Layeredvegetableloafwithcreamsauce Recipes
LAYERED VEGETABLE LOAF WITH CREAM SAUCE
This recipe is pictured on the front of my Company's Coming Vegetables cookbook and it's something I've always wanted to try, but never gotten around to yet. It looks absolutely fabulous -- a 3-in-1 with layers of broccoli, red studded rice, and carrots topped with a rich creamy sauce. Looks very elegant on a platter surrounded by more cooked broccoli florets, carrot chunks, and pearl onions.
Provided by Swan Valley Tammi
Categories White Rice
Time 1h30m
Yield 1 loaf
Number Of Ingredients 21
Steps:
- For first layer: Spoon-beat eggs in bowl. Measure broccoli after it has been cooked and finely chopped.
- Add to eggs along with remaining 3 ingredients. Mix well and pack into well-greased 8x4x2-1/2 inch (20x10x6 cm) pan.
- For second layer: Spoon-beat second amount of eggs in bowl. Mix in the next 5 ingredients and spread over broccoli layer.
- For third layer: Spoon-beat remaining eggs and mix in the next 4 ingredients. Spread over rice layer.
- Bake at 325F for about 1 hour or until an inserted knife comes out clean.
- Invert on serving tray and unmold. Garnish with cooked broccoli florets, cooked carrot pieces, and pearl onions, if desired.
- For cream sauce: Melt butter in saucepan, then mix in flour, salt and pepper. Add milk and stir until sauce boils and thickens. Makes about one cup.
Nutrition Facts : Calories 2100.7, Fat 147.5, SaturatedFat 82.8, Cholesterol 1618.7, Sodium 2678.8, Carbohydrate 97.5, Fiber 4.8, Sugar 10.1, Protein 96.4
ELEGANTLY CREAMED VEGETABLES
Delicious subtle cheese sauce baked over your favorite veggies! This is one of our favorite dishes with a juicy ribeye off the grill and a nice loaf of crusty bread! Recipe came from a "country cooking" website.
Provided by Shae2138
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
- Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
- Turn heat down and add cream cheese salt and pepper.
- Stir until cheese has completely melted and mixed into sauce.
- Pour sauce over veggies and sprinkle the top with the parmesan cheese.
- Bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 302.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 60.5, Sodium 449.1, Carbohydrate 22.2, Fiber 4.7, Sugar 0.1, Protein 10.8
LAYERED VEGETABLE BAKE
Another great find on the Kraft recipe site. It takes a little preparation, but well worth the while. Great as a side dish or even just to serve on its own! My family loves vegetables and they certainly love this.
Provided by Tisme
Categories Cheese
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
- Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
- Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.
Nutrition Facts : Calories 418.6, Fat 22.3, SaturatedFat 12.9, Cholesterol 155.2, Sodium 378.6, Carbohydrate 40.7, Fiber 6.3, Sugar 6.5, Protein 15.9
CREAMY LAYERED VEGETABLE SALAD
Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
- Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
- Just before serving, sprinkle with croutons; toss.
Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg
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