How To make Vegetable Platter
1 lg Head of Boston or other
-soft lettuce, separated -into individual leaves 1 bn Of scallions, cut into
-2-inch lengths 1 c Coriander leaves
1 c Mint leaves
1 c Fresh Asian or regular
-basil leaves 1 Cucumber, peeled in
-alternating strips, halved -lengthwise and slice -thinly crosswise 4 oz Fresh bean sprouts
Pickled shallots (optional) On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required. This is a basic thing in Vietnamese cuisine, served with all sorts of grilled foods. Such uses of raw veggies herbs are one of the things about Vietnamese cuisine that makes it so fresh and appealing. Vietnamese meals include an abundance of fresh lettuce, herbs, unripe fruits and raw vegetables. These are arranged attractively on a platter and are used for wrapping cooked foods at the table, usually dipped in Nuoc Cham and eaten out of hand. The following herbs, both very important to the Vietnamese, would be authentic additions to the Vegetable Platter: One is the "saw leaf herb" (Eryngium foetidium), or ngo gai in Vietnamese), a coriander relative. The other is polygonum (P. pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green leaves and purplish markings. They can be found occasionally at Southeast Asian markets. If you have access to unripe mango, banana, papaya or apple and star fruit (carambola), add them to the platter. You may select or substitute the ingredients according to availability and personal taste. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 18 1991.
How To make Vegetable Platter's Videos
How to Make the Ultimate Veggie Vegan Board (Crudite platter)
When I say Ultimate Veggie Board, I mean Ultimate ???? ????????????????
This board is perfect for those summer days when you want something light and fresh or to serve to your vegetarian or vegan friends. ????????♀️????????
You are going to impress all the people with the beauty! ????
Here is the list of items I found and used, but please embrace the freedom to use what’s in season or what you can find:
Watermelon
Strawberries
Cherry tomatoes
Tricolored mini bell peppers
Tangerines
Tricolored mini carrots
Golden kiwis
Green kiwis
Endives-white and purple
Cauliflowers
Snap peas
Tricolored grapes
Avocado
Cucumbers
Broccoli
Watermelon radish
Blackberries
Blueberries
Dips:
Bitchin Sauce Chipotle
Plant based ranch dressing
Beet hummus
Recipe:
Flower arrangement
Tools
Crinkle knife (watermelon, cucumber)
HIC Wavy Crinkle Cutting Tool Serrator Salad Chopping Knife and Vegetable French Fry Slicer, Steel Blade, 7.25-Inches x 5-Inches
Fruit flower tool (kiwis)
2pcs Fruit Ball Spoon, Stainless Steel Double-headed fruit spoon scooper, Used for Diy Fruit Salad Ice Cream Decoration Plate
Basic peeler (carrots)
Mandolin (watermelon radish)
Mandoline Slicer for Kitchen, Adjustable Stainless Steel Food Vegetable Potato Onion Slicer French Fry Cutter, Slicer Julienne with Cut-Resistant Gloves
Matte black ramekins
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Tandoori Vegetables | No Oven Recipe | Indian Starter Recipe
5-Minute DILL DIP Recipe (For Veggie Platters and Chips!)
So you want a dip that’s homemade, tastes amazing, and takes less than 5 minutes to make? Challenge accepted. Forget the ranch packets. This thick, creamy, full-flavored dill dip is where it’s at!
If you’ve got a crowd to feed and not a lot of time, it’s homemade dill dip for the win. Today, I’m going to show you how to whip up this crazy easy dip, then I’ll show you how to plate on a platter with all kinds of goodies.
This is a platter that seriously impresses, without breaking the bank or taking up too much of your time so be sure to stick around to the end.
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You can print out the dill dip recipe here:
Ingredients
1 1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons minced shallot (1/2 - 1 teaspoon onion powder can be substituted)
1 tablespoon minced parsley (optional)
1 1/2 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon Kosher salt
Generous pinch of cayenne or black pepper
Instructions
Combine all of the ingredients in a bowl and whisk to combine. Serve right away or refrigerate for 3-4 days.
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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How to Grill Any Vegetable on Griddle Pan or BBQ!
Cooking vegetables on the BBQ or griddle pan doesn’t have to be difficult, and the results can be absolutely delicious! With a little bit of know-how, you can prepare a wide range of veggies, from eggplant to mushrooms, potatoes, and carrots, and make them all taste amazing.
One key tip to keep in mind is that some vegetables, like potatoes and carrots, take longer to cook than others, so you’ll want to give them a head start. You can do this by boiling them for a few minutes before grilling or searing them on the BBQ or griddle pan.
Once your veggies are prepped and ready to go, it’s time to start cooking! The key here is to aim for a nice, even char on each vegetable. This will give them a delicious smoky flavor that pairs perfectly with the natural sweetness of the veggies.
Drizzling your cooked veggies with a dressing or sauce takes them to a whole new level. This can be something as simple as a little bit of olive oil and balsamic vinegar, or you could get more creative with a homemade pesto or even aioli.
Now, it’s important to note that your furry friend may not appreciate the meatless delicious smells wafting from your BBQ or griddle pan, but your guests certainly will! So next time you’re looking for a tasty and healthy side dish to serve at your next cookout, consider cooking up some delicious grilled veggies.
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Tandoori Broccoli Recipe | Tasty Broccoli Snack | Skewer Appetizer Ideas | Grilled Broccoli |Ruchi
How To Make Tandoori Broccoli | Marinated Broccoli | Roasted Broccoli | How To Cook Broccoli in a Pan with Water | How Long to Cook Broccoli on Stove | Tandoori Broccoli with Yogurt | How To Boil Broccoli | Gram Flour Recipes | Broccoli Besan Stir Fry | Easy 30-minute Recipes | Work Snacks Ideas | Tandoori Veg Platter | Tandoori Vegetables | Tandoori Malai Broccoli | Appetizer Ideas for Party | Broccoli Recipes | Quick & Easy | Rajshri Food
Learn how to make Tandoori Broccoli at home with our Chef Ruchi Bharani
Tandoori Broccoli Ingredients:
Introduction
How To Clean The Broccoli
200 gms Broccoli Florets (chopped)
How To Cook Broccoli
Water
Ice Cubes
How To Make The Marination
1/2 cup Hung Curd
1 tsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
1/2 tsp Black Salt
1/2 tsp Chaat Masala
1/2 tsp Salt
1 tsp Ginger Garlic Paste
1 tsp Lemon Juice
2 -3 tbsp Gram Flour (roasted)
1 tbsp Mustard Oil
Alternative Idea
How To Make Tandoori Broccoli
Refrigerate The Marinated Mixture
How To Grill The Broccoli using a Skewer
Garnishing The Tandoori Broccoli
Chaat Masala
Cooking Tip
#TandooriBroccoli #VegAppetiser #AnybodyCanCookWithRajshriFood
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About Broccoli
Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable.It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K.
About Tandoori Broccoli
Tandoori Broccoli is a dish prepared by grilling marinated Broccoli mixed with yogurt and spices. The dish originated from the Indian subcontinent and is popular in many other parts of the world. Tandoori Broccoli can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread. |
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Grilled Vegetable Platter - Parrillada de Verduras Recipe
EPISODE #33 - Grilled Vegetable Platter - Parrillada de Verduras Recipe
FULL RECIPE HERE:
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