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Fruits, grains/veggies |
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| Recipe | Rating |
| Vegetables in Puff Pastries
Chop the spring onions finely. Pour oil in the pan, add the spring onions and garlic and stir for 2 minutes. Add the ginger and coriander. Simmer for about 3-5 minutes then add the balsamic vinegar a drizzle at a time to thicken. Spoon a little of the vegetable mix into the puff rectangle, add a little sauce and top with lid. ----- ---------- |
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| Vegetables And Pasta in Seasoned Broth
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6530 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-21-1998 Recipe by: Michele Urvater ----- ---------- |
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| Vegetables Agro Dolce
3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the eggplant and stir to mix. Cover and cook on the low heat setting about 4 1/2 hours, or until the vegetables are tender. Drain the vegetables into a colander and return to the slow cooker. 4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, 1/4 teaspoon salt, and sugar. Increase the heat setting to high and cook, uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve warm, at room temperature, or chilled. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton ----- ---------- |
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| Vegetable-Stuffed Sandwich
Slice into 4 portions and serve at room temperature. Serves 4 Per serving: 1401 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 272g Carbohydrate; 0mg Cholesterol; 2793mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable-Rice Toss
until blended. Pour over rice mixture; toss gently. Chill Yield: 6 to 8 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 8, 1999 ----- ---------- |
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| Vegetable-Filled Rolled Sushi
moisten edge of non; press to seal. Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve with Sesame-Miso Sauce (see separate recipe). PER ROLL WITHOUT EXTRA FILLINGS: 50 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 10G CARB.; 0 CHOL.; 2MG SOD.; 0 FIBER. By Kathleen |
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| Vegetable-Bean Hot Pot
POINTS: 3 SERVING SIZE: 1/4 of soup SELECTIONS: 1 bread; 1 fruit/vegetable PER SERVING: 198 calories; 35.4g carbohydrate; 2.1g fat (1.0g saturated); 6.0 g fiber; 11.8g protein; 4mg cholesterol; 578mg sodium; 138mg calcium; 4.3mg iron (RECIPE FROM: Weight Watchers Cook Quick, Cook Healthy Cookbook. From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 20, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Vegetable-And Ricotta- Stuffed Collard Rolls with Tomato Sa
taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375F. oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Transfer the sauce to a saucepan and boil it until it is thickened. Stir in the parsley and pour the sauce over the rolls. Serves 4 to 6. Gourmet February 1992 ----- ---------- |
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| Vegetable Wreath Platter
of your favorite dip in the center. Source: Canadian Living Merry Christmas Cookbook. Typed in MMFormat by Cindy Hartlin Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Vegetable Vermicelli
garnish with grated Parmesan and chives. Serve immediately. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B22 broadcast 02-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Vegetable Turkey Pockets
Posted by Carol Shenkenberger to the Fidonet National Cooking echo 11-98 Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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| Vegetable Tortilla Lasagne
Let lasagne stand, covered, 5 minutes before serving. Cut lasagne in half and serve with lime. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8913) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-18-1999 Recipe by: Sara Moulton ----- ---------- |
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| Vegetable Tortilla
Per serving: 1401 Calories; 101g Fat (63% calories from fat); 68g Protein; 67g Carbohydrate; 1832mg Cholesterol; 662mg Sodium By Patty |
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| Vegetable Tian
Sprinkle the Parmesan cheese over the top. Bake for 30 minutes. The tian is a large square or rectangular ovenproof dish with quite high sides, fromProvence. It is used to prepare all sorts of gratin dishes which are also given the name "tian". ----- ---------- |
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| Vegetable Terrine
Place terrine in a roasting tin. Pour in enough hot water to come three-quarters of the way up the sides of the terrine. Bake in a pre-heated over at 180C / 350F / gas mark 4 for 1 hour. Remove foil and bake for a further 25-30 minutes or until form. Remove from oven and allow to cools slightly. Turn out carefully onto a serving dish. Serve hot or cold cut into slices, with fresh crusty bread or rolls. ----- ---------- |
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| Vegetable Tempura
is a very delicate, crunchy and tender delicacy. It is important to prepare all ingredients, including dipping sauces, in advance and have all items "on deck" for quick frying. Before adding battered vegetables, make certain that oil is very hot, about 375 to 400 degrees. Oil that is not hot enough will result in a soggy, greasy and very caloric piece of mealy vegetable. Experiment with your own favorite vegetables. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 161 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com ----- ---------- |
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| Vegetable Tempura
Dip vegetable pieces in batter until evenly coated and deepfry in the preheated oil for 2-3 minutes until crisp and golden brown. Serve immediately with light soy sauce. NOTES : A delicious Oriental starter or main course.As a starter this dish would serve 8.Or why not try it as part of a buffet. ----- ---------- |
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| Vegetable Tempura
5 Turn the vegetables at intervals to ensure both sides are cooked equally and fish out with a slotted spoon, shaking off excess oil. Drain on kitchen paper and eat as soon as possible, while the batter is crisp. Recipe by: The Naked Chef ----- ---------- |
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| Vegetable Tart
Source: "CHEF DU JOUR - (Show # DJ-9577) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Richard Dowd ----- ---------- |
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| Vegetable Tamales
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-093 broadcast 01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Vegetable Tagine
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 109 Calories (kcal); 9g Total Fat; (71% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Green ----- ---------- |
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| Vegetable Sunflower Burgers
minutes. 4. Serve hot on a kaiser roll with choice of toppings, such as lettuce, sliced tomato, sliced onion, etc. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection |
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| Vegetable Studded Couscous
pepper; serve warm or at room temperature. Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g Carbohydrate; 1mg Cholesterol; 703mg Sodium Recipe by: Food and Wine, February 1997 ----- ---------- |
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| Vegetable Strudel/red Pepper Coulis
For Red Pepper Coulis: (Makes 8 servings) In a medium pan, combine red bell peppers, onion and vegetable stock. Bring to a boil, lower heat and simmer. Remove from heat and cool slightly for five minutes. Place in a blender and process until pureed, then strain through a sieve. Add remaining ingredients and mix well. Serve warm. HINT: assemble strudel on parchment paper and transfer paper/strudel to baking sheet. Signature Recipe of Bernd Schmitt, Executive Chef Canyon Ranch Tuson Ariz. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm" |
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| Vegetable Stock Pressure-Cooked
5. Allow the stock to cool slightly. Strain into a large storage container. Cover and refrigerate until needed. NOTES : Entered to MasterCook by Ellen Pickett |
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| Vegetable Stock (Vegetarian Feast)
have a nice, aromatic broth. Correct the seasoning. Strain and discard the vegetables and whole seasonings. This stock freezes well. Recipe by: Martha Rose Shulman, The Vegetarian Feast ----- ---------- |
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| Vegetable Stock
bay leaf, the parsley,and the salt, bring the mixture to a boil, and simmer it, uncovered, for 2 hours. Strain the stock through a fine sieve into a bowl and let it cool. Chill the stock and remove the fat. Makes about 9 cups. Gourmet April 1993 ----- ---------- |
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| Vegetable Stock
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6112 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-24-1996 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Vegetable Stock
garlic. Stir to coat with oil and cook about 5 minutes. Add remaining ingredients. Bring to a boil, skim any "scum" from the surface, and reduce heat to low. Simmer for 30 minutes. Strain stock into a 3-quart bowl, discarding solids. Let stock cool to room temperature, then cover and refrigerate in a covered container for up to 3 days or freeze for up to a month. From article by Annette Gooch, United Press Syndicate, in the Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" |
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| Vegetable Stir-Fry
Approximately 8 minutes. Per serving (excluding unknown items): 585 Calories; 45g Fat (65% calories from fat); 17g Protein; 38g Carbohydrate; 0mg Cholesterol; 2099mg Sodium By Patty |
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