I give up! Can't get the numbers right! MISC RECIPES

[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 *

 

Sweet and Sour Bean Salad

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1/4 lb. green beans -- ends trimmed, cut

into 2 inch pieces

3 ounces apricot preserves

2 Tbs. cider vinegar

3/4 tsp. sugar

1/4 lb. canned black beans -- rinsed and drained

1/4 lb. canned Great Northern beans -- rinsed and drained

1/4 lb. canned wax beans -- rinsed and drained

1/4 lb. canned red kidney beans -- rinsed and drained

1/4 small red onion -- thinly sliced

 

Place green beans in a steamer basket over boiling water. Cover pan and steam

8-10 minutes or until just tender. Drain beans. Mix next 3 ingredients in a bowl

with a wire whisk or fork. Season with salt and pepper to taste. Add remaining

ingredients to preserves mixture. Stir in green beans and toss. Cover and

refrigerate bean salad at least 6 hours or overnight for flavors to meld.

 

 

 

 

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* Exported from MasterCook *

 

Thai Coconut Sauce

 

Recipe By : Stanford's Restaurant & Bar

Serving Size : 1 Preparation Time :0:00

Categories : Ethnic Sauces

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

3 cups BBQ Sauce

3/4 cup soy sauce

8 oz. Peanut butter (creamy)

1/4 cup rice wine vinegar

2 Tbl. Hot chili oil

2 Tbl. Ground ginger

8 cans Coconut Milk (14 oz. each)

1 cup Sugar

1/4 cup Ginger puree

4 tsp. Cayenne pepper

 

 

1. Combine ingredients and blend well. Refrigerate.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Thai Cucumber Salad

 

Recipe By : Thai Garden Restaurant

Serving Size : 1 Preparation Time :0:00

Categories : Ethnic Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 cup rice vinegar

1/2 cup sugar

1 teaspoon salt

1 cup sliced cucumbers

1/4 cup sliced red onion

Sliced red chili peppers for garnish

Sliced green chilli peppers for garnish

ground peanuts for garnish

 

1. Heat rice vinegar to a muedium-hot temperature. Add sugar and salt to taste.

Set aside to cool.

 

2. Before serving, add cucumber, red onion, chili peppers, and ground peanuts.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Tomato and Grilled Bread Salad

 

Recipe By : 4th Street Grille

Serving Size : 1 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 Sourdough loaf cut into 1 1/2 " slices

1/4 cup olive oil

1 lb. young greens

6 large tomatoes -- any variety

1/2 lb. goat cheese

1 bunch fresh basil -- finely chopped

----Vinaigrette----

1/4 cup balsamic vinegar

1 cup olive oil

1/4 tsp. fresh cracked pepper

1 Minced shallot

1 tsp. salt

 

1. Rub sliced sourdough with olive oil.

 

2. Grill on medium heat. Don't Burn.

 

3. Cut tomatoes into 1 " cubes.

 

4. Place greens on plate. Arrange bread throughout greens.

 

5. Add tomatoes and crumbled goat cheese.

 

6. Combine vinaigrette ingredients and drizzle over salad.

 

 

 

 

 

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* Exported from MasterCook *

 

Vegetable Pastry (Fagottino Di Verdure)

 

Recipe By : Bravo Ristorante Italiano

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 sheet puff pastry cut in four squares

8 oz any mix vegetables

2 oz gorgonzola cheese

6 oz cream

2 egg yolk

salt and pepper to taste

 

1. Saute the vegetables and season to taste, then puree the vegetables in a food

processor.

 

2. With a spoon fill the puff pastry and seal by brushing on a coat of egg yolk

over the entire exterior of pastry.

 

3. Arrange the pastry in a cooking tray and bake at 325 for 10 to 15 minutes.

 

4. In a saute pan, dissolve the cheese with the cream. When the sauce is

reduced, spread a little in each plate and place the fagottino in the center to

serve.

 

 

 

 

 

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