This recipe serves 8 has 50 calories per serving and 3 grams of saturated fat per serving
1 T soy sauce
1 T sesame oil
1 quarter cup of vermouth
2 t honey
2 heads of broccoli cut into flowerets
1 T sesame seeds, toasted
Combine soy sauce, sesame oil, wine and honey in a bowl and set aside. Steam broccoli until tender crisp. Toss broccoli and dressing together, sprinkle sesame seeds over broccoli and enjoy!
I received this recipe from someone at work about 20 years ago and it is always requested for Thanksgiving. It's like dessert for your main course.
Caserole
3 cups sweet potatoes, cooked and mashed
1 cup granulated sugar
1/3 stick butter
1 smal can crushed pineapple
2 eggs
1/2 teaspoon pepper
1 teaspoon salt
Mix all ingredients together in a large bowl. Pour into a wellbuttered pan or baking dish, then add the topping.
Topping
1 cup brown sugar (packed)
1 cup chopped pecans
1/3 cup flour
1 stick butter, melted
Mix topping ingredients into a small bowl. Pour topping mixture over potato mixture. Bake in 350 degree oven for 35-40 minutes until brown and bubbly.
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar 1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg
Another great online recipe
6 yukon gold potatoes, cut into slices
3 tbsp olive oil
1 tbsp rosemary, finely chopped
Salt and pepper
½ cup parmesan, grated
¼ cup white truffle oil
2 tbsp butter
Place potatoes in water until ready to fry.
Place olive oil/butter in a large skillet, and add drained potatoes, rosemary, salt and pepper to oil. Fry until softened (12-15 minutes).
Sprinkle with cheese and drizzle with truffle oil.
Bake until crisp. Serves about 10 people.
Pizza Beans
Makes: 6
Preheat oven to: 350°
Ingredients
16 oz can pork and beans
12 oz pizza sauce
16 oz grated mozzarella cheese
16 oz mild Italian sausage
1 lg onion chopped
3 oz chopped mushrooms
salt and pepper to taste
Method
Skin sausage links, crumble and cook in skillet with 3 Tbs water. Stir often to break up sausage. Add onions and mushrooms. Saute until onions are limp. Mix in pizza sauce and beans. Pour into baking dish and sprikle cheese all over.
Bake @ 350° for 45 minutes.
I bid at a Kiwanis fund raising auction for this delicious recipe (served during a Stone Crab fund raising dinner) and won.
Unfortunately I can't take credit for this amazing asparagus recipe (thank you epicurious.com!), but it super-tasty and easily manipulated if you don't have all the requisite ingredients hanging around.
2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallots (about 2 large)
4 slices firm white sandwich bread, cut into 1/4-inch pieces
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese
Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.
Cook asparagus in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain then transfer to baking dish and keep warm, tightly covered with foil.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Move to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.
Preheat broiler.
Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.
Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
Makes 6 side-dish servings.
This is a good side to any meat dish, especially pork. Courtesy of Light and Tasty.
1 lb fresh broccoli, cut into spears
1 T reduced sodium soy sauce
2 t. Olive Oil
2 t. balsamic vinegar
1 1/2 t. honey
2 t. toasted sesame seeds
Place broccoli in a steamer basket; place in a saucepan oven 1 inch of water. Bring to a boil; cover and steam for 10-15 minutes until crisp tender.
Meanwhile, in a small saucepan, compine the soy sauce, oil, vinegar and honey; cook and stir over medium-low heat until heated through.
Transfer broccoli to serving platter; drizzle with soy sauce mixture. Sprinkle with sesame seeds. 6 servings
3/4 C 48 cal, 2 g fat, 2 g fiber.
Nalysnyky
2 eggs 1/2 cup of milk
3 tbsps of water 1/2 cup of sifted flour
1/4 tsp of salt
oil
Beat the eggs with a beater until light, add milk and water, beat again. Gradually add the flour and salt, continuing to beat as you add the flour. Beat until smooth. The batter will be thin. Pour a few tbsps of batter into the center of a heated and greased small frying pan. Tilt the pan to distribute the batter evenly across the bottom. Cook over moderate heat. When lightly browned on the bottom and firm to the touch on top remove cake to a plate. Continue frying in this manner until the batter is used up.
Filling for Nalysnyky
2 cups of dry cottage cheese
2 egg yolks
2 tbsps of cream (you may need more)
1/4 tsp of salt
1 tsp of dill (dry or fresh)
2-3 cups of cream
2 tbsps of soft butter
Combine cottage cheese, egg yolks, 2tbsps of cream, salt and dill until you get a fairly smooth mixture. You may add 1-2 more tbsps of cream if mixture appears to thick. Spread filling down the center of each Nalysnyky and roll each into a tube. Lay the Nalysnyky side by side in a buttered casserole dish .Spread 1 tbsp of butter over each layer. You may have up to 2 layers. Pour the 2-3 cup of cream over the Nalysnyky and cover with foil. Bake at 325*F for 30 minutes. They are ready when they puff up. You may want to remove the foil for the last 5 minutes of baking.
A few notes on the recipe, first of all these are pronounced (na-lish-na-key). They are so good, omg, and they are not to hard to make! The batter recipe makes only enough for approx. 10 Nalysnyky so I triple it. The recipe for the filling makes enough for 30 so I never need to make more than what is described.
Beet Leaf Holubtsi
2 cups of water
1 cup of rice (Minute Rice)
1 tsp of salt
1 small onion (chopped)
1/2 cup of butter
2-3 tsps of dill
pepper
fresh young beet leaves
Dill sauce
1 cup of cream
1/2 tsp of dill
1 tbsp of onion
1/2 tsp of sugar
1-2 tsps of flour
For the sauce simmer the 1 tbsp of onion, cream, dill, sugar and flour in a saucepan for 10 minutes, set aside.
In a small sauce bring water and salt to a boil, add rice cover and remove from heat. Fry the onion in the butter until the onions are transparent, add the dill and add this mixture to the rice. Add a few dashes off pepper and mix well. Set aside. Wash the beet leaves and wilt them in a low oven for a few minutes. Place a tablespoon of rice on the beet leaf, fold sides over filling and roll up. Place in layers in a buttered casserole. Pour the dill sauce over the Holubtsi and cover and bake at 300*F for 1/2-3/4 of an hour.
Dill Creamed Potatoes
Baby red potatoes
2 tbsps dill (fresh or dry)
1 medium onion (chopped)
whipping cream
3 tbsps of flour
2 tbsps of sugar
Wash potatoes, leaving the skins on and boil 15-20 of until just done. Strain and return to the pot. Add the onion, dill and sugar. Cover with cream and heat until almost boiling, stirring occasionally. Stir in the flour and cook for 10 more minutes. Let cool 10 minutes before serving.
I sometimes add dried wild mushrooms for a change. I use 1/2 of mushrooms that have soaked in boiling water for 20 minutes.
3lbs. cabbage
1 pod of sweet pepper
1 med. size onion
Chop; Cabbage, pepper, onion.
Mix with 3 tablespoons salt. Let stand 15 minutes.Squeeze out water.
Mix with:
1 cup sugar
1 cup vinegar
Put in a covered dish- Let stand 24 hours.
This recipe was given to me by my Father, I don't know where he got it.
It's very good if you like your slaw a little tangy.
This is the other recipes my daughter is good at.
1dozen eggs
3Tbs. mayonaise
11/2 Tbs. mustard
Boil eggs until done. Then cut in half set aside scoop out yolks in a bowl. Mix together mayonaise and mustard. Add 1Tbs to egg halfs. Hope you enjoy.
I had this recipe a few years ago at a company event and managed to track the cook down. She shared the recipe with me and I've been making it ever since. It's a little different from the recipes that call for cheese. Everyone that tries it loves it, it's good enough to stand in as a dessert!
3 eggs
2 c. sugar
2 sticks butter, melted
1 lg. can crushed pineapple
4 c. bread cubes (with crusts)
Mix eggs, butter, sugar and pineapple, then toss with bread. Bake in pyrex dish for 1 hour at 350, or you can bake it for 30 minutes, refrigerate it and finish it the next day!
I make these for ever get together. They are requested all the time.
1 can whole green beans
1 pkg sliced bacon
1/2 cup packed brown sugar
1/2 tsp garlic powder
3 tbsp soy sauce
1 stick butter
Cut bacon strip in half, then gather 6 or 7 green beans together and wrap cut strip of bacon around beans. Secure with a toothpick. Arrange in a baking dish, set aside. In a samll saucepan, melt butter, add brown sugar, garlic powder & soy sauce. After butter mixture is melted pour over green bean bundles. You can marinate these for 12 or 36 hours in advance, but no longer than 36 hours. Bake in 350 oven for about 35-40 min. or until bacon is done. These make great finger foods.
Also you can fry your bacon, drain. Add everything to a saucepan and cook till hot throughout. This is easy when pushed for time.
(When you use 2 cans of green beans double the butter, soy sauce, and garlic powder. Don't triple with 3 cans, just double the sauce mixture or you will have a lot of sauce.)
I usually get a 12 oz pkg. for 2 cans of green beans and I have bacon strips leftover but only a few.
I most of the time double the recipe and make them a couple of days before and let it marinade in the icebox. Seems sometimes to give it a extra kick.
Cabbage Rolls - Holubchi
1 head of cabbage
2-3 cups of vinegar
3 cups of Minute rice
1 lb. of bacon (chopped)
1 large white onion (chopped)
¼ cup of butter or margarine
Pepper to taste
Remove the core from the cabbage using a sharp knife. Place the cabbage cored side down in a large pot, add the 2 cups of vinegar and enough water to cover the cabbage. Bring the water to a simmer over medium heat. Once the cabbage leaves start to separate from the head, carefully using tongs, remove the leaves. Once at the leave are separated from the head allow to cool.
In a pot make the rice according to package directions. Once rice is done move it to a large mixing bowl and add the butter and pepper. Meanwhile in a skillet fry the bacon and onion until cooked through but not crunchy. Once the bacon and onions are cooked pour over the rice, drippings included. Stir well to mix
Take a cabbage leaf and split it down the center removing the tough rib part. Place a large tbsp of the filling at one end of the leaf and roll up tucking in the sides. Repeat with the remaining leaves and filling. Layer the cabbage rolls in a greased casserole dish.
You can dot with butter, cover with foil and bake in a 325*F over for 1 ½ hours. The traditional way we make them is using 1 can of tomato soup mixed with a half can of water and poured over the casserole. Bake for the same amount of time but place foil under the dish as it will cook over!
If you are freezing your cabbage rolls you can do it a few different ways :
#1, line a cookie sheet with foil and spray lightly with Pam. Place a the cabbage rolls onto the cookie sheet and pop in the freezer. Once the rolls are frozen place in a ziplock freezer bag.
#2, layer the cabbage rolls into a freezer safe container, preferably one that can go straight into the oven.
This is my most favorite recipe I've found on epicurious to date. I love both goat cheese and scallions, and this muffin is the perfect marriage of the two. It's great for brunch or as a side during a cookout.
SCALLION GOAT CHEESE MUFFINS
This recipe can be prepared in 45 minutes or less.
1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions
Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins.
Gourmet
The Last Touch
January 1999
My son's favorite!
This could also be a main dish since you are using ground beef.
½ pound ground beef
½ large onion, chopped
¼ medium green pepper, chopped
2 celery stalks, chopped
3/4 cup brown sugar
½ cup ketchup
½ teaspoon ground ginger
dash of ground cloves
2 cans (31 ounces each) pork and beans
In a large skillet, brown the ground beef with onion, green pepper and celery until the meat is no longer pink and vegetables are tender. Drain fat.
Stir in borwn sugar, ketchup, ginger and cloves. Add beans and mix well. Spoon into 2½ quart casserole. Bake uncovered at 350º for 1 to 1½ hours or until beans are as thick as you desire. 8 to 10 servings
There is not one ounce of chocolate in these brownies! My sister developed this recipe after sampling something like it in a local restaurant.
1 cup flour
1 tsp salt
1 tsp baking powder
1 cup milk
1 stick butter, melted
2 eggs
Mix together all the above ingredients. Add 10 oz frozen spinach (thaw first and squeeze out extra moisture), 10 oz. pkg jack or cheddar cheese (or combination of the two), 1/2 cup minced onion.
Pour into a 9" square baking dish. Bake in 350 degree oven for 30 minutes. You may double the recipe for a 9x13" pan. To serve, cut into squares.
2 Blocks (8oz each) Cream Cheese
2 Sticks Butter
2 Bags Frozen Corn
10 TBSP Water
6 TBSP Sugar
Put all ingredients into a crock-pot and let cook until everything is melted together and hot. (About 4 hours)
I got this recipe from a sweet friend and I have been making it ever since. I made a double batch and took to a church gathering and the entire Crockpot was wiped out clean!! :0) I hope that you will try it sometime-it is really good.
1 lb. Bacon; cooked and diced
4 Celery ribs; chopped
1 Med. Onion; chopped
1 tsp. Sage
1/2 tsp. Salt
1/4 tsp. Pepper
1 Pkg. or 16 oz Cornbread Stuffing
2 TBSP Parsley
4 Eggs; beaten
2 Cans Chicken Broth
1 TBSP Butter or Margarine
Keep 2 tablespoons of grease from the bacon. Put celery and onion in grease until tender, add sage,
salt and pepper. Cook and stir for 5 minutes. Remove from heat, stir in stuffing, parsley and bacon.
Mix together. Combine eggs and broth, add to stuffing. Mix well. Spread in a greased pan and dot
the top with butter. Cover and bake @ 350 for 30 minutes or until lightly browned.
Makes about 13 cups
I love this stuff! Could eat any time!
This recipe came from my Mother-in-law. It almost taste as good as hers, and my husband says it great.
1 head of red cabbage shredded
1 apple shredded
2-3 Tbs. vinegar to start with, then adjust to taste after cooking a while.
Just barely cover the cabbage in a pot with water, add the apple, a little salt, pepper and nutmeg. Cook for about 15 - 20 min. then add about 2 Tbs. sugar. Through in a couple Tbs. rice. Continue cooking about 1 hour until tender. Make a flour and water mixture and add to the cooking cabbage to thicken. Taste after 15 min. and adjust with more vinegar and/or sugar to suit your taste. You can also add a little red wine. It should be a tiny bit sweet and a little tart. Enjoy!
Let me know what you think!
My husband loves blue cheese and I love pasta so this is the best of both foods for us. Since it does need time for flavors to blend it is a great fix ahead dish.
Blue Cheese Noodles .
1/2 cup butter
8-10 green onions chopped
4 oz blue cheese
12 oz carton sour cream
Seasoned pepper to taste
16 oz fine egg noodles
1/2 tsp vegetable oil
1 tbs chicken bouillion granules
Melt butter in a skillet
Add onions and cook until golden
Crumble blue cheese into onions
Stir over med heat until cheese is melted
Remove from heat and stir in sour cream and pepper
Stir in noodles that have been cooked with oil and chicken bouillion in the water used for boiling
Cover and let stand several hours for flavors to blend
Reheat slowly or heat in micro before serving.
Ingredients:
2 tbsp. butter
2 tbsp. chopped onion
1 cup sour cream
1 1/2 lbs. whole kernel corn
6 slices crisp cooked bacon, drained and crumbled, divided use
1 tbsp. fresh parsley
Backstory: I made this for Christmas A few years ago and it has since become one of our favorite side dishes.
Directions:
Preheat oven to 350 degrees F.
In saucepan melt butter. Stir in onion and saute until transparent.
Gradually stir in sour cream until smooth. Add corn and celery. Heat.
Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon.
Bake at 350 degrees for 30 to 45 minutes.
Servings: 6-8
Paradise Spanish Rice
Ingredients
2 cups white rice
1/8 lb vermicelli (cut up)
3 Tbsp. cooking oil
1 can of either stewed tomatoes or canned flavored diced tomatoes
1/2 cup diced peppers
1/2 cup diced onions
4 Tbsp. chili powder
2 tsp. garlic powder
3 cups beef broth
1/2 cup salsa
Directions
In large frying pan cook rice and vermicelli in oil till golden.
Add all except broth and salsa. Continue to cook for 3 minutes.
Now add broth. Simmer about 17 minutes. Once rice is cooked add
salsa and heat for 1 min.
This was given to me by a lady I work with.
My husband and I belong to an organic farm and are always looking for ways to prepare spinach which seems to come in droves this time of year. I threw this together tonight and it was a hit.
2 T olive oil
1 small onion
2 cloves garlic minced
1/3 c raisins soaked in warm water until plump
1/2 c walnuts chopped
2-3 small bunches spinach
2 oz goat cheese
In a skillet heat olive oil until hot - add onions and garlic and saute until translucent. Add raisins, walnuts and spinach and saute until spinach wilts. Remove from heat and add goat cheese. Season with salt and pepper to taste - serve immediately
This is my mother-in-law's recipe, and is always popular. Great for those sensitive to vinegar.
MOM'S POTATO SALAD (without vinegar)
Rarely is there any left
7 cups cooked potatoes, diced
5 hard boiled eggs, chopped
1/2 cup chopped onion
1/3 cup radishes, diced
1 cup diced celery
1 scant cup Miracle Whip
1 tsp. mustard
Salt to taste
-- Combine potatoes, eggs, onion, radishes, and celery.
-- Mix Miracle and mustard. Add to potato mixture. Salt to taste.
VARIATIONS:
-- Save an egg to slice and place on top of salad.
-- Slice one or two extra radishes and place on top of salad.
My family loves the boxed scalloped and Au gratin potato mixes. I didn't like the price or the processed ingredients but I liked the convenience. I found this recipe in an old Church cookbook and the boxed potatoes are history. This recipe is adaptable, delicious, no fake ingredients or cardboard potatoes and easier and quicker to prepare then the boxed ones.
Cheesy Potato Bake
4 large unpeeled baking potatoes
1/4 cup butter or margarine
1 Tbsp. grated onion
1 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. pepper
1 cup (4 ozs.) shredded cheddar cheese
1 Tbsp. chopped fresh parsley
Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Cover and bake at 425º for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts.
1 1 1/2 lb. smoked sausage, cut into bite sized pieces
1 lg. onion, chopped
1 lg. bell pepper chopped
1 T. minced/chopped garlic
16-24 oz. of tomato sauce
1 10 oz. can of diced tomatoes and green chilies, Rotel type
1 can of whole tomatoes, optional
Cajun seasoning, if needed, to taste water, if necessary
Add all ingredients, and simmer until sausages are tender, and
gravy is at desired consistency.
Serve over white rice.
Ingredients
8 cups corn bread crumbs
3/4 teaspoon poultry seasoning
salt and pepper
3/4 melted butter or fat
1 chopped onion
1/2 cup chopped celery
3 tablespoons chopped parsley
Combine crumbs, seasonings. Melt butter, add onion and
cook until translucent.
Toss with crumb mixture, add celery and parsley, stir over heat
for a few minutes. Cool thoroughly before stuffing bird.
Enough for 6 to 8 pound bird.
8 oz. Elbow Macaroni (cooked)
2 Cups Cottage cheese
1 Cup Sour Cream
8 oz. Shredded cheese
1 egg
Mix cheeses, sour cream, and egg together. Add to macaroni, mix well.
Bake 350 degrees 30-45 minutes.
This recipe can easily be doubled.
This is a family favorite during the holidays.