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Old 12-19-2011, 10:44 PM   #11
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Quote:
Originally Posted by Gourmet Greg View Post
Taxlady, also you might enjoy that recipe with blue cheese butter. Mix about 4 parts butter to one part blue cheese. Actually I like to make it about 1:2 or 1:1 but I really like blue cheese.

Just leave the butter and blue cheese on the counter to soften, then mix.. No further processing necessary. Keeps well in refrigerator for a week to 10 days.
Blue cheese butter. What a concept. I'm going to have to give that a try.
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Old 12-19-2011, 10:45 PM   #12
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Originally Posted by little_spoon View Post
Hi,

I am looking for very easy veggie recipes ...Happy Holidays!
This one is super easy... holiday colors..
Green Beans with Tomatoes and Chilies
4 or 5 slices bacon
1 medium onion, chopped
1 can diced tomatoes and green chilies (Ro Tel)
3 cans French-style green beans, drained

Brown bacon in medium sauce pan and remove, reserving the drippings. Sauté the onion and add the tomatoes with green chilies with the juice and drained green beans. Simmer for 15 minutes on medium heat. Garnish with the chopped bacon just before serving.
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Old 12-20-2011, 07:11 AM   #13
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A big hit with my family over the years has always been creamed carrots. White sauce with boiled fresh carrots. I prefer to buy the carrots with the green tops still attached. They have a fresher taste to me. It reminds me of going into the garden and pulling them right from the ground, and rinsing them off at the outdoor spigot for eating while playing. When mixed in with potatoes on your plate, oh my!
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Old 12-20-2011, 10:34 AM   #14
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I like to saute veggies as a quick side dish. Best combos are mushrooms, zucchini, and a bit of red pepper and one small roma tomato. Sprinkle with s&p and dress with a splash of soy sauce before setting on the table and its a winner.

I also like to keep veggies as naked as possible. You can put them in lots of things, but there are so many things to do with lovely veggies its a shame not to let their natural flavors shine. Here's a few quick easy ones.

- proscuitto wrapped blanched asparagus (heated under the broiler)
- green beans steamed and tossed with butter and sprinkled with a chile/garlic mix
- broccoli/cauliflower steamed with cheese sauce on the side
- shredded cabbage sauteed in bacon fat and garlic, dressed with balsamic vinegar before it hits the table.
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Old 12-20-2011, 11:24 AM   #15
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roasted brussels sprouts with garlic
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Old 12-20-2011, 04:08 PM   #16
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When my husband hits our local gourmet store, he jokes with our purveyors that other women want chocolate and roses, but Claire wants to try a new blue cheese. How can I so love something I really disliked as a child? Needless to say, this blue cheese butter will be happening sometimes soon in our house.
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Old 12-20-2011, 04:10 PM   #17
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I like brussels sprouts particularly with orange. It can be as simple as butter and a dab of frozen orange juice concentrate, nuked with frozen sprouts and tossed. More fancy is orange zest, butter and a grind or two of nutmeg; sprouts halved and sauteed in the butter mixture.
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Old 12-20-2011, 06:33 PM   #18
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Wow - these ideas are excellent. I never considered the various combination that are present here! My mouth is watering now! Thank you all so much!
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Old 12-20-2011, 06:47 PM   #19
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Question Substitute for corn?

Sir Loin,

Can garden peas or something be substituted for the corn? Unfortunately I have intolerance to corn.

Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Everyone who tries this one seems to enjoy it:

SUFFERIN’ SUCCOTASH

Ingredients:
¼ pound sliced bacon
1 small onion, chopped
2 garlic cloves, minced
1 (16-ounce) package frozen corn, thawed
1 (10-ounce) package frozen baby lima beans, thawed
1 (10-ounce) package frozen okra, thawed (optional)
1 large fresh Jalapeño pepper, finely chopped
¾ pound cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar
¼ cup chopped fresh basil
Salt and freshly ground black pepper
Instructions:
Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.

Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and sauté until vegetables are tender, about 7 minutes. Stir in vinegar, basil, salt, and pepper, and adjust seasonings, to taste. Serve succotash with bacon crumbled over the top.
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Old 12-20-2011, 06:47 PM   #20
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I like this easy carrot recipe. Julienne your carrots into about 3" x 3/16" x 3/16" spears. Steam them but not quite to serving doneness. Meanwhile lightly saute some minced garlic in butter until limp but not browned. Add the carrots to the garlic butter, season with a bit of salt and some sugar, toss a few times to finish the carrots, then serve. I think the sugar has something to do with balancing the taste of the garlic so I recommend not skipping it.
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