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eggplant dressing
at recipeseasy.com
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EGGPLANT DRESSING
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Yield: 1 Servings
2 ts Coridander seeds
4 Whole cayenne peppers
2 ts Tamarind paste
3 tb Grated fresh coconut
(optional)
1 tb Black mustard seeds
2 ts Cumin seeds
Salt to taste
1 lg Eggplant.
Skin the eggplant and chop it up into small cubes. Microwave or roast
the eggplant so it is well cooked. Heat up 2 tsp of vege oil in a
skillet, and when it starts get hot add the mustard (watch out
because it will pop a little), cayenne pepper and the dal in that
order and keep turning the dal until it turns golden. Add the cumin
seeds. Take this masala and grind it in the blender. Add the ground
masala, tamarind and salt to the eggplant and puree it.
I would like to have feedback.
Posted by "Paul P. Narayanan" pnarayanan@fdic.gov to the Fatfree
Digest [Volume 15 Issue 10] Feb. 10, 1995. 3 tbsp Udid dal (lentils
you can get from an Indian grocery store)
Individual recipes
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Crab and Eggplant Dressing
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Yield: 8 servings
12 Fresh crabs
Wesson oil
1 Onion
1/2 Bell pepper
4 Cloves garlic
1/2 ts Black pepper
4 Stalks celery, chopped
Pepperidge Farm Dressing
Parsley
Red pepper to taste
Salt to taste
1 ts Kitchen Bouquet
Boil crabs in black pepper seasoned water around 30 minutes. Cool. Pry
crabs open with a knife. Remove all white meat and a little crab fat.
Set aside.
Scrub shells in clean water. Drop in boiling water with a pinch of
soda for about 20 minutes. Cool shells before adding stuffing.
Saute chopped onion, green pepper, garlic and celery in Wesson oil for
about 5 minutes. Add crabmeat and brown. Add a little butter, crab
fat and water to moisten. Then add red pepper, salt, Kitchen Bouquet
(this will turn it slightly brown). Cover and simmer 30 minutes (or
until water is absorbed). Mix with dry dressing and stuff the shells.
Top with bread crumbs. Bake 20-25 minutes in 350 degree oven. Can be
frozen but omit crumbs on top. You can also refrigerate over night
and then bake. Submitted
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BEEF AND EGGPLANT SALAD WITH PESTO DRESSING - Bon Appetit
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Yield: 1 cup
1 c Mayonnaise 3 md Garlic cloves, pressed
2/3 c Snipped fresh chives Freshly ground white pepper
Mix all ingredients in small bowl. (Can be prepared 1 day ahead.
Cover with plastic wrap and refrigerate.)
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BEEF AND EGGPLANT SALAD WITH PESTO DRESSING - Bon Appetit
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Yield: 1 cup
1 c Mayonnaise 3 md Garlic cloves, pressed
2/3 c Snipped fresh chives Freshly ground white pepper
Mix all ingredients in small bowl. (Can be prepared 1 day ahead.
Cover with plastic wrap and refrigerate.)
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Eggplant Dressing
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Yield: 1 servings
1 lg Potato, grated
1 lg Onion, chopped
3/4 Loaf of bread, trim crusts
2 Eggs
1 ts Salt
1/2 c Milk, or more
6 Stalks celery, chopped
1 pk Corn bread mix, baked
1 lb Sausage, bulk
2 tb Poultry seasoning
Pepper to taste
1 cn Chicken or turkey broth
Crumble breads up, add enough milk to moisten. Add remaining
ingredients and saute until onion and celery are tender. Place in big
casserole. Bake at 350 F. for 1 to 2 hrs. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
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Aunt Verna Mae's Eggplant Dressing
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Yield: 8 Servings
1 cn Butter-me-not biscuits
4 lg Apples; chopped
2 c 7-up; sprite, or ginger ale
1 c Sugar
1 Stick butter
1/2 ts Cinnamon
1/2 ts Nutmeg
From: odonoghu@aur.alcatel.com (Denise O'Donoghue)
Date: 29 Nov 1994 21:59:44 -0500
Roll biscuits out thin and filled with raw chopped apples (takes about 4
large apples). Pinch ends of each biscuit around the apples to seal Mix
remaining ingredients in saucepan. Bring to a boil, pour over apple
dumplings. Bake at 400 degrees for about 30 minutes, or until brown.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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Cajun Eggplant Dressing
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Yield: 4 Servings
2 tb Paprika
1 tb Cumin
1 tb Thyme
1 tb Onion powder
1 tb Garlic powder
1 tb Oregano
1 ts Black pepper
1 ts Cayenne pepper
Salt; to taste
Combine.
*REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to
know to get you through the barbecue season," by Marlena Spieler, Wed
5/13/98; San Francisco Chronicle
Sent by Hanneman
Notes: makes enough for about 2 pounds of food. See Also "Grilling3:
Marinades and Rubs"
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Eggplant and Oyster Dressing
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Yield: 1 Servings
1 md Eggplant
1 1/2 lb Mushrooms, cut into thick
sl (1/3-1/2 in.)
(I used button and crimini;
Didn't care for the shitaake
Though)
2/3 c Homemade soup mix (recipe
Below) plus 2 c. water OR
2 cn Lowfat Cream of Mushroom
Soup
4 Cloves crushed garlic (or to
Taste)
1 tb Paprika (or to taste; I use
More!)
1 ts Nutmeg (or to taste)
Salt and pepper to taste
1/4 c Each balsamic vinegar &
White wine for sauteing
Cut the eggplant into thick slices (can leave skin on, if desired) salted
the slices, and let them drain for about half an hour or so. Pat them dry
with a paper towel, then cut into bite-sized chunks. (The salting/draining
helps keep the eggplant from getting bitter.)
In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.
Add crushed garlic to this mixture, and use this to saute eggplant until it
is nice and soft (15-20 minutes at medium heat). Remove eggplant, and saute
mushrooms in remaining vinegar/wine mixture until they release their
juices. Stir in eggplant, then add soup mix and water (or canned soup, if
using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6
minutes until sauce has thickened and veggies are heated through. Add
additional water if sauce is too thick, and do not overcook.
Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people.
Recipe can be halved.
I got this soup recipe off this group, but unfortunately lost the name of
the author. Its really wonderful! The only comment is that I use less water
when making cream sauces than is suggested here.
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Eggplant Dressing
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Yield: 1 Servings
2 ts Coridander seeds
4 Whole cayenne peppers
2 ts Tamarind paste
3 tb Grated fresh coconut
(optional)
1 tb Black mustard seeds
2 ts Cumin seeds
Salt to taste
1 lg Eggplant.
Skin the eggplant and chop it up into small cubes. Microwave or roast the
eggplant so it is well cooked. Heat up 2 tsp of vege oil in a skillet, and
when it starts get hot add the mustard (watch out because it will pop a
little), cayenne pepper and the dal in that order and keep turning the dal
until it turns golden. Add the cumin seeds. Take this masala and grind it
in the blender. Add the ground masala, tamarind and salt to the eggplant
and puree it.
I would like to have feedback.
Posted by "Paul P. Narayanan" pnarayanan@fdic.gov to the Fatfree Digest
[Volume 15 Issue 10] Feb. 10, 1995. 3 tbsp Udid dal (lentils you can get
from an Indian grocery store)
Individual recipes
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Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing
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Yield: 1 Cake
1 Cake mix
1 pk Green jello prepared
Black frosting
8 Licorice sticks
8 Gumdrops
(once made as a tease for a woman who HATED spiders)
Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the
other. Once unmolded, cut the bigger one (the "body") in half,
horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL
with well-whipped set green Jello, and reattach the halves. Frost black,
arrange on serving platter. Use licorice stix as legs. Use 2 BIG green
gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts
green goop, just like a real spider when stepped on.
Why not add a red hourglass to the back and make it toxic? ;-)
August 1994, Lars in Denmark
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