web space | free website | Business Web Hosting | Free Website Submission | shopping cart | php hosting
   LINKS

RECEIPE INDEX AREA

The Artworks

Home
E-Mail
Guestbook

      RECEIPE CONTENTS

VEGETABLES

Stuffed Onions

Cheese Stuffed Potatoes

Mushroom Risoto Rice

Stuffed Grape Leaves

Lemon Leeks with Olive Oil

Stuffed Onions

6 large yellow onions
1 cup cooked veal or chicken, chopped
1 cup minced celery
1 cup gratd fresh corn or frozen corn nibblets
2 tablespoons chopped pimento (optional)
1/2 teaspoons paprika
2 tablespoons whipping cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup Chicken Soup Stock or canned chicken broth
1 Tablespoon butter
Peel the onions and boil whole for 10 minutes in an enameled, glass, or stainless-stell pan. Core the center with a spoon, paring knife, or melon baller, and chop the centers finely. Make a stuffing of meat, vegetables, cream, and seasonings. Stuff the onions with this mixture. Place in a buttered 3-quart baking dish, moisten each onion with a bit of the stock, and dot each with butter. Bake in a preheated 350 degrees oven for 20 minutes.



Cheese Stuffed Potatoes

6 large potatoes
1/2 cup chopped onions
1/2 cup chopped mushrooms, optional
1 tbsp. butter
2 eggs, beaten
1 tsp. chopped chives
3 tbsp. cream
1 cup grated cheese
salt, pepper, and butter
Bake potatoes. Saute onions and mushrooms in 1 tbsp. butter until tender. Cut openings in tops of potatoes and carefully scoop out potato pulp, keeping skin whole. Press potato pulp through a sieve, or beat with mixer until smooth. Beat in eggs. Add onions and mushrooms, chives, cream, cheese, salt and pepper to taste. Stir until blended. Stuff potato skins with mixture; dot with butter. Set in baking dish. Return to oven (400 degrees F.) and bake 20 minutes or until brown. Serves 6



Mushroom-Herb Risotto



2 tblspoons olive oil
1 cup finely chopped onion
1 1/2 pounds fresh mushrooms, cleaned, and thinly sliced
1 1/2 cups arborio or medium-grain white rice
1/2 cup dry white wine
----about 4 1/2 cups fat-skimmed reduced-sodium chicken broth
1/2 cup shredded parmesan cheese or other dry Italian cheese
2 tblspoons chopped parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
salt and pepper
1. Pour oil into a 5-6 quart pan over medium-high heat; when bot, add onion and mushrooms and stir often until onion is limp and liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.
2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often. Reduce heat and simmer, stirring often until rice is tender to bite, 15-20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.


Stuffed Grape Leaves


1 1/4 cups long-grain white rice
1 pound ground lean lamb
23 ounces tomato sauce (a 15-oz. can and an 8 oz. can)
1/2 cup chopped fresh mint leaves
About 1 teaspoon salt
1/8 teaspoon dried thyme
1 teaspoon olive oil
1 jar (8 oz.) grape leaves, drained
thin lemon slices
1. Put rice in a fine strainer and rinse well under cold water; drain. In a bowl, mix rice, lamb, 15 ounces tomato sauce, mint, 1 teaspoon salt, and thyme.
2. Rub olive oil evenly over bottom of a 9-by13-inch baking dish.
3. Rinse grape leaves well; drain and pat dry. One at a time, lay each leaf flat, underside up and stem end tomward you. Shape about 1 tablespoon rice filling into a 2-inch long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves, seams down, in dish, layering as needed.
4. Mix 8 ounces of tomato sauce with 1 cup water. Pour evenly over grape leaves. Cover dish tightly with foil.
5. Bake in a 350 degree oven until rice is tender (cut 1 grape leaf open to test). 50 to 60 minutes.
6. Transfer stuffed grape leaves to a platter and serve hot or warm. Garnish with lemon slices. Add salt to taste.



Lemon Leeks with Olive Oil


Makes 10 to 12 servings
3 pounds leeks
4 cloves garlic, peeled and minced or pressed
1/2 cup olive oil
2 onions (1 lb. total), peeled and thinly sliced
1 teaspoon sugar
about 1/4 cup lemon juice
salt and pepper
1. Trim root ends, course tops, and outer layers from leeks: cut leeks in half lengthwise. Hold under running water and flip layers to rinse out grit. Cut leeks into 2-inch lengths.
2. In a 12 - inch frying pan or 5 to 6-quart pan over medium-high heat, stir garlic in 2 teaspoons oil until lightly browned, about 1 minute. Add leeks, onions, and 1/2 cup water; cover and simmer until leeks are tender when pierced, about 15 minutes.
3. Add remaining olive oil and sugar to pan, and stir until sugar is dissolved. Add lemon juice to taste.
4. Spoon leeks into a bowl. Add salt and pepper to taste.