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Vegetarian Recipes

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Bell pepper cous cous
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Essential cookware

Wine

 

Bell Pepper Cous Cous

Ingredients:

  • 2 red or yellow bell peppers, diced
  • 1 large onion, chopped
  • 3 tbsp of olive oil
  • 2 cups of cous cous
  • 2 cups of salted boiling water

Directions:

  1. In a pan, heat oil, peppers and onion for 10 minutes or until the peppers are cooked
  2. Pour cous cous into a bowl.
  3. Add boiling water and the fried onion and peppers.
  4. Stir and allow to cool for 5 minutes.

Serves: 4 persons

 

 

 

Stuffed Garden Tomatoes

Ingredients:

  • 6 large tomatoes, hollowed out (save the inside of the tomato)
  • 2 1/2 cups of basmati rice, cooked
  • 2 medium potatoes, diced into tiny wedges
  • 2 cloves of garlic, diced
  • 2 tbsp of olive oil
  • salt and pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Fry the garlic and potatoes and the saved tomato with the oil in a large pan.
  3. Mix the rice and potatoes, oil, garlic, tomato in a large bowl. Add salt and pepper.
  4. Place the hollowed-out tomatoes on a baking sheet.
  5. Rub them with olive oil and fill them with the rice mixture.
  6. Place in a 350 degree oven for 10-15 minutes.

Serves: 4-6 persons

 

 

 

Beer Spuds

Ingredients:

  • 2 ½ lbs. baking potatoes
  • ¼ c. margarine, softened
  • ½ c. ale beer
  • 2 tsp. salt

Directions:

  1. Peel potatoes and cut into 1-in. cubes.
  2. Cook in boiling water 20-25 minutes until tender and drain.
  3. Place in large mixing bowl.
  4. Add beer, salt and margarine and beat at medium speed with a mixer until fluffy.
  5. Serves 6.

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