MyRazzles Forums

Welcome to MyRazzles Online Forums
 
HomeTodayFAQSearchRegisterLog in
l:   WEBSITE UNDER CONSTRUCTION    WEBSITE UNDER CONSTRUCTION!!     
 
HI, RAZZLES. THIS SITE IS UNDER CONSTRUCTION. THANKS FOR YOUR PATIENCE!
Welcome to MyRazzles!
Latest topics
» MyRazzles 2016
Fri Jan 29, 2016 9:01 pm by countrybelle2004

» Welcome!
Sun Sep 27, 2015 9:30 am by flipper09

» Member Introductions
Sun Sep 27, 2015 9:29 am by flipper09

» Hi!
Sun Sep 27, 2015 9:26 am by flipper09

» hello!
Wed Apr 22, 2015 10:13 am by flipper09

» Nancy Drew
Wed Apr 22, 2015 10:11 am by flipper09

» Welcome to the group
Wed Apr 22, 2015 10:07 am by flipper09

» new game on gamehouse
Wed Apr 22, 2015 10:05 am by flipper09

» Delicious: Emily's New Beginning
Wed Nov 19, 2014 3:17 pm by flipper09


Share | 
 

 Vegetables

View previous topic View next topic Go down 
AuthorMessage
countrybelle2004
Admin
Admin


Join date : 2009-11-26
Age : 42

PostSubject: Vegetables   Fri Dec 04, 2009 8:48 am

During the winter a lot of vegetables are just bland. Trina I read your comment in the forum games where you said : Canned Asparagus Rarely Edible. (Or something like that!) I hit on a way to make them really tasty. Preheat your oven to 325. Open the can of asparagus and drain well being careful not to break the asparagus. Lay it out on a baking sheet and then pour vegetable or olive oil over the asparagus. Toss lightly until all pieces are covered with oil. Bake for 15 minutes. Keep checking on the asparagus because this is just my basic recipe and I am not a chef! LOL

To make tomatoes taste more like the home grown I have a little secret. Bring a pot of water to a boil. Put your tomato in there for just a minute. Immediately put the tomato into a bowl with ice and water. The peeling will come off. The flavor to me is more pronounced.

Kids being picky about eating vegetables. Here are a couple of tricks. On movie night or family time slice up raw vegetables and ranch or French onion dip. Kids usually love raw vegetables and being able to dip them makes it so much fun!

Make candied carrots. Melt margarine in a non-stick skillet add raw carrots and about a quarter cup of brown sugar. Cook until carrots are tender. Once again you will have to judge this because it is another one of those recipes I kind of adopted as one of my own!

My mom has a trick she uses with canned green beans. She buys the Italian cut. She drains them and then rinses the beans thoroughly. She then heats them on the stove with a splash of olive oil. For real authentic homegrown taste you could use a piece of salt pork, streak of lean, or a slice of bacon.

Now if I could just learn to like greens! LOL



I think this thread was transferred from the old board. I believe it was started by CANDY CRAZY.
Let me know if I am wrong.


Last edited by countrybelle2004 on Wed Dec 30, 2009 9:57 am; edited 1 time in total
Back to top Go down
http://myrazzles.forumotion.net
mohala
MOD.
MOD.
avatar

Join date : 2009-12-01
Age : 55

PostSubject: Re: Vegetables   Tue Dec 08, 2009 1:45 pm

Company Broccoli Three-Cheese Bake


Prep Time: 10 min
Total Time: 1 hour 0 min
Makes: 14 servings (1/2 cup each)


1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
Back to top Go down
mohala
MOD.
MOD.
avatar

Join date : 2009-12-01
Age : 55

PostSubject: Re: Vegetables   Sat Jan 23, 2010 8:43 am

"Healthified" Spinach and Rice Casserole

Prep Time: 20 min
Total Time: 1 hour 0 min
Makes: 8 servings (1 cup each)

2teaspoons olive oil
3medium carrots, chopped (1 1/2 cups)
2/3cup chopped celery
1medium onion, chopped (1/2 cup)
1clove garlic, finely chopped
1 3/4cups water
1can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, drained
1 1/2cups uncooked instant brown rice
1teaspoon Italian seasoning
1/2teaspoon pepper
1cup diced cooked ham
3/4cup shredded reduced-fat Cheddar cheese (3 oz)
1/4cup grated Parmesan cheese

1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2.In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
3.Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.
Back to top Go down
flipper09
Admin1
avatar

Join date : 2009-12-30
Age : 46

PostSubject: Carrots   Sun Jan 31, 2010 10:27 am

I like to cook baby cut carrots in butter and brown sugar. It gives the carrots a little extra flavor and my kids will eat them a little more often. I just use the baby cut carrots you get in the veggie section of the store and steam them a little. Then I add about 2 tablespoons of brown sugar and about the same amount of butter. It gives them a glaze and they taste great! Something else I do to increase the amount of veggies my kids eat is to add melted velveeta cheese to the top. I have done this with broccoli, cauliflower, and carrots.
Back to top Go down
mohala
MOD.
MOD.
avatar

Join date : 2009-12-01
Age : 55

PostSubject: Re: Vegetables   Sun Jan 31, 2010 11:21 am

You post such great recipes Flipper. Simple and quick and healthy. And tasty too. What more could you ask for.


Last edited by mohala on Sun Jan 31, 2010 1:47 pm; edited 1 time in total
Back to top Go down
countrybelle2004
Admin
Admin


Join date : 2009-11-26
Age : 42

PostSubject: Re: Vegetables   Sun Jan 31, 2010 12:17 pm

I am pretty sure that Mohala was meaning the previous comment for you Flipper. Scarlet has not posted in this thread, so I'm pretty sure that compliment was meant for you. lol

What's funny is that I was writing Flipper a pm and just in the nick of time, I realized it was addressed to Scarlet. I'm not the only who has made this mistake. lol

_________________


Back to top Go down
http://myrazzles.forumotion.net
flipper09
Admin1
avatar

Join date : 2009-12-30
Age : 46

PostSubject: recipes   Sun Jan 31, 2010 1:13 pm

Thanks for the compliment!! I have found some very unique ways to get my kids to eat and have found in the process some recipes that are more throw togethers than anything else....lol. I have a few more to share and just have to get the time to post them today. I'm glad others are enjoying these recipes!
Back to top Go down
mohala
MOD.
MOD.
avatar

Join date : 2009-12-01
Age : 55

PostSubject: Re: Vegetables   Sun Jan 31, 2010 1:53 pm

Sorry Flipper. I don't know what I was thinking I did edit the post though. Just wanted you to know also that I do enjoy your posts and I guess I get to typing and forget who Im talking to (lol) It's not just you I do this to by the way, Im good at it on the phone too. I can be talking to my daughter or one of my sisters and call them by the others name. (lol) Im trying to get better though. Have a great day.

Thanks Trina for bringing that to my attention.
Back to top Go down
mohala
MOD.
MOD.
avatar

Join date : 2009-12-01
Age : 55

PostSubject: Re: Vegetables   Mon Mar 01, 2010 2:49 pm

Spicy Cabbage

1 large cabbage (about 2 1/2 lb.), cut into bite-size pieces 2 green tomatoes, chopped 1 large green bell pepper, chopped 1 cup water 1/3 cup hot pickled banana peppers, chopped 1 tbsp. vegetable oil 1 tsp. salt 1/2 tsp. pepper

Bring all ingredients to a boil in a large nonstick skillet over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, 25 minutes or until cabbage is tender.


I love love love cabbage and try to find new ways to spice it up!!!!
Back to top Go down
mohala
MOD.
MOD.
avatar

Join date : 2009-12-01
Age : 55

PostSubject: Broccoli Soup   Sat Mar 20, 2010 9:52 am

This recipe is for those who love broccoli like myself. Found it on MDM Recipes.

Broccoli Soup

Even those picky eaters that aren't big fans of
vegetables won't be able to resist this scrumptious broccoli soup. Made from scratch, you can -- and you will -- love every spoonful of this palate-pleasing pottage. For a variety, experiment with the vegetables of your choice.


Ingredients
1 lb. broccoli 1 tbsp. instant onion flakes 1 tsp. salt 1/4 tsp. white pepper 1 tbsp. flour 1 tsp. sweet basil 1 1/3 cups water 1
chicken bouillon cube 1 (13 oz.) can of evaporated milk
Methods/steps


Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan; add next 7
ingredients. Cover and bring to boil; simmer until tender, 10 to 15 minutes. Remove some florets and set aside for garnish. Pure or blend remaining broccoli, return to heat, and stir in evaporated milk. Heat to serving temperature.

Soup is good food. Check out the many benefits of canning those store-bought brands in favor of homemade soups.
Back to top Go down
Sponsored content




PostSubject: Re: Vegetables   

Back to top Go down
 
Vegetables
View previous topic View next topic Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
MyRazzles Forums :: The Lounge :: The Kitchen-
Jump to: