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Vegetables Recipes

Jamaican Beans and Rice
Ingredients:

1/2 cup chopped onion ? 1/2 cup chopped red or green pepper ? 1 teaspoon minced garlic ? 1/2 small jalape?o chili, veins and seeds discarded, minced ? 1 1/4 teaspoons dried thyme leaves ? 1/4 teaspoon ground allspice ? 1 tablespoon vegetable oil ? 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth ? 2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained ? 2 cups cubed peeled sweet potatoes (1/2-inch cubes) ? 3 tablespoons lime juice

Procedures:

1. Saut? onion, pepper, garlic, jalape?o, thyme, and allspice in oil in medium saucepan 3 to 4 minutes. 2.Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.

Note:


New England Baked Beans
Ingredients:

? 1 pound dry packaged Navy beans ? 8 ounces sliced bacon, cubed ? 2 cups chopped onions ? 2 teaspoons minced garlic ? 1/3 cup unsulphured molasses ? 1/3 cup packed light brown sugar ? 2 teaspoons prepared mustard ? 1/2 teaspoon dry mustard ? 1/4 teaspoon ground allspice ? 2 bay leaves ? 2 teaspoons salt ? 1 teaspoon pepper

Procedures:

1. Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole. 2. Stir bacon and reamining ingredients into beans. Bake, covered, at 250F degrees for 1 hour; uncover and bake until desired thickness, 4-6 hours, stirring every hour.

Note:


Creole Beans
Ingredients:

? 1/4 cup sliced celery ? 1/4 cup coarsely chopped onion ? 1/4 cup coarsely chopped green pepper ? 1 teaspoon margarine ? 1/2 of 16-oz. can tomatoes ? 1/8 teaspoon garlic powder ? 1/16 teaspoon salt ? Dash pepper ? 1 1/4 cups dried navy beans, cooked, unsalted, drained

Procedures:

1. Cook celery, onion, and green pepper in margarine until tender - about 5 minutes. 2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil. 3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced - about 30 minutes. Stir occasionally to prevent sticking.

Note:



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