Best: Recipes, recipes and recipes

Tag: Vegetables

  • Shrimp and Vegetable Pasta – Vegetables

    2 lb Lg shrimp,peeled & deveined 2 Yellow peppers, 1/4″ dice 2 Red peppers, 1/4″ dice 6 Plum tomatoes, 1/2″ dice 1/2 c Chopped fresh dill 2 ts Dried tarragon 2 tb Chopped shallots 1/2 ts Dried red pepper flakes 1 ts Coarsely ground black pepper 1 ts Salt 1/2 c Fresh lemon juice 1 […]

  • Shrimp and Vegetables with Linguine – Vegetables

    1/2 lb Linguine 1 tb Olive oil 1/2 c Chopped onion 1 Stalk celery,chopped 1/2 c Chopped sweet red pepper 1 1/2 c Broccoli florets 1 1/2 c Chicken broth,divided 1 tb Cornstarch 20 md Shrimp,peeled and deveined 1 Clove garlic,minced 2 Green onions,sliced 2 tb Dry white wine 1 ts Lemon juice Freshly ground […]

  • Shrimp Porcupines – Vegetables

    Purple sauce: 1/3 Cup mayonnaise 2 Tablespoons freshly squeezed lemon juice 1 Tablespoon red wine vinegar 1 Teaspoon sugar 1 1/2 Teaspoons soy sauce 2 Thin coins fresh gingerroot — peeled 2 Tablespoons olive oil 3 Cups shredded red cabbage — (about 3/4 pound or 1/2 small) Salt and freshly ground black pepper to taste […]

  • Seasoned Spinach (Korean) – Vegetables

    10 Oz fresh small flat-leaf -spinach 2 tb Soy sauce 1 ts Sugar 1 1/2 ts Crushed sesame seeds 1 tb Sesame oil 1 tb Minced scallion 1 ts Vinegar (optional) Salt Red pepper threads -(optional) Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from “Traditional Korean […]

  • Seven-Day Sweet Pickles – Vegetables

    7 lb Medium-sized cucumbers -(about 3″ long) Boiling water 1 qt Apple cider vinegar 8 c Granulated sugar 2 tb Salt 2 tb Mixed pickling spices Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover […]

  • Shahi Gobi – Vegetables

    250 g Cabbage 2 md Onions 6 Garlic cloves 2 tb Ghee or oil 1/2 ts Garam masala 1/2 ts Turmeric powder 1 ts Ground cumin seeds 1 tb Coriander powder 2 tb Yogurt 1 md Tomato; diced 1 1/2 tb Gram flour 1 Handful of sliced coriander — (leaves) Salt; to taste Chili powder; […]

  • Shredded Carrots a L’Orange – Vegetables

    1 lb Fresh carrots – unpared, shredded 3 tb Orange juice concentrate – frozen, undiluted 1/4 c Water 1/4 c Raisins Pinch ground cinnamon Salt and pepper to taste In a large non-stick saucepan or skillet with a lid, combine shredded carrots with remaining ingredients. Simmer, covered, 3 minutes. Uncover and simmer an additional 2 […]

  • Shrimp & Asparagus Salad – Vegetables

    1 lb GREEN OR PURPLE ASPARAGUS 1 lb Cooked, pealed & cleaned 1/2 c Chopped red bell pepper 1/4 c Finely chopped parsley 1/2 ts Celery seed 1 tb Prepared horseradish Endive or Green leaf lettuce 4 Lemon wedges TRIMMED & CUT IN 1/2 “Pieces Shrimp……………… 1 c Mayonnaise (not salad dressg 1/2 ts Freshly […]

  • Shrimp and Asparagus Salad – Vegetables

    1 lb GREEN OR PURPLE ASPARAGUS TRIMMED & CUT IN 1/2 “Pieces 1 lb Cooked, pealed & cleaned Shrimp……………… 1/2 c Chopped red bell pepper 1 c Mayonnaise (not salad dressg 1/4 c Finely chopped parsley 1/2 t Freshly ground white pepper 1/2 t Celery seed 1/2 t Salt 1 T Prepared horseradish 1/4 c […]

  • Savory Cabbage Strudel – Vegetables

    PREPARE THE FILLING 1 tb Butter 4 c Cabbage, finely shredded 2 c Bok Choy greens, shredded 1 tb Currants (Optional) 1 Onion; thin sliced 2 Scallions; chopped 2 tb Dill, fresh, chopped * 2 tb Cilantro, fresh OR Parsley 1/2 ts Salt PREPARE THE MUSHROOMS 1 tb Butter 1/2 lb Mushrooms, fresh, sliced 1 […]