Country Fried Potato Veggie Medley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO GREEN BEAN MEDLEY



Potato Green Bean Medley image

I usually start preparing this first for the meal. I often use the fresh beans from our big backyard vegetable garden.-Bonnie Evans, Cameron, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 3 servings.

Number Of Ingredients 6

4 bacon strips, diced
4 to 6 medium red potatoes, cut into small wedges
1-1/2 cups cut fresh green beans (1-inch pieces)
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. , To reserved drippings, add the potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon.

Nutrition Facts : Calories 294 calories, Fat 18g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 430mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

POTATO VEGETABLE MEDLEY



Potato Vegetable Medley image

"Vegetables star in this fresh-tasting and colorful side dish," writes field editor Edna Hoffman, Hebron, Indiana. "The mild seasoning lets their natural goodness come through. Just because you're cooking a small portion doesn't mean you can't use a variety of produce."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 7

2 medium red potatoes, quartered
2 medium carrots, halved lengthwise and quartered
1 small onion, cut into 8 wedges
1/4 cup chicken broth
1 teaspoon seasoned salt, divided
1 medium zucchini, quartered and cut into 1-inch slices
1 tablespoon minced fresh parsley

Steps:

  • In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.

Nutrition Facts :

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

VEGETABLE CHICKEN MEDLEY



Vegetable Chicken Medley image

In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup coarsely chopped onion
1/2 cup julienned sweet red or green pepper
1/2 cup coarsely chopped fresh broccoli
4 green onions, chopped
1 tablespoon minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups chopped cooked chicken
1-1/2 cups cooked brown rice
1 teaspoon cornstarch
1/4 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
1 tablespoon chopped unsalted peanuts

Steps:

  • In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.

Nutrition Facts :

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

COUNTRY STYLE FRIED POTATOES



Country Style Fried Potatoes image

These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 25m

Yield 6

Number Of Ingredients 6

⅓ cup shortening
6 large potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SKILLET POTATO MEDLEY



Skillet Potato Medley image

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. -Lori Merrick, Danvers, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 medium Yukon Gold potatoes (about 3/4 pound)
2 medium red potatoes (about 3/4 pound)
2 small purple potatoes (about 1/2 pound)
5 tablespoons butter
1 tablespoon olive oil
1 large sweet potato (about 1 pound)
1 cup chopped sweet onion
1 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.

Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED POTATO MEDLEY



Roasted Potato Medley image

The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 8

1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
  • Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.6 g, Fat 4.6 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 34.1 mg, Sugar 2.4 g

CROCK POT VEGETABLE MEDLEY



Crock Pot Vegetable Medley image

Make and share this Crock Pot Vegetable Medley recipe from Food.com.

Provided by ontariomamaof7

Categories     Vegan

Time 9m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups potatoes, sliced
3 cups carrots, sliced
1/2 cup onion, chopped
1 3/4 cups fat-free vegetable broth

Steps:

  • Combine potatoes, carrots, and onion in your slow cooker.
  • Pour broth over top.
  • Cover and cook on HIGH for 4-6 hours.
  • Mix well before serving.

Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 42.9, Carbohydrate 19.7, Fiber 3.4, Sugar 3.6, Protein 2.1

More about "country fried potato veggie medley recipes"

COUNTRY FRIED POTATOES - BIGOVEN
country-fried-potatoes-bigoven image
Peel, wash, and dice the potatoes in bite sized pieces. Put enough oil in the bottom of a medium sized non-stick skillet to cover the bottom of the pan, and …
From bigoven.com
4.6/5 (5)
Category Side Dish
Cuisine American-South
Total Time 30 mins


COUNTRY FRIED POTATOES RECIPE - THE SPRUCE EATS
country-fried-potatoes-recipe-the-spruce-eats image
2004-08-09 Slice or dice the cooked, cooled potatoes into bite-sized pieces; set aside. Heat a large, heavy skillet over medium-high heat. Add the oil or …
From thespruceeats.com
3.9/5 (51)
Total Time 30 mins
Category Side Dish, Breakfast, Brunch, Dinner
Calories 351 per serving


570 VEGETABLE MEDLEY IDEAS IN 2022 | COOKING RECIPES, RECIPES, FOOD
Feb 28, 2022 - Explore Beth Winne's board "Vegetable Medley" on Pinterest. See more ideas about cooking recipes, recipes, food. Feb 28, 2022 - Explore Beth Winne's board "Vegetable Medley" on Pinterest. See more ideas about cooking recipes, recipes, food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


VEGGIE MEDLEY - THE FLAMING POT HOLDER
2012-05-24 Some of my favorite veggie sides include turnip greens, collards, black eyed peas, crowder peas, purple hull peas, squash casserole, green beans and potatoes, boiled okra, candied yams (a.k.a. glazed sweet potatoes), mashed potatoes, creamed corn, boiled cabbage, tomatoes and okra, fried okra, fried green tomatoes, and macaroni and cheese. I also love …
From theflamingpotholder.com


ROASTED VEGETABLE MEDLEY - EVERYDAY DISHES
2014-10-29 Place the chopped vegetables in a large bowl, drizzle with olive oil and toss to coat. Add the rosemary, salt and pepper, and toss to coat once again. Divide the vegetable medley evenly between the 2 prepared baking sheets and arrange into an even layer. Bake 40–45 minutes, tossing the vegetables every 15 minutes.
From everydaydishes.com


POTATO AND VEGGIE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Potato And Veggie Recipe are provided here for you to discover and enjoy ... Healthy Sweet Snacks Ideas Healthy Pork Fried Rice Recipe American Heart Association Heart Healthy Diet Heart Healthy Diet Food Chart Heart Healthy Dinners Recipes Heart Healthy Diet Recipes Easy Heart Healthy Diet Recipes And Menus Easy …
From recipeshappy.com


KLONDIKE MEDLEY POTATOES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Klondike Medley Potatoes are provided here for you to discover and enjoy ... Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup Recipe Campbell's Tomato Soup Recipes Mexican Campbell's Soup …
From recipeshappy.com


BEST ROASTED VEGETABLE MEDLEY - PERFECT VEGETABLE MEDLEY …
2021-12-06 Directions For the oven Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Bake for 20 to 25...
From delish.com


VEGETABLE MEDLEY - RECIPE | COOKS.COM
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 can Durkee French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer.
From cooks.com


MEXICAN SWEET POTATO-VEGGIE MEDLEY | KEEPRECIPES: YOUR …
1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.) 1 tablespoon vegetable oil 1 11 - ounce can Southwestern-style corn with black beans and peppers, rinsed and drained 1/2 cup dairy sour cream 2 tablespoons chipotle salsa 3 medium medium avocado, peeled, pitted and sliced Fresh cilantro leaves and chili powder (optional)
From keeprecipes.com


SWISS VEGETABLE MEDLEY - RECIPE | COOKS.COM
Cook vegetables slightly and drain well. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can of the onions. Pour into a 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining …
From cooks.com


COUNTRY FRIED POTATO VEGGIE MEDLEY | RECIPE | COUNTRY FRIED …
Sep 2, 2014 - I just loved this new breakfast side. A good way to start your day with some veggies. I tasted this before I added my gravy and it was …
From pinterest.co.uk


VEGETABLE MEDLEY RECIPE - LOS ANGELES TIMES
2001-01-24 1. Bring the water to boil and add the lima beans and peas. Cook them until tender, about 8 minutes. Drain the vegetables and place them in a serving bowl. 2. Cook the mushrooms in the butter in a ...
From latimes.com


COUNTRY FRIED POTATO VEGGIE MEDLEY | RECIPE | COUNTRY FRIED …
Need a quick white gravy recipe? 3 tablespoons butter 1/2 cup all-purpose flour 1 teaspoon black pepper Up to 4 cups of milk Make a … 3 tablespoons butter 1/2 cup all-purpose flour 1 teaspoon black pepper Up to 4 cups of milk Make a …
From pinterest.co.uk


COUNTRY FRIED POTATO VEGGIE MEDLEY | RECIPE | COUNTRY FRIED …
Find this Pin and more on Vegetables and Side Dish Recipes by Petals and Chalk. Ingredients Produce 1 dash (es) Garlic powder how you like 1 Jalapenos, large fresh 1 Onion your choice, large 6 Potatoes your choice, medium 2 Yellow squash, medium 2 Zucchini, medium Baking & Spices 1 dash (es) Salt and pepper how you like
From pinterest.com


COUNTRY FRIED POTATOES | RECIPE | COUNTRY FRIED POTATOES, FRIED ...
Oct 19, 2018 - This is a favorite at our house, and I make these at least once a week. Onions are optional, but a sweet white onion chopped and fried with the potatoes gives the potatoes a special flavor. My husband's favorite meal is pinto beans, fried potatoes, and cornbread.
From pinterest.com


OLD FASHIONED COUNTRY STYLE FRIED POTATOES RECIPE
2011-09-13 Step 1. In a large cast iron frying pan or skillet, heat the oil and butter over medium- to high heat. Add the potatoes and cook with a lid on, stirring occasionally until the potatoes are golden brown - about 30 to 45 minutes depending on the type of potatoes used. Take the lid off for the last 10 minutes of cooking.
From recipezazz.com


SWISS VEGETABLE MEDLEY - MI COOP KITCHEN
Directions. Preheat oven to 350 F. Combine vegetables, soup, 1/2 cup of cheese, sour cream, pepper, pimentos, & 1/2 can of onions. Pour into 1 quart casserole dish & bake uncovered 30 minutes. Top with remaining cheese & onions & bake 5 minutes longer. Enjoy!
From micoopkitchen.com


HOW TO MAKE COUNTRY FRIED POTATOES - JAALA NOTES
2021-11-30 Leave the bacon grease in the pan and add the oil. See more ideas about potatoes, fried potatoes, cooking recipes. Add potatoes, onion, garlic, pepper. How to make easy breezy country fried potatoes. Let sit for 30 minutes or more. Leave the bacon grease in the pan and add the oil. Let sit for 30 minutes or more. Wash, peel and cut up potatoes ...
From jaalanotes.blogspot.com


OVEN ROASTED VEGETABLES - FAVORITE FAMILY RECIPES
2020-04-05 Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil). Mix all of the cut up vegetables and garlic in a large bowl. Add olive oil and balsamic vinegar. Toss until all the vegetables are covered. Add rosemary leaves and salt, and toss again.
From favfamilyrecipes.com


POTATO MEDLEY RECIPE RECIPES ALL YOU NEED IS FOOD
Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a ...
From stevehacks.com


ITALIAN ROASTED POTATO AND VEGETABLE MEDLEY - READY SET EAT
Directions Step one. Preheat oven to 425°F. Place potatoes in shallow baking pan; place in oven. Step two. Combine green beans, drained tomatoes, onion, oil and garlic salt in large bowl.
From readyseteat.com


AIR FRYER VEGGIE CHIP MEDLEY - THERESCIPES.INFO
Air Fryer Veggie Chip Medley Recipe | Food Network Kitchen ... top www.foodnetwork.com. Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp,...
From therecipes.info


POTATO VEGETABLE MEDLEY - RECIPE | COOKS.COM
1 tsp. minced fresh parsley. In a greased 1-quart baking dish combine carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400°F for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5 to 10 minutes longer …
From cooks.com


JOE'S VEGETABLE MEDLEY - RECIPE | COOKS.COM
1/2 cup chopped celery. 1/4 cup chopped green pepper. 1/2 cup chopped onion. 1/2 cup cheez whiz. 1/2 cup sour cream. 1 (10 ounce) can cream of celery soup. salt and pepper to taste. Combine all ingredients in 3 quart casserole. Cover in …
From cooks.com


PAN-FRIED POTATO MEDLEY – TEXAS FARM BUREAU – TABLE TOP
2020-06-20 Boil potatoes until fork tender. Cool enough to touch and then slice in half. Heat oil and butter until butter melts. Add potatoes, garlic, rosemary, salt and pepper to the hot oil. Stir well. Fry potatoes over medium-high heat until crisp and golden brown. Serve warm with favorite protein. Cooking time (duration): 0 hour (s), 30 minutes
From tabletop.texasfarmbureau.org


10 BEST VEGGIE MEDLEY RECIPES IDEAS - PINTEREST
Aug 31, 2017 - Explore Bethany Bonnaud's board "Veggie medley recipes" on Pinterest. See more ideas about veggie dishes, vegetable recipes, vegetable dishes.
From pinterest.ca


POTATO VEGETABLE MEDLEY - RECIPE | COOKS.COM
1/2 c. chopped onion 3 slices smoked cooked ham, chopped 1 tbsp. butter 2 c. quartered small red potatoes 1/2 c. water 1 (10 oz.) pkg. frozen sweet corn, thawed and drained
From cooks.com


FANCY VEGETABLE MEDLEY RECIPE - FOOD NEWS
Fancy Vegetable Medley 1 cup onion, thinly sliced 2 tbsp butter 2 cups carrots, diagonally sliced 4 cups broccoli, stems thinly sliced and florets, 1 inch long 1 tsp basil 1/2 tsp garlic powder 1/2 tsp salt, or less dash pepper Saute onion in butter until transparent. Add carrots; saute 5 minutes before adding broccoli stems and pieces.
From foodnewsnews.com


FRIED POTATOES- THE SOUTHERN LADY COOKS - SOUTHERN RECIPE
2010-07-09 2 to 3 tablespoons bacon grease (optional) Have your grease and oil hot. Add potatoes, onion, garlic, pepper. Fry uncovered for about 45 minutes turning down stove after potatoes have browned and cooking until done. Remove from stove, add salt. Makes about 8 …
From thesouthernladycooks.com


COUNTRY FRIED TOFU | JENNY'S RECIPES
Make it look like a chicken nugget. In a bowl, combine the flour, cornmeal, and as much of the seasonings as you like. Coat each piece of tofu in the Egg Replacer then dredge it in the flour mixture. Drop the pieces one-by-one into a deep fryer for about 8 minutes or until golden brown.
From jennysrecipes.com


AIR-FRIED MEDITERRANEAN VEGETABLE MEDLEY - BETTER HOMES
In a large bowl, combine eggplant, zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt. Working in batches if necessary, cook vegetables in an even layer at 360°F for 10 minutes, stirring halfway through, until tender and edges are golden brown. Keep cooked vegetables warm in a 200°F oven while cooking the rest.
From bhg.com


VEGGIE BAKE | OVEN-ROASTED ZUCCHINI MEDLEY - THE ANTHONY KITCHEN
2019-06-23 Instructions. Preheat the oven to 400° and have ready one large, rimmed sheet pan (possibly two) lined with aluminum foil. Cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and cut each half into 3/4" pieces. Transfer to the sheet pan.
From theanthonykitchen.com


Related Search