VEGETABLE FRITTO MISTO WITH LEMON MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dredge the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the flour. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
- For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.
- Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
CHILI MAYONNAISE
Steps:
- Combine all of the ingredients.
CRACKED CRAB, CHILI MAYONNAISE AND SHRIMP CHIPS
My grandfather grew up on the bayous of Louisiana, and seafood platters were frequent at our pre-Thanksgiving table. The night before Thanksgiving, when all the family gathered, we would have shrimp creole. The next day, the 'pre-game' play was a bowl of the leftover shrimp creole and cracked crab. I have incorporated this tradition into my own Thanksgiving feast day; it is a nice light starter, preparing one for the onslaught of heavy foods to come.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside.
- For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside.
- For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices.
More about "vegetable rolls with chili mayonnaise recipes"
VEGETABLE ROLLS WITH CHILI MAYONNAISE - FOOD NETWORK
2015-09-04 For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar. For the Vegetable Rolls: In a medium …
From foodnetwork.co.uk
Cuisine AsianCategory Lunch, Snacks, StartersServings 4
From foodnetwork.co.uk
Cuisine AsianCategory Lunch, Snacks, StartersServings 4
See details
SEARCH PAGE - FOOD NETWORK
1. Lightly brush the base of a 38cm x 25cm Swiss roll tin with vegetable oil. Cut a sheet of greaseproof paper to fit the base of the tin exactly. Brush the paper with a little more oil, then …
From foodnetwork.co.uk
From foodnetwork.co.uk
See details
ROASTED FALL VEGETABLES WITH ROSEMARY RECIPE
19 hours ago Line a 12 x 18 inch sheet pan with parchment paper. Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large …
From allrecipes.com
From allrecipes.com
See details
CRISPY BáNH Mì SPRING ROLLS WITH CREAMY CHILI MAYO RECIPE
2018-08-09 Ingredients. 1 large carrot, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups) 1 small daikon radish, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups) 1/4 cup sugar. 1 …
From seriouseats.com
From seriouseats.com
See details
VEGETABLE ROLLS WITH CHILI MAYONNAISE | PUNCHFORK
1/2 cup mayonnaise; 1/2 cup Asian chili sauce; 1 tablespoon brown sugar; 1 tablespoon fresh lemon juice; 1 tablespoon fish sauce
From punchfork.com
From punchfork.com
See details
VEGETABLE ROLLS WITH CHILLI MAYONNAISE - GO FOR ADDED BITE WITH A ...
1) In a small bowl, mix together the mayonnaise, chilli sauce, lemon juice, fish sauce, garlic, and brown sugar. 2) In a medium mixing bowl, mix together the red pepper, yellow pepper, carrot, …
From foodnetwork.co.uk
From foodnetwork.co.uk
See details
VEGETABLE ROLLS WITH CHILI MAYONNAISE | RECIPE | FOOD NETWORK …
Apr 4, 2014 - Get Vegetable Rolls with Chili Mayonnaise Recipe from Food Network
From pinterest.com
From pinterest.com
See details
VEGETABLE ROLLS WITH CHILI MAYONNAISE | RECIPE | GIADA …
Nov 30, 2018 - Get Vegetable Rolls with Chili Mayonnaise Recipe from Food Network
From pinterest.com
From pinterest.com
See details
VEGETABLE ROLLS WITH CHILI MAYONNAISE | RECIPE | VEGGIE …
Apr 19, 2016 - Get Vegetable Rolls with Chili Mayonnaise Recipe from Food Network
From pinterest.com
From pinterest.com
See details
VEGETABLE ROLLS WITH CHILI MAYONNAISE RECIPE
2020-02-14 How To Make Giada's Veggie Rolls With Chili Mayo | Food Network. Duration: 04:24. Views: 117000+ ↓ Download Play
From alarmspace.blogspot.com
From alarmspace.blogspot.com
See details
COOKING WITH MUMU: VEGETABLE ROLLS WITH CHILI MAYONNAISE
2009-02-02 For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well. Lay a …
From cookingwithmumu.blogspot.com
From cookingwithmumu.blogspot.com
See details
CHICKEN & THAI BASIL SPRING ROLLS WITH SWEET-CHILI MAYONNAIS …
Stir in the sweet chili sauce and soy sauce, and bring to the boil. Remove from heat. Stir in the basil and chili. Meanwhile, place the noodles in a medium heatproof bowl and cover with …
From food.com
From food.com
See details
VEGETABLE BRUSCHETTA WITH CHILI MAYONNAISE - SAVORY THOUGHTS
2022-08-11 For the chili mayonnaise, whisk egg yolk and Dijon mustard together. Slowly add the Olive oil and continue whisking. After getting homogenous texture, add Siracha sauce.
From savorythoughts.com
From savorythoughts.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love