Guest guest Posted April 2, 2006 Report Share Posted April 2, 2006 Since a lot of people, including myself, seem to like edamame, I found some edamame recipes in the March 2006 issue of Everyday Food. I haven't tried them myself, but thought I'd put them out there. Edamame Spread Serves 4 Prep Time: 15 minutes Total Time: 45 minutes Ingredients: Coarse salt and ground pepper 2 cups frozen shelled edamame 3 large garlic cloves, peeled 1 teaspoon grated lemon zest 1 to 2 tablespoons fresh lemon juice 1 teaspoon olive oil radishes (or other vegetables) and rice crackers for serving 1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain. 2. In a food processor, puree edamame, garlic, lemon zest and juice, oil and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers. New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2006 Report Share Posted April 2, 2006 As soon as someone including myself, tries this let me know and forward the recipe back so I can file it in our TNT recipe files. I sure do enjoy edamane, I never think I spell that word right....LOL Donna Cooking Maria <cooking_maria wrote: Since a lot of people, including myself, seem to like edamame, I found some edamame recipes in the March 2006 issue of Everyday Food. I haven't tried them myself, but thought I'd put them out there. Edamame Spread Serves 4 Prep Time: 15 minutes Total Time: 45 minutes Ingredients: Coarse salt and ground pepper 2 cups frozen shelled edamame 3 large garlic cloves, peeled 1 teaspoon grated lemon zest 1 to 2 tablespoons fresh lemon juice 1 teaspoon olive oil radishes (or other vegetables) and rice crackers for serving 1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain. 2. In a food processor, puree edamame, garlic, lemon zest and juice, oil and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers. New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 I use them instead of lima beans when making succotash. Cooking Maria <cooking_maria wrote: Since a lot of people, including myself, seem to like edamame, I found some edamame recipes in the March 2006 issue of Everyday Food. Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. New Messenger with Voice. Call regular phones from your PC for low, low rates. Quote Link to comment Share on other sites More sharing options...
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