Category: American

Pickles, Refrigerator

recipes

Ingredients:

  • Pickling Cucumbers (2 lbs)
  • Dill, Fresh (1 pkg)
  • Distilled White Vinegar (1.25 cups)
  • Garlic, peeled and halved (6 cloves)
  • Coriander Seeds (2 tbsp)
  • Salt (3 tbsp)
  • Sugar (2 tbsp)
  • Mustard Seeds (1 tsp)
  • Crushed Red Pepper (.25 tsp)

Directions:

  1. Heat Vinegar, Salt, and Sugar in a saucepan until dissolved.
  2. Add 2 cups cold water to brine and refrigerate until chilled.
  3. Divide other ingredients between 2 large mason jars.
  4. Pour chilled brine into jars.
  5. Add more water if necessary to cover cucumber.
  6. Refrigerate for at least 24 hours.

Waffles

recipes

Ingredients:

  • Flour (1 cup)
  • Sugar (1.5 tsp.)
  • Baking Powder (1.5 tsp.)
  • Salt (.5 tsp.)
  • Eggs (2)
  • Milk (.75 cups)
  • Vegetable Oil (2 tbsp.)

Directions:

  1. Set waffle iron to Waffle and preheat.
  2. Beat Eggs
  3. Mix in all other ingredients.
  4. When iron is at temperature, spray with cooking spray
  5. Pour 1 cup of batter evenly over waffle iron
  6. Close and bake until light goes out (~ 5 min).
  7. Makes 2 rounds of waffles

Veggie Muffins

recipes

Ingredients:

  • Carrots, shredded (1 cup)
  • Spinach, thawed (1 cup)
  • Chickpea Flour (1 cup)
  • Oat Flour (1.25 cups)
  • Cheddar Cheese (.25 cups)
  • Olive Oil (1 cup)
  • Water (1 cup)
  • Baking Powder (2 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Steam Carrots and Vegetables and let dry.
  2. Mix Chickpea Flour, Oat Flour, Baking Powder, Salt, and Pepper.
  3. Mix Oil and water and add to other ingredients.
  4. Mix in Cheese.
  5. Grease and Flour muffin tray.
  6. Add half of batter, then Spinach and Carrots, then the other half of batter.
  7. Bake at 350 degrees for 30 minutes.
  8. Cool on cooling racks.

Sugar Cookies

recipes

Ingredients:

  • Egg (1)
  • Flour, sifted (3 cups)
  • Butter, softened (1 cup)
  • Sugar (1 cup)
  • Baking Powder (.75 tsp.)
  • Salt (.25 tsp.)
  • Milk (1 tbsp.)
  • Powdered Sugar (for rolling dough)

Directions:

  1. Cream Butter and Sugar.
  2. Mix in Egg and Milk.
  3. Separately mix Flour, Baking Powder, and Salt.
  4. Combine the two and mix.
  5. Refrigerate for two or more hours (possibly in multiple containers).
  6. Sprinkle Powder Sugar on rolling surface and roll dough out .25 inches thick.
  7. Use cookie cutters to make desired shapes and transfer to parchment covered baking sheet, leaving room for cookies to expand.
  8. Bake for 7-6 minutes at 375 degrees.
  9. Let cool on baking sheet for 2 minutes before transferring to cooling rack.

Sour Cream Chocolate Chip Cookies

recipes

Ingredients:

  • Semi Sweet Chocolate Chips (24 oz.)
  • Sour Cream, Kosher (8 oz.)
  • Eggs (4)
  • Butter, softened (.5 lbs)
  • Margarine, softened (.25 lbs.)
  • Sugar (2 cups)
  • Vanilla (1 tsp.)
  • Flour, sifted (5 cups)
  • Salt (1 tsp.)
  • Baking Powder (3 tsp.)
  • Baking Soda (.5 tsp.)

Directions:

  1. Cream together Butter, Margarine, and Sugar.
  2. Add Eggs, Sour Cream, and Vanilla, and mix thoroughly.
  3. Separately mix Flour, Salt, Baking Powder, and Baking Soda,
  4. Combine and mix thoroughly.
  5. Add Chocolate Chips and mix into batter.
  6. Refrigerate overnight.
  7. Spoon onto quick release foil covered cookie sheets (12-15 cookies)
  8. Bake two sheets at 350 for approximately 12 minutes, swapping top and bottom half-way.  Approximately 10 minutes if only using one sheet at a time.

Rosemary Redskin Potatoes with Broccoli

recipes

Ingredients:

  • Red Skin Potatoes (small thin slices,)
  • Broccoli (1 lb.)
  • Butter (4 tbsp.)
  • Garlic, minced (1 tsp.)
  • Rosemary (4 tbsp.)
  • Sage (2 tsp.)
  • Onion Powder (1 tsp.)
  • Salt (1 tsp.)

Directions:

  1. Bake potatoes in microwave.
  2. Saute Garlic, in Butter.
  3. Add Rosemary and Sage.
  4. Add Potatoes and fry.
  5. When potatoes are 75% cooked, add Salt and Onion Powder.
  6. Separately steam Broccoli until tender, but not mushy.
  7. When Potatoes and Broccoli are cooked, mix and serve.

Rice Krispie Treats

recipes

Ingredients:

  • Butter (.25 cups)
  • Marshmallow Fluff (2.5 cups)
  • Rice Krispies Cereal (5 cups)

Directions:

  1. Melt Butter in large saucepan over low heat.
  2. Add Fluff and continue cooking over low het stirring until well combined (about 5 minutes).
  3. Remove from heat.
  4. Add Cereal and stir until well coated.
  5. Using butter spatula or wax paper, press evenly into buttered 9×13 pan.
  6. When cool, cut into squares.

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Pumpkin Sweet Potato Soup

recipes

Ingredients:

  • Pumpkin (4 cups)
  • Sweet Potato, peeled and diced (2 lbs.)
  • Onion, diced (med.)
  • Apple Cider (1 cups)
  • Consomme (2 tbsp.)
  • Butter (2 tbsp.)
  • Garlic, minced (1 tsp.)
  • Bay leaf (1)
  • Black or White Pepper (.5 tsp.)
  • Cinnamon (.25 tsp.)
  • Nutmeg (.125 tsp.)
  • Allspice (.125 tsp.)
  • Water (7 cups)

Directions:

  1. Cut Pumpkin in half and remove seeds.
  2. Place cut side down in a 9×13 casserole dish with .5 inches of water in the bottom.
  3. Bake at 350 degrees for 45 – 60 minutes.
  4. When cool, scoop out flesh and mash with a potato masher.
  5. Saute Onion, Garlic, and Bay leaf in Butter.
  6. Add all other ingredients and bring to a boil.
  7. Simmer for 30 minutes until potatoes are soft.
  8. Optionally mash with a potato masher for a smoother and thicker soup or leave us is for a chunky brothy soup.

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Potato Cheddar Soup

recipes

Ingredients:

  • Gold Potatoes, peeled and diced (2.5 lbs)
  • Carrots, sliced (1 lb.)
  • Cheddar Cheese (2 cups)
  • Stock (5 cups)         
  • Milk, warm (2.5 cups)
  • Salt or Garlic Salt (1 tsp.)
  • Butter (3 tbsp.)
  • Flour (3 tbsp.)
  • Parsley (1 tbsp.)
  • Black Pepper (1 tsp.)

Directions:

  1. Combine Potatoes, Carrots, Stock, and Salt in Instant Pot.
  2. Cook under pressure for 12 minutes.
  3. In a separate bowl, melt Butter and mix in Flour, Black Pepper, and Parsley.
  4. Once pressure comes down, add Butter mixture and bring to a simmer.
  5. Turn off heat and melt in Cheddar.

Potato Leek Soup

recipes

Ingredients:

  • Leeks, thinly sliced, (3 lg)
  • Potatoes, scrubbed and thinly sliced (3 lbs.)
  • Butter (3 tbsp.)
  • Vegetable Stock (3.5 cups)
  • Milk or Cream (1 cup)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Leeks in Butter.
  2. Add Potatoes and Stock.
  3. Add extra water to cover Potatoes.
  4. Cook until Potatoes are falling apart soft.
  5. Add Cream, Salt, and Pepper and simmer for 15 minutes.

Mashed Potatoes

recipes

Ingredients:

  • Potatoes, peeled and diced (3.5 lbs.)
  • Half & Half or Milk (2 cups)
  • Minced Garlic (3 tsp.)
  • Parmesan (6 oz.)

Directions:

  1. Boil Potatoes in water until soft.
  2. Heat Half & Half and Garlic until simmering.
  3. Drain potatoes.
  4. Mix Garlic-Cream Sauce and Potatoes and mash.
  5. Let thicken for 5 minutes and serve.

Macaroni and Cheese

recipes

Ingredients:

  • Macaroni Pasta (1 lb.)
  • Cheddar Cheese (12 oz.)
  • Milk, warmed (4 cups)
  • Peas, frozen (8-12 oz.)
  • Butter (4 tbsp.)
  • Flour (6 tbsp.)
  • Salt (2 tsp.)
  • Black Pepper (1 tsp.)

Directions:

  1. Boil Pasta.
  2. Melt Butter in a separate pot.
  3. Whisk in Flour and cook until nutty.
  4. Slowly whisk in Milk (about a cup at a time)
  5. Bring to a boil.
  6. Add Salt, Black Pepper, and Peas.
  7. Cook until peas are soft.
  8. Add Cheese and remove form heat once cheese is melted.
  9. Mix sauce and pasta.

Potato Spinach Bread Soup

recipes

Ingredients:

  • Gold Potatoes, cubed (2.5 lbs.)
  • Spinach, frozen (20 oz.)
  • Stale bread, cubed (4-6 slices)
  • Vegetable Stock (7 cups)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Olive Oil

Directions:

  1. Place Potatoes, Spinach, Stock, Salt, and Black Pepper in Instant Pot.
  2. Cook under pressure for 11 minutes.
  3. Add Bread when pressure comes down.
  4. When serving, top with a bit of Olive Oil.

Gravy

recipes

Ingredients:

  • Butter (4 tbsp.)
  • Flour (3 tbsp.)
  • Garlic powder (1/2 tsp)
  • Onion powder (1/2 tsp)
  • Soy sauce (2 tbsp)
  • Warm water (1 1/4 cup)

Directions:

  1. Melt Butter.
  2. Whisk in Flour.
  3. Mix water, soy sauce and spices in a large cup.
  4. Slowly mix water mixture in.

Pasta Vegetable Salad

recipes

Ingredients:

  • Red Bell Pepper, diced medium (2)
  • Yellow Squash, 1 inch strips (1 lb.)
  • Asparagus, 1 inch strips (1 lb.)
  • Carrots, 1 inch sticks (1 lb)
  • Roma Tomatoes, diced (1 lb.)
  • Pasta (1 lb.)
  • Black Olives,, sliced ( 8 oz.)
  • Basil, Fresh (1 lb.)
  • Garlic, diced (4 cloves)
  • Olive Oil (2 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Vegetable Stock (.5 cups)

Directions:

  1.  Saute Garlic in Olive Oil.
  2. Add carrots and cook covered until partially soft.
  3. Add Bell Pepper and Squash and continue cooking until partially soft.
  4. Add Asparagus and cook until all veggies are cooked.
  5. Remove from heat and add tomato, Salt, and Black Pepper.
  6. Place in 9 X 13 baking dish and bake at 400 degrees for 20 minutes, stirring halfway.
  7. Boil Pasta.
  8. Mix Pasta, Veggies, Stock, and Black Olives.

Cabbage and Noodles

recipes

Ingredients:

  • Cabbage, chopped small (Large)
  • Egg Noodles, Yolkless (12 to 16 oz.)
  • Onion, diced (medium)
  • Butter (2 tbsp.)
  • Salt (? tsp.)
  • Black Pepper (? tsp.)

Directions:

  1.  Saute Onion in Butter.
  2. Add layer of Cabbage with Salt and Black Pepper.
  3. Cook until Cabbage starts to wilt.
  4. Repeat steps 2 & 3 until all cabbage is cooked.
  5. Cook Noodles separately.
  6. Mix Cabbage and Noodles.

Biscuits

recipes

Ingredients:

  • Flour (2 cups)
  • Nutritional Yeast Flakes (1 tsp.)
  • Baking Powder (1 tbsp.)
  • Salt (.25 tsp.)
  • Butter, softened (.33 cups)
  • Milk (.75 cups)

Directions:

  1. Mix Flour, Baking Powder, Nutritional Yeast Flakes, and Salt
  2. Blend in butter with a fork until crumbly.
  3. Stir in Milk.
  4. Drop biscuit sized portions of dough onto a lightly greased baking sheet.
  5. Bake at 450 degrees for 10-12 minutes until golden brown.

Braised Cabbage

recipes

Ingredients:

  • Cabbage, slice into thin wedges (2 lb. head)
  • Yellow Onion, sliced (large)
  • Carrots, peeled and sliced (1 lb.)
  • Vegetable Stock (.5 cups)
  • Olive Oil (.25 cups)
  • Salt (1 tsp.)
  • Black Pepper .5 tsp.)
  • Crushed Red Pepper (.125 to .25 tsp.)

Directions:

  1. Arrange Cabbage wedges in 9X 13 baking dish.
  2. Scatter Onion and Carrot over the top.
  3. Mix Oil, Salt, Black Pepper, and Crushed Red Pepper and drizzle over top.
  4. Cover with Foil.
  5. Bake at 325 degrees for two hours, rotating halfway an adding .25 cups water.
  6. OPTIONAL: serve over lentils.

Broccoli Bake

recipes

Ingredients:

  • Broccoli florets, frozen (1.5 lbs.)
  • Stale Bread, cubed (3-4 slices)
  • Cheddar Cheese (1 cup)
  • Dijon Mustard (1 tbsp.)
  • Milk (.75 cups)
  • Salt (1 tsp. + .5 tsp.)
  • Cornstarch (2 tbsp.)
  • Black Pepper (.5 tsp.)
  • Olive Oil (1 tbsp.)
  • Parmesan (1 tbsp.)

Directions:

  1. Place Broccoli in a pot, cover with water and add 1 tsp. Salt.  Cover until it reaches a rolling boil.
  2. Drain and reserve Broccoli water and rinse Broccoli in cold water.
  3. Place .75 cups of Broccoli water, milk, cornstarch, Dijon Mustard, Black Pepper, and .25 tsp. Salt in a saucepan and bring to a boil for 3 minutes.
  4. Add Cheddar Cheese and melt.
  5. Mix Broccoli and Cheese Sauce and place if 9 X 9 baking dish.
  6. Saute Bread in Olive Oil for 3 minutes.
  7. Sprinkle on Broccoli.
  8. Bake at 350 degrees for 40 minutes.

Acorn Squash Soup

recipes

Ingredients:

  • Acorn Squash, halved and seeded (2)
  • Sweet Onion, chopped (large)
  • Carrot, peeled and chopped (.5 lbs)
  • Garlic, minced (.5 tsp.)
  • Butter (3 tbsp.)
  • Vegetable Stock (3.5 cups)
  • Half & Half (.25 cups)
  • Nutmeg (.5 tsp.)
  • Cinnamon (.5 tsp.)
  • Salt (.5 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put Squash in baking dish cut side down.  Add water to cover the bottom.
  2. Bake at 400 degrees for about 45 minutes until flesh is easily pricked with a fork.
  3. Let cool and scoop out flesh.
  4. Saute Onion, Garlic, and Carrot in Butter until soft.
  5. Add Squash and Stock and bring to a boil.
  6. Simmer for 20 minutes.
  7. Puree in blender until smooth.
  8. Add Half & Half, Nutmeg, Cinnamon, Salt, and Black Pepper.
  9. Thin with water if desired.

Apple Bake

recipes

Ingredients:

  • Apples, peeled and sliced thin (4 medium to large.)
  • Egg (1)
  • Brown Sugar (.5 cups)
  • Flour (1 cup)
  • Sugar (.75 cups)
  • Cinnamon (1 tsp.)
  • Salt (.25 tsp.)
  • Butter (2 tbsp.)

Directions:

  1. Mix Apple and Brown Sugar in square baking dish.
  2. Separately, mix Flour Sugar, Cinnamon, and Salt.
  3. Beat Egg and Butter, then stir into Flour mixture.
  4. Spread Over Apples.
  5. Bake at 375 degrees until top is gold and crisp.

Banana Bread

recipes

Ingredients:

  • Bananas, ripe (2-3)
  • Egg (1)
  • Flour, sifted (2.5 cups)
  • Sugar (1 cup)
  • Baking Powder (3.5 tsp.)
  • Salt (1 tsp.)
  • Canola Oil (3 tbsp.)
  • Milk (.75 cups)
  • Walnuts, chopped OPTIONAL (1 cup)

Directions:

  1. Mix all ingredients in a large blender (or use electric mixer).
  2. Grease and flour loaf pan.
  3. Pour batter into loaf pan.
  4. Bake 60-65 minutes, rotating halfway, until toothpick comes out clean.
  5. Immediately remove from pan and place on cooling rack.

Breakfast Potatoes

recipes

Ingredients:

  • Potatoes, scrubbed (2.5 lbs.)
  • Olive Oil (.25 cups)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Garlic Salt (1 tsp.)
  • Onion Powder (.5 tsp.)

Directions:

  1. Slice Potatoes fairly thin and cut slices into pieces.
  2. Mix Olive Oil, Salt, Garlic Salt, Onion Powder, and Black Pepper in large bowl.
  3. Coat Potatoes with Oil mixture.
  4. Air fry at 400 degrees for 15 minutes.
  5. Re-coat Potatoes with any remaining oil mixture still in the bowl.
  6. Air Fry for an additional 15 minutes.

Split Pea Soup

recipes

Ingredients:

  • Split Peas (16 oz pkg.)
  • Carrots, sliced (1 lb.)
  • Onion, large (diced)
  • Potatoes, peeled and cubed (3 medium)
  • Dill, freshly chopped (.25 cups)
  • Bay Leaf (1)
  • Parsley, dried (1 tbsp.)
  • Thyme (1 tsp.)
  • Salt (2 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put all ingredients and 8 cups water into Instant Pot.
  2. Cook under pressure for 20 minutes.

Broccoli Cheddar Soup

recipes

Ingredients:

  • Yellow Onion (med.) diced
  • Carrots, (1lb)
  • Broccoli, Frozen 1.5-2 lbs
  • Cheddar, Shredded (8-12 oz.)
  • Butter (.25 cups + 1 Tbsp.)
  • Flour (.25 Cups)
  • Milk (2 Cups)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Broth (3 Cups)

Directions:

  1. In Instant Pot, saute onion in 1 tbsp. butter.
  2. Add Carrots, Broccoli, and Broth.
  3. Cook under pressure for 4 minutes.
  4. Melt .25 cups Butter, and whisk in .25 cups Flour.
  5. When pressure comes down, add Salt, Pepper, and Butter/Flour mixture.
  6. Return to saute and slowly add Milk (pre-warmed).
  7. Slowly add cheese until it is all melted and turn off heat.

Cream of Broccoli Soup

recipes

Ingredients

  • Broccoli, Frozen (2 lbs)
  • Milk, warmed (4 cups)
  • Flour (6 tbsp.)
  • Broth (4 cups)
  • Butter (4 tbsp.)
  • Salt (2 tsp.)
  • Black Pepper (1 tsp.)

Directions

  1. Melt Butter in stock pot.
  2. Whisk in flour.
  3. Slowly add Milk and heat until bubbly.
  4. Add Stock and bring to a boil.
  5. Add Broccoli, Salt, and Pepper.
  6. Cook until Broccoli is soft.

Cauliflower Au Gratin

recipes

Ingredients:

  • Cauliflower, in florets (1 head)
  • Onion, diced (small)
  • Cheddar Cheese (6 oz.)
  • Butter
  • Milk (1 cup)
  • Flour (2 tbsp.)
  • Black Pepper (pinch)
  • Nutmeg (pinch)

Directions:

  1. Steam cauliflower in steamer, 5-7 minutes.
  2. Pre-heat oven to 350 degrees. Grease a 9×9 baking dish.
  3. Saute Onion in Butter until soft.
  4. Whisk in Flour.
  5. Whisk in Milk (warmed) slowly.
  6. Remove sauce from heat, stir in half of the cheddar and add pepper and nutmeg.
  7. Place Cauliflower in dish and cover in sauce. Sprinkle remaining cheese on top.
  8. Bake until cheese is melted and brown (25 minutes).

Casserole with Stuffing

recipes

Ingredients:

  • Potatoes, cubed (1-2 lbs.)
  • Carrots, sliced (1 lb.)
  • Broccoli, frozen (1 lb)
  • Cream of Celery, condensed (1 can)
  • Stuffing, seasoned (1 pkg.)
  • Vegetable Stock (2 cups)
  • Butter (4 tbsp.)
  • Black Pepper (.5 tsp.)
  • Cheddar Cheese (2 cups)

Directions:

  1. Place Carrots, Potatoes, Broccoli, Celery Soup and .5 cups water in Instant Pot.
  2. Cook under pressure for 10 minutes.
  3. After pressure comes down, mix in Black Pepper and Cheddar Cheese.
  4. Pour into 9×13 casserole dish.
  5. Separately melt butter in stock and poor over dried stuffing. Mix.
  6. Spread stuffing on top.
  7. Bake at 375 degrees for 15- 30 minutes, depending on how crunchy you like the stuffing.

Pot Pie

recipes

Ingredients:

  • Biscuit Dough without Yeast (see separate recipe)
  • Mixed Veggies, frozen (2 lbs.)
  • Spinach, thawed (20 oz.)
  • Cheddar Cheese (16 oz.)
  • Vegetable Stock (2.5 cups)
  • Thyme (1 tbsp)
  • Garlic Salt (1 tsp.)
  • Black Pepper (.75 tsp.)
  • Cornstarch (2 tbsp.)

Directions:

  1. Cook Mixed Vegetables in Stock
  2. Add Thyme, Garlic Salt, and Black Pepper.
  3. Dissolve Cornstarch in water and add.
  4. Pour into 9 X 13 Baking dish
  5. Layer on Spinach and then cheese.
  6. Roll out dough and place on top, leaving three holes to vent
  7. Bake at 400 degrees for 30 minutes.

Potato Tomato Casserole

recipes

Ingredients:

  • Gold Potatoes, sliced (3 -3.5 lbs.)
  • Tomatoes, Roma (2lbs.)
  • Mozzarella (12 oz.)
  • Olive Oil (.25 cups)
  • Rosemary (4 tsp.)
  • Salt (2 tsp.)
  • Black Pepper (1 Tsp.)

Directions:

  1. Heat Potato slices in microwave
  2. Mix Olive Oil, Rosemary, Salt, and Black Pepper in a bowl
  3. Coat Potatoes with Olive Oil mixture
  4. In a 9 x 13 baking dish, layer Potatoes, Mozzarella, Tomatoes, Potatoes, Mozzarella, Tomatoes, and Potatoes.
  5. Bake at 400 degrees for 45 to 60 minutes, rotating at 30 minutes.

Lentil Shepherd’s Pie

recipes

Ingredients:

  • Potatoes, peeled and cubed (3 lbs.)
  • Frozen Mixed Veggies (24-32 oz.)
  • Brown or Green Lentils (16 oz.)
  • Onion, diced (sm.)
  • Butter (4 tbsp.)
  • Canola Oil (2 tbsp.)
  • Garlic Salt (1 tsp.)
  • Vegetable Stock (4 cups)
  • Thyme, dried ( 2 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)

Directions:

  1. In Instant Pot, cook Lentils in Stock in Instant Pot under pressure for 15 minutes.
  2. In 3-4 qt pot, Saute Onions in Oil.
  3. Add Vegetables, Thyme, Salt and Pepper, along with enough water to keep from burning. Cook covered until cooked.
  4. In third pot, Boil potatoes in covered pot until soft.
  5. Drain Potatoes. Then add Butter and Garlic Salt (if too dry add some warm milk). Mash potatoes.
  6. Mix Lentils and Vegetables and put in a 9 x 13 baking dish.
  7. Layer Mashed potatoes on top, leaving space in center to vent.
  8. Bake at 350 degree for 40 to 60 minutes, turning half-way.
  9. Remove from oven when tops of mashed potatoes start to brown.

Frittata

recipes

Ingredients:

  • Eggs (8)
  • Spinach, thawed and drained (10 – 20 oz)
  • Plum Tomatoes, diced (0-10 oz.)
  • Onion, diced (medium)
  • Salt (.5 tsp.)
  • Garlic, minced (1 tsp.)
  • Olive oil (.25 cups)
  • Parmesan (.5 cups)
  • Crushed red Pepper (.25 tsp.)

Directions:

  1. Coat large cast iron skillet with Olive Oil.
  2. Saute Onion, Garlic, and Crushed Red Pepper.
  3. Add 20 oz of Spinach and Tomatoes.
  4. Beat Eggs with Salt and add to skillet.
  5. Sprinkle Parmesan on top.
  6. Bake at 350 degrees for 20 minutes.