Recipes Included On This Page Sherry Vinaigrette with Toasted Garlic Steak Tacos Stuffed Onion Leaves (Armenia) Sweet-and-Sour Squash Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sherry Vinaigrette with Toasted Garlic Recipe By : Whole Foods pamphlet, "A Taste of Spain" Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 garlic cloves -- unpeeled 1/4 cup sherry vinegar 1 teaspoon salt 1/8 teaspoon sugar Black pepper -- to taste 3/4 cup extra virgin olive oil Toast garlic cloves in small dry skillet over medium heat, turning them occasionally, until spotty brown and blistered, about 7 minutes. Set aside to cool. Peel garlic, then mash against cutting board using back of a fork until creamy and smooth. (You may add some of the salt as an abrasive to speed this process up.) Combine garlic, vinegar, salt, sugar and pepper to taste in a small bowl. Gradually add oil, whisking constantly to emulsify. Sherry vinaigrette can be refrigerated in an airtight container for up to 1 week. Bring to room temperature and whisk well to recombine before use. NOTES. "Sherry vinaigrette is a versatile dressing that can be used not only on salads, but also on grilled, broiled, roasted, sauteed and steamed vegetables of all kinds. In this version, toasted garlic adds a mellow, nutty, garlicky flavor that compliments the oaky sweetness of the sherry vinegar." This is for the Roasted Peppers with Sherry Vinaigrette, but it's also a good salad dressing. Publication: Whole Foods pamphlet, "A Taste of Spain" Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 14 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Steak Tacos Recipe By : Gonzo Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sirloin 2 green peppers -- (or other colors) 1 large red onion 2 cups mushrooms Kitchen Bouquet Salt and pepper to taste You can use regular good sirloin, I used Arranchera. Cook the meat slowing in a large frying pan. While the meat is cooking cut up 2 green (or other colors) peppers and 1 large onion (red). When the meat is cooked take it out of the pan, put the peppers and onions back in the pan and cook until almost tender; while they are cooking cut up the meat into bite size strips. Cut up a couple cups of mushrooms and add them to the veggies. Squirt a bit of Kitchen Bouquet (or Magi if you have it) on the mixture; add the meat to the veggies and mix well. Salt and pepper to taste. Now you can serve as is or put it on some flour tortillas with cheese. It's great either way. Mexicans serve it on a plate covered with cheese and they use small bits of tortilla to pick up a mouthful at a time. Contributed to the FareShare Gazette by Gonzo; 6 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Stuffed Onion Leaves (Armenia) Recipe By : Unknown Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large onions -- unpeeled 1 pound ground lamb or other ground meat 1 teaspoon cinnamon -- (approximately) 1 teaspoon allspice Salt and pepper -- to taste 1/2 cup long grain rice that has been soaked in ample water for over half an hour then drained 3 tomatoes -- diced 1/3 cup beef broth -- (1/3 to 1/2 cup) Simmer 6 good sized onions for 20 minutes in a pot. Do not peel. Cut the bottom off; cut the top off; cut through one side to the center. Remove the peel then carefully remove each layer in one piece so all the leaves are separate. Mix together: 1 pound ground lamb or other ground meat; approximately 1 teaspoon cinnamon; 1 teaspoon allspice; a little salt and pepper; 1/2 cup long grain rice that has been soaked in ample water for over 1/2 hour then drained. Add about 3 diced tomatoes, then mix carefully so you don't smash the tomatoes. Hold an onion leaf in one hand, add some of the sausage mixture and wrap the onion around it. Squish the meat in so none sticks out. Repeat with the rest of the onion leaves. Arrange the stuffed leaves on their ends in a frying pan and brown for 10 to 15 minutes. Add 1/3 to 1/2 cup good beef broth, then simmer covered, for 45 minutes. MC format by Hallie. Untried. Hallie's comment: I am not quite sure how one places them in the frying pan so a person will have to experiment. I only remember that I enjoyed this dish when I had it at a food festival many years ago but I never saw it being cooked. Contributed to the FareShare Gazette by Hallie; 13 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet-and-Sour Squash Salad Recipe By : Anita West, Levelland, Texas Serving Size : 7 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium yellow summer squash -- thinly sliced 2 medium zucchini -- thinly sliced 1 cup chopped celery 1 cup chopped red onion 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper DRESSING: 3/4 cup sugar 1/2 cup cider vinegar 1/4 cup olive oil 2 tablespoons ranch salad dressing mix 1/4 teaspoon pepper -- (1/4 to 1/2) 1/8 teaspoon salt In a large salad bowl, combine the yellow squash, zucchini, celery, onion and peppers. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving. Serve with a slotted spoon. Yields 7 servings. Source : "Simple & Delicious - May/June 2006" S(Mc Formatting by): "Cookie, augmented by Bobbie" Start to Finish Time: "0:20" NOTES : This salad is the cherished family recipe of Anita, who received it from her mother. "It's a good way to get kids to eat squash and goes over well with all ages," Anite says. "Let it sit overnight for the best flavor." Bobbie's Note: This was very good. I cut it in half and it still made a lot. I really liked the combination of vegetables. Contributed to the FareShare Gazette by Bobbie; 25 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 8g Fat (40.2% calories from fat); 1g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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