Food Recipes Collection

Strawberry Avocado Parfait Recipe Ingredients: 2 avocados, seeded, peeled and cubed 6 large fresh or thawed frozen strawberries 1/2 cup strawberry flavoured yogurt 1 tablespoon orange juice concentrate 1 teaspoon brown sugar Shredded coconut, optional Instructions: Place strawberries in a bowl; lightly mash with fork. Add avocado cubes and gently mix together. Spoon strawberr/avocado mixture into four long-stemmed wine glasses. Combine yogurt, orange juice concentrate and brown sugar in a small bowl. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

Berried Avocado Grapefruit Salad Recipe Ingredients: Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Instruction: Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing. From: arielle@taronga.com (Stephanie da Silva)

TORTELLINI AND ARTICHOKE PASTA SALAD RECIPE ==================================== Ingredients: ------------ 1 10oz pkg cheese or chicken stuffed tortellini 4 whole marinated artichoke hearts 2 to 3 tblsp roasted red pepper or pimento, diced 4 tblsp reduced calorie mayonnaise 1 tblsp dijon mustard 1 tblsp parmesean cheese, grated 2 tblsp basil, chopped 2 tblsp parsley, chopped salt and pepper Instructions: ------------- Cook tortellini, rinse and drain well. Toss with 1 tblsp of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refigerate if not served immediately. Note: ----- Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick. From: zxmfo01@studserv.zdv...

SHRIMP-STUFFED ARTICHOKES RECIPE ========================= Ingredients: ------------ 6 medium artichokes 1 1/2 lb raw small chrimp 8 tblsp lemon juice 4 3/4 tsp salt 1/2 tsp tarragon 1/4 tsp ground black pepper 1 cup mayonnaise Instructions: ------------- To prepare the artichokes, remove the stems, cut one-half inch off the tops and snip off the sharp tips of each leaf. Then cook, tightly covered, in plenty of boiling water to which you have added two tablespoons of the lemon juice and two teaspoons of salt, until the base can be pierced wtih a fork, 30 to 40 minutes. Drain well. To cook shrimp, bring one quart water to a boil, add one tablespoon lemon juice and two teaspoons salt. Add shrimp and bring the water to a boil again. Reduce heat and simmer, covered, three to five minutes or until shrimp have turned pink. Reserve one-half cup of the water the shrimp were cooked in. Then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place rema...

PUFF PASTRY CALZONE WITH CHEVRE & ARTICHOKE HEARTS RECIPE ================================================== Ingredients: ------------ 1 pkg frozen pastry shells (6), defrosted 8 oz. Chevre cheese, crumbled or feta cheese 1/4 cup cut up onion slices 8 ounces marinated artichoke hearts, drained & chopped 2 Tablespoons sliced black olives grated paremasan cheese Instructions: ------------- Stack 3 pastry shells together & roll them out to measure 8" (this makes a big one you can do it like this & have people cut off a slice or make little ones). Place pastry on a lightly greased cookie sheet. When you defrost shells don't let them get too soft - just so they are still chilled. Combine the next 4 ingredients & place in center of pastry leaving a 1" border along the edge. (you can also add some garlic to the mixture) Roll out the remaining shells in the same fashion & place over the filling. Press & sel the edges with th...

EGGPLANT FANS RECIPE ============= Ingredients: ------------ 3 medium sized eggplants, ends trimmed 2 large, firm tomatores, halved lengthwise, cored and thinly sliced 1/3-1/2 cup olive oil (75 to 125 ml) 1 large onion, finely chopped 4 garlic cloves, thinly sliced 4 tender artichokes 1/2 cup small pitted black olives, rinsed (125 ml) 2 bay leaves, crumbled 1 tsp mixed dried thyme, oregano and savory (5 ml) Salt and pepper Instructions: ------------- Split the eggplants lengthwise. Place the halves, split side down, on a chopping board, and cut each half lengthwise into 1/2 inch (1 cm) thicknesses, leaving the slices attached at the stem end to form fans. Slip tomato slices into the slits of the eggplant halves. Oil a large gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter half the onion and garlic over the bottom. Arrange the eggplant halves, gently forced together, side by side in the dish. Pour the remaining olive oil into a bowl. Par...

ARTICHOKE PILAF RECIPE =============== Ingredients: ------------ 1 1/2 cup basmati rice 4 large cloves garlic wee bit olive oil pinch each of dried thyme, marjoram and basil 3 cups water. 8 canned (not marinated) artichoke hearts Instructions: ------------- Rinse rice several times, until rinse water runs clear. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic. Add rice and saute andother two or three minutes. Add artichoke hearts and saute another minute. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes. Turn off burner and let sit five more minutes. Fluff with forks. Note: ----- I got the idea for this while flipping through a book called _Trucs_of_ the_Trade_ @a bookstore one day. I don't remember what all the guy called for, but this seemed like the logical accopaniment to the above. From: mad4@ellis.uchicago.edu (Bill Maddex)

ARTICHOKE HEART DIP RECIPE =================== Ingredients: ------------ 1 cup mayonnaise or sour cream 1 cup parmesan cheese grated 2 cans water packed artichoke hearts sprinkle garlic powder sprinkle paprika Instructions: ------------- Cut artichoke hearts into small pieces. Mix all ingredients together except paprika. Put into baking dish and sprinkle paprika on top for color. Bake at 350 degrees f for 20 minutes or until bubbly. Serve with crackers or baguette thins. People usually rave about this one! From: arielle@taronga.com (Stephanie da Silva)

ARTICHOKE DIP RECIPE ============= Ingredients: ------------ 8 oz cream cheese 12 oz shredded mozzarella 1 cup mayonaise 1 cup grated parmesan 1 onion (finely chopped) 2 cloves of garlic (finely chopped) 2 small jars (approx 13oz) marinated artichoke hearts (drain well) - tear artichokes apart with your fingers 2 bags of pita bread Instructions: ------------- Cut up pita bread into chip size triangles, seperate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash (a kitchenaid mixer works great). Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread. If you intend to take this to a party or are having friends over be prepared to recite this recipe a number of times. My wife and I bring xerox copies with us! From: arielle@taronga.com (Stephanie da Silva)

ARTICHOKE APPETIZER =================== Ingredients: ------------ 2 Small Jars of marinated artichoke hearts 1/4 cup mayo 1/2 cup parm. cheese paparika (to taste - I put about 1 table spoon) cayenne pepper (to taste - I put about 1/4 teaspoon) Instructions: ------------- Chop up artichoke hearts (I put them in the food processor) and mix with all of the other stuff. Put in an oven safe bowl and bake @ 350 for 20 minutes or pop in the microwave for 4 minutes. Dip what ever you like - I prefer wheatable crakers. From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden)

ZUCCHINI WITH GARLIC SAUCE RECIPE ========================== Ingredients: ------------ 800 g Zucchini salt freshly ground pepper flour olive oil to fry 4 mashed potatoes 8 tblsp olive oil salt 4 cloves peeled and crushed garlic 4 tblsp herb vinegar Instructions: ------------- Cut zucchini in slices, add some salt and pepper, turn in flour and bake in the olive oil. For the Sauce: -------------- Boil potatoes with skin, then peel them. Put them together with olive oil, salt, garlic and vinegar and knead them together. If it's to dry add some more oil and vinegar. Season with salt to taste. Suggestion: ----------- It is better to prepare the garlic sauce in advance because it is served cold together with the hot zucchini. Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine. From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany

ZUCCHINI PARMIGIAN RECIPE ================== Ingredients: ------------ 3 or 4 large zucchinis sliced about 1/4 inch thick Lots of olive oil Italian seasoned bread crumbs 6-7 eggs scrambled 1 cup flour 2-3 cups shredded mozzerella 1/2 cup parmesean cheese Instructions: ------------- Take zucchini slices and dredge through flour, egg and bread crumbs. When fully coated fry them in a heavy pan with olive oil (about a 1/4 inch deep) Until browned and very tender. You may have to change oil after about 10 slices otherwise it starts smoking and you end up with nasty burnt tasting zucchini. After all has been fried, coat a lasagne pan with a small amt of sauce then layer it such: zucchini, sauce, mozzerella. Repeat. Last layer should be both cheeses. Cover with plastic wrap and let sit in fridge for about 3 to 4 hours to let flavors marry. Then take wrap off and cover with foil and bake for 35 to 40 min at 350 f. From: dfw@thumper..bellcore.com (Doris Woods)

ZUCCHINI-OMLETT RECIPE =============== Ingredients: ------------ 800 g zucchini 125 ml sunflower- or corn oel 6 eggs salt ground oregano freshly ground black pepper Instructions: ------------- Cut away the stems of the zucchini and the area around them. Wash and split them lengthwise, then cut them in slices. Heat oil in a pot and steam the vegetables until gold-yellow while turning them several times. Stir eggs thoroughly, season them with salt, oregano and pepper. Put a bit of the oil in which you had steamed the vegetables in a large pan and pour in the egg mass. Spread the drained zucchini pieces over the egg mass and stir them in a bit. Let the omlett curdle slowly, then serve immediatly. Serve fresh flat bread with it. Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine. From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany

ZUCCHINI IN DOUGH OR DRESSED WITH BREAD-CRUMBS RECIPE ============================================== Ingredients: ------------ 700-800 g zucchini spices: salt, pepper, curry herbs: basil, oregano, marjoram oil bread-crumbs Dough: ------ 4 tblsp sieved wheat flour 1 - 2 egg (or 1/2 cup soy flour) 1 tblsp milk 2 tblsp water salt Instructions: ------------- Mix together ingredients for dough. Cut zucchini in slices, salt and season them. Dip in the dough and fry in a pan with hot oil from both sides until brown. When you want the zucchini 'dressed' turn the dough covered slices around in bread-crumbs and fry them in butter. Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany

ZUCCHINI FRITTATA RECIPE ================ Ingredients: ------------ 1 large zuchini (grated - 1 cups fresh corn (or use frozen) 1/2 large onion (grated) or to taste 3 eggs (or use eggbeaters) salt and pepper to taste 1 tblsp flour Optional: fresh shrimp, shelled and deveined. Coarsely chop. Instructions: ------------- Mix all ingredients well - the mixture should be thick. Drop by the tablespoon on greased, hot griddle. Cook until firm and lightly browned on both sides, turning once. From: liberty@liberty.com (Ima Dove)

ZUCCHINI COUNTRY-WOMAN STYLE RECIPE ============================ Ingredients: ------------ 2-4 zucchini 2 tblsp olive oil 2 tblsp flour 1 tblsp butter 2 tsp milk 2 tblsp grated cheese (I use a lot more) 50 g bread crumbs 3 tblsp Rahm 2 eggs (can be replaced with soy flour + milk or be omitted) spices: salt, pepper, nutmeg herbs: parsley, marjoram, basil, rosemary, savory, sage garlic Instructions: ------------- Cut zucchini in little rods and steam until done. Add garlic and herbs, season with salt and pepper. Heat butter in another pan, stir in some flour. Now stir in milk and heat while stirring constantly. Add cheese, cream and egg yolk. Beat egg white until stiff and fold in. Season to taste with salt, pepper and nutmeg. Mix sauce with zucchini and pour the mass in an oven proof pan. Sprinkle with bread-crumbs (*) and then with olive oil. Bake at medium heat for 15-20 minutes. (*) I sprinkle the zucchini mass first thinly with grated cheese and th...

ZUCCHINI ANKARA RECIPE =============== Ingredients: ------------ 1/4 cup olive oil 2 cups chopped onions 3-4 cloves garlic 3 zucchini/yellow squash 1 tsp marjoram 1 can garbanzos 1/2 cup sliced black olives 1 tblsp cumin 3-6 tblsp lemon juice 1 cup grated feta cheese black pepper to taste pinch cayenne Instructions: ------------- Saute onions and garlic in olive oil until onion is translucent. Add squash & marjoram and cook on medium heat until squash is just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings. Cook until everything is heated through. Ladle mixture over cooked rice or couscous. Top with feta cheese. From: darsie@ece.ucdavis.edu (Richard Darsie) Source: New Recipes from Moosewood Restaurant

TORTINO DI ZUCCHINE RECIPE =================== Ingredients: ------------ 1 bunch mooth parsley 4 small twigs Majoran 800 g zucchini 10 tblsp olive oil 6 eggs 5 tblsp creme fraiche 50 g Pecorino or Parmesan (cheese) 3 small garlic cloves salt, black pepper some flour Instructions: ------------- Preheat oven to 220 deg C. Mince herbs, wash zucchini and cut lengthwise in 1/2 inch (1 cm) slices. Season zucchini with salt and pepper, dip in flour so that they are completely covered. Heat 1 tbls oil in a pan and fry zucchini slices 3 min each side until they are golden brown. Put out of the pan and drain. Stir together eggs, creme fraiche and chees. Season with salt, pepper and herbs. Put 2 tblsp oil in oven proof pan. Put zucchini in pan and pour egg mass over them. Peel garlic, cut in thin slices and spread over the egg zucchini mass. Bake 30 minutes at 220 deg C (hot air oven: 20 min at 200 deg C). Serve in portions, drip the rest of the olive oil over i...

TOMATO-ZUCCHINI SCALLOP RECIPE ======================= Ingredients: ------------ 2 small zucchini squash, sliced 1 medium onion, thinly sliced 2 small tomatoes, peeled & sliced 1 cup plain croutons 1 tomato, cut in wedges 4 oz sharp cheddar cheese, shredded (1 C) 1 tsp salt pepper Instructions: ------------- In a 1 1/2 quart casserole, layer half of the zucchini, onion, sliced tomatoes, & croutons. Season with 1/2 tsp salt and dash pepper. Repeat layers. Top with tomato wedges. Cover and bake moderate oven (350 degrees) for 1 hour. Uncover and sprinkle with cheese. Return to oven til cheese melts. Makes 6 servings. From: starkey@netcom.com (Beth Starkey)

STUFFED ZUKES (MAHSHEE) RECIPE ======================= Filling: -------- 1 cup of rice, washed and soaked for an hour 2 tblsp tomato paste (from a small can) 3 tblsp cooked lentils 1 small onion, grated 3 cloves of garlic crushed (or less ;-)) 1 tblsp cinnamon 2 tsp cumin 2 tblsp minced fresh cilantro (approximate big time!) salt and pepper Fill-ees: --------- 4 zukes with the tops off and the insides scooped out with a corer or peeler. (a long tedious task that I do in front of the TV - be careful to to break the skin! - yours or the zukes!) Instructions: ------------- I would double the filling and thus the zukes! Core those suckers and then throw the filling together in a bowl. Fill each Zuke only 3/4 full and place the top on it (I taper the top with a knife so it fits on) Place lettuce leaves in the bottom (so the zukes don't burn) of a large pot (the biggest you have) and put the zukes in Bottom down (if you have enough room; if not, put in ho...

STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE ================================== Ingredients: ------------ 4 medium zucchini Stuffing: --------- 1/4 cup red lentils 1/2 cup bulgur 3 tblsp olive oil 1 onion, chopped 1/2 tomato, minced 1 clove garlic, mashed 1 tsp salt 4 tsp lemon juice 1/4 cup fresh parsley Sauce: ------ 2 tsp cornstarch 2-1/2 cup plain yogurt 1 clove garlic, mashed salt, pepper to taste Instructions: ------------- Wash zucchini well. Do not trim ends. Cut each zucchini in half lengthwise. Scoop out all seeded portion of zucchini flesh. Sprinkle a tiny amount of salt into each shell. Set aside for an hour. Wash and drain lentils. Simmer them in 2 c. water for 2 minutes, then let sit, covered, for 45 minutes. In a bowl, cover bulgur with 3 c. water and let sit for an hour. When lentils have sat for 45 min, bring to simmer again. Lower heat and simmer for ~10 minutes or until tender. Drain and put in a bowl. Drain bulgur and squeeze ou...

STUFFED ZUCCHINI RECIPE ================ Ingredients: ------------ 4-6 medium zucchini 1 tomato 2 tblsp boiled grains 1 tblsp grated cheese 1/2 tblsp bread-crumbs 1 egg (may be omitted or replaced with soy flour) garlic onion olives olive oil spices: ground cloves, salt and pepper herbs: parsley, basil, chives Instructions: ------------- Cut zucchini lengthwise and core them until they look like a boat. Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil them together in a pan with a little olive oil until you have a sauce. This should take about 10-15 minutes. Mix sauce together with boiled grains, grated cheese, bread-crumbs and (optionally) a beaten egg. Add finely minced herbs and season to taste with salt, pepper and ground cloves. Fill the zucchini boats with this sauce and put them in an oven proof pan. Bake at medium heat in the oven until done (about 20 minutes). It tastes even better when you add a lot of the following tom...

PARSLEY ZUCCHINI RECIPE ================ Ingredients: ------------ 2-4 zucchini 1-2 medium potatoes, diced 1-2 tblsp parsley (coarsely cut) 1-2 tomato, cut finely 1 clove garlic, crushed salt, pepper oil water Instructions: ------------- Cut zucchini in slices and saltthem . Let stand for a while. Pour off the water that comes out of the zucchini. Mix together zucchini, potatoes, tomatoes and garlic. Add salt and pepper and fill in an oven proof pan. Pour a cup water and a little oil over the vegetables. Stew at high heat for about 1 hour in the oven. If necessary add some more water after 1/2 hour. Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine. From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany