Category: Vegetables (Page 4 of 5)

Veggie dishes, when you want something light or healthy. (Or recipes with vegetarian alternatives)

Tib’s mexican bean dish

May 1, 2006 / Tib / 0 Comments

*own recipe*

Prepare/Cooking Time: Prep Time 10 Minutes/Cook Time 30 Minutes.

Ingredients:

1 Can Brown Beans
4 Bayleaves
1 Chichoros wurst
1 Tomato
1 lb Pork meat
1 Teaspoon cayenne pepper
1 Onion
Some oil

Directions:

Slice the wurst
Cut the Pork meat in cubs (dices size)
Slice the tomato
Slice the union

Heat some oil in a pan.
Put th bay leaves, union in the hot oil for 2 minutes.
Put the meat, wurst and tomato in the pan until is ready.
Put the beans in and let heat until is ready.

You can after serve with rice and overbaken in the oven with cheese.

Sweet Potato Casserole

March 8, 2006 / Nicki / 0 Comments

Recipe Source: bhg.com

Prep/Cooking Time: Prep: 45 minutes / Bake: 25 minutes

Ingredients:

1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
3 tablespoons butter, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter
1/2 cup pecan pieces
Pecan halves (optional)

Directions:

Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender. Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.

Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, in a 350 degree F oven about 25 minutes or until set. Garnish with pecan halves, if desired.

Makes 8 side-dish servings.

Cheesy Fried Potatoes

March 3, 2006 / Nicki / 0 Comments

Recipe Source: Marcia / allrecipes.com

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 30 Minutes

Ingredients:

2 slices bacon
2 tablespoons butter
1 tablespoon diced onion
4 potatoes, peeled and sliced
salt and pepper to taste
2 eggs
1/2 cup shredded Cheddar cheese

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.

Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.

Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Creamy Au Gratin Potatoes

February 27, 2006 / Nicki / 1 Comment

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep: 30 Minutes / Cooking: 1 Hour 30 Minutes

Ingredients:

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

German Potato Pancakes

February 25, 2006 / Nicki / 0 Comments

Recipe Source: Wendy L / allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 6 Minutes

Ingredients:

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

Directions:

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Grilled Garlic Potatoes

February 25, 2006 / Nicki / 0 Comments

Recipe Source: Kelly Cetnarski / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 25 Minutes

Ingredients:

6 medium baking potatoes, peeled and thinly sliced
1 large white onion, sliced
3 tablespoons butter, sliced
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese

Directions:

Preheat grill for high heat.

Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.

Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.

Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

Three Cheese Garlic Scalloped Potatoes

February 16, 2006 / Nicki / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 1 Hour

Ingredients:

1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Potato Chip Bites

February 11, 2006 / Nicki / 0 Comments

Recipe Source: domesticgoddess.ca

Ingredients:

1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of ½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
lemon pepper

Directions:

Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?

Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.

Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.

When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.

Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.

Serve on small Asian soup spoons or large tray.

Domestic Goddess notes:

Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.

You could fry the slices of potato in spicy olive oil as well…how good can it get?

Oven Fried Potatoes

February 10, 2006 / Nicki / 0 Comments

Recipe Source: conservativebookstore.com

Prep/Cooking Time: Prep: 15 mins.

Ingredients:

6 potatoes
1 tablespoon parsley
1 tablespoon basil
1 dash garlic powder
1 dash pepper
2 tablespoons oil

Directions:

Spread oil in 13-by-9 inch baking dish.

Clean and cut potatoes into bite sized chunks. Toss potatoes in pan and sprinkle on spices. Put in oven at 375 degrees for about an hour possibly an hour and a half. Start these bad boys early because you are never quite sure how long it will take for them to become edible. I like to leave mine bake long enough for the outside to become crunchy and the inside to become soft.

This is one of those dishes that it is hard to screw up unless you forget to check on it once in a while.

Nicki’s Notes:

My mother used to make these, but used Lawry’s seasoned salt and parmesan cheese in the place of the spices in this recipe. Also, make extra sauce and cover with half before putting into oven, and with the rest about halfway through cooking.

Spanish Rice

February 9, 2006 / Nicki / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 35 minutes

Ingredients:

a pinch Pepper, Black – Ground
1/2 tsp Cayenne
2 tsp Chili Powder OR
2 tsp Chipotle Seasoning
1 tbsp Onion Minced
2 tbsp butter
1 cup long grain, white rice
1/2 cup tomato juice
1 cup chicken stock
1 med Roma tomato, chopped
2 tbsp red peppers, chopped

Directions:

In a sauce pan – that has a tight fitting lid – melt the butter and add the minced onion. Add the rice and stir to coat the rice with the butter and to slightly heat the rice. Then add the tomato juice, chicken stock, cayenne pepper, chili powder and pepper.

Stir and bring to a boil, reduce heat to medium, cover and let cook for 10 minutes. Do not stir. Do not lift lid.

After 10 minutes add the chopped tomato and peppers on top of the rice. Cover. Do not stir. Remove from heat and let stand for 15 minutes. Now stir and serve.

Makes 4 servings.

Category: Vegetables (Page 4 of 5)

Tib’s mexican bean dish

Sweet Potato Casserole

Cheesy Fried Potatoes

Creamy Au Gratin Potatoes

German Potato Pancakes

Grilled Garlic Potatoes

Three Cheese Garlic Scalloped Potatoes

Potato Chip Bites

Oven Fried Potatoes

Spanish Rice

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