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September 2019

Vegetable Recipes

Herbs and Spices Recipes

AppleLovage Chutney

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6 c Apples, cored and chopped 1 c Lovage, fresh 1 md Sweet red pepper, cored, Seeded and chopped 1...

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Carrot and Onion Puff Recipe

Carrot and Onion Puff recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carrot and Onion Puff recipe  PDF


1 c Chopped Onion
2 tb Water
1/2 c Oat bran
1/2 ts Salt
1/8 ts Pepper
Clove garlic, minced 1 c Shredded carrots
1 1/2 c Skim milk
2 tb Snipped fresh Parsley
1/8 ts Ground Nutmeg
1 c Shredded Cheddar cheese
4 Egg Whites
or Monterey Jack cheese In a large saucepan combine onion, carrots, garlic, and water. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables are tender, stirring occasionally. Do not drain. Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to boiling over medium hi heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in cheese till melted. Cool slightly. In a large mi er bowl beat egg whites till stiff peaks form (tips stand straight). Fold in vegetable mi ture. Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven about 50 minutes or till top is brown and a knife inserted near the center comes out clean. Serve immediately. Per serving: 218 calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol, 551 mg sodium, 460 mg potassium.

Carrot and Onion Puff recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
139 people have voted
Last Reviewed on 2019-09-16



Monday, Sep 16 2019 Download & Print Carrot and Onion Puff recipe  PDF   Vegetable recipes RSS   Thumsb up

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2 lb Green and/or yellow beans 2 c Julienne strips of red peppers (sweet) 1 1/2 c Onions, coarsely chopped 1 ts Tumeric 1/3 c Dry mustard 1/3 c All purpose flour 1 1/2 ts Salt 1 1/3 c Brown sugar, firmly packed 1 c Cold water 2 c White or cider vinegar 1 tb Celery seeds 1 1/2 ts Mustard seeds Remove stem end from beans cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender crunchy, about 3 minutes. As each batch cooks, transfer immediately to large bowl of co...

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