Baked Potato Salad
I made Potato Skin appetizers for a recent party and had 6 cups of scooped-out baked potato to use. I decided that a potato salad would be perfect. It is good even in the cool months as a quick side to hot, French Dip Sandwiches, for example! My son came to visit with a friend from college and it was a huge hit with them!
6 Cups Potato (from 14 Baked Russet Potatoes, that were halved and scooped out with a spoon) Save those Potato Skins to make Broiled, Stuffed Potato Skins the next day by topping them with shredded Cheddar Cheese, chopped Green Onions and Cooked, Crumbled Bacon, broiled until potatoes are hot and cheese is melted and bubbly and serve with Sour Cream)
1/2 Cup Chopped Celery
3/4 Cup Salad Dressing (1/2 Miracle Whip and 1/2 Low-Fat Mayonnaise)
1/2 Red Onion, minced fine
1/4 Cup Milk
1/4 Cup White Wine Vinegar
1/2 TBL Dry Mustard
1 TBL Prepared Mustard (regular Mustard, not Dijon)
1/2 Cup Cooked, Crumbled Bacon (1/2# Bacon yields about 1/2 Cup Cooked Crisp and Crumbled Bacon)
1/4 Cup Green Onions Green part, minced fine
1/4 Cup Green Pepper diced fine
Kosher Salt and Fresh-Ground Pepper (to taste)
Break up Potato in a large bowl with a fork or pasty blender, so pieces are bite-sized.
Combine the Potatoes with Celery, Salad Dressing, Onion, Milk, Vinegar, Mustards, Green Onions, Green Pepper and Crumbled Bacon. Salt and Pepper to taste.
Stir gently, but completely. Sprinkle the top with Paprika.
Chill thoroughly.
Enjoy!
Sherry Bruno
This is a perfect fall vegetable recipe, it is one of my husbands favorite vegetable recipes that I make and it is so simple.
2 bunches thin asparagus, ends trimmed (or however much you feel like making)
2 Tbs. extra virgin olive oil
1 tsp. salt
1/2 tsp. ground pepper
I never actually measure any of these, I just use however much looks good to me.
Preheat oven to 425.
Spread out spears on a large shallow roasting pan.
Drizzle with oil, sprinkle with salt and pepper.
Shake pan gently so asparagus is almost completley coated in oil.
Roast until tender about 10 min, give or take, depending on thickness of asparagus.
Shake pan halfway threw cooking to keep spears from sticking.
Just before serving, drizzle with a little more olive oil and adjust seasongings (if need be).
The asparagus has such a great crispy taste and texture to it!
This will be the primary stuffing and gravy I serve this Thanksgiving. Recipe courtesy of 'Feast' by Nigella Lawson.
Gingerbread stuffing:
1 lb (3 medium) onions, peeled
2 eating apples, peeled and cored
4 tablespoons butter
1 tablespoon oil
1 1/2 pounds bacon
zest of 2 clementines or 1 orange
1 lb loaf good store-bought gingerbread, crumbled makes 5 cups
2 eggs, beaten
approximately 1/2 teaspoon freshly ground pepper
Finely chop the onions and apples, using a food processor or by hand. Heat the butter and oil in a large wide saucepan and fry both until soft, about 10-15 minutes.
Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture. Cook everything, stirring frequently, for about 5 more minutes and then add the clementine or orange zest. If you're going to make the allspice gravy, you'll need the juice from this fruit for that.
Take the pan off the heat and let it cool a little before mixing in the gingerbread crumbs. You can let this get properly cold now if you want and put it aside. Just before cooking the stuffing, add the beaten eggs and pepper, mix, and use it to stuff the main cavity of your turkey, or cook all of it (or what's left after stuffing your bird) in a buttered baking dish. Bake it in a hot oven with your turkey for about the last 45 minutes. If the stuffing's going into a very full oven - it might take longer to cook; alone, 35 minutes should do.
Let the cooked stuffing sit in its terrine for a good 10 minutes before turning it out and slicing it.
Serves 8 to 10
Allspice Gravy:
giblets from turkey (not including the liver)
4 cups of water
1/2 tablespoon allspice berries
1/2 teaspoon black peppercorns
3 bay leaves
1 1/2 inch cinnamon stick
1 stick of celery, halved
2 carrots, peeled and halved
1 onion, halved not peeled
1 tablespoon sea salt (1/2 tablespoon table salt)
juice of 1 clementine or orange, to give approximately 1/4 cup, plus pulp from the fruit scraped into the stock
2 tablespoons all-purpose flour
2 tablespoons honey
Put all of the above ingredients, except the flour and honey, into a saucepan and bring to a boil. Cover with a lid and the simmer gently for 2 hours.
Strain the gravy stock through a sieve into a large measuring cup. This should give you about 4 cups.
When you are ready to make the gravy, take the cooked turkey out of the roasting pan and let it rest on the carving board. In a small bowl, add a few tablespoons of the gravy stock to the flour and mix together. Then, with the roasting pan over a medium heat on the stove, add this paste to the juices in the pan.
Deglaze the roasting pan with the floury stock, getting all of the pan juices amalgamated with a whisk. Then slowly whisk in the stock and honey and let the gravy bubble away until it thickens and the floury taste disappears. Although the allspice is headily emphatic in this gravy, it doesn't swamp it or the turkey.
Serves 8 to 10.
I can't remember where I found this recipe, but it is quite delicious!
To make 4 Caramelized Onion, Fig and Goat Cheese Tarts you’ll need…
Pastry:
1 cup high grade flour
½ teaspoon of salt
½ teaspoon of baking powder
100 grams of butter, cut into small cubes and then frozen
¼ cup of iced water approximately
(or if you prefer 250 grams of store bought puff pastry!)
Place flour, salt and baking powder in to a food processor, pulse to mix.
Add the small frozen butter cubes and very briefly pulse again to mix and break up the butter a little more.
Add enough of the iced water just to bring the pastry together in a few short pulses and form a soft dough. On a lightly floured board roll the pastry out to a ½ cm thickness and cut 4 disks about 16cm in diameter.
Chill the pastry disks for 20 minutes or until you’re ready to assemble the tarts.
Caramelized Onions:
3 medium onions
tablespoon of olive oil
2 to 3 tablespoons of brown sugar
1 tablespoon of balsamic vinegar
Peel and slice the onions thinly.
Heat a large sauté pan and add the olive oil and onions over a low heat.
Gently cook the onions without colour for 10 minutes or until they’re very soft.
Add the brown sugar and balsamic vinegar and continue to cook over a low heat and stirring frequently for 20 to 30 minutes.
Once the onions are beautifully soft, ‘caramelized’ sticky and jam like, set aside to cool.
To assemble the tarts:
The 4 pastry disks
The cooled caramelized onions
80 grams of Goats Cheese, crumbled
8 dried figs, sliced
Preheat your oven to 190 deg C.
Divided the onion mixture between the four pastry disks, top with the sliced figs and crumbled goats cheese.
Turn each tart’s edge in over the filling slightly to form a free form shape, crimping in about 8 places and place on a baking sheet.
Bake for 20 to 25 minutes or until golden and crisp.
Brush with the following glaze if desired and serve warm with a handful of fresh baby salad leaves.
Manuka Honey and Mustard Glaze:
½ cup of Manuka honey, warmed a little
½ cup of whole grain mustard
Mix together well and brush over the tarts while they’re still hot from the oven.
TOTAL YUM - even from my husband who doesn't much care for cauliflower. Nod to Ariela at allrecipes!
1 large head cauliflower
1/2 C seasoned breadcrumbs
2 T grated parmesan cheese
1/4 C margarine or butter, melted
1/8 tsp. garlic powder
1/8 tsp. salt
1 pinch red pepper flakes
1 pinch dried oregano
1. Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
2. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
3. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
1 Tbs. Minced Garlic
2 Tbs. Olive Oil
3 lbs. Spinach
2 tsp. Salt
1 Tbs. Freshly Squeezed Lemon Juice
Cook garlic in oil in large saute pan over medium heat, stiring, until garlic is fragnant but not browned, about a minute or so.
Increased heat to med high, then add spinach a little at a time until it is all wilted. Stir in salt, then transfer to a dish with lemon juice and mix it up. If there is excess juice you can drain it out afterwards.
4 medium potatoes, each cut into 8 wedges (unpeeled)
Vegetable oil
Seasoned salt
1-1/2 cups sour cream
2/3 cup shredded cheddar cheese
Place potato wedges, cut sides down, on rack in broiler pan. Brush with
oil; sprinkle with seasoned salt. Set oven control to broil and/or 550F. Broil
with tops about 3" from heat until brown, about 5 minutes. Turn; brush with
oil. Sprinkle with seasoned salt. Broil until tender, about 5 minutes.
Spoon sour cream onto center of large serving platter; sprinkle with cheese.
Arrange potato wedges around sour cream.
So, I came across this recipe a few years ago and posted it both on Grub Report (my food site) and in a The Apprentice: Martha Stewart recap I wrote for Television Without Pity (one of my jobs) and it has been met with rave reviews. I've gotten emails from people who have converted cauliflower haters with this recipe and also from people who lost 5-10 lbs just by eating this as a main meal.
My husband describes it as "McDonald's french fries without the guilt." It's also super easy.
1 head cauliflower
1-2 tablespoons olive oil
Salt
Pepper
Preheat the oven to 475°.
Cut up the cauliflower into bite-sized florets and put in a baking pan. Drizzle in the olive oil and toss the florets to ensure even coating. Add salt and pepper to taste.
Roast for 35-40 minutes. You want the cauliflower to get good and dark. Some parts may even be black but those end up being the sweetest bits.
Invest in a small marble mortar and pestle. The taste and aroma of freshly ground spices are incomparable.
Healthy and tasty. Autumnal.
1. Roast sweet potatoes with garlic and thyme.
Peel and slice the sweet potatoes about 1 1/2 inches thick. Bathe in ghee (about 1 tablespoon per medium-sized sweet potato). Crush some garlic with salt to a fine mush in a mortar. Add a good teaspoonful of thyme leaves, fresh or dried. Coat the slices of potato with the garlic and thyme. Roast at 225 degrees till tender and lightly browned.
2. Roast cauliflower with coriander.
Toast some coriander seeds till aromatic and grind fine in a mortar. Mix with ghee, salt, lemon juice and grated lemon peel. Cut cauliflower into florets and moisten well with the olive oil mixture. Same procedure as above.
3. Roast pumpkin with sherry and ginger.
Cut some boerpampoen (a local deep yellow-fleshed pumpkin) into slices. Seed, but leave the peel on. Make an unctuous mixture of ghee, salt, medium cream sherry and freshly grated green ginger. Roast as above.
4. Roast zucchini with cardamom and cumin.
The season for fresh zucchini is almost over. Aromatic mixture: ghee, salt, lots of black pepper, cardamom seeds and a little cumin; the spices should be roast and freshly ground. Procedure the same (simply halve the zucchini lengthwise).
This is ideal to serve with "raita" - yoghurt salad (recipe to follow)
Almond Pilaf
1-1/2 cups uncooked regular rice
1 medium onion, chopped (about 1/2 cup)
1/4 cup margarine or butter
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. ground turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
1 Tbs. instant chicken bouillon
3 cups hot water
1/4 cup slivered blanched almonds
Cook and stir rice and onion in margarine in 10" skillet until onion is
tender. Stir in salt, allspice, turmeric, curry powder and pepper; pour into
ungreased 2-quart casserole. Stir in instant bouillon and water. Cover and cook
in 325F oven until liquid is absorbed and rice is tender, about 40 minutes.
Stir in almonds.
Almond-Brown Rice Pilaf: Substitute 1-1/2 cups uncooked brown rice for the
regular rice. Cook 60-70 minutes.
Crunchy Potato Appetizer Balls
2 cups mashed cooked potatoes
2 cups finely chopped cooked ham
1 cup shredded Swiss cheese
1/2 cup mayonnaise-type salad dressing
2 eggs, beaten
1/4 cup finely chopped onion
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
3-1/2 cups crushed cornflakes
Heat oven to 350. Combine the potatoes, ham, cheese, salad dressing, eggs,
onion, mustard, salt and pepper in a large mixing bowl and mix well. Shape
into 1†balls. Roll in the cornflakes. Arrange the balls on a greased
baking sheet. Bake for 30 minutes or until brown.
I love beetroot. It has a lovely sweet and earthy taste which is totally overpowered by the general South African habit of grating it and drowning it in vinegar and sugar. There are so many different ways to use it as a winter vegetable and salad or even in stews.
It can be grated or chopped raw, it can be boiled, unpeeled and with a tuft of stems left on, for an hour to an hour and a half, then peeled and simply served with butter or olive oil, salt and pepper as a vegetable, or, best of all, it can be roasted in the oven, unpeeled and with a tuft of stems left on, at 200°C for about an hour to an hour and a half, which really brings out its flavour in the best way. I emphasize unpeeled, because even a nick in the skin can cause all its crimson juice to bleed away while cooking and leave you with a weird-looking pale magenta globe. Do not cover it in foil while roasting it; that is merely steaming instead of roasting.
I tend to roast a whole lot at a time, saving electricity and time, because they keep very well in a closed container in the refrigerator. I take out as many as I need for a recipe and peel them just before I use them.
Beetroot with cream cheese and beet salsa
Stir the juice of ½ a lemon, ½ a finely chopped red onion, as much dill as you like, sea salt and freshly ground black pepper into a 250 g tub of smooth cream cheese, full or low fat as you please. Pile this in a speckled snowy mound on a pretty dish.
Peel and cut 2 to 3 roasted beetroots into wedges and arrange them round the edges of the cream cheese.
Chop 1 cooked peeled beetroot finely, mix it with 3 tablespoons good olive oil, 1 tablespoon tarragon vinegar, ½ a teaspoon of rubbed dried tarragon (good quality available at top delicatessens), sea salt and black pepper.
Spoon the salsa over the beets and cheese, and sprinkle with 1 spring onion, sliced thinly on the slant, including some of the green tops.
The salsa is great on its own with grilled or steamed fish.
These potatoes are a very easy, very quick side dish; excellent for when you're trying to make three other things at the same time. I like to use multi-colored fingerlings, which makes for a nice presentation, but any fingerling potatoes of roughly the same size will do. This recipe uses a large amount of salt. But the great thing is that the potatoes come out perfectly cooked and seasoned, with an ultra-thin salt crust on them, and most of the salt used stays in the water. I often cut this recipe in half with no ill effect on the outcome of the food.
* 1 1/4 lbs. (20 oz.) kosher or rock salt
* 2 quarts water
* 2 lbs. small fingerling potatoes, cleaned
1. In a large pot, combine the salt, water and potatoes and bring to a boil. Cook the potatoes until they are fork-tender, approximately 25-30 minutes.
2. Remove the potatoes to a cooling rack and let stand for 5-7 minutes before serving.
Letting the potatoes sit for five minutes allows the residual heat to evaporate the moisture that is clinging to the potatoes; the potatoes will turn a very slight sparkling white, due to the dissolved salt being left behind. You can serve with butter, chives, pretty much anything you would serve bakes or mashed potatoes with, but there's no need; they're that good on their own. Also, I don't care if the cookware says it's corrosion-resistant. I wouldn't leave the remaining salted water sitting in the pot overnight.
I love scalloped potatoes but hate eating them from a box because they're WAY too salty for me and it grosses me out. My mother-in-law gave me a "microwave cookbook" and I decided to be brave and try a recipe last night.. I was skeptical because I never think of the microwave as good for anything other than reheating leftovers! But these were actually good! I'll be making them again for sure!
Microwave Scalloped potatoes
*3-4 medium sized potatoes, peeled and sliced thin
*3 cups milk
*4 Tbsp butter
*2 Tbsp chopped onion (more or less if you like onion)
*2 Tbsp flour
*1/4 tsp pepper
*1/4 tsp salt (i omitted due to my salt hatred)
*grated cheese for topping if desired
1. Melt butter in microwave in large microwave safe bowl.
2. Mix in flour, salt, and pepper
3. Slowly add milk to mixture
4. Heat in microwave for 9 minutes, stirring every 3 minutes
5. While butter/milk mixture is cooking, place a layer of sliced potatoes on the bottom of a glass baking dish, then a layer of onion.
6. Once sauce has finished heating, pour a layer over potatoes/onions
7. Repeat layering until all ingredients are used
8. Pop back into the microwave for 17-19 minutes, slightly stirring every 9 minutes or so (you will want to watch it because it tends to bubble over if not stirred!)Depending on how thin/thick you sliced your potatoes, they might need more cooking time.
9. CAREFULLY remove baking dish from microwave...it WILL be hot
10. Sprinkle with shredded cheese if you desire
11. Let sit for a good 5-10 minutes so the sauce can "set"
12. Serve and enjoy!
Recipe courtesy Paula Deen
Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Instructions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve
warm.
This recipe sounds similar to a dish that my husband's aunt makes for his family's holiday dinners. Almost two years ago, her husband died and she hasn't come to any of the gatherings lately. I hope to add this to my family's holiday meals so that my husband can enjoy it without it sadly affecting his family.
Prep Time: 15 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 8 servings
INGREDIENTS:
(You can marinate the beans for more flavor if you want)
*1 (15 ounce) can black beans, rinsed and drained
*1 (15 ounce) can kidney beans, rinse and drained
*1 (15 ounce) can cannellini beans, drained and rinsed (can sub Great Northerns,garbanzo or blackeyed peas)
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*1 (10 ounce) package frozen corn kernels (I wish I could add fresh corn instead! You could use canned)
*1 red onion, chopped
*I'll probably add either fresh tomatoes or canned NS diced
*I might add green beans
*I might add green chilis or jalepenos for more kick
*I might add black olives
*I might add avocado
*I might add pasta to make it more of a meal
*1/2 cup olive oil (you might want to half)
*1/2 cup red wine vinegar (you might want to half)
*2 tablespoons fresh lime juice (bottled works just fine :D)
*1 tablespoon lemon juice
*2 tablespoons white sugar (you might want to half)
*1 tablespoon salt (I'm gonna leave this out)
*1 clove crushed garlic (I will probably just toss in bottled minced)
*1/4 cup chopped fresh cilantro (I will probably use dried)
*1/2 tablespoon ground cumin
*1/2 tablespoon ground black pepper
*1 dash hot pepper sauce (I will probably add more)
*1/2 teaspoon chili powder
My husband's aunt made this for me for his family's holiday dinner the first holiday I became a vegetarian :D
16 oz. egg noodles
4 tbsp (1/2) stick margarine or butter, melted (use the margarine!)
1 cup applesauce, no sugar added
4 large eggs (I will use egg substitute)
2 large egg whites (again, egg substitute)
3/4 cup sugar
1 tsp vanilla extract
1 1/2 tsp cinammon
1/2 cup raisins (I assume golden or regular will work)
4 medium green apples, peeled, quartered and thinly sliced/chopped
nonstick spray
I think I would add walnuts or some other nut to this :)
1. Preheat oven to 350F. Grease 9X13 casserole.
2. Cook noodles several minutes les than package directions. Drain and return to pan. Add margarine and applesauce and toss to coat.
3. In medium pan, whisk eggs and eggwhites, sugar, vanilla and cinnamon until blended. Stir in noodles, raisins and apples. Mix well.
4. Pour everything into casserole; spread evenly. Spray foil with spray and place over noodles. (You may refrigerate overnight from this point)
5. Bake covered for 45 minutes. Increase temp to 375F. Remove foil and spray top of kugel with nonstick spray and bake for 20 minutes or until lightly golden.
6. Let sit 15 minutes. Serve warm or at room temperature.
(with my modifications)
1 package Broccoli Slaw
2 tbsp (or more dep. on preference) of extra virgin olive oil
4 tbsp Balsamic Vinegar (again, more or less dep. on preference)
2 tsp garlic powder
salt and pepper to taste
1 tbsp cilantro
Combine above ingredients and toss to coat. Adjust seasoning to your personal taste.
These are super easy - and super inexpensive!
Ingredients:
2 or 3 lbs of baby red potatoes
one packet of french onion dip mix
olive oil
Preheat oven to 350. Wash, rinse, and quarter potatoes. Coat in olive oil and french onion dip mix. Roast for 30 minutes.
For those of you with a sweet tooth but feel a little guilty for it, this recipe will incorporate your veggie allowance so don't feel too badly...I received this recipe from my sister-in-law. It is one of my absolute favorites!
3 lbs carrots - peeled cut & chunked
4 eggs
1 cup sugar
6 tablespoons flour
2 teaspoons baking powder
2 teaspoons vanilla
1 1/2 stick butter
Boil carrots until soft. Put in a food processor and blend carrots with the remaining ingredients above. Pour mixture into pyrex dish.
Topping:
1/2 cup crushed corn flakes
6 tablespoons brown sugar
1/2 cup chopped walnuts
3 tablepoons of butter
cinnamon to taste
Mix dry ingredients. Pour on top of carrot mixture. Melt butter and drizzle on top.
Bake at 350 degrees for 45 minutes or until firm.
This is a recipe from Betty Groff, a local cook who has written some really good cookbooks.
2 cups corn
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons flour
1/2 teaspoon pepper
2 eggs, lightly beaten
butter, for frying
This is very easy if you put all the ingredients, except the butter in the blender and whirl them until well mixed. Heat the butter in a heavy skillet and drop the corn mixture into the hot butter by tablespoons. Fry on each side until golden brown. Serve with syrup or powdered sugar if desired.
I thought the last part sounded weird, but I tried it both ways and liked them both.
2 cups peeled and shredded potatoes
1/2 cup melted butter (I use less.)
2 eggs, beaten (I use 3.)
1 tsp. minced onion
1 tsp. salt
1/4 tsp. paprika
1/2 C. milk
1/2 c. shredded sharp cheddar cheese
1. Preheat oven to 350*. Butter 1.5 quart baking dish.
2. Combine potatoes, butter, eggs, onion, salt and paprika. Mix well.
3. Place mixture in baking dish, pour milk over top.
4. Bake 40 minutes. Sprinkle top with cheese, bake again until cheese is melted and slightly browned.
Spaghetti Squash Mexicali
1 medium spaghetti squash
sea salt and ground pepper
2 tablespoons butter [or Smart Balance] and a drizzle of olive oil
curry powder or chili powder, and cumin, to taste
1 cup corn
4 cloves garlic, chopped
1 cup grape tomatoes, halved
1 14-oz. can black beans, rinsed, drained
2 heaping tablespoons jarred jalapenos, chopped [or 4 oz. chopped mild green chiles, if you prefer]
1 lime - for zest, and juice
1/3 cup pine nuts
8 ounces of block feta or goat cheese, diced
For garnish:
fresh chopped cilantro
lime wedges
Combine the buttered squash strands, corn, garlic, tomatoes, black beans and jalapenos. Add the zest of one lime. Halve and juice the lime into the squash mixture. Lightly toss. Add the pine nuts and feta. Again, toss lightly. Add a drizzle of olive oil if it needs a bit more moisture. Spoon the squash mixture into a casserole dish, baking dish, or two pie plates.
Cover loosely with foil and bake at 350 degrees for about 20 to 25 minutes, till heated through. Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
Tomato-Basil Cheese Pie
8-oz. pkg. shredded mozzarella cheese, divided
9-inch pie crust
4 tomatoes, chopped
1 c. fresh basil, chopped
4 cloves garlic, minced
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1/8 t. white pepper
Garnish: fresh basil
Sprinkle 1/2 cup mozzarella cheese into pie crust. Top with tomatoes and set aside. Combine basil and garlic; sprinkle over tomatoes. Set aside. Mix remaining mozzarella cheese, mayonnaise, Parmesan cheese and pepper together; spread over basil mixture. Bake at 375 degrees for 35 to 40 minutes, or until golden. Garnish with a few leaves of basil. Serves 6 to 8.
I've made this several times and posted on TOH BB but this is still one pie I take to family and serve to guests. Perfect accompanyment to lasagne.
BJ
1 1/2 pounds brussels sprouts
1/4 C. extra-virgin olive oil
1/4 C. butter
Generous amount of freshly cracked black pepper
Salt to taste
Preheat oven to 400 degrees.
Trim bottom stems of brussels sprouts, then cut in half. Heat large oven-proof saute pan over medium-high heat. Add oil and butter to pan. When butter starts bubbling, add brussels sprouts; season with salt and pepper. Saute until cut sides turn golden brown, 6 to 7 minutes, tossing frequently. Do not overcook or brussels sprouts will burn.
Transfer to oven. Bake 4 to 5 minutes or until tender. Adjust seasonings if necessary. Serve immediately as side dish to poultry or pork. Makes 4 servings.
This recipe is from Ristorante Bartolotta in Milwaukee. It will make brussels sprout lovers out of even those who claim to hate them!
This is another recipe I picked up when we lived in New Orleans. It's a great version of scalloped potatoes that seems to be a favorite of everyone who's tried it.
1/2 lb. Cheddar Cheese
1/4 C. margarine
1/2 tsp. pepper
4 T. flour
2 C. milk
1 tsp. salt
5 medium potatoes, unpeeled
Shred cheese, set aside. In two qt. saucepan, melt margarine over low heat. Blend in flour. Add milk all at once. Cook, stirring constantly until slightly thickened. Add cheese, salt and pepper. Cook until cheese melts. Remove from heat. Spread half of the sauce in the bottom of a shallow 2-1/2 qt. baking dish. Using food processor, thinly slice potatoes and onions. Arrange, alternating layers. Top with remaining cheese sauce, spreading evenly. Bake at 350 degrees for one hour or until potatoes are done. Serves 6-8.
Aunt Debbie's prize recipe...
Preheat oven to 350.
Ingredients for potato mixture:
2 eggs
1/2 cup melted margarine or butter
3 cups cooked, mashed sweet potatoes
1 teaspoon vanilla
1/2 pint cream
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
Ingredients for topping:
1 cup brown sugar
1/2 cup flour
1/2 cup melted margarine or butter
1 cup chopped pecans
Mix all of the "potato mixture" ingredients together and pour into a buttered casserole dish. Combine topping ingredients separately and pour over the potato mixture.
Bake at 350 degrees for about 30 minutes, or until topping is nicely browned.
These are dead easy and spot-on good. They go with pretty much everything! Enjoy! (Food TV - Lynn Kearney)
4 pounds new potatoes, scubbed and halved
2 heads garlic, cloves separated
4 T. rosemary, chopped
1/4 Cup olive oil
Kosher salt and pepper to taste
1. Preheat oven to 400*.
2. Toss potatoes and garlic with rosemary. Then toss with olive oil to coat lightly. Add salt and pepper to taste.
3. Lightly oil sheetpan and spread potatoes out in one layer, cut side down.
4. Roast 30 to 45 minutes or until golden and tender. Let cool 20 minutes before removing with spatula. Serve hot or cold.
Fattening. Canned ingredients. But oh so good. My family requests this now. It's a recipe from one of my college roommates.
2 eggs, well-beaten
1 stick butter
1 C. mayo
1 can cream of mushroom soup
2 C. sharp cheese
2 T. chopped onion
2 packages frozen, chopped broccoli
1.) Cook and drain broccoli.
2.) Mix all ingredients.
3.) Pour into greased baking dish.
4.) Bake at 350* for 1 hour.
(This is a holiday dish for us. Too fattening for a regular weeknight meal!)
I like Brussels Sprouts cooked any ol' way, but this is my husband's favorite. I also made them for my grandfather not long ago - he'd never had them and really liked these! (Nod to Nic at her blog, bakingsheet.)
Brussels Sprouts (thawed or fresh)
Olive oil
Fresh ground pepper
Kosher salt
1) Preheat oven to 400*F.
2) Slice sprouts lengthwise, removing loose outer leaves and trimming bottom stems.
3) Toss sprouts with olive oil, then pepper.
4) Place on foil-lined baking sheet, sprinkle with salt.
5) Bake 30 to 40 minutes, until well browned.