(eBook) Food - Vegetable Recipes

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Vegetable (loosely) Recipes Vegetable (loosely) Recipes Index q q q q q q q q q q q q q q q q q q q q q q q q q q q Green/Red Peppers : INDEX Mushrooms : INDEX Potatoes : INDEX Spinach : INDEX Vegetarian Dishes (not specific veges) : INDEX Zuchinni : INDEX Artichokes : COLLECTION Avocado Recipes - COLLECTION Beets : 2 recipes Beet Recipe Boston Baked Beans (1) Boston Baked Beans (2) Candied Yams Choucroute Garnie Crispy Eggplant Rounds Eggplant : COLLECTION Felafel (1) Fried Plantains Lentils
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  Vegetable (loosely) Recipes Index Green/Red Peppers : INDEX q Mushrooms : INDEX q Potatoes : INDEX q Spinach : INDEX q Vegetarian Dishes (not specific veges) : INDEX q Zuchinni : INDEX q Artichokes : COLLECTION q Avocado Recipes - COLLECTION q Beets : 2 recipes q Beet Recipe q Boston Baked Beans (1) q Boston Baked Beans (2) q Candied Yams q Choucroute Garnie q Crispy Eggplant Rounds q Eggplant : COLLECTION q Felafel (1) q Fried Plantains q Lentils q Olives - curing q Red Beans and Rice : COLLECTION q Red Kale with Grated Coconut q Spaghetti Squash q Spiced Acorn Squash q Squash Recipes : COLLECTION q Sweet Potatoes wtih Grapefruit q Swiss Style Green Beans q amyl Vegetable (loosely) Recipeshttp://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM]  Capsicum Recipes Index Stuffed Peppers (1) q Stuffed Peppers (2) q Stuffed Peppers (3) q Stuffed Peppers (4) q Stuffed Peppers (5) q amyl Capsicum Recipeshttp://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM]  Stuffed Peppers From: Dan Griscom (griscom@media.mit.edu)Date: 7 Jul 93 00:00:59 CDT (Wed)(from Italian Vegetarian Cooking by Jo Marcangelo) (Serves 4)4 medium red or green peppers2 T olive oil1 medium onion, chopped1 clove garlic, peeled and crushed2 small zucchini, coarsely grated1 1/2 c slided mushrooms2 T chopped fresh parsely2 c fresh wholewheat breadcrumbs1/2 c grated Parmesan cheese1 egg, beatenSalt and pepper1) Core peppers by removing stem and then scooping out interior,removing all the white pith and seeds. Parboil for 3 minutes inboiling water; remove, rinse in cold water and drain.2) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fryanother 3 minutes. Add mushrooms, fry another 1 minute, drain [this isto keep the filling from being soupy; you may want to try justsauteing until the liquid is gone]. Add rest of ingredients, with saltand pepper to taste. Combine thoroughly.3) Fill peppers with mixture. Stand upright (cutting a small slice offthe bottom if necessary) in an ovenproof disk with 2 or 3 T water inthe bottom.4) Bake at 350 degrees for 30-45 minutes, or until the peppers aretender. Serve hot.Ideas: add basil, top with cayenne pepper. amyl Stuffed Peppershttp://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-1.html [12/17/1999 12:09:23 PM]  Stuffed Green Peppers From: Beverley Epp Beverley@lehman.on.caDate: Thu, 23 Sep 1993 00:19:57 GMTAbout 8 Peppers (Green/Red/or whatever colour)1 lb hot Italian Sausage cumbled1 lb ground beef1 onion chopped1-2 cups fresh or canned tomatoes1 cup cooked riceItalian SeasoningSeasoned PepperGrated MozzarellaSaute beef, sausage, onion until browned. Drain fat off. Add tomatoes,seasonings and simmer for a little bit. Add rice. Stuff into peppers thathave been cut lengthwise and cleaned out. Sprinkle with mozarella orparmesan. Bake in a casserole with some tomatoe sauce underneath peppers atabout 350 until hot. These freeze great. I make a lot at this time ofyear when peppers are cheap and freeze them. amyl Stuffed Green Peppershttp://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-2.html [12/17/1999 12:09:27 PM]
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