Praprbeep Patra, one of the head chefs at Darbar, shares a recipe for an Indian okra dish. 450g okra 2 medium onions, chopped 2 tsp oil 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp Read More …
Bhindi Do Pyaza
Category: Vegetables
Good Ol’ Grits Pie
1 cup quick cooking grits cooked and cooled slightly 1 cup brown sugar 2 teaspoons flour 2 large egg lightly beaten 4 tablespoons milk 2 tablespoons butter or margarine melted 1 teaspoon pure vanilla extract 1 teaspoon white vinegar One Read More …
Onion Rings
2 large vidalia onions 2 cups buttermilk 1-1/2 cups flour 1/2 cup white cornmeal cayenne, salt and freshly ground black pepper to taste about 3″ vegetable oil Peel 2 large vidalia onions, cut into 1/2 inch thick slices, and separate Read More …
Pan Seared Zucchini with Curry, Almond, California Raisins and Chorizo
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
Carrot Souffle
500 g carrots, cooked & mashed 125 ml butter 3 eggs, beaten 5 ml vanilla 40 ml flour 5 ml cinnamon 2 ml nutmeg 125 ml sugar 5 ml baking powder In a large bowl; mix all ingredients with a Read More …
Creamed Corn
4.25 L fresh corn kernels 500 ml cereal cream 500 g butter 250 ml sugar Mix all ingredients together in large roasting pan. Cook, uncovered, for 90 minutes in preheated 325 F (160 C) degree oven. Stir frequently. Cool then Read More …
Asparagus Chicken Oriental
Makes 6 servings 1/2 pound jumbo asparagus 1 pound boneless chicken (white or dark meat) 4 tablespoons salad oil 1 medium onion, sliced 1 red or green bell pepper, thinly sliced 1/4 teaspoon pepper 2 tablespoons sugar 2 tablespoons soy Read More …
California Asparagus with Blue Cheese and Pine Nuts
This luscious trio of tastes is as good as it reads on the appetizer menu – a real order magnet! Makes 12 servings 2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar 1 tablespoon finely chopped shallot salt Read More …
Roasted Fresh California Asparagus with Pecorino Romano Cheese
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
Grilled California Asparagus with Romesco Sauce
This piquant sauce from Spain plays point and counterpoint with the palate. The contrast of the bright green of the spears with the red of the sauce, makes an eye-catching combo. Makes 12 servings 1 2/3 cups (12 ounces) prepared Read More …
Aubergine Parcels
2 medium aubergines; halved lengthways 2 tablespoons olive oil 1 large onion; finely chopped 2 tablespoons tomato puree 1 tablespoon medium curry powder 15 g fresh coriander leaves 75 g natural yogurt 6-8 small pita breads; to serve 2 lemons; Read More …
Pineapple Carrots
1 kg carrots, peeled & sliced 125 ml sugar 20 ml cornstarch 175 ml unsweetened pineapple juice 30 ml butter or margarine 30 ml fresh mint leaves Cook carrots until tender crisp; drain and set aside. In the same saucepan; Read More …
Andouille Cheese Grits
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
Arizona Biltmore Resort and Spa Oaxaca Cheese Grits
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
Cream Cheese Corn
1/4 cup milk 1 (3-ounce) package cream cheese 1 tablespoon butter 1/4 teaspoon salt (optional) 1/8 teaspoon black pepper 2 (15-ounce) cans whole kernel corn, drained Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low Read More …
Dill and Parmesan Tomatoes
3 medium tomatoes, sliced 30 ml butter 50 ml fine breadcrumbs 40 ml fresh dill, chopped salt & pepper to taste 500 ml parmesan cheese, grated Place tomato slices on a cookie sheet. In a skillet; melt butter, add breadcrumbs, Read More …
Calabacitas Rellenas (Stuffed Zucchini Squash)
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob Read More …
Grilled Asparagus with Gazpacho Vinaigrette
Makes 1 serving Gazpacho Vinaigrette: 1 cucumber, peeled and seeded 6 Roma tomatoes, peeled 3 shallots juice of 4 lemons 1 cup tomato juice 2 tablespoons chopped flat leaf parsley 2 cloves garlic 1/2 cup chopped green onion tops salt Read More …
Eggplant Parmesan
Serving Size : 6 1 cup bread crumbs 2 teaspoons dried oregano 1 large globe eggplant, sliced 3/8 inch thick Olive oil 1/4 cup olive oil 1 clove garlic, minced 1 medium onion, chopped 2 pounds tomatoes or 2 large Read More …
Baked Stuffed Tomatoes
8 large tomatoes 1/2 teaspoon celery salt pinch garlic salt sliced bread 3/4 cup grated cheese 3 tablespoons chopped parsley 2 tablespoons butter worcestershire sauce 1 teaspoon cornstarch 1/2 cup sour cream juice of 1 lemon 1 teaspoon sugar 5 Read More …
Buca di Beppo Green Beans
Using fresh beans and keeping them crisp during the preparation are critical for this simple recipe to work. 1 pound fresh green beans 1/4 cup (1/2 stick) butter 2 medium lemons (juice) Salt, to taste Prepare the green beans by Read More …
Carrots with Sherry and Fennel
1 tablespoon (15 ml) olive oil 10 to 12 small carrots (about 1+1/2 lbs, 700 g), peeled 3 tablespoon (45 ml) sherry, port, Marsala, or sweet (red) vermouth 2 teaspoon (10 ml) sugar 1/2 teaspoon (2 ml) fennel seeds Salt Read More …
Carrabba’s Italian Grill Vegetables in Padella
Source: Chef Avid Noble, Carrabba’s Italian Grill 1 to 2 ounces extra-virgin olive oil 2 large mushrooms, sliced 2 cloves garlic, chopped 1 ounce broccoli florets 1 ounce cauliflower florets 3 to 4 baby carrots 4 strips red bell pepper Read More …
Peperoni ad agrodolce (Sweet and sour peppers)
Peppers kg. 1, a cup of sauce, 3 tablespoon vinegar, 3 tablespoon sugar, olive oil, salt, black pepper. Slice peppers and brown with oil, salt and black pepper. Cover and cook for about 20 minutes until soft. Add sauce, and Read More …
Tortino di melenzane (Aubergine pie)
Aubergines 4, breadcrumbs gr. 100, salami gr. 50, hard boiled eggs 2, beaten eggs 2, fresh caciocavallo cheese gr. 50, grated caciocavallo cheese gr. 50, basil, a cup of tomato sauce, olive oil, salt and pepper. Slice aubergines, leave in Read More …
Polpette di melanzane (Aubergine croquettes)
5 normal size aubergines, 2 eggs, 100 gr. caciocavallo cheese, 50 gr. breadcrumbs, 200 gr. flour, basil, olive oil, salt. Chop aubergines and cook in salty water. Drain and when cold mix them with eggs, grated cheese, breadcrumbs, minced basil Read More …
Farro (Spelt)
300 gr. spelt, 1 onion, 500 gr. ripe tomatoes, 100 gr. pecorino cheese, olive oil, salt and pepper. Leave spelt into water for few days. Apart, brown a sliced onion, add chopped peeled tomatoes, salt and pepper. Add water and Read More …
Mullet and Baby Artichokes (Rougets et Artichauts Poivrade)
For 4 people 10 small baby artichokes 2 small spring onions 16 red mullet fillets 2 small fennel bulbs 6 cloves garlic 3 sprigs thyme 1/2 litre poultry bouillon (cube form can be used) Salt and ground white pepper Peel Read More …
Vegetarian Wellington
Chef Frank Bailey Restaurant/Operation Boston College, Chestnut Hill, Mass. Yield: 8 to 10 servings Portabella mushrooms, sliced in half lengthwise 6 to 8 large Tomato, sliced 1 Zucchini, sliced rounds 1 large Yellow squash, sliced rounds 1 large Fire roasted Read More …
Pinapple Beets
1 can pineapple chunks, drained (reserve liquid) 125 ml water 50 ml cider vinegar 50 ml brown sugar 15 ml cornstarch 2 ml salt 2 can beets, sliced In a medium saucepan; add pineapple juice, water and vinegar. In a Read More …
Roasted Garlic
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
Dilled Cauliflower
1 head of cauliflower 1 tablespoon butter 1 tablespoon minced dill 1 tablespoon parsley, minced 1 teaspoon chives, sniped Steam the cauliflower until just tender. Melt butter in a pan and add herbs. Heat for a minute and pour over Read More …
Deep Fried Onion Rings
3 medium onions 1 egg 175 ml milk 125 ml cornstarch 125 ml flour 5 ml baking powder salt & pepper to taste 1 L vegetable oil Peel onions, cut into 1/4 inch (.6 cm) slices and separate into rings. Read More …
Red Cabbage for Diabetics
1.5 L red cabbage, shredded 2 red apples, shredded 1/2 large red onion, sliced 75 ml white vinegar 75 ml splenda salt & pepper to taste water, add as required In a large skillet; place cabbage, apples and onion. Add Read More …
Baked Pumpkin – the whole thing!
1.4 kg pumpkin 75 ml butter 125ml onion, minced 375 ml bread crumbs 2 ml salt 2 ml pepper 2 ml nutmeg 2 ml sage 125 ml swiss cheese, grated 500 ml light cream 1 whole bay leaf Wash outside Read More …
Crockpot Stewed Tomatoes
A really tasty fast meal when you put it over noodles, rice or serve as a veggie. It freezes really well. 1 small bay leaf 5 ml salt 30 ml margarine 15 ml white sugar 125 ml green pepper, diced Read More …
Roasted Mushrooms with Winter Vegetables
Makes 6 servings 12 ounces fresh white mushrooms, cleaned 4 ounces shiitake mushrooms, cleaned 5 medium sweet potatoes, peeled (about 2 pounds) 2 medium onions (about 8 ounces) 12 cloves fresh garlic, peeled 1/4 cup olive oil, divided 1 tablespoon Read More …
Baked Asparagus with Parmesan Crust
Makes 8 servings 2 pounds fresh young (thin) asparagus spears 2 tablespoons virgin olive oil 2 ounces shaved Parmesan cheese to taste freshly ground black pepper 1/3 cup good quality balsamic vinegar Preheat oven to 450 degrees F. Place asparagus Read More …
Melanzane al forno (baked aubergines)
Aubergines 6 garlic 3 or 4 cloves parsley olive oil salt pepper Make some holes on the whole aubergines and place garlic in them (divide garlic in two). Bake and when ready, peel and cube them. Dress in a bowl Read More …
Fried Green Cabbage
25 ml oil 1 onion, chopped 1 large green cabbage, shredded 398 ml can diced tomatoes, drained salt & pepper to taste In a large nonstick skillet; slightly heat oil. Add onion and saute until transparent. Add cabbage and cook Read More …
Brown Sugar Cabbage
1.5 L red cabbage, chopped 6 cup water 75 ml brown sugar 6 tbsp 75 ml vinegar 6 tbsp salt & pepper to taste Place chopped cabbage in frying pan. Add just enough water to cover bottom. Mix sugar and Read More …
Braised Leeks
3 bunches leeks, cut in half lengthwise 30 ml butter 2 tbsp 1 medium onion, thinly sliced 500 ml beef broth 2 cup 2 whole cloves 1 bay leaf salt & pepper to taste Cut off tops of leeks within Read More …
Hot Vegetable Salad
40 ml water 3 tbsp 1/2 small head cabbage, thickly shredded 1/2 2 ribs celery, thinly sliced 2 medium carrots, thinly sliced 2 medium onions, thickly sliced 1/2 large green pepper, cut into strips 1/2 1 large tomato, cut into Read More …
Orange Brussels Sprouts
3 medium oranges 500 g brussels sprouts 1 lb 15 ml butter 1 tbsp 10 ml cornstarch 2 tsp 1 ml dried thyme, crushed 1/4 tsp 15 ml dijon style mustard 1 tbsp Finely shred portion of peel of one Read More …
Oriental Spinach
50 ml chicken broth 1/4 cup 284 g fresh spinach, trimmed & cut into small pieces 10 oz 227 g bamboo shoots, drained & sliced 8 oz 8 medium mushrooms, sliced In a large saucepot; bring broth to boil over Read More …
Roasted Brussels Sprouts
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the Read More …
Green Beans with Cherry Tomatoes
This was a great side dish. The flavors all enhanced the sweetness of the tomatoes 1 1/2 lbs green beans 1 tablespoon butter 3/4 teaspoon garlic salt 1 tablespoon sugar 1/2 teaspoon basil salt pepper 1/2 pint cherry tomatoes, cut Read More …
Sauteed Tomato Zucchini
50 ml butter 1/4 cup 1 L zucchini, sliced 4 cup 50 ml onion, chopped 1/4 cup 375 ml cherry tomatoes, halved 1 1/2 cup 40 ml tomato juice 3 tbsp pinch dried oregano, crushed pinch dried thyme, crushed pinch Read More …
Baked Garlic Green Beans
A yummy way to make green beans. I have also made this recipe with fresh and canned green beans. 2 tablespoons olive oil 3 teaspoons cider vinegar 2 teaspoons dried onion flakes 2 garlic cloves, minced 1/2 teaspoon salt 1 Read More …
Cream Cheese Spinach
227 g cream cheese, room temperature 8 oz 50 ml milk 1/4 cup 1 L spinach, chopped, cooked & drained 4 cup 75 ml parmesan cheese, grated 1/3 cup salt & pepper to taste In a small bowl; stir together Read More …