This is another recipe I haven't actually made myself, but I've eaten it many times in restaurants here in St. Louis, made the with spinach or with the escarole. It is absolutely delish! I adapted this from a recipe on allrecipes, changing it to use cheese the way they do at the restaurants here and including the idea of escarole. Usually it is served as an appetizer, but it would make a side dish too.
A dish from the old country. Not quite like the others already on Zaar. Adapted to modern times too w/ a few shortcuts. It still takes forever to cook, but the prep couldn't be simpler now. Grandma always says when you think you've cooked the veggies enough, cook them that much longer again. We often serve this at Jewish holiday meals and at Thanksgiving.
Simple title, simple recipe. I'm posting it because I just cooked it for my 16 year old son, who wants all his favourite recipes from home on RecipeZaar ready for when he goes to university in two years time.
Found this in Prevention Magazine, this is easy, healthy and most importantly...very tasty. You can substitute any cheese for the Parmigiano-Reggiano cheese. I recommend a strong hard cheese, but I have used all kinds and they all work. When I’m in a rush, I leave out the walnut pieces. A great side dish or when I am really lazy, add some cooked chicken for a great meal.
An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.
My kids like this because the cabbage is cooked well in this recipe and doesn't have that raw feel to it. I use package coleslaw in this as it means I can get dinner on the table quickly when I need to. I've tried other recipes, but the batter seems really bland to me. This version uses dashi, sake and soy sauce, which makes it seem more home-flavored to me. Add in whatever other protein sources along with or in lieu of the ham...I've seen shrimp, tuna, imitation crab and crab used with great success. Just make sure that there's enough batter to hold everything together.
Created by Jessica Seinfeld
From the book Deceptively Delicious
These brownies fool everyone! You won't believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don't serve them warm—it's not until they're completely cool that the spinach flavor totally disappears.
Or, "Rau Muong Xao Voi Thit Bo." In Vietnam, the spinach used would be "rau muong" or "water spinach." Here in the states, though, I've made it with sautéed beef and regular spinach (although if you can find actual rau muong, that much the better). Delicious! This recipe is adapted from the "Rau Muong Xao" recipe available here on Zaar (you can read my review, there) and throughout the internet. :)
This is a really wonderful Kale side dish originally found in the "More With Less" cookbook. Feel free to leave the bacon out if you so desire. Any other finely chopped meat would be good, or experiment with something to add a bit of flavor if you want to take it vegetarian. I used quick cooking oats because it was what I had but the original recipe calls for regular oatmeal.
This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped
with rice, couscous, or quinoa.