Archive for Vegetables

Spinach Timballo

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Spinach Timballo
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Ingredients
  • 2 pkg. frozen, chopped spinach
  • ½ onion, chopped
  • 2 tbsp. butter
  • 4 oz. cream cheese
  • ⅓ c. bread crumbs, seasoned
  • ½ tsp. salt
Instructions
  1. Defrost and squeeze dry spinach.
  2. Cook onion and salt in butter until caramelizes. Mix onion, spinach, and cream cheese together.
  3. Butter a casserole dish and coat the sides and bottom with the bread crumbs.
  4. Fill with mixture and bake at 350 degrees for 25 minutes.

 

Posted in Casserole, International, Main Course, Vegetables, Vegetarian

Babaganoush

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Babaganoush
Submitted By: 
Recipe Type: vegetarian
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 large eggplant
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ¼ C. Parsley, finely chopped
  • 2 tbsp. tahini (sesame seed paste)
  • 2 tbsp. lemon juice
Instructions
  1. Preheat oven to 450 degrees F.
  2. Prick eggplant with a fork and place on a cookie sheet.
  3. Bake the eggplant for around 20 minutes until it is soft.
  4. Let the eggplant cool and cut it in half lengthwise.
  5. Drain off the liquid and scoop the pulp into a bowl.
  6. In a blender or food processor, process the eggplant until smooth and pour it into a mixing bowl.
  7. Mix in remaining ingredients.
  8. Garnish with additional parsley and Salt and pepper to taste.

 

Posted in Appetizer, Healthy Eating, International, Main Course, Vegetables, Vegetarian

Million Dollar Pickles

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Million Dollar Pickles
Submitted By: 
Recipe Type: Vegetables
 
Ingredients
  • 3 qts. cucumbers, sliced thin
  • 6 onions, sliced thin
  • 3 green peppers
  • ½ C. salt
  • 3 C. vinegar
  • 1½ tsp. turmeric
  • 2 tbsp. mustard seed
  • 2 jars pimento, chopped
Instructions
  1. Combine, Cucumbers, Onions, peppers and salt in a large stock pot and cover with water. Let stand 3 hours, then drain.
  2. Add cucumbers and allow mixture to come to a boil again. allow to boil for no more than a few minutes before removing from heat. Put in jars and seal while hot. Makes about 6 pints.

 

Posted in Vegetables, Vegetarian

Fried Dill Pickles

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Fried Dill Pickles
 
Ingredients
  • 2 lg. egg yolks
  • 1 c. water
  • 1½ c. all-purpose flour
  • 1 jar dill pickles
  • Oil for frying
Instructions
  1. Beat yolks and water together and gradually beat in flour.
  2. Continue eating batter until smooth and lump free.
  3. Trim end off of the pickles and slice ¼ inch thick and dry on paper towels.
  4. Batter the pickles and fry them in heated oil (about 375 degrees) until batter turns golden brown.

 

Posted in Appetizer, Vegetables, Vegetarian

Cheese Sauce

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Cheese Sauce
Submitted By: 
Recipe Type: sauces
 
Ingredients
  • 2 tbsp. butter
  • 2 tbsp. flour
  • dash pepper
  • 1 cup milk
  • ½ tsp. salt
  • 1 cup shredded American cheese
Instructions
  1. Make a white sauce by combining the butter, flour and milk and cook over hot water in a double boiler until the mixture has thickened.
  2. Add remaining ingredients and stir until cheese has melted.
Notes
This is a good sauce to use over vegetables or add to elbow macaroni for mac and cheese.

 

Posted in Sauces, Vegetables, Vegetarian

Slow Cooker Baked Potato Soup

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Slow Cooker Baked Potato Soup
Submitted By: 
Recipe Type: Soup
Serves: 10
 
Ingredients
  • 2 large onions, chopped.
  • 3 tbsp butter.
  • 2 tbsp all. Purpose flour.
  • 2 cups water, divided.
  • 4 cups chicken broth.
  • 2 medium potatoes, peeled and diced.
  • 1-1/2 cups mashed potato flakes.
  • ½ pound sliced bacon, cooked and crumbled.
  • ¾ tsp pepper.
  • ½ tsp salt.
  • ½ tsp dried basil.
  • ⅛ tsp dried thyme.
  • 1 cup half and half.
  • ½ cup shredded cheddar cheese.
  • 2 green onions, sliced.
Instructions
  1. In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt slow cooker. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

 

Posted in Crock Pot, Healthy Eating, Main Course, Potatoes, Soups, Vegetables, Vegetarian
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