Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
seasoned Recipes
(Chronologically Listed)
Stir-Fried Vegetables With Seasoned Croutons
Slice beans and mushrooms; cut red pepper into strips.
In small bowl, mix together 1/2 cup stock, cornstarch, soy sauce, salt and pepper to taste.
In large skillet or wok, heat oil over high heat.
Add beans and ginger; stir-fry for about 3 minutes.
Add mushrooms and red pepper.
Cook for 2 minutes longer, stirring.
Add 1 cup stock; cover and cook over medium heat for 3 minutes.
Pour cornstarch mixture over vegetables and stir until mixture comes to boil and thickens.
Top with seasoned croutons.
Serve immediately.
Seasoned croutons: cut bread into 1/2 inch cubes.
In large skillet, melt butter over medium heat.
Add garlic clove and toss in butter for 1 minute.
Add bread cubes and cook, stirring occasionally, until bread is coated with butter and evenly toasted.
Sprinkle herbs, salt, and pepper to taste over cubes, tossing to distribute evenly.
Remove garlic clove.
Set cubes aside to cool.
Simple Seasoned Black Beans
Heat oil in a large saucepan.
Add onion and saute over moderate heat until translucent.
Add garlic and saute until onion is golden.
Add beans and bean liquid and bring to a simmer.
Mash about a quarter of the beans with the back of a wooden spoon to thicken the liquid.
Add lemon juice, cumin, s&p; simmer over very low heat for 15 minutes.
Meanwhile, prepare grain.
For brown rice, follow package instruction.
For couscous, boil 4 cups water and combine with couscous in a heat-proof container; cover thghtly and let sit for 15 minutes, then fluff with a fork.
Serve bean mixture over grain.
Garnish with tortilla chips if desired.
Per serving: cal 326 / prog 12g / fat 4g / carb 59g / chol 0g / sodium 182 mg / fiber 7g.
Serving ideas: serve with greens with avacado and pear.
Sesame Seasoned Greens With Rice Vermicelli
Prep time: 15 minutes; cook: 10 minutes.
Chard prep.
Rinse well.
Remove stems and spines.
Cut leaves lengthwise into strips about 1/4-inch wide makes about 2 cubs.
Bring water to a boil and add vermicelli.
Remove from heat; let stand for 5 minutes and drain.
In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2 teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts.
Set aside.
To prepare chard, warm remaining oil in a large skillet over medium heat; add greens and turn constantly until they begin to wilt.
Add remaining fish sauce and vinegar; continue turning until greens are soft and dark green.
Remove from heat.
Place equal portions of vermicelli in 2 bowls, top with carrot, green onion and greens.
Drizzle ssuce over dish and sprinkle with remaining peanuts.
Seasoned Wax Beans
Bring water to a boil in a steam-jacketed kettle or stock pot.
Add vegetables and stir well.
Add 1 tbsp salt.
Return to a boil and cover.
Reduce heat and cook gently for indicated time below or until vegetable is just tender.
: vegetable cooking time minutes approx asparagus 5 to 8 beans beans broccoli 6 to 8 brussels sprouts 7 to 9 carrots cauliflower 4 to 8 corn-on-the-cob 100 ears 5 to 10 greens okra 4 to 6 peas 7 to 8 peas and carrots 6 to 8 spinach 4 to 6 squash succotash 6 to 12 vegetables:.
Drain and reserve 2 cups of cooking liquid for use in step 7.
Place vegetables in serving pan.
Combine melted butter or margarine with cooking liquid.
Pour an equal amount over vegetables in each pan.
Note:
Vegetables should be cooked in prescribed amounts of water to ensure the maximum amount of nutrients are retained.
Cooking time refers to the time after water has returned to a second boil.
Use progressive cooking for vegetables.
Calculate cooking time and schedule preparation for quantity needed at 30 minute intervals.
Cook no more than 50 portions at a time.
Tap lighlty to break up solid blocks.
Partially thaw spinach and other leafy green vegetables.
To prevent breaking up and cauliflower in a wire basket for immersion in boiling water.
Serve 4 to 5 asparagus spears 3 to 4 cauliflower flowerets.
To cook in steamer recipe no.
Qg6000.
Follow step 7.
Lima beans require 2 cups additional cooking liquid when held on steam table.
Recipe No.
A00400.
In step 7.
In step 7 cauliflower.
Recipe number: qg3020.
Serving size: 1/2 cup.
From the
Seasoned Vegetarian Broth
*note: canned szechwan preserved vegetable should be rinsed and thinly sliced.
Cover mushrooms with hot water and let stand 30 minutes.
Drain; cut off stems; reserve.
Rinse stems and caps.
Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan.
Reduce heat, cover and simmer 2 hours.
Cool completely.
Refrigerate overnight.
Strain before using.
Seasoned Turkey Patties
Mix all ingredients.
Shape into four or five 1/2 inch thick patties.
Prepare your grill, stove, oven or microwave.
Cook 4 minutes each side.
For microwave cook 2 minutes each side.
Occasionally brush with broth, butter or barbecue sauce.
Seasoned Turkey
Wash turkey and pat dry.
Combine oil, satt, pepper, paprika and garlic powder.
Make a paste by adding water to a spreading consistency.
Spread over inside and outside of turkey.
Place turkey on a rack in a shallow pan.
Large turkey is used.
Kem embrey aburrow.
Mrs.
Harry j.
From
Seasoned Tempeh In A Cold Vegetarian Gelatin
Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh.
Spread on large plate and microwave for 5-10 minutes or bake or broil until firmer and browner.
Chop fine the peppers and pickle and mix with browned tempeh.
Bring 3 cups of vegetarian gelatin with or without bouillon to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height.
Let cool, then refrigerate for at least 1 hour.
Serve cold with sour dough rye bread and mustard and lowenbrau optional.
This recipe was created and uploaded by an ex-meat eating bavarian turned vegan tempeh maker; comments and/or improvements welcome.
Gunter pfaff, 73740,2515.
Was easily overlooked: the tempeh cookbook; the book publishing company; p.
Box 99, summertown tn 33483.
Seasoned Tempeh Filling In A Steamed Wonton S
Directions: combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree.
Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix.
Take 1 rounded tsp of this filling and place in center of wonton skin; moisten the outer rim and fold in half pressing the edges to seal.
Steam for 8 minutes Serve with sweet and sour sauce.
Comments and/or improvements are welcome.
Gunter pfaff, 73740,2515.
Notes: nobody should try to make this alone, its a great group project for four.
We use a tempeh made with soybeans and barley.
Seasoned Parsnips Fresh
Bring water to a boil in steam-jacketed kettle or stock pot.
Add 1 tsp salt.
Add vegetables e.
And bring water back to a boil.
Cover and cook for indicated time below or until vegetable is tender.
: vegetable cooking time minutes approx asparagus 10 to 20 broccoli 10 to 15 cabbage 10 carrots, 1/4 in slices 25 to 30 carrots, 2 in strips 20 cauliflower 12 corn-on-the-cob 100 ears 5 to 10 greens, collard 20 to 30 greens, kale 10 to 20 onions 15 to 20 parsnips 20 potatoes, sweet 25 to 30 potatoes, white 20 to 25 rutabagas 20 to 30 spinach 3 to 10 squash, summer 20 squash, fall and winter 15 to 20 turnips 20 to 30:.
Drain vegetables and reserve 2 cups of cooking liquid for use in step 5; place vegetables in serving pans.
Garnish as desired.
Optional: melt 1 pounds 2 cups butter or margarine, combine with reserved cooking liquid; pour an equal amount over vegetables in each pan.
Note:
See recipe a00700 for conversion factor of as purchased a.
To edible portions e.
Cut vegetables into bit size pieces.
Cooking time will vary according to the thickness size of pieces.
Vegetables should be cooked in prescribed amounts of water to ensure maximum amount of nutrients are retained.
Schedule completion of cooking for fresh vegetables as near serving time as possible, never more than 20 minutes before serving.
Cook asparagus, broccoli, cauliflower, collard, kale, spinach, and squash in quantities no larger than 50 portion batches.
To cook in steamer, place vegetables in pans.
See guidelines for steam cooking vegetables recipe no.
Qg6000.
Follow step 5.
Onions, rutabagas, potatoes, squash, and turnips.
See recipe no.
A00400.
Recipe number: qg2005.
Serving size: 1/2 cup.
From the
Seasoned Sum Squash (Froz
Bring water to a boil in a steam-jacketed kettle or stock pot.
Add vegetables and stir well.
Add 1 tbsp salt.
Return to a boil and cover.
Reduce heat and cook gently for indicated time below or until vegetable is just tender.
: vegetable cooking time minutes approx asparagus 5 to 8 beans beans broccoli 6 to 8 brussels sprouts 7 to 9 carrots cauliflower 4 to 8 corn-on-the-cob 100 ears 5 to 10 greens okra 4 to 6 peas 7 to 8 peas and carrots 6 to 8 spinach 4 to 6 squash succotash 6 to 12 vegetables:.
Drain and reserve 2 cups of cooking liquid for use in step 7.
Place vegetables in serving pan.
Combine melted butter or margarine with cooking liquid.
Pour an equal amount over vegetables in each pan.
Note:
Vegetables should be cooked in prescribed amounts of water to ensure the maximum amount of nutrients are retained.
Cooking time refers to the time after water has returned to a second boil.
Use progressive cooking for vegetables.
Calculate cooking time and schedule preparation for quantity needed at 30 minute intervals.
Cook no more than 50 portions at a time.
Tap lighlty to break up solid blocks.
Partially thaw spinach and other leafy green vegetables.
To prevent breaking up and cauliflower in a wire basket for immersion in boiling water.
Serve 4 to 5 asparagus spears 3 to 4 cauliflower flowerets.
To cook in steamer recipe no.
Qg6000.
Follow step 7.
Lima beans require 2 cups additional cooking liquid when held on steam table.
Recipe No.
A00400.
In step 7.
In step 7 cauliflower.
Recipe number: qg3021.
Serving size: 1/2 cup.
From the
Seasoned Oven Fries
Thickly slice the potatoes lengthwise.
Place the potatoes in a flat baking dish.
Pour the dressing over the potatoes and marinate for 1 hour, turning occasionally to make sure that all are coated with dressing.
Preheat the oven to 450.
Place the potatoes on a nonstick baking sheet.
Bake for 45 mintues, or until lightly browned, basting occasionally with dressing.
Food exchanges per serving: 1 starch/bread exchanges.
Seasoned Succotash (Froze
Add succotash to salted water; cover.
Bring to a boil; cook 12 minutes or until beans are tender.
Drain.
Add butter or margarine, pepper and parsley.
Mix lightly.
Guidelines for steam cooking vegetables, recipe no.
Q-g-6.
Recipe number: q06501.
Serving size: 1/2 cup 4.
From the
Seasoned Corn (Frozen)
Bring water to a boil in a steam-jacketed kettle or stock pot.
Add vegetables and stir well.
Add 1 tbsp salt.
Return to a boil and cover.
Reduce heat and cook gently for indicated time below or until vegetable is just tender.
: vegetable cooking time minutes approx asparagus 5 to 8 beans, green, wax, or french style 5 to 8 beans, lima 6 to 12 broccoli 6 to 8 brussels sprouts 7 to 9 carrots, slices 10 to 13 cauliflower 4 to 8 corn-on-the-cob 100 ears 5 to 10 greens, collard, mustard, or turnip 15 to 30 okra 4 to 6 peas 7 to 8 peas and carrots 6 to 8 spinach 4 to 6 squash, summer 7 to 9 succotash 6 to 12 vegetables, mixed 7 to 8:.
Drain and reserve 2 cups of cooking liquid for use in step 7.
Place vegetables in serving pan.
Combine melted butter or margarine with cooking liquid.
Pour an equal amount over vegetables in each pan.
Note:
Vegetables should be cooked in prescribed amounts of water to ensure the maximum amount of nutrients are retained.
Cooking time refers to the time after water has returned to a second boil.
Use progressive cooking for vegetables.
Calculate cooking time and schedule preparation for quantity needed at 30 minute intervals.
Cook no more than 50 portions at a time.
Tap lighlty to break up solid blocks.
Partially thaw spinach and other leafy green vegetables.
To prevent breaking up, place asparagus, broccoli, brussels sprouts, and cauliflower in a wire basket for immersion in boiling water.
Serve 4 to 5 asparagus spears, 1 to 2 broccoli spears, 5 brussels sprouts, or 3 to 4 cauliflower flowerets.
To cook in steamer, see guidelines for steam cooking vegetables recipe no.
Qg6000.
Follow step 7.
Lima beans require 2 cups additional cooking liquid when held on steam table.
Recipe no.
A00400.
Cauliflower, squash, and succotash.
Recipe number: qg3009.
Serving size: 1/2 cup.
From the
Seasoned Oranges And Yogurt
Set yogurt in a cheesecloth lined sieve and drain over a bowl in the refrigerator; while you are cooking and making dinner.
This will thicken the yogurt into a cheese like curd.
Remove all skin and pith and cut orange supremes out of their skin segments.
Season and sweeten with honey and spices to taste.
At least minute fold thickened yogurt into oranges; save some supremes for garnish and dust with chopped pistachios.
Seasoned Succotash
Add lima beans and corn to salted water; cover.
Bring to a boil; cook 12 minutes or until beans are tender.
Drain.
Add butter or margarine, pepper, and parsley.
Mix lightly.
Note: 1.
In step 1, 13 pounds 2 ounces 2-no.
10 cn canned lima beans and 13 pounds in own liquid.
Drain.
Follow step 3.
Guidelines for steam cooking vegetables, recipe no.
Q-g-6.
Recipe number: q06500.
Serving size: 1/2 cup 4.
From the
Seasoned Onions
Pour off half the liquid except for beans in tomato sauce, cream style corn, blackeyed peas, sauerkraut, red cabbage, and tomatoes.
Place in steam-jacketed kettle or stock pot.
Heat to simmer.
Simmer about 10 minutes, stirring gently.
Do not boil.
Place in serving pans.
Garnish as desired.
Note:
Prepare vegetables in small batches to prevent mushy, broken, or discolored vegetables because of overcooking.
In step 2, vegetables green beans, lima beans, and blackeyed peas drain.
Add to vegetables.
Simmer blackeyed peas 45 minutes.
Asparagus, green or lima beans, carrots, whole kernel corn, okra, onions, sweet or white potatoes, or spinach.
Recipe no.
Qg6000 for directions.
For other can sizes, see recipe no.
A00500.
To heat vacuum packed whole kernel corn, add 2 cups water.
Recipe number: qg1008.
Serving size: 1/2 cup.
From the
Seasoned Cauliflower Froz
Bring water to a boil in a steam-jacketed kettle or stock pot.
Add vegetables and stir well.
Add 1 tbsp salt.
Return to a boil and cover.
Reduce heat and cook gently for indicated time below or until vegetable is just tender.
: vegetable cooking time minutes approx asparagus 5 to 8 beans, green, wax, or french style 5 to 8 beans, lima 6 to 12 broccoli 6 to 8 brussels sprouts 7 to 9 carrots, slices 10 to 13 cauliflower 4 to 8 corn-on-the-cob 100 ears 5 to 10 greens, collard, mustard, or turnip 15 to 30 okra 4 to 6 peas 7 to 8 peas and carrots 6 to 8 spinach 4 to 6 squash, summer 7 to 9 succotash 6 to 12 vegetables, mixed 7 to 8:.
Drain and reserve 2 cups of cooking liquid for use in step 7.
Place vegetables in serving pan.
Combine melted butter or margarine with cooking liquid.
Pour an equal amount over vegetables in each pan.
Note:
Vegetables should be cooked in prescribed amounts of water to ensure the maximum amount of nutrients are retained.
Cooking time refers to the time after water has returned to a second boil.
Use progressive cooking for vegetables.
Calculate cooking time and schedule preparation for quantity needed at 30 minute intervals.
Cook no more than 50 portions at a time.
Tap lighlty to break up solid blocks.
Partially thaw spinach and other leafy green vegetables.
To prevent breaking up, place asparagus, broccoli, brussels sprouts, and cauliflower in a wire basket for immersion in boiling water.
Serve 4 to 5 asparagus spears, 1 to 2 broccoli spears, 5 brussels sprouts, or 3 to 4 cauliflower flowerets.
To cook in steamer, see guidelines for steam cooking vegetables recipe no.
Qg6000.
Follow step 7.
Lima beans require 2 cups additional cooking liquid when held on steam table.
Recipe no.
A00400.
Cauliflower, squash, and succotash.
Recipe number: qg3006.
Serving size: 1/2 cup.
From the
Seasoned Carrots Fresh
Place vegetables in steam-jacketed kettle or stock pot.
Bring water to a boil in steam-jacketed kettle or stock pot.
Add hot water to just cover or as indicated.
Add 1 tsp salt.
Add i tsp salt.
Add vegetables e.
And bring water back to a boil.
Cover and.
Bring to a boil; cover.
Cook for indicated time below or until vegetable is tender.
Reduce heat; cook gently for the indicated time or until vegetable is just tender.
Vegetable cooking time minutes approx.
Drain; reserving 2 cups of cooking liquid for use in step 7.
Place asparagus 10 to 20 vegetables in serving pan.
Broccoli 10 to 15.
Combine melted butter or margarine and cooking liquid.
Pour an equal cabbage 10 amount over cooked vegetables.
Garnish as desired.
Carrots, 1/4 in slices 25 to 30 note 1: vegetables should be cooked in prescribed amounts of water to ensure carrots, 2 in strips 20 the maximum amounts of nutrients are retained.
Cauliflower 12 note 2: cooking time refers to time after water has returned to second boil.
Corn-on-the-cob 100 ears 5 to 10 note 3: use progressive cooking for vegetables.
Calculate cooking time; greens, collard 20 to 30 schedule preparation for quantity needed at 30 minute intervals; greens, kale 10 to 20 usually no more than a 50 portion batch should be cooked at a time.
Onions 15 to 20 note 4: tap vegetable packages lightly to break up solid blocks.
Parsnips 20 note 5: to cook in steamer, place vegetables in pans.
See guidelines for potatoes, sweet 25 to 30 steam cooking vegetables recipe no.
Q-g-6.
Proceed with step 7.
Potatoes, white 20 to 25 rutabagas 20 to 30 spinach 3 to 10 squash, summer 20 squash, fall and winter 15 to 20 turnips 20 to 30.
Drain vegetables and reserve 2 cups of cooking liquid for use in step 5; place vegetables in serving pans.
Garnish as desired.
Optional: melt 1 pounds 2 cups butter or margarine, combine with reserved cooking liquid; pour an equal amount over vegetables in each pan.
Note:
See recipe a00700 for conversion factor of as purchased a.
To edible portions e.
Cut vegetables into bit size pieces.
Cooking time will vary according to the thickness size of pieces.
Vegetables should be cooked in prescribed amounts of water to ensure maximum amount of nutrients are retained.
Schedule completion of cooking for fresh vegetables as near serving time as possible, never more than 20 minutes before serving.
Cook asparagus, broccoli, cauliflower, collard, kale, spinach, and squash in quantities no larger than 50 portion batches.
To cook in steamer, place vegetables in pans.
See guidelines for steam cooking vegetables recipe no.
Qg6000.
Follow step 5.
Onions, rutabagas, potatoes, squash, and turnips.
See recipe no.
A00400.
Recipe number: qg2002 serving size: 1/2 cup from the
Seasoned Mixed Vegetables
Pour off half the liquid except for beans in tomato sauce, cream style corn, blackeyed peas, sauerkraut, red cabbage, and tomatoes.
Place in steam-jacketed kettle or stock pot.
Heat to simmer.
Simmer about 10 minutes, stirring gently.
Do not boil.
Place in serving pans.
Garnish as desired.
Note:
Prepare vegetables in small batches to prevent mushy, broken, or discolored vegetables because of overcooking.
In step 2, vegetables green beans, lima beans, and blackeyed peas drain.
Add to vegetables.
Simmer blackeyed peas 45 minutes.
Asparagus, green or lima beans, carrots, whole kernel corn, okra, onions, sweet or white potatoes, or spinach.
Recipe no.
Qg6000 for directions.
For other can sizes, see recipe no.
A00500.
To heat vacuum packed whole kernel corn, add 2 cups water.
Recipe number: qg1007.
Serving size: 1/2 cup.
From the