Ingredients:
1 1/2 cups warm mashed sweet potatoes
1/3 cup granulated sugar
4 T melted butter
1 egg, slightly beaten
1/3 cup milk
1/2 tsp vanilla
(cinnamon or nutmeg optional)
Topping:
1/3 cup light brown sugar
1/2 cup pecan pieces
1/4 cup flour
4 T butter, melted
dash salt
Preparation:
Combine mashed sweet potatoes, sugar, butter, egg, milk and vanilla; mix well. Pour into a buttered 1 to 1 1/2 quart casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine, and salt. Pour over top of potato mixture. Bake at 350 for 20 to 30 minutes.
Serves 4.
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Monday, December 19, 2011
Wednesday, March 24, 2010
Cooking Light Cheese Fries
1 ½ lbs. baking potatoes, peeled and cut into thin strips
1 Tbsp grated Parmesean
1 Tbsp vegetable oil
¼ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
Combine all ingredients in a bowl and toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450 for 35 minutes or until golden, stirring occasionally so they brown all over and don’t stick to the pan.
From the kitchen of: Heather K.
1 Tbsp grated Parmesean
1 Tbsp vegetable oil
¼ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
Combine all ingredients in a bowl and toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450 for 35 minutes or until golden, stirring occasionally so they brown all over and don’t stick to the pan.
From the kitchen of: Heather K.
Friday, March 19, 2010
Crispy Kale
This recipe is from Stephanie Gallagher on about.com: Cooking for Kids
"Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary. Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!"
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Preparation
1. Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
2. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
3. Place on the lowest rack of the oven and bake for 10 minutes.
4. Remove from oven and stir so that kale can get crispy all over.
5. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
6. Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Submitted by Heather K. - From the Kitchen of Stephanie Gallagher on about.com: Cooking for Kids
"Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary. Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!"
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Preparation
1. Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
2. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
3. Place on the lowest rack of the oven and bake for 10 minutes.
4. Remove from oven and stir so that kale can get crispy all over.
5. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
6. Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Submitted by Heather K. - From the Kitchen of Stephanie Gallagher on about.com: Cooking for Kids
Saturday, November 21, 2009
Minted Zucchini and Fresh Corn Salad
From Weezie Mott Cooking School Serves 10-12.
Prep the following and set aside:
2 medium size sweet onions, finely chopped; such as Maui or Vidalia, etc.
2 large garlic cloves, finely chopped
4 pounds small firm unblemished zucchini, use dark green outside part only slcing off 1/4 inch think pieces on 4 sides of each zucchini (don't use middle, too much moisture)
Cut each piece of zucchini into 1/4 inch julienne (thin match like strips or small french fries)
1 1/2 teaspoons fresh oregano, finely chopped
1/3 cup white wine vinegar
3 Tablespoons well packed fresh mint leaves finely cut with scissors
1 1/2 cups corn kernels, pre-cooked and cooled (yellow corn looks better than white). Use frozen or canned corn if out of season or if corn isn't fresh.
Putting the salad together
In a large skillet heat on high:
1 Tablespoon olive oil
Add: 1/3 of the prepared zucchini julienne, toss then gently until lightly browned 3 - 5 minutes
Transfer to a large bowl.
Add another Tablespoon olive oil and another 1/3rd of the zucchini strips to skillet and repeat procedure until all zucchini julienne is cooked and transferred to bowl.
Reduce heat to medium-low and add the chopped onion to skillet.
Cover with small lid so onions can sweat with less air. Cook onions until soft.
Add the chopped garlic and cook covered another few minutes.
Do not allow garlic to brown.
Add the vinegar and oregano.
Simmer all ingredients together for 2 minutes, than pour them over the cooked zucchini julienne. (Turn heat up until liquid disappears, it may take more than 2 minutes.)
Blend in the thinly cut fresh mint.
Allow the mixture to cool completely.
Add the reserved corn kernels.
Taste and season with salt and pepper.
Arrange attractively on a large platter.
Garnish with fresh mint sprigs.
Recipe From:
Weezie Mott Cooking School
1630 Dayton Avenue
Alameda, CA 94501
http://weeziemott.weebly.com/
Weezie Mott is 90 and teaches cooking classes in her home in Alameda. She's an exceptional chef and instructor. This recipe was from the best cooking class I've ever taken.
From the kitchen of: Weezie Mott
Prep the following and set aside:
2 medium size sweet onions, finely chopped; such as Maui or Vidalia, etc.
2 large garlic cloves, finely chopped
4 pounds small firm unblemished zucchini, use dark green outside part only slcing off 1/4 inch think pieces on 4 sides of each zucchini (don't use middle, too much moisture)
Cut each piece of zucchini into 1/4 inch julienne (thin match like strips or small french fries)
1 1/2 teaspoons fresh oregano, finely chopped
1/3 cup white wine vinegar
3 Tablespoons well packed fresh mint leaves finely cut with scissors
1 1/2 cups corn kernels, pre-cooked and cooled (yellow corn looks better than white). Use frozen or canned corn if out of season or if corn isn't fresh.
Putting the salad together
In a large skillet heat on high:
1 Tablespoon olive oil
Add: 1/3 of the prepared zucchini julienne, toss then gently until lightly browned 3 - 5 minutes
Transfer to a large bowl.
Add another Tablespoon olive oil and another 1/3rd of the zucchini strips to skillet and repeat procedure until all zucchini julienne is cooked and transferred to bowl.
Reduce heat to medium-low and add the chopped onion to skillet.
Cover with small lid so onions can sweat with less air. Cook onions until soft.
Add the chopped garlic and cook covered another few minutes.
Do not allow garlic to brown.
Add the vinegar and oregano.
Simmer all ingredients together for 2 minutes, than pour them over the cooked zucchini julienne. (Turn heat up until liquid disappears, it may take more than 2 minutes.)
Blend in the thinly cut fresh mint.
Allow the mixture to cool completely.
Add the reserved corn kernels.
Taste and season with salt and pepper.
Arrange attractively on a large platter.
Garnish with fresh mint sprigs.
Recipe From:
Weezie Mott Cooking School
1630 Dayton Avenue
Alameda, CA 94501
http://weeziemott.weebly.com/
Weezie Mott is 90 and teaches cooking classes in her home in Alameda. She's an exceptional chef and instructor. This recipe was from the best cooking class I've ever taken.
From the kitchen of: Weezie Mott
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