Best Recipes

CHEESEY BROCCOLI BAKE

Ingredients:
1/2 lb softened cheese
10 3/4 ounce can condensed cream of mushroom soup
8 ounce can sliced water chestnuts
2 tablespoon butter
1/4 cup chopped onion
1/4 lb fresh mushrooms, sliced
1/4 cup chopped celery
2 lb fresh broccoli, trimmed and cut up
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated cheddar cheese

Directions
Preheat oven to 350 degrees.

Steam broccoli for 10 minutes. In the meantime, saute celery, mushrooms, and onion in butter for 10 minutes; drain.

Combine broccoli, saute mixture, and water chestnuts. Heat soup and softened cheese product in saucepan over low heat until cheese melts. Pour over broccoli mixture. Add garlic salt and pepper and combine.

Place in greased casserole dish. Bake for 20-25 minutes. Sprinkle top with grated cheddar cheese the last 5 minutes of baking.

Yield: 8-10 servings
Prep time: 10 minutes
Cook time: 35-40 minutes
Ease of preparation: easy

Sounds good :-)

lets keep it going folks there are a bunch of folks that garden and I know they can cook so lets have those recipes. ; )

Last night, I made a yummy zucchini dish. This is for one, but can be easily scaled and any summer squash can be used. Mind you, I'm also on a low salt, low cholesterol diet.

1 zucchini, sliced thin
1/2 medium onion, sliced thin
1 clove of garlic, chopped
2 tbs of margarine
pinch of thyme
pinch of parsley
1 chicken buillion cube
Handful of cornbread dressing+seasoning
1/2 c chicken broth
pepper to taste
reduced fat shredded cheddar cheese

Place the first six ingredients into a skillet until the zucchini has cooked down and the onions are tender. After they are tender, add cornbread, pepper, and chicken broth. Cook until heated through. Sprinkle cheese on top. Enjoy!

Note: You can always bake this to heat more and melt the cheese, but I was lazy and made this on the fly last night.

sound good, is that for one ,two or how many folks , sapphirestar ?

It pretty well fed me for dinner. If you split it, it would be a nice side dish for two.

ok that gives me the idea TY

Check this out!
http://davesgarden.com/community/forums/f/recipes/all/

I've found a gazillion recipes here on DG... :)

hay zz no offence but i cant offord the membership fee for dave's site the Va has not compleated my paper work and SSI has not either so all Member sites are Off limits for me . i havent been retired long .

I have hit most all of the Non member threads and trying to revamp them and get them renewed but keep them under the same name and not makd dave mad. i dont have much to do and love to chat with folks i only have a few sites that i like to chat with folks on about thing like this that are free so i try not to make the owners mad and try not to get kicked off of it if ya know what i mean .

I can't claim this recipe as my own but had to share anyways. I found it online then made some of my own adjustments. I made it for our Memorial Day get-together. It was SUCH a hit...very FRESH...sweet, but salty / tangy. Perfect for cookouts.

Watermelon Salad

Ingredients**

* 1 small red onion, thinly sliced
* 2-3 small limes, juiced
* 1 1/2 quarts seeded, cubed watermelon
* 1 cup crumbled feta cheese
* 1/2 - 1 cup pitted Kalamata olive halves
* 1- 2 cups chopped fresh mint
* 2 tablespoons olive oil


Directions

1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10-15 minutes.
2. Place 1 cup of mint in food processor and add the olive oil. Save some mint to be 'hand chopped'.
3. In a large bowl, combine the watermelon cubes, feta cheese, olives, onions with the lime juice, and processed mint and toss to blend. Top with the hand chopped mint.

** The ingredient amounts don't have to be 'precise'. I used enough watermelon to fill a large bowl. I added enough feta cheese so that it 'made an impression'. etc etc





This message was edited Jun 2, 2010 6:33 PM

Nice here's youone thats good for a summer fun it's from a good friend of mine called soft ball Mom.

Easy Fruit Cobbler

1 cup flour (self rising)
1 cup sugar
1 cup milk
1 large can (or 2 small cans) of any kind of fruit
Can also use frozen fruit

1/2 stick of butter

=====

Preheat oven to 350 degrees and put butter in a 9 x 13 pan and let it melt. In a large bowl, add flour sugar and milk..season with cinnamon and vanilla if you wish. Whisk together. Pour over melted butter but do NOT stir!! Add the fruit, and again do not stir. Bake for 30-40 mins until golden brown. This makes its own crust.

You can use canned friend apples, canned peaches, fresh or frozen blackberries, or strawberries, or just any kind of fruit.

Super simple, easy to keep the items in the pantry, and Ohhhhhh so good!!!

One more tip I always do to mine. When it is done and golden brown, sprinkle a little sugar on top and put it u nder the broiler to carmelize the sugar. BUT, you have to watch it carefully..it will literally burn in a second and be black on top. Just leave it in a minute or so under the broiler and dont leave it!

Sgt Yates,

I caught your posts today. Welcome to DG. Love the recipes. Will try to post some of my favs.
I also noticed you said you could not do a subscription. I tried to remedy that, but someone has beat me to it. Your sub runs to 2011. I just wanted to thank you for your service to our country.
I have plenty of veggie seeds if you would like to try some new varieties, I can set you up.
Cyndie

Yes, "SomeWonderful Angel of God" Has Blessed me with a Full Subscription to Daves Garden! and Access to all it's Bounty I still hit the Free Bees Because I Have made Friends there as well.

I am always open to trying New things and seeds I am trying to grasp the seed thing on how to list them I have some most are of old school per my great garnd parents or before and grown until i recived them preserved well . however i'll try any thing once and two or three times to make sure i like them LOL . god has bless me more than once by letting me find this site i am truly happy with it and the folks on here .

No offense taken! I didn't know.. and now that I do, I'm glad someone stepped up for you. :) I didn't realize you knew there was a recipe thread but couldn't get to it.. was just trying to help.

If you need help listing, I may be able to. :)

Enjoy your membership!

thank you ZZ i am haven a ball still havent made it all the way through the site LOL and loven it between the rain showers of corse .... i got tater shoots comeing up wooo hooo.

This is a massive quantity recipe for marinara sauce. I make a big pot of it in my largest stock pot and then can it in a hot water bath canner. I'm sure it could be done in a crock pot as well if you have one of sufficient size. The last time I made it I got seven and a half quarts. The canned sauce is self stable and can be stored for a very long time. For calorie counting purposes, I'm calling a half cup of sauce a serving. It may be best to think of this particular recipe as a everything and the kitchen sink version of basic marinara sauce. I puree the final product so that the kids can't tell what's in it when they taste it. They have a lot of fun making it with me and other veggies can be added so long as the flavor of the tomatoes is not overpowered.

Ingredients
2 tablespoons olive oil
1 onion, minced
12 cloves garlic, minced
2 bell peppers, minced
5 stalks celery, minced
4 yellow squash, shredded
16 ounce white mushrooms, shredded
4 zucchini, shredded
87 ounce diced tomatoes
60 ounce tomato paste
1 Oregano
1 Basil
1 Parsley
1 Lemon Juice
Directions

1. First, get our your food processor and get ready to make liberal use of the shredding wheel and the shredding blade. It is possible to just mince or dice all the ingredients instead of pureeing the sauce. It winds up being more of a veggie stew that way instead of a sauce. (I prefer it stew style, but my family doesn't.)

2. Prepare the first set of ingredients by using the shredding blade to puree the onion, garlic, celery, and bell peppers into oblivion.

3. Coat the bottom of your stock pot with the two tablespoons of olive oil. Toss the puree in and just cook it on about medium heat until it smells really nice. Say around five to ten minutes. Stir just enough to keep the bottom from burning.

4. Take the next set of ingredients and shred them while the first set is cooking. The second set are the squashes and the mushrooms. This set could include the celery if you wanted it to do so. Put this set in when the first smells very nice and cook everything down for about ten minutes to soften and break apart the shreds into sauce.

5. Once the first two sets of ingredients have been cooking for a bit and have softened into mush, get a stick blender or immersion blender and puree what's left into a thin mash.

6. Add the tomatoes and the tomato paste, blend through with the stick blender to mix and to break down the diced tomatoes.

7. Bring to a boil, boil for a minute or so and reduce the heat to a simmer. Cook down the sauce to thicken stopping when you think it is just right.

8. Add the fresh herbs and lemon juice last. Taste, mix, taste again, and again until you think it is just right. Salt, pepper, or other seasonings should also be added now.

9. The hot sauce is now ready to can. I do quart jars in a hot water bath canner for 20 minutes although 15 minutes should be enough.


Read more: http://caloriecount.about.com/marinara-sauce-recipe-r332677#ixzz0pnHXdR1q


Pretty much anything can be added. The diced tomato, tomato paste, and tomato sauce are all canned goods, but if fresh were available in those quantities I'd use fresh. Use sugar and salt to taste along with the fresh herbs.

Caloriecount.com has a recipe analyzer that gives you a good notion of the nutritional values for a recipe. I've found that really helpful with the diet change the doctor ordered me to try.

wow that is awesome and interesting i have 12 mater plants in the ground and i se some mods hapening for skeddy sause canning and putten it up for winter .can we say light bulb went off in my head thank you so much telosphilos.

You are very welcome. Hot water bath canning is very easy to do and a good way to put up fruits as jellies and jams. For some things like beans and such you need a pressure canner. I make a lot of jam, jelly and chutney to give away every year. I like the Ball book for home canning recipes and the Joy of Cooking canning book too. They have all kinds of things you can do with tomatoes. I just make sauce because I've got one of those kids who doesn't like to eat his veggies. ;)

lol My kids are like the varmets that rome the earth . lol you have to beat them out of the garden their Paw started that when they couldnt even craw he set them in their dipper in the bell mater bush just to see what they would do both of them took to it lke a duck to a june bug and it has never quit since . when those two get nere a garden we have to ask what folks use to spray their gardens with ? we use all natural like my bug spray (homemade ) so any time you want you canpick and eat anything ( Iknow Bad idea with these two .LOL but these two will eat their weight in veggies if you let them every day two or three times a day if you done watch them . like i said just like varmets (thanks Dad and Pa bless your Souls I love and miss both of them ) most kids dont eat vegges like my kids do and most parents wish their kids eat like mine do they havent found a veggie yet they wont eat LOL

I live on fresh vegetables, fruits, dried beans and whole grains.

I'm restricted from eating: white flour, white potatoes, rice, any kind of sweetner, saturated fat, and am allergic to all citrus fruit!

You can imagine what a "joy" it is for me to try eating in a restaurant! Good thing I can cook. My favorite is stir-fry! Just throw fresh veggies in a big pan with some safflower oil, add a splash of Balsamic vinegar, sprinkle on some shredded soy cheese and I'm good to go!

I eat Meat, and veggies and alot of things i probly should not i guess that why my bully has so much problems but i have cut down on the things that gives me the most trouble . and suffer throu the ones that i just have to have .lol and pay for them later and take the tummy pill before i eat it he he he

I eat some meat too. I found grass-fed ground beef in the supermarket, and plan to turn them into burgers to go with some whole wheat buns. Wish I had a nice garden-ripe tomato and an onion to go with it.

Tomato Basil Pork Loin
You will need:

4 ripe Tennessee tomatoes, chopped including seeds
¼ cup chopped fresh H20 Farms basil
3 cloves garlic, minced
½ cup chicken broth, cream or half-and-half
2 tablespoons O’Charley’s Balsamic Vinaigrette Dressing
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (1-inch thick) slices pork tenderloin
½ cup White Lily all-purpose flour
¼ cup Wesson oil
¼ cup freshly grated Parmesan cheese
Combine tomatoes, basil, garlic, broth, dressing, salt and pepper in a medium bowl and mix well. Place a large saute pan over medium-high heat. Lightly season pork with salt and pepper. Dust both sides with flour, shaking off the excess. When pan is hot, add oil. When oil is hot, add pork. Cook, turning once for about 5 minutes on each side until browned. Remove pork from pan and wipe out any excess oil. Return pan to medium-high heat and add pork. Spoon tomato mixture around pork. Bring to a low boil, cover and decrease heat to achieve a simmer. Cook for about 14 minutes. Transfer to warmed dinner plates and sprinkle with cheese. Serve immediately. Round out this dish into a meal with a salad using one of Johnny Fleeman’s Gourmet Salad Dressings and a slice of a Mama Turney’s pie for dessert!

Yield: 4 servings.

Sgt. Yates - Someone beat me to it. I was heading off to add a
subscription for you but am just glad it has now been done.
DG members are a friendly group and I join with others in
thanking you for service to our wonderful country.

That Tomato Basil Pork Loin sound delicious! It's at
the top of my "Try This" list.

I have tryed to let DG folks know that An DG Angel on here has Blessed Me with an subscription . and i am very Thankful and blessed for it I stlii visit the free sites and updatethe ones that have died soto speak and hit the memder ones to digging up the things out of my brain that i can remember form my past that might help others . it helps me and i hope it helps others ~;>)


The Tomato Basil Pork Loin is awesome

Kudos to whoever bought Sgt Yates a subscription! I haven't been on DG in a little while due to recovery from some surgery. I have missed being in my garden - hubby has taken over for me and is doing a good job. Hoping to get out and play soon! :)
I would like to thank Sgt Yates for your service as well. And any other service member who may be here. My thoughts and prayers are always with our Armed Forces and Veterans. May God Bless you all.
I am glad there are some recipes being posted here. I love sharing and trying new ones.
Here is a "loose" recipe. Meaning ingredients are approximate!

Cheesy Baked Squash and Zucchini
About 6 squash and/or zucchini
one onion
1-2 cups shredded cheddar
8 oz sour cream
one tube ritz crackers
all purpose vegetable seasoning (I like Paul Prudhommes Vegetable Magic)
a little butter
a little olive oil

Wash, cut squash/zucchini and onion. Saute in a little oil and butter about 5 minutes.
In a bowl, combine sour cream, cheese and seasoning. Stir sauteed vegetables into mixture. Crush crackers and spread on top. Bake at 350 for 25-30 minutes. Yum!

Thank You magnoliahill,I kmow there in one for the members but there was not one for non members i started this one and dave and his team was most Kind to let it stay up. so I was and am very happy with them it has brought many folks together and some pretty good cooking too I might add ;>)

Welcome Back Hun I know what you mean about the Garden thing this is my first year to get to be in Mine since i was a little scraper when was at my pa's so i am excited . I posted all about it in my blog with pictures. it's quite the funny i must say.

I hope you get to feeling better and the good Lord blesses you so you can get back to your garden and the things you love doing tell the hubby hello and God bless.

and thank you for the recipe too.

Much love

The Sarg.