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Shopping, Crafts, and Recipes on a Budget


Category: Vegetable Recipes

Preparation time: 40 minutes. Total Time: 2 hours.

Basic nutritional information:

Each serving contains about 685 calories, or which 500 are from fat. Cholesterol content is 420 mg. Sodium is 1683 mg. Total carbohydrates are about 38 g. These numbers will vary based on the number of servings you make and the types of ingredients you use.


12 bell peppers (all one color or you can mix it up)

1 lb ground beef

1 medium sized onion, finely chopped

1 lb sauerkraut

6 tbs extra virgin olive oil

3 tbs tomato paste

1 tb granulated sugar

Salt to taste

Pepper to taste

1 bunch dill, finely chopped

1/2 lb feta, small cubes

7oz crème fraiche

4 large eggs, beaten


1. Preheat your oven to: 400F/200C

If you have a gas oven: set the oven on 6

2. Cut the top off the bell peppers and set aside. You can use peppers that are all the same color, or you can mix your colors. This depends on personal style and desired presentation effects. Now remove the seeds and hollow out your peppers. Wash them out and set them aside to dry.

3. Brown the ground beef in a pan. If you are not using a nonstick pan, add a couple tablespoons of extra virgin olive oil to the pan to prevent sticking. Rinse the ground beef thoroughly, drain and set aside.

4. Sauté the onion in two tablespoons of extra virgin olive oil until they become clear and tender. Add in the sauerkraut and tomato paste. Stir well. Add in the granulated sugar and season with salt and pepper to taste. Simmer for 4-5 minutes stirring occasionally.

5. Add the browned ground beef to your mixture. Stir in well and continue simmering for additional 4-5 minutes to allow the flavors time to mingle and settle.

6. Add dill, feta and three tablespoons crème fraiche to the sauerkraut mixture. Stir well and continue to allow simmering. This is the filling for your peppers.

7. Lightly grease a casserole dish, or you can spray it with nonstick cooking spray. If you choose to use nonstick cooking spray, try to stay away from butter flavored varieties.

8. Spoon the filling into the peppers and set them inside the greased casserole dish.

9. Mix the eggs with the remaining crème fraiche, add a few drops of water and season with the hot paprika, salt and pepper to taste. Pour this over the tops of the stuffed peppers.

10. Place the tops of the peppers back onto their respective bottoms and cover the entire dish with a lid or foil. Seal the edges well and place the dish in the oven.

11. Bake the peppers for 40 minutes.

12. Remove the dish from the oven. Remove the lid, or foil, and lightly brush the tops of the peppers with the remaining extra virgin olive oil.

13. Place the dish back in the oven without the lid, or foil. Turn the oven off and allow the peppers to sit in the oven for another 10 minutes.

14. Serve immediately. If you like you can serve them whole with the lids placed beside them on the plate, or you can cut the in half and lay the halves next to each other. This is also according to you presentation style.

Ideas for a side dish:

Stuffed peppers are generally served as a one dish meal. However, if you are wondering what to prepare to serve with them, here are some ideas. You can prepare a nice rice pilaf, or potato pancakes.

I have also heard of some people preparing a corn or carrot dish to compliment the peppers. This is, again, entirely up to you and your presentation style. Of course, remember that if you add sides, you must remember to adjust your preparation time before your completed meal will be ready to enjoy.

I hope you enjoyed my recipe. For more stuffed peppers recipes and cooking tips, visit stuffed bell peppers.

Article Source:

Make Old-Fashioned Potato Salad Recipe
4 cups frozen hash browns
1 tablespoon salt
1 quart boiling water
1/4 cup mayonnaise
1/4 cup dairy sour cream
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sweet pickle juice
1-1/2 teaspoons prepared mustard
1/4 cup chopped celery
3 tablespoons diced sweet pickles
2 tablespoons chopped onion
2 hard-cooked eggs, chopped

Cook potatoes in the boiling water with the 1 tablespoon of salt added, covered, until fork tender. Drain. Combine the next 6 ingredients. Mix till smooth. Add next 4 ingredients and the warm potatoes. Toss lightly. Cover and refrigerate for several hours.

This potato salad has a very mellow taste. It’s my favorite! My family prefers more mustard.
Source: Nancy Carol Elder

Make Gingersnap Baked Beans Recipe
3/4 cup gingersnaps, crushed
2 tablespoons onion, chopped
1/4 cup brown sugar or syrup
bacon, fried crisp and crumbled
2 cans pork and beans
1/4 cup catsup

Mix all ingredients. Put in a 1-1/2 quart greased casserole. Bake at 375 degrees for 30 minutes.

This recipe came from a Woman’s World magazine around 25 years ago. Prepared this recipe for my daughter’s Girl Scout Halloween Party. All the mothers asked for the recipe.
Source: Nancy Carol Elder

A healthy diet should include 5 to 7 fruit and vegetable servings every day, are you getting enough vegetables in your diet? If not, I have a four 5 ingredients or less vegetable side dish recipes to share with you.

Two of these recipes are made in the microwave oven and one is made on the stove top so they are great for busy weeknight evenings. The final recipe is made in your conventional oven and is great for weekend family dinners.

Marinated Soy Sauce Mushrooms

2 sticks butter

1 1/2 cups granulated sugar

1/2 bottle of soy sauce

4 (12 ounce) packages of sliced mushrooms

In a large frying pan, saute the sliced mushrooms over low heat. Stir in the granulated sugar and soy sauce. Cover and simmer the mixture on low to medium heat for 15-20 minutes or until mushrooms are tender.

Microwave Cheesy Mixed Vegetables

1 small bag of frozen mixed vegetables

1 cup stuffing mix

8 oz. shredded cheddar cheese

4 tablespoons butter or margarine

Microwave the frozen mixed vegetables according to package directions. Place butter in a glass measuring cup and microwave it for 15 seconds or until it is melted. Pour the melted butter over the stuffing mix and stir well so that everything is combined. Place the veggies, stuffing mix and shredded cheese in a microwave safe dish and microwave on high for 2 minutes or until the cheese has melted. Serve immediately.

Oven Baked Frozen Peas

20 oz. bag of frozen peas

1 can cream of celery soup

1/2 cup seasoned bread crumbs

4 tablespoons butter, melted

salt and pepper to taste

Grease a 2 quart casserole baking dish with butter. Defrost frozen peas in the microwave according to package directions. Place thawed peas and soup into the casserole dish and stir them together. Melt butter in the microwave and mix it with the seasoned bread crumbs. Pour bread crumbs into the casserole dish along with salt and pepper. Stir so that all ingredients are well combined. Bake uncovered in a preheated 350 degree oven for 35-40 minutes or until done.

Microwave Glazed Carrots

1 lb. fresh carrots

1/4 cup water

1 tablespoon butter

1 tablespoon brown sugar

1 teaspoon dill

Wash and peel the carrots and slice them down into 1/4″ thick rounds. Place water into a 2 quart casserole baking dish and add in your sliced carrots. Cover dish and microwave on the high setting for 7 minutes. Let it stand in the microwave for 3 minutes and then drain away the water. Stir in the butter, brown sugar and dill and microwave for an additional 2 minutes. Serve immediately.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning a variety of foods for her family. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at where you can find menu ideas, cooking articles & tips and hundreds of free delicious recipes for real moms.

Make Cabbage in White Wine Recipe
6 Tbsp. bacon fat
1 large head cabbage, coarsely chopped
Salt & pepper to taste
1 small onion, sliced
1 c. dry white wine

Heat fat in large skillet or deep pan over medium heat. Put cabbage in & cook, stirring several times until it is lightly browned. Season with salt & pepper. Add onion & wine. Turn heat to simmer, and cook covered, until cabbage is soft & well blended, stirring occasionally. 4-6 servings.
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at .

Make Honeyed Vegetables

6 cups assorted green vegetables (e.g.: sliced courgettes, leeks,
celery, asparagus or cabbage, broccoli or cauliflower florets,
chopped green pepper or bean

Honey Sauce:
2 tbsp honey
2 tbsp vinegar
1 tbsp oil
1 tbsp finely grated fresh ginger

Capturing the essence of spring – this is a great recipe for tempting cautious vegetable eaters!

Stir-fry the vegetables for 8-10 minutes or until tender but still slightly crisp. Mix all the honey dressing ingredients together and gently heat in a saucepan or the microwave until the honey is melted. Pour the hot dressing over the warm vegetables. Serve immediately. Yield: 4 servings
Source: Dallas Morning News
Submitted by: New Zealand Vegetable & Potato Growers Federation

Make Glazed Carrots Recipe
6 medium carrots, peeled and sliced
2 tbsp brown sugar
2 tbsp butter
1 tbsp honey salt to taste

Steam carrots till tender. Drain off water. Add the remaining ingredients and place back on the stove, on low, for three to five minutes. Serve.
Source: “kimberly”

Salsa Recipe
3 quarts tomatoes peeled and chopped
3 cloves garlic chopped (or 3 tsp.)
2 large onions chopped
2 bell peppers chopped
4 seeded jalapenos (makes it very hot)
Juice of 2 limes
3 tsp. Salt
2 tsp. Black pepper
1 tsp. Red pepper
3 tsp. Parsley
¼ – ½ tsp. oregano

Simmer 20 minutes. Fill jars and water bath 30 minutes on rack or cloth.
Yield: 7 – 8 pints
Source: “samiam1944″

Make Roasted Corn (Camping Recipe)
Required Cooking Utensils
aluminum foil (if cooking over open fire)

Ears of corn still in the husk (1 or 2 per person)
Butter or margarine

Preparation :
Soak ears of corn in water for at least 2 hours. When campfire is hot with coals (or briquettes) lay corn (with shucks on) on grill. When cooking over an open fire I wrap each in a layer of tin foil to prevent husk from flaming and lay around base of fire. Turn occasionally (when cooking over coals the husks will turn black) depending on hotness of fire, they should be done in 20 to 30 minutes. Pull back shucks, add oleo and salt and pepper and enjoy! Serves 8 hungry folks or 6 real hungry folks!! Be sure and have plenty of napkins because they are messy! The number of ears depends on the number you are feeding! You will want at least 1 ear per person and maybe 2. These are excellent to have almost done when you put your steaks on the grill. YUMMY!

Note: I would have considered this to be to plain to post on this site except for the number of new campers who seem to have never tried corn cooked over a fire and the fact that this is one food we have never had leftovers of.

Source: Bug Lovers Camping Recipes

Ok so you have done the hard part and figured out what your main dish is going to be for that large group of friends you have invited over for dinner. Whew, you have it all figured out! But wait you need something to go with it. Something that will compliment it perfectly. What could you make? It has to be something simple and easy. You should make Golden Parmesan Potatoes of course!

These are the perfect side dish for so many main dishes. Or if you are simply hungry for potatoes these are perfect too. You can make them more of a main dish by adding a bit of shredded cheese and some crumbled up bacon or ham to the top about 5 minutes before you are done baking them. These potatoes are so simple to make that you can have your children help you make them!

Here are the instructions for making them. First of all, here is a list of the ingredients you will need:

6 large potatoes

¼ cup of all purpose flour

¼ cup of parmesan cheese

¾ teaspoon of salt

1/8th teaspoon of pepper

1/3 cup of butter or margarine

The first thing you should do is peal your potatoes. If the potatoes have nice skin on them you can leave the skin on and simply wash the potatoes. When you are done cleaning or pealing, Cut the potatoes into quarters and set aside.

Next, in a small saucepan, melt your butter or margarine and pour into a nine by thirteen inch baking pan or casserole dish.

Then in a large (gallon size) Ziploc bag, combine your flour, parmesan cheese, salt and pepper. I just put all the ingredients in the bag and shake it! Then moisten your potatoes with water and shake a few at a time in the bag until they are well coated with the flour mixture. When coated, place the potatoes one by one in the nine by thirteen inch pan. Do not layer them. If you have too many for one pan use two.

Then bake your potatoes at three hundred seventy five degrees for about half an hour. Then turn the potatoes over so they get crispy on both sides and then bake for another half an hour. Enjoy them!

Along with cooking for her family, Tina loves working in her gardens. She gets most of her gardening supplies online from Garden Harvest Supply. They have everything from garden seeder to herbs for sale!

Make Cold Asparagus With Walnuts Recipe
1 pound fresh young asparagus
2 tablespoons honey
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/4 cup crushed walnuts
Ground black pepper to taste

Use only tender tips of asparagus. Cook them in salted water until just tender; drain. In a medium bowl, combine honey, soy sauce and rice vinegar; whisk until blended and stir in walnuts. Combine asparagus tips and walnut dressing. Toss gently; arrange on a platter. Sprinkle with black pepper; refrigerate until ready to serve. Makes 4 to 6 servings.
Source: Houston Chronicle – Dec. 11, 2001

Make Relish Recipe
I make this relish in the summer time to use in gift baskets at Christmas. Most people bring the jar back and ask for a refill.

1/2 cup all-purpose flour
2 lbs. Light brown sugar
2 tsp. Tumeric
2 tsp. Black peppe
2 Tbsp. Mustard seeds
42 oz. Cider vinegar
1 cup plus 1 Tbsp. Yellow American mustard
2 lbs. Green cabbage, finely chopped
8 lb. Sweet onions, chopped
1 red pepper chopped
3 green peppers, chopped

Mix together flour, sugar, tumeric, black pepper and mustardseeds. Stir in vinegar slowly to prevent lumps. Add mustard. Place into a pot which will be large enough to hold all ingredients. Bring to a simmer over medium heat and cook, stirring, until mixture begins to thicken. Add cabbage. Cook until it just begins to soften. Add onions and peppers and continue to cook until they also just begin to soften. Stir frequently to prevent scorching.

When the vegetables are ready, you may either put them up in hot, sterilized canning jars, following the directions on the package to seal the tops or you may simply store the relish in the refrigerator. It will keep there in jars for about 2 months.
Source: “samiam1944″

Sweet Potato Delight from The Taste Of Oregon Cookbook, a staple in our home. We love this recipe for our Thanksgiving Dinner and also love to eat it during the cool Fall weather. Our family has served this dish for years. It reminds us of Mom and her wonderful loving Thanksgiving traditions. We miss Mom, but we love to remember her warm and loving approach to each holiday. She always made an effort to decorate her house and to have traditions that we could count on. There is something so wonderful of familiarity.

Our favorite fall side dish is actually used as a dessert in our house. This casserole has delighted many people who believed they did not like Sweet Potatoes. This year we will be making the casserole/dessert using Agave Nectar and a gluten free flour blend after finding out that three family members are gluten intolerant.

(For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.) 

Sweet Potato Delight Serves 6-8

  • 3 C. cooked mashed sweet potatoes
  • 1 cup granulated sugar (this year I will substitute Agave Nectar)
  • 2 eggs, well beaten
  • 1 t. vanilla
  • 1/4 c. milk
  • 1/2 c. butter



  • 1 C. brown sugar
  • 1/3 c. flour
  • 1 C. chopped pecans
  • 1/3 c. butter


Mix all ingredients together except the topping and pour into a buttered casserole dish or stoneware.

Mix topping ingredients together and sprinkle over the casserole.

Bake at 350 degrees F for 30 minutes. If you use the agave nectar, some people like to decrease the temperature by 25 degrees.


Linda Cramer is a contributing author at Planet Gift Baskets, an industry leader in gift baskets and holiday gifts. For more sympathy gift ideas visit the Sympathy Gifts found at Planet Gift Baskets.


Make Texas Tortilla Soup Recipe
The ingredient list is long, but don’t let that discourage you! This tasty soup can be thrown together in just a few moments and you’ll only dirty one pan!

2 tablespoons corn oil
1 small onion, diced
1 (4 1/2 ounce) can chopped green chilies
2 teaspoons minced garlic
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/2 ounce) cans fat-free, reduced-sodium chicken broth
1 1/2 cups water
1 cup tomato juice
1 teaspoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 teaspoons worcestershire sauce
3 6-inch corn tortillas, cut into 1/2-inch strips
3/4 cup + 2 tablespoons reduced-fat shredded cheddar cheese

Heat oil in a large pot. Add onion, chilies, and garlic then cook over medium heat for 5 minutes, or until onion is soft; stir frequently. Add tomatoes, broth, water, tomato juice, lemon juice, cumin, chili powder, pepper, and worcestershire sauce to onion mixture. Place over high heat and bring to a boil. Reduce heat to medium and simmer, covered, for 45 minutes. Add tortilla strips and simmer uncovered 10 minutes longer. Top each bowl of soup with 2 tablespoons shredded cheese.
Makes 7 (1 cup) servings.
Source: Jeannie & Joe Vaillancourt

This is one of my favourite potato salad ideas ever. it can be used as a base for many different potato ideas. Feel free to add other ingredients to this, for example some chopped crispy bacon is an excellent addition.

I would recommend making the recipe once to see the size of the portions. for smaller or larger quantities, just multiply the quantities of the ingredients, with the exception of the onion. I would recommend, for 8 people, using 2 medium onions rather than 2 large, as too much onion can overpower this salad, however this is up to personal taste.


500g New Potatoes

1 teaspoon of white wine vinegar

1 table spoon extra virgin olive oil

Half a teaspoon of seedy (whole grain) mustard

1 ½ table spoons mayonnaise

1 large red onion

1 teaspoon sour cream

Salt and pepper, freshly ground.
To make your salad:

  • Under cold running water, scrub the skins of the new potatoes. Boil them in lightly salted water to preferred texture.
  • Once they are done, drain well and cut into mouth sized pieces. For new potatoes this is normally just cut in half, but on some larger ones you may have to cut them smaller.
  • Put the potatoes aside, and in a small bowl, mix the mustard, olive oil, vinegar, pinch of salt and a good grind of pepper. Put the halved potatoes into a large bowl, and drizzle this over the potatoes. Leave this to stand for about 10 mins to absorb the dressing.
  • Finely chop the onion, and mix with the sour cream and mayonnaise. Providing the potatoes are cool by now, stir in to the mixture.
  • Chill well in the fridge
  • Transfer to a serving bowl, add a generous grind of black pepper to garnish, and serve.


Recipes like this will help you make the perfect potato salad as well as how to make other restaurant quality dishes from the best recipes

The next best thing to chicken soup is a bowl of hot potato soup, especially during the cold weather. It does not take a genius or a really good chef to prepare this soup and the ingredients are so basic and can be easily found in your fridge and pantry. Nothing is as good as homemade food.

As long as you have potatoes, onions, and milk, you can easily whip up a delicious potato soup because those are the basic ingredients. But just like your mom’s good old chicken soup, the secret is going beyond the basic. That is why the recipe below is beyond the basic potato soup. We are going to give you the steps and procedures on how to make a Potato Chowder. It isn’t the most basic potato soup recipe, but still very easy to prepare.

The ingredients are as follows:

5 medium potatoes

1 medium onion

1 medium carrot

1 Tbsp butter

1/4 Cup Parsley – chopped

1/2 Cup Celery – minced

Salt and pepper

2 Cups Grated cheese – cheddar or mozzarella

2 Cups Milk

5 Strips Bacon

3 Tbsp Canola oil

Any leftover ham, meat or chicken can be used


Wash and peel the potatoes and carrots. Slice the potatoes into small chunks or cubes. Potatoes oxidize and change their color once peeled. In order to prevent this, place them in a bowl of water and put them in the fridge or just set them aside. Drain them when ready to be cooked. Alternatively, you may start boiling the potatoes while you prepare the other ingredients to save time.

Peel the carrots and slice them into small chunks or cubes just like the potatoes. But for variety, you can cut them up into thin strips instead.

Mince the celeries and fine chop the parsley.

Cut up the bacon into small tidbits and fry them until crisp and golden brown. Set aside.

If there is any leftover ham, slice it into small pieces or if chicken, make sure to remove the bones and shred the chicken meat.

Steps in Cooking:

If you have boiled the potatoes while preparing the other ingredients, drain then once their soft and tender, but save the soup stock.

In a separate pan, heat 2 tbsp butter and 1 tbsp canola oil. Cooking oil is usually combined with butter to prevent it from getting burned.

Sauté the leftover ham or shredded chicken in garlic and onion.

Pour in the soup stock then bring to a boil. Simmer for 5 minutes.

Stir in milk and cheese and stir occasionally to prevent lumps from forming. Once the cheese has melted, add in the celery and simmer for another 3 to five minutes.

Season with salt and pepper as necessary.


Put the chowder in small bowls or soup bowls. Just before serving, top them with bacon tidbits and parsley.

Potatoes are not just good sources of carbohydrates, but also some vitamins and minerals. They contain potassium which helps eliminate excess salt and helps protect you from heart disease. It is also essential for muscular and skeletal functions.

Eating potatoes may help in healthy and proper brain function with the Vitamin B6 it contains. Vitamin B6 is a substance needed for cellular renewal and promotes healthy brain cell activity. It also helps maintain clear skin, but make sure not to cook you potatoes with too much oil. Its Vitamin A content is for good eyesight and helps strengthen the immune system. Since potatoes are rich in carbohydrates, it is easy to burn and digest, plus potatoes also have other dietary fibers that aid in digestion.

There are several nutritional benefits from eating potatoes, but remember that too much or too little of anything is still bad for the body so remember to eat potatoes in the right amount and in the healthy way of cooking and preparing.

Try some of these other potato soup recipes, or put those potatoes into a nice stew recipe instead?

When I felt a very tempting smell coming from the kitchen this morning, I couldn’t linger in the bed lying and reading more although it was Sunday. Mom II (husband’s mom) is here and “she must have done something scrumptious for breakfast”, I thought but couldn’t guess what it was. When I entered the kitchen, she was taking this yellowish yummy thing out of the oven. I thought it was a cake, but mom corrected me saying it was corn flour bread. It definitely smelled irresistible and when I took a very small bite just to taste, I understood what my dear student meant.

Mom said that when she was in the kitchen to prepare something for breakfast, she saw a package of corn flour in our pantry. And tasting it, she understood it was of good quality. “I couldn’t miss this opportunity of making fresh corn bread with this great flour”, she said. If she hadn’t made this yummy bread, the corn flour package might still be waiting. Many thanks to mom and my lovely student!

There is still some corn flour left and I know I will use it making another bread very soon.


- 1 ½ cup milk

- 2 cups all-purpose flour

- 1 cup corn flour

- 1 egg white

- 1 ½ tsp sugar

- 2 ½ tsp salt

- 1 tbsp dry instant yeast

- 1 tbsp olive oil

- ¼ cup raisin

- ½ tbsp olive oil (for topping)

- 1 tbsp nigella sativa (for topping)

- 1 yolk (for topping)

Mix all ingredients except raisin and the ones for topping. Knead it and cover. Wait it at room temperature for 2 hours so that it rises.

Pre-heat the oven at 180 C.

After 2 hours, add raisin and mix it with your hand. Grease a rectangular cake mold (pyrex). Place the dough in it.

Whisk egg yolk and mix it with olive oil. Brush the dough with this mixture and sprinkle nigella sativa. Bake it for 40 minutes until it gets golden.

You can see its picture in Corn Bread With Raisin post at

Celery soup (serves 2 – 3)

This is a very versatile soup, with quite a delicate flavour. it doesn’t have a particularly strong celery taste, so if you don’t actually like celery, but have some left over, this can be a good way to use it up.

If it is your first time making the soup, don’t be off put by the colour. a rather grey, or grey/green tinged soup is completely normal for this. alternatively, you can add a few drops of food colouring to it (I recommend a few drops of green for a normal looking colour. any other colour may look pretty strange).

interesting variations include stirring in a tablespoon of double cream and a pinch of paprika. another idea is some chopped chives before liquidising the soup.


1 whole head of celery

1 – 2 tbsp olive oil

1 small red onion, diced

1 large garlic clove, chopped

1 pint chicken stock

Salt and freshly ground black pepper

A little chopped parsley, to garnish

To make your soup:

First, remove the leaves from the celery. Chop off any bad bits, and scrub the stalks under cold running water. Chop the celery finely.

Put a large saucepan on a low – medium heat, and add the oil, garlic, red onion, and celery. Cook with the lid askew, until softened, but not browned.

Add the chicken stock, and bring to the boil. Simmer for 10 – 15mins

Liquidise the soup using a hand blender, and serve with a sprinkle of parsley. Best eaten with hot buttered toast.

Recipes like this will help you make other fantastic soups as well as how to make other restaurant quality dishes from the best recipes


1 large onion, peeled and finely chopped

1 clove of garlic, finely chopped

1 carrot, peeled and grated

2 tbsp olive oil, preferably extra virgin

4 tbsp double cream

1 tsp red wine vinegar

1 stick celery washed and finely chopped.

500g fresh, ripe tomatoes

1 litres chicken or vegetable stock

small pinch of paprika

small pinch of chilli powder

Sea salt and freshly ground black pepper to season

To make your soup:

Put pan on a medium heat, add the olive oil, and add the onion, garlic, carrot, and celery, and leave for around 10 mins with the lid on askew to “sweat”. Allow everything to soften, but not brown. Stir regularly.

Mix together the cream and red wine vinegar, but do not season at this point. Put the mixture aside.

Roughly chop the tomatoes, making sure not to loose the pips. Add this to the sweated vegetables, and add the stock.

Bring to the boil, then turn down to simmer. sprinkle in the pinch of chilli powder and paprika. more than a pinch of each can be used according to individual taste. as long as you are constantly tasting the soup, it should come out fine. mistakes in flavour are made by adding too much because you haven’t tasted it enough!

Using a hand held blender, and an equivalent if you have one, puree the soup.

Season with the salt and pepper. Note that with tomato soup especially, too much salt can kill the flavour, so be careful.

Serve with a little fresh torn parsley, and toasted or grilled chibbata bread. serve piping hot, and enjoy!

Recipes like this will help you make other fantastic soup as well as how to make other restaurant quality dishes from the best recipes

When it comes to eating, I love variety and creativity. And, I don’t know about you, but asparagus has always been a challenge to me. I mean, how many ways can you cook asparagus?

Well, there was a time when I thought I was stuck with plain, boiled asparagus and mayonnaise. However, since those early days of my cooking life, I have come up with quite a few excellent ways to cook up asparagus. This recipe adds plenty of interest to this vegetable, along with plenty of taste and plating appeal.

Try this. You, and your company, will love it.


- 2 large hard-boiled eggs, shelled (Of course…who would eat the shells?)

1. Rub the eggs through a coarse sieve (or do whatever it takes to make a fine crumble) into a mixing bowl.

- 1 tablespoon Italian seasoning
- Salt and pepper to taste

2. Add the Italian seasoning to the eggs and toss to distribute evenly. Season this with the salt and pepper to taste, and then set aside.

3. Bring a large pot or skillet of water to a rolling boil.

4. Prepare a large bowl of ice water, and set it aside.

- 2 pounds asparagus, stem ends trimmed

4. Add asparagus to boiling water, and cook for 2 to 3 minutes, until tender but crisp. Immediately transfer asparagus to ice water to chill and to prevent it from continued cooking.

Drain the asparagus well and pat it completely dry, putting the asparagus in a bowl.

For the Dijon-Lemon Sauce

- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- Salt and pepper to taste

4. Whisk the above ingredients together in a small bowl and pour it over asparagus, tossing to coat the asparagus well.

5. Arrange the asparagus on a platter with the tips all facing the same direction and then spoon the set-aside egg mixture over stem ends.

- 2 lemons, sliced for garnish (optional)
- Parsley for garnish (optional)

6. Garnish the serving platter with slices of lemon and parsley and serve the remaining mustard-lemon juice mixture on the side.

This makes a beautiful presentation.


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Fresh asparagus is a delicious addition to any meal. This recipe is easy to do and always enjoyable. I love to dip my asparagus ends into mayonnaise (using fingers), although all of the suggestions below are great! Try the one with sautéed mushrooms.

Before we get into the recipe, I would like to give you an important tip about cooking Asparagus. Asparagus is always best when left a little crisp, however, they should not be so crispy that they snap when you bite them. Avoid cooking asparagus to the point that they are limp and mushy. Yuk!

Okay, here’s the recipe:


- 1-1/2 pounds asparagus, trimmed and peeled
- 1/4 teaspoon salt
- Store-bought or homemade hollandaise sauce, mayonnaise or other sauce of your choice

1. Lay asparagus in skillet large enough that asparagus won’t be crowded.

2. Cover asparagus with water and add salt.

3. Cover skillet and turn bring to a soft boil, cooking the asparagus until the thick part of the stalks can be pierced without resistance (around 3 minutes).

4. Place the asparagus on a serving platter and enjoy with the dipping sauce of your choice:

-Browned butter
-Olive oil (especially extra virgin) with a little garlic salt
-Hollandaise sauce
-Lemon juice
-Mushrooms sautéed in olive oil with white wine and minced garlic and a touch of salt to your taste

You can just pour the sautéed mushrooms on top of the asparagus. Delicious!

This is one simple-to-prepare vegetable that you asparagus lovers are sure to savor.


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Want to impress your friends with a great appetizer or side dish? How about fried stuffed potato balls? I came up with this recipe after visiting one of my favorite restaurants. On their menu, they have beer battered mashed potato balls with a sweet dark beer reduction sauce. Well, let’s just say I LOVED it! Being an amatuer chef (highlight the ‘amatuer’!) I decided to make them myself. As good as they were, they were NOT the same. So with some tinkering, and some additions, I came up with a recipe that I DO like, and it has been a HIT with my friends and family ever since!

What you need:

2 Large Idaho Russet Potatoes (or 3-4 small)
5 strips of bacon
1 medium white onion
6 ounces of shredded cheddar/cheddar blend
One egg
Bread crumbs

Assembly for these is not difficult, and you can make them as big or as small as you like. I recommend something bigger than a golf ball, but smaller than a baseball. Any thing smaller will be hard to wrap, and anything bigger (like softball size) will not heat through to the center while fying. Once you have the technique down, you can play with the size a little more and make them more bite size.

First thing you need to do is cook all the ingredients. Chop the bacon into half inch pieces or smaller, and cook off till just crispy. Remove bacon but leave the fat in the pan. Add the onion, diced. Cook until caramelized and then remove from the pan. Boil the Potatoes and mash, add milk or water to get a nice creamy consistency. Add any spices you may want to the potato now. I use chili powder, onion powder, garlic powder, salt and pepper.

Once you have everything in its own bowl or container, set up your assembly line. You need some plastic wrap, and I recommend taking two feet of it and folding it over itself so you have a one foot sheet double thick. Place some mashed potato on the plastic and fold the plastic wrap over and smash into patty/pancake. It should be a thin flat round disc. Add bacon, onion and cheese to the center and fold all four corners of the plastic wrap up so the potato closes in on the filling. Twist the potato and the wrap in your hand to make a ball. Set aside.

Next is the breading station. Drop the balls into an egg wash (one egg, beaten with a little water added) and then into the bread crumbs. Take the potato balls and place on cooking sheet in the refrigerator. When you are ready to serve, just drop the balls in hot oil for 3-5 minutes until golden brown. Makes 10-15 servings.

I hope you enjoy this recipe as much as I do. For more great meal ideas check out Gordon’s View

No doubt about it, Boston is famous for its fabulous baked beans recipes. Here are three ways to enjoy this classic comfort food.

Classic Boston Baked Beans

The characteristic flavor of Boston beans is created by long, slow baking in a sweet molasses-based sauce richly flavored with bacon or salt pork, and the result is pure baked bean heaven.


- 2 cups navy beans
- 1/2 pound bacon, diced
- 1 onion, diced
- 1/3 cup molasses
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar

Soak beans overnight in cold water. The next day, drain soaking water and cover beans with fresh water. Bring to a boil and simmer for 30 minutes. Drain and reserve the liquid. Combine beans with bacon and onion in a large oven-safe pot. In a separate bowl combine molasses, salt, pepper, mustard, ketchup, brown sugar, and Worcestershire sauce with one cup of the reserved liquid; stir to mix thoroughly, then add to beans and mix well.

Cover pot (use aluminum foil if pot has no lid) and bake at 300 degrees for 3 hours, checking occasionally and adding from the remaining reserved liquid as necessary to keep the mixture from drying out. When the mixture has baked for three hours, remove from oven and stir well, adding from the reserved liquid as necessary. Re-cover the pot and return to the oven to bake for another hour, then remove lid or foil and bake uncovered for 30 minutes.

Boston Baked Beans – Crockpot Version

Baked beans are a natural for crockpot cooking. Just put the beans to soak before you go to bed, drain and add them to the crockpot in the morning, and come home to a delicious meal!


- 2 pounds Navy or Great Northern beans
- 1 medium onion, chopped
- 6 strips of bacon, cooked crisp and crumbled
- 1 teaspoon mustard
- 1/2 teaspoons ground cloves
- 1 cup molasses
- 1/2 cup dark brown sugar, packed
- 1 teaspoon salt

Soak beans overnight. In the morning, drain beans and set aside. Mix all remaining ingredients together and pour into slow cooker, then add beans and enough water to cover. Stir well. Set cooker to low and cook for 10-12 hours.

Super Short Cut Boston Baked Beans

If you crave that classic baked bean taste but don’t have time for hours of baking or crockpot cooking, try this shortcut version. You’ll be enjoying this dish in under an hour!


- 1 large onion, sliced thin
- 3 slices bacon, finely chopped
- 1 teaspoon onion powder
- 2 large (28 oz) cans of Pork and Beans
- 1 tablespoon molasses or maple syrup
- 1 cup ketchup
- 1 teaspoon mustard
- 1/3 cup of prepared BBQ sauce

Saute the bacon and onion together in a frying pan until the bacon is crispy and the onion is softened. In large dutch oven or baking dish, combine molasses, ketchup, mustard, BBQ sauce, and onion powder. Add bacon, onions, and beans and stir. Bake uncovered at 350 degrees for 30 minutes.

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Guacamole is a typical Mexican side dish, that goes well with a lot of food, but is especially great as a dip with tortilla chips or even french fries. Below you can find an easy recipe to get you started, plus two variations, in case you feel more adventurous.

Basic Guacamole Recipe
Cut a very ripe avocado in half, remove the big seed and scoop the flesh in a bowl, sprinkle with lime juice and salt. Traditionally you would now use a pestle and mortar, to mash all together, but a fork will do also. After you have achieved a smooth consistency, taste and add more salt or lime juice as necessary. This is the very basic form of Guacamole, on which you can expand further.

Spicy Variation
To make a more fiery dip, you can add finely diced tomatoes, hot peppers like Jalapeño or other chili peppers, garlic, cayenne pepper and / or cilantro. Cover the tomatoes shortly with hot water, to make it easier to peel them, and remove the seeds. Dice the tomato flesh in small cubes and set aside. Remove the seeds from the peppers and dice also finely. Chop the garlic, cilantro, and other herbs you want to add, and mix everything in your basic avocado mix. Add seasoning to taste and carefully mix the tomato dices into this, to make sure that the tomato pieces stay as intact as possible.

Roasted Variation
Roasting some of the ingredients, like the onions and garlic, adds some additional flavor to the mix. Just make sure the ingredients have cooled down before mixing them with the avocado. You can even fry some bacon cubes, until they are crunchy, and sprinkle them over the finished guacamole, to give it some extra taste and crunch.

After having tried out these variations, you will soon find your favorite combination. Don’t be afraid to try out something new and unique, Avocados go together with a lot of other ingredients and soon you will have developed your very own, special Guacamole recipe.

Doug Cullen is the owner of a Mexican restaurant in San Miguel de Allende, Mexico and an avid cook. You can find a great guacamole recipe and many great Mexican recipes at his site MexicanFoodie.

A celebration is on its way and you don’t know what to prepare? Then consider the potato pie as a good opportunity and a chance to make the best impression. This is a recipe for a potato cheese pie that will teach you how to make it at home.

Potato Pie Ingredients
• 1.5 kilograms of red potatoes
• 2 garlic cloves, cut in quarters
• 3/4 bar of butter (one bar of butter is 125 grams)
• 2 eggs
• 1 small onion
• Salt and pepper
• 2 table spoons of Parmesan cheese
• 2 tables spoons of bread crumbs
• 100-150 grams of Cheddar cheese
• 50 grams half and half

Peel the potatoes and cut the, to pieces (quarter them). Cut in quarters the two garlic cloves, but first peel them from their skin. Remove the skin of the small onion and chop it. The advice here is to put every one ingredient in a different plate. The Cheddar cheese must be grated.

Put the potatoes and the garlic in water. Bring them to a boil, until potatoes are tender. Drain them well. Shake over heat until potatoes get dry. Add the butter. Smash the current mix. Add in the following order the Parmesan cheese, the half and half, the eggs, the salt and the pepper. It is important to follow the instructions step by step as told above. Mash the mix. Add the chopped onion. If you have extension of the mix you can freeze it, but it could be a little bit watery after defrost it.

Butter a pie glass dish. Spoon the half mixture in the pie dish. Spread over well. Cover with Cheddar cheese. Top with the other half of the potato mix. Sprinkle three table spoons of the Parmesan cheese and bread crumbs and dot with butter. Bake for forty – five minutes in an oven which is preheated in advance to 350 degrees Celsius.

After the dish is ready cool it. You can serve it with a green salad, tinned tomatoes, baked beans or splash of brown sauce. Traditional or not – some addition to the potato pie is always recommended.

Ben Cook likes two kinds of pies, sweet potato pie recipes can be found on his first website and apple pie recipes o his other one. Visit both and surprise your family with homemade pie.

Growing up, I was not a real big fan of veggies until I had some grilled. It was like eating something completely different. As I was raising my children, I started to grill vegetables for them very early on. They loved the crispness of the veggies and the char that came from the grill. I never had a problem from that point getting them to eat vegetables.

If you are constantly trying to get your family to enjoy the goodness of veggies then you may want to try to grill some. Maybe your the Mom or Dad that is hiding carrots or asparagus under noodles and ketchup. I promise that if you follow this simple recipe on grilling veggies, you will have your family begging you to cook them.

First you must blanch you vegetables. This means, place your veggies in some boiling salted water and cook them for about 3 minutes. If you are blanching root vegetables like, carrots, zucchini or squash then you need to blanch them for about 5 minutes. Once blanched, place the vegetables in some ice cold water. This will stop the cooking. Now its time for the grill.

Place your veggies on a sheet pan and sprinkle with salt, pepper, and garlic powder. Heat your grill on high, and place your vegetables on the grill. Brush the vegetables with some melted unsalted butter while cooking. Let them grill for about 10 minutes. Remove the vegetable and drizzle some lemon juice on top, then at the last minute sprinkle with some Parmesan cheese.

Once you place these veggies on your dinner table, you will not believe how fast they will go. There is something about the grill that takes a wimpy thing like a vegetable and makes it more of a meal. The smokey charred flavor added with the natural sweetness of the vegetable is amazing. I know you will have a winner on your hand and a much happier and healthy family.

Eat Well
Chef Brian

Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

For more recipes and to receive your free cookbook, visit his site.

Make Spinach Roll Ups Recipe
16 ounces softened cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 packet dry ranch dressing mix
3 slices cooked bacon, crumbled
2 (10-ounce) packages frozen spinach, thawed and well-drained
8 large flour tortillas

In a medium bowl, combine cream cheese, mayonnaise, sour cream, ranch dressing mix, bacon and spinach; spread equally on each tortilla. Roll up tightly; wrap in plastic wrap. Chill, then slice. Makes 10 to 12 servings.
Source: Houston Chronicle – Dec. 11, 2001

Make Southern Bayou Slaw Recipe
1 gallon chopped cabbage
1 or 3 green peppers bell, chopped
1 12oz. jar sweet green relish
1 4 oz jar pimientos and juice
1 teaspoon black pepper
1 1/2 cup vinegar
1 cup sugar
3 teaspoon salt
1 cup tomatoes or juice

Mix well all ingredients, except cabbage and peppers, then combine. Store and serve. This makes a lot, but it keep forever in the fridge.
Source: Chef Ben

Make Potatoes Concannon Recipe
4 cups cooked seasoned mashed potatoes
1 tablespoons onion flakes or chopped fresh onion
1 3 ounce package cream cheese
1/2 teaspoon garlic salt optional
2 teaspoons paprika
1 8 ounce carton sour cream
grated parmesan cheese

Mix all ingredients together thoroughly except for the grated parmesan cheese. Place mixture in a buttered casserole. Sprinkle very generously with the cheese. Bake at 350 degrees for 30 minutes.

Note, these potatoes are especially good if you prepare them ahead of time and store them in the refrigerator. All you have to do is pop them in the oven and be sure that they are thoroughly heated before serving. I have prepared this casserole using instant mashed potatoes as well as regular potatoes and it has worked equally well. Don’t skimp on the grated parmesan cheese on top.
Source: Braille Monitor July 1984

Make Potatoes & Cottage Cheese Recipe
6 medium potatoes, thinly sliced
1 cup sour cream
2 cups cottage cheese
2 teaspoons salt
1-1/2 teaspoons grated onion
1 small clove garlic, minced
1/2 cup shredded American cheese
dash paprika

Mix first 6 ingredients together. Pour into greased pan. Sprinkle cheese on top. Sprinkle paprika on top of the cheese. Bake at 350 degrees for 40-45 minutes.
Source: Nancy Carol Elder