Recipes - Side Dishes And Vegetables

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Winchester

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DELMONICO POTATO CASSEROLE (from Cook's Country)

3 tablespoons unsalted butter                                        

1 onion, finely chopped                                        

2 garlic cloves, minded                                                                                

2-½ cups heavy cream, divided                                                              

1-½ cups chicken broth, divided                                                                        

2-½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes                                                                            

1/8  teaspoon nutmeg                                                                                                      

Salt and pepper                                                                                                

1 teaspoon lemon zest

2 teaspoons lemon juice

5 cups frozen hash brown potatoes, thawed and patted dry with paper towels

¾ cups Parmesan cheese, grated

¼ cups fresh chives, finely chopped

           

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt one tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about three minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in two cups of cream, one cup of broth, the potatoes, nutmeg, two teaspoons salt, and one teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about ten minutes. Off heat, stir in lemon zest and juice.

           

Transfer to a 13 x 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes.

           

Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about two minutes. Add remaining cream, remaining brother, and ½ teaspoon pepper to the skillet, stirring occasionally, until liquid has evaporated, about 3 minutes.

           

Off heat, stir in ½ cup cheese and two tablespoons chives. Remove the baking dish from oven and top with the shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.

Note: This recipe can be made ahead through step 1. Cool completely, transfer to the baking dish, cover with plastic wrap and store in refrigerator for one day. Proceed as directed in step 2, increasing baking time to 25 - 30 minutes.
 
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Winchester

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PINEAPPLE STUFFING

½ cup butter or margarine                                          

1/3 cup granulated sugar                                                                                

1/3 cup brown sugar                                                               

4 eggs

20 oz. can crushed pineapple, drained

5-6 slices bread, in small cubes (fresh bread, not dried bread)

Heat oven to 350°. Spray a 9-inch baking pan with non-stick spray.

In a mixing bowl, cream margarine or butter with the sugars. Beat in the eggs, one at a time. Add the pineapple and the bread cubes.

Pour into prepared baking pan.

Bake one hour. Let casserole sit for a few minutes to firm up a bit before serving. Serves 5.

Note: You can sprinkle the top with cinnamon or nutmeg, if you’d like. Not only does it make a nice side dish (especially with ham or pork), but Rick swears you could eat it as a dessert! He’s thinking with vanilla ice cream.

If you use white bread, you might even need 7 slices to cube. If you use a whole wheat bread, you’ll only need 5 or 6 slices. We use a whole grain bread, so 5 slices is enough for the casserole....any more than that and the casserole might be too dry.

The original recipe calls for one cup of granulated sugar. I’m sure that would be entirely too sweet, but I’m putting that option here, so just you know.
 
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Winchester

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Balsamic & Parmesan Roasted Cauliflower - adapted from Eating Well


4 servings, about 1 cup each

 


8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see NOTE)

2 tablespoons extra-virgin olive oil

1 teaspoon dried marjoram

1/4 teaspoon salt

Freshly ground pepper to taste

2 tablespoons balsamic vinegar

1/2 cup finely shredded Parmesan cheese

 


Preheat oven to 450 degrees F.

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 


Per serving :  149 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 4 g Fiber; 364 mg Sodium; 490 mg Potassium

1/2 Carbohydrate Serving

Exchanges:  1 vegetable, 1/2 lean meat, 1 1/2 fat

 


NOTE: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
 

AbbysMom

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FRENCH CANADIAN ALL MEAT STUFFING

5 c. water
2 lb. lean ground beef
1 lb. pork sausage
1 lg. onion, chopped fine
4-5 stalks celery, chopped fine
2 tbsp. salt, less if sausage is salty ( I usually only use one, often less than that. )
1 scant tbsp. poultry seasoning
1 lg. loaf white bread plus 5-6 slices

Toast bread in large pan (all sides). Cut toast in 1/3 inch pieces. In 5-6 quart kettle. Cook everything except bread. Cook 25-30 minutes. Turn fire as low as possible, and let simmer as you add bread cubes.

That's it! Very easy and tasty. I will often put it in the oven for a bit to get the top crusty.
 

caltritwiamb4

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Very yummy broccoli casserole laways on our thanksgiving table as a kid and now my go to recipe when I am asked to bring a dish.

1. 2 bags frozen Broccoli florets. Cooked in microwave just enough to de-thaw them.

2.This casserole is layered in an oven safe casserole  dish (I think 2 qrt.)

3. First layer Broccoli

4. Second layer Velveta cheese cut into cubes. I buy the medium size block of velveta. Mix in chunks of margarine with velveta, about  a whole stick.

5. repeat broccoli, velveta, and margarine layers.

6.Top with a generous amount of  ritz crackers crumbs that you crumble with your hands some  small crumbles and some larger pieces. About a whole sleeve of crackers maybe more. 

7. Melt margarine and pour over ritz crumbs evenly on the top of casserole.

8. Heat uncovered at 350 until casserole is nice and bubbly hot but not so long that the broccoli is way over cooked.

I have made this casserole so many times to take to potlucks, work eating meetings etc and it is always a hit. Even people that do not care for  broccoli like this casserole.

Edited by CalTriTwiAmb4 - 11/20/14 at 6:06pm

Carla,Very Proud Mother of my 9 y/o Daughter Anna. Owned by1 tail wagging fur boy and 3 meowing fur girls 

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Winchester

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BAKED PARMESAN ZUCCHINI

4 zucchini, quartered lengthwise

1/2 cup grated Parmesan

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

Serve immediately, garnished with parsley, if desired. Serves 4.

NOTE: I suggest 3/4 teaspoon (at least) of the thyme, oregano, basil, and garlic. I also added the parsley right into the cheese mixture and then sprinkled a wee bit more to garnish.
 

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Cranberry Chutney

I always have to make this on Thanksgiving.

3-4 oranges
4 cups cranberries
2 cups sugar
1 cup chopped unpeeled apples
1/2 cup seedless raisins
1/2 cup orange juice
1/4 cup chopped nuts
1 tablespoon vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon

Peel oranges and cut into pieces. Mix all ingredients in a saucepan. Heat to boiling. Simmer until cranberries pop and are cooked - about 15 minutes.
 

muffy

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Roasted Brussels Sprouts


Ingredients

10-12 Brussels sprouts, trimmed and cut in half
¼ cup olive oil
2-3 tablespoons balsamic vinegar
sea salt
Freshly ground black pepper

Winchester

Thanks for all of he recipes. They sound deliciuos.
 
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Amish Potato Filling – from the October-November 2018 issue of Cook’s Country

12 tablespoons unsalted butter
1 pound hearty white sandwich bread, cut into ½-inch cubes
2-1/2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
1 cup half and half
2 onions, chopped
2 celery ribs, chopped
2-1/2 teaspoons poultry seasoning
1-1/2 cups chicken broth
1 tablespoon minced fresh parsley

Heat oven to 400 degrees F. Grease 11 x 9-inch baking dish with 1 tablespoon butter. Place bread on rimmed baking sheet and bake until dry and gold brown in spots, about 22 minutes, turning after half the time. Set aside. (You can cool the bread and put it into a Ziploc bag for up to 2 days.)

Place potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and summer until tender and paring knife slips in easily, about 12 minutes.

Drain potatoes, transfer to large bowl. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half, 6 tablespoons butter, 1 teaspoon salt and ½ teaspoon pepper until the butter is melted. Set aside.

In the same saucepan, melt 3 tablespoons butter over medium-high heat. Add onion, celery, poultry seasoning and ½ teaspoon salt. Cook until vegetables are softened, about 7-9 minutes, stirring often. Add broth and bring to boil, scraping up any browned bits, then remove from heat.

Add broth mixture to mashed potatoes and stir until combined; the mixture will be wet. Add the bread and stir until all bread is evenly coated. Transfer filling to the prepared dish, do not pack down and do not smooth the top. Cut the remaining 2 tablespoons of butter into 8 pieces and distribute evenly over the top. Bake until surface is well browned, 25-30 minutes. Transfer dish to wire rack and cool for 10 minutes. Sprinkle with parsley and serve. Makes 8-10 servings.
 

doomsdave

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INGREDIENTS

1 pound of small portobello mushrooms chopped

1 large yellow or white onion diced
1 pound ripe tomatoes
Italian seasoning to taste
Salt to taste
Optional white or red wine


PROCEDURE

Put all ingredients in pan big enough to hold them

Cook on medium heat till liquid is reduced and everything’s cooked


NOTES AND THOUGHTS

If you like mushrooms less well done cook till done to your liking though you’ll end up with more liquid

Freezes and stores well


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Furballsmom

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For some reason I've never used anything but canned mushrooms, but this sounds really good. Thanks for the inspiration :)
 
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