Quick and Easy Garlic Butter

August 13, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Sauce, Side Dish

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Quick and Easy Garlic Butter - This quick and easy garlic butter recipe has only 4 ingredients! Also a “No Cook” recipe as everything is done at room temperature, unless you prefer to roast or saute the garlic first. Great drizzled over literally anything, meat, fish, vegetables, this quick, easy recipe will soon become a staple in your kitchen.Prep Time: 5 mins
Cook Time: 0 mins
Main Ingredient: Garlic, Butter
Difficulty Level: 1

Ingredients to make Quick and Easy Garlic Butter

1/4 c Butter or margarine, softened
1/2 ts Paprika
1/8 ts Pepper
2 Cl Garlic, peeled, minced

Directions to make Quick and Easy Garlic Butter

Step 1:Beat all ingredients, until well blended.

Image Source: fj40troutbum

Tags: Black Pepper, Butter, Dinner, fish, Garlic, Lunch, Meat, Paprika, Quick, Seafood, Simple, Veg, Vegetarian

Slow Cooker Scalloped Potatoes

June 16, 2010 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish

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Slow Cooker Scalloped Potatoes - If you love scalloped potatoes, and miss them during the warm weather, then this crockpot scalloped potato recipe is what you need! No need to turn on the oven, to enjoy your favorite vegetable, just break out your slow cooker. and try these creamy scalloped potaoes.

Prep Time: 10-15 mins
Servings: 4
Main Ingredient: Potatoes
Difficulty Level: 1

Ingredients to make Slow Cooker Scalloped Potatoes

2 lbs. potatoes or possibly 6 med. thinly sliced
1 sm. onion thinly sliced
1/4 c. flour
1 teaspoon salt
1/4 teaspoon pepper
3 tbsp. butter
1 (10 ounce.) can cream of mushroom soup
4 slices American cheese
1 c. water
1/2 teaspoon cream of tartar

**recipe can easily doubled for larger slow cookers.

Directions to make Slow Cooker Scalloped Potatoes

Step 1:

Toss potato slices in water and cream of tartar. Drain. Put half of potatoes in greased crockpot.

Step 2:

Top half of onion slices, flour, salt and pepper. Add in remaining potatoes and onions and sprinkle rest of flour on top. Add in butter and undiluted soup. Cover and cook on low 7 to 9 hrs or possibly high 3 to 4 hrs. Add in cheese 30 min before serving.

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Tags: Butter, Cheese, Crockpot, Dinner, healthy, Homemade, Onion, Potato, Simple, Slow Cooker, Veg, Vegetarian

Brussel Sprouts In Pecan Sauce

May 14, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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Brussel Sprouts In Pecan Sauce - This saucy, fresh, brussel sprouts recipe is oh so simple, as well as healthy. Brussel sprouts have no fat, no cholesterol, and no carbs, and positively overflowung with VitaminC. The distictive pecans, first browned in butter, are then poured over the top, adding texture and flavor to this quick, easy vegetable recipe.

Prep Time: 5 mins
Cook Time: 10 mins
Servings: 4-6
Main Ingredient: Brussel Sprouts, Pecans
Difficulty Level: 1

Ingredients to make Brussel Sprouts In Pecan Sauce

1 lb Brussel sprouts; trimmed
3 T Butter, unsalted
1/4 c Pecans, chopped
Salt and pepper to taste

Directions to make Brussel Sprouts In Pecan Sauce

Step 1:Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.

Step 2:Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and serve.

Image Source: randomduck

Tags: Brussel Sprouts, Butter, healthy, Pecans, Quick, Sauce, Simple, Stove Top, Veg, Vegetarian

Vegetarian Meatballs

April 1, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, fried

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Vegetarian Meatballs - These rustic, homestyle, vegetarian meatballs are spectacular. Pre-made vegetable patties, are combined with traditional meatball ingredients, and a dash of soy sauce and your favorite seasonings, before being rolled into balls. Skillet fried, stove top, this quick and easy vegetarian meatball recipe also freezes well.Prep Time: 15 mins
Cook Time: 10-15 mins
Servings: 24
Main Ingredient: Vegetable Burgers
Difficulty Level: 1

Ingredients to make Vegetarian Meatballs

1 lb Vegetable burgers
1/4 c Breadcrumbs
Salt and pepper to taste
2 tb Butter or margerine
1 lg Onion; chopped
1 c Milk
1 ea Egg; beaten
1 tb Fresh parsley; chopped
1 tb Soy sauce
Veg oil for frying

Directions to make Vegetarian Meatballs

Step 1:Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside.

Step 2:Melt the butter in a frying pan and saute the onion until transparent. Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well.

Step 3:Add the onion saute. Stir thoroughly and shape into 24 small balls. Fry until well browned all over.

Image Source: miikkahoo

Tags: Bread Crumbs, Butter, Egg, Milk, Onion, Quick, Simple, Skillet, Soy Sauce, Stove Top, Veg, Vegetarian

Baked Honey Tomatoes

March 11, 2010 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish

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Baked Honey Tomatoes - This naturally sweet, fresh tomato recipe, is a secretly simple, extraordinary, baked side dish. Perfect when tomatoes are in season, as they are juicier, the drizzled honey on the tomatoes gives them an exotic flare. This quick and easy recipe will complement any meal, and will soon be a new family favorite.

Prep Time: 10 mins
Cook Time: 35 mins
Servings: 8
Main Ingredient: Tomatoes
Difficulty Level: 1

Ingredients to make Baked Honey Tomatoes

8 Tomatoes, medium
1/2 c Bread crumbs, fresh, coarse
2 ts Salt
2 ts Pepper
1 ts Tarragon, dried
4 ts Honey
4 ts Butter

Directions to make Baked Honey Tomatoes

Step 1:Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish.

Step 2:Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter.

Step 3:Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown.

Image Source: avlxyz

Tags: Bread Crumbs, Butter, Honey, Quick, Simple, Spice, Sweet, Tarragon, Tomato, Veg, Vegetarian

Fried Potato Pancakes

February 4, 2010 by Firehouse Chef
Filed under Boiled, Breakfast, Buffet, Easy, Easy Vegetable Recipes, Lunch, Main Course, New Vegetable Recipes, Side Dish, Supper, fried

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Fried Potato Pancakes - This fabulous, fried potato pancake recipe is a tried and true favorite at our house, even the kids love it. Basic boiled potatoes are mashed with the flour added in, giving them a dough like texture, before being quickly skillet fried to an appealing golden brown.

Prep Time: 20-30 mins
Cook Time: 5 mins
Main Ingredient: Potatoes
Difficulty Level: 2

Ingredients to make Fried Potato Pancakes

1 1/4 lb Potatoes (3 or 4)
2 tb Butter, melted
1 c Flour, all purpose
1/2 ts Salt
4 ts Vegetable oil

Directions to make Fried Potato Pancakes

Step 1:Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.

Step 2:Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half.

Step 3:Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough.

Step 4:In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

Image Source: revjim5000

Tags: Butter, Flour, Kid Friendly, Lunch, Potato, Quick, Simple, Skillet, Stove Top, Veg, Vegetarian

Squash Parmesan

January 14, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Vegetable Recipes, Microwave, New Recipe, New Vegetable Recipes, Supper

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Squash Parmesan - This supreme squash parmesan recipe is also a microwave recipe, and is very quick and easy. A vegetarian version of an Italian favorite this simple squash parmesan really packs a punch of flavor. Or if you prefer, zucchini may be substituted for the squash.

Prep Time: 10 mins
Cook Time: 15-20 mins
Main Ingredient: Squash
Difficulty Level: 1

Ingredients to make Squash Parmesan

1 sm Onion, peeled, chopped
3 sm Yellow squash, sliced 1/4 inch thick (1lb)
1/4 c Water
1 c Milk
3 sl White bread with crusts removed, crumbled
1 t Salt
2 T Melted butter
1/2 c Grated Parmesan cheese
Italian flavored fine dry Bread crumbs

**Variation: Zucchini may be substituted for yellow squash.

Directions to make Squash Parmesan

Step 1:Place chopped onions and sliced squash in a 2-quart, heat- resistant, non-metallic casserole with water. Cover tightly and heat in Microwave Oven 7 minutes or until squash is tender. Drain excess water.

Step 2:Soak crumbled slices of white bread in 1 cup milk, 5 minutes. Add salt, melted butter and grated cheese to bread and milk mixture. Stir to combine. Pour bread and cheese mixture over squash and stir to mix together thoroughly. Sprinkle top of mixture with Italian flavored dry bread crumbs.

Step 3:Cook, uncovered, in Microwave Oven 10 minutes or until cheese is melted.

Image Source: karenandbrademerson

Tags: Bread Crumbs, Butter, Cheese, healthy, Homemade, Italian, Lunch, Milk, Onion, Quick, Simple, Squash, Veg, Vegetarian, Water, Zucchini

Microwave Herbed Zucchini

January 7, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, Microwave, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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Microwave Herbed Zucchini - This magnificent, microwave, herbed zucchini recipe, gets its inspiration from Italy, in the form of fresh basil, oregano, and parsley. This quick vegetable recipe is as aromatic as it is tasty, and a zucchini side dish is the perfect compliment to any meal!

Prep Time: 5 mins
Cook Time: 10-13 mins
Main Ingredient: Zucchini
Difficulty Level: 1

Ingredients to make Microwave Herbed Zucchini

6 lg Zucchini
1/4 c Water
3 T Butter or margarine
3 T Olive oil
2 t Salt
2 t Chopped parsley
1/2 t Dried basil leaves
1/2 t Dried oregano leaves

Directions to make Microwave Herbed Zucchini

Step 1:Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender.

Step 2:Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute.

Step 3:Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Image Source: yomi955

Tags: Basil, Butter, Herbs, Oregano, Quick, Simple, Veg, Vegetarian, Zucchini

Unfried Potato Chips

January 1, 2010 by Firehouse Chef
Filed under Baked, Broiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack

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Unfried Potato Chips - This kid friendly recipe, that is a version of baked potatoes is loved equally by adults. Sliced boiling potatoes, white or red, are brushed with flavorful butter before being oven baked, to a crispy, crunchy, golden brown. Slightly seasoned before serving, this best vegetable recipe disappears quick.

Prep Time: 10 mins
Cook Time: 15-20 mins
Main Ingredient: Potatoes
Difficulty Level: 1

Ingredients to make Unfried Potato Chips

3 1/2 lb Red Boiling Potatoes OR white boiling potaotes, Cut crosswise into 1/8-inch thick slices
6 tb Butter, melted (3/4 stick)
Salt and freshly ground Pepper

Directions to make Unfried Potato Chips

Step 1:Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets.

Step 2:Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter.

Step 3:Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes.

Step 4:Sprinkle with salt and freshly ground pepper. Serve immediately.

Image Source: avlxyz

Tags: Baking, Butter, Homemade, Lunch, Potato, Quick, Simple, Veg

Filled Squash Halves

December 20, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, Veg, fried

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Filled Squash Halves - This exotic, baked, acorn squash recipe is a homestyle combination of lean ground beef and juicy apples. An “All In One” meal, these hefty, hearty, filled squash halves, are like nothing you have tasted before. A farmhouse blend of flavors, create a very simple, easy, vegetable recipe.

Prep Time: 15 mins
Cook Time: 50-60 mins
Main Ingredient: Acorn Squash, Ground Beef
Difficulty Level: 2

Ingredients to make Filled Squash Halves

2 ea Acorn Squash, Md
1 lb Lean Ground Beef
1 1/2 t Salt
1/2 t Cinnamon
2 c Apples, Pared & Chopped,(2 Lg)
1/4 c Raisins
4 tb Brown Sugar, Packed
2 tb Margarine Or Butter, Melted

Directions to make Filled Squash Halves

Step 1:Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.

Step 2:While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, then coarsely chopped tart apples and the raisins.

Step 3:When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture

Step 4:Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes.

Image Source: Alex Cheek

Tags: Acorn Squash, Apples, beef, Brown Sugar, Butter, Cinnamon, Fruit, Ground Beef, Meat, Raisins, Salt, Simple, Skillet, Sweet

Ingredients to make Quick and Easy Garlic Butter

Directions to make Quick and Easy Garlic Butter

Ingredients to make Slow Cooker Scalloped Potatoes

Directions to make Slow Cooker Scalloped Potatoes

Ingredients to make Brussel Sprouts In Pecan Sauce

Directions to make Brussel Sprouts In Pecan Sauce

Ingredients to make Vegetarian Meatballs

Directions to make Vegetarian Meatballs

Ingredients to make Baked Honey Tomatoes

Directions to make Baked Honey Tomatoes

Ingredients to make Fried Potato Pancakes

Directions to make Fried Potato Pancakes

Ingredients to make Squash Parmesan

Directions to make Squash Parmesan

Ingredients to make Microwave Herbed Zucchini

Directions to make Microwave Herbed Zucchini

Ingredients to make Unfried Potato Chips

Directions to make Unfried Potato Chips

Ingredients to make Filled Squash Halves

Directions to make Filled Squash Halves

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