Carrot Burgers http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=72865&servings=12
2 cups shredded carrots
2 eggs
1/2 cup mayonnaise
1 medium onion, minced
2 tablespoons olive oil 1 clove garlic, chopped
salt and pepper to taste
3 cups soft bread crumbs (online recipe calls for 6 cups, but that is too much)
4 cups whole wheat flake cereal, crumbled
1. Preheat the oven to 375 degrees F (190 degrees C). Place carrots into a bowl, cover, and heat in the microwave until tender, 2 to 3 minutes.
2. In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Shape into 12 patties. Pour the cereal onto a plate, and dip the patties into the cereal to coat. Place the patties on a greased baking sheet.
3. Bake for 25 to 30 minutes in the preheated oven, turning once, until golden brown.
Delmonico Potatoes http://southernfood.about.com/od/potatocasserolerecipes/r/bl30319j.htm
Named after the New York restaurant where they were created, Delmonico potatoes date back to 19th century.
2 cups diced cooked potatoes
2 cups white sauce, below
salt and pepper
shredded mild Cheddar or Swiss cheese
buttered bread crumbs
Combine potatoes, white sauce, salt, and pepper. Pour into a greased shallow baking dish. Sprinkle shredded cheese over potatoes the top with buttered bread crumbs. Cook at 425° for about 20 minutes, or until nicely browned. Recipe for Delmonico potatoes makes 4 servings.
White Sauce
4 tablespoons butter
4 tablespoons flour
2 cups milk
salt
white or black pepper
Melt butter in a saucepan over low heat; stir in flour. Cook for 3 minutes, but do not brown. Stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper. Add a tablespoon or two of heavy cream for a richer sauce.
Makes 2 cups of white sauce.
Nectarine and Basil Summer Rolls with Almond Sauce http://www.vegetariantimes.com/recipes/10981?printer=yes
You can also make these rolls with apricots, peaches, and plums as they come into season-they all pair well with fragrant fresh basil.
2 Tbs. almond butter
1 Tbs. brown rice vinegar
1 tsp. maple syrup
1 tsp. soy sauce
8 -8 1/2-inch-diameter rice paper wrappers
12 medium basil leaves
2 small nectarines, cut into 12 slices
1 small avocado, cut into 12 long slices
1 cup watercress leaves
1. Whisk together almond butter, vinegar, maple syrup, soy sauce, and 1 Tbs. warm water in bowl. Season with black pepper, if desired, and set aside.
2. Place pan of warm water on work space. Lay damp dish towel beside pan. Submerge 2 rice paper wrappers, one on top of other, in water. Press together, and let soften 1 minute.
3. Remove wrappers from water, and lay on towel; blot with second towel. Fold wrapper edge over 1 inch on right side.
4. Lay 3 basil leaves on bottom of wrapper, parallel to counter edge, leaving 2 inches from left edge and 1 inch from bottom uncovered. Top with 6 nectarine slices, 3 avocado slices, and 1/4 cup watercress, allowing tops of watercress to overlap folded right edge. Roll up bottom of wrapper, and tuck (unfolded) left edge over. Continue to roll until you have tight cylinder. Repeat with remaining wrappers, nectarine slices, avocado, and watercress. Cut each roll into 3 pieces. Drizzle with 1 Tbs. sauce.
Basil and Nectarine Bagel www.cookingsoftware.com.au/free_recipes/Basil_And_Nectarine_Bagel.htm
1 large Nectarine, thinly sliced 2 bagels, split
6 tablespoons light cream cheese
12 large basil leaves
Cracked black pepper
Toast the bagels and spread with cream cheese, 1-1/2 tablespoons per bagel
half. Top with basil leaves and nectarine slices. Sprinkle with pepper.
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