http://www.alltoprecipes.com
I haven't made this yet, but when "Almost Stuffed Peppers" popped into my email, well, it looked like a winner. Thanks Diane. Stuffed peppers without the muss? Oh yeah :)
1 lb. ground beef
2 cups water
1 (14.5 oz.) can diced tomatoes, un-drained
1 large pepper cut into 1/4 " slices
1 medium onion, thinly sliced
1 1/2 tsp. salt or garlic powder
1/2 tsp. Italian seasoning
1/2 tsp. pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef, drain -set beef aside and keep warm
In
the same skillet, combine water, tomatoes, green pepper, onion and
seasonings: bring to a boil
Reduce heat; simmer, uncovered, until
vegetables are tender
Stir in rice; cover and remove from heat, let
stand for 5 minutes
Stir in beef; return to the stove and heat through
Showing posts with label Veggies. Show all posts
Showing posts with label Veggies. Show all posts
Monday, October 6, 2014
Wednesday, June 18, 2014
Grilled Portobello Mushrooms
http://www.alltoprecipes.com
6 cloves garlic, unpeeled and sliced in quarters
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar (I prefer a bottled balsamic glaze :))
1-1/2 tablespoons Dijon mustard (Honey Mustard works great, too)
2 zip-lock storage bags
4 large Portobello mushrooms (stems removed and wiped clean with damp paper towel)
Preheat grill - medium/high, then lightly baste grill with a touch of olive oil
Mix garlic, olive oil, balsamic vinegar, and mustard in medium bowl
Evenly divide marinade into the 2 storage bags
Place 2 mushrooms in each bag and marinate in fridge for approx 20 minutes
Flip storage bags after 10 minutes so mushrooms are coated evenly. Then...
Grill for 5 minutes (lid down). Flip. Baste. Repeat the process in 5 minute intervals. They are done when the centers are soft etc. Should take anywhere from 10-15 minutes.
Tip: Buy a jar of roasted red peppers in oil and let them chill in the fridge. Then place a few on top of the ready to serve mushrooms. Oh, my, my, my. Cold peppers on grilled hot Portobellos are quite awesome. Well, that is if you like roasted red peppers :)
Tip: Serve as a sandwich on a crusty roll, or ditch the roll and consider it a meat substitute, like a steak. They are THAT good!
6 cloves garlic, unpeeled and sliced in quarters
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar (I prefer a bottled balsamic glaze :))
1-1/2 tablespoons Dijon mustard (Honey Mustard works great, too)
2 zip-lock storage bags
4 large Portobello mushrooms (stems removed and wiped clean with damp paper towel)
Preheat grill - medium/high, then lightly baste grill with a touch of olive oil
Mix garlic, olive oil, balsamic vinegar, and mustard in medium bowl
Evenly divide marinade into the 2 storage bags
Place 2 mushrooms in each bag and marinate in fridge for approx 20 minutes
Flip storage bags after 10 minutes so mushrooms are coated evenly. Then...
Grill for 5 minutes (lid down). Flip. Baste. Repeat the process in 5 minute intervals. They are done when the centers are soft etc. Should take anywhere from 10-15 minutes.
Tip: Buy a jar of roasted red peppers in oil and let them chill in the fridge. Then place a few on top of the ready to serve mushrooms. Oh, my, my, my. Cold peppers on grilled hot Portobellos are quite awesome. Well, that is if you like roasted red peppers :)
Tip: Serve as a sandwich on a crusty roll, or ditch the roll and consider it a meat substitute, like a steak. They are THAT good!
Categories
Healthy,
Outdoor Grilling,
Veggies
Thursday, May 23, 2013
Paula Dean Cheese on the Cob...
http://www.alltoprecipes.com
Paula Dean is my new hero :)
1 teaspoon chili powder
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
5 ears corn, shucked
1 teaspoon salt
1 teaspoon freshly ground pepper
Spread a thick layer of mayonnaise on corn, and dust with cheese, chili powder, salt, and pepper
Wrap corn in tin foil and place on hot grill
Turn occasionally and cook for about 20 minutes (until kernels begin to brown)
Paula Dean is my new hero :)
1 teaspoon chili powder
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
5 ears corn, shucked
1 teaspoon salt
1 teaspoon freshly ground pepper
Spread a thick layer of mayonnaise on corn, and dust with cheese, chili powder, salt, and pepper
Wrap corn in tin foil and place on hot grill
Turn occasionally and cook for about 20 minutes (until kernels begin to brown)
Categories
Outdoor Grilling,
Veggies
Thursday, May 9, 2013
Crock Pot Stuffed Peppers...
http://www.alltoprecipes.com
6 large bell peppers
1.5 lbs raw ground chuck
2 cups cooked wild rice (white or brown works, too)
2 cups chicken or vegetable stock
1 (15oz) can of diced tomatoes
1 medium onion chopped
3 cloves garlic, minced
2 cups shredded cheddar cheese or your favorite cheese blend
1 egg
Salt and Pepper to taste
Cut the tops off each pepper -remove inside seeds etc
In a large mixing bowl, combine ground beef, cooked rice, ½ of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper
Mix well until evenly combined
Fill peppers with above mixture
Pour stock over and around peppers
Pour the rest of the canned tomatoes in
Cover and cook on HIGH for 5-6 hours or LOW for 8 hours
6 large bell peppers
1.5 lbs raw ground chuck
2 cups cooked wild rice (white or brown works, too)
2 cups chicken or vegetable stock
1 (15oz) can of diced tomatoes
1 medium onion chopped
3 cloves garlic, minced
2 cups shredded cheddar cheese or your favorite cheese blend
1 egg
Salt and Pepper to taste
Cut the tops off each pepper -remove inside seeds etc
In a large mixing bowl, combine ground beef, cooked rice, ½ of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper
Mix well until evenly combined
Fill peppers with above mixture
Pour stock over and around peppers
Pour the rest of the canned tomatoes in
Cover and cook on HIGH for 5-6 hours or LOW for 8 hours
Thursday, May 2, 2013
Campfire Potatoes...
http://www.alltoprecipes.com
It's that time of year to fire up the ole' grill. Campfire potatoes are the best...
5 medium potatoes, peeled and sliced thin
1 medium onion, sliced
6 TBSP butter
1/3 cup shredded cheddar cheese
2 TBSP parsley
1/3 cup chicken broth
Salt and pepper to taste
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot each piece with butter.
Combine the cheese, parsley, garlic powder and pepper; sprinkle over potatoes.
Fold foil up around potatoes and add broth.
Cover with more foil and seal the edges well.
Grill covered, over medium heat for 35-40 minutes or until potatoes are tender.
Tip: Sprinkle a little garlic power in the mix, or substitute garlic salt for the salt. Wait! Better yet, just buy some garlic-pepper seasoning. Yum, Yum :)
It's that time of year to fire up the ole' grill. Campfire potatoes are the best...
5 medium potatoes, peeled and sliced thin
1 medium onion, sliced
6 TBSP butter
1/3 cup shredded cheddar cheese
2 TBSP parsley
1/3 cup chicken broth
Salt and pepper to taste
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot each piece with butter.
Combine the cheese, parsley, garlic powder and pepper; sprinkle over potatoes.
Fold foil up around potatoes and add broth.
Cover with more foil and seal the edges well.
Grill covered, over medium heat for 35-40 minutes or until potatoes are tender.
Tip: Sprinkle a little garlic power in the mix, or substitute garlic salt for the salt. Wait! Better yet, just buy some garlic-pepper seasoning. Yum, Yum :)
Categories
Outdoor Grilling,
Veggies
Thursday, November 8, 2012
Smashed Sweet Potatoes...
http://www.alltoprecipes.com
Here's a wonderful way to serve up sweet potatoes at Thanksgiving. Certainly, if you have little ones, feel free to do a marshmallow topping in place of the apples. However, this apple topping is yummy with a capital Y :)
4 pounds sweet potatoes (about 6 large)
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
4 tablespoons unsalted butter (1/2 stick), melted
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the topping:
3 tablespoons unsalted butter
3 McIntosh apples, peeled, cored, and cut into eighths
3 tablespoons light brown sugar
Preheat the oven to 375 degrees.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour, or until very soft when pierced with a knife.
Remove from the oven and scoop out the insides as soon as they are cool enough to handle.
Place the sweet potato meat into the bowl of an electric mixer and add: orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
Mix together until combined but not smooth, and pour into a baking dish.
For the topping: melt the butter in a skillet over medium-high heat.
Add the apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides. Place on top of the sweet potatoes.
Bake the potatoes and apples for 20 to 30 minutes, until heated through.
Here's a wonderful way to serve up sweet potatoes at Thanksgiving. Certainly, if you have little ones, feel free to do a marshmallow topping in place of the apples. However, this apple topping is yummy with a capital Y :)
4 pounds sweet potatoes (about 6 large)
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
4 tablespoons unsalted butter (1/2 stick), melted
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the topping:
3 tablespoons unsalted butter
3 McIntosh apples, peeled, cored, and cut into eighths
3 tablespoons light brown sugar
Preheat the oven to 375 degrees.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour, or until very soft when pierced with a knife.
Remove from the oven and scoop out the insides as soon as they are cool enough to handle.
Place the sweet potato meat into the bowl of an electric mixer and add: orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
Mix together until combined but not smooth, and pour into a baking dish.
For the topping: melt the butter in a skillet over medium-high heat.
Add the apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides. Place on top of the sweet potatoes.
Bake the potatoes and apples for 20 to 30 minutes, until heated through.
Categories
Veggies
Thursday, July 26, 2012
Zucchini Casserole...
http://www.alltoprecipes.com
Oh, how we love a great recipe that is super easy to prepare. Delicious!
2 lbs. bulk sweet Italian sausage
4-5 medium zucchini
1/2 onion diced
5-6 tomatoes
1 small jar tomato sauce
1 tsp. Garlic salt
2 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese
1/2 tsp. Basil
1/4 tsp. Oregano
Preheat oven to 375
Saute sausage in frying pan; drain off grease
In 13x9" pan layer:
1/2 the sausage, onion, zucchini, tomatoes, tomato sauce and Parm cheese
Sprinkle Garlic salt, Basil and Oregano over layers
Sprinkle 1 cup Mozzarella cheese
Repeat layering process
Cover with foil and place in oven for 1 hour
Remove foil and bake for another 30 minutes
Tip: Don't care for Parmesan cheese? Use Romano!
Tip: Not crazy about Oregano? Use 1/8 tsp or don't add Oregano at all
Tip: Substitute hamburg for Italian sausage if you want
Be creative. Zucchini Casserole is amazing as is, but you can tweak it to your liking, too!
Oh, how we love a great recipe that is super easy to prepare. Delicious!
2 lbs. bulk sweet Italian sausage
4-5 medium zucchini
1/2 onion diced
5-6 tomatoes
1 small jar tomato sauce
1 tsp. Garlic salt
2 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese
1/2 tsp. Basil
1/4 tsp. Oregano
Preheat oven to 375
Saute sausage in frying pan; drain off grease
In 13x9" pan layer:
1/2 the sausage, onion, zucchini, tomatoes, tomato sauce and Parm cheese
Sprinkle Garlic salt, Basil and Oregano over layers
Sprinkle 1 cup Mozzarella cheese
Repeat layering process
Cover with foil and place in oven for 1 hour
Remove foil and bake for another 30 minutes
Tip: Don't care for Parmesan cheese? Use Romano!
Tip: Not crazy about Oregano? Use 1/8 tsp or don't add Oregano at all
Tip: Substitute hamburg for Italian sausage if you want
Be creative. Zucchini Casserole is amazing as is, but you can tweak it to your liking, too!
Categories
Casseroles,
Veggies
Tuesday, June 12, 2012
Roasted Grilled Asparagus...
http://www.alltoprecipes.com
1 bunch fresh asparagus
1 tablespoon olive oil
Sea salt and pepper to taste
Romano cheese
Wash asparagus stalks
Snap asparagus with your fingers approx 1 inch from the bottom of each stalk. (They will break naturally where the tender part of the stalk begins)
Place stalks in a large bowl or zip lock bag
Drizzle stalks with olive oil, and sprinkle with SEA salt and pepper
Lay asparagus right on the grill
Roast for approx 10 to 15 minutes
Top with Romano cheese before serving
1 bunch fresh asparagus
1 tablespoon olive oil
Sea salt and pepper to taste
Romano cheese
Wash asparagus stalks
Snap asparagus with your fingers approx 1 inch from the bottom of each stalk. (They will break naturally where the tender part of the stalk begins)
Place stalks in a large bowl or zip lock bag
Drizzle stalks with olive oil, and sprinkle with SEA salt and pepper
Lay asparagus right on the grill
Roast for approx 10 to 15 minutes
Top with Romano cheese before serving
Categories
Outdoor Grilling,
Veggies
Thursday, June 7, 2012
Mashed Cauliflower...
http://www.alltoprecipes.com
1 large head cauliflower, cut into florets
3 cups chicken broth
3 tablespoons butter
1 cup shredded Cheddar cheese
1/4 cup grated Romano cheese
salt, pepper and garlic powder to taste
In a large pot ot saucepan, bring cauliflower and chicken broth to a boil
Reduce heat to medium, cover, and simmer 10 minutes
Allow cauliflower to simmer until soft (approx 7-10 minutes)
Remove cauliflower from the heat and drain but save broth!
Add butter, Cheddar cheese, and Romano cheese.
Mash (leave cauliflower somewhat chunky) with a potato masher until the cheeses have melted
(Use reserved broth to get the right texture when mashing)
Tip: Add a touch of sour cream before you mash for a creamier texture
Tip: Before serving, sprinkle chives on top. Presentation is everything :)
Tip: Instead of garlic powder, add 3 cloves of fresh garlic in pot when boiling the cauliflower!
1 large head cauliflower, cut into florets
3 cups chicken broth
3 tablespoons butter
1 cup shredded Cheddar cheese
1/4 cup grated Romano cheese
salt, pepper and garlic powder to taste
In a large pot ot saucepan, bring cauliflower and chicken broth to a boil
Reduce heat to medium, cover, and simmer 10 minutes
Allow cauliflower to simmer until soft (approx 7-10 minutes)
Remove cauliflower from the heat and drain but save broth!
Add butter, Cheddar cheese, and Romano cheese.
Mash (leave cauliflower somewhat chunky) with a potato masher until the cheeses have melted
(Use reserved broth to get the right texture when mashing)
Tip: Add a touch of sour cream before you mash for a creamier texture
Tip: Before serving, sprinkle chives on top. Presentation is everything :)
Tip: Instead of garlic powder, add 3 cloves of fresh garlic in pot when boiling the cauliflower!
Categories
Veggies
Thursday, May 3, 2012
Crockpot Scalloped Potatoes - Cowboy Style...
http://www.alltoprecipes.com
2 cup sour cream
1 can cream of potato soup
1 can cream of mushroom soup
4 lb small red potatoes (scrub well, but do not peel)
1 large yellow onion, sliced like coins and then sliced again into quarters
3 cups shredded cheddar cheese
Slice potatoes thin like coins.
Peel and slice onion
Spray crock pot with cooking spray (Pam..)
Mix sour cream, and soups in a large bowl.
Slowly add sliced potatoes and onion to the soup/sour cream mixture and mix until coated.
Cover bottom of sprayed crock pot with potato/onion/soup mixture
Top with shredded cheese.
Repeat layers with remaining potatoes, cheese etc.
Cook on HIGH for 3 - 4 hours or LOW 7 - 8 hours.
Tip: Bacon lovers? Place Hormel Real Crumbled Bacon Bits in serving vicinity. Delish as a topper :)
Tip: This makes a lot, so feel free to cut this recipe in half (but you'll only need 1 can of soup etc)
Tip: Great as leftovers if you don't want to halve the recipe.
Tip: Oh, this recipe freezes well too!
2 cup sour cream
1 can cream of potato soup
1 can cream of mushroom soup
4 lb small red potatoes (scrub well, but do not peel)
1 large yellow onion, sliced like coins and then sliced again into quarters
3 cups shredded cheddar cheese
Slice potatoes thin like coins.
Peel and slice onion
Spray crock pot with cooking spray (Pam..)
Mix sour cream, and soups in a large bowl.
Slowly add sliced potatoes and onion to the soup/sour cream mixture and mix until coated.
Cover bottom of sprayed crock pot with potato/onion/soup mixture
Top with shredded cheese.
Repeat layers with remaining potatoes, cheese etc.
Cook on HIGH for 3 - 4 hours or LOW 7 - 8 hours.
Tip: Bacon lovers? Place Hormel Real Crumbled Bacon Bits in serving vicinity. Delish as a topper :)
Tip: This makes a lot, so feel free to cut this recipe in half (but you'll only need 1 can of soup etc)
Tip: Great as leftovers if you don't want to halve the recipe.
Tip: Oh, this recipe freezes well too!
Wednesday, April 18, 2012
Loaded Red Potatoes...
http://www.alltoprecipes.com
3 lbs. Red Potatoes, diced small
1 teaspoon pepper
1/2 teaspoon Seasoning Salt (optional)
1 - 2 teaspoons Chili Powder
2 Tablespoons butter or margarine
3 strips Bacon, cooked and chopped
1/2 cup Cheddar Cheese, shredded
Ranch Dressing
Preheat oven to 400 degrees.
Wash, dry, and place potatoes in baking dish; sprinkle with chili powder, seasoning salt, and pepper
Drop little tabs of butter around the top of the potatoes
Cover with foil and cook for approx 1 hour or until potatoes are fork tender
Remove from oven and add bacon, cheese, and ranch dressing
Stir and return to oven uncovered until cheese is melted -- about 5 minutes
Tip: In a rush? Use Hormel Real Crumbled Bacon Bits. Just sprinkle on the amount you want!
3 lbs. Red Potatoes, diced small
1 teaspoon pepper
1/2 teaspoon Seasoning Salt (optional)
1 - 2 teaspoons Chili Powder
2 Tablespoons butter or margarine
3 strips Bacon, cooked and chopped
1/2 cup Cheddar Cheese, shredded
Ranch Dressing
Preheat oven to 400 degrees.
Wash, dry, and place potatoes in baking dish; sprinkle with chili powder, seasoning salt, and pepper
Drop little tabs of butter around the top of the potatoes
Cover with foil and cook for approx 1 hour or until potatoes are fork tender
Remove from oven and add bacon, cheese, and ranch dressing
Stir and return to oven uncovered until cheese is melted -- about 5 minutes
Tip: In a rush? Use Hormel Real Crumbled Bacon Bits. Just sprinkle on the amount you want!
Categories
Appetizers,
Veggies
Monday, April 9, 2012
Roasted Broccoli And Romano...
http://www.alltoprecipes.com
Wash and chop broccoli into florets
Place on cookie sheet
Drizzle with olive oil, salt and pepper.
Stir to coat pieces.
Place in oven at 425 degrees - 25 minutes
Toss cooked broccoli with Romano cheese (and lemon juice if desired)
Wash and chop broccoli into florets
Place on cookie sheet
Drizzle with olive oil, salt and pepper.
Stir to coat pieces.
Place in oven at 425 degrees - 25 minutes
Toss cooked broccoli with Romano cheese (and lemon juice if desired)
Saturday, March 17, 2012
Crockpot Cowboy Beans...
http://www.alltoprecipes.com
Cowboy Beans are a great dish for a party or large gathering. I usually fry the hamburg, bacon and onions the day before ...then I simply pour everything in the crock-pot day of! It just doesn't get any easier...
1 pound ground chuck
6 slices bacon
1 cup chopped onion
1 (16 ounce) can baked beans
1 (16 ounce) can pinto beans, drained
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can light red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
3/4 cup ketchup
1/2 cup molasses
1/2 cup packed brown sugar
Cut bacon into one inch pieces
Fry hamburg, bacon, and onions in skillet; drain
Mix all ingredients in crockpot.
Cook on low for 6 hours.
Tip: Mix it up with whatever beans you want. Go crazy, you can't kill this recipe. It's impossible :)
Cowboy Beans are a great dish for a party or large gathering. I usually fry the hamburg, bacon and onions the day before ...then I simply pour everything in the crock-pot day of! It just doesn't get any easier...
1 pound ground chuck
6 slices bacon
1 cup chopped onion
1 (16 ounce) can baked beans
1 (16 ounce) can pinto beans, drained
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can light red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
3/4 cup ketchup
1/2 cup molasses
1/2 cup packed brown sugar
Cut bacon into one inch pieces
Fry hamburg, bacon, and onions in skillet; drain
Mix all ingredients in crockpot.
Cook on low for 6 hours.
Tip: Mix it up with whatever beans you want. Go crazy, you can't kill this recipe. It's impossible :)
Friday, March 16, 2012
Crock Pot Garlic Corn On The Cob...
http://www.alltoprecipes.com
Crock Pot Garlic Corn On The Cob is super easy and delicious. Enjoy...
1 stick room temperature unsalted butter
3 or 4 cloves minced garlic
2 TBSP parsley
4 - 5 ears corn on the cob, husked
Salt and black pepper to taste
Mix butter, garlic and parsley in small bowl
Place each ear of corn on on a piece of foil
Spread butter mixture on each ear
Season with salt and pepper and tightly seal foil
Place corn in crock pot
Add enough water to cover approx one quarter the way up
Cover and cook on Low 4 to 5 hours or High 2 to 2 1/2 hours, until done.
Tip: If your crockpot can hold more corn, feel free to load it up. You may have to double the butter mixture though :)
Tip: Get creative: Fry 6 to 8 slices of bacon (cooked but not crisp). Cut the bacon pieces with kitchen shears and sprinkle the pieces on top of each buttered ear before wrapping in foil
Tip: If you don't like garlic, bacon or even butter on your corn...cook the ears plain!
Crock Pot Garlic Corn On The Cob is super easy and delicious. Enjoy...
1 stick room temperature unsalted butter
3 or 4 cloves minced garlic
2 TBSP parsley
4 - 5 ears corn on the cob, husked
Salt and black pepper to taste
Mix butter, garlic and parsley in small bowl
Place each ear of corn on on a piece of foil
Spread butter mixture on each ear
Season with salt and pepper and tightly seal foil
Place corn in crock pot
Add enough water to cover approx one quarter the way up
Cover and cook on Low 4 to 5 hours or High 2 to 2 1/2 hours, until done.
Tip: If your crockpot can hold more corn, feel free to load it up. You may have to double the butter mixture though :)
Tip: Get creative: Fry 6 to 8 slices of bacon (cooked but not crisp). Cut the bacon pieces with kitchen shears and sprinkle the pieces on top of each buttered ear before wrapping in foil
Tip: If you don't like garlic, bacon or even butter on your corn...cook the ears plain!
Friday, March 9, 2012
Roasted Garlic Mashed Potatoes...
http://www.alltoprecipes.com
3 heads garlic, split in half
3 TBSP olive oil
2 lbs. potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Preheat oven to 450
Place garlic on pie pan and drizzle with olive oil
Season with salt and pepper
Place in oven and roast for 35-40 minutes, or until tender and golden brown
Remove from oven and cool
Squeeze or remove garlic cloves from the head and place in small bowl
Using a fork, mash g 12-15 garlic until smooth
Place potatoes in pot of salted water and bring to a boil
Reduce heat to simmer and cook potatoes until fork tender, about 12-15 minute
Remove the pan from heat and drain
Place potatoes back in pot and return to the heat
Stir potatoes constantly for 2-3 minutes
Remove potatoes from heat
Add garlic and butter
Using a hand held masher, mash butter and garlic into potatoes
Add enough cream until desired smoothness is acheived
Potatoes should be sort of lumpy
Season potatoes with salt and pepper
3 heads garlic, split in half
3 TBSP olive oil
2 lbs. potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Preheat oven to 450
Place garlic on pie pan and drizzle with olive oil
Season with salt and pepper
Place in oven and roast for 35-40 minutes, or until tender and golden brown
Remove from oven and cool
Squeeze or remove garlic cloves from the head and place in small bowl
Using a fork, mash g 12-15 garlic until smooth
Place potatoes in pot of salted water and bring to a boil
Reduce heat to simmer and cook potatoes until fork tender, about 12-15 minute
Remove the pan from heat and drain
Place potatoes back in pot and return to the heat
Stir potatoes constantly for 2-3 minutes
Remove potatoes from heat
Add garlic and butter
Using a hand held masher, mash butter and garlic into potatoes
Add enough cream until desired smoothness is acheived
Potatoes should be sort of lumpy
Season potatoes with salt and pepper
Wednesday, March 7, 2012
Roasted Brussel Sprouts With Bacon...
http://www.alltoprecipes.com
6 slices bacon cut in one inch pieces
2 lbs. Brussel sprouts trimmed and quartered
3 TBSP olive oil (or your favorite basting oil)
Salt and Pepper
Cook bacon until crisp and remove from pan
Toss brussell sprouts with oil
Season to taste with salt and pepper
Place in pan and roast in oven for 60 minutes at 350
Remove from oven and add bacon and stir
Place back in oven for 10 minutes
6 slices bacon cut in one inch pieces
2 lbs. Brussel sprouts trimmed and quartered
3 TBSP olive oil (or your favorite basting oil)
Salt and Pepper
Cook bacon until crisp and remove from pan
Toss brussell sprouts with oil
Season to taste with salt and pepper
Place in pan and roast in oven for 60 minutes at 350
Remove from oven and add bacon and stir
Place back in oven for 10 minutes
Categories
Veggies
Tuesday, March 6, 2012
Scalloped Corn...
http://www.alltoprecipes.com
Melt one stick margarine in baking dish to grease. (I use 2 1/2 qt baking dish)
Set aside remaining margarine.
1 can creamed corn
1 can whole kernel corn with liquid
1 egg slightly beaten
1 box Jiffy corn muffin mix
1 cup sour cream (8 oz)
Combine all ingredients with the reserved margarine and stir. (you'll need a pretty large spoon)
Bake @ 350 for approx one hour -- it should be light brown on top.
Melt one stick margarine in baking dish to grease. (I use 2 1/2 qt baking dish)
Set aside remaining margarine.
1 can creamed corn
1 can whole kernel corn with liquid
1 egg slightly beaten
1 box Jiffy corn muffin mix
1 cup sour cream (8 oz)
Combine all ingredients with the reserved margarine and stir. (you'll need a pretty large spoon)
Bake @ 350 for approx one hour -- it should be light brown on top.
Categories
Veggies
Monday, January 23, 2012
Hot Cheesy Potatoes...
http://www.alltoprecipes.com
For all you potato lovers out there, here's a scrumptious side dish casserole that calls for only SIX ingredients. Hot Cheesy Potatoes are "dump and stir" so not only are they toothsome, they are super quick to prepare. Enjoy...
For all you potato lovers out there, here's a scrumptious side dish casserole that calls for only SIX ingredients. Hot Cheesy Potatoes are "dump and stir" so not only are they toothsome, they are super quick to prepare. Enjoy...
1 pkg (24 oz) Frozen Hash Browns
1 pt (2 cups) Sour Cream
1 can Cream of Chicken soup
1/2 cup Minced Onion
1 Stick Melted Butter
2 cups Shredded Cheddar
2 cups Shredded Cheddar
Melt butter on stove or in microwave.
In large bowl, mix thawed potatoes with onion (salt and pepper to taste) and butter.
Combine soup, sour cream and cheese.
Pour soup, sour cream and cheese over potatoes and stir.
Dump everything into a casserole dish :)
Dump everything into a casserole dish :)
Bake in 9x13 @ 325 degrees for 45 minutes --or until bubbly.
Categories
Casseroles,
Veggies
Tuesday, December 28, 2010
Cauliflower Au Gratin...
http://www.alltoprecipes.com
My mother used to make this all the time and it's just plain delicious. If you like cauliflower ...you'll love Cauliflower Au Gratin.
(Both recipes can easily be doubled for a larger casserole)
Medium White Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup Cheddar cheese shredded
4 cups hot cooked cauliflower, drained
1/2 cup breadcrumbs
1 TBS butter, melted
Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper
Add milk, all at once. Cook quickly stirring constantly until mixture thickens and bubbles
Once the white sauce is bubbling and has thickened, remove from heat and add the shredded cheese.
When white sauce and cheese are blended, take the cheese sauce and pour it over the cauliflower and mix gently.
Place in casserole dish.
Mix 1/2 cup breadcrumbs with 1/2 stick butter and sprinkle on top of casserole. (If you double the recipe double this topping if you want, too!
Bake @ 350 for 20 - 25 minutes
My mother used to make this all the time and it's just plain delicious. If you like cauliflower ...you'll love Cauliflower Au Gratin.
(Both recipes can easily be doubled for a larger casserole)
Medium White Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup Cheddar cheese shredded
4 cups hot cooked cauliflower, drained
1/2 cup breadcrumbs
1 TBS butter, melted
Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper
Add milk, all at once. Cook quickly stirring constantly until mixture thickens and bubbles
Once the white sauce is bubbling and has thickened, remove from heat and add the shredded cheese.
When white sauce and cheese are blended, take the cheese sauce and pour it over the cauliflower and mix gently.
Place in casserole dish.
Mix 1/2 cup breadcrumbs with 1/2 stick butter and sprinkle on top of casserole. (If you double the recipe double this topping if you want, too!
Bake @ 350 for 20 - 25 minutes
Categories
Veggies
Cream Cheese Ranch Potatoes...
http://www.alltoprecipes.com
OK, I can't help it - I'm a huge carb addict. So, when I tasted "Cream Cheese Ranch Potatoes" for the first time, I thought I died and went to heaven. This recipe makes a lot, but that's a good thing, because they make delicious leftovers. Yum. Yum.
8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
In a large bowl beat the cream cheese and dressing mix until smooth.
Stir in mashed potatoes, sour cream and butter - then beat until desired consistency is reached.
OK, I can't help it - I'm a huge carb addict. So, when I tasted "Cream Cheese Ranch Potatoes" for the first time, I thought I died and went to heaven. This recipe makes a lot, but that's a good thing, because they make delicious leftovers. Yum. Yum.
8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
In a large bowl beat the cream cheese and dressing mix until smooth.
Stir in mashed potatoes, sour cream and butter - then beat until desired consistency is reached.
Categories
Veggies
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