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Shared Recipes by Recipe Box Members (page 4556)
SUGAR SNAP PEAS WITH ONIONS AND BACON
3 slices bacon, cut into 1/2 inch pieces 1 small yellow skinned onion, peeled and chopped 1 lb sugar snap peas 1/2 cup water Salt and pepper In a medium skillet over medium high heat,
by sgre52160
added 2008-10-09
added 2008-10-09
3 slices bacon, cut into 1/2 inch pieces 1 small yellow skinned onion, peeled and chopped 1 lb sugar snap peas 1/2 cup water Salt and pepper In a medium skillet over medium high heat,
SUCCOTASH
1/4 cup butter 1/2 cup chopped scallions 1 medium-sized red or green bell pepper, chopped 1 (10 oz) pkg frozen baby lima beans, thawed 1 (10 oz) pkg frozen corn kernels, thawed 1/2 cup
by sgre52160
added 2008-10-09
added 2008-10-09
1/4 cup butter 1/2 cup chopped scallions 1 medium-sized red or green bell pepper, chopped 1 (10 oz) pkg frozen baby lima beans, thawed 1 (10 oz) pkg frozen corn kernels, thawed 1/2 cup
STUFFED TOMATOES
For each recipe, use 2 large tomatoes (about 1 pound), stored at room temperature until fully ripe. Cut each tomato in half horizontally. Gently squeeze the halves to release the seeds and pulp,
by sgre52160
added 2008-10-09
added 2008-10-09
For each recipe, use 2 large tomatoes (about 1 pound), stored at room temperature until fully ripe. Cut each tomato in half horizontally. Gently squeeze the halves to release the seeds and pulp,
SAUTEED PEAS AND PROSCIUTTO
2 tbsp butter 2 tbsp minced shallots 1 lb. fresh sugar snap peas 1/3 cup chicken or vegetable broth 3 oz. thinly sliced prosciutto, cut into thin strips 1/8 tsp salt 1/4 tsp freshly ground
by sgre52160
added 2008-10-09
added 2008-10-09
2 tbsp butter 2 tbsp minced shallots 1 lb. fresh sugar snap peas 1/3 cup chicken or vegetable broth 3 oz. thinly sliced prosciutto, cut into thin strips 1/8 tsp salt 1/4 tsp freshly ground
ROSEMARY BAKED VEGETABLES
3 red potatoes, cut into 1 inch 12 baby carrots 1 medium-size sweet potato, peeled and cut into 1 inch pieces 1 large or 2 small zucchini, cut into 1 inch pieces 1 onion, quartered 1 garlic
by sgre52160
added 2008-10-09
added 2008-10-09
3 red potatoes, cut into 1 inch 12 baby carrots 1 medium-size sweet potato, peeled and cut into 1 inch pieces 1 large or 2 small zucchini, cut into 1 inch pieces 1 onion, quartered 1 garlic
ROASTED VEGETABLES II
1 whole bulb garlic 3 medium potatoes, cut into quarters 4 small onions, each cut in 1/2 6 medium plum tomatoes, each cut in 1/2 2 medium zucchini, cut into 3/4 inch thick slices 1/4 cup
by sgre52160
added 2008-10-09
added 2008-10-09
1 whole bulb garlic 3 medium potatoes, cut into quarters 4 small onions, each cut in 1/2 6 medium plum tomatoes, each cut in 1/2 2 medium zucchini, cut into 3/4 inch thick slices 1/4 cup
ROASTED VEGETABLES I
1 28 oz jar homemade or store-bought chunky spaghetti sauce 1 medium eggplant, peeled and diced 2 medium zucchini, quartered lengthwise and sliced 1 medium red bell pepper, diced (can use green
by sgre52160
added 2008-10-09
added 2008-10-09
1 28 oz jar homemade or store-bought chunky spaghetti sauce 1 medium eggplant, peeled and diced 2 medium zucchini, quartered lengthwise and sliced 1 medium red bell pepper, diced (can use green
ROASTED VEGETABLE SKEWERS
1 red onion, cut into wedges 1 green bell pepper, cut into 1 inch squares 2 yellow squash, cut into 1/2 inch disks 16 button mushrooms 1/4 cup olive oil Salt and pepper Preheat oven to 450.
by sgre52160
added 2008-10-09
added 2008-10-09
1 red onion, cut into wedges 1 green bell pepper, cut into 1 inch squares 2 yellow squash, cut into 1/2 inch disks 16 button mushrooms 1/4 cup olive oil Salt and pepper Preheat oven to 450.
Black Bean and Goat Cheese Quesadillas
1 can (15 oz) black beans, rinsed and drained 3 ounces goat cheese, crumbled 1 medium tomato, seeded and coarsely chopped 3/4 cup corn kernels (from 2 ears of corn) 2 scallions, coarsely
by ICOOK2
added 2008-10-09
added 2008-10-09
1 can (15 oz) black beans, rinsed and drained 3 ounces goat cheese, crumbled 1 medium tomato, seeded and coarsely chopped 3/4 cup corn kernels (from 2 ears of corn) 2 scallions, coarsely
ROASTED VEGETABLES
3 medium leeks 1 lb large carrots, scraped and cut into 2 inch pieces 2 lbs new potatoes, quartered 1/4 cup olive oil 1 clove garlic, minced 1/2 tsp salt and pepper Remove roots, tough
by sgre52160
added 2008-10-09
added 2008-10-09
3 medium leeks 1 lb large carrots, scraped and cut into 2 inch pieces 2 lbs new potatoes, quartered 1/4 cup olive oil 1 clove garlic, minced 1/2 tsp salt and pepper Remove roots, tough
ROASTED ROMA TOMATOES
6 roma tomatoes, quartered Olive oil, to taste Salt and pepper, to taste 3-4 sprigs fresh thyme 1 tbsp minced garlic Preheat oven to 350. Put tomatoes in center of cookie sheet and drizzle
by sgre52160
added 2008-10-09
added 2008-10-09
6 roma tomatoes, quartered Olive oil, to taste Salt and pepper, to taste 3-4 sprigs fresh thyme 1 tbsp minced garlic Preheat oven to 350. Put tomatoes in center of cookie sheet and drizzle
ROASTED GARLICKY RED BELL PEPPERS
1 red bell pepper, halved and cored 2 cloves garlic Olive oil Bath pepper halves with olive oil, coating inside and out well. Place skin side down in casserole with lid. Place 1 clove
by sgre52160
added 2008-10-09
added 2008-10-09
1 red bell pepper, halved and cored 2 cloves garlic Olive oil Bath pepper halves with olive oil, coating inside and out well. Place skin side down in casserole with lid. Place 1 clove