Today is Sunday, May 20 2012 5:12 pm
Fruits, grains/veggies |
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| Recipe | Rating |
| Vegetable Stir Fry - Yachae Bokum (Korean)
Adapted from SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) Original suggests up to 1+1/2 tablespoons oil; hot pepper not specifically mentioned. Shredded radish is my idea. Pat Hanneman <>kitpath@earthlink.net 4/99 NOTES : Briefly stir fried red bell pepper, spring onions and mild cabbage offer crunch beside the soft texture of tofu and rice or noodle. Vary vegetables by season. Wheat noodles (chow mein), buckwheat (Japanese "soba") and sweet potato (often called "Korean Vermicelli") would go well with this dish. Medium-grain white rice is popular. Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman |
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| Vegetable Stir Fry
onions. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Vegetable Spring Rolls W/ Baked Seasoned Tofu
NOTE: "You'll be able to buy the bean thread noodles and rice paper wrappers in most Asian groceries, particularly those that specialize in Thai or Vietnamese ingredients. The wrappers are fragile and break or tear easily, so have a few extra on hand when preparing this dish." REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Vegetable Spring Rolls
Fold in the edges and roll up the spring roll. Secure the edges well, then deep fry for approx 2 minutes until golden brown and crispy. Serve hot. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n, ----- ---------- |
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| Vegetable Spring Rolls
tablespoon of the mixture in the centre. Fold over one side of the pastry until it almost covers the filling. Brush the opposite side with cornflour mix and tuck in the sides, finally fold down the pastry and place on to a tray. Deep fry until golden brown. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Vegetable Soybean Loaf
Bake for 40 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. Allow o stand for about 5 minutes before serving. Serve the slices topped with sauce of your choice. Per serving: 148 Calories; 5g Fat (30% calories from fat); 11g Protein; 17g Carbohydrate; 0mg Cholesterol; 181mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat Recipe by: The Complete Soy Cookbook, Paulette Mitchell Posted to EAT-LF Digest by "Ellen C." |
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| Vegetable Souviaki
3. Wrap a serviette around the base and serve as a meal or quick healthy snack. Recipe by: Super Food Ideas (Aussie Magazine) ----- ---------- |
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| Vegetable Sizzlers
Turn carefully to sizzle all over. Transfer tray to its wooden container. Make tray very hot before serving and sprinkle very lightly with some white vinegar, to sizzle. Serve piping hot with sauce, garlic rolls, etc. Making time: 1 hour Makes: 1 large serving bowl Shelflife: Serve immediately, prior preparation as convenient. Note: To make for a large number of guests, it would be better to use the same method but use a large griddle (tawa used for pav bhaji) to accommodate for all. Increase all the ingredients accordingly. ----- ---------- |
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| Vegetable Seasoning Mix
1/2 ts Cinnamon; ground 1/2 ts Nutmeg; ground Recipe by: Paul Prudhomme ----- ---------- |
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| Vegetable Seasoning
Note: I have toyed with substituting Calvin's powder for the cayenne but like this mix and Calvin's the way they are. Posted to CHILE-HEADS DIGEST by "Dave Hendricks" |
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| Vegetable Saute
Per serving (excluding unknown items): 665 Calories; 59g Fat (75% calories from fat); 11g Protein; 33g Carbohydrate; 0mg Cholesterol; 440mg Sodium By Patty |
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| Vegetable Satay
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2152 broadcast 08-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 Recipe by: Emeril Lagasse ----- ---------- |
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| Vegetable Samosas
triangle over upon itself, bottom corner towards opposite side, until you reach the top. Make the rest of the samosas in the same way. Place the samosas on oiled baking sheet and brush the top of each with a little oil. Cook in preheated oven 15-20 mins until golden. Per serving: 188 Calories (kcal); 14g Total Fat; (64% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable Samosa
slightly. Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal. Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm. ----- ---------- |
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| Vegetable Salad with Cornbread Croutons
1 hour. Combine lettuce, celery, tomato, green pepper and onion; toss well. Combine olive oil, lemon juice, dry mustard, salt and mayonnaise. Mix with vegetables. Serve with cornbread croutons. Yield: 8 servings. ----- ---------- |
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| Vegetable Rosti
potatoes, sprinkle cheese over the vegetables. 3 Cover the pan and fry for a few minutes until the cheese has melted over the vegetables. Recipe by: Food & Drink ----- ---------- |
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| Vegetable Risotto (Pressure Cooker)
own accord. Open cooker and let stand uncovered for 5 minutes. Using a fork, toss risotto lightly before serving. MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: Weight Watchers Fast and Fabulous Cookbook Posted to EAT-LF Digest by Roberta Banghart |
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| Vegetable Risotto
When rice is almost ready add the courgette, mushroom and cheese. Finally add the butter and parsley to the ready cooked rice. Serves 1 ----- ---------- |
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| Vegetable Rice with Cannellini
along with the beans, corn, herbs, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Per serving: 248 Calories (kcal); 7g Total Fat; (26% calories from fat); 4g Protein; 41g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook ----- ---------- |
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| Vegetable Rice Pizza (Usarice)
3) Top with remaining /12 cup mozzarella cheese and with parsley. Bake at 400 degrees 8 to 10 minutes Makes 4 servings. Nutrition estimated by mastercook: 228 cals, 7g fat. (31% cff) Recipe by: http://www.usarice.com/domestic/recipes/vegpizza.htm Posted to EAT-LF Digest by PatHanneman |
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| Vegetable Rice Pancakes
4. Heat oil in a frying pan. Drop 2 tablespoons of the mixture into oil and cook until brown on the underside. Turn and cook the other side. Continue with remaining mixture. Serve with tomato relish. Recipe by: Super Food Ideas (Aussie Magazine) ----- ---------- |
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| Vegetable Rice
Per serving: 550 Calories (kcal); 10g Total Fat; (16% calories from fat); 13g Protein; 102g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable Ribbons with Horseradish Lemon Butter
Serves 2. Gourmet April 1991 ----- ---------- |
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| Vegetable Reuben
Mike Milken (Time Life, 1998). PER SANDWICH: 249 CAL.; 15G PROT.; 5G TOTAL FAT (1G SAT. FAT); 34G CARB.; 0 CHOL.; 763MG SOD.; 5G FIBER By Kathleen |
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| Vegetable Ragout with Sweet Potatoes
boil. 3. Cook, covered, over medium to medium-low heat 20 to 25 minutes, until vegetables are very tender, stirring once or twice. 4. Taste and add more salt and pepper, if needed. Add jalapeno. Spoon into shallow bowls; top with spoonful of yogurt and sprinkle with cilantro. Yield: 4 servings. 235cals, 8g fat (30% cff) Recipe by Marie Simmons. See Dec 21, 1998 http://www.stlnet.com/postnet/news/pdtoday.nsf/Food/ >MC by kitpath Recipe by: Marie Simmons 12/98 Posted to EAT-LF Digest by Pat Hanneman |
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| Vegetable Quiche
oven until set and brown on top. Posted to JEWISH-FOOD digest by Helen Ring |
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| Vegetable Quesadillas
parsley, cilentro and salt and pepper. Saute until tender. Remove from heat. Heat a large saute pan, lightly coat with oil. Place a tortilla in the pan so it lays flat. Add cheese to completely cover half the tortilla, add the sauteed vegetables, fold the other half over onto the vegetables and cheese. Once browned, remove from heat and cut into pie-shaped quarters. Plate and garnish with fresh greens, diced tomatoes and black olives. Accompany with sour cream, guacamole and/or fresh salsa. Enjoy! ----- ---------- |
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| Vegetable Puff Pie
Cut off a strip of pastry and place on the dish rim, brush with water. Place on the pastry lid and press the edges together to seal. Trim and flute edges. Make a hole in the top of the pie. Use trimmings to make holly and ivy shapes and berries. Glaze well. Place in the preheated oven for 30 minutes until golden brown. NOTES : A delicious vegetable winter pie. ----- ---------- |
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| Vegetable Potstickers
without crowding and brown them on one side. Add some of the stock, cover, and steam for about 1 minute. Repeat for the remaining potstickers, pouring in more stock as needed. Serve the Vegetable Potstickers warm, with soy sauce and Chinese mustard on the side. Serves six. Per serving: 453 Calories (kcal); 43g Total Fat; (82% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 372mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable Potato Topper
Serve over potatoes. Top with mozzarella cheese. If desired, garnish with yellow cherry tomatoes and celery leaves. Yield: 4 cups sauce or 4 side dish servings. Prep Time: 10 minutes Cook Time: 20 minutes *Tip: You can also add 1/2 cup chopped pepperoni to spaghetti sauce before cooking. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" |
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