vegetable

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

Scalloped Potatoes

potatoes

butter

flour

milk

salt

cayenne pepper

cheddar cheese

paprika

In a small sauce pan, melt butter and blend in flour.

Add all of cold milk, stirring with a whisk.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Repeat with second layer of potatoes and cheese sauce.

Bake uncovered for about 1 hour at 350&deg;F.

I have no business cooking. I have no idea what I'm doing, so I find recipes on Recipezaar with high ratings, scour the comments for hints and say a little prayer before any attempts in the kitchen. While these potatoes are delicious, I thought I would share what I learned in case there is anyone as desperately in need of help in the kitchen as me.

First, I bought a mandolin specifically for this recipe, and I'm glad I did. Saved me A LOT of time. However, in putting half the potatoes in, I didn't separate them carefully enough... so in some cases, it was as though the slices were three times what they ought to have been.  DUH. Next time, I will take the time and care to lay the potatoes out in a single layer with a tiny bit of sauce alternating each layer to keep them from sticking together and not cooking thoroughly.

Next, I made this recipe the day before because I've heard they taste better the second day. The first day, I tasted them and was worried that in putting the amount of salt called for in the recipe in that I had over-salted and ruined them.  But the next day, they weren't salty at all - they were perfect. (I cooked them the full hour; the next day, let them come to room temperature for an hour and then re-heated them at 350 for 30 minutes. Due to my not separating the slices enough, some of the potatoes were STILL not quite done.) But if I were to plan to eat them the same day, I would cut way down on the salt.

Hope no one needs as much help in the kitchen as me (if they do, they probably need another adult to watch them to ensure they don't end up killing themselves in a tragic vegetable-peeler-incident), but if so, hope this was helpful. Overall, this is an amazing recipe that even *I* couldn't ruin!

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

Ground Beef Stuffed Green Bell Peppers With Cheese

green peppers

lb beef, Ground

onion, Chopped

(16 ounce) can tomatoes, diced

rice

water

Worcestershire sauce

cheddar cheese, Shredded (about 4 ounces)

Cut off the tops of green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of the peppers lightly with salt.

In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.

in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.

Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for      30    minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Loved the recipe, but had to change up a bit.  Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn.  I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs.  Yum !!!!

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

The Best Easy Beef and Broccoli Stir-Fry

cornstarch, divided

water,

water, divided

garlic powder

vegetable oil, divided

broccoli florets

onion,

soy sauce

brown sugar

ginger

rice,

sesame seeds,

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.

Serve over rice and garnish with toasted sesame seeds (optional).

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil.  I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking.  This is so delicious - can't wait to try it next w/ chicken and/or shrimp.

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

olive oil

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

garlic,

fennel seeds

red pepper flakes

plum tomatoes,

Kosher salt

dry white wine

salmon fillet,

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

Salt

baby carrots

honey

lemon juice

flat-leaf parsley

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

broccoli

salt and pepper

Chef Name: Food Network Kitchens

Full Recipe Name: Roasted Broccoli with Garlic

Talent Recipe: 

FNK Recipe: Food Network Kitchen’s Roasted Broccoli with Garlic, as seen on Food Network

Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides

Show Name: 

Episode:

Food Network / Cooking Channel: Food Network

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Delicious however it only took 15 minutes and I added parmesan cheese after I put it in a serving bowl.

I love the way this broccoli comes out crispy. I added cayenne pepper to give it a kick and it comes out perfectly. 

The flavor was outstanding.  It was very easy to prepare.  However, the texture was slightly tough as compared to steamed broccoli.  If you could just perfectly steam the broccoli for 3 minutes, and while it was steaming saute the garlic in olive oil, then drizzle over broccoli, it would be extra steps but better flavor, I believe.

A really tasty recipe for Broccoli! I loved it! Watch the cooking time so you don’t burn the broccoli. But it was very good and I’ll make again! 

This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables. 

Delicious. I've made this multiple times and usually use vegetable oil, sometimes garlic powder, sometimes I sprinkle parm cheese on top too. Its always delicious with any minor variation and everyone loves it.

I did mine by only putting garlic in the oven, crushed and sprinkled over the broccoli. Then I mixed up salt/pepper/lemon juice/olive oil and did a quick shake in a bowl. Turned out excellent. Also, 10 minutes was plenty with my oven at 450 degrees, so make sure you check if you're not sure if you've got a hotter oven. 

It's a broccoli burst extravaganza in your mouth! I will never waste time steaming broccoli in a separate pot again. I united this broccoli along side salmon on parchment paper on a cookie sheet ...oh my!

For the sake of nutrition, how much is one serving?

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Olive Garden Copycat Zuppa Toscana

sausage

vidalia onion, chopped

bacon,

Accent seasoning (optional)

garlic

chicken

heavy whipping cream (tempered)

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.

Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).

Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.

Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

Yum yum yum... this soup totally blew me away... it's DELICIOUS.  As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my tastebuds, I can truly say that my soup tonight came out as a PERFECT match.  I did customize this recipe with the help of previous readers, so I recommend following it like this...  I used 1 lb of hot Italian sausage, 3 medium to large potatoes UNPEELED, 1 small onion, 3 strips of thick sliced bacon, 4 cloves of garlic, 3 cups of kale (veins removed and sliced thin like ribbons), 32 oz of chicken broth, 2.5 cups of water, and 1 1/4 cups of half and half.  I removed the casings from the sausage and browned the meat in a skillet, then putting aside in a stockpot.  Then in the same skillet, I cooked the bacon and onions side by side, and put the onions in the stockpot, and went to work chopping up the cooked bacon and also putting in the pot.  Then I sliced up all the potatoes... leave the skins on!... it creates awesome ribbons in the soup that add texture and flavor.  I sliced them lengthwise and then in half into 1/4 inch thick triangles.  Then I put the chicken broth, minced garlic, and water and let boil for about 30 minutes, until the potatoes were tender.  Then I added the kale and half & half and let simmer another 15 minutes or so until the kale was tender as well.  Although the hot sausage left a reddish colored film on top of the soup, it properly seasoned the soup without needing crushed red pepper (which the real OG recipe includes).  Remember this soup should have a nice zing to it so I found that hot italian sausage worked beautifully.  What a fabulous soup for this chilly weather!!  Bon Appetit!

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham

Easy Pizza Muffins

English muffins

pizza sauce tomato paste

cheese

pineapple

Ham, and especially pineapple, do not belong on any kind of pizza.

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Crock-Pot Chicken With Black Beans &amp; Cream Cheese

-5 boneless chicken breasts, frozen

(15 1/2 ounce) can black beans

(15 corn

(15 ounce) jar salsa, any kind

cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Yummy!  I make a Mexican Soup very similar to this.  BUT, I recently took a food safety certification course, and you should never put frozen meat into a crock pot.  With the low heat, the bacteria can build up during the slow thawing to cooking time.  Just thought I'd share that info!

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Delicious Chicken Pot Pie

potato, diced

onion, diced

celery, diced

carrot, diced

margarine

all-purpose flour

chicken broth

half-and-half

pepper

pie crusts (either store bought

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!!  My boys said, "it was da bomb", (meaning excellent).  I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

This cheesy nostalgic spud dish is on your table in less than an hour.

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