Find Recipes Instantly! (Type the Recipe name or any Ingredient) Garlic green beans Ingredients. 2 lbs. fresh or frozen green beans, cut in 1 inch pieces. 1 med. onion, finely chopped 2 garlic cloves, minced. 1 TBLS. olive or vegetable oil Place beans in saucepan and cover with water, bring to boil. cook ,uncovered for 8-10 min, or till crisp tender. Meanwhile in a skillet, sauté the onion and garlic in oil till tender. Drain beans, add to onion mixture, cook and stir for 2-3 minutes longer.Yield:6 servings. Steamed broccoli and squash 1 lb. broccoli, cut into spears 1 med. yellow squash, halved lengthwise and cut in 1/4 inch slices 2 TBLS. Olive or veg. oil 1 garlic clove, minced 1/2 tsp. dried oregano Combine the broccoli and squash in a steamer basket, place in a saucepan over 1 inch of water. Bring to boil, reduce heat. Cover and steam 5-8 minutes or till crisp tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer, drizzle with oil mixture and toss to coat. Yield: 4 servings. Vegetable medley (baked) Ingredients. 2 med. carrots, halved lengthwise and quartered 1 small onion, cut in 8 wedges 2 medium red potatoes quartered 1/4 cup chicken broth 1 tsp. seasoned salt, divided. 1 med zucchini, quartered and cut into 1 inch slices. 1TBLS.minced fresh parsley In a greased 1 quart baking dish, combine the potatoes, carrots, onion, broth and 1/2 tsp. seasoned salt. Cover and bake at 400'for 30 minutes. Stir in zucchini and remaining season salt. Bake for 5-10 min. longer or till veggies are tender. Sprinkle with the parsley. YIELD: 2-3 SERVINGS. Spinach Squares 1 cup all-purpose flour 1 tsp. salt 1 tsp. baking powder 2 eggs, beaten 1 cup milk 1/4 cup melted butter or margarine 1/2 cup chopped onion 1 lb. shredded cheddar cheese 1 (10-oz.) package frozen chopped spinach, thawed and drained Directions In a large bowl, combine flour, salt and baking powder. Stir in beaten eggs, milk and butter. Add remaining ingredients and stir until moistened. Pour into lightly greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes. Cut into 1" squares. Makes approximately 2 dozen. Baked Miniature Pumpkins 1 small sugar pumpkin 1 teaspoon brown sugar 1/2 teaspoon butter 2 teaspoons ground cinnamon Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom. 3 Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes. Baked Whole Pumpkin 1 medium sugar pumpkin 6 eggs 2 cups heavy whipping cream 1/2 cup packed brown sugar 1 tablespoon molasses 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 tablespoon butter Directions 1 Preheat the oven to 350 degrees F (175 degrees C). 2 Cut the lid off the pumpkin and remove the seeds. 3 Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan. 4 Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving. Blooming Onion with Dipping Sauce Dipping Sauce: 1/2 cup mayonnaise 1 tablespoon ketchup 2 tablespoons creamy-style horseradish 1/3 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 pinch ground black pepper 1/3 teaspoon cayenne pepper Blooming Onion: 1 egg 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon ground black pepper 1/3 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin 1 large sweet onion 3/4 cup vegetable oil for frying Directions 1 To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. 2 To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. 3 To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). 4 Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. 5 Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. 6 Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. 7 Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. Confetti Corn 2 tablespoons butter 2 tablespoons minced green bell pepper 2 tablespoons minced red bell pepper 1 (14.75 ounce) can creamed corn 2/3 cup seasoned croutons 1/2 cup milk 1/4 teaspoon ground black pepper Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. 2 In a medium saucepan over medium heat, melt the butter. Slowly cook and stir the green bell pepper and red bell pepper until soft. 3 Mix the green bell pepper, red bell pepper, creamed corn, seasoned croutons, milk and ground black pepper in the baking dish. 4 Bake uncovered in the preheated oven 40 minutes, until bubbly and lightly browned. Corn Pudding 1 1/2 teaspoons olive oil 1 cup chopped onion 1/2 cup red bell pepper, chopped 1 teaspoon minced garlic 2 cups whole kernel corn, drained 1 cup milk 1/4 cup cornmeal 1 egg 2 egg whites 1 1/2 cups shredded Cheddar cheese 2 tablespoons chopped fresh parsley 1/2 cup crushed tortilla chips salt to taste ground black pepper to taste Directions 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish. 2 Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook. 3 In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste. 4 Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips. 5 Bake for 40 to 45 minutes or until firm. Creamy Floret Bake 1 large head cauliflower,broken into florets(4 cups) 1 medium bunch broccoli,cut into florets(4 cups) 1/4 c.butter or stick margarine 1/4 c.all purpose flour 2 c.half and half cream 2 TBLS.grated orange peel 1/2 tsp.salt 1/4 tsp.ground nutmeg 1/4 tsp.white pepper 1/4 c.shredded cheddar cheese In saucepan,bring 1 in.of water to boil;add cauliflower.Reduce heat;cover and simmer for 10 min or till crisp tender.In another saucepan,bring 1 in.water to boil;add broccoli.Reduce heat cover and simmer for 8-10 min or till crisp tender.Drain veggies and rinse with cold water.Melt butter in saucepan.Stir in flour till smooth.Gradually add cream.Bring to boil,cook and stir for 2 minutes or till thickened.Stir in orange peel,salt,nutmeg and pepper.Arrange cauliflower and broccoli in alternate rows in a 3 quart or 13x9 inch baking dish.Top with cream sauce and cheese.Bake uncovered at 325' for 20-25 minutes or till heated through.YIELD:12 Servings.