THE RECIPE HUT
VEGETABLE RECIPES
2 C. dried red beans....................................2 C. Turkey Keilbasa sausage
6 C. water..................................................1 C. chopped Vidalia onions
Salt and pepper to taste..............................2 minced garlic cloves
4 Tbs. Molasses.........................................1/ 4 C. chopped parsley
1/ 8 C. bacon drippings...............................4 C. cooked rice (keep hot)
Rinse beans and soak them in water for 30 minutes then cook slowly for about 2 hours until tender. You may need to add additional boiling water. Stir in molasses and add salt and pepper to taste. Remove about 1 C. beans mash and stir into beans this will thicken the juices. Heat bacon drippings in skillet sauté sausage then add onions and garlic stirring occasionally and cooking until translucent. Combine with the cooked beans and add the parsley. Serve over hot
rice.
1 lb. of frozen french fries
1 C. shredded Colby or Jack cheese (use the cheese that is labeled as "Taco Cheese")
6 pieces of cooked bacon
Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough so that when you set a french fry in the oil it cooks immediately. If the french fry sinks to the bottom and barely bubbles, the oil is not hot enough. Fry the potatoes in small batches; they are done when they are golden brown and float to the top of the skillet. ( I like to use a Dutch Oven). Be sure to
drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all french fries are done cooking and are drained, place them on a platter, salt if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Here is what Jane Coyle suggested for the dipping sauce that is normally served with the fries.
DIPPING SAUCE
1 - 16 oz bottle ranch dressing ........................1 t. white pepper
2 T. paprika ...................................................1 t. black pepper
1 T. cayenne pepper ......................................1 T. kosher salt
1 t. dried thyme .............................................1 T. garlic powder
1 t. dried oregano ...........................................1 T. onion powder
Combine all ingredients. Refrigerate overnight for the best flavor.
2 medium zucchini, thinly sliced ..................1/3 C. grated Parmesan cheese
1 medium onion, finely chopped ...................1 C. shredded provolone cheese
2 cloves garlic, minced ................................8 ounces linguini/cooked/drained
2 tablespoons butter ...................................20 ounces of your favorite sauce
1/2 tsp. basil
In a medium saucepan, simmer sauce until heated through. Set aside and keep warm. In a large skillet, sauté zucchini, onion and garlic in butter until just tender. Add basil. Spoon sauce, Parmesan and provolone cheeses, and zucchini mixture over hot linguini.
1/2 lb. ground beef ...........................3 Tbs. dry white wine
2 cloves garlic, finely chopped ...........8 ounces penne or ziti pasta, cook/drain
1/4 C. light cream or half and half ......32 ounces of your favorite sauce
In a skillet, brown ground beef with garlic over medium-high heat; drain. Stir in Pasta Sauce, cream and wine. Simmer, stirring occasionally, 15 minutes. Serve over hot pasta and sprinkle, if desired, with grated Parmesan cheese.
1- 9" pie shell....................................................1 med. yellow onion/chopped
3-4 tomatoes wedged/chopped/.. ...............garlic to taste (abt 4 cloves)
----peeled (or drain a can of tomatoes)..................basil
1 cup mayonnaise............................................Parmesan cheese
1 cup shredded Cheddar cheese
Mix tomatoes, mayo, cheese, and onion. Pour into browned pie shell; top with basil and Parmesan cheese and bake at 350 degrees F. for at least 35 minutes. Serves 4.
3 pounds Asparagus .....................................1/ 3 C. butter
3 cloves Garlic, peeled and split......................1 tablespoon Garlic, chopped
2 sprigs fresh basil ........................................1/ 4 C. Fresh basil, chopped
Layer asparagus in a in large, deep skillet along with the garlic and basil. Pour boiling water over to about 1" deep. Cover and bring to a boil. Cook for 8 minutes or until just tender.
While the asparagus is cooking, prepare the sauce by melting the butter in small pan. Add the garlic and sauté for 1 to 2 minutes. Stir in basil. Drain asparagus arrange on a serving dish and spoon basil topping over asparagus.
1 pound Fresh Shrimp, cooked.............1 Can Mandarin Orange sections/drain
1 can Water Chestnuts..............................2 Tbs. Canola Oil
1 C. Fresh Mushrooms, sliced....................1 /2 tsp. Salt
1 medium Onion, sliced..............................1/4 tsp. Freshly Ground Pepper
1 C. Celery, sliced diagonally................................2 Tbs. Sugar
1 1 /2 pounds Fresh Asparagus, steamed............2 Tbs. Raspberry Teriyaki
Rice Pilaf
Shell and de-vein shrimp. Drain and slice water chestnuts. Heat oil in wok. Add onion, celery, salt, pepper, and sugar stirring on high flame until just tender. Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with Raspberry Teriyaki; place orange sections on top. Cover; cook until mixture begins to steam; reduce heat. Simmer about 10 min. Serve over Rice Pilaf.
6 tbs. olive oil .............................................3 tbs. fresh lemon basil
2 pounds ripe tomatoes,...............................3 tbs. fresh sweet basil
---peeled, seeded and chopped ....................1 tbs. lemon thyme
3 tbs. drained capers ..................................3/ 4 pound med. uncooked shrimp
1 tbs. chopped garlic ....................................----peeled and de-veined
Fresh herbs, snipped into small pieces..........1/ 2 pound sea scallops, halved
2 tbs. fresh parsley .......................................3/4 pound fettuccine
salt and pepper to taste
Heat 4 tablespoons olive oil in a large skillet over high heat. Add the chopped tomatoes, capers, and garlic and cook until the garlic is lightly browned and the mixture begins to thicken, stirring occasionally, for about 10 minutes. Add shrimp, sea scallops and fresh herbs, sauté until just tender, about 3 minutes. Cook the pasta in large pot of boiling salted water, stirring occasionally to prevent sticking. Drain. Transfer pasta to large bowl and toss with remaining 2 tablespoons olive oil. Serve on a large platter with the seafood on the bed of pasta, garnish with
brightly colored edible flowers and some more parsley.
12 oz ziti or rotelle pasta ...............................1 lb broccoli washed/chopped
1 16 oz container non-fat ..............................1 cup shredded mozzarella cheese
-----small curd cottage cheese ........................6 drops hot sauce
1 t. oregano ..................................................2 cups spaghetti sauce
Cook pasta in pot of boiling water for 6 minutes. Add broccoli and cook for 2 minutes more. Drain. Mix cheese, oregano and hot sauce in bowl. Toss pasta with 1 cup sauce in pot. Spoon half of pasta into a 13 x 9 inch casserole dish. Spoon 2/3 of the cheese mixture over top. Add remaining pasta, top with remaining sauce and cheese mixture. Bake, covered in 450 degree
oven, for 25 minutes. Serves 6 . *Peel stems of broccoli before chopping and cooking for more tender broccoli.
1 - 2 lb. bag of Frozen French Fries.............1 C. shredded Colby Jack cheese
6 pieces of Bacon, cooked
Dipping Sause:
1/2 C. Sour Cream........................................1 Tbsp. Prepared Horseraddish
dash Cayenne Pepper....................................dash Salt
dash black pepper
Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. ( or use a deep fryer, you can fry more at a time). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while
the other fries are done. When all french fries are done cooking, and drained place them onto a platter. Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Mix all the sauce ingredients well and serve the potatoes with it. Serves 4.
1 Bunch dandelion greens with -no flower buds or stems
1 Bunch pigweed (Chenopodium -alba)
1 Good handful young horse-radish leaves
1 Bunch radish tops with no stems 1 Bunch mustard greens
2 Thin slices pork jowl
1 ts Salt or more to taste
Water to cover completely
Clean all greens thoroughly. These varieties and quantities of mixed greens are not engraved in stone and may be easily changed. Place dandelion greens in a 6 to 8 quart stock pot and cover with water. Bring to a rolling boil for a couple of minutes. Drain water and add remaining greens and slices of pork jowl. Cover with plenty of water. Add salt. Simmer until pork jowl is tender. Serve hot. Liquid is a fine "pot likker" that may be served on cornbread or in coffee mugs as a hot drink. To really make it good, add some pepper sauce! Serves 4.
4 Med Potatoes, baked.................................1 TBS Unsalted Butter
1/2 c Milk.......................................................1/2 c Grated Cheddar Cheese
1/4 t Salt.........................................................1 c Broccoli florets, parboiled
These can be a meal in themselves for children. Adults might want to add fish or chicken or perhaps just a salad. Preheat the oven to 350 F. Carefully spoon the potato out of the skin; save the skins. Mash the potatoes with butter until fluffy, then add the milk and mash smooth. Mix in the cheese, salt, and broccoli and scoop the mixture back into potato skins. Bake in a shallow pan for 10 min or until cheese is melted and tops of potatoes are lightly browned. Serves 4.
2 Eggplants..............................................2 cup Flour-white
2 tsp Salt.................................................1/2 tsp Garlic-powder
1 tsp Pepper............................................Peanut Oil
Slice the Eggplant 1/2 inch thick. Slice these slices into sticks about 1/2x3inches. Place the flour and seasonings in a bag, add eggplant, and shake to coat. Heat oil to very hot(deap fryer works best). Fry until golden brown. DO NOT overfill fryer. Drain on a paper towel. Serve immediately. Children like these if you don’t tell them what it is before they try it! Give them a name that the children can’t resist! Serves 4.
1 package(abt.10 oz.) frozen chopped spinach/thawed/squeezed dry
1 large package (abt 8 oz.) nonfat cream cheese or Neufchatel cheese, room temp.
1/2 cup grated Parmesan cheese..............2 tablespoons nonfat mayonnaise
1 teaspoon prepared horseradish.............1/16 tsp. ground allspice
2 teaspoons honey...................................1/3 cup thinly sliced green onions
1/3 cup finely chopped parsley
1 can (abt 15 oz.) cannellini (white kidney beans)
1 TBS seasoned rice vinegar (or 1 TBS distilled white vinegar +1/2 tsp. sugar)
3/4 tsp.chopped fresh thyme or 1 tsp.dried thyme
6 reduced-fat flour tortillas (each about 7 inches/18 cm in diameter)
About 48 whole fresh spinach leaves, rinsed and crisped Thyme sprigs(opt.)
A spinach-flecked cheese spread and a zesty bean filling are wrapped inside flour tortillas to make these cool sandwiches. Makes a nice lunch with a fresh fruit salad alongside.
In a medium-size bowl, combine chopped spinach, cream cheese, Parmesan cheese, mayonnaise, horseradish, and allspice. Mix well; set aside.
Drain beans, reserving liquid. Rinse beans well, place in another medium-size bowl, and add vinegar, honey, and chopped thyme. Coarsely mash beans with a spoon; add enough of the reserved bean liquid to give mixture a spreadable consistency (do not make it too thin). Set aside. In a small bowl, combine onions and parsley; set aside.
To assemble sandwiches, divide spinach mixture equally among tortillas. With a spatula, spread spinach mixture to cover tortillas evenly. Then top tortillas equally with bean filling; carefully spread to cover spinach mixture. Sprinkle with onion mixture. Roll up each tortilla tightly to enclose filling. (At this point, you may cover tightly and refrigerate for up to 3 hours.)
Line 6 individual plates with spinach leaves. With a serrated knife, carefully cut each tortilla diagonally into 4 equal slices (wipe knife clean between cuts, if desired); arrange on spinach-lined plates. Garnish with thyme sprigs, if desired.
Makes 6 servings. Preparation time: 25 minutes Per serving: 230 calories (17% calories from fat), 4 g total fat, 1 g saturated fat, 9 mg cholesterol, 964 mg sodium, 33 g carbohydrates, 7 g fiber, 15 g protein, 388 mg calcium, 3 mg iron
1 Tbsp. Vegetable Oil...........................................1 med. Onion, chopped
1 medium Green Pepper/chopped........................3 cps cooked Brown Rice
2 (16 oz) cans Mexican style Pinto Beans or Chili Beans
3/4 cup Hickory Smoke Bar-b-q sauce
Heat oil in large skillet over medium high heat. Add onion and green pepper. Cook 2-3 minutes. Add rice, beans and Bar-b-q sauce. Simmer 10-15 minutes, until heated through. Serve on buns. This is a very economical recipe, especially if you use homemade bar-b-q sauce. This recipe also freezes well. Yield: 6 cups.
Herb crepes -- with ricotta, bell peppers, and tomatoes.
Filling:
1 large green bell pepper/minced............1/4 C. olive oil
1 minced garlic clove............................1 pound ricotta cheese
1/2 C. freshly grated Parmesan ............herbed crêpe batter (recipe below)
melted butter for brushing the crêpes.....1 1/4 C. spring tomato sauce
Tomato sauce:
14- 6-oz.can plum tomatoes with juice........1/2 tsp. salt
1/4 tsp. sugar...........................................2 Tbs. tomato paste
1/2 tsp. dried basil ...................................1/8 tsp. cayenne
3/4 C. peeled, seeded, and diced fresh tomatoes
Crepes:
1 C. all-purpose flour................................1 C. plus 2 Tbs. chicken/beef broth
3 large eggs............................................2 Tbs. unsalted butter/melted/cooled
1/2 tsp. salt............................................1/3 C. Fines herb mixture
melted unsalted butter for brushing the pan
Add oil to skillet cooking the bell pepper over medium low heat until softened, add the garlic, and cook the mixture for 1 minute. Transfer to a bowl adding the ricotta and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool. Make 12 crepes using the directions below. Spread about 2 tablespoons of the filling on each crepe then roll the crepe. Arrange the crepes, seam sides down, in a buttered shallow baking dish in one layer, brush
them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F. oven for 20 minutes and serve them with the sauce.
Crepe batter:
Combine the flour, broth, eggs, and butter. Using a wire whisk beat until well blended, stir in the herbs, cover and let the batter stand for 1 hour. The batter may be made 1 day in advance and kept covered in the refrigerator. Makes enough batter for about 16 crepes.
Heat a crepe pan or 6 to 7 inch non-stick pan over moderate heat until it is hot. Brush the pan lightly with the butter then pour 1/2 cup batter into the pan. Tilt and rotate the pan to cover the bottom with a thin layer of batter. Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Continue using all of the batter. Crepes can be made up to 3 days in
advance, store wrapped in the refrigerator.
Tomato sauce:
Sift the canned tomatoes with the juice through a food mill into a saucepan. Stir in the salt, sugar, tomato paste, basil, and cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm.
Steam asparagus 5 minutes. Place in flat container (Tupperware makes one especially for marinating) and cover with bottled Italian dressing. Refrigerate 4-6 hours (or longer). Serve cold.
1 large head of cabbage....................1 lb lean ground beef
3 tbs. white rice(uncooked)...............1 small onion, finely chopped
1 cup dark brown sugar.....................juice of 1 lemon
1/4 cup raisins.................................1 large can tomato puree
Carefully remove 8 intact large leaves from the head of lettuce. These will be your cabbage rolls, so be careful. In a large pot of boiling water, cook intact cabbage leaves 1 or 2 at a time for 2 minutes, or until fairly limp. Allow to cool on paper towels. In a skillet, brown ground beef with the finely chopped onion. Drain excess fat. Add uncooked rice and 1 scant cup WATER until most of the water has been absorbed and rice is cooked. Prepare sauce: Chop remaining
cabbage finely. Mix tomato puree, lemon juice, brown sugar and raisins in a DUTCH OVEN.
Prepare cabbage rolls: on center third of cabbage leaf, place about 3 TBS of ground beef mixture. Roll sides over mixture, then roll from top of leaf until entire leaf has been rolled up. Place seam side down in Dutch oven and spoon sauce over and around rolls. Cook in preheated 375 degree oven for 1 hour.
2 Tbsp oil.............................1 large onion, chopped
1 1/2 lbs ground beef.............parsley
salt and pepper.....................1/2 cup rice (cooked drained)
3 lbs cabbage, chopped.........1 can tomato soup
1 can water...........................4 TB Worcestershire
Cook onion, seasonings and meat until browned. Meanwhile, prepare rice. Combine with meat mixture. Spread in oiled 9X13 pan. Top with chopped cabbage. Combine tomato soup and water and pour over mixture in pan. Cover with foil and bake at 350F for 1 1/2 hours.
2 large onions, chopped fine...............2/3 cup shortening
3/4 cup rice......................................1 teaspoon paprika
2 tablespoons tomato juice................1 teaspoon mint leaves
1 pound pork, ground.........................1/2 pound veal, ground
3 pound cabbage...............................1 1/2 teaspoons salt
2 rashers bacon ...............................1 large can tomato juice
salt/pepper
Fry onions in shortening until light brown. Add rice, paprika, tomato juice, and mint to the above and fry until slightly yellow. Mix ground pork and veal together thoroughly and mix in with the above, adding salt and pepper to taste. Core the washed cabbage and put in a large pan with an inch of two of water and the salt, put lid on and simmer for about 10 minutes.
Separate the blanched leaves cut out the thick vein in the cabbage. Put a good tablespoon of meat mixture on leaf and roll up, bringing sides over, then rolling. Fasten with a toothpick. Do the same with the remainder of the meat. Line bottom of pan with with the smaller pieces of cabbage and lay the cabbage rolls on top. Laying a couple slices of bacon on the very top. Pour the contents of a large can of tomato juice over the cabbage rolls and simmer several hours. Making sure it does not cook dry, adding water as needed.
About 8 Peppers (Green/Red).............1 lb hot Italian Sausage cumbled
1 lb ground beef.................................1 onion chopped
1-2 cups fresh or canned tomatoes......1 cup cooked rice
Italian Seasoning................................Seasoned Pepper
Grated Mozzarella
Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes, seasonings and simmer for a little bit. Add rice. Stuff into peppers that have been cut lengthwise and cleaned out. Sprinkle with mozarella or parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at about 350 until hot. These freeze great.
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