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Baking with Fresh Pumpkin
There are three ways to transform an uncooked pumpkin into the puree used in baking: Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down ... [... more]
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Beet and Pear Puree
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool. When the beets are cool enough to handle, peel and coarsely chop. Puree onion mixture in a ... [... more]
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Pennsylvania Dutch Pickled Beets and Eggs
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower ... [... more]
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Red Flannel Hash
Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool. Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt ... [... more]
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Borscht II
In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender. Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato ... [... more]
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Beets with Onion and Cumin
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more. Stir in beets, tomatoes, water, and salt. ... [... more]
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Chilled Beet Soup
Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth. Add ice or cold water, chill and serve with a dollop of sour cream on top. Canned beets are pureed with lemon juice, sour cream and ... [... more]
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Spiced Pickled Beets
In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and ... [... more]
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Roasted Pesto Beets
Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until ... [... more]
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Savory Roasted Root Vegetables
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well. Bake, uncovered, in the preheated oven for 30 minutes, stirring once ... [... more]
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Scandinavian Pickled Beets
Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves. Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. ... [... more]
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