Since I make this for dinner parties this is a double recipe, if you are serving a very large dinner party you might want to double and serve it in two bowls, or you may reduce by half if desired, the mustard powder is only optional I always like to add in for an extra kick, 1 teaspoon onion powder is also great to add also --- this makes a wonderful addition to a holiday dinner :)
I have not tried this recipe. I got it from Health Matters newspaper. This recipe makes about 4 cups of sauce. That's enough for 3 pounds of cheese ravioli or 1 1/2 pounds (8 servings) of short pasta, such as penne or ziti.
From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.
Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!
I made this dish to go with lasagna one day,I needed something just a little bit different to add to the dinner in addition to the usual garlic bread and salad. I think they liked this better than the lasagna.
I got this recipe from my mother-in-law, who says these were my veggie-hating husband's favorite childhood snack. They are a great way to get kids to eat spinach!! Prep time includes chill time. This can be a little salty depending on the butter, cheese and bread crumbs you use, if you are concerned about saltiness use unsalted butter and garlic powder in place of the garlic salt. I have also made these with only 1/2 cup of melted butter (1 stick) and they are just as good but you need to spray the cookie sheet because they will stick.
This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!
Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using
This is a recipe my aunt passed on to me. She's been making these for as long as I can remember, and everyone loves them. You can use whatever bread is on hand. Recipe works well with white, wheat, or Italian bread crumbs. If you are in a hurry, you can skip the final step of baking in the oven, and cook the eggplants on top of the stove. This dish is also great topped with tomato sauce and sliced mozzarella cheese just before placing in the oven. Just be sure to cover the pan with aluminum foil before baking, venting with a few knife slits.
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Had this at a birthday party recently and, it was so delicious, I had to have the recipe. As the chef gave it to me, I quickly jotted it down on a pink paper napkin and have been guarding that napkin ever since. Thought I'd better post it online so it won't get misplaced. It is a bit different than the other Okra Salads posted here. As I haven't made it yet, prep and cook times are guesstimates and don't include cooling.
I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my
The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.