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Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing

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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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Black-Eyed Peas And Barley Pilaf

Black-Eyed Peas And Barley Pilaf

Print Recipe

Green peas, Black-eyed Peas and Barley.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Black-Eyed Peas And Barley Pilaf Print Recipe Green peas, Black-eyed Peas and Barley. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 2 Cup frozen peas thawed
• 3/4 Cup Quick cooking barley
• 1/4 Cup parsley chopped
• 1/4 Cup onion chopped
• 1 Tsp Thyme.
• 1/2 Tsp salt
• 1 Can Black eyed peas 15 oz, cooked.
• 1 Container vegetable broth 14 1/2 oz

Servings:

Instructions

1. Combine all ingredients in large skillet or saucepan.
2. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until barley is tender.

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Basai Badawi (Onions With Lentils, Nuts And Parsley)

Basai Badawi (Onions With Lentils, Nuts And Parsley)

Print Recipe

This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice.

• CourseMain Course, Side Dish
• CuisineBedouin
• Skill LevelMedium

Servings	Prep Time
6 People	60 minutes

Servings Prep Time 6 People 60 minutes

Basai Badawi (Onions With Lentils, Nuts And Parsley) Print Recipe This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or turmeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice. CourseMain Course, Side Dish CuisineBedouin Skill LevelMedium Servings Prep Time 6 People 60 minutes Servings Prep Time 6 People 60 minutes

Ingredients

• 4 Each onions Large
• 1/2 Cup lentils red; cooked
• 3/4 Cup yogurt plain
• 2 Tbsp Dates stored and finely chopped
• 2 tbsp walnuts Chopped
• 1 Tbsp Raisins; or sultanas
• 2 Tbsp bread crumbs
• 1 Bunch parsley fresh; chopped
• Salt and Pepper

Servings: People

Instructions

1. Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool.
2. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick.
3. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
4. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres.
5. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
6. Garnish with parsley ands serve with bulgur or 'red' rice

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Agliata Per Pasta (Garlic & Walnut Sauce)

Agliata Per Pasta (Garlic & Walnut Sauce)

Print Recipe

Pasta Sauce for your favorite pasta.

• CourseSauces and Rubs
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
6 people	20 minutes

Servings Prep Time 6 people 20 minutes

Agliata Per Pasta (Garlic & Walnut Sauce) Print Recipe Pasta Sauce for your favorite pasta. CourseSauces and Rubs CuisineItalian Skill LevelEasy Servings Prep Time 6 people 20 minutes Servings Prep Time 6 people 20 minutes

Ingredients

• 2 Slices Stale bread crusts removed
• 2 Tbsp Vegetable Stock warmed
• 1 Cups walnuts toasted
• 1/2 Cups parsley stems trimmed
• 3 Cloves garlic chopped
• 1/2 Tsp salt
• 1/8 Tsp black pepper
• 6 Tbsp olive oil

Servings: people

Instructions

1. Soak the bread in the stock & then squeeze out any excess moisture.
2. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
3. Toss with your favourite pasta & serve hot.

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Artichokes & Peas

Artichokes & Peas

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Artichokes and Peas make a great side dish.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 people	40 minutes

Servings Prep Time 4 people 40 minutes

Artichokes & Peas Print Recipe Artichokes and Peas make a great side dish. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 people 40 minutes Servings Prep Time 4 people 40 minutes

Ingredients

• 2 each Artichokes Large
• 1 each Lemon juice only
• 2 tbsp virgin olive oil
• 1 each lg. Basil leaves; slicedstrips Large, Sliced into strips
• 1 each onion white or yellow, sliced 1/4-in thick
• salt
• 1 Lbs Fresh pod peas Or 1 cup froozen peas
• parsley Finely chopped
• freshly ground pepper
• 1 tbsp Sweet butter Or Extra Virgin Olive Oil
• lemon juice Or Champagne Vinegar to taste

Servings: people

Instructions

1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
4. Add the peas and continue cooking until they are done.
5. Let any liquids reduce until they are syrupy.
6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.

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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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Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

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Cheese Pockets

Cheese Pockets

Print Recipe

Delightful cheese stuffed pastry.

• CourseMain Dish
• CuisineAmerican
• Skill LevelEasy

Prep Time

30 minutes

Prep Time 30 minutes

Cheese Pockets Print Recipe Delightful cheese stuffed pastry. CourseMain Dish CuisineAmerican Skill LevelEasy Prep Time 30 minutes Prep Time 30 minutes

Ingredients

Dough

• 2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 each egg whites

Filling

• 3 each Egg Yolks
• 2 cup Cottage Cheese
• heavy cream As needed

Sauce

• 1/2 each onion
• 1 cup sou cream
• 1 cup yogurt
• 1/2 teaspoon accent
• 1/2 teaspoon savour
• 1 Tablespoon parsley Chopped

Servings:

Instructions

Dough

1. Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts. Divide into 2 parts and role out. Cut with large cookie cutter

Filling

1. Add cream enough to make medium moist mixture. Put 1 Tablespoon mixture on each piece of cut dough. Fold dough over so cheese mixture is enclosed in a pocket. Place in boiling water and cook for five minutes.
2. Simmer onion in small amount of oil in skillet. Then add cheese pockets and simmer for five minutes and add 1 cup sour cream and 1 cup yogurt. Add seasonings (savour and accent). Simmer on very low fire for 10 minutes. Sprinkle with Parsley and serve.

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Gurkensalat (Cucumber Relish Salad)

Gurkensalat (Cucumber Relish Salad)

Print Recipe

The German version of Cucumber Relish Salad.

• CourseAppetizer, Salad, Side Dish
• CuisineGerman
• Skill LevelEasy

Servings	Prep Time
6 people	20 minutes

Cook Time

20 minutes

Servings Prep Time 6 people 20 minutes

Cook Time 20 minutes

Gurkensalat (Cucumber Relish Salad) Print Recipe The German version of Cucumber Relish Salad. CourseAppetizer, Salad, Side Dish CuisineGerman Skill LevelEasy Servings Prep Time 6 people 20 minutes Cook Time 20 minutes Servings Prep Time 6 people 20 minutes Cook Time 20 minutes

Ingredients

• 2 each cucumbers medium
• 1 1/2 tablespoon sugar
• 1 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup Greek Yogurt or Sour Cream
• 1 tablespoon parsley fresh, minced
• 1 Tablespoon Dill Weed

Servings: people

Instructions

1. Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, Dill weed, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with the Yogurt or sour cream.
2. Top with minced parsley.

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Bubble and Sqeak (Vegetarian Style)

Bubble and Sqeak (Vegetarian Style)

Print Recipe

A German recipe that we modified for Vegetarians.

• CourseMain Course, Side Dish
• CuisineGerman
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Bubble and Sqeak (Vegetarian Style) Print Recipe A German recipe that we modified for Vegetarians. CourseMain Course, Side Dish CuisineGerman Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 6 oz Imitation Bacon Bits
• 2 cups onions thinly sliced
• 1 teaspoon pepper black, freshly ground
• 1/2 each head cabbage white, shredded
• 1 cup heavy cream
• 1 lb spaetzle fresh, cooked until tender
• 1 tablespoon parsley
• 2 Tbls olive oil

Servings:

Instructions

1. In a large sauté pan, over medium heat, heat olive oil then add the onions. Season with black pepper. Sauté for 4 minutes.
2. Add the cabbage. Continue to sauté until wilted, about 6 minutes.
3. Add the Bacon bits. Stir in the cream. Bring the liquid to a boil. Reduce the heat to medium low.
4. Add the spaetzle. Season with salt and pepper. Simmer for 4 to 6 minutes. Spoon the cabbage mixture into a serving bowl and serve . Garnish with parsley.

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