A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, "buy me a Jameson and I'll tell you a story". Steve said back to him before I had a chance to … Continue reading A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

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EGGPLANT TOMATO CREAM SPREAD

  EGGPLANT TOMATO CREAM  SPREAD Looks rustic, tastes elegant, feels luxurious! Makes 2 cups 4 T. extra virgin olive oil 4 garlic cloves, peeled and finely chopped 1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger) salt and black pepper to taste 4 fresh Italian (Roma) tomatoes, seeded and … Continue reading EGGPLANT TOMATO CREAM SPREAD

ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO A really easy, flavorful antipasto that requires little effort or time! Makes about 4 cups Preheat oven to 400 degrees 4 c. red grape tomatoes, whole 1-1/3 lbs. fresh zucchini, semi-cubed 1 x 1/2 inch 6 oz. white baby eggplant semi-cubed 1 x 1/2 inch Combine veggies in large bowl. Drizzle with … Continue reading ROASTED RATATOUILLE ANTIPASTO

TOP SHELF STUFFED PEPPERS

TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepper … Continue reading TOP SHELF STUFFED PEPPERS

EGGPLANT MEATLESS MEAT LASAGNA

EGGPLANT MEATLESS MEAT LASAGNA This is an old school lasagna - meaty and dry! 12 Servings Preheat oven to 375 degrees Filling: 16 oz. pkg. extra firm water packed tofu; rinse then squeeze in sev. layers paper towels or tofu cloth to remove excess liquid, so it looks like cheese curd 1-1/2 t. salt 1 t. … Continue reading EGGPLANT MEATLESS MEAT LASAGNA

EGGPLANT BREAD STUFFING

EGGPLANT BREAD STUFFING A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil! Serves 6-8 Preheat oven to 350 degrees 1/2 c.margarine 1/4 c.extra virgin olive oil 1-1/2 c. sliced celery 1-1/2 c. diced onion 1 med. eggplant, peeled, cut into 3/8 inch cubes (get your ruler … Continue reading EGGPLANT BREAD STUFFING

EGGPLANT AND MUSHROOM CHILI

EGGPLANT AND MUSHROOM CHILI Italian and Mexican flavors combine in a gourmet style fine dining chili experience! Makes 12 cups 6 T. margarine 12 oz. fresh button/white mushrooms, cut into 1/2 inch cubes 3 c. cubed eggplant, unpeeled, 1/2 inch cubes (no larger) 1 t. salt 2 T. extra virgin olive oil 1/2 lg. sweet … Continue reading EGGPLANT AND MUSHROOM CHILI

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

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 Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife make … Continue reading OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

EGGPLANT AND PEPPER ANTIPASTO APPETIZER

EGGPLANT AND PEPPER ANTIPASTO APPETIZER Sweet onion and green peppers sauteed with fresh eggplant, then  simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a  shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer! Makes 9 … Continue reading EGGPLANT AND PEPPER ANTIPASTO APPETIZER

HOMEMADE CAPONATA

HOMEMADE CAPONATA Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta! Makes 2 cups 2 T. margarine 2 T. extra virgin olive oil 2 c. fresh cubed eggplant, 3/8 inch cubes, no larger – use your … Continue reading HOMEMADE CAPONATA

IT AIN’T CHOPPED LIVER

IT AIN'T CHOPPED LIVER  A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow! Makes 2-3/4 cups This recipe was developed for all the Jews who don’t want chopped liver, in gratitude for all the animal-free products they create and manufacture in the USA. … Continue reading IT AIN’T CHOPPED LIVER