Heat the vegetable oil in a large Dutch
ixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
ust scoop out this great vegetable dish. ENJOY this great Fall side dish
Simmer dry beans in water with bouillon cubes and onion for 3 to 4 hours.
Add vegetable patties and tomatoes and simmer another hour.
Add remaining ingredients and simmer about one more hour. Makes a great, almost fat-free meal!
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
Drain meat well and add the 7 cans with juices.
Simmer for 1 1/2 hours at least to allow the flavors to blend.
Wonderful with cornbread and freezes great!
Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
ork.
Heat 1 tablespoon vegetable oil in a skillet over
Cook Onion and Garlic in Olive Oil in Dutch Oven, stirring occasionally until tender.
Stir in Vegetable Broth, Orzo, Ground Mustard, Pepper, Vegetables, Corn and Beans.
Heat until Boiling, stirring occasionally.
In bowl, combine Bisquick, Cornmeal, Garlic Powder, Basil and Oregano.
Stir Milk into dry ingredients until just combined.
Drop dough by tablespoon fulls onto boiling stew.
Reduce heat to low.
Cook uncovered for 10 minutes.
Cook covered for a further 10 minutes.
Serve hot from the stove and enjoy!
Brown hamburger in skillet; add garlic when almost done. Remove from pan.
Rinse and drain pan.
Add vegetable oil. Stir-fry peppers 2 to 3 minutes; add snowpeas and green onion. Fry another 2 to 3 minutes.
Add rice, soy sauce and water.
Cook until hot, 5 minutes on medium-low.
combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic
br>Heat 1/2 cup vegetable oil in medium skillet over
In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
Spread vegetables in a single layer in the roasting pan.
Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
Simmer, covered, 5 minutes (or until vegetables are tender).
Stir in thyme.
For a thicker soup, mash vegetables and beans slightly.
br>In another pan, boil Great Northern beans in 2 cups
Arrange pork chops in single layer in a large shallow baking dish; set aside.
In a small bowl, using fork, beat sugar, Worcestershire sauce, Creole seasoning, oil and vinegar to blend well.
Pour mixture over chops in baking dish, turning chops to coat both sides, rubbing marinade in well.
Let stand at room temperature 30 minutes or in refrigerator up to 12 hours.
Heat broiler; position rack about 6-inches from heat. Arrange chops on rack in broiler pan; broil 6 minutes on each side until lightly browned.
Also great on grill.