Old Fashion Recipes for Casseroles vegetables - cabbage, okra, broccoli or stewed

Remember you get to the house as a child and the delicious aromas that fit your nostrils? E 'was mainly because the mother or grandmother had something delicious cooking in the oven. Here are some recipes to help once again that the wonderful flavors right at home. Enjoy an old-fashioned vegetable soup, in your table. They are also perfect for pitch-in meals, potluck, meetings, picnics, etc. For your next opportunity to choose the old coalnational news, okra, from the community where I attended school for the year 1950, or my favorite broccoli casserole. All these recipes are from my early years in southern Indiana. Broccoli Rice is particularly good, will always be a good response when it is shared with others at every opportunity.

CABBAGE CASSEROLE

MED 1 cabbage
1 / 2 pound bulk pork sausage
1 tablespoon onion flakes
1 cup bread crumbs
2 eggs
1 / 4 cup milk
Salttaste
Pepper to taste

Cut the cabbage and cook until cooked. Drain. Meanwhile, crumble the sausage and cook until the fat Drain the browned sausage. Beat eggs and add milk. Mix onion flakes and crumbs of bread into egg mixture. Add salt and pepper to taste. Pour the mixture into a greased pan or baking sheet and bake at 350 degrees for 25 minutes.

OKRA CASSEROLE

1 / 2 cup chopped onion
1 / 2 cup green bell pepper
1 / 3 cup margarine
2 tablespoons flour
1 teaspoonsalt
1 / 2 teaspoon pepper
2 cup chopped tomatoes
1 1 / 4 cups sliced okra
4 slices American cheese

Preheat oven to 350 degrees. Grease a baking dish. Set aside.

In a 10-inch skillet, melt margarine, cook onion and bell pepper until tender crisp. Mix flour, salt and pepper mixture into the pan, mix well. Add the tomatoes and okra and stir thoroughly. Spoon the mixture into the prepared pan. Top with cheese. Bake at 350 degrees for 20 to 25minutes.

BROCCOLI RICE CASSEROLE

This is the dish of broccoli that is popular in my family for many many years.

1 / 2 stick oleo, a part of grease pan 2-qt
1 small onion, chopped
A square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg instructions

Bake at 375 degrees.

oleo melted in a pan, add chopped onion. Cook over low heat until the oniontransparent to the network. Add the broccoli and continue cooking until the broccoli is just divorced. Mix well, add broth and cheese. Minutes, add the rice. Mix well and pour into prepared pan. Bake at 375 degrees for 20 minutes.

Note: This soup can be made a day ahead, refrigerate for baking and add 5 to 10 minutes cooking time.

Have fun!

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Recipes for healthy eating fried vegetables

The vegetables are healthy. It revitalizes the immune system and other organs of the body. Here are healthy baked recipes you can try at home.

Easy Baked Asparagus Cream
Ingredients:
¼ cup Peppercorn Ranch Dressing
½ cup Ritz crackers with cheese, mashed
1 pound trimmed asparagus
2 tablespoons grated Parmesan cheese KRAFT

Directions:
Preheat oven to 350oF. Cook asparagus in large pot of boiling water 2to 3 minutes. Drain, where it is bright green. Add the asparagus in a sauce with ½ cup of baking two quarters. Sprinkle with cheese and cracker crumbs. Bake for about 10 or 15 minutes. Wait until the cheese is lightly browned.

Fried Cabbage
Ingredients:
3 cup shredded red cabbage
3 tablespoons brown sugar
1 / 4 cup seedless raisins
1 / 4 cup cider vinegar
½ red onion, thinly sliced

Directions:
Preheat the oven to 450degrees Fahrenheit. Two quarters in a baking dish low, stir the vinegar and sugar. Stir until sugar is dissolved. Add and mix the cabbage, onion and raisins in vinegar and sugar. Cover and cook for 20 minutes. Stir after 10 minutes.

Grilled seasonal vegetables
Ingredients:
¼ cup chopped fresh herbs such as basil, rosemary and oregano
1 small eggplant, cut into slices ¼ inch
½ teaspoon salt
1 red pepper, green and yellow, cut into ¼inch slices
2 Italian squash, and slice pieces lengthwise ¼ inch

Directions:
Combine spices in a small bowl. Allow for at least 3 hours. Place the egg plant in a large sieve. Sprinkle with salt. Allow to drain for an hour. Remove the grate from the grill and heat to medium. Spray grill with cooking spray. Moisten with vegetable cooking spray. Sprinkle with spice mixture. Place on barbecue grill and cook for about 10 or 15 minutes. Waitgrill is cool and lightly golden on both sides.

Glazed carrots
Ingredients:
4 cups (8 medium) carrots, sliced ¼
½ cup water
½ cup dry white wine
2 teaspoons margarine
1 tablespoon lemon juice
2 teaspoons brown sugar

Directions:
Boil 5 primary ingredients in a large skillet over medium heat for 12 to 15 minutes. Make sure the liquid has evaporated. Reduce heat to medium and low. Mix lemon juicefruit juice and sugar cane. Cook 5 minutes. Stirring occasionally until carrots are glazed.

Baked Penne with Roasted Vegetables
Ingredients:
1 yellow onion, peeled and cut into strips 1 inch
1 pound penne
¼ cup extra virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup sliced fontina
1 ½ cup frozen peas thawed
1 / 4 cup grated Parmesan cheese, plus 1 / 3 cup for topping
½ cup grated smoked mozzarella
1 teaspoon Italian dried herb mix or herbs de Provence
2 tablespoons butter, cut into small pieces
2 red peppers, cut into strips 1 inch wide
2 medium zucchini, cut into 1 cm cubes
3 cups of sauce
2 zucchini, cut into 1 cm cubes
Cut 4 cremini mushrooms

Directions:
Preheat oven to 450F. On a baking pan, mix the peppers, squash, mushrooms, zucchini and onions with dried herbs,½ teaspoon salt, olive oil and ½ teaspoon pepper. Bake for 15 minutes until tender. Set aside. Cook pasta in boiling salted water for about 6 minutes. Make sure it is just enough for her to soften a bit '. Drain. Add the drained pasta in a large bowl. Mix with peas, roasted vegetables, tomato sauce, cheese, ½ teaspoon salt and ½ teaspoon pepper. Put the dough into a clean pot. Then cover with 1 / 3 cup Parmesan cheese and bits of butter. Bake forabout 25 minutes until the cheese melts.

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Chinese Cooking Recipes - 5 Vegetables Choices For Ramen and La Mian

Chinese and Japanese cuisine are more about the overall meal than just one component. Chinese cooking recipes like la mian use noodles to bring a heavier food with vegetables. There are many vegetables that are distinctly Asian in nature and go well with any of the Japanese or Chinese cooking recipes.

Ramen is a noodle soup that originated from Chinese cooking recipes with la mian. Many of the vegetables can be found in more than just one recipe. The key to many of the ingredients is to keep them big enough to be picked up with chop sticks. Small vegetables such as corn kernels are seldom seen in Asian cuisine.

The Vegetables

--1. Scallions/Green Onions
--2. Shiitake Mushrooms
--3. Bok Choy
--4. Mung Bean Sprouts
--5. Daikon/White Radish

Scallions/Green Onions

Scallions/green onions are long stem green vegetables. They have an onion flavor but are much more mild than a white onion. Their color and flavor bring a brightness to the dashi/soup of ramen dishes.

Shiitake Mushrooms

Shiitake mushrooms are know as the Japanese mushroom. They have a much more earthy flavor than white button mushrooms and can be found fresh or dried in your supermarket. The mushroom has a firm texture and can add a lot of flavor and firmness to any broth.

Bok Choy

Bok choy is a cabbage or lettuce originating in China. It has a light sweet flavor and crisp texture. Many times a small handful of leaves are tossed into a soup to add the sweet flavor that offset the onions and mushrooms. They turn a dark vibrant green as well when boiled for just a moment and usually loose some of their crisp texture.

Mung Bean Sprouts

Mung bean sprouts are sprout of the mung bean. They are typically white and have a yellow edible seed on the end. They are very crisp and light with a mild sweet flavor. They add color and texture to many dishes and should be added near the end of cooking or they loose their light flavor and crisp texture.

Daikon/White Radish

Daikon is a white radish that has the shape of a carrot. It has a stronger flavor than round red radishes and is used in fresh dishes like salads. They are sliced thin and added to soups but loose some of their flavor to other flavors of the dish. Daikons are used more in Chinese cooking recipes than Japanese cuisine but still bring flavor to ramen dishes.

More Ideas

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Tasty Crockpot Soups With Vegetables

If you want to make economical, easy and delicious food, what about making crockpot vegetable soups? You can use all kinds of vegetables to make delicious soup recipes, including asparagus, potatoes, carrots, turnips, broccoli, cabbage and more. If you have some vegetables, which need to be used, up or if you see some vegetables on sale at the grocery store, snap them up because you can turn them in to a delicious crockpot soup.

You can make most soups in a crockpot and that even includes classic recipes like French onion soup. Actually, crockpot cooking brings out the flavor of all the ingredients you use and makes a more rounded and balanced soup than if you were to cook it in a soup pot.

Inventing New Vegetable Soup Recipes

If you like to be creative you can even make up your own vegetable soup recipes. Combine some broth and some chopped vegetables in your crockpot. Add a few herbs and spices and leave it to cook for a few hours. You can come up with some really clever soups this way and find new flavor combinations. If you are going to add cream or fresh herbs, add these at the end of the cooking time. If you are also adding meat, you might like to sear and brown it in a skillet before adding it to the crockpot to finish cooking.

How to Make Asparagus Soup in a Crockpot

The following recipe makes enough asparagus soup for four servings. The recipe is very simple to follow and the ingredients are kept simple. Most of the flavor comes from the asparagus, onions, and chicken broth. The potatoes make the soup filling and the parsley adds a nice accent.

What you will need:

2 lbs fresh asparagus
6 finely chopped green onions
1/4 teaspoon seasoned salt
5 cups chicken broth
2 cups peeled, cubed baking potatoes, in 1/2 inch cubes
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish
2 tablespoons sour cream, for garnish

How to make it:

Rinse the asparagus spears and snap the woody ends off. Cut them into one-inch pieces. Mix the broth, potatoes, asparagus, and green onions in a crockpot. Cover and cook for about six hours on low or until the potatoes are soft. Turn the temperature up to high. Puree the vegetable solids in batches, using a food processor or blender, adding some of the cooking liquid too. Put the liquid back into the crockpot and stir in the salt and pepper, adding more to taste if you like. Cover and cook for another half an hour on high. Serve garnished with a swirl of sour cream and the chopped parsley.

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An Easy Dinner Recipe - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

This easy dinner recipe is also an easy clean up. You need only a broiling pan and a cutting board to make the complete meal. The menu features broiled pork tenderloin and broiled vegetables. Add a nice slice of bread to round out the meal. The vegetables are broiled right alongside the meat for a quick, easy dinner recipe that is sure to please.

Garlic Ginger Pork Tenderloin Dinner

3/4 pound pork tenderloin

1 Tablespoon garlic, minced

1 Tablespoon fresh ginger root, minced

seasoned salt

1 large onion, sliced thin

2 small yellow squash or zucchini squash

2 medium size tomatoes

1-2 Tablespoons olive oil

Few drops balsamic vinegar (optional)

kosher salt

Preheat the broiler
Combine the ginger and garlic. Pierce the tenderloin all over the surface forming little pockets. Rub the ginger and garlic mixture into these pockets. Season the outside well with seasoning salt.
Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, around the pork tenderloin.
Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a little balsamic vinegar.
Broil 4 - 6 inches from the heat for 8 minutes.
Turn the pork tenderloin over. Broil for another 6 minutes.
When the pork is done, transfer to a cutting board and let rest for 5 minutes.
Cut the pork into thin slices and arrange on dinner plates with the onion, squash and tomato. Enjoy!
You can roast any other vegetables you desire with this easy dinner recipe as well. Use sliced peppers, leftover boiled or baked potatoes or sweet potatoes.

This easy dinner recipe for pork tenderloin prepared is very with garlic and ginger, but it is delicious! It is worth the effort to make the pockets for the ginger and garlic. The spiciness penetrates the meat. If you don't want to be bothered making the pockets, then coat the meat with the spices on the outside. I prefer Lawry's Seasoned Salt for coating the outside, give it a good sprinkle. The salty spiciness makes this dish.

You can prepare a pork loin this way as well, but it will need to cook much longer. Usually, when preparing a loin, I prepare it this way, then put it on the grill for about 30 - 45 minutes or until done.

I hope you enjoy this easy dinner recipe and that it will inspire you to try broiling other vegetables and meats for an easy and quick meal.

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