1-3 Cloves of Garlic
1 T. Garlic
1 Cup Rice
1 Cup Chicken Broth
1 Cup Water
Saute a few cloves garli in colive oil, add 1 cup dry rice, brown the rice, add 2 cups chicken broth (or one cup water/one cup broth) and simmer for 20 minutes. Good stuff.
Just for fun try adding; lime, cilantro or finely chopped sweet peppers.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Zucchini Cakes
Recipe adapted from: The Pioneer Woman
1 whole Large Zucchini
1 Tablespoon Minced Garlic
1/4 cup (to 1/2 Cup) Breadcrumbs
1/2 cup 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Salt To Taste
Pepper, To Taste
Olive Oil
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
Heat olive oil (enough oil to cover the bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
Serve with the dipping sauce of your choice and enjoy!
http://thepioneerwoman.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/
1 whole Large Zucchini
1 Tablespoon Minced Garlic
1/4 cup (to 1/2 Cup) Breadcrumbs
1/2 cup 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Salt To Taste
Pepper, To Taste
Olive Oil
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
Heat olive oil (enough oil to cover the bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
Serve with the dipping sauce of your choice and enjoy!
http://thepioneerwoman.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/
Baked Sweet Potato Fries
3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano
Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.
Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don't get too soggy while they bake.
Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.
*Serves 6 as a side dish
Recipe and Photo's from melskitchencafe.com
Oven Roasted Fries
1/8 cup extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
4 large Yukon Gold potatoes, or potato of your choice
Kosher salt and freshly ground pepper
Directions:
In a large bowl, combine oil and spices (except salt and wedges are crispier and cook faster.) Add wedges to the bowl and coat evenly. Arrange on a foil lined baking sheet, add salt and pepper to taste.
Roast for 30-40 minutes at 425 degrees, flipping the potatoes after 20 minutes to brown on both sides.
Recipe and picture from: http://www.wordofwisdomliving.com
Dan and Megan's Broccoli Salad
1 large head of broccoli - cut in small pieces
1/2 pound bacon - crumbled
1/2 cup seedless red grapes - cut in half
1/2 small red onion, chopped
Dressing:
1 cup mayonnaise
1/2 cup sugar
1 Tablespoon vinegar
1/2 cup sunflower seeds
1/2 pound bacon - crumbled
1/2 cup seedless red grapes - cut in half
1/2 small red onion, chopped
Dressing:
1 cup mayonnaise
1/2 cup sugar
1 Tablespoon vinegar
1/2 cup sunflower seeds
Christmas Party Stuffing
Recipe for The Stuffed Chicken I made for the Relief Society Christmas Party (Enrichment)
I kind of made up the stuffing recipe as I went but this is basically what I did:
2 Bags 12 oz. bags of Stuffing ("Cascade Pride" brand)
1 1/2 Medium Granny Smith Apples
3/4 Yellow Onion
1 1/2 Bags of Stuffing Season sing
1 Bag of Craisins
Lots of Chicken Broth
1 Stick of Melted Butter.
I kind of made up the stuffing recipe as I went but this is basically what I did:
2 Bags 12 oz. bags of Stuffing ("Cascade Pride" brand)
1 1/2 Medium Granny Smith Apples
3/4 Yellow Onion
1 1/2 Bags of Stuffing Season sing
1 Bag of Craisins
Lots of Chicken Broth
1 Stick of Melted Butter.
Roasted Butternut Squash With Mustard Vinaigrette
Ingredients
3 small butternut squash (about 2 pounds each)—peeled, seeded, and cut into 1/2-inch-thick half-moons
8 shallots, cut into wedges
4 tablespoons olive oil
kosher salt and black pepper
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1/4 cup fresh flat-leaf parsley, chopped
Directions
1.Heat oven to 375° F. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, 50 to 55 minutes.
2.Meanwhile, simmer the cider in a small saucepan until reduced to ¼ cup, 12 to 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
3.Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
Serves 8
Hands-On Time: 20m
Total Time: 1hr 15m
recipe from Real Simple Magazne
Zucchini Pancakes
2 Eggs
1/3 Cup Bisquick Mix
1/4 Cup Grated Parmesan Cheese
2 Chopped Onions (optional)
Dash of Pepper
1 Medium Zucchini shredded, about 2 cup
Mix all together. Heat Griddle or Skillet over Medium Heat (about 375). Lightly grease griddle with veggie oil or cooking spray. Pour 2 Table Spoons of batter and spread around forming each pancake. Cook until browned on each side.
*recipe comes from Betty Crocker Low-Carb Lifestyle Cookbook
For 1 Pan Cake
Calories: 25
Carbs: 2
Protein:1
1/3 Cup Bisquick Mix
1/4 Cup Grated Parmesan Cheese
2 Chopped Onions (optional)
Dash of Pepper
1 Medium Zucchini shredded, about 2 cup
Mix all together. Heat Griddle or Skillet over Medium Heat (about 375). Lightly grease griddle with veggie oil or cooking spray. Pour 2 Table Spoons of batter and spread around forming each pancake. Cook until browned on each side.
*recipe comes from Betty Crocker Low-Carb Lifestyle Cookbook
For 1 Pan Cake
Calories: 25
Carbs: 2
Protein:1
Chinese Fried Rice
1 Cup Cooked Rice
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
Scalloped Potatoes Supreme
2 Qt thin-sliced pared potatoes (about 8 medium Potatoes)
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
Cheesy Breakfast Potatoes
2 lbs Frozen Hash Browns
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
Antipasto Salad
2 16 oz Spiral Pasta (cooked, rinsed and cooled)
4 Cups Chopped Green Peppers
4 Cups Chopped Seeded Tomatoes
2 15oz Cans Garbanzo beans
3 Cups Chopped Onions
1 lb Thinly Sliced Genoa Salami (julienned)
1 lb Sliced Pepperoni (julienned)
½ lb Provolone Cheese, Cubed
1 Cup Pitted Ripe Olives, Halved
Combine all together in large bowl then add dressing, coat salad, cover and chill 4 hours or overnight.
Dressing:
1½ Cups Olive Oil
1 Cup Red Wine Vinegar
½ Cup Sugar
2 T Dried Oregano
2 t. Salt
1 t. Pepper
Serve 50 (3/4 Cup Servings)
From Sheri
4 Cups Chopped Green Peppers
4 Cups Chopped Seeded Tomatoes
2 15oz Cans Garbanzo beans
3 Cups Chopped Onions
1 lb Thinly Sliced Genoa Salami (julienned)
1 lb Sliced Pepperoni (julienned)
½ lb Provolone Cheese, Cubed
1 Cup Pitted Ripe Olives, Halved
Combine all together in large bowl then add dressing, coat salad, cover and chill 4 hours or overnight.
Dressing:
1½ Cups Olive Oil
1 Cup Red Wine Vinegar
½ Cup Sugar
2 T Dried Oregano
2 t. Salt
1 t. Pepper
Serve 50 (3/4 Cup Servings)
From Sheri
Three (or Five) Bean Salad
1 Can Cut Green Beans
1 Can Kidney Beans
1 Can Garbanzo Beans
1 Can Wax Beans
1 Can Lima Beans
½ Cup Chopped Green Peppers
½ Cup Sugar
2/3 Cup Vinegar
1/3 Cup Salad Oil
1 t. Salt
¼ t. Pepper
Purple Onion
Combine beans and green pepper. Combine sugar, vinegar, salt, pepper and chopped onions.
Chill over night.
From Sheri
1 Can Kidney Beans
1 Can Garbanzo Beans
1 Can Wax Beans
1 Can Lima Beans
½ Cup Chopped Green Peppers
½ Cup Sugar
2/3 Cup Vinegar
1/3 Cup Salad Oil
1 t. Salt
¼ t. Pepper
Purple Onion
Combine beans and green pepper. Combine sugar, vinegar, salt, pepper and chopped onions.
Chill over night.
From Sheri
Coleslaw
From Sheri
8 ½ cups cabbage
1 cup diced orange peppers
¼ cup diced onions
1 ½ carrots
Mix together
1 cup mayo
3 T sugar
3 T vinegar
1 ½ t. salt
¾ t. mustard (dry)
¼ t. celery seed
Serves a lot.
8 ½ cups cabbage
1 cup diced orange peppers
¼ cup diced onions
1 ½ carrots
Mix together
1 cup mayo
3 T sugar
3 T vinegar
1 ½ t. salt
¾ t. mustard (dry)
¼ t. celery seed
Serves a lot.
Greek Macaroni Salad
From Sheri
1 cup uncooked elbow macaroni
4 medium plum tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 can (6 ounces) pitted ripe olives, drained
1 package (4 ounces) crumbled feta cheese
1 t. salt
½ t. pepper
1 garlic clove, minced
½ cup olive oil
¼ cup lemon juice
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onions, olives, feta cheese, salt, pepper and garlic. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.
1 cup uncooked elbow macaroni
4 medium plum tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 can (6 ounces) pitted ripe olives, drained
1 package (4 ounces) crumbled feta cheese
1 t. salt
½ t. pepper
1 garlic clove, minced
½ cup olive oil
¼ cup lemon juice
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onions, olives, feta cheese, salt, pepper and garlic. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.
Macaroni and Cheese
From Megan
-2 T butter
-2 T flour
-1 2/3 cup milk
-1 cup cheese
-2 T grated parmesan cheese
-noodles
Melth the butter in a large saucepan. Add the flour and whisk it together until smooth and bubbly. Pour in milk. Cook until thickened. Remove from heat and add cheddar and parmesan cheese. Whisk until melted Cover and set aside. Cook your noodles and add sauce.
-2 T butter
-2 T flour
-1 2/3 cup milk
-1 cup cheese
-2 T grated parmesan cheese
-noodles
Melth the butter in a large saucepan. Add the flour and whisk it together until smooth and bubbly. Pour in milk. Cook until thickened. Remove from heat and add cheddar and parmesan cheese. Whisk until melted Cover and set aside. Cook your noodles and add sauce.
Dave's Famous Veggie Bars
2 pkg Refrigerated crescent rolls
2 8 oz. pkg cream cheese, soften
1 Pkg Hidden Vally Ranch Dressing Mix
1 Cup Mayo
3/4 Cup Chopped Cauliflower
3/4 Cup Chopped Broccoli
3/4 Cup Chopped Tomatoes
3/4 Cup Chopped Carrots
1/2 Cup Chopped Green Onion (or 3/4 cup chopped green and red pepper)
1 Cup Shredded Cheddar Cheese
Open and unroll crescent. Spread and Press into Cookie Sheet. Bake according to package directions. Cool. Mix Cream cheese, Pkg Hidden Vally Ranch Dressing Mix, and mayo. Spread over crust. Sprinkle Chopped veggies and cheese over cream cheese. Chill, cut and serve.
2 8 oz. pkg cream cheese, soften
1 Pkg Hidden Vally Ranch Dressing Mix
1 Cup Mayo
3/4 Cup Chopped Cauliflower
3/4 Cup Chopped Broccoli
3/4 Cup Chopped Tomatoes
3/4 Cup Chopped Carrots
1/2 Cup Chopped Green Onion (or 3/4 cup chopped green and red pepper)
1 Cup Shredded Cheddar Cheese
Open and unroll crescent. Spread and Press into Cookie Sheet. Bake according to package directions. Cool. Mix Cream cheese, Pkg Hidden Vally Ranch Dressing Mix, and mayo. Spread over crust. Sprinkle Chopped veggies and cheese over cream cheese. Chill, cut and serve.
Trista's Yams
1 1/2 Sweet Potatoes, Cooked and Cubed
½ Cup Sugar
1/2 Cup Milk
1 Beaten Egg
3 T. Butter, Cubed
1 t. Vanilla
Combine Sweet Potatoes, Sugar, Milk, Egg, Butter, Vanilla in an 8x8 Cake pan. Bake covered at 350 for 25-30 minutes.
Crumbed Topping
1/2 Cup Brown Sugar
1/3 Cup Flour
2 T. Butter
1/2 Cup Pecan
Crumble topping. Sprinkle over Potatoes. Continue to bake uncovered for 25 minutes.
Cream Cheese Wontons
1 Pkg. Wonton Wrappers
1 8 oz. pkg cream cheese
1 beaten egg
3-4 Cups Veggies Oil
Cut Cream Cheese into 1/2 inch square/rectangles
Put cream cheese into middle of square wrapper
Brush edges of wrapper with beaten egg and wrap up cheese
Fry in oil until golden brown
Server with sweet and sour sauce
Wrapping Wontons
press side 1a and side 2a together
Press side 2b and side 3a together
Press 3b and 4a together as well as 4b and 1b together
Crock Pot Mac and Cheese
1 12 oz Can evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
1 egg, beaten
1 1/2 Cups milk
8 oz Shredded Cheddar Cheese
6 oz Shredded Provolone Cheese
4 oz Shredded Monterey Jack Cheese
1 Cup Chopped Ham
1 8 oz pkg. Cooked Macaroni
Coat the inside of the slow cooker with cooking spray.
In a large bowl mix evaporated milk, milk,beat eggs with fresh, paprika and salt. Add cooked macaroni, shredded cheese and Ham. Transfer to slow cooker, and cook on high 3 hour. Check occasionally.
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