Free Online Recipes

Ingredients:

• 1 can French-style green beans, drained
• 1 cup celery, chopped
• 1/2 cup sour cream
• 1 can cream of celery soup
• 1 can shoe peg corn, drained
• 1 cup green pepper, chopped
• 1/2 cup cheddar cheese, grated
• Topping:
  • 1 stack Ritz crackers, crushed
  • 1/4 cup almonds, chopped
  • 1 stick butter or margarine, melted

Directions:

• Combine first 7 ingredients and put in a greased casserole dish.
• Mix topping ingredients together well and sprinkle evenly over vegetable mixture.
• Bake at 350F for 45 minutes.

INGREDIENTS:

2 pounds baking potatoes, peeled and quartered

2 tablespoons butter

1 cup milk

Salt and pepper to taste

DIRECTIONS:

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste

INGREDIENTS:

6 Yukon Gold potatoes, peeled and cubed

2 sweet potatoes, peeled and cubed

2 tablespoons butter

1/2 cup heavy cream

1 tablespoon chicken bouillon granules

1 2/3 tablespoons brown sugar

2 teaspoons black pepper

2 cups shredded Monterey Jack cheese

DIRECTIONS:

Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.

Preheat the oven broiler.

In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.

Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

INGREDIENTS:

1 small sugar pumpkin

1 teaspoon brown sugar

1/2 teaspoon butter

2 pinches ground cinnamon

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

INGREDIENTS:

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9×13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Ingredients:

• 1 can cream of mushroom soup, 10 3/4 ounce
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1 1/3 cups fried onions

Directions:

• Mix soup, milk and pepper in a 1 1/2-quart casserole dish.
• Stir in beans and 2/3 cup of the fried onions.
• Bake for about 25 minutes at 350 degrees F.
• Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Ingredients:

• 1 can (40 ounces) sweet potatoes, drained and mashed
• 1 can (8 ounces) crushed pineapple in juice, drained
• 1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
• 1/3 cup chopped walnuts
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• Vegetable cooking spray

Directions:

• Preheat oven to 350F.
• In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
• Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
• Bake at 350 degrees F for 40 minutes.
• Orange juice may be used in place of bourbon and pecans in place of walnuts, if desired.

Ingredients:

• 2 medium sized bittergourds
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 onion, minced
• 3-4 garlic cloves minced
• 2 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp dhania powder
• 2 tsp sambhar powder
• 2 tsp shredded coconut
• 1 tsp methi (fenugreek) seeds, roasted and powdered
• 2 tsps white sesame seeds, roasted and powdered
• 2 tablespoon jagggery melted or 2 tsp sugar
• Juice of a small ball of tamarind
• A pinch of hing
• Salt to taste

Directions:

• Scrape the skin of the gourds till smooth and wash them.
• Cut lengthwise and remove the seeds.
• Cut them into large half-rounds.
• Smear salt on them and place a heavy weight on them.
• This method is used to reduce the bitterness of the vegetable.
• Set aside for 1/2 hr.
• Fry in 3 tsp oil till well browned.
• Drain and set aside.
• Heat about 3 tsp oil and add the mustard and curry leaves.
• When the mustard crackles, add the minced onion and garlic.
• Fry till done.
• Now add all the raw dry powders and fry for 2 minutes.
• Now add the shrdded coconut and keep frying for 2 more minutes.
• Add the fenugreek and sesame powders and mix well.
• Add the fried gourd, jaggery and tamarind.
• Add salt to taste and enough water to cover the vegetable.
• Bring to a boil and reduce heat.
• Cook till the gavy thickens and you get a gojju consistency.
• Remove from heat and add the hing.
• Mix well and serve like a chutney with plain rice/dosa/chapati.

INGREDIENTS:

• 1 pound (1/2 kg) okra (small)
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup oil
• 3/4 teaspoon paprika
• 1 teaspoon amchoor powder (or substitute fresh lemon juice)
• 1/2 teaspoon turmeric
• Salt and freshly ground pepper to taste
• 1 teaspoon garam masala
• 2 tablespoons chopped coriander leaves for garnish

Directions:

• Wash okra under running water and slice off the ends.
• Cut each in half. Set aside.
• Prepare onions and tomatoes. Set aside.
• In a wok or heavy skillet heat the oil and saute onions until translucent.
• Add all spices except the garam masala and stir-fry 2 minutes.
• Add the tomatoes and bhoona - 1 minute.
• Add the okra and stir-fry 2 minutes.
• Cover and steam over medium heat until tender, about 12-15 minutes.
• Spoon the okra onto a warm serving plate and sprinkle with the garam masala.
• Garnish with the coriander and serve while hot.
• Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

INGREDIENTS:

• 1 lb bhendi (okra), cut into thin rounds
• 3 cups of buttermilk (or diluted yoghurt)
• 1 tsp mustard seeds
• A small piece of ginger, crushed finely (optional)
• 3-4 green chillies chopped finely
• 1 sprig curry leaves
• A pinch of hing
• Salt to taste

Directions:

• Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
• Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
• Fry till the mustard starts crackling.
• Add the fried bhendi and stir for 2 minutes.
• Take it from the fire.
• Add the buttermilk and salt to taste (remember that the okra is already salted).
• Mix well.
• Add some water if the gojju is too thick.
• Eat with plain rice and dal.