August 16, 2009 • 9:08 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Makes: 8 servings
Ingredients
1 (10 ounce) package frozen Brussels sprouts
1 (10 ounce) package frozen broccoli florets
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/4 cup butter
2 cups chopped fresh spinach
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 cup dry bread crumbs
1 cup shredded Cheddar cheese
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish and set aside.
2. Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
3. Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
4. Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.
Filed under: vegetables , vegetables
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Makes: 12 servings
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
2 cups sour cream
2 cups shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups cornflakes cereal, crushed
1/4 cup butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart casserole dish.
2. Melt 1/4 cup of butter in a large skillet. Stir flour into the butter to make a paste. Blend sour cream into the flour paste, stirring constantly. When the mixture is hot and bubbly, remove from heat, and stir in Swiss cheese. When the cheese has melted, add the green beans, stirring until they are coated. Pour the entire mixture into the prepared casserole dish.
3. In a small bowl, mix together the cornflakes and melted butter. Sprinkle over the top of the green beans.
4. Bake uncovered for 30 minutes in the preheated oven, or until bubbly and golden brown.
Filed under: vegetables , vegetables
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.
Filed under: vegetables , vegetables
August 14, 2009 • 5:43 pm
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 4 servings
Ingredients
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
4. Return peppers to the oven, and continue cooking 15 minutes.
Filed under: vegetables , vegetables
August 12, 2009 • 8:22 pm
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste
Directions
1. Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
2. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
3. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Filed under: vegetables , vegetables
August 10, 2009 • 4:51 pm
From: AllRecipes.com
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Makes: 5 servings
Ingredients
2 tablespoons vegetable oil
1 pound baby carrots
1/2 onion, chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
salt and pepper to taste
3 tablespoons honey
3 tablespoons butter, softened
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9×13 inch baking dish.
2. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
3. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.
Filed under: vegetables , vegetables
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Filed under: vegetables , vegetables
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
1 large head broccoli, cut into florets
2 tablespoons prepared Dijon-style mustard
4 ounces process cheese food
Directions
1. Steam broccoli until tender-crisp.
2. Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.
Filed under: vegetables , vegetables
From: Land O’Lakes
Prep Time: 15 minutes
Cook Time: 11 minutes
Makes: 8 servings
Ingredients
1/4 cup butter
2 tablespoons coarsely chopped shallots or onion
2 teaspoons chopped garlic
1 tablespoon balsamic vinegar
3 teaspoons olive oil
7 cups broccoli florets
1 medium (1 cup) red bell pepper, cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
2 tablespoons toasted sesame seed, if desired
Directions
1. Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden brown (4 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat; stir in shallots, garlic and vinegar. Set aside.
2. Place all remaining ingredients water and sesame seed in 12-inch deep skillet. Cook over medium-high heat, stirring occasionally, 3 minutes. Add water; reduce heat to medium. Cover; continue cooking until broccoli is crisply tender (4 to 5 minutes). Remove from heat.
3. Stir browned butter mixture into broccoli. Sprinkle with toasted sesame seed, if desired.
Recipe Tip
To toast sesame seed; place seeds in shallow baking pan. Bake at 350°F. for 6 to 8 minutes or until lightly browned.
Filed under: vegetables , vegetables
From: Better Homes and Gardens
Prep Time: 20 minutes
Grill Time: 25 minutes
Makes: 4 servings
Ingredients
12 ounces green beans, trimmed
8 unpeeled cloves garlic
1 tablespoon water
1 teaspoon cooking oil
1 or 2 jalapeno peppers, cut into thin strips (do not seed)*
2 teaspoons lemon-flavored olive oil (or 1-1/2 tsp. olive oil and 1/2 tsp. lemon juice)
Salt
Directions
1. In a large bowl toss together beans, garlic, water, cooking oil, and jalapeno pepper; set aside. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.
2. For a charcoal grill, place bean packet on the rack of an uncovered grill directly over medium coals. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack. Cover and grill beans as above.)
3. Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans.
*Jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapenos as much as possible. When working with all hot peppers, wear plastic or rubber gloves or wash hands immediately after handling.
Filed under: vegetables , vegetables
