by free recipes on 30/06/2010
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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
by free recipes on 24/06/2010
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
by free recipes on 20/06/2010
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Warm Spinach and Basil Salad
Ingredients:
6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese
Directions:
Combine the spinach and basil in a large salad bowl.
Heat the olive oil in a skillet over medium heat. Add the garlic and pine nuts; mix well.
Saute until the pine nuts are brown. Add the prosciutto; mix well.
Cook just until heated through, stirring constantly. Pour over the spinach mixture, tossing to coat. Season with the salt and pepper; sprinkle with the Parmesan cheese.
Serves: 6
by free recipes on 10/05/2010
Ingredients:
1 (30-ounce) can diced tomatoes
1 (46-ounce) can tomato juice
1 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
3 to 4 cloves garlic, minced
2 red bell peppers, sliced
1 cucumber, peeled, seeded, diced
3 to 4 ribs celery, diced
1 medium red onion, minced
Dining by Design Salt to taste
Tabasco sauce to taste
1 avocado, sliced
Directions:
Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl. Season with the salt and Tabasco sauce. Stir gently until mixed.
Chill, covered, in the refrigerator for 3 to 4 hours. Ladle into individual soup bowls.
Garnish with avocado slices.
Servings: 12
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by free recipes on 29/04/2010
Ingredients:
2 large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses
long wooden skewers
Directions:
Soak long wooden picks in water 30 minutes before threading with onion wedges.
WRAP onion wedges with bacon; secure with long wooden picks.
Place in a large shallow dish. COMBINE sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour.
REMOVE onion wedges from marinade, reserving marinade. GRILL, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 20 minutes or until onion wedges are crisp- tender, turning and basting occasionally with reserved marinade.
Yield: 4 Servings
Category: Vegetables, Grill
Digestive Health
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