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Vegetable (loosely) Recipes
ndex
Green/Red Peppers : INDEXq
Mushrooms : INDEXq
Potatoes : INDEXq
Spinach : INDEXq
Vegetarian Dishes (not specific veges) : INDEXq
Zuchinni : INDEXq
Artichokes : COLLECTIONq
Avocado Recipes - COLLECTIONq
Beets : 2 recipesq
Beet Recipeq
Boston Baked Beans (1)q
Boston Baked Beans (2)q
Candied Yamsq
Choucroute Garnieq
Crispy Eggplant Roundsq
Eggplant : COLLECTIONq
Felafel (1)q
Fried Plantainsq
Lentilsq
Olives - curingq
Red Beans and Rice : COLLECTIONq
Red Kale with Grated Coconutq
Spaghetti Squashq
Spiced Acorn Squashq
Squash Recipes : COLLECTIONq
Sweet Potatoes wtih Grapefruitq
Swiss Style Green Beansq
myl
Vegetable (loosely) Recipes
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Capsicum Recipes
ndex
Stuffed Peppers (1)q
Stuffed Peppers (2)q
Stuffed Peppers (3)q
Stuffed Peppers (4)q
Stuffed Peppers (5)q
myl
Capsicum Recipes
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Stuffed Peppers
om: Dan Griscom ([email protected])
ate: 7 Jul 93 00:00:59 CDT (Wed)
rom Italian Vegetarian Cooking by Jo Marcangelo)
Serves 4)
medium red or green peppers
T olive oil
medium onion, chopped
clove garlic, peeled and crushed
small zucchini, coarsely grated
1/2 c slided mushrooms
T chopped fresh parsely
c fresh wholewheat breadcrumbs
/2 c grated Parmesan cheese
egg, beaten
alt and pepper
Core peppers by removing stem and then scooping out interior,
emoving all the white pith and seeds. Parboil for 3 minutes in
oiling water; remove, rinse in cold water and drain.
Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, nother 3 minutes. Add mushrooms, fry another 1 minute, drain [this
o keep the filling from being soupy; you may want to try just
auteing until the liquid is gone]. Add rest of ingredients, with s
nd pepper to taste. Combine thoroughly.
Fill peppers with mixture. Stand upright (cutting a small slice
he bottom if necessary) in an ovenproof disk with 2 or 3 T water in
he bottom.
Bake at 350 degrees for 30-45 minutes, or until the peppers areender. Serve hot.
deas: add basil, top with cayenne pepper.
myl
Stuffed Peppers
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Stuffed Green Peppers
rom: "Beverley Epp" [email protected]
ate: Thu, 23 Sep 1993 00:19:57 GMT
bout 8 Peppers (Green/Red/or whatever colour)lb hot Italian Sausage cumbled
lb ground beef
onion chopped
-2 cups fresh or canned tomatoes
cup cooked rice
talian Seasoning
easoned Pepper
rated Mozzarella
aute beef, sausage, onion until browned. Drain fat off. Add tomatoes
easonings and simmer for a little bit. Add rice. Stuff into peppers
ave been cut lengthwise and cleaned out. Sprinkle with mozarella or
armesan. Bake in a casserole with some tomatoe sauce underneath pepper
bout 350 until hot. These freeze great. I make a lot at this time of
ear when peppers are cheap and freeze them.
myl
Stuffed Green Peppers
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Stuffed Green Peppers
rom: [email protected] (Barrie Lax)
ate: Mon, 27 Sep 1993 13:10:00 GMT
ut the tops off 8 green peppers and remove the seeds.ix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
ice. Add a clove of garlic chopped, a medium onion chopped and salt a
epper and blend well. Pack this mixture into each pepper to fill 2/3d
nd replace the tops. Fit upright in a large saucepan.
o cover you will need about 2 cups of tomato juice to which add about
bsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
hicken stock (about 1 tbsp powdered) would be nice if you have it. Ad
nough water to this to just cover the peppersif you are short.
ring to a boil, reduce heat and simmer for about an hour until theeppers are tender and about 2/3ds of the liquid is absorbed.
ou can sub brown sugar or honey for the sweetener...add garlic to the
uice if you're a fanatic. You can also puree a can of tomatoes and ad
omato juice to bring you up to quantity if you like a stronger tomato
ote. Adjust the rice to meat mixture to if you like. Hey...This is a
ecipe I have made often and can vouch for. If you like it sweeter or
ess meaty that's up to you. The quantities work for me. Obvously the
ize of the peppers will have something to do with the required amount
f filling.
his recipe is of Balkan origin and is served both hot and cold as a
irst or main course. As I am here in Ottawa, you may call if you get
nto trouble.
myl
Stuffed Green Peppers
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Stuffed Peppers
rom: [email protected] (Demers Serge)
ate: Fri, 1 Oct 93 20:07:12 -0400
ere is an indian stuffed pepper recipe:
ou need:
red and 2 green peppers (large)
Tbsp oil
onion, finely chopped
tsp ground coriander
tsp ground cumin/2 tsp cayenne pepper (or to taste)
50 gr of ground beef
Tbsp rice
can (400 gr) tomatoes, keep the liquid
alt
eat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add
pices and cook 2 minutes. Add the gound beef and cook well. Add the r
nd the salt and cook 2 minutes.
ut the top of each pepper, remove the seeds and the ribs inside.
ill them with the beef mixture.
elect a large sauce pan, big enough to fit the four peppers standing
ut the last 2 Tbsp of oil in the pot, fit the peppers, add the tomato
round and pour the tomato juice into each pepper.
over the pot, bring to boil and simmer for 40 minutes.
myl
Stuffed Peppers
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Stuffed Green Peppers
om: [email protected] (Barrie Lax)
a t e: Sat, 2 Oct 1993 19:08:00 GMT
Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt a
pepper and blend well. Pack this mixture into each pepper to fill 2/3d
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Ad
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and ad
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.
Bar.
ar.
--
~ 1st 1.11 #300 ~ "640k should be enough for anybody" - Bill Gates, 19
myl
Stuffed Green Peppers
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Grilled Portobello Mushrooms
rom: [email protected] (Stephanie da Silva)
ate: Mon, 4 Oct 1993 18:44:25 GMT
oger Joseph is always asking about Portobello recipes and I tore th
age out of an American Way magazine on the flight back from Florid
ause it had a recipe and it reminded me of him.
rush the mushroom with olive oil, balsamic vinegar, and lots of bl
nd red pepper (big mushroom, eh?). Grill it for 2 and a half minu
n each side, and garnish it with a puree of garlic and parsley.
erve it with lemon slices on a bed of salad greens with a roasted
ell pepper. If you have leftover stems and broken mushrooms bits,immer them for ninety minutes in water with a bay leaf and thyme.
se the dark brew to add or enhance a mushroom flavour in sauce.
myl
Grilled Portobello Mushrooms
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Marinated Mushrooms
a t e: Thu, 21 Oct 1993 18:00:54 GMT
cup white wine
tbs. brown sugar4 cup sliced green onion
ts hot red pepper flakes
2 ts salt
2 ts Oregano leaves
2 cup white wine vinegar
cloves garlic, finely minced
4 cup diced red pepper
lb small fresh mushrooms, trimmed.
4 ts. ground black pepper.
mbine wine, vinegar, sugar, garlic, green onion, red pepper and red peppe
akes in an 8 cup microwaveable casserole. Cover; microwave at high for th
five minutes or until mixture is simmering. Add mushrooms. Cover;
crowave at high 6 to 8 minutes or until mushrooms are tender but not
ushy. Stir partway through cooking. Stir in salt, oregano, and pepper.
t stand, covered, for thirty minutes. Transfer to covered jar or
ntainer. Can be refrigerated up to one week.
tually, it's a good one, even if you can't stand microwave cooking.
ust watch the mushrooms carefully while they cook. They're also good
hen reheated.
ff Lawley
myl
Marinated Mushrooms
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Mushrooms in Cream
ate: Mon, 19 Jul 93 22:09:27 EDT
dapted without permission from *Nika Hazelton's Way with vegetables* (a g
ook, and most recipes are healthier than this one)
hop 1 pound of mushrooms into halves or quarters.
eat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan.
dd 3-4 chopped garlic cloves to the butter.
dd mushrooms and cook for about 2 min, until brown.
dd hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.
ook for about 5 more min, then add 1/2 cup chopped cilantro.
erve on hot buttered rice or French bread
ara
Mushrooms in Cream
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Mushroom Recipes : COLLECTION
dexed : vegetables/mushrooms From: [email protected] (Micaela Pantke)
ate: Thu, 2 Sep 93 13:29:27 +0200
Contents
Bacon And Cream Cheese Stuffed Mushrooms (Stephanie da Silva)q
Baked Scallops And Mushrooms In Garlic Sauce ([email protected])q
Baked Stuffed Mushroom (Janis Wallace)q
Baked Stuffed Mushroom (Sue Volkmann)q
Crab-Stuffed Mushrooms (Stephanie da Silva)q
Creamed Mushrooms (Doreen Randal)q
Crisp Sauteed Mushrooms (Stephanie da Silva)q
Egg And Mushroom Stroganoff (Robin Halligan)q
Garden-Stuffed Mushrooms (Stephanie da Silva)q
Grilled Portobella Mushrooms With Mango Chutney (J. David Garland)q
Hot Mushroom Turnovers (Stephanie da Silva)q
Italian Stuffed Mushrooms (Stephanie da Silva)q
Mexican Stuffed Mushrooms (Stephanie da Silva)q
Mozzarella-Mushroom Bites (Stephanie da Silva)q
Mushroom-Bacon Pate - Party Pate Without Liver (Stephanie da Silva)q
Mushroom Pate (Stephanie da Silva)q
Mushroom Sandwiches (Stephanie da Silva)q
Mushrooms In Cream ([email protected])q
Mushrooms Supreme (Nancy Feagans)q
Mushrooms Tapenade (Stephanie da Silva)q
Oyster Fried Mushrooms (Bill Maddex)q
Quick Kale & Mushroom Saute (Bill Maddex)q
Sauted Mushrooms On Toast (David Katz)q
Spicy Portabella Mushrooms In Balsamic Vinegar (Yashodhara P. Pawar)q
Stuffed Mushrooms (1) (Stephanie da Silva)q
Stuffed Mushrooms (2) (Stephanie da Silva)q
Stuffed Mushrooms (3) (Stephanie da Silva)q
Stuffed Mushrooms (4) (Stephanie da Silva)q
Stuffed Mushrooms (5) (Stephanie da Silva)q
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Stuffed Mushrooms, Italian Style (1) (Stephanie da Silva)q
Stuffed Mushrooms, Italian-Style (2) (Stephanie da Silva)q
Stuffed Mushrooms Parmigiana (Stephanie da Silva)q
Vinegarette Mushrooms (Gretchen Miller)q
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
ACON AND CREAM CHEESE STUFFED MUSHROOMS
=======================================
ngredients:
-----------
oz. cream cheese, softened
-6 strips of bacon, fried and crumbled; reserve fat
small onion, finely chopped
0-25 large mushrooms, stems removed
bout 8 mushroom stems, finely chopped
nstructions:
------------
aute onion and mushroom stems in bacon fat until tender. Drain off exc
at. Mix crumbled bacon, onion and stems with softened cream cheese un
he mixture is workable.
tuff each mushroom and bake at 350 degrees F for 10-15 minutes.inish under the broiler just until tops are golden.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected]
AKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE
===========================================
ngredients:
-----------
/4 lb scallops
/4 cup flour
/2 lb mushrooms, stems removed and minced
tblsp olive oil
/4 cup white wine
tblsp fine bread crumbs
tblsp minced onion
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tblsp minced parsely
clove minced or pressed garlic
inch of red pepper flakes & salt
nstructions:
------------
reheat oven to 350F. Brush a shallow baking dish with 1 tbs of the
il. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion,
arsely, red pepper and salt mix together well. Add scallops to theaking dish.
If you really want to be artistic, plan it out so the scallops are a
ood size to fit into the mushroom caps, and buy the same number of
ach. Then you can stick one scallop in each 'shroom.)
dd the wine to the baking dish. Sprinkle the minced mixture over all,
nd drizzle the remaining oil over. Bake for 20 more min, or until
one.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Janis Wallace)
AKED STUFFED MUSHROOM
=====================
ngredients:
------------10 large fresh mushrooms
can of crab meat (drained)
-2 tblsp mayonaise
/4 cup (or so) shredded swiss cheese
nstructions:
------------
ut the stems of the mushrooms and scoop out the centers. Finely chop
tems and centers. Combine the crab meat and mayo (as you would for
una salad). Add whatever seasonings you like (I use "Pinch of Herbs")
o taste. Add in chopped stems and centers. Add in cheese. Stuff int
ushroom cups and place under the broiler for 5-7 minutes.
ote:
----
y sister has a "gourmet" recipe with about 97 different ingredients,
nd it IS good, but this is the one dinner guests seem to prefer - they
sually are the first to disappear!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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Reserve stems to use in soup.
nstructions:
------------
Combine scallions and margarine in 2-cup measure. Microwave on Hig
minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
auce. Stir well.
Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fil
ach mushroom cap with 1 t. crab mixture. Microwave on High 3-4
inutes, turning plate once. Remove mushrooms to serving plate; repeat
ith remaining mushrooms and filling. Let stand 2-3 minutes before
erving. To garnish, sprinkle with ground red pepper.
ach serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.
er serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Doreen Randal)
REAMED MUSHROOMS
================
ngredients:
-----------
medium onion peeled and quartered
tblsp salad oil
50 g mushrooms
uice of 1 medium lemon
42 ml soured cream
alt & ground black pepper
arsley for garnishing
nstructions:
------------
educe onion to a puree in processor or blender, lightly saute in oil in
large frying pan. If necessary peel and trim mushrooms slice finely.
dd mushroom to onion, sprinkle with seasoning and lemon juice. Cover.
ook gently about 6 minutes. Lightly stir in soured cream. Adjust
easoning to taste. Cook for 2 minutes more. Serve garnished with
prigs of parsley.
his is a recipe equally good hot or cold. Good for barbecues (cold).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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rom: [email protected] (Stephanie da Silva)
RISP SAUTEED MUSHROOMS
======================
ngredients:
-----------# large whole fresh mushrooms
hese mushrooms must be absolutely fresh and the caps should
ot be separating from the stems.
nstructions:
------------
rush off mushrooms and slice into 1/4" slices from the top down,
ncluding the stems.
ith a fine mist spray bottle, mist the mushrooms to just barely dampen
rop into a paper bag or large ziplock bag that contains 1 or 2 cups of
/p flour. Stir well or shake very gently. Then, let the mushrooms
marinate" for a while in the flour while you prepare to cook them.
n a large, well seasoned cast-iron skillet or a commercial quality non
tick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
live oil. Mix the oils well and heat to ~300-325 degrees F.
rop the mushrooms into a colander to remove excess flour. Drop a few
t a time into the butter/oil and coat each well. Continue 'til all th
ushrooms are in the skillet. Turn down the heat to the saute level
nd continue to cook, turning frequently. After a few minutes add salt
nd pepper to taste.
ontinue to cook until the degree of crispness is achieved.
y neighbor used to cook these for a long time, rendering nearly all th
oisture out of the mushrooms. The finished product would be the most
elicate, and crisp mushrooms used as a side vegetable.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Robin Halligan)
GG AND MUSHROOM STROGANOFF
==========================
Serves 4)
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ngredients:
-----------
eggs
/2 cup long grain rice
tblsp melted butter
small onion, Finely chopped
bacon rashers, chopped
cup sliced mushrooms25 g carton sour cream
alt and pepper
arsley, chopped for garnish
nstructions:
------------
ard boil eggs. Cook the rice in boiling salted water until tender.
rain well and place on a serving plate. Arrange the eggs on top and
eep warm. In a frying pan melt the butter, then fry the onions, bacon
nd mushrooms until tender. Stir in the sour cream. Mix well, then
our the mixture on top of the eggs. Sprinkle with parsley. Serve
mmediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
ARDEN-STUFFED MUSHROOMS
=======================
ngredients:
-----------
/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing
mix, crushed
/4 cup (50 mL) butter or margarine, melted
/4 cup (50 mL) finely chopped carrot
/4 cup (50 mL) finely chopped green pepper
inch of pepper
tblsp (30 mL) finely chopped onion
6 mushrooms, about 2-inch (5 cm), stems removed
nstructions:
------------
eat oven to 350F (180C). In small bowl, stir all the ingredients
ogether except mushrooms. Stuff each mushroom cap with 1 tablespoon
15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan.
ake for 20 to 25 minutes or until tender.
icrowave Directions:
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--------------------
repare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)
aking dish. Cover and microcook on high, turning dish after half the
ime, until tender (8 to 9 minutes).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (J. David Garland)
ource: Taken from the Vegetarian Times
RILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY
==============================================
4 servings)
ngredients:
-----------
Portobellaslarge ripe mango
red bell pepper
jalapeno pepper (optional)
oy sauce
inegar
tsp miso
bunch arugula lettuce
nstructions:
------------arefully remove stems from mushrooms (use for soup) and clean them
horoughly. Marinate in vinegar/miso/soy sauce for an hour or so.
ice the mango and pepper, chop the jalapeno, and toss with a little
inegar.
lean the lettuce and separate into single leaves.
rill the mushrooms on both sides. When grilling the top, turn the
ushroom 90 degrees halfway through to get a square or diamond
rosshatch pattern.
o serve, fan 3 lettuce leaves on the plate, center the mushroom, and
lace a dollop of chutney on either side.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
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ource: Good Housekeeping "All-Time Favorite Recipes"
OT MUSHROOM TURNOVERS
=====================
ngredients:
-----------
3oz pkg cream cheese, softenedutter or margarine, softened
ll-purpose flour
/2 lb. mushrooms, minced
large onion, minced
t salt
/4 t thyme leaves
/4 C sour cream
egg, beaten
nstructions:
------------
arly in day: In large bowl, with elec. mixer at med speed,
eat cream cheese, 1/2C butter and 1 1/2 C flour until soft
ough forms; wrap dough in waxed paper; chill at least 1 hr.
n med skillet, in 3 T butter, saute mushrooms and onion until
ender; blend in salt, thyme, and 2 T flour; stir in sour cream;
hill.
n floured surface, roll half of dough in 15 inch circle (about
/16" thick); cut into twenty 2 3/4" circles. Roll scraps intoall; chill.
n one half of each circle, place teaspoonful of mushroom mixture.
rush edges with egg; fold other half over filling; with fork, press
dges together; prick tops to let out steam; place on ungreased
ookie sheet. Repeat with rest of dough, scraps, filling. Brush with
gg; cover; chill.
bout 20 min before serving: Preheat oven to 450 deg F. Uncover
urnovers; bake 12 min or until golden. Makes about 50.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TALIAN STUFFED MUSHROOMS
========================
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lb hot Italian sausage
slice finely chopped onion
/2 green pepper, finely diced
/4 tsp garlic powder
/4 cup dry bread crumbs
ash of pepper
/4 tsp salt
a. 1 1/4 cups spaghetti sauce
0 large mushroom capsil
ozzarella cheese
nstructions:
------------
ook Italian sausage, onion, green pepper, garlic powder, and a
andful of mushroom stems, finely chopped, in a skillet, then drain
at. (It's best if you put meat mixture into a food processor with
teel blade at this point to give meat a finer texture. Just process
or about 5 seconds or less.) Then add bread crumbs, pepper, salt,
nd spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps
ith meat mixture. Cover with foil and bake at 350 about 20 minutes.
prinkle with mozzarella cheese, then broil until cheese is melted and
ushrooms are tender. (Or loosely cover with wax paper and
icrowave.)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
EXICAN STUFFED MUSHROOMS
========================
ngredients:
-----------
lb. hot sausage
/3 cup soy sauce
clove garlic
lbs. LARGE mushrooms
nstructions:
------------
ix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F
or 20 minutes or until sausage is done.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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rom: [email protected] (Stephanie da Silva)
OZZARELLA-MUSHROOM BITES
========================
ngredients:
-----------
pkg (16-oz) part-skim mozzarella cheese
eggsater
cup seasoned bread crumbs
lb mushrooms
auce:
-----
chopped small onion
tblsp vegetable oil
can (16-oz) whole tomatoes in thick puree
/2 tsp dried thyme
/4 tsp crushed red pepper
egetable oil for frying
arsley for garnish
ut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch
trips. In small bowl or pie plate, beat eggs with 2 tablespoon water.
lace bread crumbs on wax paper. Dip mozzarella sticks into egg
ixture, then coat with bread crumbs. Place on baking sheet; freeze
bout 30 minutes to set coating. Meanwhile, dip mushrooms in egg
ixture, then coat with bread crumbs; set aside.
omato Sauce:
------------
n small saucepan, saute onion in oil 5 minutes until soft. Add
emaining sauce ingredients; bring to a boil. Reduce heat and simmer 1
inutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan
uing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches
ry mozzarella sticks 1-2 minutes until golden brown. With slotted
poon, remove to paper towels. Repeat procedure with mushrooms. To
erve, arrange mozzarella and mushrooms on platter; garnish with
arsley. Serve with tomato sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
USHROOM-BACON PATE - PARTY PATE WITHOUT LIVER
=============================================
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ngredients:
-----------
lbs fresh mushrooms, chopped very fine
/2 lb bacon (or more, to taste)
/3 cup onion, chopped very fine
/3 cup celery, chopped very fine
oz cream cheese, at room temperature
eggs
/2 cup parsley, chopped very finecups dry bread crumbs
tsp salt
tsp dried rosemary
tsp dried oregano
/4 tsp ground black pepper
1) Fry the bacon and crumble it as fine as possible. Reserve some of
he grease.
2) Chop the mushrooms, onion, celery, and parsley as fine as possible.
food processor works best, but you can do it by hand if need be.
3) Saute the onion and celery in the bacon grease until soft, then
emove from the grease, and drain.
4) Meanwhile, beat the cream cheese slightly, and then beat in the
ggs. Add all other ingredients to the eggs/cheese mixture. Mix
horoughly.
5) Grease a large loaf pan or two small, line with foil, and then
rease the foil. Pat the mixture into the loaf pan and cover looselyith foil. Bake for 1 1/2 hours at 400 deg. F.
6) Let cool completely before serving.
otes:
-----
his pate is actually best when refrigerated before serving. Serve wit
rackers, or with bread cut into shapes with cookie cutters.
o make this a more elegant buffet dish, garnish the top with a thinayer of aspic.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
USHROOM PATE
============
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ngredients (all approximate):
-----------------------------
/4 lb chopped mushrooms
tblsp butter
oz cream cheese
/2 tsp curry powder
tsp worcestershire sauce
tblsp dry sherry (or dry white wine)/2 cup pecans, chopped
nstructions:
------------
aute the mushrooms in butter until dark (about 5min or so) and drain.
rocess or puree with the cream cheese, curry, worcestershire sauce, an
herry. Fold in the pecans and refrigerate. Garnish with parsley or
atercress.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
USHROOM SANDWICHES
==================
his one takes a little longer. Chop up some fresh mushrooms and
nions, and saute in butter, margarine, oil, whatever until the
nions are clear. Drain and set aside until cool. On cocktailread (rye or pumpernickel), pile a mound of mushrooms and onions,
rated swiss cheese, grated italian cheese (i use locatella), and
read crumbs. Broil until the swiss melts, and serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected]
ource: Nika Hazelton's Way with vegetables
USHROOMS IN CREAM
=================
ngredients:
-----------
pound of mushrooms into halves or quarters.
/3 cup heavy cream. Heat
tblsp butter in a deep frying pan.
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-4 chopped garlic cloves
tsp pepper
tsp nutmeg
/2 cup chopped cilantro
alt
nstructions:
------------
hop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavyream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic
loves to the butter. Add mushrooms and cook for about 2 min, until
rown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for abou
more min, then add 1/2 cup chopped cilantro. Serve on hot buttered
ice or French bread
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: nancy@hayduke (Nancy Feagans)
ource: Los Angeles Times about 10 years ago
USHROOMS SUPREME
================
ngredients:
-----------
doz. fresh mushrooms (2" in diameter)
cups diced stale bread
/2 cup grated Parmesean cheese
tblsp dried onions
tblsp sunflower seeds
tblsp dried parsley flakes
/2 tsp lemon pepper
/2 tsp seasoned salt
tblsp melted butter
/2 cup dry vermouth
heddar cheese
nstructions:
------------
ipe mushrooms clean, carefully break off and chop stems. Scoop out
emaining gills and discard. Combine chopped stems with bread,
armesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper
alt, butter, and vermouth. Pack into mushroom caps. Bake in shallow
an with small amount of water for 30 minutes at 325 degrees. Remove
nd criss-cross each mushroom with slivers of Cheddar cheese, then
eplace in oven until cheese melts. Makes 6-12 servings.
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his is always a big hit when I make it; if I have 6 or more guests, I
sually double the recipe :-)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
USHROOMS TAPENADE=================
ngredients:
-----------
tblsp capers
anchovy fillets, drained
cup olive oil
/4 cup lemon juice
lb small mushrooms
reshly ground black pepper
nstructions:
------------
inse two tablespoons of capers and dry on a paper towel. Pound them
nd the anchovies in a mortar or press them through a sieve with a
poon. When the mixture is reduced to a paste, transfer it to a mixing
owl. Add the oil little by little, stirring as you do it. Add the
emon juice and pepper to taste. Let the sauce stand in a covered
ontainer at least 4 hours before serving. Remove the stems from the
ushrooms and clean them with a damp paper towel. Place five on eachlate and spoon three tablespoons of the tapenade over them. Garnish
he plates with the remaining capers.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Bill Maddex)
ource: Fall '92 Vegetarian Gourmet profile of Ken Bergeron
YSTER FRIED MUSHROOMS
=====================
ngredients:
-----------
oz Oyster mushrooms, rinsed and kept slightly moist
1/2 cup safflower oil for frying
lour mix:
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---------
tsp nori flakes, pulverized in a coffee grinder or blender
/2 tsp garlic powder
/4 cup unbleached flower
inch of salt and pepper
ater mix:
---------
/2 tsp nori flakes/4 tsp garlic powder
/2 cup water
read crumb mix:
---------------
cups fresh bread crumbs (not dried, no crust)
tsp nori flakes
/2 tsp garlic powder
nstructions:
------------
horoughly mix ingredients for each of the three mixes. Heat oil to 35
I don't trust my stove, so I got an oil thermometer. He says five min
n med heat) in a wok. Dredge mushrooms in flour mix and shake off
xcess. Dip mushrooms into water mix and shake off excess. Dredge
ushrooms in crumb mix. Fry mushrooms four to five at a time for about
1/2 minutes, being careful that the breading doesn't get beyond
olden. Drain mushrooms on a towel covered plate. Allow a minute
etween batches for oil to re-heat. Mushrooms may be kept warm in a 25
ven.
erve garnished with fresh lime chunks.
ote:
----
lthough these are deep fried, the mag says they're only 7g fat per
erving, for what that's worth.
hese are supposed to resemble fried oysters. I obviously wouldn't
now, but they're really good, and all the Orthodox people I've served
hem to have like them.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Bill Maddex)
ource: Autum issue of Vegetarian Gourmet, where it's in a piece on It'
Only Natural, a great looking vegan place in Middletown, CO.
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UICK KALE & MUSHROOM SAUTE
==========================
serves 4 as a side, 2 as an entree)
tblsp olive oil (I use about 1t, but hey)
tblsp minced garlic
tblsp soy margerine (I omit this)
oz. white mushrooms (to make this really good try oysters or
chantrelles)cups kale, tightly packed
/4 cup water
tsp tamari
cherry tomatoes, quartered (this time of year I tear up dried
tomatoes)
alt and pepper to taste
nstructions:
------------
eat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and
argerine (if used) and saute until garlic is lightly browned. Add
eggies and stir 15-30 seconds, making sure not to burn the garlic. Ad
ater, tamari, salt and pepper and cook another 5 minutes, stirring
ften. Add tomatoes and cook another 5 minutes on low. Serve
mmediately.
ote:
----
assume this dish is meant as a side, but over couscous, millet or
ulghur it's a quickie meal.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (David Katz)
AUTED MUSHROOMS ON TOAST
========================
ngredients:
-----------
cups fresh moshrooms
shallots
tblsp fresh chopped parsley
tblsp butter
/2 tsp lemon juice (preferably fresh)
nstructions:
------------
lean the mushrooms in cold water (Harlod McGee tells us that they do
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ot absorb enough water to be worth the fuss of using a mushroom brush.
agree. Since they are already something like 95% water, even if they
bsorb a large amount, they will only become ... what - 96%?)
ut or pull the stems off of the mushrooms (save them for mushroom soup
r a duxell) and slice the caps into 3/16 inch slices.
inely chop the shallots. If you don't have shallots, use 3 tbsp
hopped onion and 1 small clove of garlic, chopped, minced, diced,ressed, cleavered or otherwise made mushy in your most favorite way.
eat a frying/saute pan over medium-high heat. Add the butter and let
t melt. When the butter is bubbling, add the mushrooms. Saute,
ossing or stirring until the mushrooms start to brown. If a lot of
uice comes out of the mushrooms, simply boil it away and keep on.
s the mushrooms start to brown, add the shallots (or onion and garlic)
nd the chopped parsley. Finish browning the mushrooms.
aste the mixture. Sometimes it will improve in flavor with the
ddition of the lemon juice. Sometimes it doesn't seem to be needed.
poon the sauted mushrooms over warm, buttered toast.
f you want to be fancy, cut the crusts off of the bread before you mak
he toast, cut it diagonally after it is toasted and buttered and call
t 'toast points.' Sprinkle a little fresh chopped parsley on top of th
ushrooms and put a small sprig of parsley on the plate beside. Invite
he in-laws over and tell them you are learning to cook at the Internet
ooking School.
nother Option: In place of shallots, use about 2 -3 tablespoons of
inely chopped fresh chives.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Yashodhara P. Pawar)
PICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR
=============================================
ngredients:
-----------
Portabella mushrooms (they are Xpensive!)
large sweet red peppers
cherry tomatoes
/2 red onion
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tsp olive oil
tblsp fresh, coarsely ground black pepper
oriander leaves
auce:
-----
/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one
from a specialty store, the supermarket ones are too watered
down. A good Modena type is good)/4 tsp Hungarian paprika for flavour
alt to taste
lgorithm:
---------
reparation:
-----------
Whisk the sauce ingredients together
Wipe the shrooms with a moist towel and slice long.
Chop the onions along the grooves.
ooking:
-------
Place whole peppers and tomatoes on a foil in a preheated oven at
ROIL. Keep turning them until the peppers are charred. The tomatoes
ill bleed into the foil...don't throw that water.
Remove peppers and make long slices. Remove the core and the seeds
Mix the cherry tomatoes and the fluid they exude, into the sauce.ix well until the tomatoes are crushed into the sauce.
Pour the oil in a heated skillet. Saute onions and 'shrooms.
prinkle with black pepper. Add half the sauce and saute for a few mts
ore.
erving:
-------
Arrange the shrooms on a plate. Place the red peppers around it.
our the extra sauce on the circumference. Sprinkle coriander leaves.
Serve with brown rice or rye bread.
ote:
----
his is a mildly hot recipe for my favourite 'shroom which I have
erfected over months. Generally, I dislike food that has no heat...it
ust too unappetising for me. But this 'shroom is so flavourful that a
inimum of spicing is desired. So I have struck a balance between what
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y palate irks for and what the 'shroom demands..... Its fabulous!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS (1)
====================
elect large, firm mushrooms w/underside still tightly closed.
ash in cold water and dry. Carefully remove stems and reserve.
illings:
--------
Bacon-Cheese
--------------
slices bacon, cooked, drained, crumbledoz. cream cheese, softened
bunch green onions, finely chopped
ash garlic salt
/3 cup mushroom stems, minced
tblsp butter, melted
ix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
repared caps with melted butter, fill, place in shallow baking dish
ith 2-4 T. water. Bake 20-25 min. at 350 deg.
Bleu Cheese
-------------
/2 cup fine minced mushroom stems
/4 cup fine chopped green onion
tblsp margarine
oz cream cheese
/2 pkg bleu cheese salad dressing mix
tblsp milk
aute mushroom stems and onions in margarine 5 min. Mix cream cheese,
ressing mix and milk. Mix in onion mixture. Fill prepared caps. Bak
0-25 min. at 350 deg.
Crab-Cheese
-------------
pkg. (6 oz) frozen crab, thawed and drained
tblsp mayonnaise
tblsp chopped green onion
tblsp gold raisins
/4 cup shredded sharp cheddar
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tsp. curry
resh grated parmesan
ix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
roil 6-8 in. from heat.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS (2)
====================
ngredients:
-----------
large tomatoe
large yellow onion
everal very large mushroomsarlic (optional)
alt
epper
live oil
nstructions:
------------
ash the mushrooms, cut off the tip of the stems, and remove the stems,
I also peel the outer skin of the mushroom, but some people find this
xcessive). Chop the mushroom stems into very small bits. Coat theuter poriton of the caps with olive oil. Finely chop onion, garlic,
nd tomato. Fry onion and garlic in olive oil (just a little bit),
ntil soft. Add mushroom bits, tomato, salt and pepper to taste. Fry
ntil mushroom bits start to soften. Place mixture in mushroom caps,
nd fry or grill until caps soften. (I prefer grilling, but its a lot
ore work). Serve. I find that steak is an excellent complement to
his dish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS (3)
====================
ere's a super easy one. Take frozen creamed spinach and fill the
ushroom caps. Top with grated parmisan cheese and bake until cheese
tarts to brown at about 350. I do this when people drop in and I don'
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ave anything prepared.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS (4)
====================
ngredients:
-----------
large pkg big mushrooms
pkg regular pork sausage
alt and pepper to taste
-1/2 - 2 tblsp dried onion
nstructions:
------------nap off stems, wash and cut up. Cook in margarine/butter, about 2
ablespoon. Don't add any water. Salt and pepper to taste and a littl
it of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
ook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
aps and drain on paper toweling. Mix together the sausage and the
ooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
egrees. Remove from pan and arrange on platter/plate. If you use mor
ackages of mushrooms, use more sausage, and increase the other
ngredients accordingly.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS (5)
====================
ngredients:
-----------2 large mushrooms
tblsp butter
medium onion
tblsp dry white wine
/2 cup bread crumbs
tblsp fresh snipped parsley
tblsp lime juice
cloves garlic finely chopped
tsp dried oregano leaves
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oz shredded jack cheese
reshly ground pepper
nstructions:
------------
emove steams from mushrooms and finely chop. Melt butter in skillet.
ook mushroom caps top side down until light brown. Remove with
lotted spoon, draining liquid from inside caps. Cook onion in same
killet until tender. Stir in wine. Simmer uncovered 2 minutes. Stirn chopped stems. Add remaining ingredients except cheese. Mix
ompletely. Put caps on ungreased baking sheet. Place stuffing in
aps. Sprinkle with cheese. Broil until cheese melts (about 3
inutes).
ote:
----
his is great for company, as it can completely be made ahead of time.
ust stuff the mushrooms, and put the entire baking sheet into the
ridge. When you want to serve it, put it in 375 degree oven for about
5 minutes or until cheese melts.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS, ITALIAN STYLE (1)
===================================
Makes 4 to 6 portions)
ngredients:
-----------
2 large fresh mushrooms
tblsp salad or olive oil, divided
alt
cup soft bread crumbs
/3 cup grated Parmesan cheese
/2 tsp onion powder
/4 tsp basil leaves, crumbled
egg, slightly beaten
nstructions:
------------
reheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove
tems; reserve for later use. Brush outsides of the caps with 4
ablespoons of the oil; sprinkle lighlty with salt. Place, cavity side
p, in a shallow baking pan. Chop stems very fine (makes about 1 cup).
ix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
asil. Stir in egg. Spoon into mushroom caps. Dribble with remaining
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tablespoons oil. Bake for 30 minutes. Serve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS, ITALIAN-STYLE (2)
===================================Makes 16 mushrooms)
ngredients:
-----------
6 medium mushrooms
large clove garlic, minced
/2 lb hot Italian sausage, casings removed
green onions, chopped
tsp Worcestershire sauce (optional)
/2 cup shredded Monterey Jack cheeselive oil
talian seasoning, crushed
nstructions:
------------
emove stems from cleaned mushrooms by gently twisting base to snap off
hop stems and set aside. Generously coat inside and outside of each
ushroom cap with oil. Place in baking dish, open side up. Sprinkle
nsides with Italian seasoning to taste. Heat 1 tablespoon oil in
killet and saute garlic. Add sausage, crushing with spoon into smalleieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
inute. Add green onions and stir-fry another minute. Add
orcestershire. Stuff each mushroom cap generously with sausage fillin
nd sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, o
ntil cheese is melted.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Stephanie da Silva)
TUFFED MUSHROOMS PARMIGIANA
===========================
Makes 12)
erve these Italian-flavored mushrooms as a side dish or an appetizer.
ngredients:
-----------
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2 large mushrooms
tblsp butter or margarine
medium onion, finely chopped
oz pepperoni, finely diced
/4 cup finely chopped green bell pepper
small clove garlic, minced
/2 cup finely crushed cracker crumbs
tblsp grated Parmesan cheese
tblsp minced parsley/4 tsp dried oregano, crushed
easoned salt
epper
/3 cup chicken [or vegetable] broth
nstructions:
------------
inse and dry mushrooms. Remove, finely chop and reserve stems. Melt
utter in skillet. Add onion, pepperoni, green pepper, garlic and
hopped mushroom stems. Cook until all vegetables are tender but not
rown. Add crumbs, cheese, parsley and oregano and season to taste wit
easoned salt and pepper. Mix well. Stir in chicken broth. Spoon
illing into mushroom caps, rounding tops. Place caps in shallow bakin
an with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
ntil heated through.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Gretchen Miller)
INEGARETTE MUSHROOMS
====================
ngredients:
-----------
oz fresh mushrooms
/4 cup balsamic vinegar
/4 cup + 2 Tbsp cider vinegar
/4 cup olive oil
small white onion, minced fine
tsp oregano
tblsp lemon juice
nstructions:
------------
lean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
ider vinegar and enough boiling water to cover.
ix all other ingredients together. Add mushrooms. Refrigerate
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vernight.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
myl
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Potato Recipes
ndex
Potato Soups : INDEXq
Baked Potato Slicesq
Gratin of Potatoes Girardetq
Low-fat Scalloped Potatoesq
Marjoram Potato Casseroleq
Potato Recipes : COLLECTIONq
Potato Saladq
Rostiq
myl
Potatoes
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aked Potato Slices
om: kssimon @si l ve r .u cs.ind ian a .edu ( ken n e t h st even simon )
a t e : M on , 12 Ju l 1993 21:58:10 GM T
ngredients:
4 medium even potatoes1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
reparation:
Peel potatoes if the skin is tough, otherwise just scrub and rin
Cut potatoes into thin slices but not all the way through. Use
handle of a spoon to prevent the knife from cutting all the way.
Put potatoes in a baking dish. Fan them slightly.
Sprinkle with sale and drizzle with butter. Sprinkle with herbs
Bake potatoes at 425 degrees for about 50 minutes
Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned
cheeses are melted and potatoes are soft inside. Check with a
fork.
------
rom: Great American Recipes
a r a
Baked Potato Slices
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Gratin of Potatoes Girardet
rom: [email protected] (Rene Gagnaux)
ate: Sat, 18 Sep 1993 12:00:00 +0200
Categories: Gratin
Servings: 4
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4
1 x Small clove of garlic Salt, pepper, cayenne
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thi
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclice
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minute
or until you can see that the milk has blended and thickened a little w
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste forseasoning.
Butter a gratin dish. This should be big enough to take the potatoes in
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the di
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.
(From: Fredy Girardet, Cuisine spontanee)
myl
Gratin of Potatoes Girardet
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Low-fat Scalloped Potatoes
om: Thomas P Collins
a t e: Fri, 5 Nov 93 10:31:22 EST
or 3 baking potatoes
1/2 cups skimmed milktablespoons flour
/2 teaspoon salt
/4 teaspoon garlic powder
/4 teaspoon cayenne pepper
/2 cup shredded low fat cheddar cheese
eel and slice potatoes thinly. In a saucepan, combine milk,
lour, salt, garlic powder and cayenne pepper and cook over
edium heat until sauce thickens.
ayer casserole dish with potato slices. Spoon half of sauce
ver slices and repeat with remaining potatoes and sauce.
over and bake in oven preheated at 350 degrees for 50 minutes
o an hour. Remove from oven and sprinkle with cheddar
heese.
myl
ow-fat Scalloped Potatoes
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Marjoram Potato Casserole
om: [email protected] (Carey SCHNELL)
ate: Tue, 3 Aug 1993 07:41:31 GMT
50 g potatoesalt
unch of fresh marjoram (dried otherwise)
50g cream
egg yolks
reshly ground pepper
0 g butter
5g ham
If I want this as a main meal, then I use minced meat and prepare
t the same way I would for Lasagna (ie spicy and rich)
then just alternate the layers of meat mix and the potato recipe.)
Wash, peel and slice the potatoes thinly.
In lightly salted, rolling boiling water, cook for 5 mins.
sorry about the sentence stucture- I'm translating this from German-
his is an "authentic" Austrian recipe...)
Drain the potatoes thoroughly in a sieve.
Take the Marjoram from the stalks, and chop finely.
Mix salt, pepper and marjoram with the egg yolks and cream.
Grease a casserole dish, and place half the potatoes in the form
Chop the ham finely, and spread half over the potatoes.
Sprinkle s and p over the layers.
Place the rest of the potatoes in the dish, and then pour the
gg mix over the top. Sprinkle with ham, and dot the top with the remain
f the butter used for greasing the dish.
ook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
ntil golden on top.
erve with a green salad dressed with a marjoram/vinegar combination.
ote:
have made this with basil instead of marjoram (and the same with the
alad) and it was wonderful. To cut down the fat content, I have used
mustard sauce with chucks of low fat cheese melted into it- also
reat!
Marjoram Potato Casserole
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arey Schnell-Wright
.. An Aussie in exile in Austria
ara
Marjoram Potato Casserole
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Potato Recipes : COLLECTION
om: [email protected] (Micaela Pantke)
ate: Thu, 2 Sep 93 13:29:24 +0200
Contents
Aloha Sweet Potatoes (Stephanie da Silva)q
Armenian Potatoes (Pat Churchill)q
Baked Potato Slices (Kenneth Steven Simon)q
Eifeler Scholes (Christa Keil)q
French Potato Balls (Doreen Randal)q
Gnocchis (Maggie Workman)q
Hash Browns (Kathy)q
Hash Browns (Scott Temple)q
Honeyed Roast Potatoes (Doreen Randal)q
Hot Potato Casserole (Doreen Randal)q
Irish Potatoes (Barbara Wasson)q
Majoram Potato Casserole (Carey Schnell)q
Meatless Meatloaf (Mary Kay Petersen)q
Millet "Mashed Potatoes" (Mike Eisele)q
Mock Whitebait (Doreen Randal)q
Papas A La Huncaina, Mas O Meno (Scott Fisher)q
Potatoes Au Gratin (Linda/BDT Burbank, Ca)q
Potato Kibbeh (Basil Hamdan)q
Potato Peel Stock (Doreen Randal)q
Pottkuchen (Pot-Cake -- Made Of Potatoes) (Christa Keil)q
Sauteed Potatoes In Lemon And Garlic (Doreen Randal)q
Scalloped Potatoes & Tomatoes (Doreen Randal)q
Shepard's Pie (Vickie Mccorkendale)q
Sliced And Spicy Potaties (Carey Schnell)q
Sweet Potatoes With Grapefruit (Stephanie da Silva)q
Winter Greens And Potatoes (Vegetable Hash) (Marc Rumminger)q
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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rom: [email protected] (Stephanie da Silva)
LOHA SWEET POTATOES
===================
ngredients:
-----------
-5 medium sweet potatoes/2 cup Pineapple Preserves
tblsp butter
nstructions:
------------
oil sweet potatoes in their jackets until tender, about 25 minutes.
et cool, then peel and cut into 1/2 inch thick slices. In a large
killet melt pineapple preserves and butter; add sweet potatoes to
killet. Cook gently; tossing lightly until sweet potatoes are glazed.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Pat Churchill)
ource: Charmaine Solomon's vegetarian cookbook
RMENIAN POTATOES
================
ngredients:
-----------
50 g old potatoes, peeled thinly and diced
tblsp tomato paste (I used one with added herbs and onion)
/4 cup water
cloves garlic, very finely chopped
tsp salt
/2 tsp paprika
/4 cup oil (I used a bit less and used some of my own herbed olive o
cup finely chopped parsley
nstructions:
------------
lace the whole lot in a casserole dish and bake at around 375F for 45
inutes or until the potatoes are tender.
cooked it for somewhat longer than this because the males in the
amily vanished to watch some field hockey later afternoon and were a
it delayed coming home. As long as you don't use mush spuds, I would
ay this dish is fairly forgiving of being left to fend for itself.
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e had it with some small lamb roasts (these are cut from the rump and
eight about 7 ounces) which I patted dry, then rubbed with a mix of
erbs and spices and barbecued till medium rare then sliced thinly. We
lso had some al dente whole baby green beans.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (kenneth steven simon)
ource: Great American Recipes
AKED POTATO SLICES
==================
ngredients:
-----------
medium even potatoestsp salt
-3 tblsp melted butter
-3 tblsp chopped fresh herbs (parsley, chives, thyme, sage)
or 2-3 tsp dried herbs
or 1.5 tsp caraway seeds or cumin
tblsp grated Cheddar cheese
5 tblsp Parmesan cheese
nstructions:
------------ Peel potatoes if the skin is tough, otherwise just scrub and rinse.
Cut potatoes into thin slices but not all the way through. Use a
andle of a spoon to prevent the knife from cutting all the way.
Put potatoes in a baking dish. Fan them slightly.
Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
Bake potatoes at 425 degrees for about 50 minutes
Remove from oven. Sprinkle with cheeses.
Bake potatoes for another 10 to 15 minutes until lightly browned,
heeses are melted and potatoes are soft inside. Check with a fork.
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rom: [email protected] (Christa Keil)
hrista Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany
IFELER SCHOLES
==============
ngredients:
-----------
5 kg potatoesrolls
0 g durchwachsener Speck (that is ham that is "red and white" red
from the meat - and white from the fat) It is here abit smoked
little onion
eggs
alt
epper
nstructions:
------------
rate the potatoes and onion. Cut the ham into little cubes and
elt/bake it out. Put the rolls into water, so that they soak water an
ress them out. Mix that all together (potatoes, ham and the mashed
olls) with the eggs.
ut the dough in a form (like the one you use for lasagne for example),
hich is greased with butter, and put it for 90 minutes into the oven
180 Celsius) untill it is "golden" on the top.
ote:
----he eifel is an area in Germany (where the famous Nuerburg Ring is,
omething like hmmm the Hockenheim Ring or Daytona ( ;-) ), where
ar and motorbikes races are) between Luxemburg, Belgium, Holland
nd the rhine area (Cologne, Bonn).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Doreen Randal)
ource: The Popular Potato Best Recipes (without their consent)
RENCH POTATO BALLS
==================
Serves 6)
ngredients:
-----------
medium potatoes, peeled, sliced and cooked
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tblsp mayonnaise
tsp French Mustard
clove garlic crushed
tblsp chopped parsley
tblsp chopped chives
epper to taste
1/2 - 2 cups dried breadcrumbs (180g)
eggs, beaten with 3 tblsp water
elf-Raising Flouril for deep frying
nstructions:
------------
ash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper
nd sufficient flour to make a firm dough. Roll potato mixture into
alls. Dip each into egg the egg and water mix, then roll in
readcrumbs. Refrigerate coated balls at least 1 hr.
o cook, heat oil and deep-fry balls until brown. Serve with your
avourite meat.
int:
----
hen coating food to be fried, always use egg and water, not egg and
ilk, as milk tends to make food stick to the pan.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Maggie Workman)
NOCCHIs (Potato(e) Cavatelli)
=============================
ngredients:
-----------
cups flour
boiled potato(e)s
tblsp olive oil or shortening
egg (optional)
nstructions:
------------
eel and mash the potatoes and pass through a sieve. Sift flour and
orm a well on dough board. Place potatoes and melted shortening or oi
nside well, blend thoroughly, and knead until smooth.
ow you are on your own when it comes to making the shape. I am not
uite sure how it is done by hand because I have a hand crank machine
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hat shapes them for me. Then you top them with your favorite spaghett
auce.
ope this helps. I can't get enough of these and everyone that I have
erved this to loves them.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Kathy)
ASH BROWNS
==========
his is what I usally make and my S.O. loves it. It tastes good
nytime of the day! I nuke (boil if you have time) some potatoes cut
nto fat chunks (I always use the red ones) and add sliced mushrooms,
ed pepper, green pepper, red onions and if you want you could also add
acon, hot salsa, chopped tomatoes, sausage, chorizo, hot peppers,tc...
then sautee this mess for awhile until soft and tender then I throw i
ome fresh basil, parsley, cilantro and oregano from my garden. It is
eally good and easy to make! Also very filling! I like to put either
alsa or ketchup on top of mine, my S.O. covers his with Blue cheese
ressing. Enjoy! Kathy
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Scott Temple)
ASH BROWNS
==========
ngrediants:
-----------
otatos (any kind work - I like Idaho bakers)
il (I perfer bacon fat or peanut oil)
ptional ingrediants (all to taste and based on the number and size of
he potatos)
-----------
iced onions
acon sliced into small pieces
rated chedder cheese
nstructions:
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------------
eel the potatoes (this is also optional - I usually am lazy and leave
he peel on).
rate the patatoes.
horouhly wash the grated potato in cold water. This is a key step. I
ashes out much of the starch and will allow them to cook crispier.
queeze the water out of the potato in a paper or cloth towel. Melt that in hot frying pan (black cast iron works best) or add the peanut
il. The potato will soak up a lot of oil, but be careful, they can
aste oily if you add too much.
lowly add the grated potatos - be careful of splattering the oil since
re wet.
ou can leave them in place and then flip when one side is golden brown
prefer to stir them frequently so all the little pieces brown. If yo
o this, when you are about half done, you can add the bacon and onions
any earlier and they tend to burn - esp the onion). If you do not sti
he potatos, mix the sliced onion and pre-cooked bacon in with the
otatoes ahead of time (bacon this way must be pre-cooked to ensure it
ll is cooked.
eep stirring every two minutes or so until they reaceh your desired
rowness. Near the very end, you can grate some cheese over the
otatos.
ethod 2:
--------se left over baked potato - or bake one for 7 minutes in the
icro-wave. Do all the above steps except wash the potato
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Doreen Randal)
ource: The Popular Potato Best Recipes (without their consent)
ONEYED ROAST POTATOES
=====================
Serves 2)
ngredients:
-----------
medium potatoes, peeled
tblsp oil
0 g butter
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alt (opt)
/4 cup honey (90g)
nstructions:
------------
dd potatoes to a pan of cold water, bring to the boil then drain
mmediately. Place potatoes in a baking dish and butter and sprinkle
ith a little salt (see note). Bake at 180 C. (350 F.) for 20 mins.
aste with honey and bake a further 20 mins. or until tender. Serveith any roast meat.
ote:
----
prinkling potatoes with a little salt gives a light, crunchy crust.
ut only small amounts of salt is necessary.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Doreen Randal)
OT POTATO CASSEROLE
===================
ource: I think originated from Aust.Woman's Weekly "Dinner Parties"
ngredients:
-----------
50 g (1 1/2 lbs) old potatoes0 g (2ozs) butter
onion
/3 cup sour cream
tblsp milk
alt and pepper
aprika
nstructions:
------------
eel and chop potatoes, cook in boiling salted water until tender;
rain. Mash well. Melt butter in pan, add peeled and chopped onion,
ook until transparent, add to potato with soured cream and milk, mix
ntil smooth, season with salt and pepper. Spoon potato mixture into
venproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F),
bout 15 mins. Serve with roasts or chops etc.
f there is any left over, cut into squares and fry up with some bacon.
eally good, we think it is better this way!
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rom: [email protected] (Barbara Wasson)
RISH POTATOES
=============
ngredients:
-----------medium potatoes, boiled, peeled and quartered
/2 cup finely chopped celery
/2 cup finely chopped onion
/2 stick (1/4 cup) butter
/2 cup sour cream
tblsp sugar
1/2 tsp thyme
/4 tsp basil
alt and pepper to taste
nstructions:
------------
ash the above ingredients well. Put into an ovenproof
asserole and bake at 350 F for 1 hour.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Carey Schnell)
AJORAM POTATO CASSEROLE
=======================
ngredients:
-----------
50 g potatoes
50 g cream (you can use a mix of yoghurt and sour cream to lower
the fat content)
egg yolks
0 g butter5g ham
unch of fresh marjoram (dried otherwise)
reshly ground pepper
alt
f I want this as a main meal, then I use minced meat and prepare it th
ame way I would for Lasagna (ie spicy and rich - you don't need to tel
he Parents this little secret though) I then just alternate the layers
f meat mix and the potato recipe.
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nstructions:
------------
ash, peel and slice the potatoes thinly.
n lightly salted, rolling boiling water, cook for 5 mins. (sorry abou
he sentence stucture- I'm translating this from German- this is an
uthentic Austrian recipe...)
rain the potatoes thoroughly in a sieve.
ake the Marjoram from the stalks, and chop finely. Mix salt, pepper
nd marjoram with the egg yolks and cream.
rease a casserole dish, and place half the potatoes in the form. Chop
he ham finely, and spread half over the potatoes. Sprinkle salt and
epper over the layers.
lace the rest of the potatoes in the dish, and then pour the egg mix
ver the top. Sprinkle with ham, and dot the top with the remainder of
he butter used for greasing the dish.
ook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
ntil golden on top.
f you choose this one, still serve with a green salad.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Mary Kay Petersen)
EATLESS MEATLOAF
================
ngredients:
-----------
raw white potatoes
cup onions, chopped
cup dry bread crumbs or wheat germ
cup pecans (or walnuts or sunflower seeds)
well-beaten eggs (or for a vegan variety, add some tamari and
delete salt)
tsp salt, unless you added tamari
ash pepper
asil or any other favorite "meat loaf" spices, like mustard.
nstructions:
------------
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reheat over to 350.
ut potatoes, onions, nuts, and bread through a food processor so it is
ll ground up, like meat loaf. Mix these ingredients well, then add th
est of the ingredients.
ut in well-greased loaf pan and bake until 1 hour or until firm.
tays firm when cold, so it is very good for meatloaf sandwiches.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Mike Eisele)
ource: Friendly Foods
ILLET "MASHED POTATOES"
=======================ield: 10 to 12 servings
ngredients:
-----------
cups millet
cups water
cups cauliflower pieces
/4 tsp black pepper
tblsp soy margarine or unrefined corn oil (note to Canadians: Our
soy margarine is not vegan)1/2 tsp sea salt (optional)
/8 tsp nutmeg (or 1/4 teaspoon dill weed; optional)
nstructions:
------------
ash and drain the millet. Place all ingredients (except the optional
pice) in a large pot and bring to a simmer over high heat. Lower heat
over, and continue cooking until the millet mixture is soft (about 45
inutes). Check periodically to make sure the mixture does not burn.
ash the mixture using a potato masher, or blend it for about 30 second
n a food processor. Add one of the optional spices, if you wish, and
erve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Doreen Randal)
OCK WHITEBAIT
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=============
rate as many potatoes as you want, peel and grate an onion (opt) if yo
et this stand you will get some liquid and the potato may turn pinkish
on't worry just drain it off. Add an egg (not necessary) and salt and
epper (necessary). Cook in either fat or oil until brown and crispy.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Scott Fisher)
APAS A LA HUNCAINA, MAS O MENO
==============================
ngredients:
-----------
lb small red potatoes, or any waxy-skinned variety cut in half or
into pieces no larger than 2" in any directionuice of 1/2 lime
tsp achiote seeds, ground and sifted as described
shallots, coarsely chopped
/4 tsp dried thyme
habanero chile, ripe, roasted, peeled and chopped
tblsp or so olive oil
-4 oz goat cheese
nstructions:
------------
oil potatoes until done but still firm. Mix all other ingredients
xcept goat cheese in a blender. Drain potatoes, stir in goat cheese,
hen pour sauce over and mix. Serve immediately, preferably with eithe
read or tortillas to wipe up the last of the sauce. (Kim and I almost
ought over it...)
ote:
----
his is *quite* hot, but awfully good. The achiote, lime juice, and
abanero work very nicely together, and the potatoes offset a lot of th
ire. We served it with something simple like either a roasted chicken
r shark in lime juice (see yesterday's recipe for tiburon a la
argarita).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
rom: [email protected] (Linda/BDT Burbank, CA)
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OTATOES AU GRATIN
=================
ngredients:
-----------
tblsp butter
tblsp all-purpose flour
tsp salt
tsp black peppercups milk
large potatoes, peeled and sliced into medium-thin slice
onions, peeled and chopped
-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced
nstructions:
------------
n a medium saucepan, melt butter and add flour, salt and pepper. Pour
n the milk and stir frequently till thickened. Set aside.
reheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 t
quart).
ayer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and
prinkle with salt and pepper. Repeat the next layer. Then, on top of
he second layer, pour half the white sauce over (be a little reserved
cuz you want the majority of the white sauce on top of the finished
asserole). Then, again, repeat the next layer with potatoes, cheese,
nion, salt and pepper. Repeat the final layer with same. Pour the
emaining white sauce over the top, making sure you cover all. Sprinkl
he final product with salt and pepper.
over and bake 1 hour. Then, remove the cover and bake for another
our. Don't worry if it gets a little dark on top.
or leftovers, I put some of the casserole in a microwaveable dish.
our a little milk over and stir. Zap in the microwave on high until
eated through!
I prefer Tillamook medium sharp Cheddar cheese but I don't know what
ind of cheese you can get where you are, but whatevr you do, DON'T usemerican or Velveeta! :)
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rom: [email protected] (Basil Hamdan)
ource: _The Art Of Cooking_ or _Fann al Tabkh_
Potato Recipes : COLLECTION
ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/pot-coll.html (13 of 20) [12/17/1999 12:11:25 PM]
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8/9/2019 (eBook) Food - Vegetable Recipes
57/185
OTATO KIBBEH
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ngredients:
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kg of potatoes
cup of Burghul (soaked in water) [alternatively called Bulgur]
/2 cup of flour
onions (chopped)cloves of garlic (chopped)
bunch of fresh cilantro (or coriander) chopped
alt to taste
g of ground white pepper
g of ground black pepper
pinch of cumin
pinch of Jawzet al Teeb spice (I do not know the English translatio
for this spice, I guess can be skipped)
50 g of olive oil
nstructions:
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oil potatoes, taking extra care not to overcook them, peel potatoes.
aute' onions, garlic and cilantro in a little bit of olive oil. Mash
he potatoes, mix in the flour, the burghul (after draining them and
queezing excees water out), the spices and the sauteed ingredients.
orm into small patties, and fry them in olive oil over medium heat for
pproximately 20 minutes (until they are golden brown color). Eat.
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