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Bananas With Green Split Peas

Bananas With Green Split Peas

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Bananas and Green Peas go well together in this recipe.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8 People	20 minutes

Cook Time

120 minutes

Servings Prep Time 8 People 20 minutes

Cook Time 120 minutes

Bananas With Green Split Peas Print Recipe Bananas and Green Peas go well together in this recipe. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 People 20 minutes Cook Time 120 minutes Servings Prep Time 8 People 20 minutes Cook Time 120 minutes

Ingredients

• 2 cups Dried green split peas
• 4 Each Ripe bananas
• 1/2 tsp salt
• 2 tbp Palm oil
• 1 Each onion Small, thinly sliced

Servings: People

Instructions

1. Cook peas in enough water to cover until tender, about 1 1/2 hours.
2. Peel bananas & lay them whole on top of the peas without mixing. Cook for 10 minutes. Add water if necessary to prevent sticking.
3. Meanwhile, heat the oil & brown the onions.
4. With a slotted spoon, remove the bananas & peas & add to the onions.
5. Sprinkle in the salt & cook over medium heat, stirring gently but constantly, until the oil has been absorbed. Serve hot.
6. Serve hot.

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Baked Stuffed Vidalia Onions

Baked Stuffed Vidalia Onions

Print Recipe

Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
4	45 minutes

Servings Prep Time 4 45 minutes

Baked Stuffed Vidalia Onions Print Recipe Spicy blend of Cayenne pepper and Cumin add a real flavor to these stuffed onions. CourseMain Course, Side Dish CuisineAmerican Skill LevelMedium Servings Prep Time 4 45 minutes Servings Prep Time 4 45 minutes

Ingredients

• 4 Each Vidalia onions
• 1 tsp olive oil
• 1/2 cup TVP flakes or granules
• 1/2 cup Hot water
• 1/2 tsp Marjoram.
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 Pinch Cayenne Pepper
• 1/2 cup Fine breadcrumbs
• 1/2 cup Vegetable Stock
• 1/2 cup Grape juice or white wine

Servings:

Instructions

1. Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres.
2. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.
3. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft.
4. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs.
5. Place the hollowed out onion shells in a baking dish.
6. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells.
7. Leave uncovered bake at 375˚F for 30 to 35 minutes.
8. Let stand for 5 minutes before serving.

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Baked Potato With Curried Mushrooms

Baked Potato With Curried Mushrooms

Print Recipe

This recipe can be modified to fit as many potatoes as are making.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
1	10 minutes

Cook Time

60 minutes

Servings Prep Time 1 10 minutes

Cook Time 60 minutes

Baked Potato With Curried Mushrooms Print Recipe This recipe can be modified to fit as many potatoes as are making. CourseMain Course, Side Dish CuisineAmerican Skill LevelEasy Servings Prep Time 1 10 minutes Cook Time 60 minutes Servings Prep Time 1 10 minutes Cook Time 60 minutes

Ingredients

• 1 Each potato Scrubbed
• 1 Tsp butter
• 1 Each Shallot or small onion chopped
• 2 Each mushrooms Wiped and Sliced
• 1 tsp Mild curry powder.
• 1 tsp tomato puree
• 1 tbsp Low fat natural yogurt.
• 1 tsp Fresh mint or dried optional
• Salt and Pepper
• Sprig of fresh mint to garnish

Servings:

Instructions

1. Preheat the oven to 400˚ f.
2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes).
3. Meanwhile heat the butter in a small saucepan and saute with shallots or onion for about 5 minutes until softened.
4. Add the mushrooms and cook for 2 more minutes.
5. Add the curry powder and stir well.
6. Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper.
7. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly.
8. Split the baked potato and fill with the curried mushroom mixture.
9. Garnish with a sprig of mint.

Recipe Notes

This recipe can be modified to fit as many potatoes as are making.

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Baked Noodles With Spinach & Yogurt

Baked Noodles With Spinach & Yogurt

Print Recipe

Noodles, Cheese, Spinach and Yogurt cassarole.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 People	45 minutes

Servings Prep Time 4 People 45 minutes

Baked Noodles With Spinach & Yogurt Print Recipe Noodles, Cheese, Spinach and Yogurt cassarole. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 4 People 45 minutes Servings Prep Time 4 People 45 minutes

Ingredients

• 4 oz Noodles
• 1 1/2 tsp salt
• 1 1/2 Quart Water Boiling
• 8 oz yogurt
• 1/2 Cup Cheese cottage
• 10 oz spinach Frozen, thawed
• 2 Tbsp onions chopped
• 1/2 Cup Cheese cheddar, shredded

Servings: People

Instructions

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander.
2. Preheat oven to 400.
3. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture.
4. Pour into a 1-quart baking dish; top with Cheddar cheese.
5. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.

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Baked Macaroni & Tofu

Baked Macaroni & Tofu

Print Recipe

Macaroni and Cheese with Tofu.

• CourseMain Course, Side Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Baked Macaroni & Tofu Print Recipe Macaroni and Cheese with Tofu. CourseMain Course, Side Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 4 Cup elbow macaroni Cooked
• 1 Cup tofu Mashed
• 3 Cup Cheesy gravy

Servings:

Instructions

1. Preheat oven to 350F.
2. Combine tofu & macaroni.
3. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes.

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Baked Cranberry Squash

Baked Cranberry Squash

Print Recipe

Sweet tasting squash cassarole.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	60 minutes

Servings Prep Time 6 60 minutes

Baked Cranberry Squash Print Recipe Sweet tasting squash cassarole. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 60 minutes Servings Prep Time 6 60 minutes

Ingredients

• 2 Each Acorn squash Large, split lengthwise and seeded
• 1 Cup Pear chopped
• 1/2 Cup raw cranberries fresh or frozen
• 3 Tbsp Orange Juice Undiluted concentrate
• 3 Tbsp Honey or Maple Syrup
• 1 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground allspice

Servings:

Instructions

1. Preheat oven to 400 degrees.
2. Place squash cut side up on foil-lined baking sheet.
3. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities.
4. Use any extra liquid to brush cut edges of squash.
5. Bake 45 minutes to 1 hour, or until squash is soft.
6. Serve hot. Serves 4 to 6.

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Baked Bulgur With Pecans

Baked Bulgur With Pecans

Print Recipe

Bulgur Wheat and Pecans go well together in this recipe.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Baked Bulgur With Pecans Print Recipe Bulgur Wheat and Pecans go well together in this recipe. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 1 cup Bulgur wheat uncooked
• 1/2 tsp Dried basil
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 cup Boiling water
• 1/4 cup Pecans Chopped

Servings: People

Instructions

1. Preheat oven to 350 degrees.
2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
3. Place bulgur, basil, salt and pepper in prepared baking dish.
4. Add boiling water and mix well.
5. Cover tightly and bake 20 minutes.
6. Fluff with a fork, add pecans, and mix well.
7. Serve hot.

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Baked Bean Creole

Baked Bean Creole

Print Recipe

A Spicy version of Baked Beans

• CourseMain Course, Side Dish
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Baked Bean Creole Print Recipe A Spicy version of Baked Beans CourseMain Course, Side Dish CuisineSouthern Skill LevelEasy Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

• 1 Each onion Large, chopped
• 1 Clove garlic crushed
• Oil for frying
• 2 Each green bell peppers diced
• 3 Stalks celery sliced
• 2 Tbsp flour
• 1 Can Tomatoes 15 oz
• 1 Can Tomato paste 6 oz
• 1 Pinch basil
• 1 Pinch Rosemary
• 2 Cups Pinto
• 1/2 Cups Breadcrumbs
• Water

Servings: people

Instructions

1. Saute onions & garlic lightly in oil.
2. Add pepper & celery. Fry for several minutes till tender.
3. Stir in the flour & add tomatoes.
4. Add tomato paste & herbs & beans.
5. Mix in breadcrumbs. Add a little water if too dry.
6. Spoon into oiled casserole & sprinkle breadcrumbs on top.
7. Bake for 30 minutes at 350˚F.
8. Serve with rice & salsa sauce.

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Avocado And Green Chili Soup

Avocado And Green Chili Soup

Print Recipe

Tasty version of Avacado Soup

• CourseAppetizer, Soup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 People	30 minutes

Servings Prep Time 6 People 30 minutes

Avocado And Green Chili Soup Print Recipe Tasty version of Avacado Soup CourseAppetizer, Soup CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 30 minutes Servings Prep Time 6 People 30 minutes

Ingredients

• 2 Each avocados. Ripe
• 3 Cups Soy milk
• 1 Can green chilies 4.oz can, chopped
• 1 Each onion Medium, Chopped
• Salt and pepper to taste
• 2 Tbsp lemon juice
• 2 Tbsp Dry sherry

For Garnish

• Chopped chilies -Or- Fresh parsley

Servings: People

Instructions

1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
3. Pour the mixture into a serving bowl, garnish, and serve immediately.

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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles

Print Recipe

Beans and Hominy.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3 Hours

Servings Prep Time 8 people 20 minutes

Cook Time 3 Hours

Anasazi & Pinto Beans with Hominy & Green Chiles Print Recipe Beans and Hominy. CourseMain Course, Side Dish, Soup CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3 Hours Servings Prep Time 8 people 20 minutes Cook Time 3 Hours

Ingredients

• 1 1/2 cups Dried anasazi beans
• 1 1/2 cups Dried pinto beans
• 10 cups Water
• 1 tsp salt
• 3 cups Dried indian hominy
• 3 each ea Green anaheim chiles

Servings: people

Instructions

1. Soak the beans overnight in water to cover.
2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

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