CDKitchen: Recipes, Food and Fun! Easy and 5-Star Recipes How to Steam Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any dinner table. Ad Steps Method 1 of 4: Vegetables & Equipment 1Pick your vegetables. 3Devise some equipment. Method 2 of 4: Steaming Vegetables 1Bust out your steamer. 5Season and serve. Method 3 of 4: Using a Covered Pan 1Get a hold of a large pan. 4Remove from the heat and serve. Method 4 of 4: In the Microwave 1Put your vegetables into a microwavable bowl with a tablespoon (15 g) of water. 4Eat. Tips Since all vegetables cook at a different pace, always cook the different types separately.Lemon juice is a delicious addition for vegetables served neat.All the vegetables can be reheated in several ways once steamed, including by sautéing, placing them in hot water and other heating methods. Sources and Citations VideoJug A video on steaming vegetables.
Love and Homemade Recipes — We're heating up in whole new way with these March Madness appetizers & snacks. Now, if only your bracket were as spot-on as these recipe picks. Get Recipes Start the day right with a breakfast loaded with fresh berries. Get Recipes Favorite classic dishes like pizza, spaghetti, grilled cheese & tomato soup, sloppy joes, tacos and more turn into family-pleasing casserole recipes when made in a 13x9 baking dish. From extra-cheesy to extra chocolate-y, these recipes don't shy away from major flavor. Dinner's ready! Everyone loves pizza, but these pies take it to the next level.
Old Centennial Farmhouse: Refrigerator Bran Muffins These muffins are like having a nice bowl of Raisin Bran. Only better. (They don't get soggy!) It's fall and our thoughts turn to 'comfort food' and baking more often. Here's a recipe for muffins that are just good food, and a quick breakfast on the way to school in the car, or a great snack when you get home from running errands or the kids when they get in from school. This recipe can be mixed up and used for a huge batch to bake all at once, (it makes four dozen!) (I think I need to go put the coffee pot on!) Raisin Bran Muffins Batter can be kept in fridge for up to four weeks Heat oven to 400 degrees Bake for 15-20 minutes First, boil water and mix 2 c. raisin bran with 2 c. water, let cool. then, mix 1 c. oil 3 c. sugar 5 t. soda 1 t. salt mix the above with your cooled, soft bran mixture Then, add four eggs, one at a time, mixing after each. Add one quart of buttermilk (you can make your own by adding lemon juice to just under 4 c. milk.) Beat well, then add 4 more cups of raisin bran. Soda/salt.
Tasty Kitchen: A Happy Recipe Community! Picky Palate Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Using a bread knife, slice lengthwise in half and place on a sheet pan. Remove and slice immediately. Ingredients: 1 loaf of Italian Bread 1 tablespoon Shallots, minced
CheapCooking.com: Cheap Quick Easy Recipes for your Family, Cheap Healthy Recipes, Grocery List on a Budget Baked Spaghetti from Trisha Yearwood A perfect potluck casserole, this one feeds a crowd! Using a basic tomato based spaghetti meat sauce as a base with layer of spaghetti noodles & cheese, finished with a cream soup topping. Baked Spaghetti is a fantastic meal for any day, but most especially for feeding a crowd, making it perfect for potlucks, church suppers and socials. This one has been a favorite around my house ever since the first time I made it. It comes from the cookbook Home Cooking with Trisha Yearwood{affil link}, another favorite, and it is simply delicious. Check out the Hot Corn Dip I made from the new cookbook and the Warm Feta and Artichoke Dip I made from her first cookbook. This baked spaghetti starts pretty much the same as with any spaghetti - boiling the noodles and putting together a meat sauce. Trisha Yearwood adds 1 small (2.25 ounce) can of sliced black olives drained, which I omit, along with 3 (14.5) cans of diced tomatoes with the liquid, part of which I exchange for Rotel tomatoes.
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