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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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Citrus Rice Mold

Citrus Rice Mold

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Onion, Bell Pepper and Rice are the main ingredients in this recipe.

• CourseSide Dish
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Citrus Rice Mold Print Recipe Onion, Bell Pepper and Rice are the main ingredients in this recipe. CourseSide Dish CuisineAmerican Skill LevelMedium Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 2 Cups Cooked rice
• 6 Each green onions finely chopped
• 1/2 Each Green bell pepper finely chopped
• 1/2 Each red bell pepper finely chopped
• 1/4 Cup Mayonnaise
• 1/4 Cup Chopped parsley
• Salt and pepper to taste
• 1 Each Orange peeled, pit removed and separated into segments
• 1 Each Grapefruit prepared as for orange
• Chicory leaves
• Watercress

Servings: People

Instructions

1. Combine rice, onions, green and red peppers, mayonnaise, parsley, salt and pepper in medium bowl.
2. Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.
3. Gently invert ring mold onto cold serving plate and carefully turn out rice mixture. (Replace any rice that may come loose from the ring.)
4. Arrange orange and grapefruit segments around edge of plate.
5. Arrange chicory leaves and watercress in center of ring.
6. Refrigerate until ready to serve.

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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms

Print Recipe

• 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-Mushroom Casserole

Chestnut-Mushroom Casserole

Print Recipe

This is a huge casserole. Great for company or to take to a potluck. For a single family, prepare two casserole dishes and freeze one after fixing to use later!

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
16 People	30 minutes

Cook Time

30 minutes

Servings Prep Time 16 People 30 minutes

Cook Time 30 minutes

Chestnut-Mushroom Casserole Print Recipe This is a huge casserole. Great for company or to take to a potluck. For a single family, prepare two casserole dishes and freeze one after fixing to use later! CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 16 People 30 minutes Cook Time 30 minutes Servings Prep Time 16 People 30 minutes Cook Time 30 minutes

Ingredients

• 2 Cup Chestnuts Chopped
• 1 Lbs mushrooms Fresh
• 1 Tsp Vegetable bouillon powder
• 1 Can Mushroom Soup
• 2 1/2 Cups half and half
• 1 Stick of butter
• 4 Tbsp flour
• 1/2 Tsp salt
• 1/2 Tsp white pepper
• 12 Oz Very sharp cheese

Servings: People

Instructions

1. Preheat oven to 350˚F.
2. Make a white sauce of the butter, flour and cream.
3. Add salt, pepper and granulated bouillon dissolved in just a little hot water. Add the mushroom soup.
4. Saute the mushrooms in a little butter and add with the chestnuts.
5. Place in a buttered casserole and top with cheese.
6. Place in a 350˚ F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly.
7. Serve hot.

Recipe Notes

This is a huge casserole. Great for company or to take to a covered dish meal. For a single family, prepare two casserole dishes and freeze one after fixing. Be sure to thaw completely before reheating.

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Chestnut Roast

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

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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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

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

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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Capetown Fruit & Vegetable Curry

Capetown Fruit & Vegetable Curry

Print Recipe

Apples, Zucchini, Green Beans make up this vegetable salad.

• CourseSalad
• CuisineAfrican
• Skill LevelMedium

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Capetown Fruit & Vegetable Curry Print Recipe Apples, Zucchini, Green Beans make up this vegetable salad. CourseSalad CuisineAfrican Skill LevelMedium Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 4 Cup onions Coarsely chopped
• 2 Tbsp Peanut oil
• 2 Cloves garlic minced
• 1 Tsp Ginger Fresh, Grated
• 1 1/2 Tbsp Ground cumin seeds
• 1 1/2 Tbsp Ground coriander seeds
• 1 1/2 Tsp cinnamon
• 1 Tsp Turmeric
• 1/2 Tsp Cayenne Pepper
• 1/2 Tsp Ground fennel seeds
• 1/4 Tsp Black cardamom
• 1/4 Tsp Ground cloves
• 2 Each Zucchini Medium, quartered & sliced
• 1 1/2 Cups Water
• 1 Cup Green beans
• 2 Each Tart Apples Firm, cored & cubed
• 1/2 Each red bell pepper
• 1 Cup Chopped dried apricots
• 1/2 Cup raisins
• 1/2 Cup Strawberry conserve
• fresh lemon juice.

Servings:

Instructions

1. Saute the onions in the peanut oil for 10 minutes.
2. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.
3. Add the zucchini & water & stir well so that the spices don't stick to the pot. Cover & simmer for 10 minutes.
4. Mix in the green beans, apple, peppers & dried apricots.
5. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.
6. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice.
7. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.
8. Serve on a bed of rice, topped with nuts & banana.

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Boolawnee (Fried Leek Pastries)

Boolawnee (Fried Leek Pastries)

Print Recipe

Little pastries stuffed with Chili and Leeks.

• CourseSide Dish
• CuisineAfghani
• Skill LevelMedium

Servings	Prep Time
12 Pasteries	60 minutes

Servings Prep Time 12 Pasteries 60 minutes

Boolawnee (Fried Leek Pastries) Print Recipe Little pastries stuffed with Chili and Leeks. CourseSide Dish CuisineAfghani Skill LevelMedium Servings Prep Time 12 Pasteries 60 minutes Servings Prep Time 12 Pasteries 60 minutes

Ingredients

Pastry

• 2 Cup all-purpose flour
• 1/2 Tsp salt
• 2/3 Cup Cold Water

Leek Filling

• 2 Cup Leeks 2 Cups = 3 chopped
• 2 Tsp salt
• 1/4 Tsp Hot chili pepper
• 3 Tsp oil

To Finish

• Oil -- for deep frying

Servings: Pasteries

Instructions

1. Sift flour and salt into a bowl, make a well in the center and add water.
2. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
3. Wrap in plastic film and leave to rest for 30 minutes.
4. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels.
5. Place Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice.
6. Measure in cup measure and place in bowl.
7. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
8. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
9. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
10. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
11. Drain on paper towels and serve hot or warm.

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Blue Cabbage Rolls

Blue Cabbage Rolls

Print Recipe

Blue Cornmeal gives these cabbage leaves a twist.

• CourseMain Course
• CuisineHungarian
• Skill LevelMedium

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Blue Cabbage Rolls Print Recipe Blue Cornmeal gives these cabbage leaves a twist. CourseMain Course CuisineHungarian Skill LevelMedium Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 12 Each cabbage leaves Large, Steamed
• 1 Cup AM Blue Cornmeal
• 1/2 Cup green onions Chopped
• 1/2 Cup Whole corn
• 1/4 Tsp Powdered garlic
• 1/4 Tsp Thyme.
• 1/4 ts oregano
• 1 Cup Unseasoned tomato sauce
• 2 Cup Water
• 1 Cup Grated cheese or Tofu Cheese

Servings: People

Instructions

1. While steaming cabbage leaves, mix remaining ingredients except cheese in a saucepan and stir with a wire whisk over medium heat until mixture is very thick. Be careful to keep mixture stirred thoroughly.
2. Roll 1 tablespoon mixture in each cabbage leaf.
3. Place in baking dish and cover with cheese. Bake for 10
4. Bake for 10 minutes at 300˚ F.

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