Vegetables, Pasta & Side Dish Recipes
Guilt-Free Fettuccine Alfredo
2 tablespoons Van Roehling OMGarlic seasoning
8 oz Fettuccine
1 cup chicken stock
1 cup half and half or low fat cream
½ cup grated parmesan
Italian parsley to garnish
In a small saucepan, combine Van Roehling OMGarlic seasoning and chicken
stock and heat over medium heat. Simmer until reduced by half. Add half and
half and simmer until thick. Add parmesan cheese and blend until smooth. Add
pepper to taste, toss with cooked fettuccine noodles and serve.
*To make a complete meal, top with grilled chicken or shrimp!

Deceptively Delicious Green Beans
1 oz pine nuts
1 ½ lbs. green beans
2 tablespoons lemon juice
1-2 tablespoons Van Roehling OMGarlic, depending on taste
Preheat oven to 375F. Toast pine nuts in a shallow baking pan in oven 3-5
minutes, shaking pan frequently. Place green beans in a steamer basket over
boiling water. Cover saucepan and steam 7-8 minutes or until tender. Transfer
green beans to a serving bowl, sprinkle with lemon juice, pine nuts and Van
Roehling OMGarlic to taste and toss.

Stuffed Peppers
4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
About 3 cups tomato sauce
2-3 tablespoons Van Roehling Cheezy Italian (more or less depending on
personal preference)
1 cup cooked ground beef or turkey
1/2 cup couscous
3/4 cup grated asiago cheese
3 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1
tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl.
Cover and microwave until the peppers soften, 5 to 7 minutes. Meanwhile, mix
the tomato sauce and Van Roehling Cheezy Italian. Take 2 cups of the tomato
sauce mixture and add ground beef, couscous, 1/2 cup cheese, vinegar, and the
parsley in a bowl. Put the remaining 1 cup of tomato sauce mixture in the bottom
of a large baking dish. Carefully transfer the peppers, cut-side up, to the baking
dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup
cheese. Cover the dish with foil and bake until the peppers are tender and the
filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking
liquid from the dish.

Low-Carb Fried Rice
**It's made with cauliflower!
2 cups frozen peas
1/2 cup water
1/4 cup sesame oil, divided
4 cups cubed pork loin
6 green onions, sliced
1 large carrot, cubed
2 tablespoons Van Roehling OMGarlic seasoning
20 ounces shredded cauliflower
6 tablespoons soy sauce
2 eggs, beaten
Stir peas and water together in a saucepan; bring to a boil, reduce heat to
medium-low, and cook and stir until peas are tender and heated through, about
5 minutes. Drain and discard water. Heat 2 tablespoons sesame oil in a wok
over medium-high heat. Cook and stir pork in hot oil until lightly browned on all
sides and cooked through, 7 to 10 minutes. Transfer meat to a plate. Heat
remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and
Van Roehling OMGarlic seasoning in hot oil until vegetables are softened, about
5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to
the bite, 4 to 5 minutes. Stir pork and soy sauce into cauliflower mixture and stir-
fry until mixture is hot and slightly browned, 3 to 5 minutes. Move pork-cauliflower
mixture to one side of the wok; pour beaten eggs onto empty side. Scramble
eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-
cauliflower mixture, breaking up any large chunks.

Beef Cabbage Rolls
2 teaspoons sesame oil
2 teaspoons Van Roehling OMGarlic seasoning
2 tablespoons minced red onion
1 pound 90% lean ground beef
2 Tablespoon Van Roehling Sweet Chipotle Glaze and Grilling Sauce, plus
about 1/3 cup for drizzling
1/2 cup cooked brown rice
6-8 cabbage leaves
Heat up the sesame oil in a medium sized skillet over medium heat. Add the
onion, and saute for about 3-4 minutes. Add the Van Roehling OMGarlic and
ground beef and cook through. Drain any excess liquid and return to stove.
Reduce heat to low and add the Van Roehling Sweet Chipotle Glaze and Grilling
Sauce, and brown rice. Toss to thoroughly mix. Remain on low. Heat a large pot
of water until boiling. Add the cabbage leaves 2-3 at a time for 2-3 minutes.
Remove and fully submerge in iced cold water. Pat Dry. Spoon in the beef mix
and drizzle with Van Roehling Sweet Chipotle Glaze and Grilling Sauce.

Cheezy Broccoli Casserole
8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter, cubed
12 eggs
2 cups heavy whipping cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 ½ tablespoons Van Roehling Cheezy Italian Seasoning
In a large skillet over medium heat, saute broccoli and onion in butter until crisp-
tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the
cheese. Stir in the broccoli mixture, and Van Roehling Cheezy Italian Seasoning.
Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot
water. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near
the center comes out clean. Sprinkle with remaining cheese. Let stand for 10
minutes before serving.

Roasted Brussel Sprouts
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 tablespoons Van Roehling Campfire Dust seasoning
Preheat oven to 400 degrees F. Place trimmed Brussels sprouts, olive oil, and
Van Roehling Campfire Dust seasoning in a large resealable plastic bag. Seal
tightly, and shake to coat. Pour onto a baking sheet, and place on center oven
rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7
minutes for even browning. Reduce heat when necessary to prevent burning.
Brussels sprouts should be very dark brown when done. Serve immediately.

Creamy Onion & Chive Hash brown Potatoes
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 ½ tablespoons Van Roehling Yard Bird Seasoning
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
Preheat oven to 375°. In a Dutch oven, combine the first four ingredients; cook
and stir over medium heat until blended. Stir in potatoes. In a greased 13x9-in.
or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss
cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining
hash brown mixture and cheese; dot with butter. Bake, covered, 35 minutes.
Bake, uncovered, 10-20 minutes longer or until edges begin to brown and
potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with
remaining chives.

Cheesy Potatoes Au Gratin
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
1 tablespoon Van Roehling OMGarlic Seasoning or more if you like your
potatoes with extra garlic!
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F. Butter a 1 quart casserole dish. Layer 1/2 of the
potatoes into bottom of the prepared casserole dish. Top with the onion slices,
and add the remaining potatoes. Season with Van Roehling OMGarlic
Seasoning. In a medium-size saucepan, melt butter over medium heat. Mix in
the flour and salt, and stir constantly with a whisk for one minute. Stir in milk.
Cook until mixture has thickened. Stir in cheese all at once, and continue stirring
until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover
the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

Quick & Easy BBQ Beans
16 oz. can pork and beans
1/2 c. Van Roehling Daddy's German or
Honey Jalapeno Glaze & Grilling Sauce
1/2 c. brown sugar
bacon bits, crumbled (optional)
Mix all ingredients together, heat through in saucepan on
stove or in casserole dish in oven @ 350.
Submitted by Dorothy C., Springfield, MO

Hungarian/Italian Mashed Potatoes
5# potatoes
1 Tbsp. butter, heaping
3Tbsp. sour cream, heaping
1/4 c. olive oil
2 Tbsp. Van Roehling Cheezy Italian Seasoning, heaping
Salt & pepper to taste
Peel, cut and cook potatoes in large saucepan, until soft.
Drain off water.  To potatoes in saucepan, add butter and
sour cream.  Stir well and mash together until blended.
Add oil and Van Roehling Cheezy Italian seasoning and
mix well.  Salt and pepper to taste if desired.  Let sit
for 15 min. covered in the pot before serving.
Submitted by Susan J., Houston, TX

Glazed Carrots
1 serving carrots
1/4 c. chicken broth
2 Tbsp. butter
2 Tbsp. Van Roehling Jalapeno Red Plum Glaze
Add butter to skillet and melt.  Add broth and carrots, cook for
4-5 min., then add Van Roehling Jalapeno Red Plum Glaze.
Cook until done, stirring constantly to glaze.
Submitted by Alan W, Tomball, TX

Sweet Onion Potatoes
1 baking potato
½ tsp. olive oil
1 slice onion
Van Roehling Sweet Piggy Pork Rub
Rub potato with olive oil.  Sprinkle generously with Van Roehling
Sweet Piggy Pork rub.  Place on sheet of foil.  Place onion slice on top
of potato.  Close up foil and bake for 1 hour on 400.
Submitted by Brenda L., League City, TX

Italian Potatoes
4 red potatoes, quartered
1/2 c. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. Van Roehling Cheezy Italian Seasoning
Van Roehling Jalapeno Red Plum, for glazing
Mix oil, vinegar, and Van Roehling Cheezy Italian Seasoning.  Stir in
potatoes and mix well, until all potatoes are covered with mixture.
Place in baking pan.  Cook for 1 hour @ 350.  During last 10 min.
of cooking, glaze with Van Roehling Jalapeno Red Plum Glaze sauce.
Submitted by Jared R., Houston, TX

Texas Sweeties Coleslaw
          1/2 c. mayo                        
1/2 tsp. celery seeds
        2 Tbsp. chopped Van Roehling Texas Jalapeno Sweeties
3 c. finely shredded green cabbage
1 c. finely shredded purple cabbage
1 c. finely shredded carrots
Mix mayo, celery seeds, and Van Roehling Texas Jalapeno Sweeties.
Toss with cabbage and carrots.  Cover and chill before serving
(may add additional Texas Jalapeno Sweeties to mixture for more kick)

Roasted Root Vegetables Van Roehling
1 Butternut Squash
2 Sweet Potatoes
1 Lg. Onion
3 Carrots
1/4c. Van Roehling Jalapeno Red Plum Sauce
3 Tbs. Olive Oil
Peel all vegetables and cut into 1" squares.  On a large sheet pan, place
all vegetables and coat with olive oil, then salt and pepper to taste.
Bake at 400 for 20-25 minutes.  Remove from oven and apply
Van Roehling Jalapeno Red Plum Sauce, coating vegetables
and place back in oven for 10 min.
Submitted by: Lucy H. - San Antonio, TX

BLT Tomato Bites
12 Cherry or Campari Tomatoes
3 oz. Shredded Cheddar Cheese
1/4 c. Chopped Green Onion
5 Tbs. Mayonnaise
4 Tbs. Bacon, crisply fried & crumbled
1 tsp. Van Roehling Sizzlin' Oak Steak Rub
Mix all ingredients except tomatoes. Slice top off tomatoes,
and scoop out pulp.  Allow to drain on paper towel briefly.
Fill each tomato with remaining ingredient mixture. Chill & Serve.

Pizza Spaghetti Pie
Meat Layer: 1 lb. ground beef
1/2 c dry bread crumbs
1/2 c onion, chopped
1 t. salt
dash of pepper
1 can evaporated milk (2/3c)
Combine and press mixture into bottom and side of 9" pie plate.  Bake in
preheated oven @ 350F for 35-40 min.  Spoon off drippings.
Spaghetti Layer:  4oz. spaghetti, cooked & drained
1 egg, beaten
1/4c grated Parmesan cheese
2 T. butter
Combine and spread in baked meat shell
Topping:  1 can(8oz) tomato sauce
1 1/2T Van Roehling Cheezy Italian Seasoning
1c. Shredded Mozzarella cheese
Combine topping ingredients and spread on spaghetti layer.  Bake an
additional 10 minutes.  Let stand 5 minutes before cutting.

Spinach Lasagne
2pkgs. frozen chopped spinach
8 oz. lasagna noodles
1 sm. container ricotta cheese
1 large jar alfredo sauce
2 green onions
2 eggs
1 1/2c mozzarella cheese
3 t. Van Roehling Cheezy Italian Seasoning
Thaw spinach.  Preheat the oven to 375F. Bring water to boil in a saucepan.
Cook lasagna noodles as directed on package.  Grease a 8x8 baking pan.  
Chop the green onions.  In a large bowl, lightly beat the eggs.  Add the
spinach, ricotta cheese, onions, and the Van Roehling Cheezy Italian
Seasoning.  Drain the pasta well.  Layer half the noodles in the bottom of
the baking pan.  Top with half the ricotta cheese mixture, half the alfredo
sauce, and half the mozzarella cheese.  Repeat with a second layer of each.  
Bake the lasagna until it is hot and bubbly, about 25 minutes.

Grilled Sweet Potato Fries
4 Sweet potatoes, cut into sticks
¼ c light olive oil
½ c Van Roehling Jalapeno Red Plum
Glaze Sauce
Place sweet potato sticks in microwaveable
bowl for 10 min. on high.
Remove and place on cookie sheet.
Add oil and toss to cover.  Preheat
grill to 375º. Place sticks on grid,
sprayed with non-stick cooking spray.
Grill, covered for 5-7 min.  During the
last 2 min. brush with Glaze sauce.
Serves 8

Party Pizza
1 pkg pepperoni slices, diced
1 sm can ripe olives, drained and sliced
½ c Mozzarella cheese
2 T flour
1 egg
3 T. Van Roehling Cheezy Italian seasoning
2 pkgs. Refrigerated French bread dough
Marinara sauce (optional)
Preheat oven to 375º.  Combine pepperoni,
olives, cheese, and mix well. Place bread dough
seam side up on cutting board.  Using a bread
knife, slice each loaf lengthwise, end to end,
cutting only halfway through to center of loaf.
Spread dough open and flat.  Sprinkle lightly
with additional flour and roll out with rolling
pin, crosswise to a 4” width, creating a well in
each loaf.  Spoon half of the pepperoni mixture
down the center of each loaf.  Gather edges
over filling and pinch closed.  Place dough on
cookie sheet, crossing in a figure 8 pattern.
Separate egg, beat egg white with Van Roehling
Cheezy Italian seasoning, brush over dough.
Using bread knife, cut 3” slits in top section
of the figure 8 to reveal filling.  Bake 30-35
minutes.  Serves with marinara sauce

Corn on the Cob
1 ear corn per person, shucked and rinsed
Van Roehling Sweet Piggy Pork Rub
Place corn on sheet of foil, sprinkle with
Sweet Piggy Pork Rub, drizzle with butter.
Fold foil around corn and seal.  Cook on
hot grill for 30-45 min.  Turn often.

Grilled Avocado
1 Lg Avocado
¼ c Van Roehling Jalapeno Red
Plum Glaze Sauce
1 T Van Roehling Sweet Piggy
Pork Rub
Halve and seed avocado.  Scoop entire
halves out of skin.  Sprinkle with pork
rub.  Place on preheated 375º grill,
sprayed with non-stick cooking spray.
Grill until slightly browned.  Brush with
glaze sauce, turn, and repeat.  
Serves 1

Mandarin Orange & Lettuce Salad
6 c. mixed lettuce, torn                         1(11oz) can mandarin oranges, drained
1/3 c. golden raisins                              1(2oz) pkg, cashews, toasted
Dressing: Mix 1/2 c. oil        3T. white vinegar         3T. sugar
4 tsp. Van Roehling Cheezy Italian Seasoning
Mix lettuce, oranges, raisins, and cashews.  Just prior to serving, drizzle with
dressing mix.

Broccoli & Cheese Potato
1(10oz) pkg. frozen broccoli in cheese sauce   2 large baking potatoes
3 tsp. Van Roehling Sizzlin' Oak Steak Rub
Microwave broccoli according to package directions.  Scrub potatoes; prick with
fork, place on microwave safe dish.  Cook on high 10-13 minutes, turning once.  
Let stand 2 minutes.  Cut X in top of each potato, fluff pulp with fork.  Sprinkle
each with Van Roehling Sizzlin' Oak Steak Rub.  Spoon broccoli cheese mix
over top.  Serve.  May add more cheese to broccoli if desired.  Serve with sliced

Savory Tomato Halves
1 1/4 c. fresh bread crumbs                             1/3c. butter or margarine, melted
1 1/2 Tbsp. Van Roehling Cheezy Italian Seasoning
4 med., ripe tomatoes, stems removed, cut in half crosswise
Heat oven to 350.  In small bowl stir together all ingredients except tomatoes.  
Place tomatoes, cut side up, on 10x15x1" jelly roll pan.  Spoon a heaping
tablespoonful of crumb mixture on each half.  Bake for 15-18 min, or until
tomatoes are heated through, yet firm.

Festive Italian Salad
Romaine & Red Leaf Lettuce   2 Tomatoes, sliced
1 Green Bell Pepper, sliced       1 Lg. Onion, sliced
2 T. Van Roehling Cheezy Italian Seasoning
1/2 c. Olive Oil
Cut lettuce in pieces.  Place in salad bowls.  Top each with tomato slices, green
pepper slices, and onion slices.  Mix olive oil with Van Roehling Cheezy Italian
Seasoning.  Pour over salads.  Serve with Garlic Bread.

Pizza Pasta Supreme
1 T. Olive Oil                    1# Sausage
2 oz. Pepperoni                  1 sm. Onion, chopped
1/2 Green Bell Pepper, chopped
6 Mushrooms, chopped       1 can(14oz) Tomato Sauce
1 can(14oz) Crushed Tomatoes
1 # Wagon Wheel Pasta      Mozzarella Cheese
3 t. Van Roehling Cheezy Italian Seasoning
Place deep skillet over med-high heat and add oil.  Heat 30 seconds.  Add
sausage and brown 3-5 minutes.  Add pepperoni, cut in strips and cook 1 min.
Add onion, pepper, and mushroom.  Cover and cook 5 minutes, stirring
occasionally.  Add tomato sauce mixed with Van Roehling Cheezy Italian
Seasoning.  Add crushed tomatoes, stir and reduce to low.  Simmer until ready
to toss with pasta.  Cook pasta as directed on pkg. Drain. Toss with sauce,top
with cheese. Serve with green salad and crusty bread.

Rustic Potatoes
4 Baking potatoes, well scrubbed, but not dried
Van Roehling Campfire Dust Seasoning
2 T. butter
Prick the potatoes with a fork.  Rub each with butter and sprinkle with Van
Roehling Campfire Dust Seasoning.  Wrap them individually in foil.  Place in  a 4-
6Qt. slow cooker, cover and cook on low for 6-8 hours, until soft.

Italian Vegetables
3 med. zucchini squash            1 med. onion
2 med. tomatoes                          4 tsp. margarine
2 T. Van Roehling Cheezy Italian Seasoning
Wash and scrub zucchini and slice in 1/4" slices.  Peel and thinly slice onion.  
Core and quarter tomatoes.  Grease bottom of 12" square of heavy foil.  Place
zucchini in center of foil, top with onion slices and surround with tomatoes.  
Sprinkle with Van Roehling Cheezy Italian Seasoning; dot with margarine.  
Close foil.  Grill on gas grill over low flame 30-35 min.

Fried Cabbage
1 head cabbage
2 c. flour
3 eggs, beaten
2 Tbsp. Van Roehling Yard Bird Chicken Rub
Oil for deep frying
Cut cabbage down through core into small wedges(approximately 12-16
wedges), making sure each wedge stays connected by the core. Mix flour and
Van Roehling Yard Bird Chicken Rub. Dredge each wedge of cabbage in egg,
then in flour.  Cook in hot oil until golden brown.  Drain on paper towels and
serve warm.
Submitted in memory of Susan N.

Ravioli & Sausage Skillet
1/2 lb. pork sausage              3 c. Spaghetti Sauce
1 pkg (14oz) Frozen cheese filled ravioli, cooked & drained
2 T. Van Roehling Cheezy Italian
Grated Parmesan Cheese (optional)
In skillet over med-high heat, cook sausage until browned, stirring to separate
meat.  Drain.  Stir in sauce and Van Roehling Cheezy Italian.  Heat to boiling,
add ravioli.  Heat through, stirring occasionally.  Sprinkle with cheese.  Serve
with garlic bread

Italian Stuffed Mushrooms  
16 Mushrooms                     1/2 lb. sausage
5 green onions, chopped    1t. Worcestershire sauce
1 c. shredded Monterey Jack cheese
2t. Van Roehling Cheezy Italian Seasoning
Olive Oil
Twist off mushroom stems and chop stems.  In a skillet, cook sausage until
brown.  Drain.  Add stems, onions, Worcestershire, and seasoning.  Cook until
all liquid evaporates.  Remove from heat and stir in cheese.  Brush mushrooms
with oil and spoon a tablespoon of filling into each.  Place, filled side up in
shallow pan.  Bake at 400 for 15 min.

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