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SPINACH SOUFFLE

Written by free recipes on Friday, January 13th, 2012 in Sides, Vegetables.

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SPINACH SOUFFLE

Ingredients

1 pound fresh spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar

Directions

Prepare and cook spinach as directed.  Place spinach in blender or food processor.  Cover and blend, or process, until mixture is smooth. Heat oven to 350 degrees. Butter 4-cup souffle dish or 1-quart casserole. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, nutmeg, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry. Beat egg yolks in medium bowl on high speed until very thick and lemon colored. Stir into white sauce mixture. Stir in spinach. Stir about one-fourth of the egg whites into sauce mixture. Fold into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately

Yield:  4 servings

Category: Side Dishes, Vegetables

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RATATOUILLE NICOISE

Written by free recipes on Friday, October 28th, 2011 in Vegetables.

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RATATOUILLE NICOISE

Ingredients

1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil

Directions

Peel the zucchini and eggplant and cut into bite-sized pieces. Peel the onions and cut onions and tomatoes into bite sized pieces. Remove the seeds and membranes from the bell peppers and cut the same way. Saute each vegetable separately in a small amount of oil over medium high hear until tender, starting with the onions and peppers. When the onions and peppers are sauteed, combine them together in one pan and cover. Add bay leaf, salt and pepper and continue to cook slowly. Saute the eggplant next, followed by zuccnini, then the tomatoes with the garlic. Now combine all ingredients in a large pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They are cooked separately to keep them from getting water- logged. Ratatouille should not be mushy.

Serves 6

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BAKED POTATO SKINS

Written by free recipes on Sunday, October 16th, 2011 in Appetizers & Snacks, Potatoes, Vegetables.

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BAKED POTATO SKINS

Ingredients:

6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper

Directions:

Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes).

Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.)

Yield: Serves 6

Category: Potatoes, Appetizers
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HASH BROWN TATER CASSEROLE

Written by free recipes on Sunday, September 18th, 2011 in Casseroles, Vegetables.

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HASH BROWN TATER CASSEROLE

Ingredients:

2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings

2 cups crushed potato chips
1/2 cup melted butter

Directions:

Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9×12 inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.

Yield: 16 Servings

Categories: Potatoes, Casseroles

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Vegetable Casserole Recipe

Written by free recipes on Monday, February 28th, 2011 in Casseroles, Vegetables.

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Vegetable Casserole Recipe

Ingredients:

3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Directions:

Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

Serves: 6 – 8

Klipfiti: Humor & Irony
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Bean Soup

Written by free recipes on Friday, January 28th, 2011 in Soups, Vegetables.

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Bean Soup

Ingredients:

1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Directions:

Place beans in large pan and cover with water. Cook on high temperature until beans are tender (about 1-1/2 hours).  Check water level frequently. Add remaining ingredients. Simmer 30 to 40 minutes.

Servings: 8

Proverbs

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Balboa Broccoli

Written by free recipes on Saturday, October 30th, 2010 in Salads, Vegetables.

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Balboa Broccoli

Ingredients for Salad:

2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Ingredients for Dressing:

1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Directions:

Cook broccoli until crisp, yet tender, then drain well. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

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Chevre Zucchini Gratin

Written by free recipes on Sunday, August 29th, 2010 in Vegetables.

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Chevre Zucchini Gratin

Ingredients:

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 Tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt
Freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs


Directions:

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes.  Drain and pat dry.

Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 Tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note:  Chevre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Serves: 6

Fresh Green Bean Casserole

Written by free recipes on Wednesday, June 30th, 2010 in Casseroles, Vegetables.

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Fresh Green Bean Casserole

Ingredients:

4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped (or 2-ounce jar)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup shredded American cheese

Directions

1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes. Reduce heat, cover and cook 20 to 30 minutes more. Drain and set aside. (If using canned beans, just drain; do not cook.)
2. Fry bacon until crisp. Remove from pan and crumble.
3. Saute onion in bacon drippings until tender.
4. Combine everything except cheese, tossing gently. Spoon into greased 2-quart casserole dish.
5. Sprinkle with cheese.
6. Bake until cheese is slightly browned.

Temperature: 350 degrees
Time: 15 to 20 minutes

Servings: 6

Chevre-Filled Mushrooms

Written by free recipes on Thursday, June 24th, 2010 in Appetizers & Snacks, Vegetables, Vegetarian.

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Chevre-Filled Mushrooms

Ingredients:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Directions:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields: 24 mushroom caps

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