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| Yield: 4 Servings
2 tb Butter |
| In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside. Meanwhile, in large pot of boiling salted water, cook pasta for 5 [Can be prepared to this point and cooled in refrigerator. Cover and Bake in 350F 180C oven for about 35 minutes or until heated through. Serve with crisp cucumber and red onion salad. Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g In nonstick skillet, melt butter over medium-low heat; cook garlic, Meanwhile, in large pot of boiling salted water, cook pasta for 5 [Can be prepared to this point and cooled in refrigerator. Cover and Bake in 350F 180C oven for about 35 minutes or until heated through. Serve with crisp cucumber and red onion salad. Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g |
Vegetable Bean Casserole Recipe
Looking For A Vegetarian Casserole Recipe
Does anyone know an easy/quick vegetarian casserole dish that's relatively healthy and inexpensive?
I need something that will satisfy my boyfriend's big man appetite.
I'd like to find a really nice bean casserole too.
| HOW ABOUT A CLASSIC GREEN BEAN CASSEROLE?
My Mum used to make this one , it was always one of my favorites. |
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| INGREDIENTS 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's® French Fried Onions |
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Stir the bean mixture. Sprinkle with the remaining onions. |
What Comfort Food Takes You Back To Your Childhood?
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It only takes a whiff of something doesn't it, to take you back in time.
The fragrance of a flower when you're on vacation, the aroma of cotton candy when you're at a fairground, the smell of baking bread, always hard to resist, when you're walking past that bakery. It works with food too ! For me, the comfort food that most takes me back to my childhood has to be macaroni cheese, or cheesy macaroni as my mum used to call it. I've noticed that several of the top chefs have come up with remakes of classic childhood favourite recipes, but for my recipe for cheesy macaroni bake, I'm going to stick with my mum's original recipe. Enjoy! |
WHAT ARE YOUR COMFORT FOODS?
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Ingredients
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Do YOU have a favorite comfort food?Please share your comfort food recipe below. |
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I’m looking for a simple but tasty yellow squash casserole recipe?
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There are a lot of recipes for yellow squash casseroles, often know as summer casseroles.
YELLOW SQUASH CASSEROLE RECIPE |
Ingredients
* 4 cups sliced yellow squash
1 courgette ( if desired)
* 1/2 cup chopped onion
* 35 buttery round crackers, crushed
* 1 cup shredded Cheddar cheese
* 2 eggs, beaten
* 3/4 cup milk
* 1/4 cup butter, melted
* 1 teaspoon salt
* ground black pepper to taste
* 2 tablespoons butter
Preparation Time: 20 Min Cooking Time:30 Ready In:50 Min
Directions
Preheat your oven to 400 degrees F (200 degrees C).
Put squash ( and courgette if used ) and onion in a large skillet over medium heat.
Pour in a small amount of water.
Cover, and cook for about 5 minutes until the squash ( and courgette) is tender.
Drain well, and place in a large bowl.
Mix together cracker crumbs and cheese in a medium sized owl.
Stir half of the cracker mixture into the cooked squash and onions.
Mix together eggs and milk in a small bowl, then add to squash mixture.
Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9x13 inch baking dish.
Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
