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Fruits, grains/veggies / Veggies |
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| Recipe | Rating |
| Winter Vegetables with Horseradish Dill Butter
and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200F. oven. Serves 18. Gourmet January 1991 ----- ---------- |
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| Winter Vegetables Bourguignonne
together cornstarch and water. Push vegetables to one side of pot, exposing hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to stir a few seconds, until liquid thickens and clears. Sprinkle parsley over top and stir to coat vegetables with sauce. LACT0/VEGAN PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD, 11mg CHOL, 5.4g FIBER By "Karen C. Greenlee" |
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| Winter Vegetable Pot Pie
strips and create a lattice net on top of the pie. Tuck edges of lattice strips into the filling. Bake until filling is bubbling and top of pie is golden brown and firm. Serve hot. NOTES : "My inspiration for this pot pie came from Meredith McCarty, one of the most talented whole foods cooks in the world, in my humble opinion. She has an intuitive, creative cooking style that has created some of the richest, most delicious whole foods dishes I have ever tasted." [Christina] Recipe by: Cooking the Whole Foods Way, Christina Pirello Posted to EAT-LF Digest by "Ellen C." |
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| Winter Vegetable Broth with Barley Bannock
6 Heat a griddle pan on a medium heat. Place the four doughs onto the pan and cook for 3-4 minutes on each side, or until golden. 7 For the Herbed Butter: Finely chop a selection of herbs and add them to the softened butter. Season well and beat together until thoroughly mixed. 8 Spoon into a small butter dish and smooth over with a palette knife. Decorate with a herb leaf. Finely chop the parsley for the broth. Stir the dry sherry and parsley into the broth and season. 9 Ladle the broth into a soup bowl and put in a serving plate. Serve with the barley bannocks and herb butter. For the Pearl Barley: Wash thoroughly in cold water, put in a pan, cover in cold water, boil and simmer for 30 minutes. Recipe by: Can't Cook Won't Cook ----- ---------- |
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| Winter Vegetable Bake
butter, crumbs and parsley and sprinkle on top. Bake uncovered for 20-25 minutes until heated through. Yield: 6 Source: Fare for Friends Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Winter Roast Vegetable Salad
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 ----- ---------- |
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| Wild Rice with Baby Vegetables
Calories 182, Fat 2, Carbohydrate 33, Protein 8, Sodium 105, Fiber 4. 3 WW points. Recipe by: Kathleen Schuller Posted to EAT-LF Digest by Kathleen |
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| White Bean And Vegetable Salad
oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges. Serves 8 as a first course. Gourmet June 1993 ----- ---------- |
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| White Bean And Vegetable Salad
Per serving: 1475 Calories (kcal); 4g Total Fat; (2% calories from fat); 98g Protein; 274g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 16 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9307 ----- ---------- |
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| Warm Vegetable Salad W Chanterelle And Portabello Mushrooms
drizzle some of remaining vinaigrette over. Slice Portobellos thickly and arrange around. Garnish with watercress and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 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 08-07-1996 Recipe by: John Ash ----- ---------- |
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| Warm Lentil And Vegetable Salad with Sundried Tomato Dressin
absorbed. In a separate bowl, toss the spinach leaves with the dressing until thoroughly coated gently fold the spinach leaves into the lentil mixture. Crumble the feta cheese over the top, scatter the dill over and drizzle over the lime juice. Per serving: 2160 Calories (kcal); 94g Total Fat; (38% calories from fat); 73g Protein; 267g Carbohydrate; 109mg Cholesterol; 15222mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Cous-Cous Salad with Marinated Vegetables
8 For the Bulghar Wheat and Chargrilled Chicken Salad variation: Replace the cous-cous with bulghur wheat and cook in the same way in 300ml/ 1/2 pint stock. 9 Chargrill two chicken breasts for five minutes each side, until tender and cooked through. 10 Stir the feta and salad onions into the couscous and spoon onto serving plates. Place the chicken on top and finish the dish as before. Per serving: 413 Calories (kcal); 38g Total Fat; (79% calories from fat); 9g Protein; 13g Carbohydrate; 45mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vermicelli with Oven-Roasted Vegetables
Nutritional Information estimated by MC: Each serving provides:195 Calories, 3 g fat (13% cff) We reduced the fat and calories by reducing the amount of oil (2 tbs) NUTRITION estimated by mastercook: 129 cals, 5 g fat (28% cff). ORIGINAL RECIPE 220 Calories, 6 g total fat (24% cff) >kitpath@earthlink.net 3/99 Recipe by: Ronzoni Pasta (Box) Posted to EAT-LF Digest by PatHanneman |
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| Vegetables with Red Pepper And Garlic Mayonnaise
Place dip in center of platter. Arrange vegetables around dip and serve. Makes 1 cup. Bon Appetit May 1994 ----- ---------- |
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| Vegetables North Beach
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith ----- ---------- |
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| 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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