Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetarian - Potatoes Pie
Famous Authors (View All Authors)
Vegetarian - Potatoes Pie Post by :zserge Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2012

Click below to download : Vegetarian - Potatoes Pie (Format : PDF)

Vegetarian - Potatoes Pie

Serves 8

4 medium potatoes, peeled
2 tablespoons butter (30 g)
2 tablespoons heavy cream
1 container (15 ounces) ricotta cheese
1 cup sour cream
1/2 cup grated parmesan cheese
2 eggs slightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
6 scallions chopped
1 unbaked 10 inch pie shell

Preheat oven to 350.

In a large heavy saucepan, cook potatoes in lightly salted water for 20 minutes or until tender. Drain potatoes and mash until smooth. Place in medium bowl and beat in butter and cream. Add ricotta, sour cream, parmesan cheese, eggs, salt, pepper, nutmeg and scallions, blending well.

Pour into unbaked pie shell. Bake for 50 to 60 minutes or until golden.
If you like this book please share to your friends :

Vegetarian - Rollantini Di Melanzane (eggplant Rolls) Vegetarian - Rollantini Di Melanzane (eggplant Rolls)

Vegetarian - Rollantini Di Melanzane (eggplant Rolls)
2 large eggplants (about 8 inches long) (can use smaller ones for smaller rolls) Salt Olive oil 1/4 chopped or shredded sharp provolone cheese (can use mild but sharp was really good here) 1 (14 oz.) Ricotta (if using low fat or no fat, drain overnight before use)1 (10 oz.) pkg frozen spinach, thawed and squeezed dry (can use Swiss chard if you like) 1 cup grated Pecorino Romano or Parmiggiano cheese 3 Tablespoons roasted pine nuts, chopped Freshly ground pepper Salt to taste (remember cheese has salt in it so be careful) 1 qt. Marinara or spaghetti sauce of choice

Vegetarian - Entree -  Green Curry Vegetarian - Entree - Green Curry

Vegetarian - Entree -  Green Curry
1 lb. russet potatoes 1 lb. green beans 1/4 lb. zucchini 1 lb. spinach 5 tbsp. butter 1 1/2 lb. onions 10 medium cloves garlic 2 tsp. ground turmeric 1 tbsp ground coriander 1 tbsp ground cumin 1/2 tsp. hot paprika 1/2 tsp. cayenne pepper 1/2 tsp. black pepper 1/4 tsp. cinnamon 1 1/2 tsp. salt 1 1/2 tbsp. fresh ginger -- peeled & grated 4 tbsp. green chiles -- chopped 2 tbsp. lemon juice 3/4 cup water Scrub or peel the potatoes, quarter them lengthwise, and slice thickly. Boil in salted water for 5