VEGETABLE LO MEIN

VEGETABLE LO MEIN ...another great vegetable recipe to taste ...nice !INGREDIENTS3/4 pound fresh noodles6 Chinese mushrooms, soaked in water3 large celery stalks, cut in 3" lengths2 bamboo shoots, chopped1 cup bean sprouts2 tablespoons oil1/2 teaspoon salt1 cup vegetable or chicken broth1/2 teaspoon sugarINSTRUCTIONSBoil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms,...

MEDITERRANEAN VEGETABLE SOUP

MEDITERRANEAN VEGETABLE SOUP ...a great vegetable recipe to try ! Nice one !INGREDIENTS1 tablespoon olive oil1 onion, diced1 carrot, halved lengthwise and sliced2 stalks celery, sliced3 cloves garlic, minced2 cups chicken or beef broth2 cups water1 can (14 1/2 ounces) diced tomatoes, not drained1 tablespoon fresh basil, chopped1/4 teaspoon oreganosalt and pepper to taste1 15 oz. can cannelini or white beans, drained and rinsed1 cup pasta bowsParmesan cheese (optional)1 small head escarole (optional)INSTRUCTIONSHeat...

FRESH VEGETABLE SOUP

FRESH VEGETABLE SOUP....a great fresh vegetable recipes to try !INGREDIENTS1 can chicken broth3 T chicken base2 quarts water1/4 tsp pepper1/8 tsp salt1 inch chunk ginger, peeled and crushed2 bay leaves8 large cloves garlic, crushed2 stalks celery, thinly sliced1/2 Bermuda onion, thinly sliced1 large red pepper, chopped12 baby carrots, thinly sliced1 leek, thinly sliced5 mushrooms, thinly sliced1 scallion, sliced in one-inch piecesINSTRUCTIONSPut everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.Season to taste, and remove from heat....

ROASTED VEGETABLES

ROASTED VEGETABLES ..a nice vegetable recipe to try....great one !INGREDIENTS6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)¼ cup pure olive oilSalt and pepper to tasteINSTRUCTIONSPreheat oven to 425°F.Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. The vegetable recipe roasted is ready to serve....enjoy the vegetable...

SWEET AND SOUR VEGETABLES

SWEET AND SOUR VEGETABLES ... try this vegetable recipe....very tasty !INGREDIENTS1 lb frozen Oriental Vegetablespeanut oil (for sautéing)Sauce:1 tablespoon corn starch1/2 inch section fresh ginger, peeled, minced1/2 cup pineapple chunks, drained and reserved3 tablespoons dark brown sugar1 tablespoon rice vinegar1/2 teaspoon soy sauce (or salt to taste)1/2 cup pineapple syrup or juice (from can)1 clove garlic, mincedINSTRUCTIONSCombine ingredients for sauce in a small bowl and set aside.In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot toavoid vegetables becoming overcooked - cook rapidly and for a short period of time....

MARINATED THREE-BEAN SALAD

MARINATED THREE-BEAN SALAD ...try this nice vegetable recipe....great !INGREDIENTS1 (8 1/2 oz.) can lima beans1 (8 oz.) can cut green beans1 (8 oz.0 can red kidney beans1 med. onion, thinly sliced and separated into rings1/2 c. chopped green pepper2/3 c. vinegar1/2 c. salad oil1/4 c. sugar1 tsp. celery seedINSTRUCTIONSDrain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover andchill at least 6 hours or overnight, stirring occasionally. Drain before serving.QUICK THREE BEAN SALAD:Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad...

SNAPPY GREEN BEANS

SNAPPY GREEN BEANS ...a nice vegetable recipes....try it !INGREDIENTS1 1/2 c. cut green beans or 9 oz. pkg. frozen1/4 c. chopped onion1 tsp. butter1 1/2 tsp. flour1/4 tsp. saltDash of pepper1/4 c. water1 1/2 tsp. vinegar1 tbsp. chopped pimento1/8 tsp. dill weed1/4 c. dairy sour creamINSTRUCTIONSCook green beans in 1/2 cup water until barely tender. Drain. In saucepan, cook onion in butter until tender. Stir in flour, salt, and pepper. Add water, vinegar, pimento, and dill weed. Cook, stirring until bubbly. Stir in sour cream. Add green beans. Heat mixture through but do notboil. 64 calories/serving. Makes 2 cups. The vegetable recipe is ready to serve...enjoy...

RED BEANS AND RICE

RED BEANS AND RICE ....a great vegetable recipe to try !INGREDIENTS2 c. (1 lb.) dried red kidney beans5 strips bacon (or ham bone or 1/4 lb. salt pork)1/2 c. uncooked rice2 1/2 qts. water1 pod garlicSalt and pepper to tasteINSTRUCTIONSSoak beans overnight in 1 quart water in a heavy iron pot. Add another 1 1/2 quarts water, cut up meat, garlic, and a little salt. Simmer slowly 3 to 4 hours or until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper and serve over hot, fluffy rice. With hot bread and salad, makes a hearty meal for 6.Leftover red beans can be made into soup by putting through blender with some chicken bouillon and a little lemon juice. Stir in 1 tablespoon sherry per serving, with hard boiled egg sprinkled on top. The vegetable recipe...

LIMA BEANS AND MUSHROOM CASSEROLE

LIMA BEANS AND MUSHROOM CASSEROLE ...a great vegetable recipe to try ! Nice !INGREDIENTS2 c. Ford Hook lima beans or 1 pkg. frozen1/2 lb. mushrooms (or 1 sm. can)1 tbsp. butter1/2 c. chicken stock1/2 c. top milkSalt & pepper1 tbsp. sherry2 tbsp. flourINSTRUCTIONSCook lima beans. Drain them. Saute mushrooms. Drain them, saving liquor. Melt butter in liquor. Stir in flour. Blend well. Slowly stir in chicken stock and milk. Season with salt and pepper. Heat. Before serving, add sherry. This dish may be served au gratin. Cover the top with bread crumbs. Dot with butter. Place under broiler until the crumbs are brown. The vegetable recipe is ready....enjoy it...

ASPARAGUS ALMONDINE

ASPARAGUS ALMONDINE ...another great vegetable recipes !INGREDIENTS1 lb. frozen or fresh asparagus, cooked until tender2 tbsp. slivered almonds2 tbsp. butter1 tsp. lemon juiceINSTRUCTIONSCook asparagus. Meanwhile cook slivered almonds in butter over low heat. Stir occasionally until golden. Remove from heat, add lemon juice. Pour over beans and serve. Makes 4 servings. This nice vegetable recipe is ready to serve...great taste and enjoy it !24-hour-cole-s...

Apple and Cabbage

Another great vegetable recipe.. Apple and Cabbage ..... a classic one !INGREDIENTS3 sl Bacon; diced1 lg Yellow onion; sliced2 Heads cabbage; cored & sliced as for sauerkraut3 Granny Smith or other cooking apples; cored & sliced1/2 ts Whole caraway seeds1/2 c Dry white wineSalt & freshly ground black pepper to tasteINSTRUCTIONSHeat a large Dutch oven and saut‚ the bacon until clear. Add the onions and saut‚ until they barely begin to brown. Add the remaining ingredients and cook, covered,...

24 Hour Cole Slaw

Try this great vegetable recipe...24 Hour Cole Slaw.....good !INGREDIENTS2 Onions1 lg Head cabbage1 ts Salt1 ts Mustard seed3/4 c Salad oil1 c Vinegar1 1/2 c Sugar1 ts Celery seedINSTRUCTIONSChop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.... hmmm a classic vegetable salad food at your service...nice taste !broccoli-casser...

Beet and Seafood Salad

Try this vegetable recipe...Beet and Seafood Salad...amazing taste !INGREDIENTS:3 Red beets3 Golden beets3 Striped beets4 c Kosher salt1 tb Lime juiceSalt and pepper1 tb Dijon mustardHot sauce to tasteWorcestershire sauce to taste1 tb Mayonnaise1 tb Extra virgin olive oil1 tb Shallots; minced1 tb Capers1 lb Lump crabmeat1 tb Lime juice1 ts Chopped chivesPreheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves...

Broccoli Casserole

Tyr this Broccoli Casserole vegetable recipe... a must try !INGREDIENTS :1 med. onion - chopped1/4 cup butter OR margarine1 lb. fresh OR frozen broccoli florets - cooked until tender(2) 10.75 oz. cans condensed cream of mushroom soup 1/4 - 1/2 cup shredded cheddar cheese - low-fat INSTRUCTIONS-In a small skillet over medium heat, sauté onions in butter until translucent, for 4 minutes.-Combine all ingredients in a 2-quart oven-proof casserole dish. Bake, uncovered, in a 350 degree oven for 30 minutes. The vegetable recipe of broccoli casserole is ready to serve...great !artichoke-and-broad-bean-sa...

Beet and Onion Salad

Another great vegetable recipe to try...Beet and Onion Salad. Nice one !INGREDIENTS:1 pound beets1 bay leaf1 cup thinly sliced onion2 tablespoons chopped fresh parsley1 tablespoon chopped fresh oregano2 tablespoons red wine vinegar1 tablespoon olive oil1/2 teaspoon saltfreshly ground black pepperLeave the root and 1 inch of stem on beets, andscrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discardbay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cutbeets into 1/4-inch slices. Combine beets and onion; arrange on a platter.Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired. The vegetable recipe is ready to serve.....great...

Beet And Jello Salad

Try this amazing Beet And Jello Salad recipe....a must for your taste !INGREDIENTS6 oz. raspberry Jello1/4 c. sugar2 tbsp. vinegar1 lb. can julienne beets, drain and save liquid1 lb. crushed pineapple, drain and save liquid3 c. of drained liquidAdd water to beet and pineapple liquid, bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beet and pineapple. Stir well and chill. The vegetable beet recipe is ready to serve...great! Enjoy the salad...

Beet and Asian Pear Salad with Baby Greens

Another great vegetable recipe to try...Beet and Asian Pear Salad with Baby Greens. Great recipe !INGREDIENTS:4 Trimmed beets (about 1 pound); scrubbed1 Asian/Bartlett or Anjou pear1 tb Apple jelly2 ts Fresh lemon juice1/2 ts Dijon mustard1/4 lb Mixed baby greens; (about 4 cups loosely packed)Garnish: chopped fresh chivesIn a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.Divide greens...

Artichoke and Shrimp Salad

Try this Artichoke and Shrimp Salad recipe...its recommended !INGREDIENTS2 sm. jars artichoke hearts1 sm. can shrimp or shrimp pieces2 lg. tomatoes or 3 sm. tomatoes4 stalks celeryCucumber slices, optional1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamyCaesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve...nice ! Enjoy...

Artichoke and Fennel Salad

Another great vegetable reciep... Artichoke and Fennel Salad...great taste 1INGREDIENTS:2 Fennel bulbs; (about 2 pounds)Two 14-ounce cans artichoke hearts; drained and quartered or, if large, cut into eighths2 Tomatoes; chopped1/4 c Pitted Nicoise or other brine-cured black olives1 oz Flat anchovy fillets; drained, minced, and mashed to a paste (about 3)1/4 c Olive oil2 tb Fresh lemon juice1/4 ts Dried oregano; crumbled1/4 ts Dried thyme; crumbledFreshly ground pepper to tasteTrim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalksto the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and...

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...amazing !4 Artichoke hearts1 lb Fresh broad beans1 Sprig fresh mintThe juice of half lemonVinaigretteCook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The artichoke bean salad is ready to serve...enjoy this great salad...

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...an amazing vegetable recipe to try !4 Artichoke hearts1 lb Fresh broad beans1 Sprig fresh mintThe juice of half lemonVinaigretteINSTRUCTIONSCook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The vegetable recipe of artichoke...