hello boys and girls, I need a good vegetable recipe for thanksgiving?

Question

any suggestions will be nice, from fresh vegetables, I don't do cans

Answer 1

ASPARAGUS ALMONDINE

2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley

Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley.

Answer 2

Corn and Bean Casserole

1 Can Sweet Corn
1 Can Green Beans
1 Can Cream of Celery Soup
1 Cup Sour Cream
1/2 Cup Slice Almonds
1 Sm Can Mushrooms
2 Cups Shredded Cheddar Cheese Divided
1 Sleeve Ritz Crackers
1 Stick Butter

MIx first 6 ingredients plus 1 1/2 cups cheese together and place in casserole dish. Crush crackers and mix with melted butter. Layer remaining cheese over casserole and cover with cracker and butter mixture. Bake at 350 for 1 hour.

This is one I get requests for all the time.

Answer 3

This is a holiday classic!

Green Bean Casserole

1 Lg. can mushroom soup
1 can French Fried onion rings
12-15 Fresh mushrooms
1.5 to 2lb. Fresh frozen whole green beans

Really simple! Just slice the mushrooms and throw them in a casserole dish big enough to hold everything.Then toss in the soup and the green beans. Mix well.All along the inside edge of the mixture,put the fried onion rings.Put the whole thing in a 350 degree oven for around 20 minutes. Enjoy!!

Optional: for a creamier sauce use about a 1/4 cup milk and 1/4 cup sour cream in the mixture.

Answer 4

Festive Honey-Glazed Roasted Root Vegetables With Saffron:

Ingredients:
6 large carrots, peeled and cut into 1-inch chunks
6 large parsnips, peeled and cut into 2-inch lengths
6-12 pink shallots, peeled and halved if very large
1-2 tablespoon olive oil
1-2 tablespoon honey, to taste heated through until runny
3 g powdered saffron, softened in a little warm water or 6-12 saffron threads, softened in a little warm water
2 teaspoons cumin seeds
2 teaspoons celery seeds
chopped lovage or parsley (to garnish)
sea salt
black pepper

Directions:
1.Pre-heat the oven to 200C/400F/Gas Mark 6.
2.Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, and heat the oil in the oven for about 5 minutes.
3.Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
4.After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
5.Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
6.Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley. I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be srving alongside these vegetables!

Answer 5

Leeks with olive oil:

1 bunch of leeks, washed and cut, in chunks
1 medium sized carrot, washed and chopped, bite size
75 ml extra virgin olive oil (half for cooking, half for after)
2 tbsp rice, washed
Juice from half a lemon
1 cup water
1 tbsp sugar
Salt

Place all the ingredients except half of the olive oil in a medium-sized pot. If needed, you can add more water. Cover the lid halfway and cook for about 30 minutes on medium-low heat. After cooking, put on a service plate and pour the remaining olive oil over top. Let cool for a while, then refrigerate. Pirasa is served cold.

* This is a vegetarian dish.

Answer 6

Swiss Vegetable Medley
INGREDIENTS
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted


or


Harvest Vegetables

INGREDIENTS
1 small head cabbage, cored
2 tablespoons butter, softened
1/2 teaspoon onion salt (optional)
1/8 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1-inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green bell pepper, cut into pieces
4 bacon strips, cooked and crumbled

DIRECTIONS
Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.
Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

Answer 7

I just saw a great one this morning for parmesan peas. It looks so easy. I can't wait to try it myself and anything with cream and parmesan can't be all bad....lol

1 lb. fresh frozen English green peas
1/4 cup canola oil
2 large shallots, diced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup chopped fresh mint


Preparation:

Method
In a large saucepan, cook the frozen peas in water until peas are tender without losing their bright green color, approximately 3 to 5 minutes. Strain and rinse the peas under cold water, and set them aside.

In a large sauté pan, add the oil and shallots on medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the cooked peas and warm through, then add the heavy cream and parmesan cheese and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

Serves 6

Answer 8

BELL PEPPER COUSCOUS

The different colored peppers in this recipe add a bright dimension for the eyes as well as the taste buds.

Half a red bell pepper, finely diced
Half an orange bell pepper, finely diced
Olive oil, as needed.
2 tablespoon butter
2 cups water or chicken broth
12 oz couscous
Salt and pepper to taste

Sauté the peppers in olive oil and butter until just soft. Meanwhile, start bringing the water or broth to a boil. Add the couscous, salt, and pepper to the bell peppers and sauté for another minute or two. Pour the boiling water over the couscous, cover, turn off the heat and let stand for five minutes. Fluff the couscous with a fork, taste for additional salt and pepper, and serve.

http://www.foodforthoughtonline.net/

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Answer 9

Well, I do sweet carrots in a double broiler with about 2 tbls brown sugar in about 3 cups of water and boil them, until fork tender. They are a little sweet and no one has any idea why they taste so yummy... :) Top with butter and serve. (or, if your really lazy and short on pots you can boil everything together, just make sure you stir so the sugar does not burn!)
Hope this helps and let me know what you think!

Answer 10

Will depend on on the context really. Which is better as a snack - fruits personally. It's tastier and gives you that little bit of sweetness. Which can be better as a snack if you are trying hard to slice back on sugar and lose weight vegetables