Harvest-Vegetable Ragout
I plan on serving this as my main course on Thanksgiving, along with Maple-Orange Sweet Potatoes (I'll format that recipe shortly), some form of white potato (haven't decided yet), pumpkin bread, pear clafouti, & pumpkin mousse. Combine squash ... [... more]
International Vegetarian Union |
Green pea mash:
This dish was served as the main course at the 2003 Logie Awards. Season & seal the beef tenderloin in a hot pan. Let stand for 5 minutes and apply the mustard and herbs all around the meat. (This can be done in advance). Preheat the oven to ... [... more]
Australian Womens Weekly |
Portuguese Shepherd's Potatoes
We like this stove-top potato recipe because it is quick,and delivers on flavor but won't overpower your main course dish. Pimenton is the Spanish smoked paprika and can be substituted with Hungarian paprika. Heat the oil in a non-stick frying ... [... more]
International Vegetarian Union |
Stuffed Portabello Mushrooms
Place mushrooms in lightly oiled casserole dish, stem side up. Bake at 400 degrees for 20 minutes. This recipe can be easily doubled to serve four as a main course or eight as an appetizer. Serves: 2 Heat 1 tsp. olive oil in nonstick pan over ... [... more]
International Vegetarian Union |
Passover Spinach Squares (Jewish - pareve)
Serve these nibbles as an appetizer with the main course. You can replace the fresh spinach with 3 packages (10 ounces each) frozen and thawed chopped spinach. Makes: 16 Per serving: Calories: 22 Fat: 0.6 g. (22% of calories) Fiber: 1.3 g. ... [... more]
International Vegetarian Union |
Mushrooms en brioche
This is a basic recipe for a mushroom ragout that can be used in a little pot or ramekin with crusty bread as an entree, used on any meat or pasta for a main course or served with brioche as a stylish entree. Buy individual brioche from your ... [... more]
Australian Womens Weekly |
Jacqueline Heriteau
A comprehensive smorgasboard of over 500 international soup recipes for any and all occasions--from first course to main course and even dessert. Jacqueline Heriteau, renowned author of thirty cookbooks brings together her rich heritage of ... [... more]
Random House |
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