Entries Tagged as 'vegetables'
September 5th, 2009 · Comments Off
Walnut-Lentil Patties
2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten
1 onion, finely chopped
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed)
2 tablespoons vegetable oil
2 tablespoons butter
Pur?e the lentils in a blender or food processor. Place in a medium-size bowl.
Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes.
Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary.
Shape into patties (1/2 cup each). Saut? in oil and butter until nicely browned, about 5 minutes per side.
There are many methods for predicting the future. For example, you can read horoscopes, tea leaves, tarot cards, or crystal balls. Collectively, these methods are known as
utty methods. Or you can put well-researched facts into sophisticated computer models, more commonly referred to as a complete waste of time. — Scott Adams
Technorati Tags: bean recipes , meatless recipes , vegetarian recipes, beans
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September 4th, 2009 · Comments Off
1/4 ea Spinach (peck) 1/2 t Salt 1 ds Pepper 1/8 t Nutmeg 1 T Butter 2 t Flour 3/4 c Milk Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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I have never found, in a long experience of politics, that criticism is ever inhibited by ignorance. — Harold MacMillan
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September 2nd, 2009 · Comments Off
Picnic Style Bean Bake
Posted by bettyboop50 at recipegoldmine.com May 9, 2001
1 pound ground beef
8 slices chopped bacon
1 large chopped onion
1/2 cup ketchup
1 teaspoon salt
3/4 cups packed brown sugar
1 teaspoon dry mustard
2 teaspoons vinegar
1/2 cup granulated sugar
1 (20 ounce) can pork and beans
1 (20 ounce) can lima beans
1 (20 ounce) can light red kidney beans
Preheat oven to 350 degrees F.
In a large skillet, brown ground beef, bacon and onion.
In a 9 x 13-inch baking dish, combine meat mixture and remaining ingredients, mixing well. Bake for 1 hour.
How is it possible to expect mankind to take advice when they will not so much as take warning — Jonathan Swift
Technorati Tags: bean recipes , fourth of july recipes , memorial day recipes, beans
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August 31st, 2009 · Comments Off
Baked Asparagus
1 pound fresh asparagus
Olive oil
1 lemon or lime
Garlic powder
Season salt or herb of your choice
Wash asparagus and trim off hard ends. Lay in shallow flat pan. Drizzle with olive oil. Squeeze the juice of the lemon or lime over asparagus. Sprinkle with garlic powder and your other seasoning of choice (fresh basil or seasoned salt are good). Bake at 400 degrees F for 12 to 15 minutes. The thinner the stalks, the less time you have to bake it.
You
e the one I love to love, hate to hate, love to hate and hate to love. — Unknown
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August 31st, 2009 · Comments Off
2 1/2 to 3 lb chicken fryer, -cut up 2 tb Cooking oil 1 Clove garlic, minced 2 md Tomatoes, sliced 1 md Onion, thinly sliced 1 1/2 ts Salt 1 tb Patis (fish sauce) 1/8 ts Pepper 5 c Water 5-6 pieces medium sampaloc -(tamarind)(about 1/ -package)[available -powdered packages] 1 md Icicle radish, cut i -pieces (or 10 red r -pared) 1/2 lb Mustasa (mustard gre -[or water cress, sp -cabbage] 3 Green onions 1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors sligh 2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover simmer for 30 minutes or until chicken is tender. 3. Add radish and cook for 5 minutes. Add mustasa, cover and remove heat. Correct seasoning. Serve hot. Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
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Life consists not in holding good cards but in playing those you hold well. — Josh Billings
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August 31st, 2009 · Comments Off
Cinnamon Squash Rings
2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon
1 large acorn squash, cut crosswise
into 1/2-inch slices and seeded
1/3 cup butter, melted
Preheat oven to 400 degrees F.
Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more.
Place squash slices in an ungreased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.
We are just an advanced breed of monkeys on a minor planet of a very average star. But we can understand the Universe. That makes us something very special. — Stephen Hawking
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August 30th, 2009 · Comments Off
1 Ginger, fresh;piece 2 inch 1/3 c Vegetable oil 1/8 ts Ground asafoetida 1/8 ts Cumin, ground;whole 1/2 ts Cayenne pepper 4 ts Coriander,ground; freshly -ground is best 1 ts Tumeric, ground 1 Cauliflower;head, abut 2 lb -cut in 1 inch florets 1 1/2 ts -Salt 1/2 ts Garam marsala 1 ts -Umchoor;ground green mango -OR-: 1 ts Lemon juice Cut ginger crosswise into very thin slices. Stack several slices; cut into thin slices. Cut strips crosswise into fine dice. Heat oil in very large skillet or wok. When hot, add asafoetida, then immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir ginger just until it begins to brown. Add cayenne, coriander and tumeric. Stir once, then immediately add cauliflower and salt; stir 1 minute. Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. Stir once or twice during cooking, adding 1 Tbsp more water if it seems to dry out. Remove lid. If there is any liquid in pan, dry it out by increasing heat slightly. Stir in garam marsala and umchoor or lemon juice. SERVES:6
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Let him that hath no power of patience retire within himself, though even there he will have to put up with himself. — Baltasar Gracian
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August 29th, 2009 · Comments Off
Luncheon Mushrooms in Sour Cream
2 pounds fresh mushrooms
1 bunch scallions, chopped
1/2 cup butter
Juice of 1/2 lemon
2 teaspoons salt
Dash of white pepper
Dash of ground nutmeg
1 (8 ounce) container sour cream
3 tablespoons sherry or white wine (optional)
3 English muffins, split, or 6 frozen puff patty shells
Parsley sprigs
Rinse, pat dry and slice thinly the mushrooms. Saut? onions in butter until wilted. Add mushrooms and saut? over medium heat 5 minutes.
Add lemon juice, salt, pepper and nutmeg. With a wooden spoon, fold in sour cream. Add sherry, if desired. Heat until warmed through.
Serve on buttered toasted English muffin halves or in hot patty shells. Garnish with a sprig of parsley. This also makes a good stuffing for cr?pes.
Serves 6.
But of all plagues, good Heaven, thy wrath can send, Save me, oh, save me, from the candid friend. — David Bissonette
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August 29th, 2009 · Comments Off
Baked Tomatoes
3 cups canned or fresh tomatoes
2 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup buttered bread crumbs
Place tomatoes in greased baking dish. Add sugar, salt and pepper. Melt butter, then rub into bread crumbs. Sprinkle crumbs on top of tomatoes. Bake at 350 degrees F for 35 minutes.
I am always afraid of your something shall be done. — Titus Maccius Plautus
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August 28th, 2009 · Comments Off
1/2 Med head green cabbage 3/4 ts Salt 1/2 lb Lean ground pork 1/2 Egg white 1 ts Cornstarch 1 ds White pepper 1/2 ts Sugar 1 ts Dry white wine 2 Green onions with tops chopp 3/4 lb Siu mai skins 7 c Chinese Chicken Broth 2 ts Sesame oil Place cabbage in food processor, cover and finely chop. Sprinkle 1/4 teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30 minutes. Squeeze excess water from cabbage. Mix together cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon pork mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven. Reduce heat. Heat 4
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