Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 Just a few odds and ends. Crossposted to SDA-veg-recipes and Veg-Recipes -- Bonni Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza " Every year, back comes Spring, with nasty little birds yapping their fool heads off and the ground all mucked up with plants. " --Dorothy Parker * Exported from MasterCook * Fresh Vegetable Stir Fry with Lemon Basil Wine Sauce Recipe By : Phillips Farms Cafe Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 med. zuccini 1 med. yellow squash 1/2 med. red oinion 1/2 lemon (sliced thin and quartered) 1 tbsp julienne sliced fresh basil 1/8 cup white wine (Phillips Vineyards -- " Viognier " ) 2 tbsp butter 10 oz cooked pasta salt and pepper to taste 1. Heat skillet until hot. Add oil. 2. Add vegetables and saute for four minutes. 3. Add lemon and cook for one minute. 4. Deglaze with wine for one additional minute. 5. Add basil and reduce heat. 6. Add butter. Season with salt and pepper to taste. 7. Serve over pasta. Cooking time takes eight minutes. Serves two people. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gold River Grill Pesto Sauce Recipe By : Gold River Grill Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 bunches fresh basil 12 oz chopped walnuts 2 oz chopped garlic 4 oz grated parmesan 16 oz olive oil 1 tsp kosher salt 1/4 tsp black pepper 1. Wash off basil and dry leaves thoroughly. 2. Remove all leaves from stems and place in bowl. 3. Chop garlic if necessary. 4. Make sure you have a sharp blade. Assembly instructions: 1. Continually add small amounts of basil leaves to food processor. 2. Add 1/2 of the other ingredients, mixing thoroughly between each addition. 3. Continually add small handfuls of the basil until all of the basil has been added. 4. Add all remaining ingredients to the sauce. 5. Blend together thoroughly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Bread with White Bean Puree Recipe By : Kurt Spataro - Paragary's Restaurant Group Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 round country style bread 2 cups white bean puree 1 bunch Broccolini sweet baby broccoli 1/4 yellow onion -- diced 4 cloves garlic 1 good sized piece of Parmesan for shaving 1/2 tsp chopped fresh rosemary virgin olive oil 1 pinch hot pepper flakes salt For the bread: 1. Slice the bread in half vertically, then place each loaf cut side down and slice into 3/4 " pieces. 2. Brush the bread slices with olive oil and grill over a charcoal fire (or place under a broiler) until nicely browned on both sides. 3. While the bread is still warm, rub one side with a fresh clove of garlic. Set aside. For the white bean puree: 1. Saute the minced onion in a little olive oil until it begins to soften. Add one clove minced garlic and the chopped rosemary. 2. When the onion is translucent, add the bean puree and continue cooking over low heat until the beans are thick and creamy. Keep warm. For the Broccolini baby broccoli: 1. Cook the Broccolini baby broccoli in boiling salted water for 3-4 minutes or until just tender. Drain and plunge in ice water to stop the cooking. 2. Chop the Broccolini baby broccoli into 1/2 " pieces. In a large saute pan, heat a little olive oil and the chopped Broccolini baby broccoli. 3. Season with a pinch of minced garlic, hot pepper flakes, salt and freshly ground pepper. Keep warm. To assemble: Spread each piece of bread with some of the warm bean puree. Top with a generous amount of the Broccolini baby broccoli. Garnish with a drizzle of olive oil and a few shards of Parmesan cheese. Serves eight. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Pineapple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Cake---- 1 cup butter -- softened 2 cups granulated sugar 4 eggs 3 cups Softasilk cake four 1 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 2 tsp. vanilla 1 cup buttermilk 1 tbsp. coconut rum liquor ----Filling---- 2/3 cup granulated sugar 2/3 cup water 2 tsp. cornstarch 2 cups coconut ----Frosting---- 1/2 cup butter 2 cups powdered sugar 2 tbsp. milk green food coloring ----Topping---- 1 fresh pineapple 1 cup brown sugar 3 tbsp. butter ----Piecrust leaves---- 1 1/4 cups Softasilk 1/4 tsp. salt 1/3 cup shortening 4 tbsp. cold water -- (4 to 5) Cake: 1. Grease 6 cup oval cake pan. 2. In a mixer bowl, cream butter, gradually add sugar. Add eggs one at a time. 3. Add remaining ckae ingredients and mix. Pour batter into prepared pan and bake 40 to 50 minutes at 325 degrees. Filling: 1. Bring water to boil. Add sugar and cornstarch. 2. Boil four minutes. Add coconut. Topping: 1. Grease cookie sheet with butter. Cut both ends off pineapple and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. 2. Remove core from quarters, discard core. Remove pineapple rind. 3. Dip in brown sugar. Place on cookie sheet. Bake 20 to 30 minutes until brown. Frosting: 1. Cream butter. Slowly add powdered sugar. 2. Add milk until spreading consistancy. Add green coloring until frosing is medium green. Piecrust leaves: 1. Mix flour and vegetable shortening until pea-size crumbs form. 2. Add water and mix until balls form. 3. Roll into 1/4 inch thickness. Cut into pineapple leaf shape. Bake at 350 degrees 15 minutes until firm. Assemble cake: 1. Split cake in half. Brush buttom layer with coconut rum. Spread with filling. 2. Place top layer on bottom layer. Cover cake with buttercream frosting. 3. Cut pineapple into 1 inch wedges. Apply to entire cake. 4. Apply leaves to top of pineapple. Plate may be garnished with toasted coconut. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hummus with Tomato and Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Side Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups water 1 1/3 cups long grain rice 1 tsp. cumin seed 3/4 lb. canned garbanzo beans -- rinsed and drained 1 clove garlic -- minced 1/2 cup lemon juice 1/4 cup tahini 3/4 cup olive oil 2 Tbs. cilantro or parsley -- minced 2 tomatoes -- peeled, seeded and finely chopped 1 cup alfalfa sprouts Heat water in a saucepan over medium high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat a skillet over medium high heat. Add cumin seeds and roast until seeds have browned and popped. Shake skillet constantly. Transfer roasted cumin to a mortar or bowl. Grind with a pestle or wooden spoon. Combine garbanzo beans, garlic and lemon juice in a food processor or blender and process until smooth. Add tahini, and salt and pepper to taste and continue to process. Add half the oil. Process, continuing to add oil in a stream. Add cilantro and roasted cumin. Process until combined. Transfer to a mixing bowl. Stir in chopped tomatoes. Serve mixture over rice and garnish with alfalfa sprouts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Snow Balls Recipe By : California Fresh Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large lemons 2 teaspoons finely grated lemon rinds 3/4 cup fresh lemon juice (squeeze from lemons above) 1 cup 1% or non-fat milk 1 cup 1% buttermilk 1 cup sugar GARNISH: fresh raspberries -- mint leaves 1. Cut lemons in half lengthwise to resemble boats. 2. Cut small silver of peel from bottom of lemons to stabilize base. 3. Remove pulp from lemons to form a shell using a spoon or melon-baller. Cover with plastic wrap and freeze. 4. In a large freezer-safe bowl, combine lemon rinds, lemon juice, milk, and buttermilk. Add sugar and stir until dissolved. Cover with plastic wrap and freeze 8 hours or up to overnight. 5. Remove from freezer. If necessary to break up ice crystals, process in food processor or beat with electric mixer until smooth. Do not over process, mixture should hold very firm peaks. 6. Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days. Garnish with fresh and mint. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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