ASPARAGUS ALMONDINE
Mix 1 stick butter and 1 tsp. dried tarragon over medium heat until mixed together. Pour this over 20 oz. cooked asparagus spears. Top with 1/4 cup sliced almonds. Serve.
Cook 2 lbs. asparagus spears with 1/2 cup water in a saucepan with 1/2 cup diced onions, 2 Tbsp. minced ginger, 3 cloves minced garlic, 2 tsp. lemon peel, 2 Tbsp. lemon juice, and salt and pepper to taste until tender. Serve.
1 can asparagus spears, drained
Arrange the asparagus on a microwave safe platter. Heat. Set aside. To make the sauce, beat together the egg yolks, orange zest and seasonings in a bowl with half the butter. Place the bowl over a pan of hot water and whisk in the orange and lemon juice. Cook over medium heat and gradually whisk in remaining butter. Once the sauce begins to thicken, remove from the heat and continue beating for 1 minute. Adjust seasonings to suit your taste. Stir in the heavy cream. Serve the warmed asparagus immediately with the Maltaise sauce.
1 can asparagus spears, drained
Make a roux and serve over the asparagus spears.
Saute one can drained asparagus in 2 Tbsp. butter. Sprinkle Parmesan cheese over tops. Salt and pepper to taste. Serve.
Heat 2 Tbsp. butter with 1/2 tsp. tarragon and 1/2 tsp. grated lemon peel. Pour this warm butter over 1 can drained asparagus spears. Just before serving reheat in the microwave for 30 seconds.
Heat 2 Tbsp. butter with 1/2 tsp. dried basil and 1/8 tsp. black pepper. Add 2 Tbsp. sliced almonds and 4 oz. sliced mushrooms. Pour warm butter over 1 can drained asparagus spears and serve hot.
4 cups niblet corn, either white or yellow will do
Mix 2 eggs, 2 Tbsp. cornstarch, 1 Tbsp. pure vanilla extract, 2 Tbsp. sugar, 1 can creamed corn, 1/2 cup milk, and 1/2 cup sour cream until smooth. Pour in a buttered casserole dish and bake at 350 degrees for 40 minutes.
Drain one can whole baby corn. Soak enough wooden skewers in water for one hour so the wood won't burn and use one skewer for each piece of baby corn. Mix 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, and 1 tsp. Tabasco sauce. Baste the corn with this mixture and place it under the broiler for a few minutes. Serve hot.
Soak wooden skewers in water for one hour, then thread different colorful vegetables. Suggestions are: cherry tomatoes, zuchini, squash chunks, cucumber, onion wedges, whole mushrooms, baby carrots, broccoli florets, cauliflower florets, chunks of corn-on-the-cob, or potatoes.
Drain one can whole green beans. Put in a bowl. Add 1 Tbsp. Its A Dilly Seasoning, and 2 Tbsp. sliced almonds. Toss and serve. No cooking needed. You can find the recipe to make It's A Dilly Seasoning on my free Miscellaneous Recipes website. McCormick used to make this seasoning, so send them an email asking them to make it again.
Pour one can drained mixed vegetables, 1 beaten egg, 1/4 cup heavy cream, 1 tsp. liquid smoke flavoring, salt and pepper to taste in a casserole dish. Bake at 400 degrees for 20 minutes. Serve hot.
Mix 1 can pineapple chunks, 1/2 cup sugar, and 1/4 cup flour. Pour into a casserole dish. Crush 1 pkg. coconut cookies and mix with 1 stick melted butter. Sprinkle over the pineapple. Bake at 350 degrees for 30 minutes. Serve hot.
In a saucepan add 1 tsp. curry powder, 1 cup chicken broth, 1 tsp. turmeric, and 1 cup Minute Rice. Bring to a boil. Cover. Remove from heat. Let sit 5 minutes and
fluff rice with fork. Serve.
In a skillet that has a lid, place whatever amount of long grain rice you want to fix for your meal and one diced purple onion, and saute this in a little bit of olive oil or butter until golden brown over medium heat. Add double the amount of chicken broth as you used rice, eg, 1 cup rice would need 2 cups chicken broth. Add one can diced tomatoes and one can diced green chilies, stirring well. Bring mixture to a full boil, then cook as you would normally for long grain rice, covered over low heat for about 20 minutes. Fluff with a fork and serve immediately. Any seasonings you enjoy such as cumin, cilantro, garlic, chipotle, curry powder, or salt and pepper can be added at the beginning of this recipe to suit your own taste preferences.
In a saucepan place 2 cups water, 1 tsp. turmeric, 1 cup Minute Rice, 1/2 cup frozen Engish peas and 2 Tbsp. chopped purple onion. Bring to a boil. Remove from heat. Cover. Let stand for 5 minutes, then fluff with a fork. Serve.
Place 1 tsp. saffron threads in a dish with 3 Tbsp. boiling water to cover them. Let them soak for 10 minutes. You can use 1 tsp. turmeric in the water you cook the rice in to give it a lemon yellow color, instead of saffron.
2 medium onions, chopped
Saute 1 chopped onion and 1 diced fennel bulb in 2 Tbsp. butter. Add 1 cup rice, 2 cups chicken broth, 1 tsp. Herbs du Provencal, 2 Tbsp. Parmesan cheese, salt and pepper to taste. Cover and cook until liquid is absorbed. Fluff rice with a fork and serve hot.
Saute 2 Tbsp. chopped onions in 2 Tbsp. butter. Add 1 box couscous and 2 cups beef or chicken broth. Let come to a boil. Remove from heat. Cover. Let sit 5 minutes then fluff with a fork. Add 1 tsp. dillweed and 1 tsp. lemon zest. Stir well.
Fry enough diced potatoes in olive oil to serve two people. Add 1 tsp. rosemary to the oil, 2 cloves garlic minced, and salt and pepper to suit tastes.
Slice some potatoes into a baking dish. Pour one bottle Italian dressing over them. Bake at 350 degrees for 45 minutes. Serve hot.
8 diced potatoes
In a saucepan cook then drain and mash potatoes and mix in the other other ingredients until smooth and fluffy. Serve warm.
1 ready made pkg. mashed potatoes
Bring the heavy cream and butter to a boil, then turn down heat to simmer. Add the mashed potatoes and seasonings, stirring well to blend. Heat through, then turn off the heat. Cover pan and let stand until time to be served. These are easily made and will impress your guest.
Any favorite herb that goes with mashed potatoes could be used instead of rosemary.
1 large can sweet potatoes, drained
Heat the sweet potatoes and carrots in a large bowl in the microwave until heated through. Add the butter, sugar, and cinnamon. Mash until smooth. Serve hot.
1/2 cup coconut milk
Toss all together. Chill and serve.
1 pkg. macaroni, cooked and drained
Mix all together and serve hot.
8 oz. macaroni, cooked
Make a roux with butter, flour, and 1 cup cheese. Add milk and stir until smooth. Add macaroni. Pour into a buttered baking dish, top with remaining cheese and bake at 375 degrees for 10 minutes.
Serve hot.
2 cups ricotta cheese
In a large pot place 1 gallon of water and 2 Tablespoons of sea salt mixed into it over high heat and bring to a full boil. Add the baby spinach leaves to the boiling water to blanch it for 1 minute. Remove the baby spinach with a large slotted spoon and place them into a bowl of ice water to retain their green color and stop the cooking process. Remove the baby spinach from the ice water, and squeeze the spinach dry with white paper towels.
In a food processor blend the blanched dry spinach, the ricotta cheese, grated Parmigiano-Reggiano, two egg yolks, and nutmeg. Blend until smooth. Remove from the food processor, and put the spinach-cheese mixture into a covered bowl and refrigerate mixture for half an hour so the mixture will become firmer.
Using a cookie scoop, scoop out all the spinach-cheese mixture into balls. Place the two slightly beaten egg whites in one dish, and in another dish, place the cup of flour.
Roll each spinach-cheese ball into the flour, then into the egg whites, then into the flour again, then into the egg whites again, then into the flour one more time. In your covered pot of boiling salted water, simmer these spinach-cheese balls for 4 minutes over low heat. Using a large slotted spoon, carefully remove each ball from the water one at a time. Serve with your favorite sauce. These ravioli are delicious in a chicken broth sauce, butter sauce, cream sauce, alfredo sauce, pesto sauce, marinara sauce, or create one of your own custom sauces.
15 oz. can Luck's Blackeyed Peas
Mix together 2 cups cooked sweet potatoes, 1 cup pineapple chunks, 1/2 cup macadamia nuts, 1 cup mini marshmallows, 2 Tbsp. lime juice, 1 Tbsp. Dijon mustard, and 1/2 cup mayonnaise. Serve chilled.
In a skillet place 2 Tbsp. olive oil, and 1 pkg. cauliflower, carrots, and snow peas.
Fry for 7 minutes. Sprinkle 2 Tbsp. Caesar dressing over the vegetables. Heat and serve.
In a skillet place 1 Tbsp. sesame oil. Add 1 pkg. Chinese snow peas, 1 Tbsp. sesame seeds, and 1 yellow bell pepper cut in strips. Fry for 4 minutes and serve hot.
Mix 1 can niblet corn, 1 can green chilies, 1/2 cup diced red onion, 12 sliced black olives, 1/2 tsp. chili powder, and 1/2 cup shredded Monterey Jack cheese. Serve.
1 can green lima beans, drained
In a skillet place 4 Tbsp. butter and saute 1/2 cup sliced zuchini, 1/2 cup sliced yellow squash, and 1 red bell pepper cut into strips. Stir fry for 4 minutes, then serve hot. Garnish with paprika.
In a skillet place 4 Tbsp. butter and saute 1 cup brocolli florets, 1 cup cauliflower florets, and 1 cup carrots. Stir fry for 7 minutes, then serve hot. Garnish with paprika.
1 Tbsp. oil
Peel and wash two whole onions per person. Put them whole into a pan and cover them with water. Add 1 stick butter, 1 tsp. each salt and pepper. Boil until onions are tender enough to eat.
Serve hot sprinkled with paprika.
1 can baby beets, drained and sliced
Mix orange juice, orange zest, cornstarch, vanilla, sugar, and cardamom in a saucepan and bring to a boil, while stirring constantly. Cook until thickened and clear. Add 1 can sliced, drained beets. Add salt and pepper to suit your taste. Heat thoroughly and serve warm.
1 large squash, washed and sliced in half
1 large onion, sliced in 1/4-inch rings
This recipe is one I created because I am not a fan of sausage, but I do like vegetables and rice with some heat and seasonings. To me it tastes just like the Jambalaya my son, Gary, use to cook, except there is no Kielbasa sliced in it.
1 can Progresso Lentil soup
GINGER-LEMON ASPARAGUS SPEARS
ASPARAGUS MALTAISE
3 egg yolks
1 orange, zested and juiced
Salt and Pepper to taste
1 stick butter, softened
1 Tbsp. lemon juice
3 Tbsp. heavy cream
Orange slices for garnish
ASPARAGUS IN LEMON SAUCE
2 Tbsp. butter
2 Tbsp. flour
1 cup heavy cream
4 Tbsp. lemon juice
salt and pepper to taste
ASPARAGUS MILANESE
ASPARAGUS WITH LEMON/TARRAGON BUTTER
ASPARAGUS WITH MUSHROOMS AND ALMONDS
VANILLA CREAMED CORN
6 Tbsp. butter
1 cup milk
1 Tbsp. cornstarch
1 tsp. sugar
1 tsp. pure vanilla extract
salt and pepper to taste
Place butter in a pan over medium heat. When butter is melted, add corn and stir. Add milk, cornstarch, and sugar. Cook, while stirring constantly, until the mixture thickens, about 5 minutes. Add pure vanilla extract, salt, and pepper, and serve warm.
CORN SOUFFLE
Sprinkle fresh grated nutmeg on top just before serving.
ROASTED BABY CORN POPS
VEGETABLE KABOBS
Baste your vegetables with pepper jelly, place under the broiler or on the grill and cook until crisp-tender.
GREEN BEANS ALMONDINE
SMOKED MIXED VEGETABLES
BAKED PINA COLADA
CURRIED RICE
SPANISH RICE
RICE PILAF
SAFFRON RICE
In a skillet, place 6 Tbsp. butter, 1/2 tsp. cinnamon, 1/2 tsp. cloves, 1/4 tsp. cardamom, 1 tsp. salt and pepper. Stir well. Add 1 cup chopped onions and 2 cups rice and saute. Add 4 cups boiling water. Add the saffron and stir well. Cook for 25 minutes covered. Fluff rice with a fork. Serve hot.
MEDITERRANEAN CHICKPEAS
3 cloves garlic, minced
1 Tbsp. olive oil
2 cans chickpeas, drained
10 oz. pkg. chopped spinach
28 oz. can crushed tomatoes
1 can diced tomatoes
1 tsp. cayenne pepper
1 tsp. dried oregano
juice of 2 lemons
zest of 2 lemons
salt and black pepper, to suit tastes
Sauté the onions and garlic in the olive oil in a skillet over medium heat until the onions are tender. Add the chickpeas, spinach, tomatoes, cayenne pepper, and oregano. Cover and simmer for 15 min. Add lemon juice, lemon zest, salt, and pepper, mixing well. Serve hot.
RICE PROVENCAL
COUSCOUS
ROSEMARY POTATOES
ITALIAN POTATOES
GARLIC MASHED POTATOES
2 Tbsp. roasted minced garlic
1/4 cup grated cheese
1/2 cup heavy cream
1/2 stick butter
salt and pepper to taste
ROSEMARY MASHED POTATOES
1 tsp. dried chopped rosemary
1/2 stick butter
1/2 cup heavy cream
salt and pepper to taste
MASHED SWEET POTATOES
3 Tbsp. butter
1 can carrots, drained
2 Tbsp. sugar
1/2 tsp. cinnamon
COCONUT COLESLAW
1/2 cup mayonnaise
2 Tbsp. white balsamic vinegar
1 bag shredded cabbage mixture
1/2 cup flaked coconut
1/2 cup raisins
CASSANOVA'S MACARONI
1 can diced tomatoes
2 oz. anchovie paste
1 jar roasted red bell peppers, chopped
1 can black olives, sliced
2 oz. olive oil
MACARONI AND CHEESE
2 Tbsp. butter
3 Tbsp. flour
1 tsp. dry mustard
1 tsp. salt
3 cups milk
2 cups shredded cheese
SPINACH-CHEESE BALLS
1-1/2 cups grated Parmigiano-Reggiano
2 egg yolks
1/8 tsp. grated nutmeg
24 oz. baby spinach leaves
2 egg whites, slightly beaten
1 cup flour
HOPPING JOHN
2 cups cooked brown rice
1/2 red onion, finely chopped
1 cup salsa
1 tsp. cumin
1 small can diced green chilies
3 chopped green onions
In a bowl mix the blackeyed peas, cooked rice, red onion, salsa, cumin, and green chilies. Place in the microwave on high for 2?3 min. Garnish with the green onions just before serving.
SWEET POTATO MELANGE
CAESAR VEGETABLE MEDLEY
SESAME PEA PODS
SANTA FE CORN
SUCCOTASH
1 can niblet corn, drained
1 jar diced pimentoes, drained
pinch of cumin
2 Tbsp. margarine
Mix ingredients. Heat through. Serve.
SAUTEED VEGETABLES
BROWN RICE WITH VEGETABLES IN RED SAUCE
1/2 chopped onion
1 small jar sliced drained mushrooms
15 oz. can drained chickpeas
1 can niblet corn
3/4 cup salsa
1/4 tsp. dried red pepper flakes
salt and pepper to taste
3 cups cooked brown rice
In a large skillet, heat oil over medium heat. Add chopped onions and cook until onions are tender. Add mushrooms, chickpeas, corn, salsa, red pepper flakes, salt, and black pepper. Cook 2 minutes more. Add brown rice stirring until well mixed. Serve hot.
BOILED ONIONS
BEETS WITH CARDAMOM SAUCE
1 cup orange juice
1 tsp. orange zest
1 Tbsp. cornstarch
1 Tbsp. vanilla
1 Tbsp. sugar
1/2 tsp. cardamom
salt and pepper to suit taste
HERBED SQUASH
1/2 cup brown sugar
2 Tbsp. maple syrup
2 Tbsp. butter
1 Tbsp. orange zest
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
pinch fresh grated nutmeg
1 Tbsp. vanilla
Remove seeds from center of squash. Place cut sides up in a baking pan. In a bowl, combine the remaining ingredients except for brown sugar. Spoon mixture into center of squash halves. Cover the pan with aluminum foil and bake for 30 minutes at 350 degrees. Sprinkle brown sugar evenly over tops of squash halves, and bake another 30 minutes. Serve warm.
ONION RINGS
1/2 cup flour
1/2 cup cornmeal
1/4 cup cornstarch
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. baking soda
2 tsp. baking powder
1 cup ice water
1 egg
Sift flour, cornmeal, cornstarch, onion powder, garlic powder, baking soda, and baking powder together until well blended. Beat egg and ice water together. Add to dry mixture, stirring well. Dip slices of onion in batter and quickly drop into 375 degrees heated vegetable oil. Fry until light golden brown on both sides. Remove to paper towels to drain. Serve warm.
VEGETARIAN JAMBALAYA
1 cube Knorr Cilantro seasoning
1 cube Knorr Chipotle seasoning
1 cube Knorr Onion seasoning
1 cube Knorr Garlic seasoning
1 Tbsp. dried diced green and red bell peppers
1 Tbsp. dried diced shallots
1 tsp. True Lime seasoning
1 jar diced Pimentoes, drained
1 Tbsp. dried diced Jalapeno peppers
1 pkg. 90 Seconds Uncle Ben's Brown and Wild Rice
Microwave the rice in its package for 90 seconds on high. Add everything together in a pot and stir well so that the cubes of Knorr seasonings are completely dissolved. Heat for ten minutes, and serve.
