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Vegetarian Meatballs

April 1, 2010 by  
Filed under Appetizer, Buffet, Dinner, Easy, Easy Vegetable Recipes, fried, Main Course, New Recipe, New Vegetable Recipes, Supper

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veg_mtbl Vegetarian Meatballs – These rustic, homestyle, vegetarian meatballs are spectacular. Pre-made vegetable patties, are combined with traditional meatball ingredients, and a dash of soy sauce and your favorite seasonings, before being rolled into balls. Skillet fried, stove top, this quick and easy vegetarian meatball recipe also freezes well.

Prep Time: 15 mins
Cook Time: 10-15 mins
Servings: 24
Main Ingredient: Vegetable Burgers
Difficulty Level: 1

Ingredients to make Vegetarian Meatballs

1 lb Vegetable burgers
1/4 c Breadcrumbs
Salt and pepper to taste
2 tb Butter or margerine
1 lg Onion; chopped
1 c Milk
1 ea Egg; beaten
1 tb Fresh parsley; chopped
1 tb Soy sauce
Veg oil for frying

Directions to make Vegetarian Meatballs

Step 1:Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside.
Step 2:Melt the butter in a frying pan and saute the onion until transparent. Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well.
Step 3:Add the onion saute. Stir thoroughly and shape into 24 small balls. Fry until well browned all over. Thats it to complete this delicious meatball recipe.

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Fried Potato Pancakes

February 4, 2010 by  
Filed under Boiled, Breakfast, Buffet, Easy, Easy Vegetable Recipes, fried, Lunch, Main Course, New Vegetable Recipes, Side Dish, Supper

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int fried Potato Pancakes - This fabulous, fried potato pancake recipe is a tried and true favorite at our house, even the kids love it. Basic boiled potatoes are mashed with the flour added in, giving them a dough like texture, before being quickly skillet fried to an appealing golden brown.

Prep Time: 20-30 mins
Cook Time: 5 mins
Main Ingredient: Potatoes
Difficulty Level: 2

Ingredients to make Fried Potato Pancakes

1 1/4 lb Potatoes (3 or 4)
2 tb Butter, melted
1 c Flour, all purpose
1/2 ts Salt
4 ts Vegetable oil

Directions to make Fried Potato Pancakes

Step 1:Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
Step 2:Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half.
Step 3:Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough.
Step 4:In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

Image Source: revjim5000

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Spicy Sweet Potato Sticks

January 21, 2010 by  
Filed under Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish, Snack

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veg2 Spicy sweet potato Sticks – This multi spiced, simple, sweet potato recipe, is fried stove top in minutes. An innovative, new way to enjoy sweet potatoes,especially if you like it hot. The zippy blend of spices give this best vegetable recipe it’s fiery heat.

Prep Time: 10-15 mins
Cook Time: 8-15 mins
Servings: 4
Main Ingredient: Sweet Potatoes
Difficulty Level: 1

Ingredients to make Spicy Sweet Potato Sticks

3 x Large sweet potatoes, 1-1 1/2 pounds
2 tb Vegetable oil
3 tb Unsalted butter
1/2 c Water (or as needed)
3 tb Honey
Salt
White pepper
Ground ginger
Ground cardamom
Ground cloves

Directions to make Spicy Sweet Potato Sticks

Step 1:Pare the sweet potatoes and cut into short sticks about 1/4\” thick (if you have a food processor with a disk designed for french fries, use that). Heat the oil and butter in a wok or skillet over medium-high heat; don\’t let the fat brown
Step 2:Add the potato sticks and toss to coat; season with salt, white pepper, about 1/4 ts each of ginger, cardamom, and a small pinch of cloves. Add 1/2 cup water, adjust the heat to medium-low, and cook, tossing often, but gently, for about 5 minutes, adding drops of water if needed to prevent sticking.
Step 3:Add the honey and continue to toss-cook until the sticks are just tender and nicely glazed, perhaps 3 minutes. Check the seasonings and serve promptly.

Image Source: chrismear

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Filled Squash Halves

December 20, 2009 by  
Filed under Baked, Buffet, Dinner, Easy, Easy Vegetable Recipes, fried, Main Course, New Recipe, New Vegetable Recipes, Supper, Veg

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 vegsq Filled Squash Halves – This exotic, baked, acorn squash recipe is a homestyle combination of lean ground beef and juicy apples. An “All In One” meal, these hefty, hearty, filled squash halves, are like nothing you have tasted before. A farmhouse blend of flavors, create a very simple, easy, vegetable recipe.

Prep Time: 15 mins
Cook Time: 50-60 mins
Main Ingredient: Acorn Squash, Ground Beef
Difficulty Level: 2

Ingredients to make Filled Squash Halves

2 ea Acorn Squash, Md
1 lb Lean Ground Beef
1 1/2 t Salt
1/2 t Cinnamon
2 c Apples, Pared & Chopped,(2 Lg)
1/4 c Raisins
4 tb Brown Sugar, Packed
2 tb Margarine Or Butter, Melted

Directions to make Filled Squash Halves

Step 1:Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
Step 2:While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, then coarsely chopped tart apples and the raisins.
Step 3:When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture
Step 4:Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes.

Image Source: Alex Cheek

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Fresh Herb Stuffed Eggplant

November 13, 2009 by  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish

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veg1 Fresh Herb Stuffed eggplant – This fabulous fresh herb and vegetable recipe for stuffed eggplant is incrediblvy delicious, and very easy. Unique eggplant is stuffed with a savory, fragrant mixture of sauteed veggies, herbs and spices, then oven baked to a fork tenderness. Great tasting and good for you!

Prep Time: 10-15 mins
Cook Time: 30-40 mins
Servings: 4
Main Ingredient: Eggplant
Difficulty Level: 1

Ingredients to make Fresh Herb Stuffed Eggplant

2 T Safflower oil
1 Lg Onion, finely chopped
1 Lg stalk Celery,chopped fine
2 Cloves garlic, minced
1 Sm green bell Pepper, diced
2 Med Eggplants (1 lb each)
1 T Chopped fresh basil
1/4 c Chopped fresh Parsley
1/2 t Dried Thyme
1 ds Cayenne pepper
1/2 c Dry whole-grain bread Crumbs
1 heaping cup chopped ripe, juicy tomatoes

Preheat oven to 375 deg F.

Directions to make Fresh Herb Stuffed Eggplant

Step 1:Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden.
Step 2:In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/inch all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.(approx 15-20 min.)
Step 3:Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed.

Image Source: Chennette

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Open Faced Pita Sandwich

September 17, 2009 by  
Filed under Baked, Breakfast, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Snack

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veg_pita Open Faced Pita Sandwich – This spectacular, warm, vegetable pita sandwich recipe is oven toasted, enhancing the sweet juicy taste of all those garden fresh veggies. These open faced pita’s are also ideal for brunches and buffets, as they completely vegetarian. A quick, easy, and healthy recipe, that is great for lunch.

Prep Time: 10 mins
Cook Time: 0-5 mins
Servings: 2
Main Ingredient: Vegetables
Difficulty Level: 1

Ingredients to make Open Faced Pita Sandwich

1/4 c Carrots, julienned
1/4 c zucchini, julienned
1/4 c mushrooms, sliced
1/4 c Onion, julienned
1/4 c Bell pepper, julienned
Salt Pepper OR Mrs. Dash
4 ts Mustard, prepared
2 Pita pockets
4 Tomato slices

Directions to make Open Faced Pita Sandwich

Step 1:Saute vegetables in water or steam until tender. Drain and season to taste. Spread thin layer of mustard on top of whole, unsplit pita. Top with vegetables and tomato slices
Step 2:Toaste lightly in preheated, 375 degree oven @5 minutes.

Image Source: miikkahoo

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Salmon Wrapped Asparagus in Sauce

September 15, 2009 by  
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish, Supper

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veg2 Salmon Wrapped asparagus in sauce – This elite, extragant looking, salmon and asparagus recipe is just phenomenal! Fresh salmon fillets are wrapped around the distinctive, dark green asparagus, then covered in a creamy, homemade sauce, recipe included, for an out of this world flavor. A great fish and vegetable recipe when entertaining as it presents very well.

Prep Time: 15 mins
Cook Time: 10 mins
Servings: 6
Main Ingredient: asparagus, Salmon

Ingredients to make Salmon Wrapped asparagus in Sauce

2 pounds fresh asparagus, trimmed
1 1/2 pounds salmon fillets
1 1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter or stick margarine
1 teaspoon olive or canola oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Directions to make Salmon Wrapped asparagus in Sauce

Step 1:In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Reduce heat; cover and simmer for 2 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles.
Step 2:In a large skillet, bring 1-1/2 cups water, wine or broth, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork.
Step 3:Meanwhile, for sauce, in a skillet, saute mushrooms and green onions in butter and oil until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve over bundles.

Image Source: mastermaq

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Stuffed Zucchini Bake

September 9, 2009 by  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Veg

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veg1Stuffed zucchini Bake – This country style, baked, stuffed zucchini recipe is absolutely mouth watering! Fresh zucchini, onion, and tomato, are combined with aromatic garlic and herbs, then oven baked ubtil staming hot. A simple vegetable side dish that is so scrumptious, it just may outshine your main course. another quick, easy recipe, that tastes extraordinary.

Prep Time: 10-15 mins
Cook Time: 10 mins
Main Ingredient: Zucchini, couscous
Difficulty Level: 1

Ingredients to make Stuffed Zucchini Bake

4 medium (12-inch) zucchini
1 yellow onion, finely chopped
1 clove
garlic, crushed
1 Tablespoon olive oil
1 cup cooked couscous
1 cup crushed tomatoes
Pinch dried basil leaves 1
1 Tablespoon fresh-minced parsley
Salt or salt substitute and freshly-cracked pepper to taste

Directions to make Stuffed Zucchini Bake

Step 1:Preheat oven to 400 degrees. Simmer whole zucchini in salted water until soft for about IO minutes. Remove squash from water, slice lengthwise, and scrape pulp into mixing bowl.
Step 2:In a skillet, saute onions and garlic in oil until clear. Combine all ingredients, refill squash shells with mixture, and set on cookie sheet. Bake at 400 degrees for 10 minutes or until piping hot.

Image Source: rusvaplauke’s

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Cauliflower Broccoli Cheese Bake

September 2, 2009 by  
Filed under Baked, Buffet, Casserole, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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brc_caul cauliflower broccoli Cheese Bake – This exceptional vegetable side dish recipe is irresistable! The very popular combinatio of broccoli and cauliflower, first sauteed, with a few other nutritious veggies, then oven baked with cheese sauce. A quick, easy, baked side dish recipe that we know you will love.

Prep Time: 10 mins
Cook Time: 30 mins
Main Ingredient: Broccoli, Cauliflower
Difficulty Level: 2

Ingredients to make Cauliflower Broccoli Cheese Bake

1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md carrot, sliced thinly
2 tb Oil
3 ea garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 ts Paprika

Directions to make Cauliflower Broccoli Cheese Bake

Step 1:Heat oil in large skillet, add the vegetables & saute for 7 minutes. Add tamari, salt & garlic powder. Cook for another 3 minutes.
Step 2:Preheat oven to 400F. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy. Sprinkle with nutritional yeast & paprika. Bake for 30 minutes.

Image Source: irrational_cat

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So Easy Stuffed Eggplant

August 21, 2009 by  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, Fry, New Vegetable Recipes, Side Dish

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stfd_egg So easy Stuffed eggplant - This hearty, homestyle, stuffed eggplant recipe, tastes divine. The saturated in flavor pulp of the eggplant is sauteed with fragrant onion and garlic, fresh mushrooms and rustic bulgur. An easy, oven baked, vegetarian recipe that I have always received many compliments on.

Prep Time: 25 mins
Main Ingredient: Garden Vegetables

Cook Time: 40 mins
Difficulty Level: 1

Ingredients to make So Easy Stuffed Eggplant

2 lg Eggplants
1/4 c Olive oil
1 lg Onion, diced
2 Garlic cloves, chopped
1 c Mushrooms, sliced
1 c Bulgur wheat
3/4 c Vegetable stock
1 ts Oregano
Salt & pepper

Directions to make So Easy Stuffed Eggplant

Step 1:Cut eggplants in half & scoop out pulp. Leave 1/2 skin. Place shells in shallow baking dish. Dice pulp.
Step 2:Saute onions in oil till tender, donft brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed.
Step 3:Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes

Image Source: Mitsooko

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