Mary Ann's Complete Recipe Collection -
Side Dishes
Mary Ann's Complete Recipe Collection -
Side Dishes
Van Kamp Pork n Beans
1 bell pepper, chopped
Onion
Brown sugar
Tomatoes - drained
Catsup
Combine ingredients and bake in a bean pot for 3 hours at 350
Jane served this at Janet's house on Matthew's birthday in 1992.
Recipe Contributed by
Patty from Jane Courtney
2 1/2 cups of navy beans
1 1/2 cups liquid from soaking beans
1/4 lb bacon or salt pork, cut up
1/4 cup chopped onion
1/2 cup brown sugar, firmly packed
1 tsp dry mustard
1/4 tsp black pepper
1/3 cup molasses
Soak 2 1/2 cups of navy beans overnight in 8 cups water.
Drain beans, reserving 1 1/2 cups liquid
Cook on high pressure (turn off Keep Warm) for 1 hour.
Mom's recipe says to cool by standing. I took this to mean use Natural Release.
Open lid and stir well.
Cook on high pressure (turn off Keep Warm) for an additional 40 minutes.
Mom's recipe says to cool in cold water. I took this to mean use Quick Release. I didn't put my inner pot in cold water and the beans were perfect.
Add salt if desired.
Recipe Contributed by
Facebooker on Rootatoot Ruth's site
1/2 large Spanish onion per person. Peel onions, slice in half. Set in baking dish. Sprinkle with salt, pepper and olive oil. If you are feeling extravagant, add butter...or a little of both). Sprinkle with a bit of soy sauce and worcestershire sauce.
Bake at 250 degrees for several hous. Flip over occasionally.
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
About a 1/4-1/2 c panko bread crumbs. This wasn’t in original recipe but lots of people in the comments added them and they definitely make them great.
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
DIRECTIONS:
Preheat oven to 350(I did 400 as suggested by many in comments) degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown
https://damndelicious.net/2014/06/21/baked-parmesan-zucchini/
Recipe Contributed by
Damndelicious.com
2 hot house cucumbers, grated and wrapped in towel to squeeze liquid out
14 oz greek yoghurt (I used Fage fat free)
1/2 c. sour cream
4T. lemon juice
2 splashes white wine vinegar
2 T fresh dill (or more to taste)
1 1/2 t. minced garlic
4 t. salt
1 t pepper
Combine and chill. Makes enough for a party and some for the week!
Taken directly from her show... her website shows a slightly different version.
Recipe Contributed by
Mary Ann Laun
2 cans "Ranch Style" beans
1 tube Jimmy Dean sausage
Onion
Seasonings
Cook sausage and drain grease. Add beans, onion, etc.
Warm on top of stove until ready to serve.
We had these at Toms house at Lake Naciemiento on July 4, 1992. Great flavor, very easy, I have made these many times. Enjoy!
Recipe Contributed by
Patty from the Bearmans at Lake Naciemiento
2 cans "Ranch Style" beans
1 tube Jimmy Dean sausage
Onion
Seasonings
Cook sausage and drain grease. Add beans, onion, etc.
Warm on top of stove until ready to serve.
We had these at Toms house at Lake Naciemiento on July 4, 1992. Great flavor, very easy, I have made these many times. Enjoy!
Recipe Contributed by
Patty from the Bearmans at Lake Naciemiento
Recipe One from Mammoth
1/2 lb flour
4 eggs
1-2 t. salt
8 oz water
(We used half a recipe for three of us. Added 1/2 large "hacked onion" carmelized and 1 c. swiss cheese. Fresh asparagus on the side.
Mix flour and eggs and water. Press dough into salted water and boil. when it rises, take it out right away or it will be "squashy."
Recipe Two from 2011
1,75 cup flour
2 eggs
1 teaspoon salt
Mix all of the above and press the dough through the 'thing' into boiling water. When the spaetzle resurface, they're done. you need to take them out immediately otherwise they will get squashy. Repeat that 'til you're out of dough.
Now if you want to serve them as real vegetarian dish that stands on its own:
Grate 1 to 2 cups of your favorite cheese and mix it with the spaetzle. Sizzle a hacked onion in a pan (until gold-brown) and mix it with the spaetzle and the cheese. Then put it in the oven until the cheese is melted.
AND YOU'RE DONE !
Berndt is our Laun-cousin from Munich!
Recipe Contributed by
Mary Ann Laun
1 lb. mini carrots
3 Eggs
1 cup Sugar
1 tsp. Baking Powder
3 Tbs. Flour
1 Cube Butter
Dash of Cinnamon
1 tsp. Vanilla
Boil carrots until soft. Let cool. Ina a blender, beat eggs and add carrots. In a bowl, mix dry ingredients and vanilla. Melt butter. Add butter and cooked carrots to dry ingredients. Pour into 8 x 8 pan. Cover and bake at 350 degrees for 50 to 60 min. Remove foil cover. Add topping and bake 10 more minutes.
Topping: Chopped pecans w/brown sugar and butter, or cornflake crumbs, or almond crumbs.
Recipe Contributed by
Cindy Shilling
2 1/2 pounds small white onions, peeled, about 32
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
2 cups milk
(I add a little cheddar cheese...Marcia says "not too much!" Guesstimate: 1/3 cup)
1/2 cup bread crumbs tossed with 1 tablespoon melted butter (Lissa loves the topping; Jeff scrapes it off--he loves it plain!)
Peel the onions. Marcia suggests boiling them about 5 minutes before peeling to make the job easier. After all are peeled, cook the peeled onions in boiling salted water until just tender, about 15 minutes more. Drain well then transfer to a buttered baking dish, about 1 1/2 quart size.
Melt the 1/4 cup butter in saucepan; stir in flour and salt until smooth. Add milk, stirring constantly, and continue cooking until smooth and thickened. Add cheese and continue cooking and stirring over low heat until cheese is melted and blended.
Pour sauce over the onions then top with the buttered bread crumbs. Bake at 350? for about 25 minutes, or until thoroughly heated and lightly browned.
Serves 6
Recipe Contributed by
Marcia Laun via Mary Ann Laun
2 cups elbow macaroni (measure as uncooked) - note an 8oz box is not quite 2c
1/2 cube butter, cut into pieces
2 1/2 cups sharp cheddar cheese, hand-grated
3 eggs beaten
1/2 cup sour cream
1 can Cheddar Cheese soup (condensed- 10 3/4 oz)
1 cup milk (recipe says whole milk)
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp black pepper
Boil the macaroni in 2-qu saucepan until tender, about 7 mins. Drain.
In med. saucepan, mix butter and cheese. Stir until cheese melts.
In slow cooker, combine butter/cheese mixture + eggs-sour cream-soup-milk-mustard-salt-pepper. Stir well.
Add drained macaroni and stir again.
Set the slow cooker on low, cook for 3 hours, stirring occasionally.
This will be less creamy if it cooks for 3 1/2 hours.
12 servings.
This recipe is from Paula Deen, episode PAO912 rated easy with prep time 5 min.
I made this for Easter, 2008 at our house and I think it was the favorite dish.
This was the first time I had made it.
It was nice to have it ready at serving time.
We had a nice Easter with the little ones - Darla and Eve, Mikela and Dylan colored eggs that day and had an Easter egg hunt.
We also enjoyed being with mom, Adrienne, Mike, Curt, Janet, Matt,
Mary Ann, Susan, Rick, Shelly, and Justin.
The dogs enjoyed the party too: Sadie, DeLee, Xiexie, Gretchen, Riley, and Rocco. (Maybe Mitzi, Martina, and Lucy can come next time)
It was a fun day.
Recipe Contributed by
Kuchenski
Miracle Whip
Mayo
yellow mustard
season salt
salt
pepper
basically made like an egg salad sandwich.
maybe a little heavier on miracle whip that mayo.
Recipe Contributed by
Marcia Laun
1.0 - jalapeno chile
0.5 cup - plain, unflavored yogurt
0.5 cup - mayonnaise
0.5 teaspoon - crushed Mexican oregano
0.5 teaspoon - ground cumin
0.5 teaspoon - dried, crushed dill
0.25 teaspoon - ground cayenne chile
fresh lime juice as needed
ground white pepper to taste
Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the chile and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.
I doubled this for a crowd of 20 at the canal.
Recipe Contributed by
Mary Ann Laun
1/2 c. vinegar
1/2 c. water
1 T. flour
1/2 c. sugar
8-10 strips crisp bacon, crumbled
5 lbs red potatoes
onion, chopped to taste
Cook potatoes in jackets, peel and dice. Combine vinegar and water, add sugar and flour. Bring to a boil stirring occasionally/ Pour sauce over potatoes. Add bacon.
Note: Add sauce to the potatoes while they are still warm.
Ray Seal's mother's recipe.
Recipe Contributed by
Mary Ann Laun
1/2 cup canola oil
40 ounce can of beans
Heat salad oil 1/2 cup or 1/2 inch (depending on pan) for a 40 ounce can of beans
Make it very hot. Drain the beans and reserve the liquid. Add the beans to the hot oil and stir it, frying the beans as in refried...
Then after a bit, use a potato masher and mash the beans...you can add some of the liquid back in at the end if they are too dry or to the consistency you like1/2
not verified yet...phone recipe from Helen when we were att he canal...
Recipe Contributed by
Mary Ann Laun
Canola oil
2 cups rice
4 cloves garlic
3/4 c. chopped onion
2 cans (7 oz) tomato sauce
Add canola oil to coat the bottom of a pot
Add rice and saute till toasted...rice becomes milky looking....opaque
Add 2 cloves of garlic and chopped onion (3/4 cup chopped onion)
Helen often adds chopped carrots and peas.
Add 2 small cans tomato sauce (7 oz) and water to make 4 cups liquid. Add 2 cloves on top. Bring to boil, stir and put on low to simmer for 20-30 minutes.
Mary Ann's variation: add 14 oz Pace mild picante sauce instead of the tomato sauce. And water to make 4 cups total liquid. The pieces of chile and peppers in the picante makes it yummy!
Note for 12 adults...we used 2 cups of rice and had some for leftovers
Recipe Contributed by
Mary Ann Laun
Fresh Cranberries (1 package)
Sugar - 1 cup
Water - 1 cup
Orange Juice - 1/4 cup
Jalapeno Pepper Jelly - 1 10.5 oz jar
Cilantro Leaves - 3 Tbs chopped
Combine water, sugar, and orange juice in a saucepan and bring to a boil. Add cranberries and orange juice, reduce heat and return to a gentle boil for 10 minutes, stirring occasionally. Add container of Jalapeno Pepper Jelly and stir until it is melted together. Remove from heat and add cilantro leaves. Chill and Serve.
I made this for Thanksgiving, 2009... deciding to try a new recipe. Everyone loved it and said it is a keeper... I sent some to Lauren's family, and they liked it too!
Recipe Contributed by
Janet Schneider
8-10 medium-sized potatoes (skin/sliced up)
1/2 cup milk
1 cup sour cream
1 8-0z cream cheese, softened
4 Tbsp butter (+ add'l for top when finished)
3/4 cup chopped chives
salt and pepper to taste
paprika
Peel and boil potatoes until tender. Beat sour cream and softened cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt, pepper to taste, milk as needed to make it creamier.
Place in greased 2-quarte casserole. Dot with additional butter and sprinkle paprika on top. Bake at 350 for 25 minutes. "Great with gravy"
I found this recipe on the internet but it doesn't show the website.
This recipe may be fattening but it makes some delicious potatoes if you are entertaining/having a BBQ; the potatoes taste like twice baked potatoes and can be made ahead of time.
I use my old electric beater unit for this!
Recipe Contributed by
Patty Kuchenski
10 oz. potatoes
8 oz. cauliflower
2 t regular butter
3 cloves garlic
1/4 c low fat milk
1/2 t salt
1/4 t pepper
1 T chives chopped
Peel and chop potatoes. Chop cauliflower into similar size pieces. Place both into sauce pan and cover with water. Add garlic coarsely chopped to pan. Bring all to boil and cook until potatoes are tender. Drain water; add milk, butter, salt and pepper. Mash to desired consistency. Sprinkle with fresh chives and serve.
Weight Watchers:
Servings: 4
Points: 3
(It's only 2 points with the non-fat milk)
Peel and chop potatoes. Chop cauliflower into similar size pieces. Place both into sauce pan and cover with water. Add garlic coarsely chopped to pan. Bring all to boil and cook until potatoes are tender. Drain water; add milk, butter, salt and pepper. Mash to desired consistency. Sprinkle with fresh chives and serve.
Weight Watchers:
Servings: 4
Points: 3
(It's only 2 points with the non-fat milk)
Recipe Contributed by
Martha Hubner via Mary Ann Laun
1 large Vidalia onion per person
1 tablespoon (or more) butter per onion
1/2 teaspoon salt per onion
1/4 teaspoon black pepper per onion
Remove outer skin of each onion. With a sharp knife, remove a very thin slice from bottom of onion to remove root end and to allow onion to sit flat. Quarter onion, almost cutting down to core, but not quite. Bake at 350 degrees F for about an hour. Some people like to doll up their onions a bit, adding grated Cheddar cheese and garlic salt, or crisp fried bacon, or all three. Others like a dash of Worcestershire sauce and still others prefer a dash of soy sauce.
Recipe courtesy of Savannah Scottish Games and Highland Gathering,
Savannah GA. [Internet]
2 lbs. Small white onions, peeled
2 c. Thin white sauce
1/2 c. packaged bread crumbs
1/2 c. shredded cheese
3 T. melted butter or margarine
Cook onions in boiling, salted water 20-25 minutes or until tender. Drain. Prepare white sauce.
Place onions in baking dish. Pour white sauce over onions.
Combine bread crumbs, cheese, butter; sprinkle over top/ Bake 400 for 15 minutes or until golden brown.
4-6 servings.
9 large Yukon gold potatoes (6 to 6 1/2 lbs.) peeled and cut into large chunks 1 c. sour cream
8 oz. cream cheese, room temperature
8 T (1 stick) butter, room temperature
1/2 c. milk 3 t. onion
salt salt and pepper
Lightly butter 9 x 14 oval baking dish. Place potatoes in large saucepan and cover with cold water. Boil until tender, about 30 minutes. Drain. Using electric mixer and/or potato masher, mash potatoes in a large bowl. Mix in sour cream, cream cheese, 5 T butter, milk, onion, salt and season with salt and pepper. Transfer potatoes to prepare dish (can be prepared 2 days ahead. Cover and refrigerate. Preheat oven to 400. Slice remaining 3 T butter and place on top of potatoes. Bake until heated through and light brown, about 30 minutes.
Can be prepared 2 days ahead!
Recipe Contributed by
Susie Miali
2 large (28 oz) cans of Bush's "original" baked beans
1 cup ketchup
1/2 teaspoon liguid smoke
1/2 cup brown sugar
1 tablespoon butter
1 medium onion - chopped
1 pound bacon, cooked & coarsley chopped
Mix all ingredients in a oven-proof casserole dish. Bake at 250 degrees for 3 hours.
This is the one dish I am ALWAYS asked to bring to potluck dinners. You can cook on stovetop over low heat or in crockpot, but I guarantee, it won't be nearly as good. The oven cooking also allows the top to darken and form a thickness that looks and tastes really good.
Recipe Contributed by
Maureen (Milligan) Kaye
1 c. corn meal
1/2 t. soda
3/4 t. salt
1 lb. can cream style corn
2 eggs, beaten
1/4 c. bacon drippings
1 c. milk
1/2 c. American cheese shredded
1 onion, chopped
2 canned jalapeno peppers, chopped
Stir cornmeal, soda and salt together in a mixing bowl. Add corn, eggs, drippings and milk. Stir until well mixed and dry ingredients are moist. Pour half of the batter in a greased 10 inch square pan. Combine, cheese, onion, peppers and scatter over batter. Top with remaining batter. Bake at 350 degrees for 45 minutes or until done. Serve while hot.
Recipe Contributed by
Gala Pruett via Mary Ann Laun
1 bag cranberries
1 large box lemon jello
pulp of 2-3 oranges
peel of 1 orange
1 cup sugar
Make jello minus aobut 1/4 cup of water - either hot ot cold, doesn't matter.
Chop in food processor, cranberries, orange pulp and pour into large bowl. Chop orange peel (separately) in food processor until very finely chopped then add to bowl. Pour in jello mixture, stir and refrigerate until firm. Some settling may occur and if so, stir gently to blend and return to refrigerator until form again.
This has been a staple at the Milligan Family Thanksgiving dinners for as long as I can remember. Other people either love it or hate it because the peel gives it a tartness. The flavor is sweet with tart and we love it!
Recipe Contributed by
Maureen Kaye
Ingredients
Butter, for greasing the baking dish
2 large or 3 medium 10-ounce artichokes, trimmed, thorns removed, halved lengthwise and chokes removed
1 large lemon, halved
1/2 cup extra-virgin olive oil
3 cloves garlic, peeled
3 tablespoons anchovy paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup medium black olives, pitted and coarsely chopped
2 tablespoons capers, drained and rinsed
1/2 cup grated Parmesan
3/4 cup plain breadcrumbs
Directions
Butter a 9-by-13-inch glass baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.
Recipe Contributed by
Giada via Mary ann
1/2 lb. Butter or margarine
1/2 lb. Uncooked fine noodles
2 C. Uncooked instant rice
2 cans Campbells onion soup
21 1/2 oz. Chicken broth
1 tsp. Soy Sauce
1 Cup Water
8 oz. Water chestnuts, drained
Melt butter. Add noodles, cook until light brown. Add other ingredients and mix. Pour into casserole or small tin container.
Bake at 350 degrees for 45 min.
Serves 8
Cindy served this dish at their 2008 Seder
Recipe Contributed by
Cindy Shilling
1 small package orange jello
1 small pkg. lemon jello
small can crushed pineapple
small marshmallows
1 egg
1/2 c. sugar
1 c. pineapple juice
2 Tbls. butter
2 Tbls. flour
1 c, whipping cream
1 c. grated cheese
Make jello using 1/2 c. less water than basic recipe (i.e.,3.4 c. water instead of 4 cups)
Add small can of crushed pineapple and some miniature marshmellows. Refriegerate until firm. Mix egg, sugar, pineapple juice, butter and flour in that order. Stir over heat until thick. Cool! Whip cream and fold first mixture into whipped cream. Spread topping on jello. Top with grated cheese. Refrigerate.
Mary Louise would make this for the big family gatherings! Put jello in a large flat pan or large tupperware so that the topping can be spread out.
Serves 12 or more
Recipe Contributed by
Mary Louise Pruett via Mary Ann Laun
1 medium head cauliflower (about 2 pounds)
1 teaspoon sesame oil
1 tablespoon Olive oil
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
Preheat oven to 400?F. Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.
In a large bowl or resealable plastic bag, mix together cauliflower slices, oils, salt, and pepper. Spread in a single layer in a non-stick baking dish or rimmed baking sheet. Bake approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and serve warm or at room temperature. Serves 2-3
Jeff loves this!
Recipe Contributed by
mary ann laun
Butter, for greasing pan
2 ½ lb parsnips, cut crosswise into ⅛-inch thick slices
1 medium yellow onion, thinly sliced
8 oz Gruyère cheese, grated, divided
1 Tbsp Gelson’s organic thyme leaves, divided, plus more for garnish
2 ½ cups heavy whipping cream
1 ¼ tsp kosher salt
¼ tsp ground nutmeg, plus more for the top
¼ tsp white pepper
1 Tbsp all-purpose flour
3 large cloves garlic, minced
https://www.gelsons.com/about/news-and-events/blog/parsnip-gratin-.html?utm_source=soldsie&utm_medium=referral&utm_campaign=191122_parsnipgratin
Directions
Preheat the oven to 400º and set a rack in the middle of the oven.
Generously grease a baking dish measuring 9 x 13 inches with butter.
Layer the parsnip and onion slices with ⅔ of the Gruyère cheese and ⅔ of the thyme, reserving the more perfect pieces of parsnip for the final top layer. Press down and make sure the layers are even. Place the last layer of parsnip slices in overlapping rows.
In a small saucepan, heat the heavy whipping cream over medium heat. Whisk in the salt, nutmeg, remaining thyme, white pepper, flour, and garlic, and bring it to a bare simmer, about 5 minutes.
Pour the whipping cream mixture over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies.
Sprinkle the remaining Gruyère cheese, a few more sprigs of thyme, and nutmeg over the top.
Cover the baking dish with a lid or foil and bake until the parsnips are fork tender, 50 to 60 minutes.
Remove the foil and bake the mixture until the cheese is golden and bubbly, about 15 minutes more.
Transfer the gratin to a hot pad, and let it rest for 15 to 20 minutes before serving so it can set up and thicken.
Note from Annela, Thanksgiving 2019:
For the cream sauce, I sautéed garlic and herbs with butter before adding the heavy cream. And I put cinnamon since we didn’t have any nutmeg
Recipe Contributed by
Annela Flores
Butter, for greasing pan
2 ½ lb parsnips, cut crosswise into ⅛-inch thick slices
1 medium yellow onion, thinly sliced
8 oz Gruyère cheese, grated, divided
1 Tbsp Gelson’s organic thyme leaves, divided, plus more for garnish
2 ½ cups heavy whipping cream
1 ¼ tsp kosher salt
¼ tsp ground nutmeg, plus more for the top
¼ tsp white pepper
1 Tbsp all-purpose flour
3 large cloves garlic, minced
https://www.gelsons.com/about/news-and-events/blog/parsnip-gratin-.html?utm_source=soldsie&utm_medium=referral&utm_campaign=191122_parsnipgratin
Directions
Preheat the oven to 400º and set a rack in the middle of the oven.
Generously grease a baking dish measuring 9 x 13 inches with butter.
Layer the parsnip and onion slices with ⅔ of the Gruyère cheese and ⅔ of the thyme, reserving the more perfect pieces of parsnip for the final top layer. Press down and make sure the layers are even. Place the last layer of parsnip slices in overlapping rows.
In a small saucepan, heat the heavy whipping cream over medium heat. Whisk in the salt, nutmeg, remaining thyme, white pepper, flour, and garlic, and bring it to a bare simmer, about 5 minutes.
Pour the whipping cream mixture over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies.
Sprinkle the remaining Gruyère cheese, a few more sprigs of thyme, and nutmeg over the top.
Cover the baking dish with a lid or foil and bake until the parsnips are fork tender, 50 to 60 minutes.
Remove the foil and bake the mixture until the cheese is golden and bubbly, about 15 minutes more.
Transfer the gratin to a hot pad, and let it rest for 15 to 20 minutes before serving so it can set up and thicken.
Note from Annela, Thanksgiving 2019:
For the cream sauce, I sautéed garlic and herbs with butter before adding the heavy cream. And I put cinnamon since we didn’t have any nutmeg
Recipe Contributed by
Annela Flores
6 small new or red potatoes, scrubbed, and halved, lengthwise
1/4 c. butter
1/4 c. parmesan cheese
garlic powder
other seasonings to taste (or you can use seasoned salt)
Preheat oven to 400 degrees.
Melt butter and pour into 9 x 13 baking dish
Generously season buttered dish with parmeson and seasonings.
Place potatoes cut side down on buttered pan with seasonings. Bake 40 minutes.
Cool for at least 5 minutes before removing the potatoes OR the seasonings and Parmesan will not stick to the potatoes
Serve on a plate with beautiful cut side up; may serve with sour cream.
Coarse salt
2 cups white basmati rice
1 cinnamon stick
2 whole cloves
3 black peppercorns
1/4 teaspoon cardamom seeds, (from about 3 pods)
1/2 cup (1 stick) butter
1 cup thinly sliced onions
1/4 teaspoon saffron threads
2 tablespoons diced dried apricots
2 tablespoons dried sweet or sour cherries or golden raisins
1/4 cup chopped pistachios
Preheat oven to 350 degrees.
Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve.
Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet.
Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact.
Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour.
Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.
First published: February 2007
I didn't have cardamon seeds or the pistachios...but it was so fragrant and good...Lissa went crazy for it!
Recipe Contributed by
Mary Ann Laun (via Martha)
3 Cups Grated potatoes (4 medium)
2 Eggs
1 tsp. Salt
1/4 tsp. nutmeg (optional)
Stir well the ingredients then add 2 Tbs. flour and stir again.
Fry in fairly deep fat. Drop large spoonful of mixture into fat and spread lightly with a fork.
Makes 18
Recipe Contributed by
Anne Laun
For 28-32 bird; 22 people
4 boxes Mrs. Cubbison, seasoned (not cornbread stuffing)
2-12 oz Jimmy Dean sausage, crumbled and cooked (I used one regular, 1 Firehouse hot)
Turn off heat after sausage is browned and add:
Add 2 cups chopped onion
4-5 cups celery
Melt 4 cubes butter
Toss butter lightly with bread crumbs. Gradually toss sausage mixture with bread crumbs. Toss, don't mix. Add 6-8 cups chicken broth...again tossing lightly till fairly moist but not soggy or mushy..
Stuff the bird. Make sure you "Don't pack it too tight?it will explode!!" (Yearly quote by Bob Pruett)
Recipe Contributed by
Mary Ann Laun
1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
1/2 cup diced white onions
2 cloves garlic, minced
3 serrano chiles, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
Sugar to taste
Salt to taste
Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.
Yield: 2 to 2 1/2 cups
Heat Scale: Medium
great with fish tacos
Recipe Contributed by
Rubios via Mary Ann Laun
1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
1/2 cup diced white onions
2 cloves garlic, minced
3 serrano chiles, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
Sugar to taste
Salt to taste
Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.
Yield: 2 to 2 1/2 cups
Heat Scale: Medium
great with fish tacos
Recipe Contributed by
Rubios via Mary Ann Laun
12 oz. angel hair pasta
3 Tbs sesame seeds
3 Tbs. vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbs. sugar
1/2 tsp. cayenne
1 red bell pepper, rinsed, stemmed, seeded, and cut into thin, short slivers
3/4 cup shredded carrots
3/4 cup thinly sliced green onions
Salt to taste
(optional: add chicken - grill chicken is great)
1. Boil noodles until just tender to bite. (follow package instructions) Drain and rinse well with cold water.
2. Over Medium heat, stir sesame seeds in oil until golden (2-3 minutes). Remove from heat.
3. Add soy sauce, vinegar, sugar and cayenne; stir until blended.
4. Add noodles and mix until well coated. Add bell pepper, carrots, and green onions; mix gently. Add salt to taste.
prep and cook time: about 35 minutes
Serves: 8-10 small plate servings
Notes: Can be made up to 1 day ahead; cover and chill. Bring to room temp before serving.
**This is better than the other Sesame Noodle recipe I have listed.
Recipe Contributed by
Danielle Conforti
1/2 pkg thin spaghetti or angel hair pasta
2 T. soy sauce
2 garlic cloves, chopped or pressed
1 tsp. hot pepper flakes (optional)]
1 tsp. sesame oil
1/4 c veggie oil
Cook pasta as directed on package. Mix together all other ingredients. Toss dressing with pasta.
Nice side dish to teriyaki chicken.
Recipe Contributed by
Margaret DeKruyf
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. Yield: 6-8 servings.
http://www.tasteofhome.com/recipes/simple-au-gratin-potatoes
Recipe Contributed by
pinterest
1-2 lbs Brussel sprouts
1/4 c. olive oil
1 Tbsp Sriracha
1 Tbsp soy
1 Tbsp maple syrup
salt and pepper
onion powder
Dressing (optional) -yummy but not essential
plain yogurt
lime juice
preheat oven 450*
Cut ends off Brussel sprouts.
Steam sprouts until fork easily pierces.
Mix all ingredients together. Toss steamed sprouts with mixture to coat.
Put on baking sheet (line with parchment for easy clean up).
Smash each sprout with the bottom of a cup or something of the sort.
Bake 20-25 minutes. Crispy outside, soft inside.
Top with dressing if you like.
Here's the Tik Tok link. Not sure if these are posted for eternity.
https://www.tiktok.com/@ballehurns/video/6906219993793350918?lang=en
Recipe Contributed by
Girl on Tik Tok
Onion
Celery
1 package, Sage Jimmy Dean sausage
1 pack, Seasoned cubed bread
8 oz sour cream
large can yams, drained, and chopped smaller
gizzards and junk that comes in turkey(ew!) boiled and chop finely.
broth from boiled turkey parts
Saute onion and celery and saute in olive oil. Brown sausage and drain. combine both in pot. Add bread crumbs, Add sour cream. add yams andd parts.
add broth to moisten. a liitle moist but not soggy. put in baking dish til warm through.
Also can be put in muffin tin so more crunchy sides.
Bake at maybe 350. Can look at other recipes to see temp.
Very yummy! Loved the sweet potato in it. -marcy 2016
Recipe Contributed by
Barbara Sindlinger
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar*
1/4 tsp red pepper flakes
2 Tbs minced red onion
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.
http://www.ourbestbites.com/2010/08/sweet-and-spicy-cucumber-slices.html
Recipe Contributed by
Our Best Bites
2 lbs sweet potatoes, peeled and chopped (we use the orange yams)
3/4 c. granulated sugar
1/4 c. evaporated low-fat milk
3 T butter, melted
1/2 t. salt
1 t vanilla extract
2 large eggs
Cooking spray
Topping:
1/3 c. flour
2/3 c. packed brown sugar
1/2 t. salt
2 T melted butter
1/2 c. chopped pecans
Preheat oven to 350 degrees
To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
Place potatoes in a large bowl; add 3/4 c. granulated sugar, 1/4 c. evaporated milk, 3 T melted butter, 1/2 t. salt, and 1 t. vanilla extract. Beat with a mixer at medium speed until smooth. Add egga; beat well. Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
To prepare topping, lightly spoon flour in a dry measuring cup; level with a knife. Combine flour, brown sugar and 1/8 t. salt; stir with a whisk. Stir in 2 Tbsp. melted butter. Sprinkle flour mixtureevening over potato mixture; arrange pecans evenly over top. Bake at 350 for 25 minutes or just until golden.
Remove casserole from oven and preheat the broiler. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
Yields about 12 2/3 cup servings
Calories 258 (32% from fat); Fat 9.2g, Protein 3.3g, Carbs 42g, Fiber 2.5g., Chol 43 mg., Iron 1.2 mg., Sodium 199 mg., Calcium 54 mg.
This has become one of Rick's famous dishes. He found it in Cooking Light magazine. Thanksgiving at the Laun's and Christmas at the Fabbri's wouldn't be the same without it!
Recipe Contributed by
Rick Miali
1 lb English peas, shelled
1 tsp tarragon, chopped
2 shallots, roughly chopped
2 oz cold butter
1 tsp chives, finely sliced
2 tsp lemon thyme compound butter (combine 4 oz butter with 1 1/2 tsp lemon zest, 1 1/2 tsp chopped thyme, and 1/4 tsp salt)
salt and pepper
Blanch the peas in salted water till just tender. Strain.
Toss peas in butter, tarragon, lemon thyme butter, salt, and pepper.
Recipe Contributed by
Mary Ann Laun
1/2 cup hard winter wheatberries
1/2 cup farro
1 cup finely diced red onion
Good olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3 scallions, minced, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/4 cup chopped flat-leaf parsley
ce 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.
1/2 cup hard winter wheatberries
1/2 cup farro
1 cup finely diced red onion
Good olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper
3 scallions, minced, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/4 cup chopped Italian leaf parsley
Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl.
Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well.
Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature.
Recipe Contributed by
Barefoot Contessa
Ingredients:
3 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces lean ground beef
2 cups chopped onions
4 ounces white mushrooms, thickly sliced (about 1 1/2 cups)
3 tablespoons minced garlic
2 pounds fresh green beans cut into 1 1/2-inch lengths
2 cups vegetable broth or water
3 medium russet potatoes, peeled and cut into 1-inch chunks
1 14 1/2-ounce can Italian-style stewed tomatoes, chopped (with juices)
1 6-ounce can tomato paste
1 1/2 teaspoons seasoned salt
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon freshly ground black pepper
1/2 bunch fresh cilantro, coarsely chopped (about 1 cup)
Heat the oil with the butter in an 8-quart pot over medium-high heat. Add the ground beef, onions, mushrooms, and garlic and cook until the meat is brown and the onions are translucent, stirring constantly and scraping the bottom of the pot occasionally to ensure the mixture does not stick or scorch, about 12 minutes. Reduce the heat to medium. Stir in the green beans. Cover and continue cooking, stirring occasionally, until the green beans are bright green, about 8 minutes.
Add the broth, potatoes, stewed tomatoes, and tomato paste to the meat mixture and stir until the sauce is blended. Reduce the heat to medium-low. Cover and continue cooking until the beans and potatoes are tender, stirring occasionally, about 40 minutes. Stir in the seasoned salt, kosher salt, lemon pepper, and black pepper. Continue cooking, uncovered, until the sauce coats thespoon and is reduced slightly, stirring often, about 3 minutes. Add the cilantro. Transfer the mixture to a deep bowl and serve. Do-Ahead Tip: The braised green beans can be made 2 days ahead. Cool then cover and refrigerate. Rewarm in a covered saut? pan over medium heat, until heated through, stirring often and adding water by the tablespoon to loosen the sauce as needed.
July 24, 2012 by Zov Karamardian | 2 comments
Serves 6 to 8
Zov is the restaurant owner of Zov's... and a great cook. She did a cooking demo at Roger's Gardens on July 24th... this is one of her recipes that I did not want to lose. If you want to make it vegetarian, just omit the meat... she does it that way all the time.
Recipe Contributed by
Zov Karamardian (Chef and Restaurant owner of Zov's)
Serves 6
Ingredients:
4 tablespoons unsalted butter
1 cup finely chopped shallots
1 tablespoon minced garlic
1 tablespoon Harrisa
1 tablespoon minced peeled fresh ginger
1 tablespoon minced Preserved Lemon
1 teaspoon Aleppo pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups chicken broth or vegetable broth
2 cups couscous
1/2 cup toasted pine nuts
1 teaspoon grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
6 lemon wedges
This is a great all-purpose side dish that complements any protein. Apart from its versatility, this couscous is easy to make?the entire dish comes together in less than twenty minutes?and provides a refreshing (and delicious) break from ordinary rice or potatoes.
Melt the butter in a heavy large saucepan over medium-high heat until it foams. Add the shallots and garlic and cook until the shallots are soft and translucent, about 2 minutes. Add the harissa, ginger, preserved lemon, Aleppo pepper, salt and pepper, then the broth. Bring to a boil. Remove the saucepan from the heat and stir the couscous into the broth mixture. Cover and let rest for about 15 minutes, or until the couscous has absorbed the broth.
Fluff the couscous with a fork. Mix in the pine nuts and lemon zest. Divide the couscous among 6 plates or spoon it into a serving bowl. Garnish with the parsley and serve with the lemon wedges.
Zov's Kitchen Note: This couscous makes a fluffy bed for stews and grilled kebabs.
Zov Karamardian (Chef and owner of Restaurant Zov's) was at Rogers Gardens on July 24, 2012 and made this... it is yummy!
Recipe Contributed by
Zov Karamardian