Recipezaar: Main Ingredient,Vegetables recipes

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Hot Scotch Relish

Tue, 17 Nov 2009 00:41:24 -0500

I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something. -- posted by VctrnRse

Southern Cajun Italian Twist Chicken Bake

Tue, 17 Nov 2009 00:41:26 -0500

Prepare this dish in less than five minutes for the oven. Fast, but tastes like you simmered and fussed all day. It is similar to an Italian Chicken Bake recipe, but with a wonderful Southern Cajun Twist...thus, the name. Spice it up as hot as you like or simmer it down for those with sensitive tastebuds. Slide it in the oven and you will have a delicious, healthy meal to bookmark in your recipe box for future meals. -- posted by Southern Living Recipes by Mama

Spiced Pumpkin Soup

Tue, 17 Nov 2009 00:44:04 -0500

Grade B maple syrup is preferred for this recipe; it has a richer flavor and is not as highly filtered as Grade A. The mini pumpkins can be roasted several hours ahead. Place the roasted pumpkins in a 250-degree oven for 5 to 10 minutes to warm them before filling. -- posted by Karen in OC

Acadia's Eggplant Parmesan

Tue, 17 Nov 2009 00:51:51 -0500

I love eggplant and I decided to make a layered eggplant side dish without the breading that one typically sees with this type of presentation. I use a square baking dish for this treat. -- posted by Acadia

Eggplant Fritters

Tue, 17 Nov 2009 00:52:17 -0500

I love eggplant and these fritters are just delightful. -- posted by Acadia

Adrienne Barbeau's Yams

Tue, 17 Nov 2009 00:54:48 -0500

Recipe came from a family member who absolutely loves this recipe. -- posted by Chippie

Cream of Parsnip Soup With Crisp-Fried Pancetta

Tue, 17 Nov 2009 01:04:25 -0500

from the LA Times For vegetarians, you can substitute crisp-fried shallots: slice shallots thinly, dust them lightly with flour and then deep-fry them until they are crisp, 3 to 5 minutes. Do not let them scorch. Season with salt before serving. -- posted by Karen in OC

Spicy Maple Hot Sauce

Tue, 17 Nov 2009 01:05:46 -0500

Very Spicy Pepper Sauce with a little bit of Sweetness. Sauce may not taste very spicy when it first comes off the stove, it gets more spicy with time. Let it sit a few days before using to allow flavours to blend efficiently, But CAN be used right away. -- posted by Chef #565305

Road House Green Beans

Tue, 17 Nov 2009 01:13:27 -0500

I have tried so many times to make Green Beans like on of my favorite resturants....I finally got it and it is sooooo Good....It takes some time but in the end it is oooooohhh so worth it -- posted by Chaztine

Asparagus Casserole

Tue, 17 Nov 2009 01:14:50 -0500

A church dinner favorite! This recipe is similar to a green bean casserole but with asparagus. -- posted by ryanb006

Seafood & Vegetables Chowder

Tue, 17 Nov 2009 01:21:50 -0500

Vegetable oil can be used instead of butter. -- posted by Chef #1443525

Gorgeous Mashed Swede (Rutabaga)

Tue, 17 Nov 2009 01:22:17 -0500

Forget mashed potatoes! I was never a huge fan of swede, I usually find it quite bland if not rotten tasting, unless perhaps if mashed with carrots. I'm glad I've found a way to love this cheap and wholesome vegetable, great texture, great flavour and good enough to eat on its own. A can of stewed steak in gravy turns this into a cheap and nutritious simple meal for 2. -- posted by robd16

Mushroom Meatball Soup

Tue, 17 Nov 2009 01:23:36 -0500

This is a quick and simple recipe from the November 11, 2009 Houston Chronicle. It is a filling and hearty soup. -- posted by m0m

Tuscan Onion Confit

Tue, 17 Nov 2009 01:34:30 -0500

A fabulous recipe from Merrill of food52.com; or actually, her mother... I am not a fan of cranberry sauce with turkey for the holidays, and have always just used gravy - this is an inspired alternative. Here is her description of the recipe's background: For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations. The recipe has since become one of my mother's signatures, and Thanksgiving would simply not be Thanksgiving in our house without "Tuscan Onion Goo." It's a great addition -- or alternative -- to cranberry sauce. While the flavors are very different, it serves a similar role: the sweetness provides a counterpoint to other, more savory sides, and the acid in the vinegar cuts through some of the richness that often pervades the meal. The confit couldn't be easier to make, although it does require a bit of a time commitment. You can use frozen pearl onions, but it's worth trying with fresh cippollini. My mother insists that you have to be crazy to make it with anything other than frozen onions after the first time, but I find peeling cippollini somewhat cathartic. Once the peeling (or the opening of the bag) is done, you briefly sauté the onions in a bit of olive oil and deglaze them with sherry (my mother's addition -- the chef at Ristorante del Fagioli used Cognac), then simmer them slowly with some water, sugar, red wine vinegar, raisins and toasted pine nuts, until the onions are limpid and soft and all of the flavors have had a chance to meld. The confit keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. -- posted by Raquel Grinnell

Nick's Salsa

Tue, 17 Nov 2009 07:09:00 -0500

This salsa is my future brother-inlaws recipe. There's nothing fancy about this salsa but I just can't seem to stop eating it. When Nick made this salsa he used the fresh lime juice. -- posted by internetnut

Gazpacho

Tue, 17 Nov 2009 11:56:40 -0500

From the Ninja Cookbook for the Ninja Master Prep. -- posted by mightyro_cooking4u

Quick Tomato Sauce

Tue, 17 Nov 2009 12:37:07 -0500

From my collection of handwritten recipes. -- posted by CJAY

Domed Potatoes

Tue, 17 Nov 2009 13:13:49 -0500

From my collection of handwritten recipes. -- posted by CJAY

Tuscan White Bean Ragout

Tue, 17 Nov 2009 15:31:34 -0500

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein. -- posted by Sharon123

Paprika Chicken and Vegetables

Tue, 17 Nov 2009 17:42:38 -0500

An easy and delicious one-pan meal. -- posted by ElaineAnn

Sausage and Mustard Bread

Tue, 17 Nov 2009 17:44:10 -0500

Recipe is from the Spice Islands website. -- posted by SweetJezebel

Honey-Glazed Carrots

Tue, 17 Nov 2009 17:44:18 -0500

Carrots taste better with honey, so much so, that you won't even have to encourage the kids to "Eat your carrots, they're good for your eyes!" And, research shows that cooking carrots actually increases the antioxidant value in them. -- posted by Alan in SW Florida

Spicy Beef With Potatoes

Tue, 17 Nov 2009 17:49:27 -0500

This is a tasty recipe for two. -- posted by Nasseh

Cucumber Millet Bean Salad With Feta

Tue, 17 Nov 2009 17:56:17 -0500

This is another refreshing lunch salad my sis and me came up with for taking to school with us. It features millet, beans and cucumber thus being very healthy and giving you lots of power. The feta makes a nice salty addition without adding too many calories. -- posted by Lalaloula

Rachel's Super Easy & Fast Home Fries

Tue, 17 Nov 2009 18:00:57 -0500

Time-consuming home fries on my watch? Never! I had leftover potato "meat" from making potato skins so I made home fries with them, from 8 small potatoes without skins so that probably equals about 4 regular potatoes and 6 small ones. If you plan ahead on making home fries for breakfast, then you can pre-bake potatoes for this. Please note that cooking time does not account for baking the potatoes! This assumes that you have leftover baked potatoes and are using them this way. Raw or boiled potatoes will not work. This makes 1 large serving, if you plan on making enough for your family pre-bake more potatoes. NOTE: The amounts shown aren't an exact science, more to give you an idea and show that home fries can be made quickly :) -- posted by the80srule

Sweet Potato Mousse With Gooey Praline Sauce

Tue, 17 Nov 2009 18:24:05 -0500

This is the BEST way to eat sweet potatoes! The praline sauce goes perfectly with the sweet potatoes and the pecans give it a great crunch. Enjoy -- and happy eating! -- posted by Cooking Ventures

Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker)

Tue, 17 Nov 2009 20:28:29 -0500

great healthy winter option. Use a slow-cooker and save an evening! -- posted by GoldsmithLissa

Layered Mashed Potato and Mushroom Casserole

Tue, 17 Nov 2009 21:03:54 -0500

As stated in the Nov/Dec 2009 edition of Eating Well, "Fancy up regular mashed potatoes with a layer of mushroom duxellea sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish." -- posted by JanuaryBride

Autumn Vegetable Frittata (Weight Watchers)

Tue, 17 Nov 2009 21:16:55 -0500

This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3 -- posted by Crafty Lady 13

Baked Mac and Cheese Cupcakes

Tue, 17 Nov 2009 21:20:54 -0500

Yip you heard right! mac and cheese in a cupcake. My kids love making these and they taste good and are chock full of veggies -- posted by GingerlyJ

Twice-Baked Potato With Goat Cheese and Rosemary

Tue, 17 Nov 2009 21:29:48 -0500

Nice twist on comfort food...also very easy to dress up for presentation! -- posted by GoldsmithLissa

Mini Crab BLT Sandwiches With Roasted Tomatoes & Avocado

Tue, 17 Nov 2009 21:31:25 -0500

These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner. -- posted by SarasotaCook

Butternut Squash, Green Bean & Dried Cranberry Succotash W/

Tue, 17 Nov 2009 21:40:52 -0500

Great holiday or cold-weather meal! -- posted by GoldsmithLissa

Spiced Carrot and Lentil Curry (Winter Soup)

Tue, 17 Nov 2009 21:51:51 -0500

I found this in the November 2009 issue of Alive magazine, I made this tonight and was blown away. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :) -- posted by Chef Kirsten (#1!)

Bell'alimento Bolognese Sauce

Tue, 17 Nov 2009 21:55:33 -0500

I made this recipe from Paula of the blog Bell'Alimento. It's so yummy you should try it : http://www.bellalimento.com/2009/11/10/bolognese-sauce/ I don't really know the number of serving. But I got 2 jars of this sauce. -- posted by Boomette

Pizza on a Stick

Wed, 18 Nov 2009 01:18:04 -0500

This came from the "cooking with kids" contest on Emeril live. It's fun and easy and a good way to get kids to eat healither -- posted by GingerlyJ

Indian Spiced Cauliflower Soup

Wed, 18 Nov 2009 01:21:23 -0500

Spicy vegetable soup! Add shrimp to make a heartier version! You can also experiment with yogurts: greek, plain, or vanilla! -- posted by GoldsmithLissa

Butternut Squash, Red Lentil, and Coconut Soup

Wed, 18 Nov 2009 01:23:23 -0500

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa

Bacon-Crab Mushroom Caps

Wed, 18 Nov 2009 01:26:35 -0500

This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread. -- posted by Catnip46

Turnip-Squash Vegetarian Budget Casserole

Wed, 18 Nov 2009 01:39:05 -0500

I'm currently on a budget casserole roll here. Feel free to sub the cream of potato soup for any other cream soup (my other favorites are mushroom and celery), they're pretty packed with flavor. It's just that not as many use cream of potato like I do! I like Stovetop traditional sage stuffing mix and the turkey one, any kind of boxed stuffing will do. You can used canned french-fried onions like French's or Durkee but I prefer homemade, Recipe #44115 those are sooooo good. -- posted by the80srule

Back Bay Corn Chowder

Wed, 18 Nov 2009 08:04:50 -0500

This comes from Slow Cooker: the best cookbook ever by Diane Phillips. I used 2 cans drained sweet corn instead of the frozen. Served with crusty french bread. OhEmGee, delicious!!! -- posted by pigtailone

Pasta With Lentils

Wed, 18 Nov 2009 08:08:31 -0500

A couple of notes about this recipe. First of all, this is a recipe for one person. I know that doesn't seem true, but the 4 coups of water boil down really fast. Secondly, I usually soak my lentils beforehand because it makes them cook quicker. Third, I put "2 oz" of pasta, because that's usually the serving size for one person for pasta... sometimes it's 1/4 of a cup, and sometimes it's more. Just go with what the box says, or whatever you feel is good for you. Also, you can do it with rice instead of pasta if you so desire! It's equally as yummy! -- posted by michelle!

Honey-Garlic Green Beans

Wed, 18 Nov 2009 08:15:15 -0500

I made these as an experiement one night and they turned out yummy. Brought them to camp the next day for lunch and they were even delicious right outta the cooler! -- posted by SoupCookie

Dutch Oven Camping Breakfast Love

Wed, 18 Nov 2009 08:17:50 -0500

Not the most descriptive recipe title, perhaps, but this is what my friend calls it and I like the name, so there you go. Nothing wakes up your camp-mates like the warmth of a campfire and the sounds and smells of sausage, bacon, and veggies. You will NEED a REAL camping dutch oven (get the cast-iron kind with the little legs and the lip on top for putting coals on the lid - if you camp much, this is well worth the investment). You will also need two hot-pads, tongs, and a heat-resistant spatula. A long-sleeve shirt and leather gloves are recommended so that you don't singe your arms and hands. Note that preparation time consists mostly of letting the fire mature. -- posted by Da Huz

Green Bean Casserole

Wed, 18 Nov 2009 10:06:57 -0500

This is the untimate Holiday dish, I hope you enjoy - -- posted by Chef mariajane

Scalloped Sweet Potatoes

Wed, 18 Nov 2009 11:12:39 -0500

This is such a fantastic side dish for any meal. Since sweet potatoes cook faster than white potatoes, they are cut thicker so they will be fully cooked when the dish comes out of the oven. -- posted by Chef mariajane

Ginger Noodle Salad

Wed, 18 Nov 2009 12:15:32 -0500

Quick and easy -- posted by AZPARZYCH

Different Potato Salad

Wed, 18 Nov 2009 13:47:01 -0500

This is from Pots & Pipkins. Prep time includes time in fridge. -- posted by TJ Musgrove

Roasted Garlic Mashed Potatoes - Liliana Zirkelbach

Wed, 18 Nov 2009 14:14:44 -0500

A great way to combine garlic & buttermilk. -- posted by Lastar Wellness

Pumpkin Pudding With Candied Ginger Whipped Cream

Wed, 18 Nov 2009 14:31:48 -0500

I love to add some port or dark spiced rum (Zacapa or Zaya), to the pudding and/or the topping! Serve with a tawny port such as my favourite Taylor Fladgate 20-year or a higher-end sipping rum such as Zacapa or Zaya. The pudding can be made up to a few days in advance, but wait to mix the topping until you're ready to serve. -- posted by GoldsmithLissa

Creamy Spinach With Smoked Gouda Gratin

Wed, 18 Nov 2009 14:39:34 -0500

Very quick and easy. -- posted by GoldsmithLissa

Cauliflower Steaks With Cauliflower Purée

Wed, 18 Nov 2009 16:10:40 -0500

Originally found on Epicurious, great easy recipe. Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower. -- posted by jwith12

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Butternut Squash Gratin With Creamed Spinach

Wed, 18 Nov 2009 16:14:01 -0500

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.) -- posted by GoldsmithLissa

Easy Pizza Pancakes (Thick Crepe Style)

Wed, 18 Nov 2009 16:16:46 -0500

Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork. -- posted by robd16

Four Pepper Stir-Fry

Wed, 18 Nov 2009 16:32:08 -0500

This is a very simple and quick dinner I made up one night with what was in the fridge. It is even tastier the next day! Feel free to add or subtract other ingredients if you like. (I used hot pepper infused olive oil for a bit of bite.) -- posted by Teasaidh

Bacon-Potato Soup

Wed, 18 Nov 2009 16:35:17 -0500

A great one-dish dinner, rich, warm, and very comforting. Bacon makes any recipe better! Source: The Best Little Cookbook in Texas, a collection of recipes frrom the Junior League of Abilene, TX, published by Hart Graphics, Inc., Austin, Tx. -- posted by TJ Musgrove

Butternut Squash Soup Using Skim Milk & Tomato Soup

Wed, 18 Nov 2009 17:01:51 -0500

I didn't have a recipe and just threw together a few items I had on hand to to make this quick soup. I used leftover butternut squash from the night before and a can of tomato soup. Tasted pretty good, especially with a grilled cheese sandwich! I'll try to get the amounts right so it can be replicated. -- posted by Becca's Suwanee Kitchen

Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly

Wed, 18 Nov 2009 19:41:20 -0500

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve. -- posted by mama's kitchen

Sandy's Holiday Mashed Potato Casserole

Wed, 18 Nov 2009 22:35:13 -0500

My mother-in-law's fabulous holiday potato dish! Posted here for safekeeping. This should be made the day before eating. -- posted by The Wallaces

Sarasota's Easy Leftover Turkey, Leek and Potato Tart

Thu, 19 Nov 2009 09:55:39 -0500

A unique way to use up turkey, mashed potatoes and cranberry sauce. Add a couple of fresh ingredients and this goes together in no time. Now, if like many, who have steamed green beans for Thanksgiving, try reinventing them by a quick saute with shallots, mushrooms, and a little balsamic vinegar. Just 4-5 minutes and you have a great way to use up those beans and it makes a great side dish with this. And don't forget to use up that pumpkin pie in a parfait with honey whipped cream, walnuts and ginger snaps. -- posted by SarasotaCook

Spice-Kissed Pumpkin Pie

Thu, 19 Nov 2009 11:51:29 -0500

I usually don't like pumpkin pie but I had to try this one and I loved it. It's different with the hazelnuts and coconut milk. From the Heidi of the blog 101cookbooks. I didn't do the spice blend and I used only cinnamon. I used a frozen tenderflake crust and I got too much filling and had to put in ramekins. -- posted by Boomette

Carrot Cake - Sharon Messamaker

Thu, 19 Nov 2009 18:05:32 -0500

A great recipe for a quick & easy dessert. -- posted by Lastar Wellness

Roasted Carrots With Sage and Walnuts

Thu, 19 Nov 2009 21:55:39 -0500

A different side that uses my fresh sage! -- posted by Boo Chef in West Texas

10 in 10 Diet Cabbage Soup

Thu, 19 Nov 2009 21:57:46 -0500

This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. I used to freeze cubes of crushed tomatoes and use five or so in a batch of soup. One friend put garden-fresh tomatoes in. -- posted by 10in10Diet.com

Veggie Stir Fry With Spaghetti Squash

Thu, 19 Nov 2009 22:09:30 -0500

I made up this recipe with some leftovers in the fridge, and my husband loves it! Its really quite easy to make. It does take awhile to let the squash cook though, so think ahead if you plan on making it. -- posted by militarywife

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)

Fri, 20 Nov 2009 01:24:03 -0500

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge. -- posted by Bint e Naeem

Fresh Corn Custard Cups

Fri, 20 Nov 2009 01:27:34 -0500

Wait! I know this sounds bizzare but you must trust me when I say that this tastes wonderful! Think about it like this, we put sugar on our cornflakes and we eat sweet popcorn and this is really just one step past that. Once you get over the idea, you'll be glad you made this I promise. The natural starch in the corn thickens the custard naturally, the same way as processed corn starch does. A unique Brazilian recipe that is Lovely lovely lovely! -- posted by robd16

Doreen's Pickled Beets

Fri, 20 Nov 2009 01:28:53 -0500

I remember helping my mom peel beets and this is our favorite recipe. Never met anyone who didn't love them. I usually multiply this recipe by 4 to start and use about 7 pounds of beets. They are best left for 6 weeks before eating but we usually only make it 4. -- posted by Chef #450778

Broad Bean, Freekeh and Mint Salad

Fri, 20 Nov 2009 01:33:23 -0500

I saw this on Good Chef Bad Chef recently. I haven't made it, but love grains and middle eastern style salads, so I'm guessing I'll like this. I'm saving it here until I hunt down the freekeh to make it with. Freekeh is whole wheat harvested green. -- posted by JustJanS

Mock Cheesy Hash Brown Casserole (Low Carb)

Fri, 20 Nov 2009 01:36:19 -0500

This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time. -- posted by Chef #250389

Kielbasa Gouhlash

Fri, 20 Nov 2009 01:36:47 -0500

after looking for a recipe using kielbasa and spaghetti squash and finding none I went to the kitchen to experiment.The results where well liked by the wife and kids so I'll write it down to share. -- posted by Cafe, Cook Auburn ma.

Shredded Brussels Sprouts & Scallions (Gourmet)

Fri, 20 Nov 2009 01:37:21 -0500

An easy and delicious recipe from Gourmet Magazine (March 1996). You can make this ahead of time and rewarm before serving (even in the microwave!). Perfect for Thanksgiving or a holiday meal. Another very good twist on this recipe is to replace the lime juice with balsamic vinegar and the scallions with shallots. Yum! -- posted by blucoat

Antipasto Salad from Gooseberry Patch

Fri, 20 Nov 2009 01:40:23 -0500

This is a flavorful make-ahead salad which can also double as antipasto if you serve it with toothpicks. Serve the salad with a slotted spoon. This is very easy to put together yet is a crowd-pleaser. Notice that you make this the day before to allow flavors to marry. -- posted by Lorraine of AZ

Hot Dogs & Beans

Fri, 20 Nov 2009 01:57:42 -0500

I don't know where this recipe comes from or if it's similar to something known by another name but this was always a huge comfort food when I was younger. My mom always served it over boiled potatoes - don't be afraid to mash it all up together! -- posted by CoCaShe

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

Hobo Potatoes

Fri, 20 Nov 2009 02:00:06 -0500

I got this recipe from my mother-in-law. This has a bit of a potato au gratin texture, but without the cheese. The edges are a little chewy. I love how easy this is to make and how filling it comes out. It is very good comfort food. The measurements are rough as I eyeball it. Adjust to your preference. -- posted by arualanne

Curry Pumpkin Soup

Fri, 20 Nov 2009 02:07:31 -0500

From BHG.com website -- posted by Veghead

Sweet Potato Lentil and Lime Soup

Fri, 20 Nov 2009 12:49:13 -0500

Made for cold weather, this hearty warming soup hits all the right spots. The lime, mint and Greek yoghurt are essentials and compliment the earthy flavours of the garlic, cinnamon. ginger lentils and sweet potatoes perfectly. I've adapted this recipe from Sophie Grigson's vegetable book. Pure bliss in a bowl. . . -- posted by robd16

Cheats Scouse

Fri, 20 Nov 2009 13:53:04 -0500

This is quick, easy, healthy and cheap to make and is sure to sooth on a cold winters night. Serve with lots of pickled beetroot or red cabbage. Traditionally made with leftover meat from a sunday roast, Scouse is a traditional regional stew from Liverpool, UK. I think this is every bit as satisfying as the full version and tastes even better the next day -- posted by robd16

Maryland Chicken

Fri, 20 Nov 2009 13:53:56 -0500

Another Dixie meal that combines sweet and savoury elements, who would have thought that banana and chicken would work so well together. Everything originally would have been deep fried in batter but I prefer this slightly lighter version. The sweetcorn fritters are a must and can be made whilst the chicken is cooking in no time. I'm not sure if this recipe comes from the state of Maryland, USA but to be honest I don't really care! Satisfying to the very last mouthful. mmmm! -- posted by robd16

Basic Tomato Sauce

Fri, 20 Nov 2009 13:54:39 -0500

This is the base sauce I make in large quantity and then freeze. I often add things to the defrosted portions before use, and I also use it in various dishes, like lasagna. I created it myself. spices can be varied to desired taste. I often swap the sage listed here for rosemary. -- posted by Khyricat

Pakistani Style Turai Ka Salan (Courgettes Curry)

Fri, 20 Nov 2009 14:02:07 -0500

Like many basic vegetable curries this recipe has it all. Only difference is I add lemon & garam masala powder at the end to give it a more aromatic flavor. You can also add meat in it after frying the onions & cook the meat along with tomatoes & spices till it gets done. Then add courgettes & follow the rest of the recipe. -- posted by Bint e Naeem

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Mirliton, Andouille, & Gulf Shrimp Dressing

Fri, 20 Nov 2009 15:21:12 -0500

My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands! -- posted by spaghetti_soprano

Chicken Salad - Barb Koffman

Fri, 20 Nov 2009 15:25:03 -0500

Fresh & chrisp chicken salad. Filled with fruit & veggies! -- posted by Lastar Wellness

Bacon and Chipotle Potato Salad

Fri, 20 Nov 2009 15:27:21 -0500

From www.tabasco.com very good, pretty spicy. -- posted by Luvin' Texas

Hearty Man's Gluten-Free Beef Casserole

Fri, 20 Nov 2009 15:28:26 -0500

This is a nice meat and potato dish for those cold winter nights. And it is a casserole even the pickiest of men will eat. -- posted by Chef Buggsy Mate

Cranberry Walnut Feta Cheese Salad

Fri, 20 Nov 2009 15:45:33 -0500

This salad is good on it's own or with a balsamic vinaigrette dressing. Toasting the walnuts adds some extra flavor and crunchy texture. -- posted by Chef #1156809

Garlicky Mashed Potatoes Infused With Flavor

Fri, 20 Nov 2009 15:50:10 -0500

Garlicky Mash Potatoes That retain all the flavor without boiling it away. -- posted by Wicked Chef

Low Fat Candied Yams and Apples

Fri, 20 Nov 2009 16:14:05 -0500

This is my attempt at modifying a recipe I use every Thanksgiving to reduce the fat in my diet. -- posted by slBailey

Herbed Spinach Stuffed Mushrooms

Fri, 20 Nov 2009 16:14:25 -0500

A tasty dish for a dinner party or gathering. It also makes a fun dinner, just serve along side a big salad or cup of soup. -- posted by Chef Buggsy Mate

Oven Roasted Leeks - Whole Foods

Fri, 20 Nov 2009 16:30:00 -0500

Was looking for some different sides for Thanksgiving and came across this recipe on the Whole Foods website. -- posted by mailbelle

Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping

Fri, 20 Nov 2009 16:37:13 -0500

These sound like a great idea for our office party! Recipe from Aaron McCargo, Jr from Big Daddy's House. -- posted by mailbelle

Crispy Mini Florentine Cups

Fri, 20 Nov 2009 16:41:44 -0500

This is a tasty little tidbit that is perfect for any get together or party. Best of all they are quick and simple to make! -- posted by Chef Buggsy Mate

Yammy Fries

Sat, 21 Nov 2009 05:27:16 -0500

Fast and easy! -- posted by littlemafia

Baked Squash With Apples and Cranberries

Sat, 21 Nov 2009 13:14:13 -0500

The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut. -- posted by Annacia

Heavenly Harvest Pumpkin Tarts

Sat, 21 Nov 2009 15:18:57 -0500

This is a very old recipe from Eagle Brand®. I thought I should post it in time for the American Thanksgiving. It has very few ingredients and takes very little time to make. And it's good! Enjoy! -- posted by Nif

Green Bean and Tomato Salad

Sat, 21 Nov 2009 18:08:36 -0500

This is a wonderful cold green bean dish. It is very simple and has had rave reviews wherever I have served it. It is from Light & Tasty Dec/Jan 2002. -- posted by GibbyLou