House Of Munch

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Recipes published in ‘August

Roasted Vegetable Soup

Recipe

Vegetable cooking spray
1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
— or 1 1/2 cups dried Garbanzo beans, cooked
1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed
— or 1 1/2 cups dried Red Kidney beans, cooked
1 can (15 ounces) Blackeye beans, drained and rinsed
— or 1 1/2 cups dried Blackeye beans, cooked
4 cans (14 1/2 ounces each) vegetable broth
— or fat-free reduced-sodium chicken broth
1/4 cup dry white wine (optional)
2 to 3 teaspoons white balsamic vinegar
Salt Pepper
Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut
eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to
1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with
cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven
until vegetables are browned and tender, about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans,
vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer,
covered, 5 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g,
Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol
0 mg.

*This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board. Please send
remarks to acrawfor@mslpr.com — we are interested in your comments, needs
and suggestions. For more information and bean recipes, send a
self-addressed stamped envelope to:
BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361

Popularity: 19% [?]

  • Filed under: August, Veg Cook
  • Orange Julius

    Recipe

    Date: Thu, 30 Mar 95 13:03:14 EST
    From: Marianne Cowley

    I found the recipe in the rec.food.recipes archives… it does indeed
    suggest adding an egg, though I’ve never tried adding one [insert
    standard warnings]. Maybe I was missing the vanilla — and the
    blender… moved 3 yrs ago, blender is still hiding. :)

    Here’s the updated vlf version:

    Orange Julius

    6 oz frozen orange juice concentrate
    8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
    8 oz water
    1 tsp vanilla extract
    8-9 ice cubes

    Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
    adding ice cubes one at a time. You may want to add a bit of sugar.

    Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
    Janssen”), who suggested using other fruit juices and varying the amount
    of milk and water to modify the richness.

    Popularity: 8% [?]

  • Filed under: August, Lacto, Veg Cook
  • LA FOGATA’S GREEN CHICKEN ENCHILADAS

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Mexican Poultry

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/4 lb Tomatillos,quartered
    1/2 c Water
    1 Clove garlic,whole
    2 Serrano chiles
    1/4 ts Salt
    1/4 ts Pepper
    1/3 c Cilantro leaves,loosely
    -packed,chopped
    Chicken stock ,if needed
    2 Whole chicken breasts
    Lightly salted water
    1 c Chicken stock
    1 c Peanut oil
    8 Corn tortillas
    1 c Sour cream
    1 lb Mozzarella cheese,grated

    From: Mike Fulcher from `creative mexican cooking’ by
    anne lindsay greer1and

    Boil tomatillos in water with garlic,chiles,salt and
    pepper until soft,about 15-20 minutes. puree cooked
    sause in blender to liquefy.while blending,add washed
    cilantro leaves.set aside. the sauce yield is about
    2and1/2 cups.it will thicken upon standing and you may
    need to thin with chicken stock. simmer chicken in
    lightly salted water until tender about 10-15
    minutes.cool chicken will be slightly
    undercooked.shred cooked chicken and then,just prior
    to serving,heat in 1 cup chicken stock.this will heat
    chicken without overcooking. in medium skillet,heat
    oil to 300 degrees.pass tortillas into hot oil for a
    few seconds to soften and seal.remove carefully and
    set aside between paper towels.do this just prior to
    assembly fill softened tortillas with shredded
    chicken and 1-2 tablespoons sauce.roll up and place
    seam-side-down in casserole.pour green sauce over top
    and garnish with sour cream and cheese. place in
    375-degree oven 5-8 minutes or just long enough to
    melt cheese. note:sauce may be made a day in
    advance,but the dish is best when chicken is freshly
    prepared.

    – - – - – - – - – - – - – - – - – -

    Popularity: 8% [?]

  • Filed under: August, Vegetables
  • Title: SPAGHETTI WITH SUPERB MEAT SAUCE
    Categories: Italian, Sauces, Pasta
    Yield: 16 servings

    3 lb Beef Roast
    1/2 ts Oregano Leaves
    1/2 ts Basil Leaves
    3 ts Salt
    1/2 ts Parsley, Finely Chopped
    1/4 c Flour
    1/2 ts Rosemary Leaves, Crushed
    1/4 c Olive Oil
    2 c Hot Water
    1/8 ts Nutmeg, Fresh Ground
    4 Garlic, Squashed
    24 oz Tomato Paste
    1 Onion, Finely Chopped
    1 qt Water
    2 Bay Leaves
    1 c Red Wine, Dry
    1 ts Celery Salt
    1/2 c Ripe Olives, Sliced
    1 ts Black Pepper
    1/2 c Stuffed Olives, Sliced
    2 ts Sugar
    8 oz Canned Mushrooms
    1/2 ts Red Pepper, Crushed
    4 lb Spaghetti
    1 tb Season-All
    Parmesan Cheese, Grated
    1/4 ts MSG

    Long, slow simmering of meat and herbs produces the
    base for this incomparable sauce. Season roast with
    salt; dredge with flour. In Dutch oven brown slowly on
    all sides in hot olive oil. Add hot water, cover and
    cook slowly 3 hours or until meat almost falls apart.
    Tear into small pieces with fork. Add remaining
    ingredients except spaghetti and cheese. Cover tightly
    and simmer 2 hours longer, stirring occasionally.
    Remove cover and continue cooking until sauce thickens
    to desired consistency. Cook spaghetti following
    directions on package, allowing 1 pound for four
    servings. Ladle sauce over spaghetti. Top with cheese.
    Makes about 3-1/2 quarts sauce, enough for 4 pounds
    spaghetti. NOTE: Since you may not need such a large
    quantity of spaghetti, freeze extra sauce in
    half-pint, pint or quart freezer jars and use as
    needed. I prefer to use rump roast, but chuck or round
    is acceptable.

    —–

    Popularity: 4% [?]

  • Filed under: August, Veg Cook
  • SOPA DE ALBONDIGAS (MEAT BALL SOUP)

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Soups/stews Hamburger
    Pork Mexican
    Beef

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    —–BROTH—–
    1 Minced Onion
    1 Minced Clove Garlic
    2 tb Oil
    4 oz Tomato Sauce
    3 qt Beef Stock
    —–ALBONDIGAS—–
    3/4 lb Ground Beef
    3/4 lb Ground Pork
    1/3 c Raw Rice
    1 1/2 ts Salt
    1/4 ts Pepper
    1 Slightly Beaten Egg
    1 tb Chopped Mint Leaves

    Wilt onion and garlic in oil; add tomato sauce and
    beef stock. Heat to boiling point. Mix meat with
    rice, egg, mint, salt and pepper; shape into little
    balls. Drop into boiling broth. Cover tightly and
    cook 30 minutes. Will freeze nicely.

    – - – - – - – - – - – - – - – - – -

    Popularity: 5% [?]

  • Filed under: August, Veg Cook
  • Red Lobster Biscuits

    Recipe

    RED LOBSTER BISCUITS

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Biscuits

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 c Bisquick
    2/3 c Milk
    1/2 c Grated cheddar cheese
    1/4 c Butter — melted
    1/4 ts Garlic salt
    ds Italian seasoning — generous

    Combine first 3 ingredients. It will be sticky. Spoon
    into 12 well-greased muffin tins. Do not use paper
    liners. Combine last 3 ingredients and spread evenly
    over the raw batter. Bake for about 10-15 minutes at
    450 until nicely browned.

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    Popularity: 12% [?]

  • Filed under: August, Veg Cook
  • CENTRAL COAST STIR-FRY VEGETABLES

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Vegetables Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    —–JUDI M. PHELPS—–
    1/4 c Carrots
    1/4 c Celery
    1/4 c Yellow crooked neck squash
    1/4 c Zucchini
    1/4 c Brocoli
    1/4 c Cauliflower
    2 T Oil
    3 lg Cloves garlic — minced
    1/2 ts Salt — optional
    1/4 ts Pepper
    pn Red chili pepper
    1/4 ts Basil
    1/4 ts Oregano
    1/4 c Dry white wine
    1 T Fresh parsley — chopped
    1/4 Lemon

    Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break
    broccoli and cauliflower into small pieces. Heat oil until almost smoking.
    Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil
    and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil
    vegetables are cooked al dente. Add parsley and squeeze in juice of lemon
    and serve immediately. Source: The Garlic Lovers’ Cookbook II.

    Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com

    – - – - – - – - – - – - – - – - – -

    Popularity: 21% [?]

  • Filed under: August, Veg Cook
  • Chile Corn Peppers

    Recipe

    Title: Chile Corn Peppers
    Categories: Diabetic, Vegetables, Side dishes
    Yield: 4 servings

    1 ts Vegetable oil; 1 sm Green bell pepper; diced
    1/2 c Onion; chopped 1/2 ts Hot dried chile pepper;
    2 c Whole-kernel corn OR; 1/4 c Tarragon vinegar OR;
    1 pk (10 oz)whole-kernel; thawed 1/4 c White wine vinegar;
    1 sm Red bell pepper; diced

    In a large, non-stick skillet, heat oil and cook onion until
    transluent. Place vegetables in skillet and stir-fry skillet and
    stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
    long enough to warm through. Food Exchange per serving: 1
    STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
    21g; PRO: 3g; SOD: 6mg; FAT: 2g;

    Source: Light Easy Diabetes Cuisine by Betty Marks

    MMMMM

    Popularity: 8% [?]

  • Filed under: August, Vegetables
  • Rocky Road

    Recipe

    Title: ROCKY ROAD
    Categories: Candies, Cookies
    Yield: 8 servings

    16 oz Milk chocolate bars
    3 c Tiny marshmallows
    3/4 c Chopped walnuts

    Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch
    greased pan.

    —–

    Popularity: 31% [?]

  • Filed under: August, Veg Cook
  • Title: Dog Biscuits ( Doggie Treats That Are Good fo
    Categories: Breads, Misc, Pets
    Yield: 12 Servings

    2 1/2 c WHOLE WHEAT FLOUR
    1/2 c POWDERED MILK
    1/2 ts SALT
    1/2 ts GARLIC POWDER
    1 ts BROWN SUGAR
    6 tb BUTTER **
    1 ea EGG, BEATEN
    1/2 c ICE WATER

    ** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
    BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
    AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
    CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
    A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
    COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
    BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
    AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
    VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
    ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
    GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
    OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
    ITEMS AVAILABLE IN HEALTH FOOD STORES)

    —–

    Popularity: 20% [?]

  • Filed under: August, Veg Cook
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