Misc Recipes VI - whoops two IV's and no V

[Guest guest]

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 *

 

Spicy Broccoli with Tomatoes

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tsp. olive oil

1 lb. broccoli florets

1 clove garlic -- minced

1/8 tsp. chili pepper flakes -- crushed

1/2 cup recipe-ready crushed tomatoes

 

Heat oil in a heavy saucepan over medium high heat. Sauté broccoli, garlic, and

chili pepper flakes 20 seconds. Add tomatoes. Cover saucepan and reduce heat to

medium. Simmer 7-8 minutes or until broccoli is bright green and tender and

tomato sauce has thickened. (Add a little water if necessary.)

 

 

 

 

 

 

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* Exported from MasterCook *

 

Spinach & Cheese Dumplings

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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10 oz. Butter

10 Eggs lightly beaten

1 1/2 Cups Water

20 oz. Flour

2 Cups Grated fresh Parmesan Cheese

1 Cup Cooked Fresh Spinach (Chopped Coarsely)

 

1. Cut butter in small cubes, add water and melt overlow heat. Add eggs and cook

stirring often, for 1 minute.

 

2. Add the flour and cook over high heat for 2-minutes until everything is well

incorporated. Add spinach and parmesan cheese, let stand for one hour.

 

3. Make egg shaped quenelles, using a tablespoon (approximatelt 2-ozs. each).

Poach in hot chicken stock for five minutes, or until quenelles float on top of

stock.

 

4. Serve with your favorite cheese sauce. Makes 40 dumplings.

 

 

 

 

 

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NOTES : Chanterelle Restaurant - Chef: Jim Turknet

* Exported from MasterCook *

 

Spinach Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups packed -- fresh spinach

leaves (4 to 6)

1/4 cup toasted whole almonds

2 1/2 tsp. toasted sesame seeds

2 whole chile pasilla negro -- sliced thinly,

toasted

1/2 cup queso fresco (fresh cheese) " El Mexicano "

brand cut in small cubes

3/4 cup cherry tomatoes-sliced in half

----DRESSING----

1/3 cup apple cider vinegar

3/4 cup olive oil

juice of 1 lime

1/4 cup finely diced white onion

salt and freshly ground pepper

 

1. Make the dressing by whisking all the dressing ingredients together. Sit

aside.

 

2. In a 350 degree oven place the almonds and sesame seeds in two separate sheet

pans and toast them until lightly brown about 12-15 minutes. Cool. Toast the

chile strips the same way, be careful they don't burn or they will become

bitter.

 

3. Place the spinach, almonds, sesame seeds (save a few for garnish), pasilla

chiles and tomatoes in a large bowl pour most of the dressing over the salad and

toss, check for seasoning if needed add more dressing. Garnish the salad with

" El Mexicano " cheese cut in cubes and a few sesame seeds.

 

 

 

 

 

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NOTES : Centro Cocina Mexicana

* Exported from MasterCook *

 

Strawberry/Banana Energizer Shake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3 ripe bananas

8 ounces frozen strawberries

6 ounces frozen peaches (optional)

8 ounces " Rice Dream " non-dairy beverage

6 ounces orange juice

 

1. Combine all ingredients in mixer and blend.

 

 

 

 

 

 

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NOTES : Beth Decaprio

* Exported from MasterCook *

 

Summer Coolers

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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California Fresh

----BASE SYRUP----

2 cups sugar

4 cups water

----MELON BLAST----

1 Honeydew melon -- peeled and seeded

4 Kiwis -- peeled

3/4 cup squeezed lime juice (about 8 limes)

1 cup base syrup

1 1/2 cups cold water

----STRAWBERRY KIWI LEMONADE----

2 pints strawberries -- hulled

4 kiwis -- peeled

1 cup freshly squeezed lemon juice

1 cup base syrup

1 1/2 cups cold water

----CITRUS COOLER----

2 cups freshly squeezed orange juice (about 5

oranges)

1 cup freshly squeezed lemon juice (about 7

lemons)

1 cup base syrup

1 1/2 cups cold water

 

BASE SYRUP:

Fill medium size bowl with ice. In large saucepan, combine sugar and water and

bring to a boil. Cook until the sugar completely dissolves, about 10 minutes.

Transfer syrup to a bowl and set the bowl in the bowl of ice. Let stand,

stirring occasionally until chilled. Store in refrigerator in airtight container

for up to 2 months.

 

MELON BLAST:

Place honeydew melon in juice extractor, process. This will yield approximately

1 3/4 cups juice. Place kiwi in food processor, process. Yields approximately 1

1/2 cups puree. Place melon juice and kiwi puree in large pitcher. Add lime

juice, base syrup and water. Stir until combined. Pour over ice and serve.

 

STRAWBERRY KIWI LEMONADE:

Place strawberries in juicer, process. Yields 2 cups of juice. Place kiwi in

food processor, process. Yields approximately 1 1/2 cups puree. Place juice and

puree in large pitcher and add lemon juice, base syrup and water. Stir until

combined. Pour over ice and serve.

 

CITRUS COOLER:

Place juices in large pitcher. Add base syrup and water. Stir until combined.

Pour over ice and serve.

 

To spice up any of these flavors replace water with seltzer water

 

 

 

 

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