|
Post by GreenConverse on Nov 21, 2009 5:04:55 GMT -5
Green Beans with Walnuts
Ingredients
* 2 pounds fresh green beans, washed and trimmed * 2 tablesthingys butter * 1 cup chopped walnuts * 2 tablesthingys walnut oil * 2 tablesthingys minced fresh parsley * ground black pepper to taste * salt to taste
Directions
1. Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes. 2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature. 3. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
|
|
|
Post by froggi999 on Nov 21, 2009 6:23:42 GMT -5
MARSHMALLOW SWEET POTATO CASSEROLE
8 med. sweet potatoes 2 tbsp. butter 1/2 c. hot milk 1/2 tsp. salt 1/2 tsp. cinnamon or nutmeg 1/4 tsp. paprika 1 c. chopped walnuts 1/2 lb. marshmallows
Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.
|
|
|
Post by greyhoundlover on Nov 21, 2009 6:48:37 GMT -5
CORN CASSEROLE
1 can creamed corn 1 can whole kernel corn 8 oz sour cream 2 sticks butter, melted 3 eggs, beaten 1 box jiffy corn muffin mix
Preheat oven to 350. Grease 11x13 baking pan. Combine all ingredients. Bake for 45-60 minutes.
|
|
|
Post by jennlk84 on Nov 21, 2009 7:56:06 GMT -5
VEGETABLE SIDE DISH www.cooks.com/rec/doc/0,1750,144172-248194,00.html 2 eggplants 1 red pepper 1 green pepper 4 zucchini squash 1 onion 2 cloves garlic 1/2 c. olive oil Salt and pepper to taste 1/2 c. green olives 1/2 c. black olives 1 lb. tomatoes, peeled Peel eggplant and cut into small pieces. Salt and place them in a strainer for 30 minutes to drain. Wash and slice peppers into thin strips. Wash, slice squash. Heat oil in large skillet; add onion and garlic and cook until golden. Add eggplant, squash, peppers and tomatoes. Season to taste. Cook 30 minutes; add olives and cook 10 more minutes.
|
|
|
Post by youngsteph1988 on Nov 21, 2009 9:18:17 GMT -5
*^*^**^**^MASHED POTATO CASSEROLE*^*^*^*
5 lb. red potatoes, cooked and mashed 6 oz. cream cheese 2 tsp. onion salt 1/4 tsp. pepper 1 c. sour cream 1 tsp. salt 2 tbsp. butter
Mix all ingredients with a mixer and put in a buttered casserole. Dot with butter. Bake at 350 degrees for 1 hour covered. Uncover for last 15 minutes. Can also be heated in microwave, 15 minutes or so covered. Can be stored in refrigerator for 1 week prior to baking.
|
|
|
Post by numapla on Nov 21, 2009 20:53:59 GMT -5
6 servings
Active Time: 30 minutes
Total Time: 30 minutes Nutrition Profile
Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | View Complete Nutrition Guidelines» Ingredients
* 4 cups green beans, trimmed (about 12 ounces) * 3 tablesthingys extra-virgin olive oil * 1/4 cup minced garlic * 2 teasthingys paprika * 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined * 2 16-ounce cans large butter beans, or cannellini beans, rinsed * 1/4 cup sherry vinegar, or red-wine vinegar * 1/2 teasthingy salt * 1/2 cup chopped fresh parsley, divided * Freshly ground pepper, to taste
You Might Also Like
* Jamaican Jerk Shrimp & Pineapple Salad * Quick Paella with Shrimp & Mussels * Sweet & Salty Beef Salad * Catalan Sauteed Polenta & Butter Beans * Pasta & Beans * Black-Eyed Peas with Pork & Greens * Tomato, White Bean & Escarole Sauce * Skillet Gnocchi with Chard & White Beans * Taco Salad
Preparation
1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes. 2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley. 3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
Tips & Notes
* Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want. * To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract. * To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Nutrition
Per serving: 245 calories; 8 g fat (1 g sat, 6 g mono); 115 mg cholesterol; 26 g carbohydrates; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium.
Nutrition Bonus: Selenium (43% daily value), Fiber (33% dv), Vitamin C (30% dv), Iron (25% dv), Potassium (24% dv), Vitamin A (20% dv).
2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 very lean meat, 1 fat
|
|
|
Post by Squishlyn on Nov 22, 2009 2:04:21 GMT -5
11/22 -
Rice Crispy Treats
|
|
|
Post by stealth3si on Nov 22, 2009 2:56:58 GMT -5
Rice Crispy Treats RecipeRice Crispy Treats Stephanie GallagherOnce you learn how to make rice crispy treats with this basic recipe, you can switch it up to suit your tastes. Try using homemade raspberry marshmallows in place of the regular marshmallows. Or try a crispy chocolate cereal in place of the crisped rice cereal for these rice crispy treats. Prep Time: 10 minutes
Ingredients: * 3 Tbsp. butter * 10 oz. marshmallows or 4 cups miniature marshmallows * 6 cups crispy rice cereal Preparation: 1. Spray a 13 x 9 pan and a rubber spatula with cooking spray. Optional: Line the pan with parchment paper or waxed paper for easy removal of the treats. 2. In a 3-quart saucepan, heat butter and marshmallows over medium heat until melted. 3. Remove from heat, and immediately stir in the cereal, using the prepared spatula. 4. Spread into the prepared pan. Flatten gently with the spatula. Let cool and harden completely. Cut into squares.
|
|
|
Post by greyhoundlover on Nov 22, 2009 5:33:14 GMT -5
GERMAN CHOCOLATE RICE CRISPY TREATS
1/4 cup low fat butter 1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows 1 teasthingy vanilla extract 5 cups chocolate Rice Crispies cereal 1 cup pecan pieces 1/2 cup sweetened flaked coconut (not shredded)
Grease well a 9x13 pan with butter. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.
Add Rice Crispies cereal, pecans and coconut. Stir until well coated.
Press mixture into pan with a sheet of waxed paper or a greased sthingy.
Let cool and slice into squares with a greased knife.
|
|
|
Post by adog8t0 on Nov 22, 2009 13:04:14 GMT -5
PEANUT BUTTER RICE KRISPY TREATS
1 cup white Karo syrup 1 cup sugar 1 cup peanut butter 5 cups Rice Krispies
Bring syrup and sugar to a slow boil. Stir in peanut butter. Remove from heat and add Rice Krispies. Use tablesthingy to drop onto wax paper. Treats will harden as they cool.
|
|
|
Post by froggi999 on Nov 22, 2009 15:04:41 GMT -5
CARAMEL CRISPY TREATS
1 (14 oz.) bag Kraft caramels 2 tbsp. butter 2 tbsp. cold water 8 c. crisp rice cereal
Microwave caramels, butter, and water in 1 quart glass bowl on high 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute. Pour over cereal; toss until well coated. Press into greased 13 x 9 inch baking pan. Let stand until firm. 3 dozen. Preparation time: 10 minutes. Microwave time: 3 1/2 minutes.
Conventional: Melt caramels with butter and water in heavy saucepan over low heat, stirring until smooth. Continue as directed.
|
|
|
Post by iluvmykids2004 on Nov 22, 2009 15:23:53 GMT -5
RICE KRISPIE TREAT (CHRISTMAS VARIATION)
Make Rice Krispie Treats using the normal recipe listed on cooks.com. green food coloring Red Hots or other small cinnamon candies thin red licorice string
CHRISTMAS VARIATION: Add green food coloring to the mixture. Using buttered hands or a sheet of waxed paper, shape into wreaths and cool on waxed paper.
Decorate with Red Hots to add some festive red. Thin red licorice can be twisted into a bow shape and added to the bottom.
|
|
|
Post by ybnrml2 on Nov 22, 2009 15:43:58 GMT -5
Chocolate Chip Rice Crispie Treat
ingredients:
* 1 cup corn suryp * 1 cup white sugar * 1 1/2 cup peanut butter * 8 cups crispy rice cereal * 1 cup semisweet chocolate chips
Directions:
Pour the sugar, syrup and peanut butter into a large microwave bowl and microwave on high until it begins to bubble (2 or more minutes). Once it starts to bubble, quickly pour in the crispy rice cereal and chocolate chips and stir until coated. Pat mixture into a greased 13x9-inch pan. Wet hands and press down mixture until smooth. Let cool and cut into squares.
Number of Servings: 2 dozen
|
|
|
Post by jennlk84 on Nov 22, 2009 16:49:46 GMT -5
BUTTERSCOTCH RICE KRISPIE TREATS
1/4 cup unsalted butter 1/4 cup packed brown sugar 10 oz. bag marshmallows or 4 cups mini marshmallows 6 cups Rice Krispies 2 cups butterscotch morsels
In a large saucepan melt together butter and brown sugar.
Add marshmallows, and stir until melted.
Remove from heat and let sit 1-2 minutes. Add Rice Krispies, and toss until well-coated. Lastly, fold in butterscotch morsels.
Transfer to a well-greased 13x9x2" baking pan, making sure to grease the sides as well.
Pack down with a fork or a spatula until flat and evenly spread. Cover and chill, for at least one hour. Cut into squares and serve.
|
|
|
Post by youngsteph1988 on Nov 22, 2009 17:06:23 GMT -5
Fall Fun: Candy Corn Rice Crispy Treats Yummy! A perfect treat for the kids to make for the fall season.
Ingredients:
1/2 cup Butter 10 cup Crispy rice cereal 9 cups Miniature marshmallows 2 cups Mixture of candy corn and Indian candy corn 3/4 cup Miniature chocolate chips Candy pumpkins Yellow and red food coloring
Directions:
1. Melt butter and marshmallows; stir until smooth.
2. In a large bowl, mix rice cereal, candy corn and miniature chips together.
3. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
4. Add marshmallow mixture to cereal mixture; stir quickly to combine.
5. Spread on a large buttered pan; press with buttered hands.
6. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.
7. Refrigerate and cut into squares.
|
|