Vegetarian

HERBED HOME-FRIED POTATO CAKE

Preparation time: 15 min Total time: 45 min 4 servings CRISCO No-Stick Cooking Spray 1 teaspoon salt 1/2 teaspoon Italian seasoning 1/4 to 1/2 teaspoon freshly ground black pepper 3 medium baking potatoes, such as Idaho or Russet, scrubbed and thinly sliced Heat oven to 450°. Spray generously bottom and sides of heavy 10 or 12-inch ovenproof skillet with Crisco No-Stick Cooking Spray. Combine salt, Italian seasoning and pepper in small bowl. Cover bottom of pan with overlapping layer of potato slices. Spray top of potatoes with Crisco Spray. Sprinkle with salt mixture. Repeat layering until all potato slices are in pan. Spray each layer with Crisco Spray and sprinkle with salt mixture. Heat pan on medium-high heat until potatoes begin to sizzle. Bake potato cake at 450° for 30 to 35 minutes, or until potatoes are tender when knife is inserted. Remove pan from oven. Cut cake into 4 wedges. Serve from pan with...

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ITALIAN RICE AND VEGETABLES

6 servings 5 tablespoons CRISCO all-vegetable shortening or 5 tablespoons CRISCO Stick, divided1 cup uncooked long-grain rice 1/2 cup broken uncooked spaghetti (1-inch pieces)1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups hot water 1 package (10 ounces) frozen chopped broccoli, thawed1 cup sliced fresh mushrooms 3/4 cup quartered cherry tomatoes In 2-quart saucepan melt 3 tablespoons Crisco. Add uncooked rice and spaghetti. Cook and stir over medium heat until rice and noodles are golden brown. Stir in Italian seasoning, salt, pepper and hot water. Heat to boiling. Reduce heat Cover and simmer for about 15 minutes, or until water is absorbed. Set aside.In large skillet melt remaining 2 tablespoons Butter Flavor Crisco. Add broccoli, mushrooms and tomatoes. Cook and stir over medium heat until mushrooms are tender. Add rice mixture. Cook and stir until heated...

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MARINATED MUSHROOMS

6 to 8 servings 1 pound very small clean and trimmed mushrooms 1/3 cup tomato juice 1/4 cup CRISCO Oil 3 tablespoons red wine vinegar1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cloves garlic, peeled and halvedPlace mushrooms in medium-size bowl. Combine tomato juice, oil, vinegar, paprika, salt, pepper and garlic.Pour mixture over mushrooms. Cover and...

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MARINATED MUSHROOMS AND ONIONS

6-8 servings 1 pound fresh whole mushrooms 1 small onion, thinly sliced and separated into ringsMarinade:1 cup CRISCO Oil 1/4 cup lemon juice 1/4 cup cider vinegar 1 teaspoon salt 1 teaspoon fennel seed 1 teaspoon dried basil leaves 1/2 teaspoon instant minced garlic 1/4 teaspoon pepper Combine mushrooms and onion in medium mixing bowl. Set aside.For marinade, blend all marinade ingredients in small mixing bowl. Pour over mushrooms and onions. Cover. Refrigerate 1 or 2 days, stirring occasionally. Remove mushrooms and onions with slotted spoon before...

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FETTUCCINI WITH MUSHROOMS

4-6 servings 8 ounces uncooked fettuccine 5 tablespoons Butter Flavor CRISCO, divided1 cup sliced fresh mushrooms 2 tablespoons all-purpose flour 1/2 teaspoon dried parsley flakes or 1 teaspoon snipped fresh parsley1/4 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon pepper 1-3/4 cups half-and-half 1/3 cup grated Parmesan cheese Prepare fettuccini according to package directions, adding 1 tablespoon Butter Flavor Crisco to cooking water. Drain and rinse with warm water. Toss with 1 tablespoon Butter Flavor Crisco. Set aside.In 2-quart saucepan melt remaining 3 tablespoons Butter Flavor Crisco. Add mushrooms. Cook and stir over medium heat until tender. Stir in flour, parsley flakes, onion powder, salt and pepper. Blend in half-and-half. Cook and stir over medium heat until mixture thickens slightly. Remove from heat. Add fettuccini and Parmesan cheese, tossing to...

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