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#1
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Recipe time!
AH! I think it is time for a troll-b-que. Anybody have any ideas for a
christmas/holiday meal? A friend of mine sent me his recipe for green bean casserole, but I haven't had a chance to try it yet. I can't have the "traditional" green bean casserole made w/cream of mushroom soup because I am allergic to cow's milk, so this looked good to me. I can substitute sheeps milk romano for the parmesan. Here it is! Green Bean Cesar 1 pkg of frozen French Style Green Beans 3 Tbsp Italian Dressing 1 Tbsp Dried Onion Flakes 1 Tbsp Butter or Margarine 3 Tbsp Unseasoned Bread Crumbs 3 Tbsp Parmesian Cheese (or whatever type of hard cheese you want) Thaw the green beans in a collander under running cold water and set aside. In a bowl mix the Italian Dressing and onion flakes together. Then toss in the green beans and toss to season the beans...try and get them evenly coated (as much as possible). In a small pan melt the butter/margarine and add the crumbs and grated cheese and mix until it becomes crumbly. In a ovensafe dish put the greenbeans and seasoning from the bowl and top with the crumbly mixture. If you don't have enough, just make some more. You want to have the top fairly well covered. Heat your oven to 350, and place in oven for 20-25 minutes until heated through. Pull them out and shove them in your face! Enjoy! |
#2
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Recipe time!
I've decided on a barley casserole instead of potato or
rice, this year. It's easy - and different, because most people don't think of barley except as an ingredient for soup. Simply saute sliced mushrooms, onion and celery in butter or margarine, put in casserole with 1 cup of pearl barley and 1 cup of broth (meat, chicken or vegetable), bake in 350F degree oven for half an hour, add an additional cupful of broth and continue baking for another half hour, or until liquid is absorbed. (Salt and pepper to taste, of course.) I may do the first stage of the cooking in the microwave (as I do to shorten the cooking time for baked potatos) - if so, I'll let you know how it turns out. This recipe serves four, BTW, but it's easy enough to double or triple. (Slivered or sliced almonds sprinkled on top to toast add a festive touch, but it's plenty good as-is.) Mishi wrote: AH! I think it is time for a troll-b-que. Anybody have any ideas for a christmas/holiday meal? A friend of mine sent me his recipe for green bean casserole, but I haven't had a chance to try it yet. I can't have the "traditional" green bean casserole made w/cream of mushroom soup because I am allergic to cow's milk, so this looked good to me. I can substitute sheeps milk romano for the parmesan. Here it is! Green Bean Cesar 1 pkg of frozen French Style Green Beans 3 Tbsp Italian Dressing 1 Tbsp Dried Onion Flakes 1 Tbsp Butter or Margarine 3 Tbsp Unseasoned Bread Crumbs 3 Tbsp Parmesian Cheese (or whatever type of hard cheese you want) Thaw the green beans in a collander under running cold water and set aside. In a bowl mix the Italian Dressing and onion flakes together. Then toss in the green beans and toss to season the beans...try and get them evenly coated (as much as possible). In a small pan melt the butter/margarine and add the crumbs and grated cheese and mix until it becomes crumbly. In a ovensafe dish put the greenbeans and seasoning from the bowl and top with the crumbly mixture. If you don't have enough, just make some more. You want to have the top fairly well covered. Heat your oven to 350, and place in oven for 20-25 minutes until heated through. Pull them out and shove them in your face! Enjoy! |
#3
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Recipe time!
this is excellent with broccoli or cauliflower also. I sometimes substitute
a package of brown mushroom gravy and a can of mushrooms for the soup and cows milk in the traditional recipe... but I do weight watchers and recently looked at the onions and their points, total freak out won't be eating that again EVER if I can help it, Lee... looking for the pumpkin fluff recipe and not finding it... GGGRRR Mishi wrote in message ... AH! I think it is time for a troll-b-que. Anybody have any ideas for a christmas/holiday meal? A friend of mine sent me his recipe for green bean casserole, but I haven't had a chance to try it yet. I can't have the "traditional" green bean casserole made w/cream of mushroom soup because I am allergic to cow's milk, so this looked good to me. I can substitute sheeps milk romano for the parmesan. Here it is! Green Bean Cesar 1 pkg of frozen French Style Green Beans 3 Tbsp Italian Dressing 1 Tbsp Dried Onion Flakes 1 Tbsp Butter or Margarine 3 Tbsp Unseasoned Bread Crumbs 3 Tbsp Parmesian Cheese (or whatever type of hard cheese you want) Thaw the green beans in a collander under running cold water and set aside. In a bowl mix the Italian Dressing and onion flakes together. Then toss in the green beans and toss to season the beans...try and get them evenly coated (as much as possible). In a small pan melt the butter/margarine and add the crumbs and grated cheese and mix until it becomes crumbly. In a ovensafe dish put the greenbeans and seasoning from the bowl and top with the crumbly mixture. If you don't have enough, just make some more. You want to have the top fairly well covered. Heat your oven to 350, and place in oven for 20-25 minutes until heated through. Pull them out and shove them in your face! Enjoy! |
#4
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Recipe time!
"EvelynVogtGamble(Divamanque)" wrote in
: I've decided on a barley casserole instead of potato or rice, this year. It's easy - and different, because most people don't think of barley except as an ingredient for soup. Simply saute sliced mushrooms, onion and celery in butter or margarine, put in casserole with 1 cup of pearl barley and 1 cup of broth (meat, chicken or vegetable), bake in 350F degree oven for half an hour, add an additional cupful of broth and continue baking for another half hour, or until liquid is absorbed. (Salt and pepper to taste, of course.) I may do the first stage of the cooking in the microwave (as I do to shorten the cooking time for baked potatos) - if so, I'll let you know how it turns out. This recipe serves four, BTW, but it's easy enough to double or triple. (Slivered or sliced almonds sprinkled on top to toast add a festive touch, but it's plenty good as-is.) ummmmmmm barley... Love it. Andy |
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