Best 14 What Is Melange Food Recipes

RUSS'S VEGETABLE MELANGE

Steps:

• Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
• Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

VEGETABLE MELANGE

Steps:

• Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.

MELANGE

Steps:

• With the steam pipe of an espresso machine steam the milk. Pour the espresso into coffee cups and add the milk and the sugar.

MELANGE OF WINTER VEGETABLES

Steps:

• Preheat oven to 425°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Slip off and discard skins and stems. Cut each beet into 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered.
• Have ready a large bowl of ice and cold water. In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water. Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender. Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander. If using baby turnips, cut each in half.
• Return water in pan to a boil and blanch onions 3 minutes, or until barely tender. Drain onions in another colander until cool enough to handle and peel. Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered. Bring vegetables to room temperature before proceeding.
• In a large non-stick skillet heat butter over moderately high heat until foam subsides and sauté turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes. Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered. Add oil to skillet and heat over moderately high heat until hot but not smoking. Sauté onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture. Stir parsley into vegetable mixture.
• In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
• Serve beets with other vegetables (but do not toss together).

MELANGE OF WINTER VEGETABLES

Steps:

• Cut the peppers in half; discard the cores and veins. Cut the peppers into quarters, and cut the quarters into thin strips. There should be about 4 cups. Set aside.
• Trim off the ends of the zucchini. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips. There should be about 4 cups. Set aside.
• Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini. Sprinkle with cumin, salt and pepper. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender. Spoon onto a warm serving dish and serve immediately.

MELANGE OF FRENCH FRIES

Steps:

• Slice the veggies into slices that are as thick or thin as you like your French fries and pat them dry with paper towel.
• Heat oil to between 385°F and 395°F (196°C to 202°C) and deep fry them until they are cooked to your liking.
• Drain them on newspaper.
• Sprinkle them with finely ground sea salt and/or freshly ground black pepper and serve with small individual bowls of Curry Sauce.
• Use Fish and Chip Shop Curry Sauce (Recipezaar recipe ID#17175) for dunking.

SPICED CORN MELANGE

Steps:

• Spray large skillet with cooking spray. Heat over medium until hot.
• Saute green beans, zucchini, onion and garlic until onion is tender, 3-5 minutes.
• Add corn, tomatoes, and herbs to pan. Heat to boiling.
• Reduce heat and simmer, covered 8-10 minutes.
• Season to taste with salt and pepper.

TOMATO AND ZUCCHINI MELANGE

Steps:

• In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

TORTE MELANGE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
• Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

VEGETABLE MELANGE

Steps:

• Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
• Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
• Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
• Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

MELANGE OF VEGETABLES

Steps:

• Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
• Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
• Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
• Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.

TUNA VEGETABLE MELANGE

Steps:

• Cook cauliflower in lightly salted water until tender-crisp, 8-10 minutes.
• Cook Brussels sprouts according to package directions. Drain vegetables and keep warm.
• Melt butter and blend in flour. While stirring, add milk and cook until thickened.
• Pour lemon juce over tuna. Add tuna and seasonings to white sauce.
• Arrange cooked vegetabels on a heated platter; pour tuna mixtuere on top and sprinkle with paprika.

RICE COOKER MELANGE

Steps:

• Measure reserved liquid from tomatoes and chicken together; pour into a bowl. Add enough water so the liquid equals 3 cups; pour into rice cooker along with chicken broth, tomatoes, rice, lentils, spinach, mushrooms, basil, onion flakes, soy sauce, garlic powder, salt, and pepper.
• Cook in rice cooker until the "done" signal chimes and the rice is completely tender, 60 to 90 minutes.

MELANGE DE LEGUMES (MIXED VEGETABLES)

Steps:

• If the mushrooms are small, leave them whole. If they are large, cut them lengthwise in half. There should be about two and one-half cups.
• Cut the carrots into thin, quarter-inch rounds. There should be about one and one-quarter cups.
• Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes. Add the carrots, celery, water, salt and pepper and cover closely. Cook eight to 10 minutes.
• Add the cream and cook down over high heat about two minutes. Sprinkle with chopped parsley and serve hot.