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Category: Vegetable Dishes (page 2 of 2)

Amish Escalloped Corn

¼ cup butter
2 eggs
2 tbsp sugar
2 tbsp flour
1 19 oz can of creamed corn (you can add 1 ½ cups canned or frozen corn to make it go further)
1 cup milk
Salt, pepper & paprika

Place butter in 9×13 glass baking dish & place in 350 oven. In the meantime, prepare the corn. In medium bowl, beat the eggs, add sugar, flour & blend. Add corn & milk & combine thoroughly. Pour over melted butter, do not mix. Sprinkle with seasonings. Bake 45 min @ 350 until lightly browned.

Perogies

Dough:
1 cup flour
½ tsp salt
4 tbsp water
1 egg

Mix – add more water if needed. Knead dough well & cut out into circles.

Filling:
Potatoes cooked & mashed
Onion sautéed in butter
Egg yolk
Cheddar cheese
Salt & pepper

Put spoonful of potato mixture on ½ of circle of dough & fold over. Seal edges. Boil 5 min after they begin to float. Then fry with onions until browned. Serve warm with sour cream.

Perogies

Dough:
4 cups flour
1 cup warm water
2 tbsp oil
2 eggs beaten
2 tsp salt

Mix egg, warm water & oil. Add flour & salt. Mix well & knead until smooth. Cover & let set 30 min. Roll out & cut into rounds with a glass dipped in flour.

Filling:
2 cups mashed potatoes
½ cup cottage cheese
Salt & pepper

Place filling in each round. Fold over & drop into boiling water (salted). Boil until they float. Lift out & drain in colander. Pour 1 cup cold water over them. Drain & place in a dish. Sprinkle with oil & toss gently to coat them.

Sautee 1 tbsp onion in oil. Spread over perogies & serve hot.

Samosas

Dough:
2 ½ cups flour
½ tsp salt
1 cup buttermilk or yogurt
Extra flour as needed

Mix flour & salt. Add yogurt. Mix to make dough, adding extra flour as needed. Knead for about 5 min. The dough should be soft. Cover tightly & refrigerate until ready to assemble.

Filling:
2 large potatoes
1 tbsp butter
1 cup finely minced onion
2 cloves garlic, crushed
1 tbsp fresh grated ginger
1 tsp gara masala
1 tsp mustard seeds
1 tsp coriander
¾ tsp salt
1 ½ cups uncooked green peas (frozen & partially thawed works)
2 tbsp lemon juice
Cayenne to taste

Peel & chop potatoes. Boil, drain & mash. Set aside. Sautee onion, garlic, ginger, mustard seeds, coriander & salt for 8-10 min. Add to mashed potatoes along with remaining ingredients. Mix well, but try not to smash peas. Cool for at least 15 min before
filling pastries.

Roll 1” balls of dough ( makes 16) into 5” circles. Place 1 ½ tbsp filling in centre & fold over. Seal edges by brushing with water, folding together & crimping with a fork.

To store samosas to bake later, place on heavily floured plate & dust with more flour. Store in refrigerator or freezer.

Arrange on greased baking sheet. Bake 15 min @ 425, then reduce heat to 375 & bake 10 min more. To make crispy, turn samosas when you turn down the oven. Serve immediately with dipping sauce. Each person should have their own small bowl of sauce.

Dipping Sauce:
½ cup cider vinegar
½ cup water
3 tbsp brown sugar
1 small clove garlic, crushed
1 tsp salt
Mix in saucepan. Heat & stir until sugar dissolves &it comes to a boil. Simmer uncovered for 10 min. Serve warm with hot samosas.

Veggie Burgers

1 can chick peas (mashed)
2-3 grated carrots
1-2 stalks celery, grated
½ grated onion
Oreagano, salt & pepper
Enough flour to bind ingredients

Oil your hands & form into patties. Pat into flour & place on hot grill or frying pan to seal. Reduce heat & cook.

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