MTSVCS Recipes » General Recipes

General Recipes

General Recipes31 Jul 2011 05:38 am

This delectable nut roast combines the smoky flavours of red lentils with red pepper, leeks, mushrooms and garlic, along with some sweet cashew nuts. Serve this nut roast with a simple tomato sauce for optimum flavour.

Ingredient List:
450ml vegetable stock
200g split red lentils
100g cashew nuts
100g wholemeal breadcrumbs
100g mushrooms
100g cheddar cheese
1 onion
1 red pepper
1 leek
1 garlic clove
1 egg
1 tbsp. lemon juice
2 tbsp. olive oil
Salt and pepper
Small handful freshly chopped parsley

1) Finely chop the onion, mushrooms, leek, garlic clove, and red pepper.

2) Rinse the lentils under cold water then simmer in the vegetable stock for 15-20 minutes until soft and pulpy.

3) Whilst the lentils are cooking, toast the nuts in a dry frying pan until golden, then whiz in a food processor until finely chopped.

4) Preheat the oven to 190C and grease and line a loaf tin.

5) Heat the oil in a frying pan and then fry the onion for five minutes, add the leeks, red pepper, mushrooms and garlic and fry for another 5-10 minutes. Add the lemon juice.

6) Stir the lentils and the nuts into the frying pan, add the breadcrumbs, the cheese and the egg, season well and then stir in the parsley.

7) Once fully combined, place the mixture into the loaf tin and level the top. Bake the nut roast for 30 minutes covered with foil and then remove the foil for another 30 minutes of cooking.

Source: Nut Roast Recipes.

General Recipes25 Feb 2011 09:27 am

This is the perfect stuffing for chicken breasts and pork loins, but it’s also delicious in turkey as a smoky alternative to sage and onion stuffing.

250g thick cut bacon
250g chestnut mushrooms
350g breadcrumbs
Dash of olive oil
1 red onion
1 white onion
10-12 fresh mint leaves
Handful of fresh parsley
120g butter
Salt and pepper

Finely slice the bacon, getting rid of the rind if there is any.

Heat a little bit of olive oil in a pan and fry the bacon until lightly browned and crispy. Remove the bacon from the pan and drain it on a bit of kitchen paper.

Roughly chop the mushrooms into quarters and fry them in the same pan as the bacon, again, until browned and crispy. Remove the mushrooms from the pan.

Finely slice both onions.

Melt the butter in the pan and stir to combine with the bacon fat.

Add the onions to the pan and cook until soft and translucent. Add the mushrooms and bacon back into the pan, then stir in the breadcrumbs.

Finely chop the mint and parsley and sprinkle into the mixture. Season well with salt and pepper.

If using the stuffing in meat, it needs to be put into the poultry or meat for the last 30 minutes of cooking. If cooking separately in the oven, it needs 35-40 minutes in a greased, lined loaf tin at 200C.

Source: Stuffing Recipes.

Fish&General Recipes13 Dec 2010 10:21 am

An American classic – cheesy, crumbly, and hearty, the tuna casserole is many a working professional’s quick-fix dinner solution. And deliciously so.

½ pound egg noodles
¼ cup unsalted butter
1 onion, chopped
3 cups sliced mushrooms
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
1 (6-ounce) can tuna, drained
1 cup bread crumbs
1 cup grated sharp Cheddar cheese

1) Preheat oven to 375°F. Lightly grease a large casserole dish.

2) Bring a large pot of water to a boil. Add noodles and cook until soft, about 4 minutes. Drain, return to pot, and set aside.

3) Melt butter in a medium pot over medium pot. Add onion and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid is released and evaporated, about 4 minutes, stirring occasionally.

4) Add flour and cook until light golden, stirring constantly, about 3 minutes. Slowly add broth, stirring with a whisk to mix. Bring to a boil over high heat, whisking. Add milk, lemon juice, soy sauce, and salt; cook, whisking, until thickened, about 5 minutes. Add tuna and mix well. Add to pot of noodles and mix to fully incorporate.

5) Transfer mixture into prepared dish. Top with bread crumbs and cheese. Bake 25 to 30 minutes, uncovered, until bubbly and golden. Cool 10 minutes and serve.

Source: Noodle Recipe.

General Recipes09 Nov 2010 07:05 am

This old-timey vinaigrette has an air of vintage in the flavorit’s a bit floral, a bit sweet, a bit spicy. Wholly delicious.

1 cup olive oil
1/3 cup cider vinegar
¼ cup honey
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon salt
½ cup poppy seeds

Combine all ingredients except poppy seeds in a blender; puree until smooth. Stir in poppy seeds; chill at least 1 hour before serving.

Source: Salad Dressing Recipe.

General Recipes31 Oct 2010 04:30 am

Quinoa, a whole grain with a nutty taste and chewy texture, is a nice compliment to the sweet bite of peas.

1 tablespoon olive oil
½ cup chopped onion
1 tablespoon minced garlic
½ teaspoon dried thyme
1 cup quinoa
2 cups vegetable broth
1 cup peas
½ teaspoon salt
¼ cup slivered toasted almonds

1) Heat oil in a small pot over medium. Add onion, garlic, and thyme; cook 3 minutes, until softened.

2) Add quinoa and broth; bring to a boil over high heat. Reduce to a simmer, cover, and cook 12 minutes, until water is absorbed. Add peas and salt; stir and cover to steam 5 minutes. Sprinkle with almonds and serve.

Source: Peas Recipe.

General Recipes13 Sep 2010 04:40 am

This Italian-inspired recipe showcases robust, spicy sausage against mild, buttery white beans. Cooked with fresh basil, spinach, and oregano, this soup tastes like it comes straight from a neighborhood bistro.

1 pound Italian sausage, thinly sliced
1 onion, finely chopped
3 garlic cloves, thinly sliced
6 cups chicken broth
1 (15-ounce) can cannellini beans
2 cups baby spinach leaves
¼ cup sliced fresh basil leaves
1 teaspoon fresh oregano leaves
½ teaspoon salt
½ teaspoon black pepper
½ cup freshly grated Parmesan cheese


1. Heat sausage in a large pot over medium; cook until browned, about 7 minutes, stirring. Add onion and garlic; cook until softened, 5 minutes, stirring.

2. Add broth and bring to a boil over high heat; add beans, reduce to a simmer, and cover. Cook 20 minutes. Add spinach, basil, oregano, salt, and pepper; cover and simmer 10 minutes.

3. Serve warm with grated cheese in each bowl.

Source: Homemade Soup Recipes.

General Recipes&Vegetables26 Jul 2010 02:03 am

A rustic pasta made of simple beets and lots of spices, this recipe takes old-world charm into your kitchen. If you prefer a creamier sauce, puree the roasted beets with the sautéed spices, and stir into the cooked pasta. You can’t go wrong.

1 bunch beets, green tops removed and chopped, beets left whole
1 pound fusilli pasta
2 tablespoons olive oil
3 cloves garlic, crushed
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon unsalted butter
1 teaspoon grated orange zest

1. Preheat oven to 400°F. Wrap beets in foil and roast until tender, 40 to 50 minutes. Remove and, when cool enough to handle, peel and cut into ½-inch cubes. Set aside.

2. Meanwhile, bring a large pot of water to boil. Add pasta and cook until just al dente, 7 to 8 minutes. Remove, drain, and set aside.

3. Heat oil in a large skillet over medium. Add garlic and rosemary and cook 30 seconds, until fragrant. Add chopped beet greens and cook until just wilted, 30 to 60 seconds, stirring. Add reserved beets, salt, and red pepper; stir to mix.

4. Add cooked pasta, butte, and orange zest; cook until butter melts and mixture thickens slightly, 2 to 3 minutes. Remove from heat and serve immediately.

Source: Beet Recipes.

General Recipes05 Jul 2010 06:41 am

Not your average hummus, this recipe combines olives and cilantro for a new dish you are sure to love. Try it with your favorite olives for various dimensions and levels of flavor.

List of ingredients:
1 (15-ounce) can chickpeas, drained, rinsed
½ cup black olives, pitted
3 tablespoons fresh lemon juice
2 tablespoons Tahini
2 garlic cloves
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika


Combine all ingredients in a food processor and puree until smooth. Serve.

Source: Hummus Recipe.

General Recipes09 Feb 2010 10:49 am

1 pound of Ground Beef
1 large Onion, chopped
1 clove of Garlic, minced
2 26 ounce cans of Tomatoes, chopped
1 8 ounce can of Tomato Sauce
1 12 ounces can of Tomato Paste
1 cup of Beef Broth
2 tbsp of minced Fresh Parsley
1 tbsp of Brown Sugar
1 tsp of Dried Oregano Leaves
1 tsp of Dried Basil Leaves
1 tsp of Salt
1/4 tsp of Pepper
Cooked Spaghetti


The first thing that you are going to do is to break apart your ground beef with a fork. You want to make sure that you break it up in nice sized pieces. Then you are going to add it to your crock pot. Now you are going to take the onion, garlic, tomatoes, tomato sauce, tomato paste, beef broth, fresh parsley, brown sugar, dried oregano, dried basil, salt, and pepper and add it to the crock pot as well. You will want to cover it and cook it for about 6 to 8 hours on low. Once it is done, you will serve it on your spaghetti.

This spaghetti will taste best served with a garlic or cheese bread. You will also find that it tastes extra good if you sprinkle a little bit of Parmesan cheese on the top of it. This is one meal that you can prepare knowing that everyone in your family will love. One of the things that you will appreciate the most about this meal is that it is very easy for you to prepare. All you have to do is to put the ingredients into your crock pot and you can go about your errands while your dinner cooks itself. This will leave you with plenty of free time to do anything else that you had to do and you won’t have to worry about babysitting the dinner.

Source: Spaghetti Recipe.

General Recipes21 Jan 2010 10:55 am

List of ingredients:

2 1/2 pounds of sweet potatoes
2 large eggs, which have been lightly beaten with a fork
3 tbsp of unsalted butter, melted
1 tbsp of butter to grease the pan with
2 tbsp of packed brown sugar
1 tsp of kosher salt
1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
Pinch of freshly grated nutmeg
Pinch of ground black pepper
1/4 cup of coarsely chopped pecans

Cooking instructions:

The first thing you will want to do is to make sure that your oven is preheated to 400 degrees. Now you will place the sweet potatoes on a baking sheet and pierce each one of them two or three times with a fork. Put them into the oven and bake them for about 50 minutes or until they are nice and tender. Take them out and set them aside to cool. Now you will want to turn the oven down to 350 degrees. Scoop the sweet potato out of their skins and place them into a medium bowl. Discard the skins into the trash. Mash the potatoes until they are smooth. Now add in the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper it to taste. Whisk the mixture until it becomes smooth. You will need to butter an 8 by 8-inch casserole dish. Take the sweet potato mixture and pour it into the pan and sprinkle the top with the coarsely chopped pecans. Bake the dish for about 40 minutes until it is a bit puffy. Take it out and serve it immediately.

Next Page »