CAULIFLOWER SOUFFLE - recipes

CAULIFLOWER SOUFFLE

Ingredients:

1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

Directions:

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth.
In a large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart souffle dish.
Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.

Serves: 4-6

ZUCCHINI BOATS

ZUCCHINI BOATS 

Ingredients:

4 medium zucchini
1 cup long grain rice, cooked
1 medium yellow onion, chopped
1 garlic clove, chopped
1 egg, beaten
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 cup bread crumbs
2 cups canned spaghetti sauce
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated

Directions:

Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approx 45 minutes, until zucchini is tender but firm.

Sweet Potato Hash Recipe - recipe [23-3-17]

Sweet Potato Hash Recipe

Ingredients:

4 sweet potatoes, peeled
2 cups dried cranberries
2 cups corn, blanched
1 cup chopped red bell pepper
2 cups chopped pecans
2 cups finely chopped parsley
1 cup honey

Directions:

Cut the sweet potatoes into cubes the size of the dried cranberries. Cook in water to cover in a saucepan until tender but still firm; drain.
Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl. Add the sweet potatoes and honey; mix lightly to coat well.

Serves: 14

Double Orange Carrots Recipe [15-3-17]

Double Orange Carrots Recipe

Ingredients:

4 cups water
10 medium carrots, peeled and sliced diagonally
2 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
4 tablespoons butter (1/2 cube)

Directions:

In a saucepan, bring water to a boil. Add carrots and cook until just tender. Drain, set aside and cover to keep warm.

In a small saucepan over medium heat, combine sugar, cornstarch, salt, ginger and orange juice. Stir constantly until mixture thickens. Raise heat and boil 1 minute longer. Stir in butter, pour over hot carrots, toss thoroughly and serve.

Serves: 4
 

Green Beans With Blue Cheese & Almonds - Vegetarian Recipe

Green Beans With Blue Cheese & Almonds - Vegetarian Recipe

Ingredients

5 cups (about 1 lb) fresh green beans, cut in 1-inch pieces
2 cups (about 1/2 lb) sliced mushrooms
1/4 cup green onions (white and green parts) sliced
2 Tbs almonds, slice
1 Tbs dried tarragon leaves
2 oz blue cheese, crumbled

Directions

The best advice is to prepare this just ahead of serving: In large skillet, sprayed with vegetable cooking spray, combine green beans, mushrooms, green onions, almonds and tarragon. Saute until beans are tender but firm (about 3-4 minutes). Add the blue cheese and stir until the cheese begins to melt. Serve immediately.

Serves 6.

Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

Ingredients:

1 large unpeeled eggplant, cut into one-quarter-inch slices
2 eggs, slightly beaten
1 cup bread crumbs
1/2 cup vegetable or olive oil
2 (15 ounce) cans tomato sauce
1 teaspoon salt
2 teaspoons oregano
1/2 cup chopped parsley
1 (10 ounce) package mozzarella cheese slices
1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Dip eggplant slices in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased 2-quart casserole. Cover with half of the tomato sauce and half of mozzarella cheese. Repeat layers. Top with Parmesan cheese. Bake 45 minutes.

Serves: 6 - 8

Zucchini Mushroom Frittata Recipe

Zucchini Mushroom Frittata Recipe

Ingredients:

3 tablespoons olive oil
1-1/2 cups zucchini (2 medium zucchini), chopped
1-1/2 cups mushrooms (8 large mushrooms), sliced
3/4 cup green bell pepper, seeded, deveined and chopped
3/4 cup onion, chopped
1 garlic clove, minced
6 eggs
2 (8-ounce) packages cream cheese, room temperature
2 cups cubed white bread, crusts trimmed, and divided
1-1/2 cups Cheddar cheese, grated

Directions:

Preheat oven to 350 degrees.

Grease a 10-inch springform pan.

In a large saute pan, heat olive oil and saute zucchini, mushrooms, pepper, onion and garlic for 5 minutes or until vegetables are tender. Cool.

In a large bowl, beat eggs. Add softened cream cheese, half of bread cubes, Cheddar cheese and vegetable mixture. Mix thoroughly.

Layer remaining bread cubes in prepared pan. Pour egg mixture over bread. Bake for 55 minutes or until set. Cool slightly before slicing and serving.

Serves: 6 - 8

Things to Think

Easy Vegetable Pot Pie - Recipes

Easy Vegetable Pot Pie - Recipes

Ingredients

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 380 | Total Fat: 21.1g | Cholesterol: 39mg

HASH BROWN TATER CASSEROLE

HASH BROWN TATER CASSEROLE

Ingredients:

2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings

2 cups crushed potato chips
1/2 cup melted butter

Directions:

Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9x12 inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.

Yield: 16 Servings

Categories: Potatoes, Casseroles

Pecan-Crusted Okra [27-10-15]

Pecan-Crusted Okra

Ingredients:
1/2 cup flour
1/2 cup cornmeal
1/2 cup finely chopped toasted pecans
1 teaspoon salt
1/4 teaspoon red pepper
1 pound fresh okra, cut into 1/4-inch slices
Peanut oil for frying

Directions:

Combine the flour, cornmeal, pecans, salt and red pepper in a shallow dish and mix well. Add the okra to the flour mixture and toss lightly to coat.

Add enough peanut oil to a skillet to measure 2 inches and heat to 375 degrees. Fry the okra in batches in the hot oil for 4 minutes or until golden brown; drain. Serve immediately.

Note: The pecans add extra crunch to this Louisiana Specialty.

Serves: 4

RATATOUILLE NICOISE 14-08-2015

 
RATATOUILLE NICOISE

Ingredients

1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil

Directions

Peel the zucchini and eggplant and cut into bite-sized pieces. Peel the onions and cut onions and tomatoes into bite sized pieces. Remove the seeds and membranes from the bell peppers and cut the same way. Saute each vegetable separately in a small amount of oil over medium high hear until tender, starting with the onions and peppers. When the onions and peppers are sauteed, combine them together in one pan and cover. Add bay leaf, salt and pepper and continue to cook slowly. Saute the eggplant next, followed by zuccnini, then the tomatoes with the garlic. Now combine all ingredients in a large pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They are cooked separately to keep them from getting water- logged. Ratatouille should not be mushy.

Serves 6

SPINACH SOUFFLE 29-07-15

 
SPINACH SOUFFLE

Ingredients

1 pound fresh spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar

Directions

Prepare and cook spinach as directed.  Place spinach in blender or food processor.  Cover and blend, or process, until mixture is smooth. Heat oven to 350 degrees. Butter 4-cup souffle dish or 1-quart casserole. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, nutmeg, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry. Beat egg yolks in medium bowl on high speed until very thick and lemon colored. Stir into white sauce mixture. Stir in spinach. Stir about one-fourth of the egg whites into sauce mixture. Fold into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately

Yield:  4 servings

Category: Side Dishes, Vegetables

Stuffed Peppers My Way 23-07-15

 
Stuffed Peppers My Way

Ingredients

1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

Amount Per Serving  Calories: 402 | Total Fat: 15.3g | Cholesterol: 33mg

Stuffed Green Peppers 06-07-15

Stuffed Green Peppers I

Ingredients

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Directions

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Amount Per Serving  Calories: 463 | Total Fat: 24.3g | Cholesterol: 89mg