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Vegetable Recipes


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1 Reviews
Baked Beans
This is definitely not your store bought bean recipe. Full bodied, very tasty, and very good. I will make this recipe again.
144
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1 Reviews
Baked Broccoli Cheese Bites
Great way to serve vegetables. These little bites are great as a party item or as a side dish.
146
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1 Reviews
Baked Zucchini
These zucchini rounds are excellent. They are ideal for a party, as an appetizer, or as a side dish. My family loves them and I will definitely make again.
147
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1 Reviews
Beets
The recipe does just as well with collars, turnips, kale, or any other greens. This is a different and unique recipe that yields a delightfully tasty dish.
156
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1 Reviews
Baked Broccoli
Baked broccoli is very tasty, easy to prepare and cook and is a wonderful side dish.
179
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1 Reviews
Butternut Squash and Swiss Cheese Casserole
This is a full favored squash recipe that could be a main dish or a side dish. The combination of squash and cheese is surprising delicious.
186
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1 Reviews
Caramelized Onions
Caramelized onions are a compliment to many main dishes, such as on hamburgers, with beef liver, and about any meat dish. Very tasty as the onions turn a little sweet with being cooked.
194
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1 Reviews
Better Than Take-Out Fried Rice
This dish is very tasty and could be used as a main dish.
325
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1 Reviews
Baked Mashed Potatoes
New way to serve potatoes. I love it.
329
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1 Reviews
Corn Casserole
Corn Casserole Recipe uses whole kernel corn, cream style corn, corn muffin mix, sour cream, butter and cheddar cheese to create this delicious and tasty corn casserole dish.
357
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BASIC VEGETABLE COOKERY

Clean and keep them cool until cooking time ... do not soak in water unless directed.

Avoid scraping or paring if possible.. if removing the skin is necessary, pare thinly.

Use freshly boiling water and as little of it as possible-none at all for delicate greens...enough water clings to leaves or the vegetable itself is "watery" enough to cook without additional water.

Boil vegetables gently and cook them only until crisply tender. Vegetables should never be limp or soggy, faded or unattractive looking. The testing fork should meet a little resistance when put into the vegetables.

Cover most vegetables to speed up cooking. Too slow cooking keeps the vegetables in contact with water or steam unnecessarily long.

Do not use baking soda to "set" the color. Properly cooked vegetables will retain their color.

Heavy-bottom saucepans with covers, and with bases that fit firmly and completely over the cooking heat, permit cooking in a minimum amount of water and in a minimum time.

Cook frozen vegetables according to directions on the package. Measure the water - don't guess. Avoid over-cooking and reduce pressure immediately.

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