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Saucy Scalloped Potatoes

July 16, 2009 by  
Filed under Baked, Boiled, Buffet, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Side Dish, Supper, Veg

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saucy_scalloped_potatoes Saucy scalloped potatoes – A superbly simple scalloped potato reccipe, that absolutely anyone can make. Hearty potatoes, enhanced perfectly with the flavors of onion and carrot are first boiled, completely mingling the flavors together, and to ensure tenderness. Then we oven baked them with a magnificent creamy cheese sauce.

Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
Main Ingredient: Vegetables, Cheese
Difficulty Level: 2

Ingredients to make Saucy Scalloped Potatoes

2 cups water
2 teaspoons salt, optional
2 pounds potatoes, 5 cups, pared and thinly sliced
1 1/2 cups sliced onion
5 medium carrots, 2 cups, pared, diagonally sliced

CHEESE SAUCE:
3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash cayenne 1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese

Directions to make Saucy Scalloped Potatoes

Step 1:In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain
Step 2:Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Bring mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted.
Step 3:Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top.

Image Source: adria.richard

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Crockpot Chicken and Vegetables

July 6, 2009 by  
Filed under Easy, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Slow Cooker, Supper

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chk_veg crockpot chicken and Vegetables – This secretly simple chicken and vegetable recipe, has the crockpot doing all the work for you! Accented with the flavors of paprika and garlic, it fills the house with it’s inviting aroma. Start it before you go to bed, and bring it to your next luncheon, then watch it disappear.

Prep Time: 5 mins
Servings: 6
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Crockpot Chicken and Vegetables

1 -4 lb chicken, cut up
1 cup Canned tomatoes
1 Green pepper, chopped
1 small Onion, sliced
2 tablespoons Paprika
1 Clove garlic, minced
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
1/4 cup All-purpose flour
1 cup Sour cream

Directions to make Crockpot Chicken and Vegetables

Step 1:Put 1 1/2 cups water and all ingredients except flour and sour cream into crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until chicken is tender.
Step 2:Remove chicken pieces from cooker. Skim off fat. Turn control to HIGH.
Step 3:Blend flour with 1/4 cup cooled juices from crockpot. Mix into liquid in cooker. Stir until thickened. Blend in sour cream. Return chicken to pot. Heat through, but do not boil. Enjoy your easy crockpot recipe.

Image Source: Father.Jack

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BLT Salad with Pasta

July 3, 2009 by  
Filed under Buffet, Easy, Main Course, New Recipe, New Vegetable Recipes, Salad, Snack, Supper

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  BLT salad with pasta – Fresh, crisp, crunchy vegetables are the heart of any salad, and this pleasant pasta salad is no different. A meal in itself, we put a little twist on the classic pasta salad, and the traditional BLT sandwich, by combining the two winning flavors. And are we ever glad we did, it is fabulous!

Prep Time: 15 mins
Servings: 6
Main Ingredient: Pasta, Bacon, Lettuce, Tomato
Difficulty Level: 1

Ingredients to make BLT Salad with Pasta

1 7 oz. pkg elbow macaroni,cooked, drained
8 sl Bacon, cooked and crumbled
1 c Mayonnaise or salad dressing
1/3 c Chili sauce
1/4 c Lemon juice from concentrate
2 ts Instant chicken bouillon
2 ts Sugar
1 lg Tomato, seeded and chopped
1/4 c Slice green onions
4 c Thinly sliced lettuce

Directions to make BLT Salad with Pasta

Step 1:In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon and sugar; stir in macaroni, tomato and onions. Cover; chill.
Step 2:Just before serving, stir in lettuce and bacon. Refrigerate leftovers.

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Spinach Lobster Fruit Salad

June 19, 2009 by  
Filed under Boiled, Easy, Easy Vegetable Recipes, Main Course, Salad, Supper

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spinach_lobster_fruit_salad spinach Lobster Fruit salad – Fresh, dark green, spinach is the base on which this rich, zesty salad is served on. Quickly boiled lobster tails, provide the succulent meat, and then we turned to fruit to complement it all perfectly. A superb hot weather seafood salad!

Prep Time: 15 mins
Cook Time: 5-10 mins
Main Ingredient: Lobster, Vegetables
Difficulty Level: 2

Ingredients to make Spinach Lobster Fruit Salad

3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped

Directions to make Spinach Lobster Fruit Salad

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.
Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.

Image Source: grabadonut

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Super Stuffed Mushrooms

June 17, 2009 by  
Filed under Appetizer, Baked, Easy, Easy Vegetable Recipes, Side Dish, Starter

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stf_mush Super Stuffed mushrooms – These very easy, very creamy stuffed mushrooms, are a one-of-a-kind vegetable recipe! The divine, creamy texture come from the addition of half and half, and parmesan cheese. And since we love lots and lots of flavor in our recipes, we also added a little clam juice to really “tickle your tastebuds”.

Prep Time: 15 mins
Cook Time: 25 mins
Main Ingredient: Mushrooms, Clam Juice
Difficulty Level: 2

Ingredients to make Super Stuffed Mushrooms

1/2 lb Mushrooms, with big caps
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese

Directions to make Super Stuffed Mushrooms

Step 1:Pop stems out of mushrooms (don’t tear cups). Cut stems up finely. Saute mushrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
Step 2:Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan.
Step 3:Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.

Image Source: Nikki L.

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Saucy Braised Mushrooms

June 13, 2009 by  
Filed under Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

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brsd_mush Saucy Braised mushrooms – Mushroom lovers, we didn’t forget about you! Fresh, tender mushrooms, mixed with aromatic, delicious garlic and onion, mixed into a creamy, creamy sauce! We listed Morel, but of course, you can use your favorite, or even mix and match.

Prep Time: 10 mins
Cook Time: 15-20 mins
Main Ingredient: Vegetable, Sauce, pasta
Difficulty Level: 2

Ingredients to make Saucy Braised Mushrooms

2 c Morel mushrooms
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots,OR Onions
1/2 ts Salt
1/4 c Sherry or Madeira
1/4 c Brandy
1/2 c Whipping cream
12 oz Fresh pasta,OR 8 oz Dried Pasta

Directions to make Saucy Braised Mushrooms

Step 1:WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove.
Step 2:Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry and brandy. Increase the heat to high and cook until the liquid reduces by about 2/3. Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon. Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms.

Image Source: avlxyz

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