74.78.117.16 at 22:36, 26 May 2014

2014-05-26T22:36:09Z

74.78.117.16: Created page with "Makes: 4 sides Active Time: 30 minutes Total Time: 90 minutes From: http://www.vegetariantimes.com/recipe/moroccan-potato-casserole-2/ =Ingredients= 6 cloves garlic 2 tsp. p..."

2014-05-26T22:32:07Z

Created page with "Makes: 4 sides Active Time: 30 minutes Total Time: 90 minutes From: http://www.vegetariantimes.com/recipe/moroccan-potato-casserole-2/ =Ingredients= 6 cloves garlic 2 tsp. p..."

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Makes: 4 sides

Active Time: 30 minutes

Total Time: 90 minutes

From: http://www.vegetariantimes.com/recipe/moroccan-potato-casserole-2/

=Ingredients=
6 cloves garlic

2 tsp. paprika

½ tsp. ground cumin

¾ cup chopped cilantro

¾ cup chopped fresh parsley

Juice of 1 lemon

3 Tbs. red wine vinegar

2 Tbs. olive oil

1 ½ lbs. red-skinned potatoes, cut into ½-inch-thick slices

3 large bell peppers (one each red, green and yellow), cut into 1 ½ inch squares

4 stalks celery, cut into 2-inch pieces

1 lb. ripe tomatoes, cut into eighths

1 Tbs. olive oil

== Step 1 ==
Preheat oven to 350°F. Make sauce: In food processor, combine garlic, paprika and cumin; process until paste forms. Add herbs, and pulse on/off to blend. Add lemon juice, vinegar and oil, and process to blend.

== Step 2 ==
In large bowl, combine potatoes, bell peppers and celery. Season to taste with salt and pepper. Add sauce, and toss to coat. Transfer to large shallow baking dish, and scatter tomatoes over potato mixture. Drizzle oil over top. Cover with foil, and bake 35 minutes. Remove foil, and bake until vegetables are tender, 20 to 25 minutes more. Serve hot.

@@ Line 1: / Line 1: @@
 Makes: 4 sides
-Active Time: 30 minutes
+Active Time: 20 minutes
-Total Time: 90 minutes
+Total Time: 55 minutes
-From: http://www.vegetariantimes.com/recipe/moroccan-potato-casserole-2/
+From: http://www.grouprecipes.com/71841/parmesan-broccoli-timbales.html
 =Ingredients=
-tsp. paprika
+tablespoon butter
-½ tsp. ground cumin
+small onion, minced
-¾ cup chopped cilantro
+cups frozen chopped broccoli, thawed
-¾ cup chopped fresh parsley
+cup half and half
-Juice of 1 lemon
+/2 teaspoon salt
-Tbs. red wine vinegar
+/8 teaspoon ground nutmeg
-Tbs. olive oil
+/8 teaspoon pepper
-½ lbs. red-skinned potatoes, cut into ½-inch-thick slices
+/4 cup grated parmesan cheese
-large bell peppers (one each red, green and yellow), cut into 1 ½ inch squares
+eggs
-stalks celery, cut into 2-inch pieces
+== Step 1 ==
-lb. ripe tomatoes, cut into eighths
+grease 4 small baking cups
-Tbs. olive oil
+heat butter in a large skillet over medium high heat
-== Step 1 ==
+add onion, cook until tender, about 5 minutes
-Preheat oven to 350°F. Make sauce: In food processor, combine garlic, paprika and cumin; process until paste forms. Add herbs, and pulse on/off to blend. Add lemon juice, vinegar and oil, and process to blend.
-== Step 2 ==
+invert to serve
-In large bowl, combine potatoes, bell peppers and celery. Season to taste with salt and pepper. Add sauce, and toss to coat. Transfer to large shallow baking dish, and scatter tomatoes over potato mixture. Drizzle oil over top. Cover with foil, and bake 35 minutes. Remove foil, and bake until vegetables are tender, 20 to 25 minutes more. Serve hot.

Dinners/Parmesean-broccoli timbales - Revision history

74.78.117.16 at 22:36, 26 May 2014

74.78.117.16: Created page with "Makes: 4 sides Active Time: 30 minutes Total Time: 90 minutes From: http://www.vegetariantimes.com/recipe/moroccan-potato-casserole-2/ =Ingredients= 6 cloves garlic 2 tsp. p..."