Guest guest Posted October 28, 2000 Report Share Posted October 28, 2000 * Exported from MasterCook * Green Bean Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds -- trimmed and cut into 2-inch lengths 2 1/2 tablespoons red wine vinegar or balsamic vinegar 1 teaspoon Dijon-style mustard 1 clove garlic -- peeled and minced salt and freshly ground pepper to taste 5 tablespoons good-quality extra-virgin olive oil 1/2 cup chopped green onions 1 1/2 tablespoons chopped parsley Cook green beans in salted boiling water until tender. While the beans are cooking, whisk together vinegar, mustard, garlic, salt, pepper and oil. Pour over green beans while they are still warm. Toss with green onions and parsley. Chill. May be served chilled or at room temperature. Per serving: Calories, 119; fat, 10 grams; no cholesterol; sodium, 23 milligrams; percent calories from fat, 70 percent. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Mushrooms and Pepper Fajitas Recipe By : Mushroom Council Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon whole cumin seeds 2 tablespoons olive oil 1 tablespoon minced garlic 1 1/2 pounds mixed fresh mushrooms -- such as portabella caps, shiitake and crimini 8 ounces fresh white mushrooms 1 red bell pepper -- halved 1 green bell pepper -- halved 1 medium sweet onion -- halved Twelve 6-inch flour tortillas -- warmed 8 ounces crumbled feta cheese Cilantro -- for garnish (optional) ----Chipotle Cream---- 1 container sour cream -- (8 ounce) 1 chipotle pepper -- stem and seeds removed 1/2 teaspoon salt Prepare Chipotle Cream; set aside. In a small dry skillet, heat cumin seeds until fragrant, about 1 minute. Place in a large bowl with olive oil, garlic and all the mushrooms; toss to mix and coat. Preheat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from the heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes. Slice vegetables into strips. Place an equal amount on each tortilla; sprinkle with feta cheese and a drizzle of Chipotle Cream. Garnish with cilantro, if desired. Chipotle Cream In a container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds. Makes 1 cup. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Brown Bread Recipe By : McCann's Irish Oatmeal Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unbleached white flour 1 1/2 cups whole-wheat flour 1/2 cup quick-cooking oatmeal 1/3 cup steel-cut oatmeal 2 1/2 teaspoons baking soda 1/4 cup firmly packed granulated sugar -- (1/4 to 1/3) 1/4 cup butter or margarine -- chilled and cut into 1/2-inch squares 1 1/2 cups buttermilk -- (1 1/2 to 2) Preheat oven to 425 degrees F. Lightly dust the surface of a baking sheet with flour. Stir together the flours, oats, baking soda and sugar in a large bowl. Using fingertips, quickly rub in the butter. Make a well in the center and gradually stir in the buttermilk with a wooden spoon until the dough is soft, but manageable. Turn the dough onto a lightly floured board and knead it for about 1 minute. Shape the dough into a ball and put it in the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is 1H inches thick. Using a sharp knife dipped in flour, make a cross (do not cut too deeply) through the center of the bread so that it will easy break into quarters when it is baked. Bake for about 35 minutes in preheated oven, or until browned and cooked through. Makes 1 loaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Oats Pudding Recipe By : " Grains " by Joanne Lamb Hayes and Bonnie Tandy Leblang Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Desserts Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup steel-cut (Irish) oats 1 cup boiling water 1 egg 1 cup milk 1 cup heavy cream 1/4 cup sugar 2 teaspoons vanilla extract 1/4 teaspoon salt 1/4 cup dried sour cherries or raisins Ground cinnamon Toast the oats in a large dry skillet over medium heat, stirring constantly for 5 minutes. Add the water; return to a boil over high heat. Remove skillet from heat, cover, and set aside 20 minutes or until the oats have absorbed all the water. Preheat oven to 350 degrees F. Lightly grease a 1 1/2-quart shallow casserole. Beat the egg until frothy in a medium bowl. Beat in the milk, cream, sugar, vanilla and salt. Stir in the oats and cherries. Turn the oat mixture into the prepared casserole. Sprinkle the cinnamon over the top. Bake 45 to 50 minutes or until set and lightly browned. Allow pudding to cool 15 to 20 minutes at room temperature, then serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Noodle Soup With Kimchi Recipe By : Yan Can & Company, Inc. Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 dried black mushrooms 1 package fresh egg noodles -- (about 1 pound) 4 cups (chicken) broth 1/4 pound snow peas -- ends snapped off and strings removed 1 small red bell pepper -- seeded and cut into matchstick pieces 2 tablespoons soy sauce 1 tablespoon shao hsing wine or dry sherry 2 teaspoons sesame oil 1/8 teaspoon white pepper Salt to taste 2 green onions (including tops) -- slivered kimchee to taste Pour boiling water over mushrooms and let soak for 30 minutes; drain. Cut off and discard stems and thinly slice caps; set aside. In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well. In a wok or large pot, bring broth and mushrooms to a boil over medium-high heat. Add snow peas and bell pepper; cook for 2 minutes or until snow peas are crisp-tender. Add soy sauce, wine or sherry, sesame oil, pepper and salt; cook for one minute . Add noodles and cook until heated through. Transfer to a large serving bowl, and top with green onions and kim chee to taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Masa Tiganitas Recipe By : " The Sephardic Kitchen " by Rabbi Robert Sternberg Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole matzot Whole milk to soak matzot (about 4 cups) 4 large eggs 1/4 cup yogurt Sunflower oil for sauteing Honey Finely chopped walnuts Place the whole matzot into a wide, deep mixing bowl or a square baking pan that can accommodate them all without breaking them. Pour the milk over them to cover. Soak the matzot in the milk until they soften enough so that they can be cut but are not so soft that they will disintegrate (about 2 to 2 1/2 minutes). While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt. When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzoh into four quarters. Stack the squares on top of one another on paper towels or on a plate. Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch. Heat the oil over medium-high heat until it is sizzling but not smoking. Dip one square of matzoh from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. A 12-inch skillet will hold two or three squares while they are frying. Fry the squares until golden brown on both sides. Keep the squares warm in a 250-degree F oven until all are ready. Apportion the squares onto serving plates. Serve with honey poured over the squares and sprinkle with chopped walnuts. Serving suggestions: Serve with thick yogurt, fresh fruit and coffee. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Navy Bean Soup with Onions and Tomatoes Recipe By : The Arabian Delights Cookbook by Anne Marie Weiss-Armush Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound navy beans -- soaked overnight 1 large onion -- chopped 2 stalks celery -- chopped (optional) 2 tablespoons olive oil 2 cloves garlic -- minced 2 tomatoes -- skinned and chopped 2 rounded tablespoons of tomato paste generous pinch sweet paprika 1 pinch Middle Eastern red pepper or cayenne 1 bay leaf 1/4 cup parsley -- minced Cook the soaked, drained beans for about an hour, leaving them slightly undercooked. In a large pot, saute the onion and celery in the olive oil until soft and transparent. Add the garlic, and cook for another minute. Stir in the chopped tomatoes, and simmer for a few minutes. Add the remaining ingredients plus the beans and 7 cups of their cooking liquid. If there isn't enough cooking liquid, add water to make 7 cups. Mix well, cover and cook for another 20 to 30 minutes to blend flavors. Remove bay leaf. Taste and adjust seasoning. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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