This is a very simple breakfast with minimal chopping/standing/dishes... so it is great when you are feeling under the weather, but still want a nice home-cooked breakfast. Of course you can serve this one any time of the day, too, as a side dish or an appetizer.
Ingredients:
Leftover potatoes- boiled whole or in pieces, baked, mashed or even frozen hashed brown potatoes!
1 bag of frozen chopped spinach STILL FROZEN!
1 red onion, chopped
Vegan Butter, Salt, Pepper, Garlic Powder for seasoning...
Instructions:
Grab last night's potatoes... or some boiled potatoes that you might have on hand... Make sure they are piecey, and press them into a greased cupcake pan. Sprinkle with salt and pepper.
Next, sprinkle frozen chopped spinach on top of each cup of potatoes. Sprinkle with garlic powder, lightly
Finally, dice up some red onion and sprinkle a bit on top of each cup. Some people prefer to add a pat of vegan butter on top.
Bake in a 350 degree oven for about 20-30 minutes, or until the onions look nice and caramelized on the edges.
You might choose to let these cool for 20 or so minutes, so that the potatoes stick together when you remove them from the cups. (This is why leftover fried potatoes probably won't work as well for this one.)
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Tuesday, November 1, 2011
Friday, December 17, 2010
Hot Buttered Noodles
Ingredients:
1 box Angel Hair Pasta
1 1/2 sticks butter
Ritz Crackers (qty = to taste)
Instructions:
Smash Ritz Crackers into crumbs and pieces. Melt 3/4 stick butter in a skillet. Add the crumbs/pieces and toast them. Once done, set aside.
Boil your pasta using package instructions. Strain. Top with remaining butter and allow to melt. Toss together with toasted cracker crumbs. Top with more crumbs, if desired, and serve.
1 box Angel Hair Pasta
1 1/2 sticks butter
Ritz Crackers (qty = to taste)
Instructions:
Smash Ritz Crackers into crumbs and pieces. Melt 3/4 stick butter in a skillet. Add the crumbs/pieces and toast them. Once done, set aside.
Boil your pasta using package instructions. Strain. Top with remaining butter and allow to melt. Toss together with toasted cracker crumbs. Top with more crumbs, if desired, and serve.
Our Spinach
Ingredients:
1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste
Instructions:
Turn heat to medium. Melt 1/4 stick butter in pan and saute the minced onion. Add 2/3 of what is left of the butter and allow to melt. Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted. Remove from pan and set aside.
Turn heat to medium-low. Melt the remaining butter in the pan and add the spinach, milk and eggs. Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan. Keep cooking and stirring until done. Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.
**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter. They then set aside the crisp bacon to cool and then crumble it. Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture. Then top with the other 1/2 of the crumbled bacon at the end.
1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste
Instructions:
Turn heat to medium. Melt 1/4 stick butter in pan and saute the minced onion. Add 2/3 of what is left of the butter and allow to melt. Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted. Remove from pan and set aside.
Turn heat to medium-low. Melt the remaining butter in the pan and add the spinach, milk and eggs. Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan. Keep cooking and stirring until done. Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.
**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter. They then set aside the crisp bacon to cool and then crumble it. Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture. Then top with the other 1/2 of the crumbled bacon at the end.
Thursday, December 16, 2010
Our Potato Salad
Ingredients:
1/2 c apple cider vinegar
1 c canned evaporated milk
2 c Miracle Whip Salad Dressing
1/2 c sugar
5 lbs boiled potatoes
1/2 onion, minced
Instructions:
Boil the potatoes, whole. Take out of water and allow to cool on cooling racks. Peel all the skins off with a knife (butterknives work fine). Slice into a large bowl. Top with salt, pepper and minced onion.
Make a dressing out of the vinegar, milk, Miracle Whip, and sugar.
Add it all together and serve. Yum.
1/2 c apple cider vinegar
1 c canned evaporated milk
2 c Miracle Whip Salad Dressing
1/2 c sugar
5 lbs boiled potatoes
1/2 onion, minced
Instructions:
Boil the potatoes, whole. Take out of water and allow to cool on cooling racks. Peel all the skins off with a knife (butterknives work fine). Slice into a large bowl. Top with salt, pepper and minced onion.
Make a dressing out of the vinegar, milk, Miracle Whip, and sugar.
Add it all together and serve. Yum.
Broccoli Salad
Dressing Ingredients:
1 c mayo
1/2 c sugar
2 T apple cider vinegar
dash of salt
Salad Ingredients:
1-2 bunches of Broccoli
Raisins
Green Onions, sliced OR Bermuda Onion, diced
Sliced Water Chestnuts
1/2 lb. bacon, fried and crumbled (optional!)
1 c mayo
1/2 c sugar
2 T apple cider vinegar
dash of salt
Salad Ingredients:
1-2 bunches of Broccoli
Raisins
Green Onions, sliced OR Bermuda Onion, diced
Sliced Water Chestnuts
1/2 lb. bacon, fried and crumbled (optional!)
Baked Mashed Sour Cream Potatoes
Ingredients:
5 lbs. potatoes
1 c sour cream
1 t salt
2 small packages cream cheese
2 t onion salt
2 T margarine or butter
Instructions:
Boil and mash potatoes. Add everything else. Whip it all together in a mixer until light and fluffy. Pour the potatoes into a greased casserole dish. Dot the top with butter. Cool in the refrigerator until just before the meal.
Bake at 350 degrees for 30 minutes.
5 lbs. potatoes
1 c sour cream
1 t salt
2 small packages cream cheese
2 t onion salt
2 T margarine or butter
Instructions:
Boil and mash potatoes. Add everything else. Whip it all together in a mixer until light and fluffy. Pour the potatoes into a greased casserole dish. Dot the top with butter. Cool in the refrigerator until just before the meal.
Bake at 350 degrees for 30 minutes.
Waldorf Salad
(you don't know how lucky you are!)
Sauce Ingredients:
2 eggs, beaten
1 t salt
1 c sugar
2 T butter
a little more than 1/4 c apple cider vinegar and fill up to 1/2 cup line with water.
Sauce Instructions:
Mix all ingredients together until smooth. Cook until thickened, stirring constantly- but don't overcook. Sauce can be done in advance and cooled in refrigerator until needed.
Salad Ingredients:
1 bunch of red seedless grapes, halved
3 stalks celery, finely chopped
2 large apples, finely chopped (granny smith's are goo-ood!)
1 c pecans, finely chopped
Salad Instructions:
Combine the Salad Ingredients in large bowl and stir in the cooled sauce. This can be prepared a day ahead and refrigerated until just before time to eat...
Finishing Ingredients:
1 pint heavy whipping cream, whipped
Finishing Instructions:
Add cold sauce to salad, then fold in whipped cream right before serving!
(you don't know how lucky you are!)
Sauce Ingredients:
2 eggs, beaten
1 t salt
1 c sugar
2 T butter
a little more than 1/4 c apple cider vinegar and fill up to 1/2 cup line with water.
Sauce Instructions:
Mix all ingredients together until smooth. Cook until thickened, stirring constantly- but don't overcook. Sauce can be done in advance and cooled in refrigerator until needed.
Salad Ingredients:
1 bunch of red seedless grapes, halved
3 stalks celery, finely chopped
2 large apples, finely chopped (granny smith's are goo-ood!)
1 c pecans, finely chopped
Salad Instructions:
Combine the Salad Ingredients in large bowl and stir in the cooled sauce. This can be prepared a day ahead and refrigerated until just before time to eat...
Finishing Ingredients:
1 pint heavy whipping cream, whipped
Finishing Instructions:
Add cold sauce to salad, then fold in whipped cream right before serving!
(you don't know how lucky you are!)
Dressing/Stuffing
It is "Stuffing"only if it gets baked in a bird! (I still call it "Stuffing" sometimes, even though I never bake it in a bird!)
Ingredients:
1 package Pepperidge Farm Herb Stuffing Mix
1 package Celery Hearts (rinsed and then minced in a machine)
1-2 large onions (minced in a machine)
1-2 Tablespoons minced garlic
3-4 large peeled carrots (minced in a machine)
8 cups vegetable broth
2-3 Tablespoons Sage
1/2 - 3/4 cup golden raisins
1-2 large apples, peeled and chopped
1 stick of salted butter
Instructions:
Mince, chop and peel everything ahead of time... Constitute your vegetable broth and have it ready...
Sautee your onion, garlic, celery and carrot in a large pot with butter. (These are not exact measurements, so don't obsess over the details!)
In a large mixing bowl pour in your stuffing mix and then mix in the cooked veggies. Add the broth to moisten. Nice moist stuffing is the best. Add your chopped apples and raisins, and then bake in a casserole dish at 350 degrees for about 30-40 minutes. It can go more if you didn't skimp on the broth.
Ingredients:
1 package Pepperidge Farm Herb Stuffing Mix
1 package Celery Hearts (rinsed and then minced in a machine)
1-2 large onions (minced in a machine)
1-2 Tablespoons minced garlic
3-4 large peeled carrots (minced in a machine)
8 cups vegetable broth
2-3 Tablespoons Sage
1/2 - 3/4 cup golden raisins
1-2 large apples, peeled and chopped
1 stick of salted butter
Instructions:
Mince, chop and peel everything ahead of time... Constitute your vegetable broth and have it ready...
Sautee your onion, garlic, celery and carrot in a large pot with butter. (These are not exact measurements, so don't obsess over the details!)
In a large mixing bowl pour in your stuffing mix and then mix in the cooked veggies. Add the broth to moisten. Nice moist stuffing is the best. Add your chopped apples and raisins, and then bake in a casserole dish at 350 degrees for about 30-40 minutes. It can go more if you didn't skimp on the broth.
Green Bean Casserole
Ingredients:
4 T butter
1 T flour
1/2 t salt
1/8 t pepper
1/4 c milk
1/2 t grated, minced or dried chopped onion
1/2 c sour cream
2 c shredded swiss cheese
2 16-oz cans french-cut green beans, strained
4 big handfuls of corn flakes, crushed
Instructions:
Melt 1 T butter in saucepan. Sautee raw onion if using. Add flour, salt and pepper, then cook and stir a bit, until bubbly. With a wire whisk, add the milk gradually. If using dry onions, add them now. Allow the rue to thicken up a little and then take it off the heat.
In large mixing bowl, mix together the green beans, cheese and rue. Pour the contents of the mixing bowl into a small casserole dish.
Sautee the crushed corn flakes in butter and then spread atop the casserole.
Bake at 400 degrees for 20 to 30 minutes.
4 T butter
1 T flour
1/2 t salt
1/8 t pepper
1/4 c milk
1/2 t grated, minced or dried chopped onion
1/2 c sour cream
2 c shredded swiss cheese
2 16-oz cans french-cut green beans, strained
4 big handfuls of corn flakes, crushed
Instructions:
Melt 1 T butter in saucepan. Sautee raw onion if using. Add flour, salt and pepper, then cook and stir a bit, until bubbly. With a wire whisk, add the milk gradually. If using dry onions, add them now. Allow the rue to thicken up a little and then take it off the heat.
In large mixing bowl, mix together the green beans, cheese and rue. Pour the contents of the mixing bowl into a small casserole dish.
Sautee the crushed corn flakes in butter and then spread atop the casserole.
Bake at 400 degrees for 20 to 30 minutes.
Subscribe to:
Posts (Atom)