VEGETABLE STICKS RECIPES

Name: Beef & vegetable casserole
Prep time: 15 min
Cook time: 3 h 50 min
Total time: 4 h 5 min
Yield: 5
Cuisine: British
Ingredients: 2 celery sticks, thickly sliced; 1 onion, chopped; 2 really big carrots, halved lengthways then very chunkily sliced; 5 bay leaves; 2 thyme sprigs, 1 whole and 1 leaves picked; 1 tbsp vegetable oil; 1 tbsp butter; 2 tbsp plain flour; 2 tbsp tomato purée; 2 tbsp Worcestershire sauce; 2 beef stock cubes, crumbled; 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

BEEF & VEGETABLE CASSEROLE RECIPE - BBC GOOD FOOD

Beef & vegetable casserole recipe - BBC Good Food image

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 4 hours 5 minutes

Prep Time 15 minutes

Cook Time 3 hours 50 minutes

Yield 5

Number Of Ingredients 12

Ingredients

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Steps:

Heat oven to 160C/140C fan/gas 3 and put the kettle on.
Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
Garnish with the picked leaves of the remaining thyme sprig.

Nutrition Facts : Calories 483 calories, FatContent 32.6 grams fat, SaturatedFatContent 13.4 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 7.4 grams sugar, FiberContent 2.3 grams fiber, ProteinContent 33.7 grams protein, SodiumContent 1.6 milligram of sodium

VEGETABLE STOCK RECIPE - BBC GOOD FOOD

Vegetable stock recipe - BBC Good Food image

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Provided by Barney Desmazery

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours

Yield 1 litre

Number Of Ingredients 8

Ingredients

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Steps:

Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Nutrition Facts : Calories 42 calories, FatContent 0.1 grams fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1.7 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.2 grams protein, SodiumContent 0.07 milligram of sodium

More about "vegetable sticks recipes"

VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES

Built from John Bishop's love of a lasagne cooked for him by his friend Jane, plus tips from his wife on his absolute favourite comfort food, enjoy this veg-packed twist on the traditional family favourite. It’s got a hit of smoky aubergine for a turbo-boost of flavour, plus a super-fresh pesto topping I know you’ll love. Delicious!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cover the dried porcini with boiling water and leave to rehydrate.
3. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
4. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
5. For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
6. Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
7. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
8. Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
10. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
11. Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
12. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
13. Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
14. Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
15. Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.

See details

MOZZARELLA STICKS RECIPE: HOW TO MAKE IT - TASTE OF HOME

I'm particularly fond of these tasty mozzarella sticks because they're baked, not fried. Cheese is one of my family's favorite foods. Being of Italian descent, I cook often with ricotta and mozzarella cheeses. —Mary Merchant, Barre, Vermont
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 312 calories per serving

Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight. , Place on a parchment-lined baking sheet; spray with cooking spray. Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Serve with marinara or spaghetti sauce for dipping.

See details

EASY CHEESE STICKS RECIPE - BETTYCROCKER.COM

Make this appetizer favorite at home! The crispy, golden brown outside holds rich, gooey melted cheese.
From bettycrocker.com
Reviews 4
Total Time 1 hours 25 minutes
Calories 110 per serving

Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

See details

VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cover the dried porcini with boiling water and leave to rehydrate.
3. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
4. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
5. For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
6. Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
7. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
8. Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
10. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
11. Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
12. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
13. Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
14. Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
15. Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.

See details

MOZZARELLA STICKS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight. , Place on a parchment-lined baking sheet; spray with cooking spray. Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Serve with marinara or spaghetti sauce for dipping.

See details

EASY CHEESE STICKS RECIPE - BETTYCROCKER.COM

Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

See details

7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES

There are three great things about this recipe. First up, it’s great for embracing whatever veg you’ve got to hand – fresh, frozen or tinned, it’s all good. Secondly, tomato sauce is so versatile – you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you’re prepped for future meals. I’ve used two tins of tomatoes here, but feel free to chuck more in (if you’ve got them) to make the sauce go further.
From jamieoliver.com
Total Time 1 hours
Calories 32 calories per serving

1. Start with your veg prep – you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
2. Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
3. Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
4. Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
5. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
6. Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.

See details

HEARTY VEGETABLE SOUP RECIPE - BBC FOOD

This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion.
From bbc.co.uk
Reviews 4.9
Calories 219kcal per serving

Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.

See details

ALL-VEGETABLE SHORTENING BAKING STICKS - CRISCO

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
From crisco.com

See details

EASY VEGETABLE SOUP RECIPE (ONE POT) | ONE POT RECIPES

Jun 27, 2018 · Quick and easy vegetable soup recipe made in one pot in less than 1 hour on stovetop, using simple ingredients. It's healthy, packed with vegetables and Italian herbs and spices. My mom has the most INCREDIBLE hearty vegetable soup recipe ever! I have tried many other recipes in the past but nothing ever comes close to this family version. Tips for healthy vegetable …
From onepotrecipes.com

See details

VEGETABLE APPETIZER RECIPES | EATINGWELL

Roasted vegetables—Brussels sprouts, carrots, beets and fennel—get tossed in a zesty vinaigrette for a stunning and easy vegetable side or healthy appetizer. 75527.jpg Hasselback Mini Cucumber …
From eatingwell.com

See details

20+ EASY FROZEN VEGETABLE RECIPES | EATINGWELL

Mar 31, 2020 · Make a delicious and healthy meal with these frozen vegetable recipes. Whether you have frozen peas, frozen spinach, frozen cauliflower or a medley of vegetables, these recipes are easily adapted to the ingredients in your freezer. Recipes …
From eatingwell.com

See details

MASTER LIST OF VEGETABLE RECIPES FOR KIDS (PARENTS WILL ...

Dec 20, 2021 · Vegetable Recipes: Zucchini. Zucchini blends in to so many recipes—even muffins, breads, and cookies! Corn Muffins with Squash and Raisins: With a moist interior, whole …
From yummytoddlerfood.com

See details

10 BEST VEGETABLE LASAGNA WITH WHITE SAUCE RECIPES - YUMMLY

Feb 02, 2022 · Crisco Butter Flavor All-Vegetable Shortening, Crisco Baking Sticks Butter Flavor All-Vegetable Shortening and 16 more Vegan Roasted Vegetable Lasagna with a Tofu White …
From yummly.com

See details

GERMAN VEGETABLE RECIPES • AUTHENTIC GERMAN RECIPES

Dec 02, 2021 · Category: German Beef Recipes, German Recipes, German Vegetable Recipes, Ground Meat Recipes, Stuffed Peppers Tags: filled pepper, german, paprika, peppers, stuffed pepper. Curry Ketchup Recipes – Authentic German…
From mybestgermanrecipes.com

See details

CHICKEN VEGETABLE SOUP (ONE POT) | ONE POT RECIPES

Jan 07, 2019 · Quick and easy chicken vegetable soup recipe, homemade with simple ingredients in one pot on stovetop. It's healthy, loaded with Italian seasoning, veggies, chicken. This is the best, cheap, hearty, healthy chicken vegetable soup and the perfect weeknight meal for chilly Winter days. It's easy to adjust to your liking and tastes delicious! This is just as good as my Vegetable …
From onepotrecipes.com

See details

BEST VEGETABLE RECIPES IN THE AIR FRYER | HEALTHY RECIPES ...

Air Fryer Frozen Mozzarella Cheese Sticks. More: 1 2 Next » Easy Air Fryer Vegetable Recipes. There’s so many ways to enjoy our Air Fryer vegetable recipes. Personalize your seasonings …
From airfryerworld.com

See details

MOROCCAN VEGETABLE POT AND COUSCOUS WITH PINE NUTS AND ...

To make the Moroccan Vegetable Pot: Warm the oil in a large-ish, heavy-based casserole that has a tight-fitting lid and add the sliced leek, cumin seeds, ground ginger and cinnamon stick (or sticks) …
From nigella.com

See details

MOROCCAN VEGETABLE POT AND COUSCOUS WITH PINE NUTS AND ...

See details

EASY VEGETABLE SOUP WITH CANNED VEGETABLES RECIPES - …

Feb 03, 2022 · diced tomatoes, vegetable broth, potatoes, frozen mixed vegetables and 10 more Easy Vegetable Soup Do It All Working Mom celery sticks, salt, chopped onion, dried …
From yummly.com

See details

HEARTY CHUNKY VEGETABLE SOUP | SLIMMING EATS RECIPES

Nov 26, 2019 · 2 sticks of celery, chopped 2 carrots, chopped 250g of potato, peeled and chopped into small cubes (use a waxy variety) 1 litre of chicken or vegetable stock 2 bay …
From slimmingeats.com

See details

25 AIR FRYER VEGETABLE RECIPES (EASY, TASTY, HEALTHY ...

Dec 31, 2021 · This is your one stop shop for easy and healthy air fryer vegetable recipes that will have you using your air fryer to cook up healthy and delicious dishes in a snap! These are all great recipes …
From pickyeaterblog.com

See details

20 EASY AIR FRYER VEGETABLE RECIPES | AIRFRIED.COM

We gathered up some of our favorite AIR FRYER VEGETABLE RECIPES to help make dinner time a bit easier and a lot healthier! The air fryer is commonly thought of when people are thinking of making frozen French fries, but this kitchen appliance is SO MUCH MORE!. On our website and across the web there are thousands of amazing recipes …
From airfried.com

See details

KIDS' VEGETABLE RECIPES | ALLRECIPES

Rich lobster is the star of these recipes that serve two. They range from succulent Champagne-basted tails to hearty grilled rock lobster. Whether you serve these lobster recipes for a …
From allrecipes.com

See details

VEGETABLE BIRYANI RECIPE | ALLRECIPES

The gorgeous root vegetable adds sweet-yet-peppery flavor to anything it touches, and these salads are no exception. From simple sides that come together with few ingredients to restaurant-worthy meals that will impress everyone at your table, you'll find a colorful new favorite in this collection of our very best radish salad recipes.
From allrecipes.com

See details

23 VEGGIE SNACK IDEAS - RECIPES FOR HEALTHY VEGETABLE ...

Dec 29, 2020 · The good news is that there are plenty of snacks that fit the bit, and our go to is vegetable snacks. They’re wholesome and satisfying, with just enough oomph to hold you over. …
From thekitchn.com

See details

SHORTENING - CRISCO

Shortening There are a lot of reasons to love our all-vegetable shortening. Our tops are: It makes your pie crust flaky, your cakes and cookies soft, …
From crisco.com

See details

SHORTENING - CRISCO

Shortening There are a lot of reasons to love our all-vegetable shortening. Our tops are: It makes your pie crust flaky, your cakes and cookies soft, …
From crisco.com

See details

BIG-BATCH VEGETABLE SOUP RECIPE | MARTHA STEWART

Kerala Sambar is made using a mixture of different vegetables whereas the other sambhar is made using a single vegetable. The vegetables mostly added to Sambar are the following :- * Potato * Plantain (Vazhakka) * Yam (Chenna) * Carrot * Drum Sticks …
From marthastewart.com

See details

CREAMY CHICKEN AND VEGETABLE SOUP - NICKY'S KITCHEN SANCTUARY

Jan 08, 2018 · Add butter and onions to a large saucepan. Cook onions for 5-6 mins on a medium heat, until softened. Add …
From kitchensanctuary.com

See details

US STICKS OF BUTTER CONVERSION CHARTS - ERREN'S KITCHEN

If you live outside the US (or Canada) understanding recipes that call for sticks of butter can be a challenge. I’m here to try to make things a little easier. Below are some US Sticks of Butter Conversion Charts converting from sticks …
From errenskitchen.com

See details