ZESTY MIXED VEGETABLES
Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
COPYCAT V8® JUICE
Full of tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice cocktail tastes even better than the store-bought version!
Provided by Lisa
Categories Drinks Recipes Juice Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
- Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
- Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
- Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 757.2 mg, Sugar 10.3 g
SIX-VEGETABLE JUICE
Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
VEGETABLE JUICE COCKTAIL
Make and share this Vegetable Juice Cocktail recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree all ingredients in a blender.
- Cover and refrigerate for one hour, strain, mix in salt& pepper and serve.
Nutrition Facts : Calories 29.7, Fat 0.2, Sodium 633.4, Carbohydrate 6.8, Fiber 2, Sugar 3.5, Protein 1
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- Cucumber Juice. Some people think that cucumbers are only good for making tea or vegetable juice, but the truth is they can be quite useful in cocktails too.
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