Archive for Vegetarian

Spanish Rice

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Spanish Rice
Submitted By: 
Recipe Type: Main
 
Ingredients
  • ½ med. onion, chopped
  • 1 c. long grain rice
  • 1 tsp. salt, ground pepper
  • 2 tbsp. shortening
  • ½ green pepper, chopped
  • 8 oz. tomato sauce
  • 2 c. water
Instructions
  1. Melt shortening in skillet. Add onion, green pepper and rice and sauté.
  2. Add remaining ingredients and bring to a boil.
  3. Cover and let simmer until rice is cooked.

 

Posted in International, Main Course, Mexican, Vegetarian

Candied Sweet Potatoes

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Candied Sweet Potatoes
Submitted By: 
Recipe Type: Potatoes
 
Ingredients
  • 8 med. sweet potatoes
  • 2 tbsp. butter
  • ½ c. hot milk
  • ½ tsp. salt
  • ¼ tsp. paprika
  • ½ tsp. cinnamon
  • 1 c. chopped walnuts
  • ½ lb. marshmallows
Instructions
  1. Boil potatoes until tender and remove skins and mash. Beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish.
  2. Top with marshmallows and bake at 350°F until marshmallows brown.

 

Posted in Holiday, Potatoes, Thanksgiving, Vegetables, Vegetarian

Risotto

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Risotto
Submitted By: 
Recipe Type: appetiser
 
Ingredients
  • ½ c. minced onion
  • 1 c. uncooked rice
  • 2 tbsp. butter
  • 1 (4 oz.) can sliced mushrooms, undrained
  • 1½ c. beef broth
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Pinch powdered saffron
Instructions
  1. Saute onion and rice in butter until golden and add remaining ingredients. Bring to a boil and lower heat to simmer; cover with a tight-fitting lid. Cook 15 minutes or until rice is done.

 

Posted in Appetizer, Vegetarian

Spinach Timballo

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Spinach Timballo
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Ingredients
  • 2 pkg. frozen, chopped spinach
  • ½ onion, chopped
  • 2 tbsp. butter
  • 4 oz. cream cheese
  • ⅓ c. bread crumbs, seasoned
  • ½ tsp. salt
Instructions
  1. Defrost and squeeze dry spinach.
  2. Cook onion and salt in butter until caramelizes. Mix onion, spinach, and cream cheese together.
  3. Butter a casserole dish and coat the sides and bottom with the bread crumbs.
  4. Fill with mixture and bake at 350 degrees for 25 minutes.

 

Posted in Casserole, International, Main Course, Vegetables, Vegetarian

Babaganoush

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Babaganoush
Submitted By: 
Recipe Type: vegetarian
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 large eggplant
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ¼ C. Parsley, finely chopped
  • 2 tbsp. tahini (sesame seed paste)
  • 2 tbsp. lemon juice
Instructions
  1. Preheat oven to 450 degrees F.
  2. Prick eggplant with a fork and place on a cookie sheet.
  3. Bake the eggplant for around 20 minutes until it is soft.
  4. Let the eggplant cool and cut it in half lengthwise.
  5. Drain off the liquid and scoop the pulp into a bowl.
  6. In a blender or food processor, process the eggplant until smooth and pour it into a mixing bowl.
  7. Mix in remaining ingredients.
  8. Garnish with additional parsley and Salt and pepper to taste.

 

Posted in Appetizer, Healthy Eating, International, Main Course, Vegetables, Vegetarian

Mango Chutney

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Mango Chutney
Submitted By: 
Recipe Type: Garnish
 
Ingredients
  • 6 firm half-ripe mangoes, peeled and diced
  • 1 c. cider vinegar
  • 1 c. brown sugar
  • 2 tbsp garlic, minced
  • 1 small piece of ginger, peeled and thinly sliced
  • salt and pepper to test
Instructions
  1. In a large sauce pot, combine all ingredients and bring to a boil.
  2. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly so it does not stick to the bottom.
  3. Serve cold.

 

Posted in Appetizer, Sauces, Vegetarian

Potato Candy

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Potato Candy
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • ½ c. mashed potatoes
  • powered sugar
  • peanut butter
Instructions
  1. Place mashed potatoes in a bowl and add powdered sugar until mixture is thick enough to roll out on a flat surface.
  2. Roll out dough and cover with a thin layer of peanut butter.
  3. Roll like a jelly roll and cut into small pieces.

 

Posted in Candy, Christmas, Dessert, Holiday, Potatoes, Vegetarian

Summer Cole Slaw

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Summer Cole Slaw
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 1 lg. cabbage, chopped
  • 1 green pepper, chopped
  • 1 lg. onion, chopped
  • 1 c. vinegar, heated
  • 1 c. sugar
  • 1 tsp. celery seed
  • 1 tsp. dry mustard
  • ¾ c. salad oil
  • Salt to taste
Instructions
  1. In a small saucepan, heat vinegar on low.
  2. Once the vinegar is warm, add in the dry ingredients.
  3. Combine cabbage, green pepper and onion in a bowl and pour the hot vinegar mixture over the top.
  4. Cover and refrigerate before serving.

 

Posted in Appetizer, Salads, Vegetarian

Million Dollar Pickles

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Million Dollar Pickles
Submitted By: 
Recipe Type: Vegetables
 
Ingredients
  • 3 qts. cucumbers, sliced thin
  • 6 onions, sliced thin
  • 3 green peppers
  • ½ C. salt
  • 3 C. vinegar
  • 1½ tsp. turmeric
  • 2 tbsp. mustard seed
  • 2 jars pimento, chopped
Instructions
  1. Combine, Cucumbers, Onions, peppers and salt in a large stock pot and cover with water. Let stand 3 hours, then drain.
  2. Add cucumbers and allow mixture to come to a boil again. allow to boil for no more than a few minutes before removing from heat. Put in jars and seal while hot. Makes about 6 pints.

 

Posted in Vegetables, Vegetarian

Seven Layer Dip

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Seven Layer Dip
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 8 oz. sour cream
  • 1 c. cheddar cheese, grated
  • 1 c. Green onions, chopped
  • 1 can Black olives, chopped
  • 1-3 Tomatoes, chopped
  • 1 can re-fried beans
  • 8 oz. Guacamole
  • 1 pkg taco seasoning
  • Tortilla chips for dipping
Instructions
  1. Mix package of taco seasoning and sour cream together. Layer all ingredients in a casserole dish starting with re-fried beans on the bottom and ending with the grated cheddar cheese on the top.
Notes
For best results, chill for several hours before consuming.

 

Posted in Appetizer, Dips, Mexican, Vegetarian

Cabbage Soup

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Cabbage Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 6 large green onions
  • 2 green peppers
  • 2 cans diced tomatoes
  • 1 bunch celery, chopped
  • ½ head cabbage, chopped
  • 1 pkg. Lipton onion soup mix
  • 2 cubed chicken bullion
  • 6 C. water
  • Season to taste with Salt and pepper
Instructions
  1. Simmer on low until the vegetables are soft.

 

Posted in Healthy Eating, Soups, Vegetarian

Vegetarian Chili

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Vegetarian Chili
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1 lb. dried kidney beans (soaked in water overnight to soften)
  • 1 large onion, diced
  • 4 medium tomatoes, diced
  • 2 large carrots, grated
  • 8 oz. mushrooms, sliced
  • 1 large bell pepper, diced
  • 2½ tbsp. olive oil
  • 2 tbsp. chili powder
  • 1 c. corn kernels
  • 6 oz. tomato paste
  • 8 oz. tomato sauce
  • grated cheddar cheese for topping
Instructions
  1. Cook the onion in the bottom of a large pot with the olive oil and heat until the onion begins to go clear. Add tomatoes to the pot and continue to cook, stirring occasionally, until the tomatoes start to break down. Add 4½ C. water and the kidney beans to the pot. Bring to a boil, and reduce heat to low and cover for one hour.
  2. Add chili powder, carrots and mushrooms and continue to simmer on low (covered) for one hour. Add red bell pepper, corn, tomato sauce and tomato paste. cover and simmer for an additional 30 minutes. Remove cover and continue to simmer for another 30 minutes to allow chili to thicken.

 

Posted in Comfort Food, Crock Pot, Healthy Eating, Main Course, Vegetarian

Granola

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Granola
Recipe Type: dessert
Cook Time: 
Total Time: 
 
Ingredients
  • 4 C. old-fashioned oats
  • 1½ C. almonds , sliced or whole
  • ½ C packed brown sugar
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ C. vegetable oil
  • ¼ C. honey
  • 1 tsp. vanilla
  • 1½ C. raisins
Instructions
  1. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the vegetable oil, vanilla and honey.
  2. Pour the liquid over the oats and stir gently with a wooden spoon until mixed. Spread granola on the bottom of a large casserole dish.
  3. Bake for 40 minutes at 300 degrees stirring every 10-15 minutes. cool completely before adding raisins.
Notes
Try adding dried cranberries instead of raisins.

 

Posted in Appetizer, Dessert, Vegetarian

Fried Dill Pickles

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Fried Dill Pickles
 
Ingredients
  • 2 lg. egg yolks
  • 1 c. water
  • 1½ c. all-purpose flour
  • 1 jar dill pickles
  • Oil for frying
Instructions
  1. Beat yolks and water together and gradually beat in flour.
  2. Continue eating batter until smooth and lump free.
  3. Trim end off of the pickles and slice ¼ inch thick and dry on paper towels.
  4. Batter the pickles and fry them in heated oil (about 375 degrees) until batter turns golden brown.

 

Posted in Appetizer, Vegetables, Vegetarian
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