2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider or white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted
Tag Archives: Vegetable
Colorful Vegetable Saute
by fk on 01. Oct, 2011 in Recipes
Freezer Vegetable Soup
by fk on 01. Oct, 2011 in Recipes
SOUP BASE:
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced cooked potatoes
2 cups water
Creamy Vegetable Sandwich Spread
by fk on 30. Sep, 2011 in Recipes
2 (8 ounce) packages cream cheese, softened
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 dash ground black pepper
1 dash paprika
1 dash garlic salt
Saucy Beef and Vegetable Casserole
by fk on 29. Sep, 2011 in Recipes
1 pound ground beef
1 cup shredded zucchini
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/2 cup salsa
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can whole kernel corn, drained
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 cup butter
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1 cup milk
Beefy Vegetable Soup
by fk on 29. Sep, 2011 in Recipes
10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
1/4 tablespoon ground black pepper
1/2 teaspoon salt
1 1/2 cups seashell pasta
1 cup shredded Cheddar cheese
Polenta and Vegetable Casserole
by fk on 28. Sep, 2011 in Recipes
1 (16 ounce) tube polenta, cut into 1/2 inch slices
1 (16 ounce) can black beans
1 (15 ounce) can kidney beans
1 (10 ounce) can whole kernel corn
1 onion, chopped
1 green bell pepper, chopped
1 small eggplant, peeled and cubed
6 fresh mushrooms, chopped
1 (1.27 ounce) packet dry fajita seasoning
1 (8 ounce) jar salsa
1 cup shredded mozzarella cheese
1/3 cup black olives
Colorful Vegetable Bake
by fk on 27. Sep, 2011 in Recipes
3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, seeded and chopped
2 cups shredded Cheddar cheese
3 cups chopped zucchini
1 cup biscuit/baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 eggs
1 cup milk
Savory Vegetable Stuffing Bake
by fk on 27. Sep, 2011 in Recipes
1/4 pound bulk pork sausage
1 large onion, chopped
1/2 teaspoon dried thyme leaves, crushed
1 (10.75 ounce) can Campbell’s¬Æ Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 (8 ounce) can stewed tomatoes
2 cups frozen vegetable combination (broccoli, corn, red pepper)
3 cups Pepperidge Farm® Herb Seasoned Stuffing
Alison’s Slow Cooker Vegetable Beef Soup
by fk on 26. Sep, 2011 in Recipes
1 1/2 pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil
Italian Sausage and Vegetable Roast
by fk on 26. Sep, 2011 in Recipes
1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
1 medium red pepper, cut into 1-inch strips
2 fennel bulbs, cut into wedges
6 medium Italian plum tomatoes, cut into wedges
2 teaspoons dried oregano leaves, crushed
1 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
4 cups hot cooked creamy polenta*
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