Delicious Vegetarian Main Courses Here are three delicious vegetarian main courses: No. 1: Portabello Mushroom Lasagne 6 Servings 1 pound ground soya 4 vegetarian sausages (mild or hot ) 1 medium onion garlic salt to taste pepper to taste 6 substantial Portabello mushrooms 1 substantial container ricotta cheese 1 egg Lots of grated mozarella cheese Canned spaghetti sauce (or create your own ) How to Prepare: Preheat oven to 350F degrees Remove soya sausage meat from casings. Brown soya sausage and minced soya beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills. Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to avoid sticking. Generously pack every mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top every cap with a handful of the grated mozarella. Then top every cap with a liberal amount of the soya meat/onion mixture. Top every cap with another handful of mozarella. Pour spaghetti sauce over each cap and around the Moncler Pas Cher bottom of the pan. Top with the remaining mozarella cheese. Bake at 350 for 30-35 minutes.
Allow to cool for about 10 No. 2 Baked Tomatoes With Provencale Stuffing 4 Servings 4 md tomatoes - unpeeled, cored, pulp removed 1 T olive oil 3/4 c onions, chopped 2 cloves garlic, ground 1/2 T fresh parsley, chopped 2 t fresh basil, chopped 1 1/2 t fresh thyme, chopped 1/2 t salt 1/4 t black pepper 3/4 c bread crumbs 1/4 c plus 2 tablespoons Parmesan cheese Bring the oven to 375F. Core tomatoes and scoop the insides out to leave whole skins. Heat skillet with oil to medium heat and saute onion and garlic for about 3 minutes. Stir in tomato cores, herbs and seasonings. Saute for around 4 minutes or until the moisture disappears. Remove from heat and stir in breadcrumbs and a cup measure of the Parmesan cheese. Keep the remainder of the cheese for later. Stuff the tomatoes with the mixture and sprinkle uniformly with the remaining quantity of Parmesan cheese. Bake for around 15 minutes. No. 3 Franconia Root Vegetables 6 Servings 6 lb potatoes, peeled 1 1/2 lb small carrots, trimmed and scraped (or substantial carrots, cut carefully in ovals) 1 lb small turnips, peeled, sprout end (or substantial turnips, trimmed 12 small white onions a little margarine 1 t dried thyme leaves, crumbled Salt and freshly ground pepper to taste 1/4 c parsley, chopped 1 large marrow, cored Parajumpers Jakke Drop potatoes into a saucepan of cold, salted water.
Over high heat, bring water to a boil, reduce heat to medium |and cook potatoes for 12 minutes. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals). Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and boil until barely tender (10 to 15 minutes, depending on size ). Drain, at once cool under running water, and set vegetables aside. Around one hour before marrow will be served, position potato quarters in margarine (at least 1/2 cup ) and turn them to coat. (If you are allowed you can use a little unsalted butter). Position in oven (wherever there's room, including the bottom shelf ) yet roast for 45 minutes, turning each 10 minutes Stivali Ugg or so to brown all sides uniformly. Add carrots, turnips, and onions. Sprinkle with thyme, salt, and pepper. Keep roasting and turning frequently until vegetables are tender and uniformly browned (around 15 minutes or slightly longer ). Using tongs (or a slotted spoon ) and draining off excess fat, remove to serving dish and sprinkle with parsley.
