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ROASTED ASPARAGUS BUNDLES · Apr 30, 04:47 PM by Michele Roper

1 pound fresh asparagus spears, tough ends trimmed
4 scallions, root and trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon gound black pepper

Preheat oven to 400 degrees

Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

ROASTED RED POTATOES WITH ROSEMARY · Apr 30, 04:43 PM by Michele Roper

6 to 8 small red potatoes, quartered into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

AVOCADO WITH BALSAMIC VINEGAR · Dec 4, 11:46 AM by Michele Roper

Cooking Pleasures October/November 2006

Halve 2 avocados; remove pits. Pour 1/2 teaspoon balsamc vinegar into each cavity; sprinkle wiht salt and pepper.

HIDDEN VALLEY GLAZED BABY CARROTS · Nov 30, 08:14 PM by Michele Roper

1/4 cup butter
1/4 cup packed light brown sugar
1 package (16 ounces) ready-to-eat baby carrots, cooked
1 packet (1 ounce) Hidden ValleyOriginal Ranch Seasoning & Salad Dressing Mix

Melt butter and sugar in a large skillet. Add carrots and seasoning & salad dressing mix; stir well. Cook over medium heat until carrots are tender and glazed, about 5 minutes, stirring frequently.

ROASTED SWEET POTATOES WITH BALSAMIC DRIZZLE · Nov 29, 12:47 PM by Michele Roper

1 1/2 pounds sweet potatoes (about 3 medium)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
freshly ground pepper, to taste
1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon butter

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.

Peel sweet potatoes and cut into 1/2 inch thick wedges. Place on a prepared baking sheet, drizzle with oil and toss well. Spread the wedges in a single payer and bake until tender when pierced with a knife, 25 to 30 minutes. Remove from the oven; season with salt and pepper.

Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carfully during the last few minutes of reducing to prevernt burning) Swirl in butter and remove from heat. Drizzle the warm sauce over the roasted sweet potaotes.

CAULIFLOWER GRATIN · Aug 19, 11:46 AM by Michele Roper

Cauliflower florets
Diced red pepper
2 teaspoons ground cumin
melted butter
Combine in a greased shallow pan.

Combine equal parts of dry Italian-seasoned bread crumbs and Parmesan cheese. Sprinkle over top of vegetables. bake at 375 for 30 minutes.

Spicy Black Beans · Jan 31, 09:33 AM by Michele Roper

Losing It! p.185
1 Tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp. chili powder
1 tsp. cumin
1 tsp. crushed red pepper
2 (15 oz) cans black beans, rinsed
1/4 cup lossely packed chopped cilantro
salt and pepper to taste
lime wedges

Heat oil in skillet; add garlic and onion. Stir fry until onion softens, about 5 minutes. Stir in chili powder, cumin and crushed red pepper; cook 30 seconds. Stir in beans and reduce heat to low. Simmer, uncovered, 10 minutes

Sprinkle with cilantro and saeson with salt and pepper. Serve with lime wedges. Makes about 4 cups.

Salsa · Jan 31, 09:29 AM by Michele Roper

Losing It! p.185

15 minutes

3 tomatoes
1/4 red onion, mined
1/4 bunch fresh cilantro
1/2 jalapeno, seeds removed and minced
1/4 cup lime juice
salt and pepper to taste

Combine all ingredients and serve. Makes about 3 cups

Guacamole · Jan 31, 09:27 AM by Michele Roper

Losing It! p.185

10 minutes

3 ripe avocados
2 oz. cream cheese
salt and pepper to taste

Mix all ingredients together until smooth.
Makes approximately 1 cup

Potato (Au Gratin) Casserole · Oct 23, 05:24 PM by Kim Skene

6 med. potatoes (Do Not peel)
1 can cream of chicken soup
1/2 cup margarine
2 cups grated cheese
1 pint sour cream

Cook potatoes 2/3 way done. Cool and peel. Grate and set aside. heat soup, 1 cup cheese, margarine. When heated through, add sour cream. Mix together with grated potatoes and pour into 9×13 pan. Sprinkle with rest of cheese. Bake at 350 degrees for 45 minutes.