Recipes

[Bluffbaker]

Mushroom Rice Casserole

6 Servings

5 Tbsp. butter or margarine

1 (8 oz.) can mushroom stems and pieces, drained

1 cup chopped onion

1 cup long grain rice (uncooked)

1 (10 3/4 oz.) can cream of mushroom soup (undiluted)

1 (10 3/4 oz.) can beef consomme

Heat butter or margarine in a large skillet over high heat.  Saute the mushrooms and onion for 3 minutes.  Stir in the rice; saute for 3 more minutes, stirring constantly.  Remove skillet from heat.  Add the soup and consomme; mix well.  Pour the mixture into a greased casserole dish. Cover with foil.  Bake at 350° for 60 minutes.

Next Ingredient:  Pickle relish

[GenXmuse]

Sweet Relish Slaw Salad 

Ingredients

1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Directions

In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.

Recipe courtesy of Rachael Ray

Next Ingredient: BABY SPINACH

[Caligurll]

From the Bella Sun Luci website

Italian Garbanzo Bean Sun Dried Tomato Soup

Serves: 10

Ingredients

1 cup small pasta shells
1 1/2 Tbsp. olive oil
1 small yellow onion, chopped
1 small bulb garlic, chopped
1 tsp. dried rosemary or 2 Tbsp. fresh rosemary
1/2 tsp. dried red pepper flakes
1 tsp. sugar
1 - 11.5 oz. can tomato juice
1 Tbsp. balsamic vinegar
1/2 cup Bella Sun luci julienne Cut Sun Dried Tomatoes in oil, drained
2 - 16 oz. cans garbanzo beans, drained and divided
1 - 6 oz. bag baby spinach
Salt and peper to taste

Instructions
Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over medium heat.
Add onion, garlic, rosemary, red pepper flakes, and sugar.
Add Tomato juice, balsamic, 3 cups water tomatoes, and garbanzo beans, reserving 1 cup whole beans.
Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree half of the vegetable mixture in a blender or food processor and return to saucepan.
Add pasta and remaining whole beans and spinach to mixture and heat through.
Season to taste with salt and pepper.

Next ingredient:  Cauliflower

[GenXmuse]

I tried this recipe last night and it was really good!  I didn't have miso so I just substituted a little soy sauce

Roast Head of Cauliflower in Creamy Mushroom Sauce

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8
A whole roasted head of cauliflower topped with a creamy mushroom sauce that is just packed with flavour and nice and healthy!

ingredients
FOR THE CREAMY MUSHROOM SAUCE:
2 tablespoons butter
1 small onion, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup dry white wine (or broth)
1/4 cup vegetable broth or chicken broth
1/2 cup cream
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon white miso paste (optional) I used soy sauce
salt and pepper to taste

FOR THE ROAST HEAD OF CAULIFLOWER:
1 large head of cauliflower
1 tablespoon oil
salt and pepper to taste
1/2 cup gruyere, shredded (optional)

directions
FOR THE CREAMY MUSHROOM SAUCE:
Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10 minutes.

Add the garlic and thyme and cook for a minute.

Add the wine and deglaze the pan.

Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.

Season with salt and pepper to taste.

FOR THE ROAST HEAD OF CAULIFLOWER:
Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F/230C oven on a baking pan until tender, about 50-75 minutes.

Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.

Slice and enjoy topped with the mushroom sauce!

Nutrition Facts: Calories 148, Fat 12g (Saturated 6g, Trans 0), Cholesterol 32mg, Sodium 138mg, Carbs 8g (Fiber 2g, Sugars 3g), Protein 5g

Next Ingredient: SPREADABLE HERB CHEESE (like Boursin or Alouette)

[house_cat]

@GenXmuse

Omgosh that looks so delicious!  I'm compiling a list of recipes to make when my DH is away for 3 weeks in May. There are so many things he doesn't like or can't eat for dietary reasons. It will be my time to make what I like, with no regard to anyone else and this cauliflower recipe is on the list!  Thank you.

Next Ingredient: SPREADABLE HERB CHEESE (like Boursin or Alouette)

[rrpell]

Asparagus Spear Appetizers

30 Asparagus Medium Sized Spears

4 oz peppered Boursin

1/4 lb thinly sliced prosciutto

1/4 cup honey mustard

Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. (Do not overcook!) In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.

In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.     Arrange on platter and serve!

NEXT INGREDIENT:   Orange Marmalade

[walker]

Fresh Fruit Pizza

1 (17 oz.) pkg. sugar cookie dough

1 (8 oz.) pkg. cream cheese, softened

1/2 teaspoon almond, lemon or orange extract

3 cups fruit....bananas, pineapple chunks, maraschino cherries, fresh oranges cut into rounds and peeled, blueberries, strawberries and peaches

1/2 cup ORANGE MARMALADE

Preheat oven to 350 degrees.  Roll out cookie dough enough to cover a round pizza pan.  Bake 8-15 minutes or until firm.  Cool completely.  Mix together cream cheese and extract.  Spread cream cheese mixture over cooled cookie dough crust.  Arrange fruit in circles (like bulls eye pattern).  Slightly warm the ORANGE MARMALADE and brush over fruit.  Serve slices immediately.

NEXT INGREDIENT ..... HORSERADISH

[GenXmuse]

Thank you @house_cat! I hope you like it and thanks for the shout out on another thread. 

Another Asparagus recipe but it's the only one with horseradish I can think of off the top of my head. I made this a few weeks ago and it was delicious!

ASPARAGUS WITH HORSERADISH SAUCE 

Source: Taste of Home

Ingredients
32 fresh asparagus spears (about 2 pounds), trimmed
1 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce

Directions
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-4 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry.
In a small bowl, combine the remaining ingredients. Serve with asparagus. Yield: 16 appetizers.

Next Ingredient:  BEEF STEW MEAT

[Bluffbaker]

The house smells so good while this is cookin in the crock pot!!!!

Good and Easy Stew

8 Servings

2 1/2 lb. stew meat

1 (1.15 oz.) envelope dry onion soup mix

1/2 cup beef broth

1 (10 3/4 oz.) can cream of mushroom soup (undiluted)

1 (8 oz.) can mushroom stems and pieces, drained

Combine the ingredients.  Place in a slow cooker, cover and cook on low for 8 to 12 hours.  If desired, thicken gravy.  Serve over noodles or mashed potatoes.

Next Ingredient:  Dijon mustard

[GenXmuse]

Thank you @Bluffbaker. I have stew meat in the fridge and was hoping someone would post a good recipe soon!!!

Next Ingredient: Dijon mustard