Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Dip Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Friday 16 January 2015

Vegetable Dip Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Dip Recipe Biography

Source:- Google.com.pk

Chef Shayna's Vegetable Spring Rolls recipe:-
Ingredients

    2 Tbsp. vegetable oil

    1 cup green onions, sliced

    1 tsp ginger, grated

    1 tsp garlic, grated

    4 cups cabbage, shredded

    2 cups mung bean sprouts

    1 cup carrots, shredded

    1 cup shiitake mushrooms, sliced

    1 tsp soy sauce

    Dash sesame oil

    20 egg roll shells

    1 egg, beaten

    Vegetable oil
Directions

    Preheat oven to 400 F.

    Heat the vegetable oil in a wok over high heat and add the green onions, ginger, and garlic. Stir until fragrant.

    Add the cabbage, bean sprouts, and carrots to the pan and saute. until the cabbage begins to wilt. Stir in the mushrooms and stir fry for a minute.

    Combine the soy sauce and sesame oil in a small bowl or cup and mix together until uniform. Pour the liquid mixture into the vegetables and stir together until the vegetables are evenly coated. Turn off the heat and drain off any excess liquid from the vegetable filling.

    Place an egg roll wrapper on your work surface with one corner pointing at you. Place 1-2 tablespoons of filling into a 2 inch rectangle just below the horizontal diagonal line that connects the right and left corners. Take the corner nearest you and fold it over the filling, rolling it away from you so that the filling is completely encased in wrapper. Fold the right and left corners in toward the center, keeping it snug, but not so tight that the wrapper breaks, and continue rolling until you have 2-inches of the last corner left.
    Dip your finger or a brush into the egg and paint the edges of the last corner, then quickly roll up the egg roll.

    Line a baking sheet with parchment arrange the egg rolls on the sheet leaving a little room between each one. Brush the tops of each egg roll with a little oil.

    Bake for 10 minutes, then flip the egg rolls over and bake another 5- 10 minutes. Remove from oven and serve with dipping sauce.
Fresh Vegetable Dip Recipe:-
Ingredients

    1-1/2 cups (12 ounces) sour cream
    3/4 cup mayonnaise
    1 tablespoon dried minced onion
    1 teaspoon garlic salt
    1 teaspoon dill weed
    1 teaspoon dried parsley flakes
    Dash Worcestershire sauce

Directions

    In a small bowl, mix the first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables. Yield: 2-1/4 cups.

Dill Vegetable Dip:-

Ingredients:

    2/3 cup sour cream
    2/3 cup mayonnaise
    1 teaspoon dill
    1 teaspoon parsley
    1 teaspoon garlic salt
    1 teaspoon minced onion

Directions:

    1
    combine all ingredients and mix well.
    2
    Enjoy.

Kitchen Dictionary: dill:-
A green herb with feathery leaves, called dill weed. The flat tan dill seed is actually the dried fruit of the herb.

Ingredient

Season: available year-round

How to prepare: The flavor is destroyed in heating so add at the end of cooking. Often used in pickles and flavoring fish.

Matches well with: beets, breads, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes, veal

Substitutions: 1 tbsp dill seed = 3 heads fresh or dried dillweed
Mom's Famous Raw Vegetable Dip:-
Ingredients Edit and Save
Original recipe makes 2 cups Change Servings

    1 cup sour cream

    1 cup mayonnaise

    2 teaspoons minced onion

    2 teaspoons chopped fresh parsley

    2 teaspoons chopped fresh dill

    2 teaspoons seasoned salt
Directions

    Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Veggie Basket with Smokey Ranch Dip:-
Ingredients

Smokey Ranch Dip:
1 cup sour cream
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)
2 teaspoons honey
1 large bell pepper, hollowed out for presentation
Veggie Basket:
Green beans
Asparagus spears
Broccoli florets
Rainbow carrots
Baby yellow carrots
Baby heirloom tomatoes
Baby fennel, sliced
Icicle and big red radishes
Cucumbers, sliced
Jicama, peeled and cut into sticks
Yellow summer squash, cut into coins
Purple bell peppers, seeded and cut into strips

Directions
Smokey Ranch Dip:

Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.

Veggie Basket:

Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely.

Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.

Recipe courtesy Dan Smith and Steve McDonagh
Veggie Basket:
Green beans
Asparagus spears
Broccoli florets
Rainbow carrots
Baby yellow carrots
Baby heirloom tomatoes
Baby fennel, sliced
Icicle and big red radishes
Cucumbers, sliced
Jicama, peeled and cut into sticks
Yellow summer squash, cut into coins
Purple bell peppers, seeded and cut into strips

Vegetable Dip Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics