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Fruits, grains/veggies / Veggies |
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| Recipe | Rating |
| 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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| 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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