Guest guest Posted September 3, 2001 Report Share Posted September 3, 2001 These are recipes I had placed in a category “send to vege list” before I went away for a few weeks. I hope there are no duplicates ( ie, I sent before ) but if so, I am sorry! * Exported from MasterCook * Aioli Recipe By :Elizabeth Powell Serving Size : 8 Preparation Time :0:20 Categories : French Ready to send to Vege list Salad Dressings Salsas, Sauces & Spreads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 garlic cloves -- mashed 2 egg yolks 1/8 teaspoon salt 1 cup olive oil 1 teaspoon vinegar 1 teaspoon fresh lemon juice Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After about half the oil has been added and the mixture is thickening, add vinegar and lemon juice. Then continue adding olive oil slowly, beating until a thick emulsion is formed. Aioli may be used as a garlicky alternative to mayonnaise, but is delicious on its own as a sauce or dip for seafood or vegetables. - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 28g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 53mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cauliflower Pakora Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Indian Ready to send to Vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cauliflower -- cut into bite-size-pieces 1/4 cup yogurt (thick) 1 cup chick pea flour 1/4 teaspoon baking powder 1/2 teaspoon carom seed ( " Ajwain " in Hindi/ " Vaamu " in Telug) 1/4 teaspoon red chili powder 1/4 cup water Salt -- to taste Oil -- to deep fry In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake. Dip cauliflower pieces in the batter such that they are completely covered with the batter. In a deep skillet heat oil on medium and when oil is hot add the batter-covered cauliflower pieces. Fry until this batch is about half done (just about when the color of the batter starts to change) and remove from heat and keep aside. Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches. Goes well with ketchup. - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 2g Total Fat; (6% calories from fat); 18g Protein; 47g Carbohydrate; 0mg Cholesterol; 396mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Avocado Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : NEW Ready to send to Vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk 2 cups avocado pulp -- about 2 ripe avocado 1 cucumber -- peeled and chopped 2 tablespoons white onion -- diced 1 lime -- zest and juice 1 teaspoon salt 1 teaspoon white pepper 2 cups milk 1 cup water 2 tablespoons jalapeno sauce sour cream -- for garnish Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt, and pepper. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream and a little lime zest. - - - - - - - - - - - - - - - - - - - Per serving: 572 Calories (kcal); 21g Total Fat; (32% calories from fat); 35g Protein; 65g Carbohydrate; 84mg Cholesterol; 2900mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Peach Ice Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream & Sorbets Ready to send to Vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium-size ripe peaches -- peeled, pitted, and cut into 1/2-inch pieces (about 2 cups) 1/2 teaspoon juice from 1 lemon 1 Pinch salt 1 cup plus 6 tablespoons sugar 1 1/4 cups whole milk 1 1/3 cups heavy cream 6 large egg yolks 1 teaspoon vanilla extract 2 tablespoons vodka 1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours. 2. Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan with remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon, until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees. (During the early stages of cooking, there is a thin layer of foam on top of the custard. When the steam begins to rise from the custard and the foam has almost totally subsided, it is near 180 degrees. The mixture must not boil or the eggs will curdle.) Remove custard from heat, and pour it through fine-mesh sieve into bowl placed over ice-water bath. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours. 3. Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat, until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours. 4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer's instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours. Source: " Cook's magazine web site " Yield: " 1 " - - - - - - - - - - - - - - - - - - - Per serving: 1715 Calories (kcal); 158g Total Fat; (85% calories from fat); 33g Protein; 26g Carbohydrate; 1752mg Cholesterol; 445mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 29 1/2 Fat; 0 Other Carbohydrates NOTES : Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You'll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the vodka with peach-flavored liqueur (alcohol ensures the fruit's tenderness). The ice cream is at its peak when eaten within four hours of churning, although covered, it will keep in the freezer for up to two days. FOR " LEANER " FRESH PEACH ICE CREAM Follow recipe for Fresh Peach Ice Cream, increasing number of peaches to 4, decreasing sugar to 1 cup, increasing whole milk to 1 1/2 cups, and decreasing heavy cream to 1/4 cup, eggs yolks to 4, and vodka to 1 1/2 tablespoons. Each time a sugar addition is called for, add 1/3 cup. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingered Rice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : NEW Ready to send to Vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup short-grain rice 1/2 teaspoon fresh ginger -- finely minced 1/2 teaspoon peanut or canola oil 2 cups water 1/2 teaspoon salt Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12-15 minutes. Stir once and allow to stand until ready to serve. - - - - - - - - - - - - - - - - - - - Per serving: 717 Calories (kcal); 1g Total Fat; (1% calories from fat); 13g Protein; 158g Carbohydrate; 0mg Cholesterol; 1082mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Legume basket for a picnic Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : French Ready to send to Vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 handfuls Fresh haricort verts ( French skinny green beans ) -- washed and ends clipped, then lightly steamed and cooled 2 red bell peppers -- seeded and sliced 8 carrots -- peeled and julienned 20 French breakfast radishes -- washed and ends clipped 1 English seedless cucumber -- sliced aioli for dipping -- ( see seperate recipe ) - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 1g Total Fat; (3% calories from fat); 8g Protein; 74g Carbohydrate; 0mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : This is a typical thing to pack in a French picnic basket. In France, presentation is critical. These veges are beautifully prepared and then tucked in a small basket lined with a beautiful damask napkin before adding them to the picnic basket Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Marinated Thai-Style Mushrooms Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : NEW Ready to send to Vege list Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup rice wine vinegar 2 tablespoons sugar 2 tablespoons creamy-style peanut butter 1 tablespoon soy sauce 1 tablespoon Oriental sesame oil 1 teaspoon minced garlic 1/2 teaspoon minced -- fresh ginger 1/4 teaspoon salt 1/4 teaspoon red pepper -- crushed 1 pound fresh white mushrooms -- (about 5 cups) 1 pound fresh white mushrooms, quartered (about 5 cups) In a small saucepan combine vinegar, sugar, peanut butter, soy sauce, sesame oil, garlic, ginger, salt, and crushed red pepper. Cook over medium-low heat, stirring frequently, until hot, about 4 minutes. Meanwhile, in a large bowl place mushrooms; pour hot marinade over mushrooms; toss to coat. Let stand at room temperature to blend flavors, about 20 minutes. Serve as is or toss mushroom mixture with romaine lettuce, chopped bell pepper and enoki mushrooms, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 1563mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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