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RECIPES - VEGETABLES / SALADS [7]



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Beacan Bruithe (Baked Mushrooms)
Ingredients

Large field mushrooms (or portobellas)
4 ounces Chopped onions
4 ounces Whole wheat breadcrumbs
4 ounces Sausage meat
1 teaspoon Chopped sage
Salt and pepper

Directions

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausagemeat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven.


Strawberry Avocado Salad
Ingredients

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans

Directions

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice.
Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries.
Drizzle dressing over everything, then sprinkle with pecans.
Refrigerate for up to 2 hours before serving, or serve immediately.


PHILLY Fluffy Mashed Potatoes
Ingredients

1 1/2 pounds new potatoes, peeled, cut into chunks
1/3 cup PHILADELPHIA Chive and Onion Cream Cheese Spread

Directions

Cook potatoes in boiling water in large saucepan 20 minutes or until tender.
Drain potatoes well; return to saucepan.
Add cream cheese spread; mash with potato masher until light and fluffy.


Prosciutto Wrapped Asparagus
Ingredients

1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

Directions

Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus
spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.


Honey-Herb Chicken & Spinach Salad
Ingredients

1/2 cup MIRACLE WHIP Dressing
2 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. dried basil leaves, crushed
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 bag (10 oz.) spinach leaves
1 cup sliced mushrooms

Directions

MIX dressing, honey, lemon juice and basil. Remove 1/2 cup of the dressing
mixture for later use. Place chicken on greased rack of broiler pan; brush with
remaining dressing mixture.
BROIL 10 min. Turn chicken over; broil an additional 7 to 10 min. or until
chicken is cooked through (170°F). Cut chicken into 1-inch pieces; cover to keep warm.
TOSS spinach with mushrooms; top with chicken. Drizzle with reserved 1/2 cup
dressing mixture just before serving.


Spaghetti Squash
Ingredients

1 whole spaghetti squash (about 2 lb.)
1/4 cup grated parmesan cheese
2 Tbsp. butter, melted

Directions

PIERCE squash several times with fork or sharp knife to allow steam to escape.
Microwave on HIGH 12 min. or until tender, turning over after 6 min. Let stand 5 min.
CUT squash in half. Remove and discard seeds. Use fork to scrape insides of
squash to form strands; place in large bowl.
ADD cheese and butter; toss to coat.


Grilled Baked Potatoes
Ingredients

4 baking potatoes (2 lb.), scrubbed
1 Tbsp. oil
1 tsp. salt
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 green onions, sliced
1/4 cup bacon bits

Directions

HEAT grill to medium-high heat. Pierce potatoes with fork or small sharp
knife. Rub with oil; sprinkle with salt.
PLACE potatoes on microwaveable plate. Microwave on HIGH 8 min. or until
tender, turning after 4 min. Place on greased grate of grill.
GRILL 12 to 15 min. or until potatoes are crisp and lightly browned, turning
occasionally. Split potatoes. Serve topped with remaining ingredients.


Grilled Corn Salad
Ingredients

3/4 cup zesty italian dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil

Directions

HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn;
turn to evenly coat. Transfer corn to grill; reserve dressing mixture.
GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with
reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl.
ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.


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