Ingredients
1 large can sweet potatoes, drained OR 3-4 large fresh sweet potatoes
1/2 C butter
1 t vanilla
3/4 C sugar
2 eggs
1/3 C sweetened, condensed milk
Topping:
1/2 C brown sugar
2 1/2 T butter
1/4 C flour
1/2 C pecans
Procedure
Place the sweet potatoes, butter, vanilla, sugar, eggs and sweetened, condensed milk in a large mixing bowl and mash. Mix topping ingredients like pie crust and place on mashed sweet potato mixture. Bake at 350 for 20- 30 min.
Everyone always requests that I make this dish for holiday dinners. We also like it with Amy B's oven fried pork chops. It is sinful but DELICIOUS!!
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Saturday, January 31, 2009
Sweet Potato Hash with Bacon (Amy B)
Ingredients
1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme
Procedure
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.
* Could be a holiday side dish
1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme
Procedure
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.
* Could be a holiday side dish
Sugar and Spice Roasted Squash (Betsy)
Ingredients
(the recipe calls for 2 large Acorn squash but I used 1 small acorn and 1 small "buttercup" squash when I made it the first time and it was fab. The 2nd time I made it, I used butternut squash and it was even better!)
cut your squash in half and then in quarters (if using butternut, just cut in half)
cream together the following ingredients:
(ALL measurments are approximate, I'm a very bad direction follower!)
6 T softened butter
1 ~ 3 Generous T brown sugar
1~2 generous T maple syrup (I didn' thave any of the "real" thing so I just used the tacky ol Log Cabin and it worked fine)
2 generous tsp cinnamon
2 generous tsp ground cloves
1 generous tsp allspice
1 generous tsp nutmeg
GENEROUS pinch of red pepper
Procedure
cream those things together and put about a tablespoon or so onto each of the quarters or halves of squash. Put in a casserole dish and cover tightly with foil. Bake at 350 for 45min, uncover and baste with the yummy juice that has by now dripped everywhere, recover tightly and bake for another 45 min or so. Serve individually or scrape out the "skin" and sort of mush up the squash. I also used this as a base for butternut squash soup that was simply AMAZING and FABULOUS if you like spicey/savory/sweet stuff. Hope you enjoy as much as I've been enjoying it all week! I'm on a seriously scary squash kick here!
Bon Appetite!
Betsy
(the recipe calls for 2 large Acorn squash but I used 1 small acorn and 1 small "buttercup" squash when I made it the first time and it was fab. The 2nd time I made it, I used butternut squash and it was even better!)
cut your squash in half and then in quarters (if using butternut, just cut in half)
cream together the following ingredients:
(ALL measurments are approximate, I'm a very bad direction follower!)
6 T softened butter
1 ~ 3 Generous T brown sugar
1~2 generous T maple syrup (I didn' thave any of the "real" thing so I just used the tacky ol Log Cabin and it worked fine)
2 generous tsp cinnamon
2 generous tsp ground cloves
1 generous tsp allspice
1 generous tsp nutmeg
GENEROUS pinch of red pepper
Procedure
cream those things together and put about a tablespoon or so onto each of the quarters or halves of squash. Put in a casserole dish and cover tightly with foil. Bake at 350 for 45min, uncover and baste with the yummy juice that has by now dripped everywhere, recover tightly and bake for another 45 min or so. Serve individually or scrape out the "skin" and sort of mush up the squash. I also used this as a base for butternut squash soup that was simply AMAZING and FABULOUS if you like spicey/savory/sweet stuff. Hope you enjoy as much as I've been enjoying it all week! I'm on a seriously scary squash kick here!
Bon Appetite!
Betsy
Squash & Apple Bake (Kathleen)
Ingredients
2 lbs butternut or buttercup squash, peeled and chopped
2 apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/4 cup butter or margarine, melted
1 tbs flour
1 tsp salt
1/2 tsp cinnamon
Procedure
Preheat oven to 350
Arrange squash in an ungreased baking dish and top with the apple slices.
Mix the rest of the ingredients and drop over the squash/apple mixture.
Cover with foil and bake for 50 minutes.
Uncover and continue to cook until the juices are syrupy (approx another 20 minutes).
2 lbs butternut or buttercup squash, peeled and chopped
2 apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/4 cup butter or margarine, melted
1 tbs flour
1 tsp salt
1/2 tsp cinnamon
Procedure
Preheat oven to 350
Arrange squash in an ungreased baking dish and top with the apple slices.
Mix the rest of the ingredients and drop over the squash/apple mixture.
Cover with foil and bake for 50 minutes.
Uncover and continue to cook until the juices are syrupy (approx another 20 minutes).
Potato Casserole (Kathleen)
Ingredients
½ cup chopped onion
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. Container sour cream
2 cups shredded cheddar cheese
30 oz. bag of frozen country-style hashed brown potatoes
Procedure
Stir together first five ingredients to blend in a large bowl. Add potatoes and toss together
Spread in a 13” x 9” baking pan. (Spray pan with Pam for easy clean-up.)
Bake at 350 degrees for 1 ½ hours (until top is lightly browned and potatoes are bubbling.)
Note: I've started adding some cauliflower puree to this to up the nutrient quotient - can't taste a difference at all!
½ cup chopped onion
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. Container sour cream
2 cups shredded cheddar cheese
30 oz. bag of frozen country-style hashed brown potatoes
Procedure
Stir together first five ingredients to blend in a large bowl. Add potatoes and toss together
Spread in a 13” x 9” baking pan. (Spray pan with Pam for easy clean-up.)
Bake at 350 degrees for 1 ½ hours (until top is lightly browned and potatoes are bubbling.)
Note: I've started adding some cauliflower puree to this to up the nutrient quotient - can't taste a difference at all!
Grilled Calabacitas - Zucchini and/or or Yellow Squash (Amy B)
Ingredients
Squash
Zucchini
Olive Oil
Salt and Pepper
Procedure
For the grilled veggies, all you would do is slice the squash lengthwise into 1/4-1/2" slices, toss with olive oil, salt & pepper, and grill until tender. (Just takes a few minutes!)
Squash
Zucchini
Olive Oil
Salt and Pepper
Procedure
For the grilled veggies, all you would do is slice the squash lengthwise into 1/4-1/2" slices, toss with olive oil, salt & pepper, and grill until tender. (Just takes a few minutes!)
Green Bean Casserole with a twist (Kari)
Ingredients
2 TBSP. butter
2 TBSP. flour
1 tsp. salt
1 tsp sugar
1/2 onion diced
1 C sour cream
3 (14.5 oz) cans french style green beans (drained)
2 C shedded cheese (marble/cojack/cheddar)
1/2 C crumbled buttery crackers or french onions
Procedure
1. Preheat oven to 350
2. Melt 2 TBSP. butter in skillet over med heat. Stir in flour until smooth and cook for 1 minute. Stir in salt, sugar, onion and sour cream. Add green beans and stir to coat.
3. Transfer to casserole dish. Spread cheese over the top. Toss crackers with butter and put on the top of the cheese. Or french onions (nummy)
4. Bake for 30 minutes covered or until top is bubbly.
Voila! A nice change from the regular- very tasty.
2 TBSP. butter
2 TBSP. flour
1 tsp. salt
1 tsp sugar
1/2 onion diced
1 C sour cream
3 (14.5 oz) cans french style green beans (drained)
2 C shedded cheese (marble/cojack/cheddar)
1/2 C crumbled buttery crackers or french onions
Procedure
1. Preheat oven to 350
2. Melt 2 TBSP. butter in skillet over med heat. Stir in flour until smooth and cook for 1 minute. Stir in salt, sugar, onion and sour cream. Add green beans and stir to coat.
3. Transfer to casserole dish. Spread cheese over the top. Toss crackers with butter and put on the top of the cheese. Or french onions (nummy)
4. Bake for 30 minutes covered or until top is bubbly.
Voila! A nice change from the regular- very tasty.
Chipotle Mashed Potatoes (Amy B)
Ingredients
2 lbs of potatoes
4 oz. of cream cheese/neufchatel
1/4-1/2 cup milk or half and half
About 2 chipotle chiles, chopped (the kind packed in adobo sauce)
1-2 tablespoons of the adobo sauce from the chiles (you can add more if you desire)
A bit of garlic powder
Salt and pepper to taste
Some chopped fresh chives
Procedure
Prepare about 2 lbs. of potatoes as you would for typical mashed potatoes. When potatoes are tender, mash and then fold in: 4 oz. of cream cheese/neufchatel; 1/4-1/2 cup milk or half and half; about 2 chipotle chiles, chopped (the kind packed in adobo sauce); 1-2 tablespoons of the adobo sauce from the chiles (you can add more if you desire); a bit of garlic powder; salt and pepper to taste. A good garnish is some chopped fresh chives.
2 lbs of potatoes
4 oz. of cream cheese/neufchatel
1/4-1/2 cup milk or half and half
About 2 chipotle chiles, chopped (the kind packed in adobo sauce)
1-2 tablespoons of the adobo sauce from the chiles (you can add more if you desire)
A bit of garlic powder
Salt and pepper to taste
Some chopped fresh chives
Procedure
Prepare about 2 lbs. of potatoes as you would for typical mashed potatoes. When potatoes are tender, mash and then fold in: 4 oz. of cream cheese/neufchatel; 1/4-1/2 cup milk or half and half; about 2 chipotle chiles, chopped (the kind packed in adobo sauce); 1-2 tablespoons of the adobo sauce from the chiles (you can add more if you desire); a bit of garlic powder; salt and pepper to taste. A good garnish is some chopped fresh chives.
Broccoli with Smoked Almonds
Ingredients
1 pkg frozen broccoli florets, thawed
1/2 t minced garlic
1 T olive oil
1/2 C water
1/4 t salt
1/3 C smoked or raosted salted almonds, coarsely chopped
1 jar (2oz) sliced pimento
Procedure
In a large skillet, saute broccoli and garlic in oil for 2 minutes. Add water and salt; bring to a boil. Reduce heat; cover and cooktill broccoli is tender.
Add almonds and pimento and cook uncovered until water has evaporated.
1 pkg frozen broccoli florets, thawed
1/2 t minced garlic
1 T olive oil
1/2 C water
1/4 t salt
1/3 C smoked or raosted salted almonds, coarsely chopped
1 jar (2oz) sliced pimento
Procedure
In a large skillet, saute broccoli and garlic in oil for 2 minutes. Add water and salt; bring to a boil. Reduce heat; cover and cooktill broccoli is tender.
Add almonds and pimento and cook uncovered until water has evaporated.
Broccoli Casserole (Jen)
Ingredients
(best side dish ever :)
1 1/2 lbs fresh broccoli
salted water
2 tbsp melted butter
2 tbsp flour
1/4 tsp salt
dash of pepper
1 cup milk
1 tbsp grated onion
3/4 cup mayo
3 eggs beaten
Procedure
Trim fresh broccoli, cook until tender but slightly crisp. Drain and chop coarsely
In another pan, blend butter w/ flour salt & pepper, cook until bubbly. Gradualy stir in milk, cook until THICK & SMOOTH (takes a while).
Remove from heat & stir in onion, mayo & eggs. Mix in broccoli
Turn into a 2 qt. casserole dish.
Place casserole dish inisde another container with water at bottom, about 1 inch up the side when casserole dish is inside.
Bake at 350 for 30 min (knife should come out clean)
Can be doubled to 4 qt, bake 45+ min, until knife comes out clean.
(best side dish ever :)
1 1/2 lbs fresh broccoli
salted water
2 tbsp melted butter
2 tbsp flour
1/4 tsp salt
dash of pepper
1 cup milk
1 tbsp grated onion
3/4 cup mayo
3 eggs beaten
Procedure
Trim fresh broccoli, cook until tender but slightly crisp. Drain and chop coarsely
In another pan, blend butter w/ flour salt & pepper, cook until bubbly. Gradualy stir in milk, cook until THICK & SMOOTH (takes a while).
Remove from heat & stir in onion, mayo & eggs. Mix in broccoli
Turn into a 2 qt. casserole dish.
Place casserole dish inisde another container with water at bottom, about 1 inch up the side when casserole dish is inside.
Bake at 350 for 30 min (knife should come out clean)
Can be doubled to 4 qt, bake 45+ min, until knife comes out clean.
Baked Potato (Emily)
Instead of your traditional baked potato...rub with olive oil and bake on the rack about 2 hours at 400 degrees.
Aphrodisiac Green Beans (Carla)
Ingredients
Fresh green beans
3 or 4 cloves of garlic, minced
a few table spoons of butter
a few tablespoons of sliced and toasted almonds
Procedure
Melt the butter, add the minced garlic and saute the green beans until tender crisp. Sprinkle with almonds and saute a little longer
Fresh green beans
3 or 4 cloves of garlic, minced
a few table spoons of butter
a few tablespoons of sliced and toasted almonds
Procedure
Melt the butter, add the minced garlic and saute the green beans until tender crisp. Sprinkle with almonds and saute a little longer
Friday, January 30, 2009
Acorn Squash (Year of Crockpotting)
Ingredients
--acorn squash
--2 T brown sugar
--2 T butter
--2 tsp cinnamon
--4 pinches of salt
Procedure
I use a 4 quart crockpot. Cut the squash in quarters, and scoop out the seeds and stringy pulp. I gave the innards to the guinea pigs; they were thrilled.Put 1/2 T of butter and 1/2 T of brown sugar into each quarter. Sprinkle 1/2 tsp of cinnamon onto each brown sugar pile. Add a small pinch of salt to each quarter.Lower the pieces into your crockpot. Cover and cook on high for 2 hours, or on low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.
Kathleen Note: I halved the amounts of sugar, butter and cinnamon and found it more than sweet enough for us.
http://crockpot365.blogspot.com/2008/10/acorn-squash-crockpot-recipe.html
--acorn squash
--2 T brown sugar
--2 T butter
--2 tsp cinnamon
--4 pinches of salt
Procedure
I use a 4 quart crockpot. Cut the squash in quarters, and scoop out the seeds and stringy pulp. I gave the innards to the guinea pigs; they were thrilled.Put 1/2 T of butter and 1/2 T of brown sugar into each quarter. Sprinkle 1/2 tsp of cinnamon onto each brown sugar pile. Add a small pinch of salt to each quarter.Lower the pieces into your crockpot. Cover and cook on high for 2 hours, or on low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.
Kathleen Note: I halved the amounts of sugar, butter and cinnamon and found it more than sweet enough for us.
http://crockpot365.blogspot.com/2008/10/acorn-squash-crockpot-recipe.html
Scalloped Potatoes with Ham
Ingredients
2 tablespoons butter **
2 tablespoons flour **
1 1/2 cups milk **
Salt and pepper
** I 1 1/2 times this part. I find it makes it better (not too dry) when you reheat it.
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Procedure
Preheat oven to 350 degrees. Butter a baking dish. (I used 13 X 9)
In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper.
Continue layering ingredients, ending with the remaining cheese on top.
Bake for 45 minutes or until golden and bubbly. (I had to bake for an hour - need to check that potatoes are done)
*** I find this reheats better when re-warmed in the oven instead of the microwave.
** Can be used as a side dish or main dish.
2 tablespoons butter **
2 tablespoons flour **
1 1/2 cups milk **
Salt and pepper
** I 1 1/2 times this part. I find it makes it better (not too dry) when you reheat it.
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Procedure
Preheat oven to 350 degrees. Butter a baking dish. (I used 13 X 9)
In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper.
Continue layering ingredients, ending with the remaining cheese on top.
Bake for 45 minutes or until golden and bubbly. (I had to bake for an hour - need to check that potatoes are done)
*** I find this reheats better when re-warmed in the oven instead of the microwave.
** Can be used as a side dish or main dish.
Company Potatoes (Brenda)
2 lbs hashbrowns
1/2 cup melted marg or butter
1 tsp salt
1/2 tsp pepper
2 Tbls dehydrated onions
10 oz can of cream of chicken soup
2 cups sour cream
2 cups grated cheddar cheese
Thaw potatoes and mix in all ingredients. Pour in greased 9x13 pan.
Topping:
1/4 cup melted marg or butter
2 cups crushed corn flakes
mix together and sprinkle over potatoes.
Bake at 350 for 1 hour
1/2 cup melted marg or butter
1 tsp salt
1/2 tsp pepper
2 Tbls dehydrated onions
10 oz can of cream of chicken soup
2 cups sour cream
2 cups grated cheddar cheese
Thaw potatoes and mix in all ingredients. Pour in greased 9x13 pan.
Topping:
1/4 cup melted marg or butter
2 cups crushed corn flakes
mix together and sprinkle over potatoes.
Bake at 350 for 1 hour
Sunday, November 30, 2008
Broccoli and Rice Casserole ~ Erin
broccoli and rice casserole
heat 2 tbs oil in pan. Saute 1/4 cup chopped onion and 1/4 cup chopped celery. Add frozen or thawed broccoli. Steam and stir till soft. Add 8 oz velveeta or cheese whiz, 1 cup water, 1 cup minute rice 1 can cream of chicken soup and 1/2 cup milk. Cook till bubbly. pour into casserole and bake uncovered 20 minutes at 350 degrees.
heat 2 tbs oil in pan. Saute 1/4 cup chopped onion and 1/4 cup chopped celery. Add frozen or thawed broccoli. Steam and stir till soft. Add 8 oz velveeta or cheese whiz, 1 cup water, 1 cup minute rice 1 can cream of chicken soup and 1/2 cup milk. Cook till bubbly. pour into casserole and bake uncovered 20 minutes at 350 degrees.
Celery Casserole ~ Erin
celery casserole
2 cups diced celery
1 can cream of chicken soup
1 can water chestnuts, sliced
30 butter crackers, like ritz or hi ho
1 stick butter
slivered almonds
mix first 3 ingredients. Melt butter and crumble crackers, and mix in the butter. Spread over celery mixture. Sprinkle with almonds. Bake uncovered at 350 degrees for 15-20 minutes, until brown and crusty.
2 cups diced celery
1 can cream of chicken soup
1 can water chestnuts, sliced
30 butter crackers, like ritz or hi ho
1 stick butter
slivered almonds
mix first 3 ingredients. Melt butter and crumble crackers, and mix in the butter. Spread over celery mixture. Sprinkle with almonds. Bake uncovered at 350 degrees for 15-20 minutes, until brown and crusty.
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