Anybody knows how to cook delicious recipe of vegetables.

Restaurant-Style Potato Skins SUBMITTED BY: Misty PHOTO BY: GodivaGirl "A wonderful appetizer for you and your family to enjoy." INGREDIENTS * 6 potatoes * 1 cup vegetable oil * 8 ounces shredded Cheddar cheese * 1/8 cup bacon bits * 1 (16 ounce) container sour cream DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. 2. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. 3. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. 4. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. 5. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan. 6. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream. ----------------------------------- Stuffed Mushrooms III SUBMITTED BY: LisaB PHOTO BY: KRULLION "Mushroom caps stuffed with a mixture of Italian cheeses and pesto." INGREDIENTS * 8 large fresh mushrooms * 1 tablespoon olive oil * 2 cups ricotta cheese * 3/4 cup grated Parmesan cheese * 3/4 cup shredded mozzarella cheese * 4 tablespoons pesto DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. 3. In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese. 4. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish. ---------------------------------- Stuffed Cabbage/Golabki SUBMITTED BY: Irene "Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes." INGREDIENTS * 2 medium heads cabbage * 2 1/4 cups water * 3/4 cup white rice * salt and pepper to taste * 3 tablespoons butter * 1 onion, chopped * 3/4 cup ground pork * 2 dried shiitake mushrooms * 1/4 cup boiling water * 3 tablespoons butter * 3 tablespoons all-purpose flour * 3 tablespoons tomato paste DIRECTIONS 1. Bring a large pot of water to boil. Immerse cabbage in the boiling water, boil for 3 to 5 minutes. Drain well. Remove the 10 largest leaves and cabbage and set aside. Reserve enough cabbage leaves to line the bottom of a large saucepan. 2. Bring the 2 1/4 cups of water to a boil. Add rice and return water to a boil. Reduce heat to a simmer, cover rice and let cook until tender. Let rice cool. 3. In a large skillet, brown the onion in the 3 tablespoons of butter or margarine. 4. In a medium-sized mixing bowl, combine rice, onion, and raw pork. Season with salt and pepper. Divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves. Roll firmly, tucking the edges inside. Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them. Place the mushrooms in the saucepan with the cabbage rolls. Add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes. If the water boils off, add more water while cooking. 5. When the stuffed cabbage is tender, prepare the sauce. In a skillet, melt remaining butter or margarine and brown flour over a low heat. Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan. Bring this mixture to a boil. Season with tomato paste. Pour the sauce over the stuffed cabbage immediately before serving.

Find some waterless cookware -- they are heavy utensils, that keep the most of the moisture in while cooking at a low temperature. My set of cookware is stainless steel, from KitchenCraft. A bit expensive, but what it does to fresh vegetables is phenomenal. The only thing to add if anything is a little salt, no water, no butter, garlic or onion if you want (after all, they are vegetables too, aren't they), but totally unnecessary, unless of course they are your husband's favorites. Red pepper is good for taste and color as well. You put it all in the pot, heat until steam escapes from the valve, then take off the heat for ten minutes or so to finish cooking. The easiest recipe ever ...