Cookbook Recipes

Posts Tagged ‘vegetables’

1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)

In a frying pan, heat oil and saute garlic until brown. Add onion
and cook until transparent. Season with salt. Stir in pork, chicken,
shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.
Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper
to taste. Top with scallions if desired.

1 lb. salt cod fish
1/4 cup finely diced fat salt pork
1 medium thinly sliced onion
3 cups diced raw potatoes
1 cup diced raw carrot
3 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup canned corn niblets
3 cups heated milk

Freshen salt cod by soaking it overnight in cold water to cover.
Drain, and place in a stewing pot, and cover with fresh water.
Bring to simmer with low heat, Drain, if the fish is still too
salty, add fresh cold water, and bring to simmer again, and drain.
Fry salt pork in stewing pot until crisp. Remove fried pork scraps
and reserve for garnish. Cook onion in pork fat until tender. Add
potatoes, carrots, water, salt, and pepper and cook covered about
ten minutes, or until vegetables are tender. Add corn and heated
milk and freshened salt cod. Bring chowder to a simmering temperature,
but do not boil. Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.

serves 4

ingredients
850g/134lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/34pt beef stock
salt and freshly ground
black pepper

Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat.
Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf.
Pure half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.

Makes 6 servings

When baked, garlic becomes as soft and spreadable as butter. It’s fantastic spread on French bread, topped with tomato, and seasoned with a little salt and pepper. You can also try it on crackers, in sandwiches, or as a topping for vegetables.

1 whole bulb garlic

1. Preheat the oven to 400F (205C).

2. Remove the papery outer leaves of the garlic bulb. Cut off the stem end of the bulb so that each clove is open at the top.

3. Set the bulb in a pan or on a baking sheet. Bake for 45 minutes. Garlic is finished when the cloves are tender and the husks are golden brown. Serve with warm French bread.

Note: You can also bake garlic in the microwave. Cook on high for 11 minutes

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup allpurpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
1
In a small saucepan over mediumhigh heat combine
carrots broccoli water and bouillon. Bring to a boil.
Cover reduce heat and simmer for 5 minutes.
Remove from heat and set aside.
2
In a large saucepan cook onion in butter over medium
heat until onion is translucent. Stir in flour and pepper
cook 1 minute.
Stir in milk.
Bring to a boil then stir
in cheese until melted.
Stir in reserved vegetables and cooking liquid.
Heat through and serve.