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Lentil Soup

Lentil Soup

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Basic Lentil soup recipe with garlic onions and tomatoes.

• CourseSide Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 People	30 Minutes

Cook Time

65 Minutes

Servings Prep Time 6 People 30 Minutes

Cook Time 65 Minutes

Lentil Soup Print Recipe Basic Lentil soup recipe with garlic onions and tomatoes. CourseSide Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 People 30 Minutes Cook Time 65 Minutes Servings Prep Time 6 People 30 Minutes Cook Time 65 Minutes

Ingredients

• 1 Cup rice
• 2 Cups Water
• 1 Package lentils
• 3 Cups Water or Veggie Broth
• 1 Tsp butter
• 1 Each onion Diced
• 1 Each Tomato Medium, Chopped
• 1 Tsp oregano
• 1 Tsp basil
• 1 Clove garlic crushed
• Salt and pepper to taste

Servings: People

Instructions

1. Rinse the rice. In a medium pot, bring 2 cups of water to
2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
3. Rinse the lentils.
4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
6. Add paste to lentils and stir.
7. Add salt and pepper to taste.
8. Serve over rice.

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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms

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• CourseAppetizer, Side Dish
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6	45 minutes

Servings Prep Time 6 45 minutes

Chestnut-Stuffed Mushrooms Print Recipe CourseAppetizer, Side Dish CuisineAmerican Skill LevelMedium Servings Prep Time 6 45 minutes Servings Prep Time 6 45 minutes

Ingredients

• 8 Each mushrooms
• olive oil for frying

For The Stuffing

• 1 oz butter
• 1 Each onion Large, finely chopped
• 12 oz Whole cooked chestnuts
• fresh lemon juice.
• salt
• freshly ground black pepper
• Grated nutmeg

For The Croutes

• 8 Slices Wholemeal bread
• 2 oz Soft butter

Servings:

Instructions

1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
3. Set the oven to 300˚ F.
4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
6. Melt the butter in a medium-large saucepan.
7. Add the onion and fry for about 7 minutes, until soft.
8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
13. Spoon the stuffing mixture on top.
14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.

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Chestnut Roast

Chestnut Roast

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Fresh Chestnuts or canned may be used in this recipe.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
8 People	60 minutes

Servings Prep Time 8 People 60 minutes

Chestnut Roast Print Recipe Fresh Chestnuts or canned may be used in this recipe. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 8 People 60 minutes Servings Prep Time 8 People 60 minutes

Ingredients

• 2 Tbsp butter
• 1 Each onion Large, peeled and chopped
• 2 Stalk celery finely chopped
• 2 Lbs Chestnuts peeled & cooked
• -=Or=-
• 1 Can Whole chestnuts 3 oz can soaked and cooked, 15ea.
• 2 Tbsp Parsely Fresh, Chopped
• 2 Tbsp lemon juice
• 1 Clove garlic crushed
• Fresh breadcrumbs Optional, should be whole wheat
• salt
• freshly ground black pepper
• 1/4 Cup oil

For Coating

• Dried breadcrumbs

Servings: People

Instructions

1. Melt the butter and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl.
2. Drain the chestnuts and add to the bowl. Mix these ingredients together well.
3. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste.
4. Preheat the oven to 400˚ F.
5. Pour a little of the oil into a roasting pan and put into the oven to heat.
6. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs.
7. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking.
8. Serve the Chestnut Roast cut into slices with your favorite brown gravy.

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Celery And Cabbage Bake

Celery And Cabbage Bake

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For all you beer lovers. Cabbage, Celery and Beer!

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 People	45 minutes

Servings Prep Time 6 People 45 minutes

Celery And Cabbage Bake Print Recipe For all you beer lovers. Cabbage, Celery and Beer! CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 45 minutes Servings Prep Time 6 People 45 minutes

Ingredients

• 4 Cup Cabbage coarsely chopped
• 1 Cup cheddar cheese grated
• 3 Cup celery sliced
• 1/2 Cup Beer
• 1 Tsp Caraway
• 2 Cups milk
• 2 Tsp butter
• 1/2 Cup flour

Servings: People

Instructions

Sauce:

1. Melt butter, add flour & cook, stirring 1 min.
2. Slowly add milk in stream, stirring continuously till sauce is smooth & thick.
3. Add beer & continue stirring till foam disappears.
4. Add cheddar, stir till melted.
5. Cook till heated through.
6. Season sauce with salt & pepper.

Main

1. Bring water to boil in large pot.
2. Add Cabbage, Celery, Caraway and cook until tender. (About 20 minutes)
3. Transfer to buttered 2 qt casserole and pour sauce over.
4. Heat at 350˚F for 30 min.

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Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing

Print Recipe

Cashews, onions and spices make this wonderful Nut Roast.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Cashew Nut Roast With Herb Stuffing Print Recipe Cashews, onions and spices make this wonderful Nut Roast. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 2 Oz butter
• 1 Each onion Large, sliced
• 8 Oz Unroasted cashew nuts
• 4 Oz white bread crusts removed
• 2 Cloves garlic Large
• 7 Oz Water or light veggie stock
• salt
• freshly ground black pepper
• Grated nutmeg
• 1 Tbsp lemon juice

For The Stuffing

• 4 Oz White breadcrumbs
• 2 oz butter
• 1 Each onion Small, Grated
• 1/2 Tsp Thyme.
• 1/2 Tsp Marjoram.
• 1 Oz parsley Chopped

To Garnish

• Parsley sprigs
• Lemon slices

Servings:

Instructions

1. Preheat oven to 400˚F and line a 1lb loaf pan with a long strip of nonstick paper; use some of the butter to grease the tin and paper well.
2. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
3. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste.
4. Mix all the stuffing ingredients together.
5. Put half the cashew nut mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.
6. Dot with the remaining butter. Stand the pan in another pan to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.)
7. Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper.
8. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.

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Caribbean Vegetarian Curry

Caribbean Vegetarian Curry

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Main dish vegetable salad from the Caribbean.

• CourseMain Course, Salad
• CuisineCaribbean
• Skill LevelMedium

Servings	Prep Time
8	30 minutes

Servings Prep Time 8 30 minutes

Caribbean Vegetarian Curry Print Recipe Main dish vegetable salad from the Caribbean. CourseMain Course, Salad CuisineCaribbean Skill LevelMedium Servings Prep Time 8 30 minutes Servings Prep Time 8 30 minutes

Ingredients

• 3 Each Bananas Medium, green tip, peel
• 1 Each onion halved, thinly sliced
• 1 Each Apple tart, peeled, cored,
• 1 1/2 Tsp Lemon peel grated
• 1 Tsp Coriander
• 1/8 Tsp Red pepper ground
• 1 Can Kidney beans undrained, (15 oz)
• 1 Cup yogurt nonfat
• 3 Cup rice Hot, Cooked
• 3 Each green onions thinly sliced
• 1/4 Cup peanuts chopped
• 3 Tsp butter divided
• 2 Cloves garlic Large, pressed
• 1 1/2 Tsp Curry powder
• 1 Tsp Ginger ground
• 1/8 Tsp tumeric
• 1 Can Black eyed peas drained
• 1/3 Cup raisins
• 3 Each Eggs Hard-cooked, halved
• 6 Each Radishes thinly sliced
• 1/2 Cup cilantro chopped

Servings:

Instructions

1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.
2. Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.
3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.
4. Add black-eyed peas, undrained kidney beans and raisins.
5. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.
6. Place egg halves on rice. Surround with sauteed bananas.
7. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.

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Baked Potato With Curried Mushrooms

Baked Potato With Curried Mushrooms

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This recipe can be modified to fit as many potatoes as are making.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
1	10 minutes

Cook Time

60 minutes

Servings Prep Time 1 10 minutes

Cook Time 60 minutes

Baked Potato With Curried Mushrooms Print Recipe This recipe can be modified to fit as many potatoes as are making. CourseMain Course, Side Dish CuisineAmerican Skill LevelEasy Servings Prep Time 1 10 minutes Cook Time 60 minutes Servings Prep Time 1 10 minutes Cook Time 60 minutes

Ingredients

• 1 Each potato Scrubbed
• 1 Tsp butter
• 1 Each Shallot or small onion chopped
• 2 Each mushrooms Wiped and Sliced
• 1 tsp Mild curry powder.
• 1 tsp tomato puree
• 1 tbsp Low fat natural yogurt.
• 1 tsp Fresh mint or dried optional
• Salt and Pepper
• Sprig of fresh mint to garnish

Servings:

Instructions

1. Preheat the oven to 400˚ f.
2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
3. Meanwhile heat the butter in a small saucepan and saute with shallots or onion for about 5 minutes until softened.
4. Add the mushrooms and cook for 2 more minutes.
5. Add the curry powder and stir well.
6. Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper.
7. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.
8. Split the baked potato and fill with the curried mushroom mixture.
9. Garnish with a sprig of mint.

Recipe Notes

This recipe can be modified to fit as many potatoes as are making.

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Armenian Eggplant Dip

Armenian Eggplant Dip

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Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.

• CourseCondiments
• CuisineArmenian
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Armenian Eggplant Dip Print Recipe Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita. CourseCondiments CuisineArmenian Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 1 each Eggplant Medium
• 1/4 cup Red Onion Chopped
• 1/2 Cup milk
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste
• nutmeg Freshly grated to taste
• 3 oz Parmesan cheese

Servings: people

Instructions

1. Preheat oven to 400˚ F.
2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
5. Season with salt, pepper and nutmeg.
6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.

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Asparagus Strudel

Asparagus Strudel

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A German favorite made with Asparagus.

• CourseBreakfast, Main Course
• CuisineGerman
• Skill LevelMedium

Servings

6

Passive Time

60 minutes

Servings 6

Passive Time 60 minutes

Asparagus Strudel Print Recipe A German favorite made with Asparagus. CourseBreakfast, Main Course CuisineGerman Skill LevelMedium Servings 6 Passive Time 60 minutes Servings 6 Passive Time 60 minutes

Ingredients

• 2 each onion Large, finely chopped
• 1/4 lb butter
• 2 Tbsp butter
• 1 1/3 cup Breadcrumbs Fresh, fine
• 8 each Phyllo pastry sheets
• 1 1/2 lb asparagus Trimmed, washed, chopped and cooked until tender.
• 1/4 cup parsley Finely chopped

To Garnish

• Parsley sprigs
• Lemon slices
• Asparagus tips

Vegetarian Yogurt & Herb Dressing

• 1/2 cup Greek yogurt
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp Mint Chopped

Servings:

Instructions

1. Preheat the oven to 400˚ F.
2. Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
3. In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
4. Melt the remaining butter in a small saucepan.
5. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
6. Spread the onions evenly on top of the pastry, keeping the edges clear.
7. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
10. Bake for 40 minutes, until golden and crisp.
11. Garnish with parsley sprigs, lemon slices and asparagus tips.
12. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

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Wynenes Pie Crust (French Pastry)

Wynenes Pie Crust (French Pastry)

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A great recipe for pie crusts. It is easy to make also.

• CourseDessert
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
1 Crust	15 minutes

Cook Time

15 minutes

Servings Prep Time 1 Crust 15 minutes

Cook Time 15 minutes

Wynenes Pie Crust (French Pastry) Print Recipe A great recipe for pie crusts. It is easy to make also. CourseDessert CuisineFrench Skill LevelMedium Servings Prep Time 1 Crust 15 minutes Cook Time 15 minutes Servings Prep Time 1 Crust 15 minutes Cook Time 15 minutes

Ingredients

• 2 cups flour
• 1 tsp salt
• 2/3 cups butter + 2 Tbl
• 1 each Egg
• 2 Tbsp Cold Water

Servings: Crust

Instructions

1. Preheat oven to 425˚
2. Stir salt and flour together, cut in butter with a pastry blender.
3. Beat egg and water together, add to the flour. Stir with fork until moist.
4. Roll out with rolling pin covered with pastry cloth on a floured surface.
5. Bake in a preheated 425 degree oven for 12 to 15 minutes.
6. Be sure and cover the edges of the crusts with foil or they will burn!

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