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Belgourmet's World Famous Vegetable Recipes
Vegetable Recipes - Vegetables Recipes

Vegetable Recipe

Recipes for Vegetables

Vegetable Fried Rice

Ingredients :
1 tbsp. oil
3 eggs, beaten
2 cups water
1 pkg. (16oz) frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1 chicken bouillon cube
2 cups MINUTE White Rice uncooked

Instructions :
Heat oil in large skillet on medium heat. Add eggs; cook until set stirring occasionally. Remove from skillet.

Add 2 cups water, vegetables, soy sauce and bouillon; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Stir in egg. Serve immediately.


1 (10 to 12 oz.) box of frozen French style cut beans
1 (10 to 12 oz.) box of whole kernel corn
1/2 c. mayonnaise
1/2 c. sharp cheddar cheese, shredded
1 1/2 c. med. green pepper, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped

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*
1-2 pounds stew beef
1 c. carrot pieces
3 stalks celery, chopped
Celery leaves,
1 c. green peas
1 c. corn
1 c. cooked dried beans, kidney or navy beans
1 c. lima beans
1 sm. head green cabbage, coarsely shredded
3 good sized onions, coarsely chopped
1 sm. rutabaga or several sm. white turnips, cubed
1 c. string bean pieces
1 qt. canned tomatoes, including the juice
Salt and pepper to taste

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.
Cook until vegetables are desired doneness.

Vine Ripened Tomatoes Provencal

6 md vine ripened tomatoes; cut
-in half
2 tb parsley; minced
2 tb fresh lemon juice
2 ts olive oil
1 tb garlic; finely minced
2 ts chives; minced
1 ts thyme; minced
2 tb low-salt chicken broth;
1/2 c dry bread crumbs
1 fresh ground pepper; and
1 salt; to taste

Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.

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.

Vegetable Latkes

2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
2 Eggs
1/4 ts Pepper
1 1/2 ts Salt
1/4 c Flour
Oil for frying

Pare and coarsley shred potatoes and carrots.
Shred zucchini. Place in a bowl with onion.

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.
Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary.

Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.


6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced

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, 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.


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.
Fill a baking dish with alternate layers of tomatoes and bread crumbs; moisten each layer with oil; cover top with bread crumbs, and bake in a slow oven for 1 hour. If desired, three tablespoons of sugar may be added to the mixture while it is cooking the first time.


1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 tablespoon meat gravy
1 cup chopped meat of any kind
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until brown.


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.

Zucchini patties


5 - 7 cup peeled, grated, drained zucchini or
mixed zucchini (green, yellow, any shape)
1/2 Cup flour
1/2 cup bread crumbs or flour
1/2 Tsp salt
1 beaten egg
5 - 7 tbsp. olive or salad oil

1. Grate zucchini very finely and pour off the juice.
2. In a bowl, combine together flour, grated, drained
zucchini, salt, beaten egg.

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.
5-6 minutes per side or until done to suit your taste, or until zucchini begins to brown and is tender-crisp. When all patties will be fried, return zucchini patties to skillet, heat through.

5. Serve with Tomato sauce, or Soy sauce. Very good with sour cream on each patty.

Vegetable Recipe

Recipes for Vegetables

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