Main dishes
Page 15
Submitted by: Lyndsay
This is a delicious light summer dish. To make the crepe shells see crepes on this website. Feel free to experiment with veggies in this dish, it would also be good with squash, asparagus, spinach and many more veggies!
- 1/3 cup sour cream
- 2 Tbsp dill
- 3 Tbsp milk
- 2 tsp lemon juice
- 3/4 tsp salt, divided
- 1 Tbsp extra-virgin olive oil
- 1 clove garlic
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1 cup chopped green beans
- 1 cup corn
- 1 cup ricotta cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chives (optional for garnish)
- Stir sour cream, dill, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and heat for 3 minutes. Add zucchini, mushrooms, green beans, and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
- Reduce heat to low; stir in ricotta, shredded cheese, the remaining 1/2 teaspoon salt, and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
- To roll crepes, place one shell on a piece of parchment paper. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a plate. Serve each crepe topped with 2 tablespoons of the reserved sauce and chives, if desired.
Published: Saturday, July 9th, 2011
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Submitted by: Dad
- 1/2 stick butter
- 1/2 small head of cabbage, shredded
- 1 bag egg noodles
- Melt butter in medium saucepan. Cook cabbage until tender.
- Add noodles to pan. Pour water on mixture until completely covered.
- Bring mixture to a boil.
- Simmer with no lid for 1 hour or until water has evaporated from pan.
- Add salt and pepper to taste.
Published: Sunday, July 3rd, 2011
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Submitted by: Dad
- 1/4 small head of cabbage, thinly sliced
- 1/4 stick butter
- pepper
- 2 packages kielbasa
- 1 jar sauerkraut
- Cook cabbage in medium saucepan with butter until tender. Add pepper to taste.
- Cut kielbasa into 1/2 thick slices. Add kielbasa to pan.
- Add drained sauerkraut to saucepan.
- Cover mixture with water.
- Simmer 1 hour.
- Drain and serve.
Published: Sunday, July 3rd, 2011
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Submitted by Mom
This is a wonderful dish especially when you are looking for warm comfort food. Make with your favorite noodles (I prefer egg noodles). For a vegetarian twist substitute 1 package sliced mushroom. Just saute the mushrooms with the onions until darker in color.
- 1 lb Beef boneless round cut 3/4" thick
- 2 Tbsp butter
- 1/2 cup chopped onion
- 1 small can cream of mushroom soup
- 1/2 cup sour cream
- Slice beef thin across the grain.
- In skillet over high heat, in hot butter, cook beef and onion until pink is gone and onions are tender.
- Add soup and paprika. Stir. Heat through.
- Reduce heat to low. Add sour cream. Stir and remove from heat.
Published: Wednesday, June 8th, 2011
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