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Category: Vegetables (Page 2 of 39)

Parmesan Fried Zucchini Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with yolk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Italian Peppers with Anchovy Recipe

Ingredients:
4 large red or yellow peppers
3 tablespoons olive oil
8 anchovy fillets, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped basil
1 clove garlic, minced
1 tablespoon capers
Salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar

Instructions:

Cut out the cores and seeds from the peppers. Cut peppers into 1/2-inch strips and trim away the white membranes.

Heat the oil over medium heat in a large skillet. Add the pepper strips and cook 20 to 25 minutes or until tender, stirring frequently.

Add the remaining ingredients. Raise the heat and cook, stirring occasionally, until most of the liquid evaporates. Let cool. Serve at room temperature.

Serves 6.


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Pimento Spread Recipe

Ingredients:
1 package (8 oz.) cream cheese, softened to room temperature
1/4 cup mayonnaise
2 oz. diced pimentos, drained
3 tablespoons sliced green onions
1/4 teaspoon hot pepper sauce (optional)

Instructions:

Mix cream cheese and mayonnaise in small bowl with electric mixer on medium speed until well blended.

Stir in pimentos, green onions and hot pepper sauce.

Cover and refrigerate at least 1 hour for flavors to blend.

Spread on cucumber slices or celery.

Makes 12 servings of 2 tablespoons each.


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Stuffed Baked Tomatoes Recipe

Ingredients:
4 plum tomatoes, halved lengthwise
3 ounces shredded part-skim mozzarella cheese (1/2 cup)
1/4 cup roughly chopped fresh basil leaves
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
Salt and freshly ground black pepper
Heat oven to 400° F.

Instructions:

Scoop out the inside of each tomato half with a melon baler and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.

Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

Serve it with chicken, steak, or fish.

Makes 4 servings


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Tofu with Herbs Recipe

Ingredients:
1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons olive oil
2 tablespoons soy sauce
2 cups cauliflower florets

Instructions:

Squeeze as much water out of the tofu as possible.

Slice the block of tofu so you get strips about 1/2 inch thick. place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and soy sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain the marinade.

Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. Stir constantly.

When sauce begins to sizzle, carefully add cubes of tofu and stir gently until all is heated (about 2 minutes).

Serve immediately.


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Beef with Artichokes Recipe

Ingredients:
1/2 lb. ground beef browned
1 jar marinated artichokes (check labels for 0 grams carbs and sugar)
3-4 tablespoon spaghetti sauce
mozzarella cheese and parmesan cheese

Instructions:

Layer browned beef, artichokes, sauce and cheese. Repeat layers. Bake till all brown and bubbly.


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British Brussel Sprouts Recipe

Ingredients:
2 cups Brussels sprouts, boiled cut off bottoms and trim off extra leaves
1 cup Gruyere cheese, shredded
4 slices bacon

Instructions:

Cook the bacon in a large frying pan–brown it well so it will crumble easily.

In the same pan, brown the brussels sprouts in the bacon fat. Don’t actually get them brown, but sort of glaze them so they are tender and have acquired some of the bacon drippings.

Put them into a baking dish. Put 3/4 cup of the gruyere and the crumbled bacon on top. Stir gently so the sprouts don’t come apart. Top with the rest of the cheese. Serve hot.

Serves 4, 1/2 cup each.

Carb Count: 6.1 per serving.


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Asparagus Recipe

Ingredients:
1 bunch of medium sized asparagus, about 1 lb
2 tablespoons of the most exquisite extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese
1 teaspoon lemon zest – freshly grated lemon rind
Salt and freshly ground black pepper

Instructions:
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.


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Roasted Prosuitto Asparagus with Goat Cheese Recipe

Ingredients:
One bunch of thin asparagus
1/2 pound of thinly sliced prosuitto (Italian ham)
4 oz. of spreadable goat cheese
Olive oil

Instructions:

Spread a thin layer of goat cheese on prosuitto. Roll proscuitto around asparagus at a slight angle so the meat covers most of the stalk. Brush with olive oil.

Place on outdoor grill or under oven broiler about 8 minutes.

Number of Servings: 8


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Avocado Beef Rollups Recipe

Ingredients:
1 medium avocado
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon coriander
4 drops Tabasco sauce
1/4 cup tomato, chopped
18-20 thin slices roast beef (round tip)

Instructions:

Mash avocado, add lime juice, onion salt, chili powder, coriander and tomato. Combine thoroughly.

Spread on slices of cold roast beef, allowing about 2 teaspoons filling for each slice. Roll up slices; wrap and chill.

To serve: cut rolls in halves or thirds, depending upon length. Secure each piece with a small wooden pick and arrange on platter.

 


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