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    You are in: Home / Cookbooks / Eat Your VEGGIES
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    76 recipes in

    Eat Your VEGGIES

    Yummy recipes that can tempt the picky eaters.
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    This is a quick and easy green bean recipe that take about 5 minutes to cook and uses canned green beans but taste like they've been cooked all day.

    Recipe #366000

    Just a couple of additions and what a difference to plain old green beans!

    Recipe #28184

    1 Reviews |  By DSB

    My Grandmother always made this when I was little. Not sure why, but it sure is good and easy to make.

    Recipe #384508

    1 Reviews |  By Veghead

    As published in Raley's Something Extra magazine.

    Recipe #254316

    It's fresh corn season and this is the BEST way to enjoy its perfect sweetness. Easy and quick too.

    Recipe #239564

    This is wonderful side dish to any meal.

    Recipe #155767

    Every summer, Pop raises green beans and I love them. I'm always on the lookout for other ways to fix them in place of cooking them with bacon until soft, even though that is my favorite. Gotta have something different every once in a while. Lemon goes so well with green beans and this recipe sounded like a wonderful way to use fresh green beans. Source: First Magazine

    Recipe #201257

    Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.

    Recipe #155018

    Pancakes with a beautiful taste

    Recipe #166860

    Great appetizer or snack. The breading is not to heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.

    Recipe #153891

    This is my favorite way of cooking corn on the cob and keeping it hot and fresh for dinner, or for a party. I usually buy Peaches and Cream corn on the cob to cook this way. The quantity of four is simply a formula. Double or triple the recipe, or use as many cobs of corn as you like. Serve with recipe #190648 or recipe #225178. Or, add a toasted tomato sandwich, recipe #98724, for a great meal. If you have any leftover corn, cut the kernels from the cob and add them to soups and chowders, salads, savory pancakes, cornbread or muffins.

    Recipe #147254

    This clipping I found in a taste of home magazine, it was for a baby coming home theme. I tried them the other night and they were great!

    Recipe #107518

    my grandma used to make these all the time. my youngest son just loves them! try to keep the pea liquid and half and half equal. you may need to use a little more or less half and half. you can wisk in a little bit of flour to thicken them to your desired consistency. can use whole milk instead of half and half but won't be as creamy.

    Recipe #346511

    The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.

    Recipe #211225

    This is so delicious, and is just perfect for any barbecue that your are having. You can substitute Barbecue sauce for the cheese and butter for a different flavor. Another different flavor is substituting Sun-Dried tomato and Oregano Dressing for the cheese and parsley. You can remove the hot foil-wrapped corn from the barbecue and stack on a platter and let the guests select and, de-foil and butter, their ear of corn when they desire. This will help the corn to stay warm longer.

    Recipe #376477

    Different way to have your corn. My hubby and I lovs it this way, and you already have the butter on it, so no hassle that way either! Wonderful in sooo many ways!

    Recipe #40553

    First had this with chicken then with salmon. It's good as a sidedish but also as a salad on its own. Can't remember where I found it.

    Recipe #105746

    My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

    Recipe #363077

    4 Reviews |  By acerast

    Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!

    Recipe #228507

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