new recipes

[Guest guest]

* Exported from MasterCook *

 

Portabella Aram

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : NEW Ready to send to Vege list

Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

1 large tortilla wrap (any flavor)

3/4 cup Gorgonzola (enough to cover entire

tortilla)

12 washed and dried spinach leaves

6 thin slices sauteed eggplant

1 large portabella mushroom -- sliced thinly and

sauteed

1/4 red pepper -- cut into strips and

sauteed

1 tablespoon olive oil

 

 

Put the gorgonzola on the wrap and warm it until the cheese can be easily

spread over the entire wrap. Place the spinach leaves flat on the cheese,

covering the whole wrap. Do the same with the eggplant slices. Add the

portabella and red peppers and then roll very tightly. For sharing, slice

into rounds.

 

 

 

 

 

 

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

 

Per serving: 127 Calories (kcal); 14g Total Fat; (93% calories from fat);

trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Salad of Harticorts Verts

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : French Ready to send to Vege list

Salads Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound harticorts verts -- ( slim French green beans ),

trimmed

1 tablespoon extra virgin olive oil

1 teaspoon white wine vinegar

1 tablespoon mixed fresh herbs ( such as mint, parlsey,

clintro, chives and tarragon )

salt and pepper

 

Cook beans in a large pot of boiling salted water until just tender--about 3

to 4 minutes. Drain in a colander and rinse with cold water to cool the

beans. Drain again.

 

Toss together all the remaining ingredients and serve.

 

 

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

 

Per serving: 60 Calories (kcal); 7g Total Fat; (99% calories from fat); 0g

Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Salade Nicoise

 

Recipe By :from " French Provincial Cooking " by Elizabeth

David

Serving Size : 0 Preparation Time :0:00

Categories : French Ready to send to Vege list

Salads

 

Amount Measure Ingredient -- Preparation Method

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

hard-boiled eggs -- ,

black olives and tomatoes

dressing,

anchovy fillets

garlic

 

Arrange a quartered lettuce in your salad bowl. Add 2 hard-boiled eggs, cut

in half, 2 very firm quartered tomatoes, not more than half a dozen anchovy

fillets and 8 or 10 black olives, and if you like them, a few capers. Only

when the salad is about to be eaten, mix it with the dressing, made from the

best fruity olive oil you can lay hands on, tarragon vinegar, salt, pepper,

a crushed clove of garlic. It is up to you to choose the other ingredients:

tunny fish, cooked french beans, raw sliced red peppers, beetroot, potatoes,

artichoke hearts. It depends on what is to come afterwards. "

 

 

 

Description:

" from " French Provincial Cooking " "

 

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

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This is always served as an hors-d' oeuvre. The ingredients depend

upon

the season and what is available. But hard-boiled eggs, anchovy fillets,

black olives and tomatoes, with garlic in the dressing, are pretty well

constant elements in what should be a rough country salad, rather than a

fussy chef's concoction.

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Simple Roasted Carrots

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Pasta Ready to send to Vege list

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds baby carrots (two 16-ounce bags)

2 tablespoons olive oil

1/2 teaspoon salt

 

 

Adjust oven rack to middle position and heat oven to 475 degrees. Toss

carrots, oil, and salt in broiler-pan bottom. Spread into single layer and

roast 12 minutes. Shake pan to toss carrots; continue roasting about 8

minutes longer, shaking pan twice more, until carrots are browned and

tender.

 

Source:

" Cook's magazine web site "

 

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

 

Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat);

0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1066mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Inspect your bag of baby carrots carefully for pockets of water.

Carrots taken from the top of the supermarket’s carrot pile are often

waterlogged. This not only makes carrots mealy, it also dashes any hopes of

caramelization in the oven.

Nutr. Assoc. : 0 0 0