‘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 (Generic) December 13, 2009 No Comments

Asparagus 1 1/2 pound(s) For 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat […]

Acorn Squash Rings With Cranberries And Apples No Comments

Ingredients1eachsquash, acorn1/4cupbutter 1/2 cup(s) cranberries1/4cupsugar, brown packed1/2cupapple, finely chopped1teaspooncornstarch2teaspoonwater, coldDirections:Cut un-peeled squash into 1/4 rings with sharp knife. Remove anddiscard seeds. Place in shallow dish & set aside. In 4 cup measurecook butter at High 30-45 seconds or till melted. Stir in cranberriesand brown sugar. Cook, uncovered plastic wrap at High 2-3 min or tillskins […]

Asparagus & Acorn Squash Rings No Comments

16 Asparagus stalks Scauce:……………….. 2 tablespoon(s) Sugar 1/4 cup(s) Fresh lemon juice 6 tablespoon(s) Apple cider 2 x Small or medium acorn squash 1/4 cup(s) Clarified butter (see note) 1/2 cup(s) Chopped walnuts 2 tablespoon(s) Cider vinegar Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into […]

Acorn Squash Rings No Comments

Ingredients2mediumacorn squash 1/2cuporange juice, unsweetened 1/4cupbrown sugar, packed firmly 2tablespoonslight corn syrup 2tablespoonsoleo 1teaspoonlemon rind, grated Directions:Cut each squash crosswise into 6 (1/4 inch thick) slices. Discard seeds and membrane. Arrange slices in A 13 X 9 X 2 inch baking dish coated with cooking spray. Pour orange juice over squash and bake at 350 […]

ASPARAGUS 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.