Ingredients:
6 large bright orange sweet potatoes
1 lb. dark brown sugar
1 stick butter
2 cups mini marshmallows
1/4 cup white sugar
2 tsp salt
Directions:
Wash and peel potatoes. Chunk potatoes into 2-in disks. Put potatoes in a pan and cover with water. Add salt & sugar to potatoes and water. Cover. Boil until potatoes are fork tender (approx 30 mins). Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 mins on 350F. Sprinkle with marshmallows and return to oven. Bake until marshmallows are brown.
Prep Time: 15 mins (for peeling and chopping)
Source: www.cook.com
Variations: I used 3 sweet potatoes and light brown sugar (instead of dark). Then I didn't measure anything. I just put in however much I wanted.
Marcos' Rating: This year he made these for me while I was making something else. But he didn't eat them so he has no rating.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
11.27.2009
Thanksgiving Green Bean Casserole
I only make it for Thanksgiving, hence the name, because I don't like green beans or mushrooms. Okay, so here are 2 different recipes I tried this year. Yesterday I made the first one, and today I made the second one. We'll see which one Marcos prefers.
Recipe #1: French's Green Bean Casserole
Ingredients:
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup french fried onions
2 (14.5 oz) cans green beans, drained OR 2 (9 oz) pkgs frozen cut green beans, thawed
Directions:
Mix soup and milk, then add pepper, beans and 2/3 cup onions in a 1.5 qt. casserole dish.
Bake at 350 F for 30 mins or until hot.
Stir.
Top with remaining onions and bakd for 5 more mins.
Prep Time: 5-10 mins, if that
Source: the back of the French's French Fried Onions can
Variations: none
Marcos' Rating: 15 (on a scale of 1-10)
-----------------------------------------
Recipe #2: Campell's Green Bean Casserole
Ingredients:
2 cans (10 3/4 oz)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
2 2/3 cups french fried onions
Directions:
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole.
Bake 350 F for 25 mins or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 more mins or until the onions are golden brown.
Prep Time: 5-10 mins maybe
Source: the back of the Campbell's Green Beans soup can
Variations: I made a forth of this recipe (it was only for Marcos to eat), and it still turned out good.
Marcos' Rating: (to be determined . . . he'll eat it tonight)
Recipe #1: French's Green Bean Casserole
Ingredients:
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup french fried onions
2 (14.5 oz) cans green beans, drained OR 2 (9 oz) pkgs frozen cut green beans, thawed
Directions:
Mix soup and milk, then add pepper, beans and 2/3 cup onions in a 1.5 qt. casserole dish.
Bake at 350 F for 30 mins or until hot.
Stir.
Top with remaining onions and bakd for 5 more mins.
Prep Time: 5-10 mins, if that
Source: the back of the French's French Fried Onions can
Variations: none
Marcos' Rating: 15 (on a scale of 1-10)
-----------------------------------------
Recipe #2: Campell's Green Bean Casserole
Ingredients:
2 cans (10 3/4 oz)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
2 2/3 cups french fried onions
Directions:
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole.
Bake 350 F for 25 mins or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 more mins or until the onions are golden brown.
Prep Time: 5-10 mins maybe
Source: the back of the Campbell's Green Beans soup can
Variations: I made a forth of this recipe (it was only for Marcos to eat), and it still turned out good.
Marcos' Rating: (to be determined . . . he'll eat it tonight)
9.13.2009
Corn Salsa
Ingredients:
4 cups frozen corn
4 fresh tomatoes, seeded & chopped
1 purple onion, finely chopped
2 diced avocados
2 cans black beans, rinsed & drained
1 can black eyed peas
cilantro, chopped, to taste
4-5 limes, juiced
1 tsp garlic powder
1 tsp salt
1 Tbsp sugar
Directions:
Let corn thaw in bowl--don't cook it.
Add all ingredients together.
Add lime juice & spices to taste
Prep Time: At least a half hour due to chopping, seeding, & rinsing
Source: My sister Erin
Variations: You can increase or decrease amounts as desired. I only put in half the onion.
When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.
Marcos' Rating: 7
4 cups frozen corn
4 fresh tomatoes, seeded & chopped
1 purple onion, finely chopped
2 diced avocados
2 cans black beans, rinsed & drained
1 can black eyed peas
cilantro, chopped, to taste
4-5 limes, juiced
1 tsp garlic powder
1 tsp salt
1 Tbsp sugar
Directions:
Let corn thaw in bowl--don't cook it.
Add all ingredients together.
Add lime juice & spices to taste
Prep Time: At least a half hour due to chopping, seeding, & rinsing
Source: My sister Erin
Variations: You can increase or decrease amounts as desired. I only put in half the onion.
When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.
Marcos' Rating: 7
Lime Rice
Ingredients:
2 Tbsp butter
3 cups long grain rice
1 yellow onion, chipped into small pieces
4 cloves garlic
6 2/3 cups water
8 tsp chicken bouillon
1 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 tsp salt
1 Tbsp lime juice
Directions:
In small saucepan, saute butter, onion, and garlic.
In large pan, bring water to a boil. Add bouillon, cilantro, cumin, chilies, lime juice, and salt.
Add onion, garlic, & rice.
Reduce heat & simmer for 30 mins.
Prep Time: chopping time (depends on how good your knife is) + saute time (about 5 mins)
Source: My sister Erin
Variations: I usually don't put in the whole yellow onion just because I don't like a lot of onion in my food. Also, this last time I only used about a third of large bunch of cilantro.
Marcos' Rating: 8
2 Tbsp butter
3 cups long grain rice
1 yellow onion, chipped into small pieces
4 cloves garlic
6 2/3 cups water
8 tsp chicken bouillon
1 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 tsp salt
1 Tbsp lime juice
Directions:
In small saucepan, saute butter, onion, and garlic.
In large pan, bring water to a boil. Add bouillon, cilantro, cumin, chilies, lime juice, and salt.
Add onion, garlic, & rice.
Reduce heat & simmer for 30 mins.
Prep Time: chopping time (depends on how good your knife is) + saute time (about 5 mins)
Source: My sister Erin
Variations: I usually don't put in the whole yellow onion just because I don't like a lot of onion in my food. Also, this last time I only used about a third of large bunch of cilantro.
Marcos' Rating: 8
2.26.2009
Potato/Macaroni Salad
Ingredients:
4 large potatoes
4 hard boiled eggs
1/2 bag macaroni noodles (about 6 oz. uncooked)
about 4-5 heaping large spoonfuls of Mayonnaise
onions, very finely chopped
celery (I used about 5 stalks)
carrots, chopped
Directions:
Wash & scrub potatoes. Boil with skins on. Check with a fork to see if done (should slip off fork). Let cool. Then peel & chop. (I left them in pretty big chunks.)
Boil eggs. Let cool. Then slice.
Boil macaroni noodles. Let cool.
In a big bowl, put potatoes, eggs, and macaroni. Add onions, celery, and carrots. Then add mayo one or two spoonfuls at time. Continue to add mayo until everything is moistened. Add salt & pepper to taste.
I actually divided my ingredients into two bowls (so it made two salads) and then combined at the end. I found that to be easier when mixing in the mayo.
This makes great left-overs, but you may have to add more mayo as time goes by because the mayo seems to seep into the potatoes & noodles.
Prep time: This takes some time because you have three things to boil & then allow to cool. If you have enough big pots, and you don't mind your house heating up, you can have everything going at the same time. By the time you're done chopping veggies, the noodles should be done. Anyway, I'd say to plan on at least an hour of preparing this dish. But it's totally worth it!
Source: Adapted from my mom's recipe (see below)
Variations:
My mom's original recipe calls for 10 potatoes, 6 eggs, 3/4 bag noodles, a whole jar of mayo, onions, celery, carrots, and a bag of frozen peas. You're supposed to let the peas thaw before mixing them in. But we don't like peas so I don't add them. Oh, and she seasons with salt, pepper, and celery salt.
Marcos' Rating: 15
4 large potatoes
4 hard boiled eggs
1/2 bag macaroni noodles (about 6 oz. uncooked)
about 4-5 heaping large spoonfuls of Mayonnaise
onions, very finely chopped
celery (I used about 5 stalks)
carrots, chopped
Directions:
Wash & scrub potatoes. Boil with skins on. Check with a fork to see if done (should slip off fork). Let cool. Then peel & chop. (I left them in pretty big chunks.)
Boil eggs. Let cool. Then slice.
Boil macaroni noodles. Let cool.
In a big bowl, put potatoes, eggs, and macaroni. Add onions, celery, and carrots. Then add mayo one or two spoonfuls at time. Continue to add mayo until everything is moistened. Add salt & pepper to taste.
I actually divided my ingredients into two bowls (so it made two salads) and then combined at the end. I found that to be easier when mixing in the mayo.
This makes great left-overs, but you may have to add more mayo as time goes by because the mayo seems to seep into the potatoes & noodles.
Prep time: This takes some time because you have three things to boil & then allow to cool. If you have enough big pots, and you don't mind your house heating up, you can have everything going at the same time. By the time you're done chopping veggies, the noodles should be done. Anyway, I'd say to plan on at least an hour of preparing this dish. But it's totally worth it!
Source: Adapted from my mom's recipe (see below)
Variations:
My mom's original recipe calls for 10 potatoes, 6 eggs, 3/4 bag noodles, a whole jar of mayo, onions, celery, carrots, and a bag of frozen peas. You're supposed to let the peas thaw before mixing them in. But we don't like peas so I don't add them. Oh, and she seasons with salt, pepper, and celery salt.
Marcos' Rating: 15
Fried Rice
Ingredients:
3 cups cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced meat (ham, bacon, beef, steak)
2 eggs
salt
pepper
soy sauce
oil
Directions:
In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.
It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.
Preparation time: 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)
Source: My mom
Variations: I don't put in any diced meat. And my pan is too small so I do half at a time.
Marcos' Rating: 10
I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.
3 cups cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced meat (ham, bacon, beef, steak)
2 eggs
salt
pepper
soy sauce
oil
Directions:
In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.
It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.
Preparation time: 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)
Source: My mom
Variations: I don't put in any diced meat. And my pan is too small so I do half at a time.
Marcos' Rating: 10
I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.
11.28.2008
Onion & Thyme Stuffing
This recipe was really easy and tasted great! I don't like stuffing from a box so I think from now on I'll just make my own so we can both enjoy!
Ingredients:
1 onion
4 sticks celery
6 slices day-old bread
fresh thyme
butter
Vegetable stock
1 egg
Directions:
Pre-heat oven to 180 degrees C. Cube bread & place in bowl. Chop onion and celery. Melt butter over medium heat in saucepan. Add onions & celery. Saute until onions are clear. Add onions & celery to bread. Add thyme, salt, & pepper to taste. Beat egg in separate bowl & add to bread mixture. Mix well. Moisten with vegetable stock & mix. At this point, you can add spices or cheese. Let sit to soak in the liquid for a few minutes. Transfer to a baking dish and cover with foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes.
Source: (somewhere online--I'll look for it & then edit this later)
Serves: 2-3 people
Prep time: 15-20 minutes before it goes into the oven
Marcos' rating: 10
Variations/Tips:
Veg Stock: I dissolved a cube of stock that called for 1 cup boiling water. Then I only used about half of that mixture for the bread to soak up.
Bread: I only used 2 hoagie rolls ("petit pains" in UK), about 7 inches long each. That's probably why it didn't make very much. When the bread soaks in the veg stock, remember that it will shrink.
Thyme: This was the first time I've cooked with fresh thyme. The packaging said to wash it before use. But then it was very difficult to scrape the little leaves off when it was wet. I ended up with a ton of leaves all over my fingers and under my nails. Next time I'll wash it and let it dry at the beginning. Then when I need to use it, it should be dry enough. I didn't use any other spices or cheese. Maybe I'll try that another day.
Next time I'll use more of each ingredient to get more finished product.
P.S. I did take a picture, but not until after we had eaten most of it. The picture didn't out well. Sorry Pam. :)
Ingredients:
1 onion
4 sticks celery
6 slices day-old bread
fresh thyme
butter
Vegetable stock
1 egg
Directions:
Pre-heat oven to 180 degrees C. Cube bread & place in bowl. Chop onion and celery. Melt butter over medium heat in saucepan. Add onions & celery. Saute until onions are clear. Add onions & celery to bread. Add thyme, salt, & pepper to taste. Beat egg in separate bowl & add to bread mixture. Mix well. Moisten with vegetable stock & mix. At this point, you can add spices or cheese. Let sit to soak in the liquid for a few minutes. Transfer to a baking dish and cover with foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes.
Source: (somewhere online--I'll look for it & then edit this later)
Serves: 2-3 people
Prep time: 15-20 minutes before it goes into the oven
Marcos' rating: 10
Variations/Tips:
Veg Stock: I dissolved a cube of stock that called for 1 cup boiling water. Then I only used about half of that mixture for the bread to soak up.
Bread: I only used 2 hoagie rolls ("petit pains" in UK), about 7 inches long each. That's probably why it didn't make very much. When the bread soaks in the veg stock, remember that it will shrink.
Thyme: This was the first time I've cooked with fresh thyme. The packaging said to wash it before use. But then it was very difficult to scrape the little leaves off when it was wet. I ended up with a ton of leaves all over my fingers and under my nails. Next time I'll wash it and let it dry at the beginning. Then when I need to use it, it should be dry enough. I didn't use any other spices or cheese. Maybe I'll try that another day.
Next time I'll use more of each ingredient to get more finished product.
P.S. I did take a picture, but not until after we had eaten most of it. The picture didn't out well. Sorry Pam. :)
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