1/2 Tbsp VE 7 Pepper Vinegar
2 Tbsp each Soy Sauce,
2 Tbsp Vegetable Oil
2 Tbsp VE Rice Vinegar
2 Tbsp VE Red Pepper Jelly
1 Tbsp each Sesame Oil
1 Tbsp Sugar
1 Tbsp VE Oriental Stir Fry
2 tsp VE Malay (or Nonya)
Mix all ingredients together and enjoy on salads or use as a dipping sauce.
Friday, August 31, 2007
Vegetable Fried Rice
2 Tbsp vegetable oil
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced
1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced
1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.
Thai Eggplant Dip
by Dana Kayal
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil
1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil
1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.
Oriental Stir Fry Sauce
by Terra Guenther
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch
1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch
1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.
Thursday, August 30, 2007
VE BBQ Sauce
1 1/2 cups tomato ketchup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
Barbecued Sage Spareribs
6 lbs. country-style pork spareribs
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)
1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.
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* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)
1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.
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* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning
1. Mix all ingredients together.
Stuffed Beef Rouladen
Serves 4
2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
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4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce
1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.
2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
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4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce
1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.
Cream of Broccoli Soup
Serves 4
2 Tbsp butter
1 small onion, diced
2 Tbsp flour
4 cups milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes
1. Over medium heat melt butter and sauté onions.
2. Sprinkle flour over onions and sir for 1 minute. Using a whisk slowly add heated milk. Bring to a slow boil cook sauce until thickened.
3. Whisk in puréed broccoli and dip Mix. Let simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper.
5. Ladle in to individual bowls and sprinkle with VE Fines Herbes.
2 Tbsp butter
1 small onion, diced
2 Tbsp flour
4 cups milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes
1. Over medium heat melt butter and sauté onions.
2. Sprinkle flour over onions and sir for 1 minute. Using a whisk slowly add heated milk. Bring to a slow boil cook sauce until thickened.
3. Whisk in puréed broccoli and dip Mix. Let simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper.
5. Ladle in to individual bowls and sprinkle with VE Fines Herbes.
Baked Pork Chops and Stuffing
4 pork chops
2 cups soft bread cubes -- (2 slices)
2 Tbsp chopped onion
1/2 tsp VE Holiday seasoning
2 Tbsp water
2 Tbsp margarine -- melted
1/3 cup water
1 can condensed cream of mushroom soup
1. Brown chops on both sides then place in a 2 1/2-quart casserole dish in a single layer.
2. Mix together bread cubes, onion, VE Holiday seasoning, water and margarine.
3.Put about 1/4 of mixture stuffing mix on each Pork Chop.
4. Mix together water and soup then add to the frying pan used for browning the pork chops (not necessary to clean as the "browning" will add flavour). Pour soup over stuffing and chops.
5. Bake uncovered at 350 for 1 hour or until chops are tender when tested with a fork.
2 cups soft bread cubes -- (2 slices)
2 Tbsp chopped onion
1/2 tsp VE Holiday seasoning
2 Tbsp water
2 Tbsp margarine -- melted
1/3 cup water
1 can condensed cream of mushroom soup
1. Brown chops on both sides then place in a 2 1/2-quart casserole dish in a single layer.
2. Mix together bread cubes, onion, VE Holiday seasoning, water and margarine.
3.Put about 1/4 of mixture stuffing mix on each Pork Chop.
4. Mix together water and soup then add to the frying pan used for browning the pork chops (not necessary to clean as the "browning" will add flavour). Pour soup over stuffing and chops.
5. Bake uncovered at 350 for 1 hour or until chops are tender when tested with a fork.
Light Crustless Pumpkin Pie
8 servings - This recipe is great as each piece has only 35 calories
3/4 cup Splenda granular
1 tablespoon cornstarch
2 tsp VE Pumpkin Pie Spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk
1. Preheat oven to 425°F
2. In a small bowl, combine Splenda, cornstarch, and VE pumpkin Pie Spice
3. In another bowl, beat egg whites well until frothy.
4. Stir sugar mixture into egg whites. Add Stir in the can of pumpkin and slowly stir in skim milk. Stir well.
5. Lightly grease 9-inch round pie plate and add pumpkin mixture.
6. Bake at 425°F about 12 minutes then reduce temp to 350°F and reduce temperature to 350°F. Bake for and additional 30-35 minutes.
7. Remove from oven and cool slightly. Serve immediately or refrigerate for snacking on later.
3/4 cup Splenda granular
1 tablespoon cornstarch
2 tsp VE Pumpkin Pie Spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk
1. Preheat oven to 425°F
2. In a small bowl, combine Splenda, cornstarch, and VE pumpkin Pie Spice
3. In another bowl, beat egg whites well until frothy.
4. Stir sugar mixture into egg whites. Add Stir in the can of pumpkin and slowly stir in skim milk. Stir well.
5. Lightly grease 9-inch round pie plate and add pumpkin mixture.
6. Bake at 425°F about 12 minutes then reduce temp to 350°F and reduce temperature to 350°F. Bake for and additional 30-35 minutes.
7. Remove from oven and cool slightly. Serve immediately or refrigerate for snacking on later.
Holiday Stuffing
For a 12 lb. Turkey
3/4 cup (180ml) cup diced onion
1 1/2 cups (375ml) diced celery
1/2 cup (125ml) butter
1/2 to 3/4 cup (125 to 180ml) chicken stock
7 cups (1.75L) soft bread crumbs
1 cup (250ml) VE Dried Fruit
1 cups (250 ml) diced apple
1 Tbsp (15ml) VE Holiday Seasoning
VE Sea Salt & VE Pepper
VE Oven Roast
1. Sauté onions and celery in butter in large frying pan until onion translucent. Add VE Dried Fruits, diced apple, VE Holiday Seasoning, chicken stock. Bring to boil and remove from heat.
2. Pour over bread crumbs and add VE Sea Salt & VE Pepper. Combine by gently tossing ingredients together.
3. Stuff turkey. Rub turkey skin with VE Oven Roast or Poultry Seasoning. Roast according to oven baking instructions.
3/4 cup (180ml) cup diced onion
1 1/2 cups (375ml) diced celery
1/2 cup (125ml) butter
1/2 to 3/4 cup (125 to 180ml) chicken stock
7 cups (1.75L) soft bread crumbs
1 cup (250ml) VE Dried Fruit
1 cups (250 ml) diced apple
1 Tbsp (15ml) VE Holiday Seasoning
VE Sea Salt & VE Pepper
VE Oven Roast
1. Sauté onions and celery in butter in large frying pan until onion translucent. Add VE Dried Fruits, diced apple, VE Holiday Seasoning, chicken stock. Bring to boil and remove from heat.
2. Pour over bread crumbs and add VE Sea Salt & VE Pepper. Combine by gently tossing ingredients together.
3. Stuff turkey. Rub turkey skin with VE Oven Roast or Poultry Seasoning. Roast according to oven baking instructions.
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