2 lbs canned pork and beans
1/2 c. maple syrup
1 t. dijon mustard
1 onion, chopped
1 t. ketchup
6 bacon slices
Mix all of the ingredients together. Pour into a covered 2-quart baking dish. Bake for 45 minutes at 325. Remove the cover and bake for 15 minutes longer.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Vegetable Mac & Cheese
1 1/2 cups dried tubular pasta, such as elbow macaroni
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
Twice Baked Potatoes
Twice Baked Potatoes
Ingredients:
4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese
4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese
Directions:
Preheat oven to 350 degrees. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff the potato shells with mashed pulp mixture and sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is bubbling.
Preheat oven to 350 degrees. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff the potato shells with mashed pulp mixture and sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is bubbling.
Deviled Eggs
Deviled Eggs
Ingredients:
14 large eggs, hard boiled and peeled
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 teaspoon prepared mustard
Salt and pepper, for taste
Directions:
Halve eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.Fill egg whites evenly with yolk mixture. Store covered in refrigerator.
Ingredients:
14 large eggs, hard boiled and peeled
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 teaspoon prepared mustard
Salt and pepper, for taste
Directions:
Halve eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.Fill egg whites evenly with yolk mixture. Store covered in refrigerator.
Mushroom Fried Rice
Mushroom Fried Rice
1 1/2 cups long-grain rice
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
1/4 teaspoon dried red-pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon Asian sesame oil
1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything’s warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
New Years Black-Eyed Peas
New Years Black-Eyed Peas
Ingredients:
1/4 cup butter
1 small onion, chopped
1 small green bell pepper, seeded and
chopped
8 ounces smoked sausage, sliced
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15.5 ounce) cans black-eyed peas
1 (1 inch) cube smoked hog jowl
3/4 cup water
1/2 cup cooked white rice
1/2 cup shredded Cheddar cheese
Directions:
Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and smoked
sausage. Season with garlic powder, salt and pepper. Add the black-eyed peas and hog jowl for flavoring (and luck for the next year!) Pour in the water and bring to a boil. Simmer over low heat for 1 hour. When ready to serve, stir in cooked rice and cheese until cheese has melted.
Ingredients:
1/4 cup butter
1 small onion, chopped
1 small green bell pepper, seeded and
chopped
8 ounces smoked sausage, sliced
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15.5 ounce) cans black-eyed peas
1 (1 inch) cube smoked hog jowl
3/4 cup water
1/2 cup cooked white rice
1/2 cup shredded Cheddar cheese
Directions:
Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and smoked
sausage. Season with garlic powder, salt and pepper. Add the black-eyed peas and hog jowl for flavoring (and luck for the next year!) Pour in the water and bring to a boil. Simmer over low heat for 1 hour. When ready to serve, stir in cooked rice and cheese until cheese has melted.
Lemon-Basil Roasted Vegetables
3 Tbsp. Country Crock® Spread, melted
2 large zucchini and/or yellow squash, chopped
2 large red bell peppers, chopped
1 small red onion, chopped
1 large clove garlic, finely chopped
2 large tomatoes, seeded and chopped
1/4 cup loosely packed fresh basil leaves, thinly sliced
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground black pepper
Directions:
Preheat oven to 450°. Toss Country Crock® Spread, zucchini, red peppers and red onion in shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
Meanwhile, arrange tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Combine roasted vegetables with tomatoes. Serve warm, room temperature or chilled.
Source: www.countrycrock.com/recipe/detail/12949/1/lemon-basil-roasted-vegetables
2 large zucchini and/or yellow squash, chopped
2 large red bell peppers, chopped
1 small red onion, chopped
1 large clove garlic, finely chopped
2 large tomatoes, seeded and chopped
1/4 cup loosely packed fresh basil leaves, thinly sliced
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground black pepper
Directions:
Preheat oven to 450°. Toss Country Crock® Spread, zucchini, red peppers and red onion in shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
Meanwhile, arrange tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Combine roasted vegetables with tomatoes. Serve warm, room temperature or chilled.
Source: www.countrycrock.com/recipe/detail/12949/1/lemon-basil-roasted-vegetables
Roasted Cauliflower
8 cups cauliflower florets
3 Tbsp. Country Crock® Spread, melted
1 Tbsp. lemon juice
2 cloves garlic, chopped
Pinch ground black pepper
2 Tbsp. grated Parmesan cheese
Directions:
Preheat oven to 400°. Arrange cauliflower, Country Crock® Spread, lemon juice, garlic and pepper in 13 x 9-inch baking dish; toss to coat.
Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.
Source: www.countrycrock.com/
3 Tbsp. Country Crock® Spread, melted
1 Tbsp. lemon juice
2 cloves garlic, chopped
Pinch ground black pepper
2 Tbsp. grated Parmesan cheese
Directions:
Preheat oven to 400°. Arrange cauliflower, Country Crock® Spread, lemon juice, garlic and pepper in 13 x 9-inch baking dish; toss to coat.
Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.
Source: www.countrycrock.com/
Tuna Noodle Casserole
1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
Preheat oven to 350 degrees F. Coat a 2 quart casserole dish with cooking spray.
In a large pot of salted water, boil noodles until done and drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes.
Subscribe to:
Posts (Atom)