Railroad Pie, A Ground Beef & Cornbread Casserole
Railroad Pie, A Ground Beef & Cornbread Casserole
Today's Recipe:
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Vegan Green Bean Casserole Recipe!
These Turkey Stuffed Squash are a delicious and healthy side for Thanksgiving! Recipe Below!
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RECIPES
Turkey Sausage-stuffed Squash
Serves 4
INGREDIENTS
2 large acorn squash, halved and seeded
2 tablespoon olive oil
½ tablespoon garlic powder
½ tsp ground sage, divided
¾ lb turkey sausage links, casings removed
1 onion, finely chopped
½ cup finely chopped celery
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko crumbs
¼ cup grated Parmesan cheese
salt and pepper
2 eggs, beaten
PREPARATION
Preheat oven to 400°F (200°C).
Combine the olive oil, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the garlic oil mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork-tender.
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel-lined plate, set aside. To the skillet, add the onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and Parmesan. Add the egg and stir to combine.
Divide the stuffing evenly among the four squash halves. Return to the oven and bake for another 30 minutes.
Vegan Green Bean casserole
Serves 6
INGREDIENTS
2 tablespoons vegetable oil
1 pound green beans (rinsed, trimmed, and cut in half)
Salt, to taste
Pepper, to taste
4 tablespoon vegan butter
1 medium shallot, minced
2 cloves garlic, minced
1 cup finely chopped baby bella mushrooms
2 tablespoon all-purpose flour
1 cup vegetable broth
1 cup almond milk, plain, unsweetened
1 ½ cupv crispy fried onions
PREPARATION
Preheat oven to 400°F (200°C).
Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
In a large oven-safe skillet over medium heat, add vegan butter, shallots, garlic, mushrooms, salt, and pepper. Stir and cook until the vegetables are soft and browned, around 5 minutes.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
#vegan #beans #Thanksgiving
© 2020 Matthew Francis
© 2020 Francis Film, LLC
Vegan Green Bean Casserole Recipe
Welcome to the latest installment of the NACFORADVENTURE YouTube channel. This week, I make one of my favorite recipes, green bean casserole. This recipe is an updated version of the Very Mushroom Thanksgiving Green Bean Casserole recipe from last year.
As someone who has a plant-based diet, I am constantly learning new ways to improve copycat recipes, and I couldn't be more happy with how this week's recipe came out. With a creamy mushroom base and some (absolutely delish!!!) crunchy fried onions, this recipe seriously hit it out of the park, and I'm excited I get to share it!
So make sure you have the four main ingredients; mushrooms, green beans, oat milk and an onion, and let's get to it!
The recipe is posted below, but feel free to be intuitive. It usually works out for me...
Find the full recipe at:
Betty's Impossible Pumpkin Pie for Thanksgiving
Betty demonstrates how to make Impossible Pumpkin Pie. This is a great pie for Thanksgiving and is so easy to make. It makes its own crust!
Impossible Pumpkin Pie
2/3 cup sugar
½ cup Bisquick baking mix
2 tablespoons melted butter
12-ounce can evaporated milk
2 eggs
15-ounce can pumpkin puree
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract
cooking oil spray
sweetened whipped cream
mint sprigs
Place all ingredients in a large bowl. Use a mixer on medium to high speed to beat mixture until smooth, about 1 minute. Pour into a pie plate that has been sprayed with cooking oil spray. Bake at 350 degrees (F) about 40 to 45 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and place on a cooling rack to cool. Chill pie before garnishing the top. To serve, cut pie into 8 wedges. Place each wedge on a dessert plate. Put a dollop of sweetened whipped cream and a sprig of mint on each wedge. Serve immediately. I hope you enjoy this great Thanksgiving Impossible Pumpkin Pie! Love, --Betty ♥♥♥
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Bean Pie & French Coconut Pie
#beanpie #frenchcoconutpie #piecollaboration
Two for one today! God Bless you all , so appreciate you guys sharing at the table with us. Special thanks to Lori of Whippoorwill Holler and Vickie of Vickie's Country Kitchen
Rene from CB's Greenhouse & Garden
Dan from Dan's Organic Food Forest
Linda from Making the Most of It with Linda
Debbies Bean Pie
1 1/4 c. sugar ,2 lg. eggs,1/2 c. softened/ melted butter, 1tsp. vanilla, 1/2 c. coconut, 1/2 c. mashed pinto beans, pie shell
350 oven for 30-40 minutes
French Coconut Pie
Soak1 1/2c. coconut into 1/2 c. milk, add 3lg. eggs, 1 c. sugar, 1tsp. vanilla, 1/4 c. softened / melted butter, pie shell
350 oven 30-49 minutes