Food Recipe Collections




VegetablesSeptember 12, 2008 5:29 pm

Peach BlackberryIngredients:

  • 12 medium peaches, peeled and sliced
  • 1/3 cup all-purpose flour
  • 1/4 cup honey
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 3 cups fresh blackberries
  • TOPPING:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1-1/4 cups buttermilk
  • 1 tablespoon coarse sugar
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Food Recipes, Vegetables 5:24 pm

Sweet-and-Sour Squash Salad Recipe Ingredients:

  • 2 medium yellow summer squash, thinly sliced
  • 2 medium zucchini, thinly sliced
  • 1 cup chopped celery
  • 1 cup chopped red onion
  • 1/2 cup each chopped green and sweet red pepper
Dressing:
  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons ranch salad dressing mix
  • 1/4 to 1/2 teaspoon pepper
  • 1/8 teaspoon salt

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Food Recipes, VegetablesAugust 27, 2008 4:39 pm

Zesty Pumpkin Soup - Food Recipe

Zesty Pumpkin Soup. 

Ingredients

1/4 cup butter or margarine
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can solid-pack pumpkin (1 3/4 cups)
1 cup half-and-half

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Food Recipes, Vegetables, Health RecipesAugust 16, 2008 7:15 pm

Vegetables

Watercress and arugula sprout quickly and grow well indoors. Their peppery taste and the mild flavor of fresh young radishes are complemented by the sweetness of orange in this salad?s dressing.

Ingredients

1 bunch arugula, washed and dried, long or thick stems removed
2 cups loosely packed watercress, washed and dried, long or thick stems removed
3 red radishes, trimmed, washed, and thinly sliced (or ½ red onion, thinly sliced; or 1 small bulb fennel, thinly sliced)
½ medium cucumber, washed, peeled, and cut into ½–inch cubes
½ teaspoon orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sherry vinegar
Pinch of salt
Pinch of freshly ground pepper
1/3 cup olive oil
1 garlic clove, minced
2 teaspoons chives, washed and finely chopped

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News, VegetablesAugust 14, 2008 6:23 pm

AT A RECENT vegan brunch, we sampled an unexpected delight: fresh–squeezed tangerine juice in a light–orange etched vintage glass. Frothy and sweet, it was an unusual and heavenly way to start the morning—and it got us thinking. Could homemade juices be a fun and easy way to get our daily servings of fruits and vegetables? We decided to find out.

Are you eating enough fruit?

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Healthy Diet, VegetablesJuly 7, 2008 8:14 pm

Vegetarian RecipesFoodHerbal.com Using ground turkey is an instant low-fat alternative to traditional meat loaf, but chopped spinach, carrots, and celery add flavor and nutrients. A tomato-red pepper sauce gives it an extra healthy kick.

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VegetablesJune 27, 2008 10:20 am

Deep fried vegetables with cashewsIngredients

80g/2¾ of self-rising flour
salt
1 tbsp fish sauce
pinch white pepper
dash white wine
6floz/170ml water
fresh clean oil for deep-frying
1 small carrot
¼ eggplant
¼ green pepper
¼ red pepper
¼ orange pepper
¼ sweet potato
4 florets broccoli
4 florets cauliflower
½ onion sliced
1 spring onion
1 handful of cashew nuts, crushed
1 red chilli, chopped fine
1 clove garlic, choped fine
100ml/3½ of plum sauce
1 lime, juice only
dash sesame oil

Method
1. Mix flour, salt, fish sauce, white pepper, white wine, and water to make a nice smooth batter.
2. Cut all the vegetables into thin strips.
3. Wash all vegetables and dry to avoid splattering.
4. Mix well with the batter.
5. Put the oil in a wok or frying pan and allow it to be hot.
6. Deep-fry the mixed vegetables for between 3-4 minutes or until golden brown.
7. Remove onto a platter.
8. To make sauce, mix all ingredients in third group except cashew nuts.
9. Pour sauce on top of vegetables, sprinkle with crushed cashew nuts on top, and serve.

 
Recipe by :Nancy Lam from Saturday Kitchen