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
Image Source: fj40troutbum
Vegetable Lasagna with Tomato Basil Sauce
June 24, 2010 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy Vegetable Recipes, Lunch, Main Course, New Recipe, New Vegetable Recipes, Sauce, Supper
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Vegetable Lasagna with Tomato basil sauce – This scrumptious, cheese and vegeatble lasagna recipe comes with its own homemade sauce recipe as well! Fresh sliced vegetables, four different cheeses, and a tasty tomato basil sauce, layered with hearty lasagna noodles. A traditional Italian dish, we removed the meat to make this delectable vegetable lasagna.
Prep Time: 15 mins |
Ingredients to make Vegetable Lasagna with Tomato Basil Sauce
Tomato-Basil Sauce
.2tablespoons olive oil
.4medium carrots, thinly sliced
.3medium zucchini, thinly sliced
.6ounces spinach leaves, washed, stemmed and torn in bite-size pieces
.1/4teaspoon salt
.1/4teaspoon black pepper
.1egg
.3cups ricotta cheese
.1/2cup plus 2 tablespoons grated Parmesan cheese, divided
.12uncooked lasagna noodles
.1-1/2cups (6 ounces) shredded mozzarella cheese
.1-1/2cups (6 ounces) shredded Monterey Jack cheese
.1/2cup water
.Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs (optional)
Directions to make Vegetable Lasagna with Tomato Basil Sauce
Prepare Tomato-Basil Sauce. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.
Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.
Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese
Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.
Red Cabbage and Onion Coleslaw
June 10, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Salad, Side Dish, Snack, Starter, Vegetable
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red cabbage and Onion coleslaw – This healthy, hearty vegetable recipe for coleslaw, is made with colorful red cabbage and red onions, giving it excellent presentation for buffets or brunches. Quick and easy to make, as it is a “No Cook” salad, we added a little sweet and heat to make it unique and it adds loads of flavor. A family favorite at our house.
Prep Time: 15 mins |
Ingredients to make Red Cabbage and Onion Coleslaw
1 1/2 tb Oil, olive
3 tb Lemon juice
1 1/2 tb Balsamic vinegar
1/2 c rice vinegar
1 1/2 ts Maple syrup
3/4 ts Salt
1/4 ts Pepper, black, ground
1/4 ts Pepper, cayenne
6 c Red cabbage; thinly sliced
3/8 c Parsley, chopped
3 tb Cilantro, chopped
3/8 c Onions, red, minced
Directions to make Red Cabbage and Onion Coleslaw
Image Source: mick62
How To Grill Vegetables
There are a lot of articles on how to grill vegetables, but the fastest and easiest is to simply layer your fresh veggies in a pocket of aluminum foil with your favorite seasonings and a few ice cubes and set them on the grill for 5-8 minutes (flipping at last once). Butter works too, but will make the vegetables crunchy, while ice gives them a more steamed taste and texture. Enjoy some simple bbq recipes here.
Zesty Shrimp Salad
March 5, 2010 by Firehouse Chef
Filed under Appetizer, Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Salad, Starter, Vegetable
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Zesty Shrimp salad -This exquisite, light, zesty shrimp salad recipe is chilled, and without a doubt a meal in itself. Flavored with the addition of fresh, distinct asparagus, citrus and jack cheese, it is positively overflowing with fresh robust shrimp. The homemade dressing, recipe included, is drizzled over the shrimp and asparagus, giving it it’s magnificent zest. This quick nad easy recipe is a “Must Try” for shrimp lovers!
Prep Time: 10 mins |
Ingredients to make Zesty Shrimp Salad
1 lb Shrimp shelled and cleaned
1 1/2 lb Cleaned asparagus
1 Thin lemon slice
1/4 c Sliced green onion
2 tb Minced parsley
1 md Diced tomato
Lettuce leaves
1 oz Grated Monterey jack cheese
DRESSING
1/2 c Salad oil
4 tb Vinegar
1/4 ts Salt
Dash cayenne
1/8 ts Pepper
1 tb Parsley
1 tb basil
1 tb Oregano
1 tb Chervil
Directions to make Zesty Shrimp Salad
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Image Source: ralph and jenny
Fried Potato Pancakes
February 4, 2010 by Firehouse Chef
Filed under Boiled, Breakfast, Buffet, Easy, Easy Vegetable Recipes, fried, Lunch, Main Course, New Vegetable Recipes, Side Dish, Supper
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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 |
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
Image Source: revjim5000
Corn & Zucchini Quesadilla
January 28, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Snack, Starter, Supper
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corn & zucchini Quesadilla – This quick and easy, vegetarian recipe for corn and zucchini quesadillas, is also overflowing with melted cheese! Oven baked in glorified layers until the inside melts together, serve with sides of salsa, sour cream, guacamole, etc to top off the easy Mexican recipe.
Prep Time: 10 mins |
Ingredients to make Corn & Zucchini Quesadilla
3 Flour Tortillas, 6 inch
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded & minced
1 c Zuchinni, julienned
3/4 c Corn kernels
Salt & pepper to taste
Directions to make Corn & Zucchini Quesadilla
Image Source: jspatchwork
Spicy Sweet Potato Sticks
January 21, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish, Snack
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Spicy sweet potato Sticks – This multi spiced, simple, sweet potato recipe, is fried stove top in minutes. An innovative, new way to enjoy sweet potatoes,especially if you like it hot. The zippy blend of spices give this best vegetable recipe it’s fiery heat.
Prep Time: 10-15 mins |
Ingredients to make Spicy Sweet Potato Sticks
3 x Large sweet potatoes, 1-1 1/2 pounds
2 tb Vegetable oil
3 tb Unsalted butter
1/2 c Water (or as needed)
3 tb Honey
Salt
White pepper
Ground ginger
Ground cardamom
Ground cloves
Directions to make Spicy Sweet Potato Sticks
Image Source: chrismear
Vegetarian Sweet and Sour Soup
January 14, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Soup, Starter
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Vegetarian Sweet & Sour Soup – This tried and true, vegetarian sweet and sour soup recipe is served cold, a nice change from the traditional hot soup. A fresh garden vegetable recipe, with a splash of citrus, and honey is first cooked stove top, then blended and chilled. A “Must Try”.
Prep Time: 5-10 mins |
Ingredients to make Vegetarian Sweet & Sour Soup
3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls
Directions to make Vegetarian Sweet & Sour Soup
Image Source: stu_spivack’s
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 |
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
Image Source: karenandbrademerson
