1. Easy Parmesan Potato WedgesPosted by nodakgal (My Page) on Mon, Aug 2, 10 at 16:10 This recipe can also be served with sour cream. 1/3 cup grated Parmesan cheese 1 teasp paprika 1 teasp garlic powder 1/2 teasp salt 1/4 - 1/2 teasp pepper 4 potatoes unpeeled 1/3 cup vegetable oil 1) Preheat oven to 400F (204C) 2) In plastic bag combine first 5 ingredients. 3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture. 4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.) |
2. Baked Okra
Posted by glenda_al (My Page) on Sat, Aug 7, 10 at 11:30
3 cups sliced okra
salt and pepper to taste
chop up 4 slices bacon and top the okra
bake in pyrex dish that has been buttered, covered at 350 for about 35=45 minutes until tender.
Uncover, broil until bacon is crisp
THEN sprinkle with grated cheddar cheese and return to oven (with broiler turned off) until melted.
3 cups sliced okra
salt and pepper to taste
chop up 4 slices bacon and top the okra
bake in pyrex dish that has been buttered, covered at 350 for about 35=45 minutes until tender.
Uncover, broil until bacon is crisp
THEN sprinkle with grated cheddar cheese and return to oven (with broiler turned off) until melted.
3. Sauteed Brussels Sprouts
Posted by jasdip (My Page) on Mon, Aug 16, 10 at 6:32
1/2 cup cider vinegar
1/2 cup golden raisins
2 lb small Brussels sprouts, trimmed and halved
2 tbsp olive oil
salt and pepper 6 slices bacon
1 small red onion, halved and sliced
Heat oven to 425 degrees.
Warm the vinegar in a small saucepan over medium heat. Add the raisins and let sit 15 minutes, drain.
On a large rimmed baking sheet toss the brussels sprouts, oil and 1 tsp salt and pepper. Roast, stirring once until tender and slightly golden, 25-30 minutes.
Cook the bacon in a large skillet over medium-high heat until crisp, 6-8 minutes. Transfer to paper towels and crumble. Discard all but 2 tbsp fat. Return the skillet to medium heat. Add the onion and cook, stirring occasionally until tender, 5-6 minutes.
Add the brussels sprouts, raisins and bacon and toss to combine.
4. Nita's Spinach Casserole
- Posted by nita__az (My Page) on Sat, Aug 21, 10 at 17:20
10 boxes of frozen chopped spinach, thawed and the water squeezed out of it.
3 sticks of butter or margarine
fresh mushrooms, sliced and cut in thirds I use probably 1- 1.5 pounds (or as many as you want to use) I
take half the butter and melt it in a large frying pan. Then take half the spinach and half the mushrooms and add to the pan. Sprinkle some salt and pepper in and then stir it around to mix thoroughly until heated through.
Butter a 9 x 13 pan and then layer about 1/3 of the mixture.
Now sprinkle over all with canned Parmesan cheese (don't skimp).
Continue with the layers until gone and end with cheese.
Bake in a 350 degree oven for about half an hour
5. Vegetable Casserole
Posted by nodakgal (My Page) on Tue, Aug 24, 10 at 20:14
2 (10 oz.) pkgs. frozen mixed vegetables
Cook vegetables according to package directions.
1/2 c. chopped onions
1 c. chopped celery
1 c. grated cheese (low fat Mozzarella)
1 c. mayonnaise (no cholesterol)
1/2 c. butter (no cholesterol), melted
1 c. crushed wheat (no cholesterol) crackers
Mix first 5 ingredients and pour into a Pam-sprayed dish, topped with
crushed crackers mixed with butter. Cook at 375 degrees for 25 minutes.
Serves 6-8.
6. Zucchini Patties
Posted by luckygardnr (My Page) on Mon, Aug 30, 10 at 2:25
I made these today for a vegetarian at a family gathering at my house. They were a hit! (Allrecipes.com)
"These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden.
Serve with a bit of tomato sauce or sour cream dabbed on top."
PREP TIME 10 Min COOK TIME 20 Min READY IN 30 Min
Original recipe yield 12 patties
• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons vegetable oil
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
I made these today for a vegetarian at a family gathering at my house. They were a hit! (Allrecipes.com)
"These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden.
Serve with a bit of tomato sauce or sour cream dabbed on top."
PREP TIME 10 Min COOK TIME 20 Min READY IN 30 Min
Original recipe yield 12 patties
• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons vegetable oil
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
7. Zuchinni Goulash
Posted by kfca37 (My Page) on Wed, Sep 1, 10 at 18:15
A simple recipe we came up with the year we planted too much zuchinni.
Slice & saute a zuchinni or two with half a chopped onion in salad or olive oil.
Add sliced celery, sliced stuffed green olives.
Meanwhile cook up a cup of egg noodles or other pasta & drain.
Add this to the zuchinni mixture, along with one chopped fresh tomato, half can dark kidney beans (including juice), tablespoon of worcheshire sauce & and 1/4 cup shredded cheddar cheese. Continue cooking until cheese melts & vegetables are cooked through.
Top with fresh or dried Italian basil & serve.
A simple recipe we came up with the year we planted too much zuchinni.
Slice & saute a zuchinni or two with half a chopped onion in salad or olive oil.
Add sliced celery, sliced stuffed green olives.
Meanwhile cook up a cup of egg noodles or other pasta & drain.
Add this to the zuchinni mixture, along with one chopped fresh tomato, half can dark kidney beans (including juice), tablespoon of worcheshire sauce & and 1/4 cup shredded cheddar cheese. Continue cooking until cheese melts & vegetables are cooked through.
Top with fresh or dried Italian basil & serve.
8. Stuffed Cabbage Casserole
Posted by luckygardnr (My Page) on Mon, Sep 6, 10 at 3:42
I made this recipe today and it was quite delicious. I served it with hot biscuits. DH raved about it too.
Courtesy Ladyseville from SecretRecipes.net
1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 6 ounce can tomato paste
1 12 1/2 can diced tomatoes, undrained
1/2 cup ketchup
2 tablespoon vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.
In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well.
Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender.
Makes 4 to 6 servings.
I made this recipe today and it was quite delicious. I served it with hot biscuits. DH raved about it too.
Courtesy Ladyseville from SecretRecipes.net
1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 6 ounce can tomato paste
1 12 1/2 can diced tomatoes, undrained
1/2 cup ketchup
2 tablespoon vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.
In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well.
Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender.
Makes 4 to 6 servings.
9. Company Potatoes
Posted by jasdip (My Page) on Mon, Sep 20, 10 at 8:06
We love this! Tastes just like twice-baked potatoes, but without the work. I use it for leftover mashed pototoes, vs making the potatoes specifically for it. I don't measure, just put the sour cream in till it's the texture I want.
I think I got it here a couple years ago, so Thanks!
6 medium potatoes
3-4 green onions w/tops, chopped
1 8-oz. carton sour cream
8 oz. mild cheddar cheese, grated
1/2 stick butter, melted
Cook potatoes until just done. Cool and remove skin. Grate potatoes into large bowl. Add onions, sour cream and cheese. Toss to mix. Put in casserole and pur melted butter evenly over the top. Bake at 350 degrees for about 25-30 min. or until bubbly.
We love this! Tastes just like twice-baked potatoes, but without the work. I use it for leftover mashed pototoes, vs making the potatoes specifically for it. I don't measure, just put the sour cream in till it's the texture I want.
I think I got it here a couple years ago, so Thanks!
6 medium potatoes
3-4 green onions w/tops, chopped
1 8-oz. carton sour cream
8 oz. mild cheddar cheese, grated
1/2 stick butter, melted
Cook potatoes until just done. Cool and remove skin. Grate potatoes into large bowl. Add onions, sour cream and cheese. Toss to mix. Put in casserole and pur melted butter evenly over the top. Bake at 350 degrees for about 25-30 min. or until bubbly.
10. Butternut Squash Casserole
Posted by marilyn_sue (My Page) on Fri, Oct 15, 10 at 8:02
3 cups butternut squash pulp
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 cup nuts
1/2 cup margarine, melted
1 cup brown sugar
1. Preheat oven to 425 degrees F (220 degrees C).
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4. Bake in preheated oven for 45 minutes, or until set.
5. In a medium bowl combine nuts, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Sue
3 cups butternut squash pulp
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 cup nuts
1/2 cup margarine, melted
1 cup brown sugar
1. Preheat oven to 425 degrees F (220 degrees C).
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4. Bake in preheated oven for 45 minutes, or until set.
5. In a medium bowl combine nuts, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Sue
11. Hummus ~ My Favorite
Posted by luckygardnr (My Page) on Tue, Oct 19, 10 at 2:46
From Simple Daily Recipes
1 can (15-ounce) chick peas (garbanzo beans)
3 tablespoons fresh lemon juice
1 small garlic clove, crushed
1 teaspoon salt
extra virgin olive oil
ground peppercorn
pita bread wedges, crackers or raw vegetables for dipping
Drain chick peas, reserving 1/3 cup liquid. Place peas, reserved liquid, lemon juice, garlic and salt in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scape sides if necessary, until uniform consistency.
Spoon dip into serving dish. Drizzle olive oil on top and season with fresh ground peppercorns. Serve with pita bread, crackers or raw vegetables.
From Simple Daily Recipes
1 can (15-ounce) chick peas (garbanzo beans)
3 tablespoons fresh lemon juice
1 small garlic clove, crushed
1 teaspoon salt
extra virgin olive oil
ground peppercorn
pita bread wedges, crackers or raw vegetables for dipping
Drain chick peas, reserving 1/3 cup liquid. Place peas, reserved liquid, lemon juice, garlic and salt in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scape sides if necessary, until uniform consistency.
Spoon dip into serving dish. Drizzle olive oil on top and season with fresh ground peppercorns. Serve with pita bread, crackers or raw vegetables.
12. Obsession with-Sweet-Potatoes Mash
Posted by joann_fla (My Page) on Fri, Oct 22, 10 at 17:37
I made this tonight, and it tastes very good, no butter added! Another Rachael Ray (I don't usually like her recipes)
2 1/2 pounds sweet potatoes, peeled and chopped
1 cup chicken stock
1/4 cup honey
Juice of 1 lemon
Salt and pepper
Freshly grated nutmeg, to taste
Boil potatoes until tender. Drain and return to hot pot then mash with stock, honey and lemon juice.
Season with salt, pepper and nutmeg to taste.
I made this tonight, and it tastes very good, no butter added! Another Rachael Ray (I don't usually like her recipes)
2 1/2 pounds sweet potatoes, peeled and chopped
1 cup chicken stock
1/4 cup honey
Juice of 1 lemon
Salt and pepper
Freshly grated nutmeg, to taste
Boil potatoes until tender. Drain and return to hot pot then mash with stock, honey and lemon juice.
Season with salt, pepper and nutmeg to taste.
13. Squash Casserole
Posted by ravencajun (My Page) on Tue, Nov 2, 10 at 13:35
We love this stuff even people who say they do not eat squash eat this.
1 1/2 LBS squash(or 2 cans squash)yellow
1 CAN CREAM OF CHICKEN SOUP
8 OZ SOUR CREAM
2 MED ONIONS CHOPPED
2 STALKS OF CELERY CHOPPED
1 CARROT GRATED
1 1/2 STICKS OF BUTTER OR MARGARINE
1 8 OZ PCK OF HERB STUFFING MIX
Salt & pepper to taste
Peheat oven 350º
Spray 9" baking dish with pam
Cook squash(drain) then mash ( ABOUT 30 MINS,)
COMBINE ALL INGREDIENTS IN BAKING DISH EXCEPT 1/2
STICK OF BUTTER AND HALF OF STUFFING MIX.(If you are using the stuffing mix that has separate seasoning pack use half now use the rest later)
MELT 1/2 STICK OF BUTTER AND MIX WITH REST OF STUFFING
MIX. POUR ON TOP OF CASSEROLE FOR TOPPING
BAKE AT 350 for 40 to 50 min
Let stand 15 Min then serve.
I found it easier to mix all the ingredients in a large mixing bowl before putting in to the casserole dish.
We love this stuff even people who say they do not eat squash eat this.
1 1/2 LBS squash(or 2 cans squash)yellow
1 CAN CREAM OF CHICKEN SOUP
8 OZ SOUR CREAM
2 MED ONIONS CHOPPED
2 STALKS OF CELERY CHOPPED
1 CARROT GRATED
1 1/2 STICKS OF BUTTER OR MARGARINE
1 8 OZ PCK OF HERB STUFFING MIX
Salt & pepper to taste
Peheat oven 350º
Spray 9" baking dish with pam
Cook squash(drain) then mash ( ABOUT 30 MINS,)
COMBINE ALL INGREDIENTS IN BAKING DISH EXCEPT 1/2
STICK OF BUTTER AND HALF OF STUFFING MIX.(If you are using the stuffing mix that has separate seasoning pack use half now use the rest later)
MELT 1/2 STICK OF BUTTER AND MIX WITH REST OF STUFFING
MIX. POUR ON TOP OF CASSEROLE FOR TOPPING
BAKE AT 350 for 40 to 50 min
Let stand 15 Min then serve.
I found it easier to mix all the ingredients in a large mixing bowl before putting in to the casserole dish.
14. Acorn Squash
Posted by patti43 (My Page) on Wed, Nov 10, 10 at 12:27
We got this recipe off a sticker that was on an acorn squash. It's a favorite!
1 acorn squash
2 Tbsp. brown sugar
2 tsp. butter
Splash of bourbon (opt.)
Maple syrup
Chopped pecans
Cut squash in half, remove seeds. Place in a baking dish skin side up in about 1" of water. Bake at 350 for 40 minutes or until tender.
We got this recipe off a sticker that was on an acorn squash. It's a favorite!
1 acorn squash
2 Tbsp. brown sugar
2 tsp. butter
Splash of bourbon (opt.)
Maple syrup
Chopped pecans
Cut squash in half, remove seeds. Place in a baking dish skin side up in about 1" of water. Bake at 350 for 40 minutes or until tender.
15. Asparagus Rollups
Posted by jamie_ms (My Page) on Wed, Nov 10, 10 at 17:16
1 can whole asparagus, drained well
12 slices white bread
1/2 cup mayonnaise
2 T. lemon juice
1/2 cup parmesan cheese
1 T. dill weed
Topping:
additional parmesan cheese
sesame seed
Trim crusts off of the bread and flatten with rolling pin. Combine mayonnaise, lemon juice, dill weed and cheese. Spread evenly on bread. Place one asparagus spear on each slice of bread. Roll up carefully. Spread a little mayonnaise on top and sprinkle with cheese and sesame seed. Bake at 400 degrees for approximately 8-10 minutes. Serve warm
1 can whole asparagus, drained well
12 slices white bread
1/2 cup mayonnaise
2 T. lemon juice
1/2 cup parmesan cheese
1 T. dill weed
Topping:
additional parmesan cheese
sesame seed
Trim crusts off of the bread and flatten with rolling pin. Combine mayonnaise, lemon juice, dill weed and cheese. Spread evenly on bread. Place one asparagus spear on each slice of bread. Roll up carefully. Spread a little mayonnaise on top and sprinkle with cheese and sesame seed. Bake at 400 degrees for approximately 8-10 minutes. Serve warm
16. Roasted Brussels Sprouts
Posted by joann_fla (My Page) on Fri, Nov 19, 10 at 16:43
Here is the recipe that is suppose to be from The Pioneer Woman ( Ree Drummond)
serves 4
2 pounds Brussels Sprouts, Ends Trimmed And Halved
3 Tablespoons Olive Oil
1 whole Lemon Zested
½ teaspoons Salt•⅛ teaspoons Black Pepper
1 Tablespoon Lemon Juice
½ cups Freshly Grated Parmesan Cheese
Preheat oven to 400F degrees.
Cut off the rough ends of the Brussels sprouts and remove the loose outer leaves. Cut the Brussels sprouts in half, lengthwise.
Toss with olive oil.
On a baking sheet, evenly spread the Brussels sprouts making sure not to stack them and roast for 25 minutes.
When you remove them from the oven, season the Brussels sprouts with lemon zest, salt, pepper, lemon juice and Parmesan cheese.
Here is the recipe that is suppose to be from The Pioneer Woman ( Ree Drummond)
serves 4
2 pounds Brussels Sprouts, Ends Trimmed And Halved
3 Tablespoons Olive Oil
1 whole Lemon Zested
½ teaspoons Salt•⅛ teaspoons Black Pepper
1 Tablespoon Lemon Juice
½ cups Freshly Grated Parmesan Cheese
Preheat oven to 400F degrees.
Cut off the rough ends of the Brussels sprouts and remove the loose outer leaves. Cut the Brussels sprouts in half, lengthwise.
Toss with olive oil.
On a baking sheet, evenly spread the Brussels sprouts making sure not to stack them and roast for 25 minutes.
When you remove them from the oven, season the Brussels sprouts with lemon zest, salt, pepper, lemon juice and Parmesan cheese.
17. Sweet Potato Puffs
Posted by sue_va (My Page) on Sat, Nov 20, 10 at 0:01
I first had these many years ago, and was told how to make them, but never had a recipe, so I just guessed and made them. They are something different, and are really good.
I googled and found this one on All Recipes.
1 cup mashed sweet potatoes (without added milk and butter)
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
6 large marshmallows
1/3 cup graham cracker crumbs
Combine sweet potato, brown sugar, salt and cinnamon; shape a small amount around each marshmallow.
Roll in crumbs. Place on a greased baking sheet.
Bake at 350 degrees F for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt).
I first had these many years ago, and was told how to make them, but never had a recipe, so I just guessed and made them. They are something different, and are really good.
I googled and found this one on All Recipes.
1 cup mashed sweet potatoes (without added milk and butter)
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
6 large marshmallows
1/3 cup graham cracker crumbs
Combine sweet potato, brown sugar, salt and cinnamon; shape a small amount around each marshmallow.
Roll in crumbs. Place on a greased baking sheet.
Bake at 350 degrees F for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt).
18. Roasted Carrots & Squash with Maple Pecans
Posted by marilyn_sue (My Page) on Sat, Nov 20, 10 at 8:06
Roasted Carrots and Squash with Maple Pecans
Carrots and squash roasted in a maple- and apple-flavored glaze, topped with glazed pecans
Hands On: 30 minutes : Total: 1 hour 10 minutes : Makes: 12 servings (1/2 cup each)
1 cup chopped pecans
4 tablespoons Fleischmann's® Original Spread-tub, divided
5 tablespoons maple-flavored pancake syrup, divided
1 large butternut squash (1 large = about 3 lb)
1 pound carrots, peeled, cut diagonally into 3/4-inch-thick slices
1/2 cup apple jelly
1. Preheat oven to 400°F. Place pecans in large heavy skillet; cook and stir over medium-high heat 3 minutes, or until lightly toasted. Stir in 1 tablespoon of the Fleischmann's and 1 tablespoon of the syrup. Reduce heat to medium; cook and stir about 1 minute, or until pecans are dry and glossy. Remove from skillet; set aside.
2. Peel and seed squash; cut into 1-inch chunks. Place in large bowl. Add carrots; mix lightly. Melt the remaining 3 tablespoons Fleischmann's. Pour evenly over vegetables; toss to coat. Spread evenly in large roasting pan.
3. Bake 35 to 40 minutes, or until vegetables are tender and lightly browned, stirring occasionally.
4. Meanwhile, mix jelly and the remaining 4 tablespoons syrup in large skillet. Bring to a boil over medium-high heat. Cook until mixture thickens and is reduced, stirring frequently. Drizzle over vegetables; toss lightly to coat. Spoon into serving dish. Sprinkle with the pecans.
Sue
Roasted Carrots and Squash with Maple Pecans
Carrots and squash roasted in a maple- and apple-flavored glaze, topped with glazed pecans
Hands On: 30 minutes : Total: 1 hour 10 minutes : Makes: 12 servings (1/2 cup each)
1 cup chopped pecans
4 tablespoons Fleischmann's® Original Spread-tub, divided
5 tablespoons maple-flavored pancake syrup, divided
1 large butternut squash (1 large = about 3 lb)
1 pound carrots, peeled, cut diagonally into 3/4-inch-thick slices
1/2 cup apple jelly
1. Preheat oven to 400°F. Place pecans in large heavy skillet; cook and stir over medium-high heat 3 minutes, or until lightly toasted. Stir in 1 tablespoon of the Fleischmann's and 1 tablespoon of the syrup. Reduce heat to medium; cook and stir about 1 minute, or until pecans are dry and glossy. Remove from skillet; set aside.
2. Peel and seed squash; cut into 1-inch chunks. Place in large bowl. Add carrots; mix lightly. Melt the remaining 3 tablespoons Fleischmann's. Pour evenly over vegetables; toss to coat. Spread evenly in large roasting pan.
3. Bake 35 to 40 minutes, or until vegetables are tender and lightly browned, stirring occasionally.
4. Meanwhile, mix jelly and the remaining 4 tablespoons syrup in large skillet. Bring to a boil over medium-high heat. Cook until mixture thickens and is reduced, stirring frequently. Drizzle over vegetables; toss lightly to coat. Spoon into serving dish. Sprinkle with the pecans.
Sue
19. Make Ahead Mashed Potatoes
Posted by jasdip (My Page) on Sat, Nov 20, 10 at 13:54
This is definitely Tried and True.
Mom makes these potatoes every year, just because they're so easy. She makes them a couple of days ahead of time, and just reheats in the oven. BTW they are also Delicious! It would cause war-fare if she changed to regular mashed! LOL
These are from a series of Canadian Cookbooks Best of Bridge.
5 lbs. potatoes or 9 large
8 oz. low-fat cream cheese
1 cup fat-free sour cream
2 tsp. onion salt
1 tsp. salt
pinch of pepper
2 Tbsp. butter
Cook and mash potatoes. Add all ingredients, except butter, and combine.
Put into large greased casserole. Dot with butter. Bake, covered, at 350F for 30 minutes.
If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
This is definitely Tried and True.
Mom makes these potatoes every year, just because they're so easy. She makes them a couple of days ahead of time, and just reheats in the oven. BTW they are also Delicious! It would cause war-fare if she changed to regular mashed! LOL
These are from a series of Canadian Cookbooks Best of Bridge.
5 lbs. potatoes or 9 large
8 oz. low-fat cream cheese
1 cup fat-free sour cream
2 tsp. onion salt
1 tsp. salt
pinch of pepper
2 Tbsp. butter
Cook and mash potatoes. Add all ingredients, except butter, and combine.
Put into large greased casserole. Dot with butter. Bake, covered, at 350F for 30 minutes.
If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
20. Spinach Maria
Posted by lynn_d (My Page) on Fri, Nov 26, 10 at 22:02
2 pk frozen chopped spinach
1 pk 8 oz cream cheese
1 medium onion, chopped
1 cup Parmesan cheese
1 teaspoon butter
3/4 teaspoon cayenne pepper (more or less to taste)
Instructions for Spinach Maria
Cook spinach according to directions, drain very well (I let cool, then squeeze out the water in a paper towel or cheesecloth). Saute onion in butter until tender. Add cream cheese and stir until melted. Add spinach, parmesan cheese, and pepper. Cook several minutes more until well blended. Placed in greased casserole dish and bake at 350 for 30 minutes or until browned on top. Cover with shredded cheddar cheese.
Enjoy! I'm not a fan of cooked spinach, but I love this one.
2 pk frozen chopped spinach
1 pk 8 oz cream cheese
1 medium onion, chopped
1 cup Parmesan cheese
1 teaspoon butter
3/4 teaspoon cayenne pepper (more or less to taste)
Instructions for Spinach Maria
Cook spinach according to directions, drain very well (I let cool, then squeeze out the water in a paper towel or cheesecloth). Saute onion in butter until tender. Add cream cheese and stir until melted. Add spinach, parmesan cheese, and pepper. Cook several minutes more until well blended. Placed in greased casserole dish and bake at 350 for 30 minutes or until browned on top. Cover with shredded cheddar cheese.
Enjoy! I'm not a fan of cooked spinach, but I love this one.
21. Pineapple Baked Beans
Posted by patti43 (My Page) on Thu, Mar 24, 11 at 12:53
I made these for dinner last night with ham and potato salad and they were a winner!
2 (16 ounce) cans of your favorite baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons spicy brown mustard
A little green pepper (I used about 3/4 of one pepper)
1 (20 ounce) can pineapple tidbits, well drained
Preheat oven to 350 degrees. Combine everything but pineapples and pour into a 2 quart casserole or baking dish. Bake for 30 minutes, uncovered. Stir in pineapples and bake 30 minutes more.
I made these for dinner last night with ham and potato salad and they were a winner!
2 (16 ounce) cans of your favorite baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons spicy brown mustard
A little green pepper (I used about 3/4 of one pepper)
1 (20 ounce) can pineapple tidbits, well drained
Preheat oven to 350 degrees. Combine everything but pineapples and pour into a 2 quart casserole or baking dish. Bake for 30 minutes, uncovered. Stir in pineapples and bake 30 minutes more.
22. Parmesan Roasted Asparagus
Posted by luckygardnr (My Page) on Tue, Jun 7, 11 at 9:23
Recipe by Ina Garten
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
Recipe by Ina Garten
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
23. Potato Puffs
Posted by patti43 (My Page) on Mon, Jun 13, 11 at 12:54
(Taste of Home) This is a tasty way to use leftover mashed potatoes.
2 eggs, separated
2 c. mashed potatoes
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced fresh parsley or chives
1 tsp. minced dried onion
½ tsp. garlic powder
2-3 Tbsp. butter, melted
In a mixing bowl, beat egg yolks. Add potatoes, cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff. Fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter; divide potato mixture among cups. Brush remaining butter over potatoes. Bake at 375degrees for 30-35 minutes or until lightly browned. Serve immediately. Serves 8.
(Taste of Home) This is a tasty way to use leftover mashed potatoes.
2 eggs, separated
2 c. mashed potatoes
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced fresh parsley or chives
1 tsp. minced dried onion
½ tsp. garlic powder
2-3 Tbsp. butter, melted
In a mixing bowl, beat egg yolks. Add potatoes, cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff. Fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter; divide potato mixture among cups. Brush remaining butter over potatoes. Bake at 375degrees for 30-35 minutes or until lightly browned. Serve immediately. Serves 8.
24. Turnip Puff
Posted by suzieque (My Page) on Fri, Nov 25, 11 at 16:07
This is one of Jasdip's recipes. If you've tried any of her others, you won't be surprised that this is delicious! I took it to our Thanksgiving dinner yesterday and it got rave reviews. And ... it's easy. Thanks, Jasdip!
6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper and nutmeg to taste
1/2 cup fine bread crumbs
2 tbsp. butter, melted
Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)
Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.
Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.
This is one of Jasdip's recipes. If you've tried any of her others, you won't be surprised that this is delicious! I took it to our Thanksgiving dinner yesterday and it got rave reviews. And ... it's easy. Thanks, Jasdip!
6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper and nutmeg to taste
1/2 cup fine bread crumbs
2 tbsp. butter, melted
Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)
Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.
Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.
25. Potatoes AuGratin with Gruyere
Posted by patti43 (My Page) on Fri, Feb 17, 12 at 6:39
This is the potato recipe I'm making for lunch. Some people made it with cheddar and had great results, so I think it's more the method of cooking them than the recipe (Serves 10)
2 1/2 cup(s) half-and-half or light cream
1/3 teaspoon(s) ground red pepper (cayenne)
1 1/4 teaspoon(s) salt
3 3/4 pound(s) (3 medium) Yukon Gold potatoes, peeled and thinly sliced
7 1/2 ounce(s) Gruyere cheese, shredded (3/4 cup)
Preheat oven to 350 degrees. In 3-quart saucepan, combine half-and-half, ground red pepper, and salt; heat to boiling over medium-high heat. Add potatoes and cook 2 to 3 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula.
Transfer half of potato mixture to greased casserole; sprinkle evenly with 1/2 cup Gruyere. Top with remaining potato mixture and remaining Gruyere.
Bake gratin 35 to 40 minutes or until potatoes are fork-tender and top is golden.
This is the potato recipe I'm making for lunch. Some people made it with cheddar and had great results, so I think it's more the method of cooking them than the recipe (Serves 10)
2 1/2 cup(s) half-and-half or light cream
1/3 teaspoon(s) ground red pepper (cayenne)
1 1/4 teaspoon(s) salt
3 3/4 pound(s) (3 medium) Yukon Gold potatoes, peeled and thinly sliced
7 1/2 ounce(s) Gruyere cheese, shredded (3/4 cup)
Preheat oven to 350 degrees. In 3-quart saucepan, combine half-and-half, ground red pepper, and salt; heat to boiling over medium-high heat. Add potatoes and cook 2 to 3 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula.
Transfer half of potato mixture to greased casserole; sprinkle evenly with 1/2 cup Gruyere. Top with remaining potato mixture and remaining Gruyere.
Bake gratin 35 to 40 minutes or until potatoes are fork-tender and top is golden.
26. Cheesy Hash brown Casserole
joann_fla
This is a family favorite. The recipe is from Southern Plate.
2 lbs frozen shredded hash brown potatoes, thawed
1/2 Cup margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 Cup onion, chopped
2 Cups cheddar cheese, grated
1/2 teaspoon pepper
1 teaspoon salt
optional 1/2 cup sour cream and some chopped green onions
Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly. *This tastes just like Cracker Barrel's!
http://www.southernplate.com/2008/08/cheesy-hash-brown-casserole.html
This is a family favorite. The recipe is from Southern Plate.
2 lbs frozen shredded hash brown potatoes, thawed
1/2 Cup margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 Cup onion, chopped
2 Cups cheddar cheese, grated
1/2 teaspoon pepper
1 teaspoon salt
optional 1/2 cup sour cream and some chopped green onions
Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly. *This tastes just like Cracker Barrel's!
http://www.southernplate.com/2008/08/cheesy-hash-brown-casserole.html
~ Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis