ROASTED VEGGIE PLATTER
"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
VEGGIE PLATTER
Steps:
- Wash and dry your vegetables.
- Place the dips on a large cookie sheet, platter, slate board or wooden cutting board.
- Arrange the vegetables around the dips.
- Add crackers or crispy snacks.
- Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
SHANNON VEGETABLE PLATTER
Categories Vegetable Side Braise St. Patrick's Day
Number Of Ingredients 6
Steps:
- Boil potatoes and carrots, separately, in 2 saucepans of boiling, salted water for 15 minutes or until fork tender. Drain. Return vegetables to saucepans over low heat; toss vegetables over heat to dry. Place on heated serving platter and keep warm. Cut cabbage into 12 wedges. Soak in warm salted water in large bowl for 1 minute. Drain. Arrange, overlapping, in large skillet. Pour boiling water over to cover; cover skillet; bring water to boil. Lower heat and simmer for 3 minutes. Remove cabbage and drain on paper towels. Arrange on platter with potatoes and carrots. Heat butter and chopped parsley in microwave or small saucepan until bubbly. Pour over vegetables to coat well.
KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER
Steps:
- If using clay cooker, soak in cold water for at least 15 minutes. Place brisket in a large pot of water to cover by at least one inch and bring to a boil. Drain and rinse the brisket and place in clay cooker or other cooking vessel. Cover with fresh hot water and add pickling spices; cover cooker. If using clay cooker, place in cold oven. Bake at 400 degrees F. for 2 hours, or until tender when pierced with a fork. Allow to cool in cooking liquid. Transfer meat and cooking liquid to glass baking dish and refrigerate at least overnight. ABOUT 1 HOUR BEFORE SERVING: Drain corned beef and trim as much fat as possible. Return to clay cooker or glass baking dish. Bake at 400 degrees F. for 30 minutes. Combine brown sugar and mustard in small bowl and spread over corned beef. Bake 30 minutes longer or until well glazed, basting frequently.
MEDITERRANEAN VEGETABLE PLATTER
A selection of salad and vegetables on a large platter looks attractive on any buffet table and can be prepared in advance of guests arriving. Time can be saved by using store-bought dips.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.
CHICKEN PASTA - SHANNON STYLE
Everyone I make this for just raves about it. My boyfriend even eats it cold the next day and says it is even better than the night before!
Provided by SPHIPPS44
Categories Chicken Breasts
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
- Heat 3 tablespoons olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
- Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
- In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 57.8 g, Cholesterol 62.3 mg, Fat 23.8 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 4.2 g, Sodium 564.6 mg, Sugar 3.1 g
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