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Famous Vegetable Recipes
Vegetable Fried Rice
Add 2 cups water, vegetables, soy sauce and bouillon; bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 minutes.
1 (10 to 12 oz.) box of frozen French style cut beans
Defrost vegetable and dry off a bit between paper towels. Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees for 25 - 30 minutes. A wonderful dish to take when you go to a friends house or potluck supper.
Beef bones, several pounds*
Brown bones and stew beef using only enough fat to keep from sticking.
Put in stock pot and cover with water. Boil to make a stock, skimming
as necessary. Remove the bones and add remaining ingredients. If more
liquid is needed, add additional tomato juice.
6 md vine ripened tomatoes; cut
Combine the remaining ingredients except for the bread crumbs, pepper and salt. Add the bread crumbs and mix well. Season with pepper and salt and spread the mixture evenly over each tomato half.
Place the tomatoes in a baking dish and bake until the top is slightly browned, about 10 minutes.
Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix.
Heat non-stick griddle, or heavy skillet to medium-high.
Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.
TOMATOES STUFFED WITH SHRIMP
Add a few more dry, buttered bread crumbs. cut off the tops of the tomatoes; scoop out the centers; add the other ingredients except the shrimps. Heat the butter boiling hot; fry the shrimps; then add to the tomatoes; fill the tomatoes with the mixture; dust the tops with the buttered crumbs, and bake 20 minutes in a moderate oven.
TOMATOES STUFFED WITH HAM
Tomatoes, Ham, mustard, onion, parsley, bread crumbs
Scoop out the center of large, firm tomatoes; mix the pulp with some finely chopped boiled ham that has been seasoned with prepared mustard; add to this mixture one onion, chopped very fine, some chopped parsley and bread crumbs; put back in shells and bake until tender; serve at once.
TOMATOES SPANISH STYLE
Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove seeds,
and cut in small pieces 3 bell peppers; boil till tender 4 onions; add
tomatoes and peppers to onions, and simmer 1 hour; season with 2 level
teaspoons salt and 1/2 teaspoon black pepper; cool, and keep on ice for
several hours. Prepare two cups of stale bread crumbs; take 6 tablespoons
of butter, lard or Wesson Snowdrift oil.
1 1/2 cups bread crumbs
Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the drippings in a kettle; when smoking hot, add the meat; when the meat is brown, remove from the kettle, and put in the onions and cabbage; then put in the meat and the tomatoes; add the seasonings and the water; cook very slowly until the meat is tender; then add the potatoes; when they are done, add the milk; boil up once and serve.
5 - 7 cup peeled, grated, drained zucchini or
1. Grate zucchini very finely and pour off the juice.
3. Make patties from this mixture. Roll them in the bread crumbs or flour coating them completely.
4. Add oil to skillet; Heat oil in skillet over medium heat, rotate skillet
to coat with oil. Add patties. Place over a medium- high heat and when
hot fry the patties for approx.
5. Serve with Tomato sauce, or Soy sauce. Very good with sour cream on