24 large mushroom caps, cleaned
1/3 c butter/margarine, melted
6 oz snow crab meat
1 tblsp prepared horseradish
1/4 c dry bread crumbs
1/4 c grated parmesian cheese
2 tblsp minced green onion
1 tblsp minced parsley
3 tblsp mayonaise
Oven: Preheat oven to 375°F. Adjust rack to upper 1/3 of oven Brush
mushrooms with melted butter, place rounded side down on an ungreased
baking sheet. Drain crab meat, discard liquid, set crab meat aside. In a
medium bowl, stir together mayonaise and horseradish. Add bread crumbs,
cheese, green onion and parsley, stirring until well mixed. Add crab meat
and toss with a fork. Mound 1 level tablespoon of the mixture into each
mushroom. Bake 5 minutes or until warm, then broil 4" from the heat source
for about 1 minute or until golden brown. Serve immediately. Microwave: On
a paper plate, lined with a paper towel, arrange mushrooms in a circle.
Cover with waxed paper. Cook at 100% power (700w) for 2-3 minutes or until
hot. Rotate plate once. Try 12 at a time.
Avocado Veggie Tortilla
"Mash a ripe avocado and spread it on a whole-wheat flour
tortilla. Add freshly shredded vegetables (carrot, zucchini,
yellow squash, red onion, or other favorites) and chopped
tomatoes. Drizzle a small amount of your favorite dressing
over veggies, season as desired, roll and serve."
Recipe from Gail Mcgraw.
Zesty Vegetable Enchiladas
1 1/3 c Water
1/2 c (3 ounces) dry lentils
1 tblsp Vegetable oil
1 c (2 small) thinly sliced carrots
1 tsp Chili powder (optional)
2 c (2 large) quartered, thinly sliced zucchini
1 c (1 medium) chopped tomato
1 1/2 c (6 ounces) SargentoŽ Light 4 Cheese Mexican Blend, divided *
8 (8-inch) soft taco-size flour tortillas, warmed
1/2 c OrtegaŽ Thick & Chunky Salsa *
* As always, use what brand that you prefer.
Preheat oven to 350° F.
Combine water and lentils in medium saucepan; bring to a boil.
Reduce heat to low; cook, covered, for 20 to 25 minutes or until tender.
Drain; rinse in cold water.
Heat vegetable oil in large skillet over medium-high heat.
Add carrots and chili powder; cook, stirring constantly, for 3 minutes.
Add zucchini; cook for 2 to 3 minutes or until crisp-tender.
Remove from heat; stir in lentils, tomato and 3/4 cup of cheese.
Spoon 1/2 cup vegetable mixture down center of each tortilla; roll up.
Place seam-side down in greased 12 x 8-inch baking dish.
Bake, covered, for 8 minutes.
Remove cover; bake for additional 8 to 12 minutes or until heated through.
Spoon salsa over enchiladas; sprinkle with remaining cheese.
Bake for additional 3 to 4 minutes or until cheese is melted.
Recipe provided by OrtegaŽ and Ortega.com
Baked Ratatouille With Cheese Custard
For Ratatouille
5 tablsp olive oil
1 1/2 lb eggplant; (about 1 large), peeled
2 medium onions; chopped fine
4 large garlic cloves; minced
1/4 tsp dried hot red pepper flakes
1 red bell pepper; cut into 1/2-inch pieces
1 yellow bell pepper; cut into 1/2-inch pieces
1 green bell pepper; cut into 1/2-inch pieces
1 lb vine-ripened tomatoes; seeded and chopped fine,
1 c cooked chick-peas; rinsed and drained if can
2/3 c packed fresh basil leaves; washed well, spun dry, an
2/3 c packed fresh parsley leaves; washed well, spun dry, an
1/4 tsp ground allspice
1 freshly ground black pepper to taste
Cheese Custard
1/2 stick; (1/4 cup) unsalted butter
1/3 c all-purpose flour
2 c milk
1/2 c freshly parmesan; (about 2 ounces)
3 large egg yolks
Make ratatouille: In a 12-inch non-stick skillet heat 2
tablespoons oil over moderate heat until hot but not
smoking and cook half of eggplant, stirring
frequently, until golden brown and tender, about 6
minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other
shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in
same manner and add to dish.
In skillet cook onions, garlic, and red pepper flakes in
remaining tablespoon oil over moderately low heat, stirring, until onions
are softened. Add bell peppers and cook over moderate heat,
stirring occasionally, until tender, about 8 minutes. Stir in remaining
ratatouille ingredients and simmer, stirring occasionally, 5 minutes.
Season mixture with salt and additional pepper and spoon
evenly over eggplant.
Preheat oven to 375°F.
Make cheese custard: In a 1 1/2-quart heavy saucepan melt butter
over moderately low heat and whisk in
flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream
and salt and pepper to taste. Bring sauce to
boil, whisking constantly, and simmer, whisking, 2 minutes. Stir
in Parmesan and remove pan
from heat. In a heatproof bowl whisk yolks together and whisk in about
one fourth of sauce. Whisk yolk mixture into remaining sauce.
Spoon custard over ratatouille. Ratatouille may be prepared up to
this point 4 hours ahead and chilled,
covered.
Bake ratatouille in middle of oven 45 minutes, or until custard is
lightly browned. Cool ratatouille 10 minutes before
serving.
Serves 4 to 6 as a main course or 8 as a side dish.
Simple Sauted Cabbage
1 small head of cabbage,cored, rinsed,shreded,about 1 lb.
1/4 tsp red pepper flakes,or cayenne pepper
salt to taste salt
freshly ground pepper to taste
2 tblsp vegetable oil, or olive oil
1/2 tsp dried thyme leaves; crumbled
2 medium cloves garlic,minced
Boil enough water in deep saute pan to cover cabbage. Add
dash of salt and cabbage and boil five minutes, or until just tender.Drain in
colander.Rinse under running cold water and drain thoroughly.Gently
squeeze cabbage by handfuls to remove excess water.
Heat oil in same pan. Add garlic and red pepper flakes and saute about 15 seconds.
Quickly stir in cabbage and sprinkle with salt, pepper and thyme to taste.
Saute over medium
heat, stirring, three minutes, or until hot. Taste for seasoning. Makes two
to three servings.
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