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Free Vegetable Recipes at Cooking.com
Free Side Dish Recipes
Free Vegetable Recipes at Betty Crocker
Green Giant Free Meatless Recipes
Free Recipes at Del Monte
Delicious Free Healthy Recipes
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Chicken and Broccoli Rabe
Serves 4
2 bunches broccoli rabe (about 1 pound each)
1/2 pound hot Italian sausage, removed from casing
1 onion, sliced
8 chicken thighs (2 pounds), skin removed
1 can (14 1/2 ounces) chicken broth
1/3 cup grated Parmesan cheese
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1. Bring large pot of salted water to a boil. Trim 2" from broccoli rabe stems and discard. Cut broccoli rabe into 2" pieces and cook 5 minutes in boiling water. Drain well and cover to keep warm.
2. Meanwhile, in large nonstick skillet, cook sausage over medium-high heat until browned, stirring to break into pieces. Using slotted spoon, remove from skillet. Spoon off all but 3 tablespoons drippings. SautÉ onion 3 minutes.
3. Add chicken and cook over high heat, turning to brown all sides, 8 minutes. Add chicken broth and sausage, bring to a boil, and simmer 5 to 10 minutes, or until chicken is cooked through, remove chicken.
4. Stir broccoli rabe into sauce and sausage and heat through. Serve chicken over broccoli rabe and sausage, sprinkled with cheese.
Presented by: Redbook
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German Potato Pancakes (Kartoffelpuffer)
Authentic German Potatoe Pancakes. This is a wonderful recipe
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1. BLEND TOGETHER:
3 eggs
1 Medium Onion Quartered
2. Peel, (optional) Chunk, & Blend:
5 Medium Potatoes
3. Add to Mixture & Blend:
1/4 to 1/3 Cup Whole Grain Flour to thicken
1 teaspoon Salt
(Optional: add 1 Tablespoon flax seed)
4. Cook blended mixture in Medium Hot Skillet. Spread as Thin as Possible With Wooden Spoon. Cook Until Golden Brown Around Edges turning only once.
Add Olive Oil to skillet for each new batch of pancakes
Add 1/4 Cup Batter for each batch
5. Serve Hot With Choice of Toppings such as:
Applesauce; Butter, Salt & Pepper; Sour Cream/ chives or Yogurt; Jam
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Broccoli Casserole
1 cup water
1/2 teaspoon Salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
10 ounces frozen chopped broccoli, thawed
1/2 cup shredded or diced process American cheese
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Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; sauté onion and celery until tender. In large mixing bowl. combine rice, celery, and onion with remaining ingredients. Pour into a lightly greased 1 1/2 qt. casserole. Bake at 350° for 45 to 55 minutes, or until hot and browned.
RITZ®-y Broccoli Casserole pictured above.
Asparagus au Gratin
Extra special asparagus recipe with cheese sauce and cracker-crumb nut layers.
2 tablespoons butter
1 teaspoon salt
2 tablespoons flour
2 cups milk
1 cup shredded cheese
1 1/2 cups cracker crumbs
3/4 chopped walnuts
1 to 1 1/2 pounds fresh trimmed asparagus, cooked, or thawed frozen asparagus (10 ounces)
In a saucepan, melt butter; stir in flour and salt until smooth. Add milk gradually and continue cooking, stirring constantly, until sauce is slightly thickened. Add shredded cheese to the sauce. Combine cracker crumbs and chopped walnuts. Into a buttered casserole, place a layer of asparagus, a layer of cracker mixture and a layer of the sauce. Repeat layers, using remaining ingredients. Bake at 375° oven until top is nicely browned, about 15 to 20 minutes.
Asparagus recipe serves 4 to 6.
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Cheesy Miracle Asparagus
1 lb. asparagus spears, trimmed
1/3 cup water
1/4 cup MIRACLE WHIP Dressing
1/4 cup milk
1/4 cup KRAFT Shredded Cheddar Cheese
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PLACE asparagus and water in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender; drain.
MEANWHILE, combine remaining ingredients in medium saucepan. Cook and stir on medium heat until heated through.
POUR sauce over asparagus.
Photo & Presented by
kraftfoods.com
Best Slowed-Cooked Broccoli
Submitted by: Gina Fletcher - Wisconsin
2 pkgs (10 oz each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worcestershire sauce
1 cup crushed butter-flavored crackers (about 25)
2 tablespoons butter or margarine
In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
Brussels Sprouts w/ Bacon & Onion
3 10-ounce containers Brussels sprouts
(or approximately 2 pounds)
6 slices bacon
1 tablespoon olive oil
1 med. onion, chopped
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup pine nuts (pignoli), toasted
1. Trim tough ends from Brussels sprouts. In 4-quart saucepan over high heat, heat 1 inch water to boiling. Add Brussels sprouts; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until Brussels sprouts are tender-crisp. Drain. (If you like, Brussels sprouts can be cooked a day ahead. After draining, rinse with cold water to stop the cooking; then cover and refrigerate until ready to stir-fry in step 3.)
2. In nonstick 12-inch skillet over medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain; crumble.
3. Pour off all but 1 tablespoon bacon fat from skillet. Over medium-high heat, heat bacon fat and olive oil. Add Brussels sprouts, onion, garlic, salt, and pepper. Cook, stirring frequently, until Brussels sprouts are browned, about 5 minutes. Top with pine nuts and crumbled bacon.
Serves: 8
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Spinach Soufflé
This is an absolutely delicious spinach dish. A great choice for
a special occassions of a holiday side dish.
2 lbs.Fresh spinach leaves
2 Tbsp. Olive Oil
1/4 cup butter or margarine
1/4 cup flour (all-purpose)
1/2 teaspoon salt
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1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon very finely chopped onion
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, fresh is best
3 large eggs, separated
1/4 teaspoon cream of tartar
Sauté spinach in olive oil for 3 minuets. Drain. Preheat oven to 350°. Butter a 1-quart souffle or casserole dish. Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored. Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture. Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch. Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.
Green Bean Bundles
Steamed and then baked, these scrumptious green beans take on great flavor, because they are wrapped in bacon and bathed in a savory sauce. This recipe is best when you marinate the bundles overnight. Yields 20 bundles.
10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.
3. Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.
4. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
5. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved.
Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.
Cranberry Baked Beans
3 cups dry navy beans
5 cups cranberry juice
1/2 lb. lean salt pork or bacon, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 tsp. dark brown sugar
1 1/2 tsp. ground mustard
1 1/2 tsp. salt
1/8 tsp. ground ginger
Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain, reserving cranberry liquid.
Place beans in a 2 1/2 qt. casserole or bean pot. Add remaining ingredients and 1 1/2 cups of cranberry liquid. Cover and bake at 350 degrees for 3 hours or until beans are tender and have reached desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.
Yield: 10-12 servings
Delicious Corn Pudding Recipe
In 9”x 9” pan, mix:
1 can cream corn
2 eggs
1 medium onion, diced
1/3 cup sugar
1 cup milk
1 1/2 cup saltine crackers, crushed
1 tsp salt
2 Tbsp butter
Top with 4 strips bacon. Bake at 350 degrees for 30 - 45 minutes, until done.
Hash brown Cheesy Casserole
1 can condensed cream of celery soup or cream of mushroom soup
1 3/4 cups milk
1/2 cup sour cream with chives
2 c. Velveeta cheese
1/4 cup chopped onion
2 tablespoons green pepper, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
24 ounces frozen hash brown potatoes, thawed
Mix soup, milk, sour cream, velveeta cheese, onion, green pepper, salt, and pepper; stir in potatoes. Pour into an ungreased 8x8x2-inch baking dish. Top with corn flakes or potatoe chips. Bake, uncovered, at 350° for 50 to 60 minutes.
Serves 6.
Heavenly Sweet Potatoes
1-1/4 lb. sweet potatoes, peeled and chopped
2 cups raisins (optional)
1/4 cup dark rum
5 eggs, slightly beaten
1/2 cup sugar
1 qt. whipping cream
2 cups Half and half
2 tbsp. cane syrup or molasses
1 tbsp. cinnamon
1/2 loaf French bread, torn into pieces
Raisin Sauce:
1-1/2 cups butter
1/4 cup dark rum
3 cups powdered sugar
1 egg yolk
Steam sweet potatoes and set aside. Soak raisins in rum. Mix eggs and next 5 ingredients, add bread pieces, sweet potatoes and raisins (toss in the unabsorbed rum too!) Bake in 2 11x7x1-1/2-inch dishes at 350°F for one hour or until set. Serve with Rum Sauce and enjoy!
Rum Sauce:
Melt butter, stir in rum; add powdered sugar, wisk until smooth. Stir in egg yolk; cook 5 minutes and serve warm.
Baked Honeyed Vegetables
12 Small New Potatoes, halved
60ml/2fl.oz. Honey
3 tbsp Dry White Wine
1 Garlic Clove, crushed
Salt and Pepper
1/2 tsp freshly chopped Oregano
2 Courgettes (zucchini), thickly sliced
1 Small Aubergine (eggplant) , thickly sliced
1 Red (sweet pepper), deseeded and quartered lengthways
1 large Onion, thickly sliced
1. Preheat the oven to 400F. Place the potatoes in a saucepan, cover with water, bring to boil and simmer 10 minutes.
2. Meanwhile, place the honey, wine, garlic, salt, pepper and and oregano in a small mixing bowl and mix well.
3. Drain the potatoes and place in a large bowl together with the remaining vegetables.
4. Add the honey mixture and toss thoroughly.
5. Transfer to a shallow ovenproof dish and bake, uncovered, for 25 minutes or until tender, mixing 2 or 3 times during the cooking period. Serve immediately.
Lima Bean Bleu Cheese Bake Recipe
1 box frozen lima beans, cooked
1 cup crumbled bleu cheese
1/4 cup consomme or bean liquid
2 tablespoons fine dry bread crumbs
2 teaspoons melted butter
1/8 teaspoon paprika
Mix all together, reserving bread crumbs for topping. Bake in moderate oven until bubbly (350F for 20-30 minutes).
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Scrumptious Pineapple Baked Beans
Add a little luau to your Southern baked beans with pineapple.
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2 (55-ounce) cans Bush's Homestyle Baked Beans, drained
1 (20-ounce) can unsweetened pineapple chunks or tidbits, drained
few drops liquid smoke
3 clove garlic, chopped
1/2 cup packed brown sugar
5 slices bacon cooked crisp and crumbled
1/2 cup catsup
1 medium onion, diced
1 bell pepper, diced
Preheat to 350 degrees; Pour all ingredients in a large baking dish, Stir. Cook about 1 hour, or until beans are heated through and onion is translucent.
Roasted Asparagus, Sesame and Garlic
12 cloves garlic
2 tablespoons olive oil
1/4 cup white wine
1 T. soy sauce
3 cups diagonally sliced asparagus
6 sprigs fresh thyme
1 t. dark Asian sesame oil
Preheat the oven to 350 degrees F (175 degrees C).
Arrange the asparagus in a single layer in a large baking dish. Whisk together the wine, vegetable oil, soy sauce, garlic, sesame seed, sesame oil in a small bowl. Drizzle over the asparagus and roll the spears to coat evenly.
Roast until tender, 20 to 25 minuets until the asparagus is tender, but still a little crisp., depending on the thickness of the spears. serve asparagus with juices poured on top.
Serve immediately.
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Artichoke Napoleon
Executive Chef Bob Williamson
Ouail Lodge, Carmel Valley, California
24 Large California artichokes 24
2 Lemons, sliced
2 heads Garlic, peeled
Salt and pepper
Flour
Clarified butter or oil
2 ½ pounds Mushroom Duxelle (recipe follows)
5 cups Tomato Coulis (recipe follows)
Sliced chives and lemon zest garnish
24Mushroom caps, fluted, (optional)
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Prepare artichokes: Trim all the dark green parts from the artichokes leaving the base and the inner, light green leaves. Slice top of leaves to about 1/2 inch above base. Cut the stem level with the base. Cook artichokes in boiling salted water with the lemon and garlic until tender, about 20 to 25 minutes. Remove from water and cool. Remove tender yellow leaves from artichokes; set aside. Remove and discard any purple leaves or fuzz from the center of artichokes. Slice the artichoke bottoms crosswise into three even disks. Salt and pepper artichoke disks and the reserved leaves; dredge in flour. In skillet, cook artichoke disks and leaves in hot butter or oil until golden brown. Remove from skillet and drain on paper towels.
To assemble each Napoleon: Place an artichoke disk on plate; top with layer of Mushroom Duxelle. Add another artichoke disk, another layer of Mushroom Duxelle, and top with final artichoke disk. Place one stack on each plate for an appetizer or three stacks for main dish. Surround stack(s) with Tomato Coulis and garnish with browned artichoke leaves, chives, lemon zest and fluted mushroom cap, as desired.
Serves 24 Appetizers or 8 Main Dish
View More Artichoke Recipes
Impossible Spinach and Ham Quiche
1 - 13.5 oz. can spinach, drained
1 c. diced ham
1 medium onion, diced
1 1/2 c. grated Swiss cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1/4 tsp. ground nutmeg
Grease 10 x 1 1/2 inch pie pan. Beat together milk, eggs and Bisquick. Pour 1/2 batter into pie pan. Layer ham, onion and swiss cheese on top. Add remaining batter; sprinkle with nutmeg. Bake at 350 degrees for 45 minutes or until done in middle.
Yield: 6 to 8 slices
Spinach Roll-Ups
is a great recipe as a party favorite or for snacking-especially when you are trying to get a healthy vegetable into a young one. It's easy finger-food.
1 package (9 to 12 ounces)frozen spinach.
1 pkg. 1/3 less fat cream cheese.
8 ounces Medium picante sauce/salsa.
1 Generous dollop (4-6 ounces) light sour cream.
8 Large flour tortillas
Thaw the frozen spinach at room temperature and sqeeze excess water out. Do not thaw in microwave as this changes the flavor of the spinach. Let the cream cheese soften in a bowl.
Mix the cream cheese,sour cream, and picante salsa together. It will look light pink. Mix in spinach. Mix well so that ingredients are uniform. Place a generous dollop (about 2 tablespoons) on one side of the flour tortilla. Spread the mixture out to the edges of the tortilla leaving the majority of the mixture on the one side. This is the side you start rolling from. Roll up the tortilla tightly and the mixture will spread over the tortilla as you roll. Refrigerate. Cut rollups in halves or thirds for snacks. Cut in thirds or quarters for parties. These can be made ahead for a party and stay good in the refrigerator all week long. They are also great as a mexican "sandwich" served with beans or mexican rice and fresh fruit for a mexican family meal.
16 servings
Three Cheese Garlic Scalloped Potatoes
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!"
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
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.
Twice-baked Potato Casserole Potatoes
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb. sliced bacon, cooked and crumbled
3 cups (24 oz.) sour cream
2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
2 green onions, chopped
Cut baked potatoes into 1 inch cubes. Place half in a greased 13" x 9" x 2" baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions.
Serves 6+
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