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

Leave a Comment

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.

Image Source:

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

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

Leave a Comment

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
Cook Time: 0 mins
Servings: 8
Main Ingredient: Cabbage
Difficulty Level: 1

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

Step 1:In a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour.

Step 2:Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature.

Image Source: mick62

Tags: Balsomic Vinegar, Cabbage, Cilantro, Citrus, Dinner, healthy, Lemon, Lunch, Maple Syrup, Quick, Rice Vinegar, Simple, Spice, Veg, Vegetarian

Basil-Vegetable Saute

May 14, 2010 by Camp Cook
Filed under Baked, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Vegetable, fried

Leave a Comment

vegetables With only 4 ingredients, you can see how this is truely a simple recipe that anyone can make. Try this with your next barbeque.

4 Green Onions, Cut Into 3

In. pieces 1 md Zucchini, Cut Into 3 X 1/4

In. Strips 1 md Size Green Pepper, Cut

Into 1/4 in. Strips 1 md Size Red Bell Pepper

Cut Into 1/4 in. Strips. 1 tb Vegetable Oil

1 cl Garlic Minched

1 tb Finely Chopped Fresh Basil

Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High Heat Until Hot.

Add Garlic; Stir Fry 1 Min.

Add Reserved Vegetables; Stir Fry 2 Min. A

dd Basil. Cover & Reduce Heat. Cook 2 Min.

Serve Immediately.

Tags: Baking, Basil, healthy, Onion, Peppers, 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

Leave a Comment

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

Baby Carrots & Onions In Irish Cream

April 15, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Vegetable

Leave a Comment

Baby Carrots & Onions In Irish Cream - This pleasant sweet recipe for creamy carrots and onions, is an ideal side dish for any meal. The fresh, colorful vegetables are first steamed them mixed with rich irish cream, for a delightful, quick-fix, side dish recipe.

Prep Time: 5 mins
Cook Time: 10-15 mins
Main Ingredient: Baby Carrots. Onions
Difficulty Level: 1

Ingredients to make Baby Carrots & Onions In Irish Cream

lb Baby carrots
1 lb Small white onions
5 fl Cream
Salt and pepper
Pinch nutmeg

Directions to make Baby Carrots & Onions In Irish Cream

Step 1:Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed.

Step 2:Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Image Source: Dan4th

Tags: Carrot, Creamy, Onion, 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

Leave a Comment

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

Leave a Comment

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

Scalloped Potatoes with Apples and Cinnamon

February 11, 2010 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish, Supper

Leave a Comment

Scalloped Potatoes with Apples and Cinnamon - This fragrant, supreme, scalloped potato recipe uses hearty sweet potatoes and has the exceptional addition of apples and cinnamon! A perfect “out of the ordinary” addition to any homemade dinner, this simple vegetable recipe is out of this world.

Cook Time: 45-30 mins
Servings: 4
Main Ingredient: Sweet Potatoes
Difficulty Level: 1

Ingredients to make Scalloped Potatoes with Apples and Cinnamon

6 Apples, peeled and sliced
6 Sweet potatoes, peeled and sliced
1 cup Orange juice
1 Grated orange, zest of
1 teaspoon Cinnamon
1 cup Crushed corn flakes or breadcrumbs

Directions to make Scalloped Potatoes with Apples and Cinnamon

Step 1:Spray a 9×13-inch baking dish with non-stick cooking spray. Place alternate layers of sweet potatoes and apples in baking dish, ending with apples. Pour orange juice and zest over mixture and sprinkle with cinnamon.

Step 2:Bake, covered with foil, in preheated 375 degree oven, 40 minutes.

Step 3:Remove foil, top with crushed cereal or bread crumbs, and spray with cooking spray. Bake an additional 15-20 minutes, until golden brown.

Image Source: adria.richards

Tags: Apple, Baking, Bread Crumbs, Cinnamon, Fruit, healthy, Potato, Simple, Sweet, Veg, Vegetarian

Baked Vegetable Salad

February 11, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Side Dish, Starter

1 Comment

Baked Vegetable Salad - This best, baked vegetable salad recipe is delicious and very distinct. The veggies are wrapped in foil before being oven baked to a succulent tenderness, then mixed together with fresh sauteed garlic, creating a very simple,yet sensational salad,

Cook Time: 45 mins
Servings: 4
Main Ingredient: Vegetables
Difficulty Level: 2

Ingredients to make Baked Vegetable Salad

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives, chopped

Directions to make Baked Vegetable Salad

Step 1:Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed.

Step 2:When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2\” pieces. Dice eggplant & combine with peppers & celery in a large bowl.

Step 3:Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.

Image Source: woodleywonderworks

Tags: Celery, Eggplant, Garlic, healthy, Herb, Olives, Peppers, Salad, Simple, 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

Leave a Comment

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

Ingredients to make Slow Cooker Scalloped Potatoes

Directions to make Slow Cooker Scalloped Potatoes

Ingredients to make Red Cabbage and Onion Coleslaw

Directions to make Red Cabbage and Onion Coleslaw

Ingredients to make Brussel Sprouts In Pecan Sauce

Directions to make Brussel Sprouts In Pecan Sauce

Ingredients to make Baby Carrots & Onions In Irish Cream

Directions to make Baby Carrots & Onions In Irish Cream

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 Scalloped Potatoes with Apples and Cinnamon

Directions to make Scalloped Potatoes with Apples and Cinnamon

Ingredients to make Baked Vegetable Salad

Directions to make Baked Vegetable Salad

Ingredients to make Fried Potato Pancakes

Directions to make Fried Potato Pancakes

Signup for Recipe Updates

Ingredient Search

Most Popular Recipes