Caramelized green beans and convenient. I use disposable tins for simple clean up. I was curious about the technique used-raw green beans with sauce, frozen, and later baked with no defrosting. Skeptical that this recipe would work well for a meal revolving around a turkey in the oven meal, but it worked perfectly with our grilled turkey.I portioned ours out into small disposable tins. Did not have enough sauce to submerge the beans but made sure top of beans were sealed with sauce. Hubby raved about this because sauce caramelized not that canned soup taste. Keeps in freezer up to two months. Originally from Cooks Country November 2008 and Kitchen Parade 2008.
This is a make-over of Kim D's wonderful recipe using yogurt in place of sour cream and Neufchatel Cheese for the full fat cream cheese. Please note: If you are using Greek yogurt you may need to adjust the quantity to suit your personal taste. Greek yogurt is usually thicker and creamier. Regardless of the yogurt, start with the lower quantity and add additional as needed for taste and consistency.
A great make ahead vegetable dish that you can bring to a family gathering or potluck. Only needs reheating to serve. This dish is vegetarian but can be made vegan by substituting good quality vegan margarine for the butter.
SUPER EASY AND CREAMY! You can substitute low-fat ingredients with success. I found this recipe somewhere (???) online, YEARS ago and am posting it here for safe keeping! The key is the FRESH Parmesan and parsley. I add Johnny's Garlic Spread and Seasoning and omit the garlic powder, salt and pepper, but am posting the original recipe for you to tweak to your liking!
I got this recipe from a radio program. Makes Thanksgiving so much easier, and tastier too! This can be a light but creamy sauce, or a thicker, hearty gravy, depending on how you choose to finish it. In either case, it will have a full, rich flavor.
I'm not a great baker, but I like to make biscuits to go along with soups and stews. This recipe is simple, but gets great results. There are two keys. The first is to handle the dough as little as possible, and never, ever use a rolling pin. The second is to add the milk slowly - the amount varies between 3/4 - 1 cup to get the right consistency. I don't know why!
After years of eating at Good and Plenty and Plain and Fancy in Lancaster County my mother finally worked up the courage to ask the waitress how they make the buttered noodles. - Just burn the butter. I know it sounds weird but this has become our family's favorite way to prepare buttered noodles. Plus no additional seasoning needed,
Easy and delicious dressing. Salad-haters tell me that they will eat a whole bucket of salad as long as it has this dressing on it.
I have also brushed this dressing onto homemade pizza dough (in lieu of tomato sauce) when I make pizza at home.
Note: If you do not have any red wine vinegar you can substitute a tablespoon of red wine (any kind will do) with a splash of regular vinegar. (Not really a new idea; just an easy substitution!)
My husband doesn't like to eat starchy food so I found this recipe on fatfreevegan.com and modified it a bit. This is an excellent replacement for mashed potatoes. I like this with Recipe #208856 with vegan gravy and either broccoli or green beans.