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Written By: kittencal on June 12, 2011 No Comment
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Soaking the grated potatoes in water with create a crispier potato pancake, you could omit this step if you like but it is better to soak them in water first

Servings 3

INGREDIENTS:

2 pounds red potatoes, coarsely grated (soaked in cold water for 2 hours or refrigerated in water for 24 to 48 hours)

2 -3 green onions, finely chopped

4 large eggs, lightly beaten

2 tablespoons chopped fresh parsley (can use more)

3 garlic cloves, minced (or use 1 teaspoon garlic powder)

1-1/2 teaspoons salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

1/4 teaspoons cayenne pepper (can use more)

4 tablespoons butter, divided

2 tablespoons olive oil, divided

INSTRUCTIONS:——————————————————
Hand-squeeze out as much excess water from the shredded potatoes, then place in a bowl
Mix in the green onions, eggs, parsley, garlic powder, seasoned salt, black pepper and cayenne.
Heat 2 tablespoons butter with 1 tablespoon olive oil in a cast-iron skillet over medium heat until hot.
Spread the potato mixture evenly in the skillet using back of a large spoon.
Cook over medium-high heat for 2-3 minutes to brown the underside.
Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness..
Best served hot.
You will also find this recipe on Recipezazz.com

Written By: kittencal on June 6, 2011 No Comment
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Servings

INGREDIENTS:

4 -5 large tomatoes, sliced

salt and pepper

1/2 cup mayonnaise

5 green onions, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a baking sheet

In a bowl mix the two cheeses together.

Place the tomato slices in the bottom of the dish.

Sprinkle with salt and pepper.

Spread the mayo over the tomato slices, then chopped green onions.

Top with the the shredded cheeses.

Bake for about 25 minutes.

Delicious!

You will also find this recipe on www.recipezazz.com

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Written By: kittencal on May 21, 2011 No Comment
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Servings 4-6

INGREDIENTS:

3 cups fresh cauliflower florets (about 1/2 medium head)

2 large carrots, peeled and sliced

3 cups fresh broccoli florets (about 1/2 medium head)

1 cup mayonnaise ( not salad dressing)

1 teaspoon garlic powder

1 small onion, finely chopped

3 tablespoons prepared horseradish

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup dry breadcrumbs

2-1/2 tablespoons melted butter

1/8 teaspoon paprika

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees .

Grease a 2-quart baking dish.

Place the cauliflower and carrots and broccoli in a large saucepan; add a small amount of water; cover and cook for 3-4 minutes or until veggies are crisp-tender; drain, cool and pat dry using paper towels.

In a bowl combine the mayonnaise with garlic powder, onion, horseradish, seasoned salt and black pepper; mix in steamed veggies.

Pour into a greased baking dish.

In a bowl combine the bread crumbs with melted butter and paprika; sprinkle over veggies.

Bake uncovered for 25-30 minutes or until veggies are heated through.

Written By: kittencal on April 11, 2011 No Comment
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Taken from my “Favorites” folder!

Yield  six half-pint jars or freezer containers

INGREDIENTS:

4 cups thinly sliced pickling cucumbers (about 1 pound)

1 medium onion, sliced and separated into rings

2 jalapeno peppers, seeded and sliced

4 garlic cloves (place on surface and flatten each clove)

1 tablespoon table salt

1 cup plus 2 tablespoons sugar

1 cup white vinegar (5% acidity)

2 tablespoons water

INSTRUCTIONS:——————————————————-

Combine first 5 ingredients in a large bowl.

In a saucepan cook 1 cup plus 2 tablespoons sugar, 1 cup vinegar, and 2 tablespoons water over medium heat, stirring until sugar dissolves; pour mixture over cucumber mixture.

Cover and refrigerate 48 hours.

Spoon evenly into 6 half-pint freezer containers leaving 1/2 inch of room at the top.

Seal, label and freeze pickles 8 hours or up to 6 months.

Thaw in refrigerator before serving, then use thawed pickles within one week.

Written By: kittencal on April 2, 2011 No Comment
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Yield about 3 cups

INGREDIENTS:

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 (14-1/2-ounce) can stewed tomatoes, undrained

1 garlic clove

cayenne pepper (optional, adjust to heat level)

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————–

Combine all ingredients in a blender; process 30 seconds, stopping once to scrape down sides.

Serve with tortilla chips.

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Written By: kittencal on April 1, 2011 No Comment
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Servings 4

INGREDIENTS:

12 new small red potatoes

1/3 cup butter, cubed

3 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon grated lemon peel

pinch garlic powder

fresh ground black pepper, to taste

2 tablespoons minced fresh parsley

INSTRUCTIONS:—————————————-
Peel a strip from around each potato.
Place potatoes in a large saucepan and cover with water; bring to a boil, then reduce heat, cover and cook for 15-20 minutes or untili just fork tender.
Meanwhile in small saucepan melt butter; stir in the lemon juice,
salt, lemon peel, pepper and garlic powder.
Drain potatoes and place in a serving bowl.
Pour butter mixture over potatoes; toss gently to coat.
Season with black pepper to taste.
Sprinkle with parsley.

Written By: kittencal on March 31, 2011 No Comment
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Servings 4

INGREDIENTS:

olive oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to taste

3 cups seeded and chopped ripe and firm plum tomatoes

1  (8 ounce.) package sliced fresh mushrooms

1 teaspoon  salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup heavy (33-35%) whipping cream

3 ounces cream cheese

3 to 4 tablespoons chopped fresh basil (or use 1 teaspoon dried mixed in with the garlic and chili flakes)

freshly grated Parmesan cheese

cooked pasta of choice

INSTRUCTIONS:——————————————————-

In a large skillet over medium-high heat saute the onion tender (about 5 minutes and using enough oil to coat the bottom of the skillet).

Add in garlic and chili flakes; cook 2 minutes

Stir in tomatoes mushrooms, salt and pepper; cook, stirring occasionally about 15-20 minutes.

Stir in whipping cream, cream cheese, and basil; cook stirring constantly until cream cheese melts and sauce is smooth.

Season with more salt and pepper if needed.

Serve over cooked pasta, then sprinkle with Romano cheese.

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