable oil2 cups small broccoli florets2 cups small mushrooms1 small onion -- cut into wedges and separated into 1-inch strips1 medium carrot -- cut diagonally into 1/3 inch slicesCombine honey, stir-fry sauce and pepper flakes in small bowl; set aside.In wok or large skillet, heat oil over medium-high heat; add vegetablesand toss while cooking, about 2-3 minutes. Add honey sauce, stir until allvegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as avegetable side dish or over steamed rice or noodles for a main dish.Cuisine:"Asian"Source:"The National Honey Board"S(Internet address):"http://www.honey.com/"T(Cook time):"0:05"- - - - - - - - - - - - - - - - - - -Per serving: 157 Calories (kcal); 5g Total Fat; (25% calories from fat); 3gProtein; 28g Carbohydrate; 0mg Cholesterol; 549mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1Other CarbohydratesNutr. Assoc. : 0 560 4714 1074 0 2130706543 2358 4196 0 0 * Exported from MasterCook *Asparagus and Banana VinaigretteRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Salads Turbana Corporation
 
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 teaspoon salt2 tablespoons Dijon mustard1/8 teaspoon freshly ground pepper1/3 cup wine vinegar1/2 cup salad oil2 teaspoons lemon juice2 tablespoons chopped scallions1/4 cup chopped parsley1 pound asparagus -- steamed2 ripe tomatoes -- cut in wedges3 bananasSalad greens (Bibb or Iceberg)In glass baking dish, combine salt, mustard and pepper. Stir in thevinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Addsteamed asparagus and tomato wedges. Cover and refrigerate for severalhours or overnight. Just before serving, peel bananas and cut intodiagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaveson serving platter.Source:"Turbana Corporation"S(Internet address):"http://www.turbana.com/index.html"- - - - - - - - - - - - - - - - - - -Per serving: 361 Calories (kcal); 28g Total Fat; (66% calories from fat); 3gProtein; 29g Carbohydrate; 0mg Cholesterol; 371mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 1/2 Fat;0 Other CarbohydratesNutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3600 * Exported from MasterCook *Asparagus QuicheRecipe By :Serving Size : 12 Preparation Time :0:00Categories : Bed and Breakfast Inns California Egg CommissionEggs Main DishesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup shredded Swiss cheese1/2 cup shredded Cheddar cheese1 cup chopped asparagus1/4 cup chopped leeks1/2 cup sliced mushrooms12 California Fresh Eggs1 cup milk
 
1 cup whipping creamNutmeg -- to tastePepper -- to tastePreheat oven to 375 degrees. Grease 10" 12" pan. Spread cheese on
bottom of pan and top with vegetables.Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese andvegetables. Bake about 45 minutes or until knife inserted in center comesout clean.Source:"California Egg Commission"S(Internet address):"http://www.eggcom.com "- - - - - - - - - - - - - - - - - - -Per serving: 205 Calories (kcal); 17g Total Fat; (72% calories from fat); 11gProtein; 3g Carbohydrate; 231mg Cholesterol; 127mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other CarbohydratesNOTES : Four Sisters Inns A collection of country Inns P.O. Box 3073Monterey, CA 93942 (408) 649-0908 Kim Post Watson says that one of their inns serves this terrificrecipe.Nutr. Assoc. : 0 0 0 0 0 3218 0 0 0 0 * Exported from MasterCook *Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled SweetOnionsRecipe By :Serving Size : 8 Preparation Time :0:00Categories : National Pasta Association PastaSaladsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------SALAD1 pound small pasta shells -- uncooked1 1/2 cups fennel bulb -- cut in half lengthwise1 large sweet onion -- sliced 1/2-inch thick2 teaspoons olive oilOR2 teaspoons vegetable oil1 cup plum tomatoes -- diced3/4 cup Calamata olives -- sliced1/2 cup fresh assorted herb leaves (such as basil,dill or parsley) -- finely chopped DRESSING2 garlic cloves -- unpeeled1/3 cup balsamic vinegar

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