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Old 05-20-2007, 09:39   #1
97guns
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whats your favorate veggie and preparation?

or all Gtalkers carnivorous? my fav is cauliflower and the way i like it is steamed and then dipped in egg, rolled around in my flour/corn flake crumb mixture and pan fried in olive oil. i got the idea after having deep fried cauliflower at the fair. just wondering if you are eating your veggies or if your like some people i know that dont eat any at all with the closest thing to a veggie being french fries and ketchup. ouch my colon hurts.

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Old 05-20-2007, 16:15   #2
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Sugar snap peas. Cold & raw.
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Old 05-20-2007, 16:44   #3
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Fresh asparagus cooked in the oven, with a little olive oil, sliced tomatoes, and onions on top.
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Old 05-20-2007, 17:52   #4
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Eggplant. Grilled, baked, fried, anyway is fine by me

Tomatoes. REAL TOMATOES! Fried green tomatoes. Tomatoes and macaroni. Roasted tomatoes with olive oil over pasta. Cold home-canned tomatoes eaten like soup.

Asparagus. Grilled. Steamed.

Zuchinni. Grilled, sauted in olive oil with or without soy sauce.
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Old 05-20-2007, 18:24   #5
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I love bacon wrapped grilled asparagus.
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Old 05-20-2007, 20:03   #6
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Potatoes steamed, fried or baked

Broccoli & lima beans steam or cooked in a aluminum papillote with butter, water and seasoning.
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Old 05-21-2007, 12:43   #7
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Grilled veggies
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Old 05-21-2007, 14:56   #8
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green beans

heat some olive oil in a frying pan

smash a clove of garlic and add to the pan

drain a can of green beans add to the pan

do the same with a can of chopped tomatoes but don't drain

salt and pepper to taste cook until the tomatoes juice is just about gone.
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Old 10-21-2007, 09:11   #9
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1/3 Diced tomatoes
1/3 Diced white onions
1/3 Sliced and halved cucumbers
Tossed with sour cream
Salt + ground pepper


MMMMM Goood!


WARNING: never use light or diet sour cream with anything!
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Old 10-22-2007, 14:33   #10
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fresh green beans cooked in an iron pan with EVOO and garlic. Though lately we have been steaming them and then adding the garlic and the tiniest amount of EVOO.

My wife started baking cauliflower with some EVOO, garlic and adding a sprinkling of fresh parmasean at the end of the baking time. Wonderful!

We eat tons of homemade salsa.

Potatoes: not very often, and red potatoes only... cooked and prepared almost any way imaginable.
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Old 10-22-2007, 14:45   #11
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Squash. Sliced, battered and fried.
Its a southern thang....
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Old 10-29-2007, 11:14   #12
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Broccoli rabe (rapini) cut up and steam-sauted with garlic, tossed with penne pasta, a generous amount of sliced oven-baked Italian hot sausages and drizzled with some really nice olive oil. Crusty bread is optional.
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Old 11-15-2007, 02:22   #13
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Collard Greens! Clean them well before you cook them!! I slow cook them with a little bit of pork and watered down homemade chicken stock and they taste great. Summer time for me growing up was tomato sandwiches, fresh cucumbers in vinegar, and silver queen corn on the cob. That's good eats if you ask me.
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Last edited by 84S; 11-15-2007 at 02:24..
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Old 11-15-2007, 02:52   #14
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just palin old brocolli steamed to perfection and eaten au natural.
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Old 11-15-2007, 09:31   #15
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Quote:
Originally Posted by misskitty5077 View Post
Asparagus. Grilled. Steamed.

Zuchinni. Grilled
+1 there.

I like to steam Asparagus add some EVOO, salt, pepper and some balsamic vinegar....YUMMY or steam it up, then cut into bitsize pieces and mix with Orzo, add some butter and fresh grated parm cheese.

Grilled Zuchinni that has been marinated in Mrs Dash, salt, EVOO and Balsamic Vinegar. YUMMY!!!!!!
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Old 11-15-2007, 19:09   #16
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Spinach Maria!
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Old 11-15-2007, 19:55   #17
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Potatoes

Living in Idaho has given me a special interest in potatos. From an Idaho postcard, this is probably the richest potato soup you could make:

Idaho Baked Potato Soup

2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked peeled and cubed (about 4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled (I like a lb of bacon)
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle, melt the butter and stir in flour heating and stirring until smooth. Gradually add milk, stirring constantly until thick. Add the potatoes and onions. Bring back to a boil while stirring constantly. Simmer for 10 minutes at reduced heat. Add the remaining ingredients and stir until the cheese is melted. Serve with crackers. Great on a cold winters day.

Last edited by Uzi4U; 11-15-2007 at 21:12..
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Old 11-16-2007, 19:43   #18
Chopshopchopper
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Quote:
Originally Posted by Uzi4U View Post
Living in Idaho has given me a special interest in potatos. From an Idaho postcard, this is probably the richest potato soup you could make:

Idaho Baked Potato Soup

2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked peeled and cubed (about 4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled (I like a lb of bacon)
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle, melt the butter and stir in flour heating and stirring until smooth. Gradually add milk, stirring constantly until thick. Add the potatoes and onions. Bring back to a boil while stirring constantly. Simmer for 10 minutes at reduced heat. Add the remaining ingredients and stir until the cheese is melted. Serve with crackers. Great on a cold winters day.


I am going to have to give that one a try. I love soup.
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Last edited by Chopshopchopper; 11-18-2007 at 10:15.. Reason: I made it on 11/17/07 replaced bacon with diced ham. Good stuff!!!
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Old 11-17-2007, 19:06   #19
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mmm I will try that soup!

Brussle Sprouts:

Cut off the bottom, and remove the outer leaves, - quarter the sprouts. I do this to a couple pounds of sprouts.

Par-boil the sprouts.

Drain.

Throw three or four tablespoons of butter in a large/deep frying pan.

Throw the sprouts in with the butter, then cover the sprouts with milk or cream. (I used canned milk.)

Cook, stirring often, keep from going into a rolling boil, - keep at about a milk boil. The idea is to further break up your spouts as they cook.

Keep cooking until the milk has been absorbed/evaporated. Salt and pepper to taste.

One of my favorite dishes. I have won over many a person who says they HATE brussle sprouts.

As my mother says, - drown anything in cream and butter and it will taste good.

The real key however is the par-boiling - that removes the sharp aciddy taste that brussle sprouts otherwise have.
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Old 11-17-2007, 19:15   #20
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Sautee'd Zucchini

Buy the smaller, baby zucchini. Fry 4-5 strips of bacon in frying pan, crumble and leave fat in pan. Add sliced onion, sliced zucchini and a chopped tomato. Salt & pepper.
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