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Post by kidsandpets on May 15, 2015 22:24:45 GMT -5
Colorful Veggie Casserole by proverbsmama
1/2 c. green onion sm. carrot, shredded chopped celery 1/2 of a green pepper, chopped 1/2 of a red red pepper, chopped 2 t. garlic powder 1 T oil 1-1/2 lb hash browns, thawed cream of chicken soup 3 oz. ched. cheese, divided 3 oz. mozz. cheese, divided 1 T parsley salt to taste 1/2 t. paprika
Saute onions, carrot, celery, peppers, and garlic in oil. Transfer to a bowl. Add hash browns, soup, 1/2 of both cheeses, parsley, salt, and paprika. Mix well. Top w/remaining cheeses. Bake 1 hour at 350 degrees.
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Post by kidsandpets on May 15, 2015 22:25:01 GMT -5
Creamy Potato Casserole by proverbsmama
3 c. hot mashed potatoes 1 c. sour cream (I use less because I don't like a strong flavor of sour cream) 4 T. milk 1/4 t. garlic powder 1 c. french fried onions 1 c. cheddar cheese
In bowl, combine potatoes, sour cream, milk and garlic powder. Spoon 1/2 into 2 qt. baking dish. Layer 1/2 of the french fried onions. Repeat. Bake uncovered, 350 degrees, for 30 minutes.
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Post by kidsandpets on May 15, 2015 22:25:17 GMT -5
Vidalia Onion Casserole by GeorgiaPeach
1/2 cup white rice 1/4 cup butter 1 1/2 pounds Vidalia onions, chopped 1/2 cup shredded Swiss cheese (1 cup is good!) 1 cup whipping cream 2 tablespoons minced parsley salt and pepper to taste paprika
Cook rice in boiling water for 5 minutes. Drain. Cook onions in butter at medium-low heat until tender (do not brown). Mix cheese and cream into onions, add rice, parsley, salt and pepper. Place in greased casserole. Sprinkle with paprika. Bake at 325 for one hour.
May double recipe for a 9 x 13 pan.
May be prepared ahead and refrigerated.
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Post by kidsandpets on May 15, 2015 22:26:06 GMT -5
Non-Lumpy Mashed Potatoes by Various
GeorgiaPeach ------------------------------------------------------------------------ My first guess was that they were not cooked long enough...but it sounds like you've got that covered...I usually start mine out in pretty warm water (from the tap) and cook them 20-25 mins. (once they are at a boil) and then I use an electric mixer and add butter, milk, and maybe sour cream...no lumps. Are you using a mixer? If I use one of those manual thingys I can't get all the lumps out.
KristieD I boil mine for almost an hour.. ------------------------------------------------------------------------ That way they are real tender. I mash them up pretty good before I add milk and butter. I use the manual masher and don't have any problems with it. My dad makes them this way, too. He is the King of Mashed Potatoes!!
Emily ------------------------------------------------------------------------ I cut my potatoes up into 12-16 pieces each, so the chunks aren't too big. I only boil mine for 20 minutes--I would think that cooking my pieces for an hour would result in water with potatoes dissolved in it!
I think you might be having the problem I used to. My mixer just didn't mix fast enough. My old mixer only had 3 speeds and although I thought it was a great mixer, when it died and I replaced it with a 5 or 6 speed power burst mixer, I realized it was a junker! My mashed potatoes are so fluffy that my family claims they melt in your mouth and feel like a cloud!
I cannot for the life of me mash potatoes using a masher. That is the way my mom has always done them and hers are great, even though sometimes you will find a potato chunck here or there. My are wimps out before I'm even halfway through mashing them.
Here's my secret ingredient for making the tastiest potatoes--promise not to tell? Not only do I use some butter and a blop of sour cream, if I have some, and milk (which, btw, I don't add until after I've mixed the potatoes and butter till they are all mashed), but I use Mrs. Dash tableblend to add more yummy flavor to my taters. I discovered this once when I had absolutely NO salt in the house and needed to get some flavor in my potatoes. Now, I always add a generous amount along with the little bit of salt I use.
"Do not let any unwholesome talk come out of your mouth, but only what is helpful for building others up according to their needs, that it may benefit those who listen." Ephesians 4:29
lucy mine are always lumpy.... ------------------------------------------------------------------------ that way people know they are real - and not those instant flake things....
i love to add a little bit of garlic to my potatoes
amythecook Use a potato ricer ------------------------------------------------------------------------ My dh's grandma makes the best mashed potatoes in the world and uses one. She gave me one - no more lumps!
Also, if you warm the milk, and add to the potatoes first, you will have to use less butter.
BCatherine ----------------------------------------------------------------------------- yummmmmy! I love mashed potatoes. Sit a plate of potatoes in front of me and I'm a happy girl I like to leave some small lumps in mine but I use the electric mixer to get most of them out and to make them more creamy. I boil them for about 20-30 min. (cut up) and then mash them with milk and butter and salt and pepper. I always salt the water a lot so that the potatoes are seasoned. I've heard of others using cream in theirs instead of milk to make them a little sweeter. Someone else I know uses miracle whip. I love to make them with yukon gold potatoes...not only are they more buttery looking since they are yellow, but they taste better in mashed potatoes to me too. I've never made instant mashed potatoes...you can take the girl out of the south but you can't take the south out of the girl, lol. Catherine
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Post by kidsandpets on May 15, 2015 22:26:17 GMT -5
Amazing no/low carb mashed potatoes by sarakw6 amazing no/low carb mashed potatoes
1 head of cauliflower 1/4 cup butter cream or milk chives (optional)
steam cauliflower (I put it in a Tupperware steamer for the microwave and very thoroughly steam it cut up)
put it in the mixer and add the butter and add the mild gradually until desired consistency. I put a shield over the mixer to prevent the mixture from getting out.
Mix on low until you can put it on high. Mix until very whipped looking. Be patient it will get unlumpy and start to resemble potatoes.
Your kids and dh will not know that these are not potatoes especially if you turn down the diningroom lights and serve with a little gravey, etc.
I have been doing this for over 2 years now and my dd still doesn't know.
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Post by kidsandpets on May 15, 2015 22:27:02 GMT -5
Cheese potatoes and peppers by Coxmama Cheese potatoes and peppers
Colourful.... Yummy. I often cut this recipe in half for our family.
2c chopped onion 6Tbsp margarine 6Tbsp flour 1/2tsp salt 1/2tsp pepper 4c milk 2c shredded ched. cheese 4lbs potatoes. 7oz jar roasted red peppers. Saute onions in butter. Whisk in flour, salt and pepper. Add milk. Boil over med heat. (about 2mins or until thick.) Remove from heat. Stir in cheese. Place 1/2 potatoes into 11x7 pan. Pour 1/2 sauce over potatoes. Then 1/2 peppers. Repeat layers. Cover and bake @ 350 for 1hr 15min. Uncover and bake 10mins more.
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Post by kidsandpets on May 15, 2015 22:27:21 GMT -5
Easy Garden Vegetable Pie by Coxmama 10oz chopped broccoli (cooked and drained) 1/2c chopped onion 1/2c chopped green pepper 1c shredded cheddar cheese
Mix together, spread in greased 10 pie plate.
Combine 1 1/2c milk, 3/4c bisquick, 3 eggs, 1tsp salt, 1/4tsp pepper. Mix together in blender until smooth.
Pour into pie plate. Bake at 400 for 35-40min.
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Post by kidsandpets on May 15, 2015 22:28:33 GMT -5
Sweet Potato Casserole by mom2two Sweet Potato Casserole
1 2lb can drained sweet potatoes 1 cup sugar 2 eggs 1 tsp vanilla 1/2 stick butter
Beat till fluffy. Pour into buttered casserole dish.
Topping
1/3 cup flour 1 cup brown sugar 1 cup chopped walnuts 1 stick butter
Mix with pastry mixer or with fingers until crumbly. Top potatoes and cook 45 minutes @ 325 degrees.
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Post by kidsandpets on May 15, 2015 22:28:55 GMT -5
Garlic Green Beans by mom2two
Printed from Allrecipes, Submitted by Ericka Ettinger
1 tablespoon butter 3 tablespoons olive oil 1 medium head garlic - peeled and sliced 2 (14.5 ounce) cans green beans, drained salt and pepper to taste 1/4 cup grated Parmesan cheese
Directions 1 In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese
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Post by kidsandpets on May 15, 2015 22:29:29 GMT -5
What to do with New Potatoes (by StillJulie)
Boiled then tossed with butter and herbs.
..mmm... esp rosemary or thyme on them yum
they really should be cooked skins on, healthier and well with new potatoes just taste better
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Post by kidsandpets on May 15, 2015 22:29:45 GMT -5
Hot German Potato Salad by Linderlou 1½ pounds potatoes (about 4 medium), cut into halves 3 slices bacon ¼ cup onion, chopped 1 tablespoon all-purpose flour 1 tablespoon sugar 1 teaspoon salt ¼ teaspoon celery seed dash of pepper ½ cup water ¼ cup vinegar
Heat 1 cup water and ½ teaspoon salt to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook unti tender, 20 to 25 minutes; drain.
Cook bacon in 8-inch skillet until crisp; remove bacon and drain. Cook and stir onion in bacon drippings until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Sprinkle with caraway seeds, if desired.
Makes 5 servings, 195 calories each.
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Post by kidsandpets on May 15, 2015 22:30:18 GMT -5
Broccoli Casserole by Linderlou
2 10-oz packages frozen broccoli, cooked according to package directions and drained 1 can cream of mushroom soup 3/4 cup mayonnaise 1 egg 1 small onion, chopped 1 cup shredded sharp cheddar 1/2 sleeve Ritz crackers, crushed Butter
After broccoli is cooked and drained season to taste with seasoning salt. Add next 5 ingredients and stir until ingredients are well blended. Pour broccoli mixture into greased casserole dish. Sprinkle crushed crackers on top. Dot with butter. Bake in preheated 350° 30 minutes, or until casserole is bubbly.
Note: I usually cook the onion with the broccoli; otherwise, the onion comes out too crunchy. I also lightly sprinkle the cooked and drained broccoli with seasoning salt. For family gatherings, I bring a larger portion with these adjustments:
2 16 oz pkgs frozen, chopped broccoli 2 cans cream of mushroom soup 2 cups shredded sharp cheddar 1 sleeve Ritz crackers, crushed Other ingredients remain the same. I found if I exactly double everything it makes it too runny, so even when I increase the amount of broccoli the amounts of eggs (1) and mayonnaise (3/4 cup) remain the same.
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Post by kidsandpets on May 15, 2015 22:46:46 GMT -5
Washing veggies by deardaughterofeve Washing veggies:
By America's Test Kitchen
Our local supermarket carries a product called Veggie Wash, which purports to be significantly more effective at removing wax, soil, and chemicals from fruits and vegetables than rinsing with water alone. It contains water, corn and coconut derivatives, citrus oil, sodium citrate, glycerin, and grapefruit seed extract. Firm produce like cucumbers, apples, and oranges is to be sprayed with Veggie Wash, rubbed for 30 seconds, and then rinsed with water.
To find out just how effective this product is at removing surface residue, we peeled the waxiest cucumbers we could find. Then we weighed the strips of peel individually before cleaning them four different ways (repeated 10 times per method): under cold running water; hot running water; sprayed and rubbed with distilled white vinegar, followed by a cold-water rinse; and sprayed and rubbed with Veggie Wash, followed by a cold-water rinse. We also wiped down a set of cucumber peels with nail polish remover (a strong solvent) to use as a control by which to gauge the other methods.
We weighed the cucumber peels again after washing and averaged the weight-loss results of the 10 tests. Of the food-safe methods, the Veggie Wash removed the most wax, with the peels averaging a weight loss of 7 percent post-washing. (The peels wiped with nail polish remover registered a 12.8 percent difference.) With a 6.3 percent difference, the vinegar-rubbed sample was a very close second, followed by the hot-water rinse (5.4 percent) and cold-water rinse (4.9 percent). While the 16-ounce bottle of Veggie Wash did produce a noticeably less-waxy surface, we don't think it's worth its $5.95 price tag. A spray bottle filled with vinegar works nearly as well at a fraction of the cost.
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Post by kidsandpets on May 15, 2015 22:47:02 GMT -5
Various creative ways to serve veggies:
I am not creative with my cooking so I need some help. Steamed broccoli and plain ole veggies get old after a bit. Any suggestions?
Thanks Debbie
Ericanaysha: Make veggie pizzas.
Mash them in with your mashed taters.
We liked boiled carrots ( i like mine with salt and butter, Bruce likes his with butter and sugar and cinn)
grate some veggies and throw them in with your meatloaf.
Linderlou: Just add some grated cheese.
My oldest DD wouldn't touch broccoli or other veggies unless she could add a bit of grated sharp cheddar.
I sometimes sneak some chopped, fresh spinach into soups or spaghetti sauce.
writermom: Cottage Cheese Dip ~ Diabetic
From: The Type 2 Diabetes Desserts Cookbook, by Lois M. Soneral
2 Tbsp. 2% milk ( I have used fat free) 1/2 teaspoon lemon juice 12 ounces low-fat cottage cheese 1 tbsp. dry onion soup mix
Blend the milk and lemon juice into the cottage cheese until smooth. Stir in the onion soup mix. Chill until serving. Serve as dip for vegetables.
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Post by kidsandpets on May 15, 2015 22:47:22 GMT -5
LACTOSE FREE SWEET POTATO-PECAN SOUFFLE by momofeandc
5 cups (3 pounds) cooked, mashed sweet potatoes or yams 3 eggs, beaten 1/2 cup Lactaid eggnog 1/2 cup Lactaid milk 1/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/4 teaspoon salt FOR TH TOPPING: 1/2 cup flour 1/2 cup brown sugar 3/4 teaspoon ground nutmeg 1/4 cup butter/margine 3/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 2 quart casserole.
Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into prepared casserole.
Combine flour, brown sugar and nutmeg; cut in butter then stir in nuts. Sprinkle over sweet potato mixture.
Bake at 375 degrees F for 30 minutes or until top is crispy.
Servings: 8
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