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    You are in: Home / Cookbooks / Engrossed's sides and appetizers
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    102 recipes in

    Engrossed's sides and appetizers

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    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. I've never seen one like this! It sounds more like a flavored oil sauce. Serve with poached or baked fish, grilled meats, artichokes, cauliflower or broccoli.

    Recipe #254252

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think some orange zest and vanilla would be good in this also.

    Recipe #306329

    From: "The Bean Cookbook" by Norma S. Upson.

    Recipe #265349

    This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.

    Recipe #196314

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! You may want to add a touch of orange, lemon or lime juice to the mashed banana.

    Recipe #283564

    I got this easy recipe from one of my aunts at my bridal shower.

    Recipe #233151

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.

    Recipe #257777

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."

    Recipe #254679

    Wow, do these sound good! I bet they would still be good with an unfried corn tortilla like a soft taco. Or fry the tortilla like a taco instead of a taquito. If you can't find blue use white or yellow corn tortillas.

    Recipe #206824

    From Martha Green's Cooking Things on our local public radio.

    Recipe #207264

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Chewy, easy-to-love short-grain brown rice makes an appealing grain base for a salad containing many of the elements of a traditional salade nicoise. The tuna and its soaking oil become a major part of the dressing, coating each grain with the savor of the sea." *Time does not include time to cook rice and green beans.

    Recipe #256978

    From “North African Cooking” by Hilaire Walden.

    Recipe #305855

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."

    Recipe #256981

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."

    Recipe #256262

    Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild but would increase the spices. If you like it hot but don't have fresh peppers, use crushed red pepper flakes.

    Recipe #302296

    From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.

    Recipe #379158

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

    Recipe #283563

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.

    Recipe #283560

    This is adapted from a co-workers recipe that she brought to a potluck. It is very good plain, on lettuce, in a sandwich...as a chip dip...on a tostada...on saltine crackers....on toast...etc. I can't handle hot food and this has just the right amount of spice from the chilies. The veg-all may seem strange but it's very good in it.

    Recipe #241687

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.

    Recipe #257480

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