Black Beans
(to go with Sweet Pork for a Café Rio style salad/burrito)
Ingredients:
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
Directions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Serve with sweet pork for a Café Rio salad.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Tuesday, March 3, 2009
Cilantro-Lime Rice
Cilantro-Lime Rice
Ingredients:
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
Directions:
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice. Serve with sweet pork for a Café Rio salad.
Ingredients:
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
Directions:
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice. Serve with sweet pork for a Café Rio salad.
Sour Cream Potatoes
Contributed by Sarah Parker
Ingredients:
1 bag frozen hash browns
Combine and heat to make sauce:
1 can Cream of Chicken Soup
1/3 cube melted butter
½ pt. Sour cream
Grated onion
Grated cheese
Combine- Spread in greased pan 13 x 9. Cook at 350 degrees for 45 min.
Roasted Potato Medley
Ingredients:
2 sweet potatoes or yams
4 russet potatoes8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions:
1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.3. Spread the potatoes in a single layer onto a large baking sheet.4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!
2 sweet potatoes or yams
4 russet potatoes8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions:
1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.3. Spread the potatoes in a single layer onto a large baking sheet.4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!
Zucchini Casserole
Contributed by Rosie Groesbeck
Ingredients:
6 medium zucchini
2 beaten eggs
1 cup cottage cheese
¾ tsp dill weed
1 cup Monterey jack cheese
¾ tsp salt
Directions:
Slice zucchini (lengthwise is pretty). Simmer for 5 minutes in salted water. Drain. Place in casserole dish. Top with all other ingredients. You can sprinkle with bread crumbs if desired. Bake at 350 degrees for 15 minutes.
Ingredients:
6 medium zucchini
2 beaten eggs
1 cup cottage cheese
¾ tsp dill weed
1 cup Monterey jack cheese
¾ tsp salt
Directions:
Slice zucchini (lengthwise is pretty). Simmer for 5 minutes in salted water. Drain. Place in casserole dish. Top with all other ingredients. You can sprinkle with bread crumbs if desired. Bake at 350 degrees for 15 minutes.
Baked French Fries
Contributed by Rosie Groesbeck
Ingredients:
3-5 whole potatoes
Italian Seasoning, Seasoning salt, onion salt or other desired seasoning
Oil
Salt
Directions:
Wash potatoes. Cut them into thin strips or wedges. Spray baking sheet with Pam. Place potatoes on sheet. You can sprinkle oil at this point or you don’t have to. Sprinkle spices and salt. Bake at 400 degrees for 20-30 minutes. Check to see if centers are soft and outside is crisp. For best results, flip fries after 10 minutes. These are of course really good with Fry Sauce which you make with 1 cup ketchup and 1 cup mayo.
Ingredients:
3-5 whole potatoes
Italian Seasoning, Seasoning salt, onion salt or other desired seasoning
Oil
Salt
Directions:
Wash potatoes. Cut them into thin strips or wedges. Spray baking sheet with Pam. Place potatoes on sheet. You can sprinkle oil at this point or you don’t have to. Sprinkle spices and salt. Bake at 400 degrees for 20-30 minutes. Check to see if centers are soft and outside is crisp. For best results, flip fries after 10 minutes. These are of course really good with Fry Sauce which you make with 1 cup ketchup and 1 cup mayo.
Beef Flavored Mushroom Rice
Contributed by Rosie Groesbeck
Ingredients:
1 cube butter, melted
1 cup cooked rice
1 onion, diced
1 small can mushrooms with juice
1 can beef broth
A little water
Directions
Simmer altogether until mixed well and looks ready.
Ingredients:
1 cube butter, melted
1 cup cooked rice
1 onion, diced
1 small can mushrooms with juice
1 can beef broth
A little water
Directions
Simmer altogether until mixed well and looks ready.
Sweet Potato Delight
Contributed by Ann Fugere
Ingredients:
3 c. mashed sweet potatoes (in store they are called yams and have the dark skin; yams are a type of sweet potato)
¾ c. granulated sugar
½ c. butter
2 eggs
1/3 c. milk
1 tsp. vanilla
Directions:
Peel potatoes and cut unto 1 inch pieces. Boil in large pan of water until they are soft when stabbed with a fork. Drain potatoes. Mash potatoes with mixer and measure into measuring cup. Put mashed potatoes into bowl. Add remaining ingredients and mix well. Spray casserole dish with Pam. Put potato mixture into casserole dish and top with crust.
Crust:
1/3 c. brown sugar
1 c. chopped nuts (I use pecans)
½ c. melted butter
1/3 c. flour
Directions:
Mix brown sugar and flour together in small bowl. Sprinkle over top of potatoes. Chop nuts and spread on top of casserole. Drizzle melted butter over the top of the nut and flour mixture. Bake at 350 degrees for 30 minutes. Serve hot.
Ingredients:
3 c. mashed sweet potatoes (in store they are called yams and have the dark skin; yams are a type of sweet potato)
¾ c. granulated sugar
½ c. butter
2 eggs
1/3 c. milk
1 tsp. vanilla
Directions:
Peel potatoes and cut unto 1 inch pieces. Boil in large pan of water until they are soft when stabbed with a fork. Drain potatoes. Mash potatoes with mixer and measure into measuring cup. Put mashed potatoes into bowl. Add remaining ingredients and mix well. Spray casserole dish with Pam. Put potato mixture into casserole dish and top with crust.
Crust:
1/3 c. brown sugar
1 c. chopped nuts (I use pecans)
½ c. melted butter
1/3 c. flour
Directions:
Mix brown sugar and flour together in small bowl. Sprinkle over top of potatoes. Chop nuts and spread on top of casserole. Drizzle melted butter over the top of the nut and flour mixture. Bake at 350 degrees for 30 minutes. Serve hot.
Grated AuGratin Potatoes
Contributed by Rosie Groesbeck
Ingredients:
6 boiled potatoes, grated
¼-1/2 cup chopped green onions
1 can cream of chicken soup, heated
2 tbsp butter
1 cup grated cheese
Directions:
Heat soup undiluted. Stir in butter & onions. Add 1 pint sour cream and add potatoes. Top with cheese. Bake for 40 minutes at 350 degrees.
Ingredients:
6 boiled potatoes, grated
¼-1/2 cup chopped green onions
1 can cream of chicken soup, heated
2 tbsp butter
1 cup grated cheese
Directions:
Heat soup undiluted. Stir in butter & onions. Add 1 pint sour cream and add potatoes. Top with cheese. Bake for 40 minutes at 350 degrees.
Grilled Vegetables
Contributed by Megan Scott
Ingredients:
Zucchini
Olive Oil
Carrots
Salt
Red Bell Pepper
Pepper
Red Onion
Oregano
Mushrooms (whole)
Tarragon or Basil
Directions:
They key is to use a lot of fresh herbs and not too much olive oil.*
Cut the carrots and zucchini in halves or thirds length wise. Cut the bell pepper into quarters, the red onion in half across the width and leave mushrooms whole. Toss in olive oil, salt and pepper. Grill the Zucchini 1st on both sides, lay out to cool. Do the same for the peppers, onions and mushrooms. Turn down heat slightly and cook carrots longer to get them tender. Cool vegetables. Season with fresh herbs. Finish by cooking 5-8 minutes in oven at 325 degrees on cookie sheet.
Notes:
There are no measurements because it is just personal taste. You can make a ton or very little. These are divine.
Ingredients:
Zucchini
Olive Oil
Carrots
Salt
Red Bell Pepper
Pepper
Red Onion
Oregano
Mushrooms (whole)
Tarragon or Basil
Directions:
They key is to use a lot of fresh herbs and not too much olive oil.*
Cut the carrots and zucchini in halves or thirds length wise. Cut the bell pepper into quarters, the red onion in half across the width and leave mushrooms whole. Toss in olive oil, salt and pepper. Grill the Zucchini 1st on both sides, lay out to cool. Do the same for the peppers, onions and mushrooms. Turn down heat slightly and cook carrots longer to get them tender. Cool vegetables. Season with fresh herbs. Finish by cooking 5-8 minutes in oven at 325 degrees on cookie sheet.
Notes:
There are no measurements because it is just personal taste. You can make a ton or very little. These are divine.
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