BROCIOLONE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Masterchefs Norleans
Lariv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOMATO SAUCE—–
1 md Carrot, minced
1 md Onion, minced
1 ea Celery, stalk, minced
1 t Garlic, minced
1 t Thyme
1 t Oregano
1 ea Bay leaf
2 c Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
—–STUFFING—–
1/2 c Crumbs, bread
1 tb Parsley, minced
1 t Garlic, minced
1/2 ts Oregano
1 tb Cheese, Romano, grated
1 tb Cheese, Parmesan, grated
2 lg Eggs, hard-boiled, chopped
2 tb Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
—–ASSEMBLY—–
8 sl Veal
1/4 c Oil, olive

Tomato Sauce:
ÿÿÿÿ
Heat the oil in a pan and add the carrot, onion,
celery and garlic. Cook for 8 minutes over moderately
low heat.

Add herbs, tomatoes, salt and pepper. Simmer for
an hour or more.

Stuffing:
ÿÿÿ

Combine ingredients, blending with your hands.

Assembly:
ÿÿÿ

Pound the veal slices thin and divide the
stuffing among them. Roll up the veal around the
stuffing and secure with a toothpick.

Heat the oil, then brown the veal rolls, pouring
off the fat.

Add the sauce and simmer the veal rolls, covered,
for 1 hour or until just tender when pierced with a
knife.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans

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Popularity: 4% [?]

Quick Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Any EDEN Udon Soba
-OR Specialty Noodles
1 pk EDEN Shiitake Mushrooms
–(soaked in…
1 c -water for 20 minutes)
1 tb EDEN Hot Pepper Sesame Oil
1 c Pea pods, chopped
1 Head broccoli — chopped
1 md Red pepper — chopped
1/4 c EDEN Mirin
1/4 c EDEN Brown Rice Vinegar
1/4 c EDEN Organic Shoyu
-OR- Tamari
1 t EDEN Kuzu — dissolved in…
1/4 c -water
1 bn Green onions

Cook pasta, set aside. Reserve shiitake soaking liquid, discard stems,
slice tops. Cook shiitakes in reserved liquid for 15 minutes. Heat oil,
saute’ broccoli and pea pods for 2 minutes. Add red pepper, saute 1
minute more. Add shiitakes, reserved liquid, mirin, brown rice vinegar
and shoyu, bring to boil. Add dissolved kuzu until mixture thickens and
becomes clear. Serve over pasta, garnish with green onions.

Cooking Time: 15-20 minutes
Prep Time: 30 minutes
Yield: 4-5 Servings

Copyright 1995 Eden Foods, Inc.

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Popularity: 3% [?]

Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

Popularity: 3% [?]

2 egg whites
1/2 cup seasoned rice vinegar
1/2 cup peach preserves
1 T garlic, minced
1 T whole grain or dijon mustard
1/4 cup sour cream, non-fat works OK
juice of one lemon

Place the above ingredients in a blender or food processor and blend.
While blending, add olive oil in a steady stream, a little at a time,
until dressing is thickened.
Season with salt and pepper.

Popularity: 7% [?]

ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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Popularity: 7% [?]

Bean Curd and Coconut Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 each Whole stalks lemongrass
2 teaspoons Laos powder
1 can Coconut milk
1 pound Firm tofu — diced
1/2 cup White miso
1 each Chili — seeded
sliced into thin rounds
1 each Lime — juiced
2 tablespoons Fresh basil and/or mint — – (finely chopped)
1 tablespoon Nam pla (OPTIONAL)
Fresh coriander (as garnish)

Chop lemongrass, and bruise it with the flat of a cleaver.

Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil
while stirring gently. Simmer for 10 minutes.

Strain off lemongrass.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add tofu, stirring into stock.

Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add remaining ingredients, and serve garnished with coriander. This is
delicious with a bowl of Thai jasmine rice.

John Paino Lisa Messinger, “The Tofu Book” Posted by Karen Mintzias

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Popularity: 3% [?]

2 large sweet onions
1 (7-ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray

Makes: 4 servings.

Cut each onion into 4 thick slices; separate into rings, reserving small
rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks
form. Dip half of onion rings in egg substitute; dredge in half of crumb
mixture. Place in a single layer on baking sheets coated with cooking spray.
Repeat procedure with remaining onion rings and crumb mixture. Bake at 375
degrees for 15 minutes or until crisp; serve warm.
(254 calories [2% from fat] per serving).

Source: Southern Living, October 1993

10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber,
0mg cholesterol, 1,178mg sodium, and 39mg calcium.

Popularity: 9% [?]

Date: 10 May 93 01:47:08 EDT
From: KEVWIL@delphi.com

Title: Lentil Rice Surprise
Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 c Lentils, dried
1/4 c Water
1 md Onion
Garlic clove, chopped
3 x Celery stalks, chopped
28 oz Tomato, canned
1 ts Dill weed
3 c Rice, cooked
1 c Bread crumbs

Cover lentils with water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4
c water in large pot, add onion, garlic and celery. Cook over medium-low
heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c
lentil water, cooked rice and dill weed. Mix well. Using a 3 quart
casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time
and cooked when cold. Add 15 minutes to oven cooking time. FROM The
Mcdougall Plan

Popularity: 2% [?]

HERBED ZUCCHINI-PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth
4 sm Thinly sliced onion
1/4 c Minced fresh parsley
1/4 ts Minced fresh oregano
1/4 ts Minced fresh chervil
Salt
Freshly ground pepper
4 md Thinly sliced zucchini
2 c Shelled fresh green pea
2 tb Sugar
2 ts Prepared horseradish
1 t Fresh lemon juice
2 c Half and half
Garnish
Sliced rounds lemon
Sliced rounds zucchini

Combine chicken broth, onions, parsley, oregano,
chervil and salt and pepper to taste in large saucepan
and bring to boil. Add zucchini and boil until tender,
about 5 minutes. Transfer mixture to blender.

Cook peas in boiling salted water until tender. Drain.
Add to blender and puree until smooth. Add sugar,
horseradish and lemon juice and blend thoroughly. Mix
in half and half. Cover and refrigerate at least 5
hours.

Adjust seasoning with salt and pepper. Ladle soup into
bowls. Garnish with lemon and zucchini rounds.

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Popularity: 6% [?]

PASTA FAGIOLI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Italian
Beans Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great Northern Beans (picked
-over)
1/3 lb Pinto Beans (also picked
-over)
5 qt Water
1 sm Can tomato paste
1 1/2 tb Salt
1 t Basil (a little more won’t
-hurt)
1 t Oregano (a little more won’t
-hurt)
2 1/2 tb Granulated garlic or 1 – 1
-1/2 tbsp. garlic powder
1 Stalk celery cut into 3
-pieces – discard later
1 c Olive oil (Bertoli works
-very well)
6 Carrots (grated)

(optional) 2/3 lb smoked picnic ham or 1 smoked ham
hock

Cook beans in water for 15 minutes (boil hard until
beans sink). Add in the rest of the ingredients. Keep
slowly rolling boil until beans are done. (Not too
soft). If soup is too thick add a little more water.
Cook 1/2 lb. of small shell macaroni (al dente). Drain
well, add to soup when serving. Soup should be 30%
macaroni – 70% soup. When serving add parmesan cheese,
pepper to taste.

FREEZES VERY WELL.

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Popularity: 4% [?]