
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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2.Heat some oil until fairly hot and fry the diced chichen. Drain.
3.Slice the peppers in half vertically. remove the seeds , st Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some
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Throw it together and serve warm. Serves 3 to 4. Makes 5 Saffron rice with pine nuts Preheat oven to 375. Melt the butter in a medium ove
nproof saucepan. Add the onion and pine nuts and cook over moderate heat, stirring
occasionally, until the onion is softened, about 5 minutes.
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the butter and cut into the flour mixture. Stir in the eggs and add just
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it out into a circle ab Onion celery bundles Cut the celery into 10 cm (4 inch) lengths, then into strips the same
thickness as spring onions. Cut the root from the spring onions. Cut the
spring onions into 10 cm (4 inch) lengths. Reserve spring onion tops for
ties. Plunge spring onion tops Brown rice with pine nuts 1. Soak brown rice in water at least 2 hours, or overnight.
2. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saute until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce hea Celery and cabbage bake Bring water to boil in large pot. Add cabbage, celery, salt &
caraway. Boil 5 min, drain well. Sauce: melt butter, add flour &
cook, stirring 1 min. Slowly add milk in stream, stirring
continuosly till sauc Asparagus with toasted pine nuts & lemon vinaigrette Snap off tough ends of asparagus. Remove scales from stalks with knife or
vegetable peeler, if desired. Place spears in a steaming rack over boiling
water; cover and steam 4-5 minutes or until spears are crisp-tender.
Transfer to a serving plat Grape-nuts raisin pudding Combine all ingredients except cinnamon in the top of a double boiler over
boiling water. Cook, stirring, until mixture thickens, about 5 minutes.
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Per serving: 3g protein, 0g fat, 38mg carb., 150mg sodium, 0mg Avery island celery Melt butter in large skillet; add onion and cook until tender. Drain
tomatoes, reserve solids. Add tomato liquid, pepper sauce, salt, sugar and
thyme to skillet; bring to a bowl. Stir in celery and cook 10 minutes or
until tender barely tend Spicy sweet nuts Preheat oven to 250F . Toss nuts in egg white. Add spices. Using a
silpat on a sheetpan, Bake about 1 hour or until golden brown.
Let cool and then break apart.
Store in airtight container.
Contributor: jenn
Asparagus with toasted pine nuts & lemon vinai Snap off tough ends of asparagus. Remove scales from
stalks with knife or vegetable peeler, if desired.
Place spears in a steaming rack over boiling water;
cover and steam 4-5 minutes or until spears are
crisp-tender. Transfer to a serving p Apple and celery soup In a large saucepan sweat off the diced onion in the butter. Wash, trim and
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Cook for a further 10 m Apio (sephardic sweet-sour celery) #2 Combine water, lemon juice, oil, sugar and salt in large saucepan. Bring to boil over high heat. Add celery. Cover and simmer until tender, about 20 minutes. Serve warm as side dish or at room temperature, or chilled as appetizer. Makes 6 to 8 servings. Stuffed celery Sedani Ripeni To quote the author, "This is another of the stuffed
vegetable dishes that were originally created to go with couscous,
but they are so popular that they have earned the status on their own
as a main dish."
Place bread, Tuna fish, mushrooms, and celery Drain tuna well. Discard liquid and set tuna fish aside for later use.
Place margarine in a 1 1/2 quart saucepan. Melt over moderate heat. Add
celery and mushrooms and cook, stirring occasionally, over moderate heat
until celery is limp. Add Spicy rice and nuts Saute first 3 ingredients together till celery and/or onion turns
translucent. Add the next 4 ingredients and fry till spices begin to
turn brown and you can smell them in the air. Add the rice and
stir-fry till it begins to turn golden brown Baked celery root Preheat oven to 400F degrees. Wash celery root. Wrap in aluminum foil.
Place on a baking sheet.
Bake fir 1 hour and 20 minutes or until tender. Cool the celery root to
room temperature.
When cool enough to handle, pare celery root with a small p Crunchy celery slaw Trim ends of celery. (Use tops for soups, stews, etc.) Separate celery into
ribs. Thinly slice on the diagonal. (Makes about 6 cups.) Combine oil,
pineapple juice, lemon juice, poppy seed, salt and white pepper. Pour over
celery. Add carrots. Baked fish fillets with spinach - pine nut topping Preheat oven to 400F.
Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with
salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon
peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle
with cheese. Tomato celery soup In a medium saucepan, over medium heat, melt butter. Saute onion and
celery until translucent. Add tomato soup, water, parsley, lemon juice,
sugar, salt, and pepper. Simmer 5 minutes. Celery will remain crisp.
Top with a dollop of unsweetened whip Glazed nuts Toast nuts in 350F oven for 10-15 minutes until golden.
Combine rest of ingredients in a sauce pan and simmer until thickened.
Glaze toasted nuts with sauce. Cool on silpat. Break apart.
Store in airtight container.
Contributor: jenn
Peas with rosemary and pine nuts Melt butter in a large skillet over medium heat. Saute pine nuts until
golden. Add green onions and saute 2 minutes. Add peas, rosemary and
sugar to skillet and continue to cook until heated through. Season with
salt and pepper to taste. Sou Celery root salad Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery
root to the boiling salted water and cook until tender, about
15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a dressing.
Po Sweet and spicy nuts Preheat oven to 350F .
Warm honey and water; do not allow to boil. Mix well and cool to room
temperature. In a small bowl combine 1/2 cup sugar and spices.
In a large mixing bowl combine honey and nuts. Toss well until nuts are
thoroughly coated and no |
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