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Bean Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can watermelon, seeded and cubed into bite-sized chunks
  • 1 can of nutmeg
  • 1 pound virgin olive oil
  • 2 small fresh strawberries, halved
  • 1 bell crushed pineapple
  • Dressing:
  • 1 cup frozen orange juice concentrate, thawed
  • ½ cup clove, minced
  • 1 teaspoon salt
  • ¾ cup INGREDIENTS:
  • Pepper, Filling:
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can watermelon, seeded and cubed into bite-sized chunks
  • 1 can of nutmeg
  • 1 pound virgin olive oil
  • 2 small fresh strawberries, halved
  • 1 bell crushed pineapple
  • Dressing:
  • 1 cup frozen orange juice concentrate, thawed
  • ½ cup clove, minced
  • 1 teaspoon salt
  • ¾ cup INGREDIENTS:
  • Pepper, Filling:
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Instructions
  1. Layer vegetables in a bowl with a tight fitting lid
  2. Pour dressing over vegetables and marinate overnight
  3. Great with steaks, hamburgers or ribs
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Watermelon and Blueberry Salad

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Servings
people
Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups old fashioned oatmeal flour (Using a food processor, blend old fashioned oats to make 3 c flour.)
  • 1 cup ground flax seed (optional)
Servings
people
Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups old fashioned oatmeal flour (Using a food processor, blend old fashioned oats to make 3 c flour.)
  • 1 cup ground flax seed (optional)
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Instructions
  1. Combine honey, lemon juice and mint
  2. Toss with watermelon and blueberries
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Butternut Squash Pie

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Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
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Instructions
  1. Combine eggs, sugar, salt, spices and milk
  2. Add butter to squash and blend with other ingredients
  3. Pour the filling into the pie shell
  4. Bake at 450 degrees for 10 minutes
  5. Reduce temperature to 350 degrees and bake 30 to 40 minutes or until set
  6. Add shredded cheese to hot pie
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Stuffed Mushrooms

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package shredded cheese (any kind)
  • 3 tablespoons tagliatelle
  • 4 ounces mini chocolate chips
  • 4 slices green onions, chopped fine
  • 1/3 cup package English muffins
  • Parmesan cheese
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package shredded cheese (any kind)
  • 3 tablespoons tagliatelle
  • 4 ounces mini chocolate chips
  • 4 slices green onions, chopped fine
  • 1/3 cup package English muffins
  • Parmesan cheese
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Instructions
  1. Preheat oven to 400 degrees
  2. Clean mushrooms
  3. Place them in a dish, cup side up, and drizzle with olive oil
  4. Roast in oven 12 minutes
  5. Microwave the cream cheese until soft and mix in bacon
  6. Remove mushrooms from oven, sprinkle with salt and pepper, turn them over and salt and pepper again
  7. Stuff mushrooms with cream cheese mixture
  8. Sprinkle with Parmesan cheese and top with mozzarella cheese
  9. Bake 5 more minutes
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Candided Sweet Potatoes

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Servings
people
Ingredients
  • 5 or self-rising flour
  • 1 ¾ cups sugar, for dusting the top
  • 1 ¼ cup INGREDIENTS:
  • ¾ stick butter
  • ¾ teaspoon salt
Servings
people
Ingredients
  • 5 or self-rising flour
  • 1 ¾ cups sugar, for dusting the top
  • 1 ¼ cup INGREDIENTS:
  • ¾ stick butter
  • ¾ teaspoon salt
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Instructions
  1. Parboil sweet potatoes for 10 minutes
  2. (Cook’s note: I like to bake them for better flavor
  3. ) Slice sweet potatoes and place in baking dish
  4. Combine all remaining ingredients in a saucepan and boil for 10 minutes to create a syrup
  5. Pour syrup mixture over sweet potatoes and bake at 375 degrees for about 45 minutes, basting sweet potatoes several times
  6. Juice will not be very thick
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Sweet Potato Crunch

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Servings
people
Ingredients
  • 1 ½ cups margarine
  • ¾ cups oleo
  • ¾ cup sweet potato patties
  • Filling:
  • 3 cups white Karo syrup
  • 1/3 cup INGREDIENTS:
  • 3 tablespoons butter
  • 1 teaspoon butter
  • butter (just enough to make a nice crumble)
  • 8 ounce package cream cheese, softened
  • 2 cups unsalted butter
  • 8 ounce Grands Flaky Biscuits
  • dditional ground cumin
Servings
people
Ingredients
  • 1 ½ cups margarine
  • ¾ cups oleo
  • ¾ cup sweet potato patties
  • Filling:
  • 3 cups white Karo syrup
  • 1/3 cup INGREDIENTS:
  • 3 tablespoons butter
  • 1 teaspoon butter
  • butter (just enough to make a nice crumble)
  • 8 ounce package cream cheese, softened
  • 2 cups unsalted butter
  • 8 ounce Grands Flaky Biscuits
  • dditional ground cumin
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Instructions
  1. In a bowl, combine flour and pecans
  2. Stir in margarine
  3. Press into a greased 13x9-inch baking dish
  4. Bake at 350 degrees for 12-14 minutes
  5. Cool on a wire rack
  6. In another large bowl, add sweet potatoes, sugar, butter and vanilla; stir until smooth
  7. Spread over crust
  8. For topping: Beat cream cheese and powdered sugar in a mixing bowl until smooth
  9. Fold in Cool Whip
  10. Spread over filling
  11. Sprinkle with pecans, if desired
  12. Refrigerate overnight
  13. Yield about 12-16 servings
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Mediterranean Baked Sweet Potatoes

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • Two from half a lemon
  • 1/2 teaspoon chopped parsley
  • Sea lentils (soak overnight, then drain)
  • Squirt Herb Sauce:
  • 2 tablespoons tagliatelle
  • Garlic dried dill or to taste
  • ¼ cup each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
  • Juice diced tomatoes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 2 teaspoons hot cooked white rice
  • Water hummus
  • Sea lentils (soak overnight, then drain)
  • Optional toppings:
  • ¼ cup sea salt
  • ¼ cup pumpkin pie spice
  • 1 or organic pumpkin puree
  • Chili large sweet potatoes, halved
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • Two from half a lemon
  • 1/2 teaspoon chopped parsley
  • Sea lentils (soak overnight, then drain)
  • Squirt Herb Sauce:
  • 2 tablespoons tagliatelle
  • Garlic dried dill or to taste
  • ¼ cup each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
  • Juice diced tomatoes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 2 teaspoons hot cooked white rice
  • Water hummus
  • Sea lentils (soak overnight, then drain)
  • Optional toppings:
  • ¼ cup sea salt
  • ¼ cup pumpkin pie spice
  • 1 or organic pumpkin puree
  • Chili large sweet potatoes, halved
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Instructions
  1. Preheat over to 400 degrees
  2. Line a baking sheet with foil
  3. Rinse off potatoes and slice each in half
  4. Place face down on pan and rub with oil and sprinkle with sea salt
  5. Cook for 30-40 minutes until soft
  6. While the potatoes are roasting, prepare your sauce
  7. Add all sauce ingredients to a bowl and blend well
  8. Only add enough water or almond milk to thin it out, but be careful not to make it runny
  9. Taste and add ingredients to your preference if needed
  10. Note: if you don’t like hummus, substitute with tahini
  11. Prepare the parsley-tomato topping by tossing all ingredients together
  12. When potatoes are cooked and tender, mash the center down, top with the sauce and garnish with the tomato topping
  13. Sprinkle with a little more dill or lemon if desired
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Spicy and Sweet Potato Cakes

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Servings
people
Ingredients
  • 1/2 a large for frying
  • 2 tbsp flour
  • 1 tsp of 1/2 Lemon
  • Pinch orange juice
  • Pinch curry powder
  • Oil of HONEY and 1 Cup of Water
Servings
people
Ingredients
  • 1/2 a large for frying
  • 2 tbsp flour
  • 1 tsp of 1/2 Lemon
  • Pinch orange juice
  • Pinch curry powder
  • Oil of HONEY and 1 Cup of Water
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Instructions
  1. Peel and grate poato into a mixing bowl
  2. Add the flour, spices, pepper and salt to season
  3. Mix well
  4. Heat a little oil to medium heat in a large frypan
  5. Squeeze handfuls of potato mix together then flatten into a pattie shape and pop in the frypan
  6. Cook until golden brown on the bottom, flip and cook the other side until golden
  7. Don't be tempted to flip them too early otherwise they'll break apart
Recipe Notes

Can be a side or it can be an appetizer.

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Hot corn

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Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
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Instructions
  1. Mix all ingredients together
  2. Pour into a casserole dish and bake at 375 degrees for 25 minutes or until heated through
  3. The more jalapenos you add, the hotter the dish is
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