‘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 […]

ASPARAGUS December 13, 2009 No Comments

Ingredients2poundasparagus, for 4 servingsDirections:Asparagus is low-calorie and spiked with vitamins A, B and C. Allow about ToPrepare: Break off tough ends as far down as stalks snap easily. Forspears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to […]

Spinach Mousse No Comments

6 pound(s) Spinach, fresh 6 each Egg whites 1 pinch Nutmeg 1/4 teaspoon(s) Salt 1/4 teaspoon(s) Pepper 4 ounce(s) Cream, heavy Blanch spinach for 30 seconds and drain thoroughly. Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing. Chill. Source: Great Chefs of […]

Asparagu Soup No Comments

Asparagus Water Salt 1 qt Milk; or part cream 2 ounce(s) Butter Pepper Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious. Source: Margaret Bower, Greenford […]

Pheasant with Champagne Cabbage Vi (Assembly) No Comments

Pheasants ** Pheasant Stock ** Mousseline Stuffing ** Pheasant Sauce ** Champagne Cabbage ** 6 tablespoon(s) Butter, clarified ** ** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V […]

Artichokes with Vinaigrette No Comments

1/2 cup(s) Vinegar 4 t Lemon juice 1 tablespoon(s) Sugar 1/2 t Dry mustard 1/3 cup(s) Olive oil 4 medium California artichokes, -prepared and cooked as -directed for whole -artichokes (From the California Artichoke Advisry Board.) Combine vinegar, lemon juice, sugar and mustard. Gradually add oil until blended. Serve with cooked artichokes.

Pheasant with Champagne Cabbage V (Cabbage) No Comments

3 tablespoon(s) Butter, unsalted 1 medium Onion, sliced 1 tablespoon(s) Sugar 1/2 each Cabbage, bread white, — cored, outer leaves — removed, shredded 1 large Apple, (MacIntosh OR — Granny Smith) peeled, — cored, cut into thin — julienne strips 1 cup(s) Champagne OR 1 cup(s) Wine, white, dry 1 cup(s) Cream, whipping 1 tablespoon(s) […]

Artichokes Vinaigrette No Comments

4 Extra-large artichokes 2 cup(s) Concentrated lemon juice 1 tablespoon(s) Salt 1 ds Black pepper 1 ds Dried oregano 1 ds Crushed red pepper flakes —–VINAIGRETTE—– 1 cup(s) Olive oil 1/2 cup(s) White wine vinegar 3 Garlic cloves – peeled and crushed 1 ds Dried oregano 1 ds Crushed red pepper flakes 1 tablespoon(s) Capers […]

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens No Comments

1/2 pound(s) Noodles, egg, 1/16th-inch — thin, Chinese 2 teaspoon(s) Oil, sesame 1 teaspoon(s) Salt, kosher 6 tablespoon(s) Oil, corn OR 6 tablespoon(s) Oil, peanut Seeds, sesame, black — (garnish) ———–STIR-FRIED GREENS———– 1 tablespoon(s) Chives, Chinese 1/8 cup(s) Garlic, baby, finely — sliced 6 medium Mushrooms, dried, black 1 1/2 cup(s) Mushrooms, chanterelle, — sliced […]

Artichokes Truffle Style No Comments

12 Artichokes; medium 2 Lemons; juice & rind 1/2 cup(s) Olive oil -salt -freshly ground black pepper The description “Truffle style” means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper). Prepare artichokes as directed in “Cleaning artichokes – Jewish Style”. Cut in half […]