MAPLE WALNUT SALAD DRESSING
Walnuts, extra virgin olive oil, Balsamic vinegar, brown sugar, curry and mustard blended till creamy. Soy bacon bits added for bacon flavor. Heat from the curry and mustard create an unexpected flavor punch!
Makes 1-2/3 cups
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CREAMY ORANGE CURRY DRESSING FOR POTATO SALAD
Silken tofu, orange marmalade, apple cider vinegar and curry blended till smooth and creamy. Refrigerated till very cold, then toss with your favorite potato salad!
Makes 1-3/4 cups Continue reading “CREAMY ORANGE CURRY DRESSING FOR POTATO SALAD”
CURRY FRIED RICE WITH CURRY PEANUT SAUCE
Caramelized sweet onion and mixed veggies combined with steamed white rice and textured vegetable protein (TVP). Served with a curry garlic peanut sauce and a sour pickle garnish!
Makes 8 custard cup size servings Continue reading “CURRY FRIED RICE WITH CURRY PEANUT SAUCE”
PINEAPPLE COCONUT CURRY BREAD STUFFING
with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish!
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OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD
Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing!
Makes 14 cups
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SPAGHETTI EDAMAME SALAD
Thin spaghetti combined with boiled edamame, steamed carrot sticks, green beans, diced onion, green pepper and celery. Tossed with an orange marmalade and fresh ginger and curry vinaigrette with capers!
Makes 8 cups
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CREAMED CURRY CORN
Sweet cream style corn and diced green chilies seasoned with curry. You don’t have to do much to a can of vegetables to make them taste delicious!
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CURRY REFRIED BEAN AND ROASTED PEPPER DIP
Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips!
Makes 3 cups
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Family rice is a delightfully colored and flavorful rice dish—one the entire family will love!
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SHARON LEE’S MASHED POTATOES AND GRAVY
A hearty gravy made from split peas and tomato sauce. Seasoned with curry and thyme. The mystery ingredient, instant coffee. Served over curry-spiced mashed potatoes!
Makes 9 cups gravy
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SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES
Sauteed green peppers, green cabbage and sweet onion simmered in a light tarragon tomato sauce. Served over creamy curry mashed potatoes!
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POTATO BUD PATTIES
Pan-fried potato patties with petite peas and curry. Delicate crispy and golden. Made from instant mashed potatoes. Served with chilled applesauce!
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STUFFED PAISLEY PEPPERS
Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant!
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CREAMY TOMATO SAFFRON RISOTTO
Herb and spice tomato saffron risotto mixed with orzo, walnut and white truffle oil. Topped with a creamy sauté of sweet red roasted peppers, onion, tomato, Kalamata olive and more white truffle oil. Drizzled with extra virgin olive oil and sprinkled with cracked pepper. Walk On Water rich and elegant!
Makes 10 cups rice and 4 cups sauce
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Fresh peaches, raisins and pecans simmered in a sweet sour, ginger, curry soy sauce. Mixed with Jasmine rice, then topped with fresh summer tomato cubes and green scallion. Wow!
Sauce makes 5-1/2 cups
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