‘Vegetables’ Archive

POTATOE SURPRISE December 16, 2012 No Comments

The surprise is u will not know what is in each mouth full Ingredients 1. 4 medium potatoes 2. Cream or milk 3. Butter 4. Diced medium onion 5. Diced mature cheese 6. Uncooked peas 7. Uncooked corn 8. Lightly cooked bacon pieces Method Dice and cook potatoes till cooked then mash it. In mean […]

Artichokes Jewish Style December 13, 2009 No Comments

12 Artichokes; medium, fresh 2 Lemons; juice and rinds 2 tablespoon(s) -salt 1 teaspoon(s) -pepper; freshly ground 3 cup(s) Olive oil Carciofo All Guidia To quote the author, “This is the most famous of all Italian Jewish foods. It originated with the Roman Jews, and owes its fame to having been served at a restaurant […]

Asparagus Cornet with Lemon Dressing No Comments

1 pound(s) Asparagus, fresh, young, — preferably thin, stalks, — bottoms trimmed off — — — ——–PASTRY——– 1/2 pound(s) Puff Pastry ** —-LEMON DRESSING—- 2 large Egg yolks 2 teaspoon(s) Mustard, Dijon 1 medium Lemon, juice of Salt (to taste) Pepper, white (to taste) 1 cup(s) Oil, olive, extra-virgin ** See recipe for Puff Pastry. […]

Artichokes and Peas No Comments

2 large Artichokes 1 Lemon (juice only) 2 tablespoon(s) Virgin olive oil lg Basil leaves; – sliced in strips 1 large Onion, white or yellow – sliced 1/4-in thick Salt 1 pound(s) Fresh pod peas; -=OR=- 1 cup(s) Frozen peas Finely chopped parsley Freshly milled pepper 1 tablespoon(s) Sweet butter -=OR=-Extra-Virgin Olive Oil Lemon juice; […]

Glazed Carrots No Comments

3 T Margarine 1/4 cup(s) Orange juice 1/4 cup(s) Honey 1 t Orange rind 1/2 t Salt 1/2 t Pepper 1/2 t Ginger 2 cup(s) Cooked carrots mix to-gether on med. heat for 20 min. put in bowl and add some coursely chopped sweet pickle, mix and serve.

Artichoke Gratin No Comments

3/4 pound(s) Jerusalem artichokes — thinly sliced — (prepared weight given) Salt Pepper Crushed garlic 7 fl Stock Butter Cream; hot Parsley; chopped Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on […]

Asparagus with Cashews No Comments

1 1/2 pound(s) Asparagus 2 tablespoon(s) Olive oil 2 teaspoon(s) Sesame oil 1 tablespoon(s) Fresh ginger root; fine chop 1/2 cup(s) Roasted cashews; Coarsely chopped 1 tablespoon(s) Soy sauce 1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together […]

Artichoke Baskets with Caper Dip No Comments

2 Artichokes (about 12oz each) 1/2 cup(s) Fat free mayonnaise 1 clove Garlic, minced 1 tablespoon(s) Small capers, OR 1 small Pickle, chopped 1 tablespoon(s) Caper or pickle brine Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off stems. With scissors, […]

Asparagus Maltaise No Comments

2 pound(s) Asparagus 3 Egg yolks 2 tablespoon(s) Lemon juice 1/4 teaspoon(s) Salt 1/2 cup(s) Butter or margarine 1 teaspoon(s) Grated orange peel 3 tablespoon(s) Orange juice Snap tough ends from asparagus and discard. Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to […]

Aromatic Cabbage No Comments

1 Cabbage; small, about 2 1/2s 2 Onions;medium 3 tablespoon(s) Vegetable oil 1/2 teaspoon(s) Cumin seeds,whole 1/2 teaspoon(s) Fennel seeds, whole 4 teaspoon(s) Sesame seeds 1/2 teaspoon(s) -Salt Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in […]