UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
UNCLE BILL'S VEGETARIAN LASAGNA
I formulated this recipe in 1989 when we found out that my DW's cholesterol became very high. This recipe became a favorite with many vegetarians. This recipe is quite time consuming but worth the effort.
Provided by William Uncle Bill
Categories One Dish Meal
Time 1h15m
Yield 2 pans, 8 serving(s)
Number Of Ingredients 25
Steps:
- Heat 2 tablespoons of olive oil in a large frying pan. Add chopped onion, chopped garlic and saute for 5 minutes, stirring often.
- Add chopped celery, diced green pepper, sliced mushrooms, chopped zucchini, and saute until vegetables are softened; about 4 minutes, stirring occasionally.
- Add grated carrots an continue to saute until carrots are limp, about 3 minutes.
- Transfer ingredients to a large pot.
- Add mashed tomatoes and liquid, tomato sauce, parsle, oregano, basil bay leaf, white pepper, red hot pepper flakes and allspice.
- Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionallhy.
- Blend in wine and simmer for an additional 15 minutes.
- Adjust spices to taste.
- Thaw spinach, squeeze out liquid and discard, chop spinach small.
- Combine spinach with ricotta cheese, 2 tablespoons of olive oil, padano cheese, and set aside.
- TO ASSEMBLE.
- Preheat oven to 500°F.
- Aluminum foil baking pans are provided with (Ondine Delverde Lasagna).
- Use two - 8" x 8" x 2" aluminum pans and 10 sheets of lasagna.
- Spoon about 1/2" layer of the sauce into each 8" x 8" x 2" baking pans and press one lasagna sheet into the sauce.
- Add another 1/2" layer of sauce, then layer another lasagna sheet with grooves turned in opposite direction and press into the sauce.
- Add a 1/2" layer of the spinach/cheese mixture and press another lasagna sheet with grooves turned in opposite direction, press down firmly.
- Add another 1/2" layer of sauce and place another lasagna sheet with groovs in opposite direction and press down firmly.
- Add another 1/2" layer of spinach/cheese mixture and press another lasagna sheet down firmly.
- Cover the last lasagna sheet with another 1/2" layer of sauce.
- Sprinkle top generously with mozzarella cheese and padano cheese.
- Cover the aluminum baking pan tightly with aluminum foil, being careful not to let the foil touch the lasagna.
- Bake in preheated 500 F oven on the middle rack for 20 minutes.
- Uncover and continue to bake for another 10 minutes or until cheese melts.
- Remove from oven, cover with foil and let rest for about 5 minutes before cutting and serving. Cut into 4" x 4" squares for each serving.
- NOTE: Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and 3 aluminum foil baking pans. The lasagna is pre-cooked and is used as is. You can also use regular lasagna strips and cook as per instructions on package. Also, you can use fresh lasagna.
UNCLE BILL'S DILL PICKLES
I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.
Provided by William Uncle Bill
Categories Peppers
Time 16h10m
Yield 4 quarts
Number Of Ingredients 10
Steps:
- PREPARATION OF DILL CUKES THE NIGHT BEFORE.
- Remove blossom ends and stems and discard.
- Place dill cukes into a large tub or a clean laundry tub.
- Cover with cold water.
- Add 2 bags of ice cubes or 1 block of ice.
- Let chill overnight.
- BRINE.
- In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
- Boil for 2 minutes.
- Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
- Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
- Wash and drain dill cukes.
- Place 1 dill head and stem in the bottom of each jar.
- Stuff the jars with cukes, vertically.
- Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
- Stuff one Jalapeno pepper into each jar.
- Place another dill head and stem on top of the cukes in each jar.
- Fill jars with hot brine to within 1/2" of top of jars.
- Make sure that none of the dill head is touching the top of the jar.
- Push the dill heads down if necessary.
- Wipe tops of jars clean.
- Prepare canning lids according to manufacturers instructions.
- Place lids on jars and screw on screw tops finger tight only.
- Prepare a canner and bring water to a boil.
- Place jars in rack with lids up and immerse in the boiling water.
- Boil or process for 10 minutes.
- Remove jars onto a dish towel and cover with another dish towel to cool.
- Jars are sealed when the lids pop and are concave (curved down).
- Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
- When cooled and sealed, label jars and store in a cool, dark place.
- Allow 4 to 5 weeks for flavors to develop before using.
- This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
- Dill cukes should be 4" to 5" long and as fresh as possible.
UNCLE BILL'S VEGETABLE PAKORAS
After spending some considerable time in the Fijian Islands, I fell in love with the Indian style of cooking. Finally started to develop my own Indian recipes and very successful as my East Indian friends always give me compliments on my recipes.
Provided by William Uncle Bill
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- BATTER.
- Sift flour into a mixing bowl.
- Add turmeric, cumin, chili powder and salt; mix well.
- Gradually ad warm water and mix to a semi-thick batter; set aside.
- VEGETABLES.
- In a medium size cooking pot, add potatoes, cover with water and bring to boil.
- Cover and cook until potatoes are tender, about 12 to 15 minutes.
- When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
- Chop cauliflower florets into small pieces; set aside.
- In a large frying pan, melt butter on medium heat.
- Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
- Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
- Add this mixture to the slightly cooled potatoes and mix well to incorporate.
- Using a teaspoon, spoon mixture by spoonfuls.
- Rub your hands with some olive oil and form the spooned mixture into balls.
- Flatten to about 1/4 inch thickness.
- Dip into batter so that they are covered with batter, let excess drain off.
- In a frying pan, heat canola oil to 375°F.
- Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
- Add more oil if required.
- Remove to a plate lined with paper towels to absorb any excess oil.
- Serve with your favorite yogurt dip or ketchup.
- YOGURT DIP.
- In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.
Nutrition Facts : Calories 434.6, Fat 41, SaturatedFat 5.5, Cholesterol 12.8, Sodium 243.9, Carbohydrate 16, Fiber 2.2, Sugar 3, Protein 2.7
UNCLE BILL'S PEA FILLING FOR PYRAHI
Make and share this Uncle Bill's Pea Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 7m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- If using split green peas, add to saucepan, cover with water and cook until just tender.
- Drain and mash.
- Add sugar, salt and butter and mix well.
- Use about 3 tablespoons of mixture for each pyrahi.
- If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
- Drain and mash.
- Continue preparing filling as noted above.
Nutrition Facts : Calories 44.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 62.4, Carbohydrate 6, Fiber 2.1, Sugar 1.7, Protein 2
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