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  You don't need a Green thumb to grow plants from seeds

The Seed Starter Kit Mini Greenhouse Comes With 50 Peat Pellet, Great as a year round indoor or an outdoor garden
The
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Peat Pellets
The convenient, no-mess way to start all seeds and cuttings.
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in many varieties of herbs, and vegetables

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                                  Chunky Marinara Sauce
Ingredients

      1 c  diced red onion
      1 c  diced celery
      1 c  diced zucchini
      1 c  diced mushrooms
      4 c  peeled, diced
tomato's (about 8 medium)
      1 c  tomato juice
      2 tb tomato paste
      2 tb chopped fresh basil
      1 tb chopped fresh oregano
      1 ts minced garlic
    
Instructions
Dice onion, celery, zucchini, and mushrooms into 1/2" chunks. Sauté in balsamic vinegar, about 5 minutes. Add tomato's; blend in tomato juice, tomato paste, herbs, and garlic. Simmer for 20 minutes, or until sauce is reduced by 1/3. Serve over pasta.
            From: "Jim Bakker" Submitted By DONNA WEBSTER

Italian Pesto Sauce

           Ingredients
3 c Loosely packed fresh basil
3/4 c Olive oil
1/4 c Pine nuts or (Black Walnuts , Pecans)
3 Garlic cloves
1 ts Salt
1/2 c Parmesan cheese -
Freshly grated 3 tb Romano pecorino cheese OR Parmesan cheese

Instructions

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning.
If you plan to freeze the sauce, add the cheese after the sauce has thawed


Herbed Butter Spread

     Ingredients

(8 servings)

1 c Soft butter or margarine
3  tbs Herbs

      Instructions

(combine basil, thyme, rosemary and tarragon or your favorite herbs). Stir to combine. Spread on one side of  8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables.



                                                       Herb Garden Vinegar

Ingredients

      1  bottle white wine vinegar
      2  tb rice vinegar
      1  tb balsamic vinegar
      1  few grains whole coriander
      1  few grains whole green-peppercorns; crushed
    1/8 ts red pepper flakes
      2 
stalks tarragon
      1 
stalks rosemary
      2 
stalks  thyme
      2  stalks  basil
      2
stalks  oregano
Instructions

Slide whole herb stalks into bottle, stem end down. Add peppers and
coriander. Pour liquid ingredients into sterilized bottle with non-metal
cap (cork is best). Let set for four to six weeks. Strain, pour back into
bottle, replacing herbs with one fresh stalk of each.

                   Buttermilk Dressing With Herbs & Green Pepper
Yield: About 1 1/2 c. dressing
Ingredients
     2/3 c  buttermilk
     1/3 c  olive oil
  1 1/2 tb lemon juice
     1/4 c  mayonnaise
      3 tb chives; snipped
      1 ts fresh minced tarragon
      2 ts fresh minced basil
      2 ts fresh minced purple basil
      1 ts fresh minced parsley
      2 ts coarsely ground green --peppercorns
     1/2 ts salt (approximately)
     1/4 ts sugar


Instructions

Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small
bowl until mixture is smooth and well blended. Blend in remaining
ingredients. Cover the bowl tightly with plastic wrap and refrigerate
for at least 30 minutes. Correct seasoning and allow to come to cool
room temperature before serving.


                                                Grilled Vegetable Antipasta
            
Ingredients

           For the marinade:
     2/3 c  olive oil
     1/4 c  fresh lemon juice,; or to taste
      2 tb Sherry wine vinegar; or red wine vinegar
      1 tb Dijon mustard
      2 ts minced fresh thyme leaves
      2 ts minced fresh tarragon leaves
      1 tb minced garlic
      3 tb minced fresh parsley leaves,; or to taste
      Salt and freshly ground black pepper to taste
vegetables
      2  Yellow squash, trimmed and cut into1/4-inch thick slices
      2  Zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
      2  Small eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
      1  Red and green bell pepper, cored, seeded and quartered               
      1  Red onion, cut into;1/4-inch thick slices
          Minced fresh parsley
         Oil-cured or brine-cured black olives; pitted and sliced           -           
         Parmesan shavings for garnish,; if desired
Instructions

Make the marinade: in a bowl whisk together the ingredients.


In a large shallow glass or ceramic baking dish, arrange the vegetables.
Add the marinade, turning the vegetables to coat with the marinade, and let
stand, covered and chilled, for at least 2 hours, or overnight. Drain
vegetables reserving marinade.

Heat grill pan over moderately high heat until hot. Add vegetables and
grill, in batches, for 3 - 4 minutes on each side, or until tender.
Transfer vegetables to a serving dish, drizzle with remaining marinade and
sprinkle with parsley. Garnish with olives and Parmesan shavings.

Yield: 6-8 servings

Per serving (excluding unknown items): 1296 Calories; 145g Fat (99%
calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 189mg
Sodium


                                       
                                                  Salsa With Fresh Cilantro
Yield: 1 Servings
Ingredients
  1/4 c  chopped fresh cilantro leaves
  2   medium tomatoes, chopped
  1  small Serrano or jalapeno pepper peeled,; seeded and minced
  1/4 c  chopped onion
  1   minced garlic clove
  1/2 ts red wine vinegar

Instructions

Mix all ingredients. Serve with tortilla chips or Mexican foods.
Great in guacamole. Makes approximately 1 cup.


Herb Crusted Chicken with shallot and herb salad

Chefs Anne and David Gingrass
Serves Four

Ingredients
1 Large roasting chicken
1 cup Italian parsley leaves, stems removed
1 cup Basil leaves, torn
1/4 cup Chives, cut 1/2" long
1/2 cup Chervil sprigs
1/4 cup Tarragon leaves
1/4 cup Virgin olive oil
1  clove Garlic, sliced thinly
2  Shallots, walnut sized, peeled and sliced
1 Tb. Virgin olive oil
1/4 Lemon, juiced
1 Tb. Grated Parmesan cheese

Preparation
-Prepare the salad and marinade
Combine all of the herbs in a bowl and toss together well. Remove 1-1/2 cups to a separate bowl and reserve, covered with a damp towel in the refrigerator, for garnish. Combine the remaining herbs with the garlic, shallots and olive oil and puree in a blender until smooth.

-Prepare the chicken
Rinse the chicken and pat dry with a clean towel. Rub with the olive oil and herb puree and marinate overnight. The next day, sprinkle the chicken liberally with salt and pepper. Pre-heat the oven to 350 F. and place the chicken in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the meat from the bone.

-Finish the dish
Toss the herb salad with the olive oil, lemon juice and Parmesan cheese and season to taste with salt and pepper. Divide the chicken onto four warm plates and garnish with the salad. Serve with green onion risotto.