Free Online Recipes

1 Scallion

1 Clove garlic

4 c Water

1/2 lb Ground beef

1 ts Soy sauce

1 tb Salt

Dash pepper 1. Wash the spinach thoroughly and trim off the thick stems. Chop the

scallion. Mince the garlic. 2. Bring the water to a boil. Add the meat and bring to a second boil.

Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately. From: The Korean Cookbook, By Judy Hyun.

2 ea Celery stalks, sliced

1 md Carrot, sliced

2 ea Garlic cloves, minced

1 c Vermicelli

1 md Turnip, diced

2 bn Scallions, chopped

1 1/2 c Mushrooms, chopped

3/4 c Snow peas

1 c Mung bean sprouts

2 tb Dry sherry

1 tb Rice or white vinegar

2 ea Tofu cakes, diced

4 tb Miso

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, “Vegetariana”

8 ea Carrots, thinly sliced

3/4 c Leeks, white parts only,

– sliced 3 tb Margarine

4 c Vegetable broth

2 c Orange juice

Salt White pepper 1 ea Orange, halved & sliced

10 ea Mint sprigs

Saute ginger, carrots & leeks in margarine until the leeks are tender, about 4 minutes. Add 3 c of broth, cover & simmer until the carrots are tender, about 35 minutes. Remove from heat & allow to cool.

Transfer to food processor & puree until smooth. Return to pot, stir in remaining broth & half the orange juice. Add remaining juice 1 tb at a time until the consistency is that of a thin soup. Season & chill. Serve garnished with orange slices & mint sprigs.

1/2 pt Dry cider

2 oz Short-grain brown rice

Salt & pepper 2 ea Lemons, juiced, rind grated

2 tb Chives, snipped

4 ea Thin lemon slices to garnish

Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot. Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill. To serve, scatter with the chives & garnish each bowl with a slice of lemon. Adapted from Pamela Westland, “Fruit”

-undrained 1 c Claret wine

1 4 inch cinnamon stick

1 Lemon, Juice of

2 T Cornstarch

1/4 c Water

1 Egg yolk, well beaten

1. In a deep, 3-quart, heat-resistant, non-metallic casserole,

combine cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat, covered, in Microwave Oven 15 minutes or until liquid

comes to a boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water.

Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6 minutes or until

thickened and smooth. 5. Pour soup very gradually over egg yolk, stirring constantly.

6. Refrigerate 6 hours or overnight. Serve cold.

4 oz Onion

4 oz Dried apricots

1 1/2 ts Vegetable oil

1 1/2 pt Vegetable stock

1/2 ts Salt

Pepper, to taste Trim the celry, wash & thinly slice. Peel & finely chop the onion. Finely chop the apricots. Heat oil. Add celery & onion, cover & saute, without browning, for 10 minutes. Shake the pan occasionally to prevent sticking. Add apricots, stock & seasonings. Bring to a boil, cover & simmer for 45 minutes. Allow to cool slightly before blending in a blender. Return to a pan & reheat. Serve hot. Elizabeth Brand, “Vegetables”

4 tb Water

1 c Whole wheat flour

1/8 ts Black pepper

1/4 ts Salt

1/2 md Head cabbage

1 tb Corn oil

8 c Boiling water

1 ea Bay leaf

1 tb Soy sauce

Chopped scallions Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2″ balls & set aside. Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot. Add cabbage & saute over medium heat til golden. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions.

Source Unknown

1 lg Onion, finely chopped

1/4 c Carrots, thinly sliced

1/4 c Finely chopped celery

1 c Water

2 c Chicken consomm‚ or

2 c Chicken broth

1 c Grated sharp Cheddar cheese

1/2 c Half and half

2 tb Chopped parsley

1. In a deep, 3-quart, heat-resistant, non-metallic casserole

place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender. 2. Add remaining ingredients, except parsley, and heat, covered,

5 minutes or until soup bubbles and cheese has melted. Stir

occasionally. 3. Serve garnished with chopped parsley.