Almond Mushroom Pate Recipe

A-Z | Search Ingredients

Recipes

Restaurants

Utilities

Cooking Directory Recipesbox

Difficulty
Easy
Intermediate
Difficult
Expert

Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup

Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison

Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat

Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

Recipe Name: Almond Mushroom Pate

Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6

Ingredients:
2 Tablespoon(s) Margarine 1 x Sm Onion, chopped (1/4 c)
1 Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz)
1/2 Teaspoon(s) Tarragon 1 c Blanched Whole Almonds(6 oz)
1 Tablespoon(s) Lemon juice 2 t Soy Sauce
1 Dash(s) White Pepper 2 T Cream Cheese, opt. *

Directions: * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Baba Ghannouj Categories: Appetizers Vegetables Servings: 6 1 x Med Eggplant, peeled * 1/4 c Tahini 1 T Lemon juice 1 x Clove garlic 1/4 t Black Pepper 1 ds Ground Cumin 2 T Sesame seeds 2 T Finely chopped fresh Parsley * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. - store sesame seeds in cool, dark place in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hummus Categories: Appetizers Vegetables Servings: 6 1 T Safflower Oil 2 T Chopped Onion 1 x Clove garlic, minced 1/4 c Minced fresh parsley 1 t Basil 1/4 t Ground Coriander 1/4 t Oregano 1/4 t Black pepper 15 oz Can drained Chick Peas 3 T Lemon juice 2 T Toasted Sesame seeds 1 ds Cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. - replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cheesy Vegetable Spread Categories: Appetizers Cheese Spreads Servings: 6 1 c Shredded Farmer Cheese(4 oz) 3 T Plain Yogurt 1 t Lemon juice 1 t Soy sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 T Finely chopped Celery 2 T Chopped Pecans 2 T Currants 1 T Toasted Wheat germ 1/2 t Curry powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese - mayonnaise may be substituted for the yogurt - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes - serve as accompaniment to soups or salads - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peanut Chili Dip Categories: Appetizers Servings: 4 1/3 c Peanut Butter (any variety) 3 T Water 2 T Soy sauce 2 T Lemon juice 2 t Honey 2 x Cloves garlic, finely minced 1 T Chili powder 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Curried Yogurt Dip Categories: Appetizers Spreads Servings: 4 3/4 c Plain Yogurt 2 t Curry powder 1 t Lemon juice 1/2 t Honey 1/4 t Black pepper 1/8 t Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Herbed Garlic Croutons Categories: Appetizers Croutons Servings: 4 4 T Margarine (unsalted) 2 x Cloves garlic, minced 1/2 t Basil 1/2 t Oregano 2 c Whole wheat bread cubes,1/2" In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, chili powder, or thyme. - to bake, toss bread slices in melted margarine or oil; then cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pita Crisps Categories: Appetizers Croutons Servings: 4 2 x Pita breads (6" diameter) 2 t Margarine 2 t Oregano 4 T Grated Parmesan cheese Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vegetable Stock Categories: Soups Vegetables Servings: 8 2 T Safflower Oil 1 x Lg Onion, sliced 1 x Carrot, sliced (with greens) 1 x Stalk Celery,sliced (w/grns) 1 x Tomato, cubed 1 x Potato, cubed 1 x Turnip, sliced (peel if waxy 2 x Cloves Garlic, halved 2 qt Plus 1 cup Water 1 x Bay leaf 1 x Lg sprig Parsley 1/2 t Black pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chunky Garden Gazpacho Categories: Soups Vegetables Servings: 5 15 oz Can Tomato Sauce (1 1/2 cup) 2 T Olive oil 2 T Red Wine Vinegar 1 T Honey 1 x Med Tomato,cut in 1/2" cubes 1 x Med Green Pepper, chopped 1 x Sm Sweet Red Pepper, chopped 1 x Stalk celery, chopped 1 x Clove Garlic, finely minced 1/2 x Cucumber, seeded & chopped 1 x Scallion, chopped 1/2 t Hot pepper sauce 1/2 t Black Pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce - for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Batter Dipped Tofu Categories: Servings: 5 1/2 lb Firm Tofu 1/2 c Unbleached Flour 2 T Toasted Wheat germ 1/2 t Thyme 1/4 t Dill weed 1/4 t Garlic powder 1/4 t Paprika 1/4 t Black Pepper 1 x Egg 1 T Milk 3 dr Hot Pepper Sauce 2 T Safflower oil --------------------------------GINGER SAUCE-------------------------------- 6 T Rice vinegar 6 T Sugar 3/4 c Plus 1 T Water 2 T Soy sauce 1 t Cornstarch 1 T Finely minced Gingerroot GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. - substitute other sauces for the ginger sauce ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Oriental Stew Categories: Soups Vegetables Servings: 6 5 c Vegetable Stock 1 x Sm Onion, thinly sliced * 2 x Cloves Garlic, minced 1 T Minced Gingeroot 1 1/2 T Soy sauce 3 x Stalks Bok Choy ** 1 x Sweet red Pepper, julienned 1 c Broccoli florets 1 x Carrot, shredded 1 c Sliced Mushrooms (3 oz) 1/2 c Peas 2 oz Buckwheat Noodles (1/2 cup) 1/2 lb Firm Tofu, cut in 1/2" cubes 1/4 c Watercress leaves * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles - substitute or add other vegetables such as chopped green peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. - to shorten prep time, use only 2 vegetables- onion and peas - for a "hotter" soup, subst. 1/2-1 t dry crushed red pepper - stir in 1 t toasted Sesame Oil or 1/2 t Chinese hot oil just before serving - for additional protein and flavor, stir Egg Threads into soup just before serving EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Meatless Mission Chili Categories: Soups Vegetables Servings: 4 2 T Safflower oil 1 x Clove garlic, minced 1 x Green Bell Pepper, chopped 1 x Stalk Celery, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Carrot, shredded 1 x Med Zucchini, shredded 18 oz Can Tomatoes with juice 15 oz Can Kidney Beans,drained 8 oz Can Tomato sauce (1 cup) 1/4 c Water 1 1/2 t Chili powder, or to taste 1/4 t Hot pepper Sauce, to taste 1 t Basil 1 t Oregano 1/2 t Black Pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut into 1/2" cubes - add 1 cup cooked corn If reheating, add addt'l liquid, such as water, tomato juice, or veg stock ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Quick Pea Soup Categories: Soups Vegetables Servings: 5 2 T Margarine 2 x Stalks Celery,finely chopped 2 x Cloves Garlic, minced 1 x Med Onion, chopped (1/2 cup) 2 c Vegetable stock 16 oz Bag frzn Peas,thawed (3 cups 1 ds White Pepper 1/2 c Low-fat Milk 1 ds Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups Vegetables Servings: 4 2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, minced 2 c Vegetable stock 1/4 t Black Pepper 1/2 t Thyme 1 ds Nutmeg 3 c Broccoli Florets 1 c Milk 1 x Egg Yolk, lightly beaten 1 T Soy sauce GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli. - substitute 1 t curry powder for thyme and nutmeg. Garnish with thin apple slices or raisins. - add 1 cup shredded Cheddar cheese; melt into soup base before adding broccoli; subst. pinch dry mustard for nutmeg. - add more milk, vegetable stock, or water if you want a thinner soup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Winter Carrot Soup Categories: Soups Vegetables Servings: 5 1 T Safflower oil 4 x Carrots, grated 1 x Med Onion, chopped (1/2 cup) 4 c Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 1 T Soy sauce 1/2 t Thyme 1/4 t Ground Cumin 1/4 t Black Pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. - add 1/2 cup chopped apple, simmering till tender - add 1/2 cup cooked brown rice or 1/2 cup raw cashews ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pasta and Bean Soup Categories: Soups Vegetables Servings: 5 1/2 c Elbow macaroni,shells, etc 2 T Safflower oil 1 x Med Onion, chopped 1 x Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 c Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 t Black pepper 1/2 t Summer savory 1/2 t Thyme leaves 1 ds Cayenne Pepper * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red pepper, broccoli florets, or sliced mushrooms. - for Minestrone, substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. - to serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Moroccan Chick Pea Soup Categories: Soups Vegetables Servings: 4 2 T Safflower oil 2 x Carrots, grated 2 x Cloves Garlic, minced 1 x Med Onion, chop fine (1/2 c) 15 oz Can Chick Peas, rinse,draine 3 c Vegetable stock 1/3 c Tahini 2 T Lemon juice 1 T Chopped fresh parsley 3/4 t Ground Cumin 1/2 t Black pepper 1/2 t Thyme leaves 1/4 t Powdered tumeric 1/8 t Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil - add 1 med sweet red pepper, finely chopped; saute with other veggies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Soup Categories: Soups Desserts Fruits Servings: 4 1 c Plain Yogurt 1 c Sliced fresh Strawberries 2 T Orange juice 1 T Honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice - substitute apple juice for orange juice - serve in hollowed-out cantaloupe shells -----------------------------------------------------------------------------

$America\'s Most Wanted Recipes$

Check some related videos
Similar recipes:

Almond "tile" wafers (tuiles aux amandes) Preheat the oven to 350 F. Very generously grease several baking sheets. Set out several rolling pins, wine bottles, or other similar-sized cylinders for shaping wafers and lightly grease them. Warm butter in a small saucepan over lowest heat. Rem
Rostbraten mit pilzfulle (beef roast with mushroom stuffing) Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato pa
Wild mushroom dumplings (with mushroom sauce) Using a teaspoon, gently scoop out the brownish black gills from the portobello mushrooms and discard. Using damp paper towls, wipe both kinds of mushrooms clean. Cut the shiitakes and portobellos into 1 in dice. In several batches, coarsely chop in a foo
Almond-apricot macaroons Preheat oven to 325F . Line a baking sheet with partchment paper, and sprinkle with 2 T matzo cake meal. Place the almonds in a food processor, pulse 3-4 times or until coarsely chopped. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; leve
Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend
Barley mushroom casserole (vegan) Add your favorite spice to this casserole, if you wish. Try 1/2 teaspoon of either curry powder, basil, oregano, dill or thyme or enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium saucepan over medium heat cook oni
Tangy mushroom miso gravy Wash and slice the mushrooms. Saute mushrooms with the balsamic vinegar in a large skillet until fully cooked. Remove mushrooms from skillet and set aside. Keep the mushroom liquid in the skillet. Add 3 cups water, miso, tamari, and nutritio
Almond brandy truffles In a small saucepan, bring cream ot a boil over Medium-Low heat. Remove from heat. Add chocolate and stir until melted. Combine chocolate mixture, confectioner's sugar, almond paste and brandy in a medium bowl. Spread mixture in an 8"
Mushroom salad Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly cover
Broiled beef with mushroom stuffing 1. Dice ham slices, prepare mushroom stuffing. In 12" skillet over medium heat, melt butter or margarine, add mushrooms, ham, green onions, salt, and pepper, cook until vegetables are tender, stirring frequently. Remove skillet from heat. Add
Tuna pate 1. Mix tuna in a food processor till smooth. Add cream, salt, pepper, tomatoes, and one egg. Beat again. 2. Beat egg whites till it turns foamy. Combine carefully with the tuna mix. 3. Transfer to a bowl. Cover with plastic wrap. Place in a microwave for
Chicken in silky almond sauce Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. He
Chicken livers in mushroom-onion sauce Saute livers in 1 tablespoon butter until tender; sprinkle with salt and pepper. Remove from skillet with slotted spoon, and set aside. Saute onion, mushrooms, and green beans in remaining butter and pan drippings until crisp-tender. Combine so
1-pot: mushroom and veal pot pie Trim veal; cut into bite-size pieces. In plastic bag, combine flour with salt and half of the pepper. toss veal in flour mixture, in batches if necessary. In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in
Almond red sauce Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingr
Apple and almond macaroon pudding To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about
Coffee almond ice cream cake In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or un
Cherry almond christmas wreath 1 In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Almond apricot bars Place apricots in small saucepan. Add just enough water to cover the apricots, bring to a boil, reduce heat and cook 10 minutes. Drain well and coarsely chop and set aside. Blend 1 cup flour with granulated sugar. Cut in butter until crumbly. (I d
Almond apricot coffee cake In a mixing bowl, cream butter and sugar. Add eggs, sour cream and extract; mix well. Combine flour, baking powder, and salt. Add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle
Mushroom soup In large pot combine brot h, soy sauce, ginger, garlic, mushrooms, cabbage, carrots, and chicken. Cover, Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach simmer until greens
Chocolate-almond souffle torte Position rack in center od oven and preheat to 350F. Butter and flour 9" springofrm pan. Shake out excess. Line bottom of pan with parchment paper; butter paper. Combine 1/2 c almonds and 2 tbsp sugar in processor. Pulse until nuts are finely ground.
Onion mushroom casserole Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan. Add cream cheese. When melted, add flour and milk. Reheat. Turn into a 2 qt. greased casserole dish. Sprinkle with misture of grated cheese and crum
Sweet almond pudding with dates In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirrin
Almond cookies Preheat oven to 375F degrees. Lightly grease two baking sheets. In a mixing bowl, beat the lard with the sugar until fluffy. Beat in one of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, s
Almond butter cookies #2 Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil, beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until
Chocolate-almond saltine toffee Preheat oven to 350 degrees. Spread the almonds on a baking sheet and toast about 6 minutes until golden. Chop the chocolate into 1/2" pieces. Line a 12-by-17 inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange
Pate a choux puffs (savory) Preheat oven to 425F. Line 2 sheets with parchment. Set aside. Place 1 cup of water, the butter, and the salt in a small heavy saucepan. Bring to a boil over medium high heat. When the mixture boils, immediately remove the saucepan from the heat. Usin
Sole in almond sauce Place sole fillets in a 13X9X2 inch baking dish; pour wine over fish and bake in oven 15 to 20 minutes or until fish flakes easily with a fork, but is still moist. Do not overcook. While fish bakes set aside 1/4 cup of the shrimp; mash remaining
Mandel-halbmonde (almond crecents) Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F u
Baked asparagus and mushroom omelet Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing b
Double almond ice cream Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double
Almond blondie triangles Heat oven to 350. Line an 8" square pan with foil. Let ends extend above pan on 2 sides. Grease foil in pan. For crust: Process toasted almonds in a blender or food processor using the on/off button just until finely chopped. Add sugar
Chinese chicken & mushroom soup Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain
Soft almond cookies Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the
Wild mushroom pie FOR CRUST: Mix flour and salt in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Mix in enough water by Tbsp to form moist clumps. Gather dough into ball, flatten into disk. Wrap in plastic and chill until firm, ab
Wild mushroom and barley risotto in parmesan baskets Make one Parmesan cheese basket at a time. Preheat the grill. Sprinkle one quarter of the polenta in a fine, even layer over the bottom of a non-stick pan. Cover with one quarter of the Parmesan cheese. Cook over a high heat for 2 minutes, then place unde
Chicken baked in mushroom almond sauce B lend flour, salt, peper, thyme, sage, and poultry seasoning. Coat chilcken; brown slowly in butter. Place in baking dish. Blendsoup and milkin chicken drippings, add wine andpourover chicken. Cover and bake 325 for 35 minutes. Remove cover, add almo
Herb roasted turkey with mushroom gravy *To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes. 1. Preheat oven to 325 F. 2. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels.
Crunchy almond chicken Place almonds, garlic, and ginger root in blender container; cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin, and pepper. Dip chicken into margarine; roll in almond mixture.Place chicken, skin sides up, in an ungrease
Almond eggplants with chili sauce Peel & finely chop the onion. Remove the stem & seeds from the chilies & finely chop. Skin & roughly chop the tomatoes. Heat the oil. Add onion & chilies, fry for 2 to 3 minutes. Stir in the tomato, stock, salt & paprik
Wild mushroom souffle Preheat the oven to 200C/400F/gas6. Cook the pasta in boiling salted water, refresh and dry. Wipe the mushrooms and dice. Heat 20g of butter and add the diced mushrooms, cook gently for 2 minutes. Add the sieved flour and stir well. Cook out for 1
Sweet almond pudding with red dates In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/ 2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirrin
Biscotti di greve ( orange almond biscotti) From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs,
Almond baklava (baklavas me amygdala) Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more phyllo on top, this time without buttering them. Spr
Venison steaks with mushroom game sauce SAUCE: This sauce is excellent for furred game, especially if the meat has not been marinated. It is very much in the traditional European Hunter's Style, which uses juniper berries and pickles. It was developed through the sixteenth and seven
Cream of shiitake mushroom soup This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk.
Wild rice, dried cherry, and almond stuffing In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing. Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender
Barley-shiitake mushroom soup Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and Michelle's seasoning in a large stock pot with the water. When
Chocolate-almond velvet Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm. Serve sprinkled with toasted almonds.

Christmas Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy