Best Chef Cajun Debs Green Stuff Recipes
GREEN STUFF (LIME JELLO, CREAM CHEESE, PINEAPPLE, COOL WHIP)
This recipe has been in our family forever. It can be made in many different variations. Cottage cheese instead of or in addition to cream cheese. Crushed pears or mandarin oranges in place of pineapple. The amount of ingredients seem to not matter much because I often forget how much jello or cream cheese, etc to use but it always tastes great. The only word of caution is NEVER use fresh pineapple in jello because it will not gel.
Provided by Dianna DeCicco
Categories Dessert
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster.
- Mix cream cheese and pineapple in large bowl.
- Add jello.
- Beat until blended.
- Add Cool Whip or any whipped topping and beat for 2 minutes or well blended.
- Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine.
- Enjoy!
Nutrition Facts : Calories 276, Fat 16.9, SaturatedFat 11.7, Cholesterol 31.2, Sodium 182, Carbohydrate 29.3, Fiber 0.3, Sugar 27.8, Protein 3.6
CHEF CAJUN DEB'S GREEN STUFF
pre prep for any meat or veggie recipe make ahead batches to freeze I have stated making batches of green stuff for over 20 years to save time due to working over 40 hours a week make large batches for one time easy clean up saves lots of time over months and months of cooking
Provided by Chef Cajun Deb
Categories Gumbo
Time 1h
Yield 30 recipes, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- wash bell peppers and celery.
- skin onions.
- cut all in large chunks.
- put some of each in blender.
- blend till liquified.
- pour into ice cube trays and freeze.
- repeat till all are blended and frozen.
- put frozen cubes in zip lock bags.
- use cubes in beans, seafood or meat dish.
SNEAKY CHEF'S MAKE-AHEAD GREEN PUREE
You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef!
Provided by Sharon123
Categories Spinach
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
- If using raw spinach, thoroughly wash it, even if the package says "prewashed."
- To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
- To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
- Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
- This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
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