Moms Vegetable Bake Food

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

COLORFUL VEGGIE BAKE

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

VEGETABLE BAKE

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

MOMOS RECIPE | VEG MOMOS

Steps:

• Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.
• Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
• Finely chop all the vegetables. You can also use a food processor to chop the vegetables.
• In a thick bottomed pan heat oil. Add finely chopped garlic. Sauté for 2 to 3 seconds on medium-low heat.
• Add spring onion whites and sauté for 10 to 15 seconds on medium-low heat. Then add all the finely chopped vegetables.
• Increase the flame and stir fry the vegetables on a medium to high heat. If you have not used a thick bottomed pan, then saute the veggies on a low to medium heat.
• Sauté or stir-fry for 2 to 3 minutes. Then add soy sauce, salt and pepper.
• Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
• Switch off the flame and add the spring onions greens. Mix well.
• Check the taste and add more salt, pepper or soy sauce, if required. Set the stuffing aside until it cools completely.
• Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.
• Make ball of each slice and keep them covered with a moist napkin.
• Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.
• Try to get the edges to be thin and the center to be thick.
• Place 2 or 3 teaspoons of vegetable stuffing in the center.
• Lift one side of the edge and start pleating. (Refer to the video below to see how pleating is done).
• Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.
• Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.
• Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don't touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.
• Steam them for 5 to 6 minutes.
• Don't overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of momos' cover.
• When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
• Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
• Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.
• Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.

VEGETABLE MEDLEY BAKE

Steps:

• Cook vegetables according to package directions, drain.
• In large bowl, combine veggies, soup, cream cheese, onion, salt and pepper, mixing well.
• Grease casserole dish and place casserole mixture in it.
• Cover with croutons.
• Bake uncovered for 25 minutes at 375 degrees.

MOM'S VEGETABLE BAKE

Steps:

• Cook vegetables according to package directions and drain.
• Place cooked vegetables in ungreased 9X13" pan.
• Mix cheese, mayonnaise and onions together and pour on top of vegetables.
• Top with crushed crackers and then melted butter.
• Bake uncovered 35 minutes at 350.

SAUSAGE AND VEGETABLE BAKE

Steps:

• Preheat oven to 325 degrees.
• Make the Good Seasons Italian Dressing using the balsamic vinegar, water and olive oil.
• Measure out 1/2 cup and set aside -- save the rest for another meal (It's an excellent salad dressing).
• Place sausage and veggies in a shallow baking dish (I use a 9"x13" pan).
• Add the 1/2 cup of dressing and toss to coat.
• Bake covered in the oven for 2 hours.

MOM'S GREEN BEAN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
• Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

VEGETABLE BAKE

Steps:

• Slice carrots diagonally (Circles on an angle) ¼ inch thick.
• Cut off broccoli stems and peel the steams smooth.
• Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
• Break cauliflower into flowerettes - cut large ones lengthwise through steams.
• Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
• For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
• Gradually add in the milk.
• Cook - stirring constantly until smoothly thickened.
• Stir in Mustard, Salt, Pepper, Cheese, and parsley.
• Pour half the sauce into a 3 Quart casserole dish.
• Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
• Cover and refrigerate until ready to bake.
• Topping: For topping combine all ingredients except parsley.
• Before baking - Sprinkle with topping and bake covered at 325º F for approximately 1 hour or until hot and bubbly in the center.
• Sprinkle with chopped parsley.

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

MOM'S ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook zucchini until tender. (On the stove, add a little water, cover and cook about 15 minutes. In the microwave, cook about 5 minutes.).
• Either on the stove or in the microwave, melt butter with onions in it.
• Pour water off zucchini.
• Combine zucchini, onions, butter, salt, pepper and pinched bread in a good-sized bowl and stir.
• Add egg and first amount of cheese and stir.
• Pour into a greased casserole dish. Sprinkle remaining cheese on top.
• Bake at 350 degrees for 30 minutes. Add remaining cheese about 10 minutes before casserole is done.