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whats your favorate veggie and preparation?

Discussion in 'Food Forum' started by 97guns, May 20, 2007.

  1. 97guns


    Jan 9, 2005
    find me
    or all Gtalkers carnivorous? my fav is cauliflower and the way i like it is steamed and then dipped in egg, rolled around in my flour/corn flake crumb mixture and pan fried in olive oil. i got the idea after having deep fried cauliflower at the fair. just wondering if you are eating your veggies or if your like some people i know that dont eat any at all with the closest thing to a veggie being french fries and ketchup. ouch my colon hurts.

  2. tavo


    Jul 21, 2000
    Sugar snap peas. Cold & raw.

  3. major

    major Rejected member

    Aug 19, 2001
    Cochrane, Alberta
    Fresh asparagus cooked in the oven, with a little olive oil, sliced tomatoes, and onions on top.
  4. MrsKitty


    Mar 23, 2003
    Eggplant. Grilled, baked, fried, anyway is fine by me :supergrin:

    Tomatoes. REAL TOMATOES! Fried green tomatoes. Tomatoes and macaroni. Roasted tomatoes with olive oil over pasta. Cold home-canned tomatoes eaten like soup.

    Asparagus. Grilled. Steamed.

    Zuchinni. Grilled, sauted in olive oil with or without soy sauce.
  5. bocephus549

    bocephus549 Bo Knows.......

    Sep 29, 2002
    I love bacon wrapped grilled asparagus.
  6. Potatoes steamed, fried or baked

    Broccoli & lima beans steam or cooked in a aluminum papillote with butter, water and seasoning.
  7. Michael Dean

    Michael Dean

    Feb 18, 2002
  8. lethal tupperwa

    lethal tupperwa

    Aug 20, 2002
    heat some olive oil in a frying pan

    smash a clove of garlic and add to the pan

    drain a can of green beans add to the pan

    do the same with a can of chopped tomatoes but don't drain

    salt and pepper to taste cook until the tomatoes juice is just about gone.
  9. Chopshopchopper


    Dec 31, 2002
    1/3 Diced tomatoes
    1/3 Diced white onions
    1/3 Sliced and halved cucumbers
    Tossed with sour cream
    Salt + ground pepper

    MMMMM Goood!

    WARNING: never use light or diet sour cream with anything!
  10. Cali-Glock

    Cali-Glock Mountain Man

    Feb 11, 2002
    California Sierra Mnts
    fresh green beans cooked in an iron pan with EVOO and garlic. Though lately we have been steaming them and then adding the garlic and the tiniest amount of EVOO.

    My wife started baking cauliflower with some EVOO, garlic and adding a sprinkling of fresh parmasean at the end of the baking time. Wonderful!

    We eat tons of homemade salsa.

    Potatoes: not very often, and red potatoes only... cooked and prepared almost any way imaginable.
  11. FastJuice

    FastJuice NozeBleedSpeed

    Mar 29, 2006
    Jacksonville, Florida
    Squash. Sliced, battered and fried.
    Its a southern thang....
  12. Cousin

    Cousin Gambel's Quail

    Jul 15, 2006
    The Arizona Desert
    Broccoli rabe (rapini) cut up and steam-sauted with garlic, tossed with penne pasta, a generous amount of sliced oven-baked Italian hot sausages and drizzled with some really nice olive oil. Crusty bread is optional.
  13. 84S


    Oct 12, 2001
    Central Virginia
    Collard Greens! Clean them well before you cook them!! I slow cook them with a little bit of pork and watered down homemade chicken stock and they taste great. Summer time for me growing up was tomato sandwiches, fresh cucumbers in vinegar, and silver queen corn on the cob. That's good eats if you ask me.
  14. citori59

    citori59 Lock Guru

    Apr 11, 2006
    Altoona, Pennsylvania
    just palin old brocolli steamed to perfection and eaten au natural.
  15. +1 there.

    I like to steam Asparagus add some EVOO, salt, pepper and some balsamic vinegar....YUMMY or steam it up, then cut into bitsize pieces and mix with Orzo, add some butter and fresh grated parm cheese.

    Grilled Zuchinni that has been marinated in Mrs Dash, salt, EVOO and Balsamic Vinegar. YUMMY!!!!!!
  16. KG4IDA


    Jul 4, 2002
    East Tennessee
    Spinach Maria!
  17. Uzi4U

    Uzi4U NRA Life Member

    Apr 17, 2007
    Living in Idaho has given me a special interest in potatos. From an Idaho postcard, this is probably the richest potato soup you could make:

    Idaho Baked Potato Soup

    2/3 cup butter or margarine
    2/3 cup all-purpose flour
    7 cups milk
    4 large baking potatoes, baked peeled and cubed (about 4 cups)
    4 green onions, sliced
    12 bacon strips, cooked and crumbled (I like a lb of bacon)
    1 1/4 cups shredded cheddar cheese
    1 cup sour cream
    3/4 teaspoon salt
    1/2 teaspoon pepper

    In a large soup kettle, melt the butter and stir in flour heating and stirring until smooth. Gradually add milk, stirring constantly until thick. Add the potatoes and onions. Bring back to a boil while stirring constantly. Simmer for 10 minutes at reduced heat. Add the remaining ingredients and stir until the cheese is melted. Serve with crackers. Great on a cold winters day.
  18. Chopshopchopper


    Dec 31, 2002

    I am going to have to give that one a try. I love soup.
  19. Cali-Glock

    Cali-Glock Mountain Man

    Feb 11, 2002
    California Sierra Mnts
    mmm I will try that soup!

    Brussle Sprouts:

    Cut off the bottom, and remove the outer leaves, - quarter the sprouts. I do this to a couple pounds of sprouts.

    Par-boil the sprouts.


    Throw three or four tablespoons of butter in a large/deep frying pan.

    Throw the sprouts in with the butter, then cover the sprouts with milk or cream. (I used canned milk.)

    Cook, stirring often, keep from going into a rolling boil, - keep at about a milk boil. The idea is to further break up your spouts as they cook.

    Keep cooking until the milk has been absorbed/evaporated. Salt and pepper to taste.

    One of my favorite dishes. I have won over many a person who says they HATE brussle sprouts.

    As my mother says, - drown anything in cream and butter and it will taste good.

    The real key however is the par-boiling - that removes the sharp aciddy taste that brussle sprouts otherwise have.
  20. BL33D 4 M3

    BL33D 4 M3 SDMF

    Nov 19, 2005
    Chicago/North Burbs
    Buy the smaller, baby zucchini. Fry 4-5 strips of bacon in frying pan, crumble and leave fat in pan. Add sliced onion, sliced zucchini and a chopped tomato. Salt & pepper.