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Roasted potatoes with peppers 1. Preheat oven to 425F.
2. Pour 1/4 cup olive oil onto large rimmed baking sheet.
3. Cut up peppers and onion.
4. Spread peppers and onion in pan and use a pinch of salt and pepper to flavor.
5. Roast 5 minutes.
6. Cut potatoes into thin slices and toss
Herbed pork tenderloin with oven roasted potatoes Heat oven to 375F degrees. Stir oil, garlic and seasonings; coat meat with 3
tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with
remaning seasoning mixture; arrange around meat in pan. Roast 25 to 40
minutes or until
Wild duck gumbo In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings, cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley a
Wild mushroom moussaka Fry the mushrooms in a little olive oil and season with salt and pepper. Cook the onions and garlic in a little butter for a few minutes, then add the tomato puree and the mushrooms. Add the vinegar and bring to the boil. Allow to simmer for 10-15 minutes
Wild mushroom burritos In a medium saucepan or large nonstick skillet, heat the oil over medium heat. Add the mushrooms, peppers, and garlic and cook, stirring, until tender, about 7 minutes. Stir in the beans, corn, scallions, cumin, hot pepper or chili powder, and mexican ore
Wild blueberry pie To make the pie:
Preheat oven to 425F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl
Wild mushroom chowder Saute the mushrooms and onions in the butter until the onions are translucent. Stir in the flour. Put this mixture into a medium saucepan along with the potatoes, thyme, pepper, and half-and-half.
Cover and simmer for about 20 to 30 minutes. Stir frequent
Wild duckling with oranges and rose petal vinegar Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over.
Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further
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
Pan-roasted salmon w. citrus-balsamic vinaigrette Preheat the oven to 450 degrees.
Combine the first 10 sauce ingredients (orange juice through salt--anchovy is optional) in a glass jar. Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve.
Season the sal
Roasted garlic carrots Preheat oven to 350 degrees. Arrange carrots in a 13 x 9 inch baking
dish. Add oil, water and garlic. Cover with foil and bake until the
carrots are fork-tender, about 30 mins.
Uncover and turn carrots. Bake until they are golden, about 10 mins
Wild rice casserole Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a
3 quart casserole dish. Pour broth over it all, cover, and bake at 350
degrees for about 1 1/2 hours.
I use the "jumbo domestic Canadian" wild rice for the be
Whole roasted ribeye roast with a three and goat cheese gratin Preheat the oven to 400 degrees F. Grease a porcelain souffle dish with the butter.
In a sauce pot, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes, or until the cream has reduced by 1/4 and has slightly th
Cranberry/wild rice stuffing 1 c Water
1/4 c Raisins, dark or golden
5 x Green Onions, chopped
1 tb Vegetable Oil
1/2 c Celery, chopped
1 c Cranberries, fresh or frozen
1 ts Orange Rind, grated
1/2 ts Dried Thyme
Put the wild rice in a saucepan. Add th
Wild mushroom rissotto #3 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Saut‚ the mushrooms in 2
tablespoons of margarine with the crumbled vegetable stock cube. Remove
from the heat and set aside.
2. Place the finely chopped onion in a deep saucepan with
Wild mushroom custard with asparagus-truffle sauce In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely.
In a large bowl,
Deep-fried wild turkey Mix all ingredients except turkey, pot and peanut oil to make a
marinade. Let stand overnight in refrigerator. Use meat injecting
needle to inject all through turkey. Put turkey and marinade in a
large plastic bag and keep in the refrigerator for 1 to
Wild mushroom and bell pepper saute Melt butter in heavy large skillet over medium heat. Add bell peppers and saute until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Saute until mushrooms are golden brown, about 5 minutes. Mix in tarragon, cook 1 minute
Roasted lemon asparagus Preheat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to 10 minutes, stirring every 2 to 3 minutes. The asparagus should be crisp and browned and slightly softened but not mushy.
While a
Grilled flank steak on a bed of roasted peppers and onions Put the steaks in a shallow non-aluminum container and sprinkle with 2 tablespoons olive oil, 1 tablespoon vinegar and 2 teaspoons pepper.
Cover and let marinate 2 hours at room temperature.
Preheat the oven to 400. Rub the onions with 2 tablespoons oil
Wild rice dressing Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.
Stir mushrooms,
Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley.
2. Warm the stock, add mushrooms and new potatoes.
3. Add a dash of cream and whisk in butter.
4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice.
Wild mushroom ragout with a spinach potato cake For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and
shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic
and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add
the mushroom broth to
Barbecued duck and wild mushroom quesadilla (gc) Put legs in a casserole and brush on sauce. Pour stock around legs. Cover
and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30
minutes. Let cool, and pick off duck meat.
Prepare a wood or charcoal fire and let it burn down to ember
Butternut squash with wholewheat, wild rice & onion stuffing Preheat oven to 375F.
Halve squashes & scoop out seeds & fibres. Place them
upside down in shallow baking dishes & cover tightly.
Bake for 40 to 50 minutes. Meanwhile, bring water to a
boil, stir in wild rice & simmer 40 minutes
Wild mushroom and crab soup with dumplings Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a bo
Sage roasted new potatoes Preheat oven to 350 degrees. Place potatoes in 8-inch square baking dish. Drizzle 2 tablespoons oil over; toss to coat. Sprinkle with salt. Mince 2 sage leaves and sprinkle over potatoes. Crush 5-6 sage sprigs. Place in dish. Drizzle remaining 1/2
Wild mushroom and pumpkin risotto In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add fiv
Roasted beet borscht Heat oven to 400 degrees F.
Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets
Romesco-style roasted pepper dip Preheat broiler. Line heavy baking sheet with foil. Arrange peppers cut
side down in center of sheet; surround with garlic. Broil with 6 inches
from heat until peppers are blackened and garlic is tender, turning garlic
often, about 12 minutes. Gather
Oriental flank steak with asparagus and wild rice pilaf Snap off tough ends of asparagus. Cook asparagus in boiling water for 2
minutes or until crisp tender. Drain well and chill.
Combine soy sauce and next 4 ingredients reserving 1/3 cup soy sauce
mixture. Set aside. Place remaining soy sauce mixture, a
Wild mushroom soup with port Soak the dried mushrooms in hot water for 30 minutes until reconstituted
and set aside. Retain the soaking liquid. Place the butter in a saucepan
and melt over a gentle heat. Add the diced onion and saut‚ with the garlic
until brown.
Add the sli
Roasted eggplant with lemon and olive oil Prep time: 8 minutes
Cook time: 30 minutes
2 1?2 tablespoons extra-virgin olive oil, plus extra for the pan
Heat oven to 400°F.
Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bot
Wild rice and mushroom soup #3 In a large pot over medium-high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot and celery. Cover and cook until vegetables are softened, about 3 minutes.
Add stock, rice, thyme and sherry or wine, if desired. Br
Wild rice with cranberries and caramelized onions 4 TO 6 SERVINGS DAIRY-FREE
The sweet-tartness of dried cranberries really shines through in this dish.
Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until rice is
Wild ginger - seafood dipping sauce In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool
Holding each lemon over a bowl to catch the juices, cut in between each segment with a
Roast turkey with wild rice stuffing. Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon
in water before adding rice. Preheat oven to 325 deg.F. In medium
skillet, cook celery and green pepper in butter until tender. Dissolve
the remaining bouillon in hot water.
Wild duck and andouille sauce piquant Brown off duck breasts in some olive oil.
Make a roux with oil and flour (see Justin's recipe posted earlier).
Add onions, bell pepper, green onions, and parsley to roux. Stir
and cook. Add one cup water and garlic. Cook. Add wine and some
more w
Wild mushroom and goat's cheese tart Preheat oven to 220c/425f/Gas 7.
1 Place the pastry on a lightly floured surface, cut out two 12x15cm/5"x6" rectangles and put onto a non-stick baking sheet.
2 Brush over the beaten egg and, using the point of a sharp knife, mark a 1cm/14"
Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl.
Heat butter in large skillet on medium high heat. Add shallots and garlic.
Cook until fragrant.
Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and
tende
Wild rice harvest casserole 1. In a skillet, brown chicken and celery in butter.
2. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, seasoning and chicken mixture.
3. Pour into a greased 13x9x2 baking dish. Cover and bake for 1 hour, uncover
Wild rice soup Melt margarine in 3 quart saucepan over medium-high heat. Cook celery,
carrot, onion, and bell pepper in margarine about 4 minutes, stirring
occasionally until tender.
Stir in flour and pepper. Stir in wild rice, water, and broth. Heat to
boilin
Mushroom and wild rice soup In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice.
Cover; reduce heat to medium low. Cook until tender, 45-50 minutes.
Drain; set aside.
In a large saucepan, heat half the oil over medium high heat. Add half the
mushrooms, season
Wild rice and toasted pecan pilaf Preheat the oven to 375F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
In a flameproof casserole co
Roasted potatoes with tomatoes and rosemary Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick.Oil large shallow baking dish.
Alternate potatoes and tomatoes in rows. Drizzle lightly with olive
oil, sprinkle with rosemary, chives, salt and
Wild asparagus salad Cook asparagus until crisp-tender, drain and rinse in cold water. Place in a shallow dish, top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper, shake well. Pour over
Roasted pepper bread/oregano bread - adapted SOURCE: The Bread Machine Cookbook by Donna Rathmell German, copyright
1991, ISBN #1-55867-025-4.
Large loaf formatted by Elaine Radis and small and medium loaves formatted
by Ursula R. Taylor...
The addition of the roasted peppers a
Hungarian pork and roasted vegetables 1. Dredge meat in flour, then brown pork in hot oil in roasting pan in 400'F. oven for 15 minutes.
2. Add paprika and onion, water, caraway seed, garlic and salt.
3. Cover tightly and bake at 325'F. until meat is tender.
4. Add peppers, tomatoes
Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey,
and cinnamon. Add the pears and toss well. Spread the pear mixture on a
baking sheet and roast in the oven for 20 minutes, toss them once halfway
through.
In the same bowl
White beans with roasted tomatoes Cook beans:
Cover beans with cold water by 2 inches in a bowl and soak at room
temperature at least 8 hours or quick-soak (see cooks' note, below). Drain
well in a colander.
Blanch onions in boiling salted water, 1 minute, then drain and peel.
Cover
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