Vegetable Cream Food

VEGETABLE PIZZA

Steps:

• Preheat over to 375 degrees.
• On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
• Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
• In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
• Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
• Cut into slices with a pizza wheel.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
• Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
• Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

WINNING CREAM OF VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

VEGETABLE CREAM CHEESE SPREAD

Steps:

• Beat cream cheese, bacon, tomato, chives, garlic, parsley, and pepper together in a bowl with an electric hand mixer until smooth.

VEGETABLE CREAM CHEESE

Steps:

• In medium bowl, combine all ingredients; chill 2 hours
• Serve on bagels or with assorted fresh vegetables.
• Makes 2 1/2 cups.
• Prep Time: 10 minutes.

2 EASY VEGGIE DIP RECIPES WITH CREAM CHEESE

Steps:

• For the Italian Cream Cheese Dip, add the cream cheese, Italian seasoning packet, and mayonnaise to a bowl.
• Mix all the ingredients together until well combined.
• For the Catalina Cream Cheese Dip, add the cream cheese and Catalina salad dressing to a bowl.
• Mix all the ingredients together until well combined.
• Wash and prep all your vegetables. I purchased a precut bag of broccoli, cauliflower, and carrots. In addition, I chopped up an English cucumber and two bell peppers (one yellow and one orange).
• If making a platter, add your dips to small ramekins and place them on a large serving dish.
• Arrange the vegetables on the platter and serve.

"EVERYTHING" BISCUITS WITH VEGETABLE CREAM CHEESE

Steps:

• Combine the poppy seeds, sesame seeds, dried garlic, dried onion and flaky salt on a small plate (see Cook's Note).
• Position a rack on the bottom shelf of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, sugar and 1 1/2 teaspoons kosher salt in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add 1 cup of the buttermilk and pulse several times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a floured work surface and pat into a 12-by-6-inch rectangle with the long side facing you. Lightly mark the dough in thirds vertically. Using a bench scraper or your hands, fold the dough upon itself like a letter: Pick up the first third and fold it on top of the center third. Next, pick up the remaining third and fold it over the first two. Using your hands, press the dough back into a 12-by-6-inch rectangle, making sure the work surface and dough are still lightly floured and repeat the letter fold. Press the dough into a 10-by-7.5-inch rectangle, then cut into twelve 2 1/2-inch squares. Brush the tops with buttermilk and then dip into the "everything" spice blend.
• Arrange on the prepared baking sheet and bake until the bottoms are golden brown and the biscuits are cooked through, 12 to 15 minutes, rotating the pan once halfway through baking. Let the biscuits cool slightly on the baking sheet for 10 minutes.
• Meanwhile, beat the cream cheese with the remaining 1 1/2 teaspoons buttermilk in a large bowl. Stir in the scallions, bell peppers, carrots and celery. Season with kosher salt. Transfer to a small serving bowl and serve alongside the warm biscuits.

VEGETABLE CREAM

Steps:

• Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini.
• Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend.
• Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes.
• Enjoy!

CREAM CHEESE CORN (SLOW COOKER)

Steps:

• Grease the inside of your slow cooker with some of the butter, then add the corn, rest of the butter, cream cheese, milk or cream, and sugar. Season with salt and pepper as desired. Stir to mix.
• Cover and set to Low setting for 4 to 6 hours (depending on how hot your slow cooker runs). At the 2 hour mark, give the corn a quick stir. At the 4 hour mark, stir again and taste, season with salt and pepper as desired, and if the corn is nice and tender, it is ready to serve, or set the cooker to Warm setting until ready to serve.
• When ready to serve, stir the corn well, taste and season with salt and pepper as desired. If the corn is took thick, just stir in a little milk. Pour into a serving dish and garnish with parsley and or Parmesan cheese as desired. Serve as a side with any main, enjoy.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

VEGETABLE CREAM CHEESE

Steps:

• Combine vegetables and cheese in food processor. Puree until smooth. As an alternative, soften cheese in microwave for 30 seconds and stir in vegetables.

VEGETABLE CREAM SAUCE

Steps:

• Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.