Re: Mattie's Recipe Box May 05, 2009 09:42AM | Admin Registered: 15 years ago Posts: 506 Status: |
Quote
Mattie
Okay, as promised (though a week late) I am soooo trying this one! Sounds delicious! (sorry Dean)
vegetable sausage recipe - [answers.yahoo.com]
3 c Mixed vegetables - such as artichoke hearts, - asparagus, mushrooms, - broccoli or cauliflower
1 c Cooked spinach; chopped
2 tb Olive oil
2 md Onions; roughly diced
1/2 c Bread crumbs
3/4 c Egg whites
1/2 ts Ground coriander
1 ts Minced garlic
1/2 ts Salt; or as desired
1/2 ts Ground white pepper
1 ts Fresh rosemary leaves -OR-
1/2 ts -Dried rosemary leaves
4 Feet sausage casing OR plastic wrap to form sausage links
ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 7 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.
Re: Mattie's Recipe Box May 05, 2009 08:07PM | Registered: 15 years ago Posts: 1,070 Status: "I punched that damn leprechaun back." |
Re: Mattie's Recipe Box May 07, 2009 11:09AM | Admin Registered: 15 years ago Posts: 1,714 Status: |
Quote
Mattie
Update on the veggie "sausage". Didn't come out like I'd hoped.
The flavor wasn't all bad and it didn't look like.... well, ummmmmm, vomit.... after I put it into the casing (it was all nice and very pretty, and if anyone ever needs help stuffing a sausage casing, I'm your girl! I've got that technique down now! )
Biggest problem - no matter what I did it just wasn't firm enough. Even after stuffing it into the casing. As soon as I cooked 'em and cut 'em open..... mush again. *sigh*
Next time I'm adding cream cheese and stuffing it into bell peppers or something!
Hey Ula, how do you feel about mushrooms? You already admitted to no cream cheese or spinach, but I've got a new recipe for fried mushrooms that are 'little balls of heaven'. (and yes, I do know how dirty that sounds )
Re: Mattie's Recipe Box May 19, 2009 01:26AM | Admin Registered: 15 years ago Posts: 506 Status: |
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Blue
HI, Matt, everything looks great! I used to love hot and spicy, but had surgery on my stomach because esophagus was becoming "eaten up" by acid....but I'd really love to have the one for roasted tomatoes! I cook fried green tomatoes as soon as they come in...Randy says I don't leave any to ripen..( I do or else I couldn't make salsa..)
I cook alot, but all mostly Southern and that's not hot enough for you..*grins* But how about Blackberry Cobbler or Strawberry Angel Food Parfait? Or do you already do those?
Quote
xDeanWinchesterx
*grins* Yes, dirty. Just a question, do I have to be an experimental degustator again?
Re: Mattie's Recipe Box May 19, 2009 02:18PM | Admin Registered: 15 years ago Posts: 1,714 Status: |
Re: Mattie's Recipe Box May 23, 2009 01:14AM | Registered: 15 years ago Posts: 1,070 Status: "I punched that damn leprechaun back." |
Re: Mattie's Recipe Box May 23, 2009 11:48PM | Registered: 15 years ago Posts: 1,070 Status: "I punched that damn leprechaun back." |
Re: Mattie's Recipe Box May 29, 2009 05:29PM | Registered: 15 years ago Posts: 1,875 Status: "I punched that damn leprechaun back." |
Re: Mattie's Recipe Box July 19, 2009 08:41AM | Admin Registered: 15 years ago Posts: 127 Status: |
Quote
Ursula
*smiles* Thanks.
Re: Mattie's Recipe Box July 20, 2009 09:49AM | Registered: 15 years ago Posts: 1,070 Status: "I punched that damn leprechaun back." |
Re: Mattie's Recipe Box October 26, 2009 04:11PM | Admin Registered: 15 years ago Posts: 506 Status: |
Re: Mattie's Recipe Box October 28, 2009 09:19AM | Admin Registered: 15 years ago Posts: 1,714 Status: |
Quote
Mattie
Just got this super new easy recipe that's so good no one will believe how easy it is.
- Blue Bell Ice Cream sandwiches covered in
- whipped topping
- crumbled Heath toffee bars (I'm told I can get them already crumbled in the baking aisle at the store) and
- dark chocolate syrup
Yum-O!
Re: Mattie's Recipe Box November 02, 2009 11:06AM | Registered: 15 years ago Posts: 1,070 Status: "I punched that damn leprechaun back." |
Quote
Mattie
Quote
Mattie
Okay, as promised (though a week late) I am soooo trying this one! Sounds delicious! (sorry Dean)
vegetable sausage recipe - [answers.yahoo.com]
3 c Mixed vegetables - such as artichoke hearts, - asparagus, mushrooms, - broccoli or cauliflower
1 c Cooked spinach; chopped
2 tb Olive oil
2 md Onions; roughly diced
1/2 c Bread crumbs
3/4 c Egg whites
1/2 ts Ground coriander
1 ts Minced garlic
1/2 ts Salt; or as desired
1/2 ts Ground white pepper
1 ts Fresh rosemary leaves -OR-
1/2 ts -Dried rosemary leaves
4 Feet sausage casing OR plastic wrap to form sausage links
ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 7 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.
Update on the veggie "sausage". Didn't come out like I'd hoped.
The flavor wasn't all bad and it didn't look like.... well, ummmmmm, vomit.... after I put it into the casing (it was all nice and very pretty, and if anyone ever needs help stuffing a sausage casing, I'm your girl! I've got that technique down now! )
Biggest problem - no matter what I did it just wasn't firm enough. Even after stuffing it into the casing. As soon as I cooked 'em and cut 'em open..... mush again. *sigh*
Next time I'm adding cream cheese and stuffing it into bell peppers or something!
Hey Ula, how do you feel about mushrooms? You already admitted to no cream cheese or spinach, but I've got a new recipe for fried mushrooms that are 'little balls of heaven'. (and yes, I do know how dirty that sounds )
Re: Mattie's Recipe Box December 30, 2009 07:16PM | Admin Registered: 15 years ago Posts: 127 Status: |
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