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Veggie Dishes

Veggie Dishes

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Published by: self on Aug 21, 2007
Copyright:Attribution Non-commercial


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* Exported from MasterCook *Almond Mushroom PateRecipe By :Serving Size : 6 Preparation Time: 0:0Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoon margarine1 clove garlic -- minced1/2 teaspoon tarragon1 tablespoon lemon juice1 dash white pepper1 sm onion -- chopped (1/4 c)1 1/2 cup sliced mushrooms (4 oz)1 cup blanched whole almonds(6 oz)2 teaspoon soy sauce2 tablespoon cream cheese -- opt. ** or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely choppedalmonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,optionalIn a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute untiltender but not browned. Add tarragon, stir until it is softened. Pour mixture intoa bowl of food processor. Add remaining ingredients. Process until mixture issmooth. Add cheese if you prefer a more spreadable consistency. Spoon into aserving bowl. Top with garnish of your choice. Makes 1 1/2 cups.People who do not like ordinary pate seem to love this one. Vary the herbs andsubstitute the vegetables as you wish. Serve with water crackers, thick slices ofcrusty French bread, thin slices of whole wheat bread, or unsalted whole wheatcrackers. May be frozen.VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) -Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds -vary the flavor by using other seasonings such as basil, oregano, dillweed, currypowder, or nutmeg.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Andromeda Vegetarian Chili
Recipe By :Serving Size : 2 Preparation Time: 0:0Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/4 cup vegetable oil1 medium onion -- chopped1 jalapeno pepper -- finelychopped -- remove seeds2 tablespoons chili powder1 tablespoon masa harina (or corn flour)2 teaspoons paprika1 teaspoon cumin powder1 teaspoon oregano1/8 teaspoon cayenne pepper6 dried apricots -- chopped2 cloves garlic -- minced1 tablespoon brown sugar1 teaspoon yellow salad mustard15 ounces hunt's tomato sauce w/bits1 1/2 cups water1 cup heartline meatless meat(ground beef style)1/4 cup heartline meatless meat(beef fillet style)1/2 cup beer1 tablespoon tomato pasteHeat oil in large cast iron skillet. Add onions and jalapeno pepper and cook untilthe onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder,oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir inapricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline MeatlessMeat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirringoften. Then cover and simmer over medium-low heat for 30 minutes to help combinethe flavors.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Asparagus-And-Emmenthaler TartRecipe By :Serving Size : 6 Preparation Time: 0:0Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 pound asparagus (preferably white)2 quart :boiling water mixed with4 teaspoon salt1 (9-in) unbaked pie shell3 ounce well aged emmenthaler cheesecoarsely grated3/4 cup milk3/4 cup whipping cream2 md eggs -- lightly beaten1/4 cup freshly grated parmesan1 tablespoon kirschwasser1 teaspoon salt2 tablespoon finely snipped fresh dill or1/2 teaspoon dill weed1/4 teaspoon ground mace1/4 teaspoon freshly ground black pepperEmmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve asthe main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse endsoff asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-offends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetablepeeler, lay them flat in a large heavy skillet, pour in boiling salted water andset over moderate heat. Cover and cook asparagus for about 10 minutes, until verytender. Drain well, return to the skillet and shake over moderate heat for 30seconds or so to dissipate any excess moisture. Arrange the asparagus spears likethe spokes of a wheel over the bottom of the pie crust, with their tips pointingtoward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser,salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bakethe tart, uncovered, for 35 minutes, or until the filling has set. Remove the tartfrom the oven and cool it for at least 20 minutes before cutting.JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Asparagus-Cheese CasseroleRecipe By :Serving Size : 6 Preparation Time: 0:0Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 tablespoon unsalted butter1 teaspoon unsalted butter3 tablespoon flour1/2 teaspoon salt

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