Food Recipes Collection

MALAI KOFTAS (SOUTH ASIAN MEATBALLS & VEGETABLE BALLS) RECIPE ============================================================== ============================================================== Ingredients: ------------ Kofta Ball: ----------- 2 yellow squash 2 zuchini squash 1 white or yellow onion ca. 2 cups chickpea (garbonzo) flour. 1 tblsp ground Coriander 1/2 tsp Cayenne bit of salt 1/2 tsp baking powder 1 egg (optional) Instructions: ------------- There are two parts to the preparation. I start with the Kofta (vegetable) balls. While baking (or deep fry if you like grease) the Kofta balls, prepare the Malai (Hindi for "cream") sauce. Heat oven to 425 or so. In large bowl, grate the squashes and onion, add spices, add optional egg. Mix chickpea flour till breaddough consistency. Form kofta "dough" into 1 inch diameter balls. Place on cookie sheet, bake for 25 minutes or so. While cooking: Mix Malai sauce. Malai Sauce: ---------...

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

LATHERA RECIPE ========= Ingredients: ------------ 4-5 medium size zuccini, cut in 1/4 in. disks 3-4 medium potatoes, cut in 1/4 in. disks 1-2 medium onions, sliced in thick rings 1-2 medium tomatoes, sliced in 1/4 in. disks 6-7 cloves garlic, peeled and whole 1/2 cup olive oil (or any other oil) 1/2 cup chopped parsley 2 tblsp oregano (save for the end!) salt and pepper Instructions: ------------- Arrange in loose layers in the baking tray. Try and keep the onion rings at the bottom of the pan, they get nice and crispy, and the tomatoes go at the top of the assembly, to let the juices drain down onto the veggoes. Bake for about 1 hour, at medium oven. The oregano should be added a few minutes before taking the tray out of the oven - burnt oregano loses its flavour, and has a bitter taste. Allow to cool before eating. From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

HAM AND ZUCCHINA WITH NOODLES RECIPE ============================= Ingredients: ------------ 6 oz uncooked noodles 2 tsp butter or marg 1 medium onion thinly sliced 3 cups cooked ham 4 small zucchini cut julienne 1 medium bell pepper in small strips (1/4") 1/8 tsp pepper 1/4 cup low fat sour cream 1/4 cup fat free plain yogurt 1 tsp poppy seed Instructions: ------------- Cook noodles as directed on package. Heat butter in skillet. Cook onion in butter stirring until tender. Stir in ham, zucchini, bell pepper and pepper. Cover and cook over med for 8 Minutes stirring occasionally untill crisp tender. Stir in sour cream yogurt and poppy seed.. Heat through and serve on noodles. From: girl@slavery.EBay.Sun.COM (Mary Smith)

FRIED ZUCCINI RECIPE ============= Ingredients: ------------ Batter: ------- 1 egg (beaten) 1/3 cup milk 1 cup flour salt, pepper, water if needed Instructions: ------------- Stir batter ingredients until batter is smooth - if it's too thick add water - otherwise add flour - I get it to where it kinda sticks to the fork. For the juccini: ---------------- 5-6 juccini - cut either steak fries style, or in 1/4 in. disks Dip juccini in batter. Deep-fry in preheated oil (i set the stove on medium high) until batter is crispy. Serve with that good tsatsiki that you've made already :-) From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

CORN STUFFED ZUCCHINI RECIPE ===================== Ingredients: ------------ 4 medium zucchini 1 1/2 cups fresh corn kernals 1 small onion chipped 1 tsp seasoned salt 1/2 tsp salt 1/8 tsp pepper 2 tblsp margarine 1/4 cup chopped parsley 1/2 cup grated cheddar cheese Instructions: ------------- Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount of boiling water about 5 minutes. Cut in half lengthwise. Carefully remove insides leaving 1/4" shell. Chop removed pulp finely. Put pulp, corn, onion, seasoned salt, salt and pepper in melted butter in a skillet and cook, stirring occasionally, until the mixture thickens, about 10 minutes. Add parsley. Put zucchini shells in shallow baking dish and fill with corn mixture. Sprinkle with cheese. Bake uncovered in 350 degree oven for 30 minutes. 4 servings. I got this out of the local newspaper - I usually use about double the amount of cheese called for. Also, depending on what you call mediu...

BRIAMI RECIPE ====== Ingredients: ------------ 5-6 large zuccini, cut in 1 in. cubes 3-4 medium potatoes, cut in similar cubes 2 eggplants (the purple, zuccini look-alike) cut in cubes 1 can stewed tomatoes 3-4 cloves garlic crushed 1 onion, cut in large chunks a couple of bay-leaves 1/2 cup oil (preferably olive, but anny kind will do) a dash of nutmeg, thyme salt and pepper Instructions: ------------- Arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix (another name for this dish is TOURLOU, i.e. mix-mix) and bake for about 1 hour at a medium heat oven. Keep adding a touch of water to keep the stuff from frying. Allow to cool before eating. Serve with a generous amount of oil and juices and with some bread to clean up the plate! From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

STUFFED ZUCCHINI WITH YOGURT SAUCE RECIPE Ingredients: 4 medium zucchini Stuffing: 1/4 c. red lentils 1/2 c. bulgur 3 T. olive oil 1 onion, chopped 1/2 tomato, minced 1 clove garlic, mashed 1 tsp. salt 4 tsp. lemon juice 1/4 c. fresh parsley Sauce: 2 tsp. cornstarch 2-1/2 c. 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 out as much liquid as possible. Put bulgur in same bowl as lentils. H...