Bow tie with chicken & vegetables Cook bow ties as package directs; drain. Preheat oven to 350°F . In medium skillet over medium-high heat, cook and stir chicken and garlic in oil 5 minutes or until chicken is browned. In medium bowl, combine soul, milk and mustard. Stir in bow ties,
Split pea and lentil soup with vegetables In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the
water until the vegetables are tender, about 5 minutes. Add the carrot,
remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat
to boiling. Stir in t
Cottage cheese-vegetables dunk Combine cottage cheese, amreican cheese, yogurt, horseradish, pepper and
salt, in a medium bowl, stirring well. Gently, fold in green pepper and
onion. Cover and store in refrigerator until ready to serve. NOTE: Serve
Cottage-Cheese Dunk with
Chinese cold shredded vegetables with chicken Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add
thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger
root through a garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; st
Tasty dip for vegetables
Derby vegetables Cut broccoli into florets. Peel carrots and slice, first lengthwise, and
then in 1/8-inch slices. Wash mushrooms and dice red pepper. Roughly chop
cilantro and set aside.
Blanch broccoli and carrots in boiling salted water until about
half-cooke
Winter vegetables with horseradish dill butter In a large vegetable steamer set over boiling water steam separately the
potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips
for 8 to 12 minutes, or until they are just tender. In a saucepan melt the
butter over moderate
Herbed roasted winter vegetables Position 1 rack in top third and 1 rack in bottom third of oven and preheat
to 375F. Spray 2 large rimmed baking sheets with nonstick spray. Melt
butter with olive oil in small saucepan over medium-low heat. Combine red
beets, large pinch of thyme, large
Paksiw na isda (boiled pickled fish and vegetables) 1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly.
2. Transfer to a
Eight jewel vegetables Heat the peanut oil in a preheated wok or skillet until it is almost
smoking. Lower the heat slightly, add the green onions and the
garlic, and stir-fry for about 30 seconds.
Add the bell peppers, chili, water chestnuts, and zucchini to the pan an
Spicy dip for vegetables Place raisins in small bowl and cover with hot tap water. Let stand
10 minutes. Meanwhile, in blender container, combine cottage cheese,
vinegar, onion, chili powder, curry, salt and pepper. Add drained,
soaked raisins. Cover and blend at high
Barbecued turkey and vegetables In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and
carrots in electric crockpot. Pour sauce mixture over top. Cover and cook
on Low setting at least 9 hours.
Remove turke yand vegetables with slotted spoon. Place on servin
Chinese pork with vegetables and rice In 2 quart microwave-safe casserole, combine celery, onion, garlic and
butter or margarine. Cover and mirowave on High 3 to 5 minutes, stirring
twice, until vegetables are crisp-tender. Add all the remaining
ingredients except snow peas; stir
Marinated vegetables
Bulgur wheat and vegetables In a medium saucepan combine mushrooms, zucchini, water, bulgur wheat,
onion, green pepper, garlic, chicken bouillon granules, basil, celery
seed thyme or marjoram, and pepper. Bring to a boiling, reduce heat;
stir in chopped tomato. Let stand 5 m
Lime-grilled vegetables Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside.
Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pe
Assorted vegetables in a clear sauce Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into
large balls. Slice carrots 1/2" thick; then with paring knife, cut 4
evenly spaced notches into rim of each slice (don't cut into center core).
Carrots sho
Ethiopian ginger vegetables Place potatoes, green beans, and carrots into boiling salted water,
cover, and cook 5 mins.
Remove veggies and rinse.
Saute the chilie and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and saute 5 mins.
A
Moroccan tagine of vegetables 1. Place oven rack in middle of oven; preheat to 350°.
2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish.
3. Arrange the carrots, in a slightly overlapping fashion over the zucchini.
4. Sprinkle 1/4 teaspoon of
Oven-roasted vegetables Heat the oven to 450 degrees F. Place the zucchini. dquash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasiona
Italian marinated vegetables In a medium non-metal bowl, combine vegetables, olives, and orange peel.
Pour salad dressing over vegetable mixture; toss to coat. Cover; marinate
in the refrigerator at least 2 hours. Just before serving, drain.
Grilled fresh vegetables Heat olive oil in skillet. Slice into medallions. Sprinkle with salt. Cook until slightly brown.
Stir-fried vegetables with corn Heat 1 tablespoon olive oil in a large skillet or wok and stir-fry 2
tablespoons of chopped ginger and 2 teaspoons chopped garlic 1
minute. Add 2 cups borccoli florets, 1 cup sliced mushrooms, 1 diced
orange or bell pepper and 1 cup fresh corn ker
Braised vegetables Prepare the vegetables. Put the first four vegetables in a pot with
the stock & bring to a boil. Cook over medium heat for 15 minutes.
Add the green pepper during the last two minutes. Drain & reserve
the stock.
Heat the oil in a
Brown rice pilaf with vegetables and garlic Heat oil heavy large skillet over low heat. Add onion; saute until golden
and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3
cups water and salt; bring to boil. Reduce heat to low, cover tightly and
cook until rice is
African style vegetables in coconut milk Heat ghee or vegetable oil with the whole cloves over low heat. When hot,
add the onions & garlic & saute, stirring occasionally, for a few moments.
Add the carrots & potatoes & continue to saute for 5 minutes, stir to
prevent stic
Marinade for meat & vegetables Here is a good marinade sauce thats low in salt and cholesterol.
METHOD
1. Combine ingredients in a small bowl 2. Use as a marinade
Makes 3/4 cups.
VARIATIONS
Add 1 teaspoon fresh grated ginger root, 1/2 to 1 teaspoon fresh
minced garl
Skewered swordfish w/ vegetables &fresh herbs (gr) Brush the swordfish and vegetables with the olive oil and lemon juice.
Alternate on skewers. Let stand at room temperature for 20 minutes. Prepare
the grill.
Combine the ingredients for the herb butter in a small bowl and mix well
and reserve.
Orzo and rice pilaf with vegetables Heat oil and butter in a deep 12-inch heavy skillet over moderately high
heat until foam subsides, then saut orzo, stirring constantly, until
golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and
pepper and saut, stirring occasionall
Veal rounds with vegetables * Asparagus Spears should be canned.
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and
a heaping T of mushrooms. Cook gently. Pour cooking
Dhansak (chicken w/lentils and vegetables) "The Parsees are an important religious sect whose members fled from Persia
hundreds of years ago and settled mainly on the West coast of India. They
have remained intact as a community and their cooking is quite distinctive.
This is one of th
Simple tofu vegetables In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds
water & herbs. Simmer till vegetables are limp. Serve over cooked rice.
"Vegetarian Times Cookbook"
Pot roast with winter vegetables PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
MIX soup and marinade; pour over meat and vegetables. Cover tightly.
BAKE 2-1/2 to 3 hours or until meat is cooked
Oven fried vegetables Heat oven to 375F degrees. Grease cookie sheet with shortening.
Beat eggs in a small bowl with a fork. Mix bread crumbs and Cajun
seasoning in small bowl.
Dip mushrooms, zucchini, and bell pepper into egg mixture, then coat with
bread crumb mixt
Lentils with summer vegetables Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.
The vegetables used were the ones I happened to
Oriental vegetables and rice Heat oils in large skillet over medium-high heat. Add vegetables; stir-fry
several minutes. Add rice and 1 tablespoon soy sauce; cook and stir until
rice is heated, gently separating grains. Serve with additional soy
sauce, if desired.
Eac
Hot pickled vegetables * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles
They should be seeded and sliced.
~--
Canned apple cake jar cake Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a brush
and avoid getting grease on the jar rims. Cream shortening and sugar. Beat
in eggs and applesauce. Sift together the dry ingredients and blend them
into the applesauce mixt
Grilled vegetables with rosemary Instructions:
Heat the grill. Baste the sliced veggies with the rosemary olive oil.
Grill the veggies until they are just seared and tender, about 3- 5 minutes per side.
When veggies are cooked brush with the balsamic/lemon sauce.
Serve with rice.
Sauce:
Roasted summer vegetables "Few people think of roasting summer vegetables in the oven, yet high heat
keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of
olive oil, this dish cooks quickly and is excellent either served hot, at
room temperatur
Broiled marinated vegetables Mix it all together and marinate the vegetables for 1-2 hours. Spread them
out in a flat casserole dish, cover with the marinade, and broil for about
10 minutes. Scoop out of the dish and serve.
Note: any part that is not covered with marinade wil
Stir-fried vegetables with chicken or pork Heat oil in a wok or large heavy skillet. Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini and green onions. Season with salt, and stir-fry for 6 to 8 minut
Seasoned tomato sauce (canned) Wash, squeeze out seeds and chop tomato (5 qt measured after squeezing). Add remaining ingredients and simmer until tender. Strain through colander only for a couple minutes, (SAVE THIS CLEAR JUICE). Press through food mill a little at a time, saving
Cold shredded vegetables with chicken Prepare Dressing: In mixing bowl, mix mustard and sugar; gradually
add thin soy sauce, blend to avoid lumping. Squeeze some peeled
ginger root through a garlic press to extract juice. Squeeze juice
from tomato. Add other sauce ingredients; stir
Oriental noodles with vegetables 1. Cook the noodles in boiling water for 7 minutes. Drain well.
2. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes.
3. Add the
Allen's favorite pot roast and vegetables The roast can be coated with any chicken flavoring mix. In preheated oven
brown bacon and add diced onion and roast after rolling it in bacon grease.
Place on hot coals until browned then on medium coals until almost done.
Cover with cut up vegeta
Brown rice with sesame fried vegetables Wash the rice three times and boil in plenty of salted wter util tender. While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Cut each radish in half. Cut the carrot diagonally, then cut each slice in strips. Slice th
Spicy rice and vegetables Saute vegetables in butter and honey. Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes. Turn heat to low; let
rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
apple and almonds.
Mixed vegetables Mix bouillion in 1/2 cup water. Dissolve cornstarch in 1 tb water and the
soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12"
skillet over medium heat until 1 or 2 drops water bubble and skitter when
sprinkled in wok
Barbecued confetti vegetables Combine all ingredients except butter in a large bowl, toss gently to mix
well. Divide vegetable mixture in half. Place each half in center of a 12
x 12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring
corners of foil to
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