Vegetables

Syrian Green Beans

Posted on August 6, 2007. Filed under: Vegetables |

INGREDIENTS

  • 1 (16 ounce) package frozen cut green beans
  • 1/4 cup extra virgin olive oil
  • salt to taste
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro

DIRECTIONS

  1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  2. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

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Apple and Poppy Seed Slaw: Kitchen Madonna

Posted on June 25, 2007. Filed under: Lunch, Salads, Side Dish, Vegetables |

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. This can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.

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Golden Baked Onions

Posted on June 25, 2007. Filed under: Side Dish, Vegetables |

Golden Baked Onions (Taste of Home Feb./Mar/ 2004)

6 large sweet onions, thinly sliced
1/4 cup butter or margarine
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup milk
1/8 tsp. pepper
3 cups (12 oz) shredded Swiss cheese, divided (2 cups and 1 cup)
6 slices French bread (3/4″ thick)
2 tbsp. butter or margarine, melted

In a large skillet, saute onions in butter until tender, about 12 minutes. In a bowl, combine the soup, milk, pepper and 2 cups cheese. Stir in onions.

Transfer to a greased 2 qt. baking dish. Sprinkle with remaining cheese. Brush bread slices with melted butter on one side. Arrange buttered side up over cheese. Bake, uncovered at 350* for 25-30 minutes or until bubbly. If desired, broil 4-6″ from heat until bread is golden brown. Let stand for 5 minutes before serving. Yield 6-8 servings.

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