Vegetable Supreme Recipes

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

RECIPE: VEGETABLE SUPREME EGG BAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
• Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
• Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
• Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.

VEGETABLE SUPREME

Steps:

• 1. Preheat oven to 350 degrees. Place vegetables in a pot of boiling salted water for 5-6 minutes. Drain well and set aside.
• 2. In a large bowl combine soup, sour cream and pepper. Fold in vegetables; mix well. Pour into a greased 2qt casserole dish.
• 3. Combine stuffing mix and butter. Sprinkle around the edges of casserole. Bake uncovered 30 minutes.

VEGETABLE SUPREME

Steps:

• Bring cut up veggies to a boil in enough water to cover. Drain and put in lightly buttered 11x7" casserole.
• Beat eggs. Combine the mayonnaise, onion, mushroom soup, eggs and half the grated cheese. Pour evenly over veggies and sprinkle remainder of cheese over top. Level gently. Pour melted butter over top of entire casserole. Spread croutons over entire top of casserole.
• Bake 40 minutes in 350°F oven.

VEGETABLES SUPREME

Steps:

• If using fresh vegetables, break into florets.
• Steam vegetables until almost done.
• Put into a 2 quart buttered baking dish.
• Cover with soup, parmesan cheese and onions.
• Bake, covered at 350 degrees for 15 minutes.
• Remove cover and bake for an additional 15 minutes.
• If microwaving, follow above directions, using a 2 quart glass baking dish. Microwave on high for 4-5 minutes, or until heated through.

VEGETABLE SUPREME

Steps:

• Break cauliflower up into flowerets in large saucepan, add carrots and sprouts. Add enough water to parboil until not quite cooked, (If carrots are fresh you might have to parboil first for a little while) Drain and place into a 2 quart casserole dish. Add mushrooms to veggies. In a separate dish, stir soup, milk and parsley together. Pour over vegetables. Stir lightly and bake uncovered in 400 F oven for 35 minutes.