Natural Pet Food Recipes
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BANANA BELT SALAD
Recipe from Connie's Concoctions
2 Packages strawberry jello
1 package frozen strawberries
1 can crushed pineapple
2 mashed bananas
1 pint sour cream
Dissolve jello in 2 cups hot water. Mix in mashed bananas, strawberries and pineapple (not drained).
Pour 1/2 into 8x12 dish and chill until firm. (Keep 1/2 at room temp). Spread sour cream on firm jello. Cover with remaining 1/2 jello. Chill.
CUCUMBER SANDWICHES
8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers
Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.
GRILLED EGGPLANT WITH GOAT or MOZZARELLA CHEESE
1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat or mozzarella cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste.
1. Preheat grill for medium heat.
2. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
3. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
4. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes. To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened.
CHURROS
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
STUFFED MUSHROOMS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
DEVILED EGGS WITH HORSERADISH
4 hard cooked eggs
2 tbsp. mayonnaise
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/8 tsp. each salt & pepper
2 tsp. capers (optional)
Remove shells from eggs; cut eggs in half lengthwise. Remove yolks to small bowl. Reserve whites. Mash yolks with fork. Mix in mayonnaise, mustard, horseradish, salt and pepper. Mix until well blended and creamy. Gently fold in capers (optional). Fill cavities of egg whites, dividing evenly. Place on serving dish; cover loosely with plastic. Refrigerate. Serves 6.
CUCUMBERS IN SOUR CREAM
2 c. peeled and sliced cucumbers
1/2 tsp. Salt
1/2 c. sour cream
2 tsp. Vinegar
1/2 tsp. Sugar
2 tsp. instant minced onion
1/2 tsp. dill weed
Dash of cayenne pepper
Cracked black pepper
Place cucumber slices in bowl. Sprinkle with salt and cover with cold
water. Refrigerate 30 minutes. Drain well, combine remaining
ingredients and toss lightly. Chill at least 1 hour before serving.
TOASTED GARLIC BREAD
1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese
1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly a
nd broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.
ZUCCHINI CRISPS WITH CHEESE
1/3 cup Cornflake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter
Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or until crisp. 4 servings.
SHRIMP POTATO SALAD
10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika
1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
APPLE JUICE RIBS
4 pounds pork spareribs (any ribs)
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.
GRILLED CHICKEN
2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces
Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade
chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.
LEMON TEA MIX
1/2 c. instant tea
1/4 c. brown sugar, firmly packed
1/2 c. sweetened lemonade drink mix
1/4 c. finely crushed lemon drop candies
Place all ingredients in blender or food processor with a steel blade. Process briefly until ingredients are completely blended. Store in airtight container. Yields: about 1-1/2 cups mix. To serve: Add 1 cup boiling water to 1 heaping tablespoon tea mix. Stir until mix dissolved completely.
AQEDASHI-ESQUE TOFU
Tofu is coated with cornstarch and then deep-fried. It's served with green onions and hoisin sauce. Use any dipping sauce you prefer.
1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce
1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately
PITA PIZZA
1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt
1. Preheat grill for medium-high heat.
2. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
MEATLOAF AU GRATIN
2 lbs. ground beef
1 c. grated cheddar cheese
1 egg
2 c. soft bread crumbs
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt
1/4 c. (1/2 stick) butter, melted
1 tsp. dill weed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 lb. carrots, pared and cut into 4 inch lengths
1 can (8 oz.) tomato sauce
Mix ground beef lightly with 3/4 cup of the cheese, egg, bread crumbs, onion, Worcestershire sauce, mustard and the 1 teaspoon of salt until well blended. Shape into a loaf in a shallow baking pan. Mix melted butter or margarine, dillweed, sugar, salt and pepper. Place carrots around loaf in pan; brush with butter mixture. Bake in moderate oven (350 degrees) 1 hour, turning carrots once after 30 minutes. Pour off dripping. Pour tomato sauce over loaf; sprinkle with remaining 1/4 cup cheese. Baste carrots with butter mixture. Bake 30 minutes longer.
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SCALLOPED CABBAGE WITH NUTMEG SAUCE
1 sm. head cabbage, coarsely shredded
2 tbsp. butter
2 tbsp. flour
1-1/2 c. milk
1/2 tsp. salt
Dash of pepper
Nutmeg
6 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1-1/2 c. cracker crumbs
Steam cabbage in small amount of boiling, salted water until crisp tender; drain. Melt butter in saucepan; stir in flour. Remove from heat, blend in milk gradually. Add salt, pepper and 1/4 teaspoon nutmeg; simmer until thickened, stirring constantly. Add 4 tablespoons cheese, stir until melted. Remove from heat; stir in lemon juice. Place 1/2 of cabbage in greased baking dish; add 1/2 of the crumbs. Add remaining cabbage, adding remaining crumbs. Pour sauce over crumbs, top with remaining cheese and sprinkle with nutmeg. Bake at 450 degrees for 10 minutes or until crumbs are browned. Serves 6.
SUGAR SNAP PEA APPETIZER
Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer.
1 pound sugar snap peas (fresh or frozen), trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
CAKE BALLS
Mix and match cake and icing flavors as well as the chocolate coatings. They can be nicely packaged and given as gifts.
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
EGG DROP SOUP
8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a
boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
GRILLED LEMON HERB PORK CHOPS
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops
1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to
distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
MEXICAN CORNBREAD
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
TRIPLE DECKER TURKEY BACON SANDWICH
2 slices white or wheat bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese
1. Toast the bread slices.
2. Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. eat in microwave for 45 seconds to 1 minute, or until cheese is melted.
OATMEAL BROWNIES - Servings: 36
8 Ounce Semi sweet Chocolate
1/4 Cup Margarine or butter
2/3 Cup Corn syrup light
2 Eggs; slightly beaten
1/4 Teaspoon Salt
4 Cup Oats old fashioned
2/3 Cup Brown sugar; firm pack
1 Cup Walnuts; coarsely chopped
In 2 quart saucepan, stir chocolate and butter over low heat just until
chocolate melts. Remove from heat.
Stir in corn syrup, eggs and salt.
In large
bowl, combine remaining ingredients.
Pour chocolate mix over dry ingredients and
mix well. Drop by tablespoonfuls on greased cookie sheet.
Bake at 350~ for 15
minutes. Cookie will not change much during baking. Cool 5 minutes on cookie
sheet. Remove; cool completely.
For Chocolate Dipped
Dip half of each cookie in 4 oz. melted semi sweet or German chocolate.
GARLIC KNOTS
Eat with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
CREAMY FRUIT DIP (Yield: 3-1/2 cups)
1 (8-ounce) package cream cheese, softened
3/4 cup firmly packed brown sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground cinnamon
1 cup milk
1 (3-1/2 ounce) package instant vanilla pudding mix
Assorted fresh fruit
In a medium bowl, combine cream cheese and brown sugar; beat until smooth. Add sour cream, extracts, and cinnamon; beat until smooth. Add milk; mix well.
Add pudding mix; beat for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit.
CORN DOG CASSEROLE
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.
HOMEMADE HORSERADISH
Be careful, because this is hot!
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
BAKED OATMEAL
1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1. Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven until firm, about 35 minutes. Serve hot.
QUINOA TABBOULEH
Recipe idea - Serve with pita bread
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
BLACK OLIVE SPREAD
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
BASMATI RICE WITH PEAS & CUMIN
1 3/4 cups water or chicken broth
1 cup basmati rice
1/4 cup frozen green peas
1 teaspoon cumin seeds
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
SALTINE CHOCOLATE CRUNCH
1 sleeve (about 24) saltines
3/4 c. brown sugar
1 c. butter
12 oz. (2 c.) chocolate chips
3/4 c. chopped nuts
Preheat oven to 400 degrees. Line a 10"x15" cookie sheet with foil. Spray foil very lightly with cooking spray. Cover cookie sheet with saltines in one layer. Boil sugar and butter for three minutes. Pour over saltines and spread evenly. Bake at 400 degrees for five minutes. Remove from oven. Sprinkle with chocolate chips. Let set one minute, then spread melted chips with spatula. Sprinkle with nuts, then press down lightly. Cut on diagonal immediately or cool until firm then break up. Pieces can be frozen. Yields 30 pieces.
LEMON MOUSSE PIE - 10 Servings
1 Pie crust (9 inch); baked and cooled
1 Envelope unflavored gelatin
½ c Lemon juice
¼ c Water
1 ts Lemon peel; grated
8 drops Yellow food coloring
8 oz Cream cheese
1c Powdered sugar
2 c Whipped cream; whipped
FILLING - Combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm.
BACON ROLLS
1 pound bacon
1 can water chestnuts, whole
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar
Toothpicks
Preheat oven to 375 degrees. Cut bacon strips in thirds. Cut water chestnuts in half. Wrap each bacon piece around a water chestnut. Secure with a toothpick. Bake for 20 minutes or until bacon starts to crisp. Drain grease. Combine ketchup and sugars. Pour over bacon rolls and continue baking for 15-20 minutes.
TEQUILA COCKTAIL SAUCE
The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it.
6 cups ketchup
6 cups chili sauce
2 cups prepared horseradish
1 cup Worcestershire sauce
3/4 cup lemon juice
4 tablespoons hot pepper sauce
2 cups tequila
salt and pepper to taste
In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve.
ORANGE AND LENTIL SOUP
Red lentils are simmered in orange juice and chicken broth in this quick and simple pureed soup.
2 tablespoons butter
1 onion, diced
2/3 cup red lentils
1/2 cup orange juice
1 stalk celery, chopped
1/2 carrot, shredded
1 bay leaf
1/2 teaspoon dried thyme
ground black pepper to taste
3 cups chicken broth, divided
In a pot over medium heat, cook onions in butter until softened. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, until lentils are tender. Puree in a blender or food processor, or using an immersion blender. Return to the pot, stir in remaining chicken broth and heat through.
PSEUDO GIRL SCOUT COOKIES - Vegan Samoas! - Yield 20-30 Cookies
Adapted from Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom by Christina Pirello.
1 1/2 cups rolled oats
1 3/4 cup white whole wheat flour (or whole wheat pastry).
1/4 tsp. sea salt
1 1/2 tsp. baking powder
1 cup shredded coconut
1/2 cup ground pecans
1/2 cup chopped pecans I decreased this to 1/4 cup and threw in 1/4 cup dark chocolate chips
1 cup brown rice syrup (or a combination of brown rice syrup and maple syrup) I used 1/3 cup agave nectar and 2/3 cup brown rice syrup
1/2 cup extra virgin coconut oil
Preheat oven to 350 degrees F. Mix all ingredients, using your hands at the end if necessary. Drop rounded spoonfuls onto lightly oiled baking sheet (I used parchment
paper- watch out, these cookies spread out quite a bit during baking!) and bake for approximately 14 minutes. Cool on a wire rack.
Tips:
When working with coconut oil, be sure that all other ingredients are at room temperature or else you will get oil lumps. It may help to mix the oil with shredded coconut before adding other ingredients. My coconut oil was solidified, so I microwaved it for about 10 seconds. Do not overmix! Your cookies will be very tough if you do. Mix until ingredients are just combined. Do not overbake! Your cookies will be hard as rocks. Brown rice syrup tends to make cookies crunchy, so be aware of this and proceed accordingly. Increase the proportion of maple syrup to create a chewier cookie or decrease baking time. When you take out your cookies after 14 mintues, they will be so soft, you will be tempted to let them bake some more, but don't do it! These will firm up quite a bit. I'd say definitely use agave or maple syrup as part of your sweetener if you want a more chewy cookie.
BACON ROLLS
1 pound bacon
1 can water chestnuts, whole
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar
Toothpicks
Preheat oven to 375 degrees. Cut bacon strips in thirds. Cut water chestnuts in half. Wrap each bacon piece around a water chestnut. Secure with a toothpick. Bake for 20 minutes or until bacon starts to crisp. Drain grease. Combine ketchup and sugars. Pour over bacon rolls and continue baking for 15-20 minutes.
ASPARAGUS PARMESAN
1 bunch asparagus spears
1 tablespoon lemon juice
salt and pepper, to taste
1 tablespoon olive oil
1/2 cup parmesan cheese
1/2 teaspoon black pepper
Preheat oven to 450 deg. Clean asparagus by trimming of lower 2 inches or so of tough stem and peel remainder of stalk to within 2 inches of tip. In a frying pan where asparagus can lie flat, combine water, lemon juice, salt and pepper; bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and then submerge in ice
water to stop blanching process. Place drained asparagus in prepared baking dish, drizzle with olive oil and more black pepper if desired. Sprinkle parmesan cheese evenly over top and place in oven. Roast until cheese melts, about 5-7 minutes.
LEMON CREAM CHEESE FLAN
Arrange pastry dough on a pastry ring (flan pan) or a pie plate. Chill In a blender, mix the following for the filling:
4 eggs
1/2 c. heavy cream
1/4 tsp. salt
4 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
Few grains nutmeg
Pour into pastry shell and bake at 425 degrees for 10 minutes or until set.
CHOCOLATE ALMOND BALLS
3/4 c. whole almonds
1 oz. semi-sweet chocolate
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1/4 tsp. salt
1 tsp. almond extract
1 egg
Place almonds and chocolate into blender or food chopper. Process just until almonds are finely chopped. In medium bowl, cream butter
with sugar, beat in flour, salt, almond extract, egg and all but 1/3 cup of the almond-chocolate mixture. Shape dough into 1 inch balls. Roll in remaining chocolate mixture.
Bake on an ungreased cookie sheet at 350 degrees for 15-20 minutes. Cool. Store in an airtight container or freezer.
COLA FRIZZ
1 can Eagle brand milk
1 (12 oz.) Coke
Mix both ingredients together. Put in an ice tray and freeze overnight. Cut in squares and eat with a spoon.
EASY APPLE CRUNCH
1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted butter or margarine
Layer as listed above. Bake at 375 degrees for 45-60 minutes. Cook until golden brown.
SWISS MEATLOAF
1-1/2 c. milk
1 egg
1/2 c. Italian bread crumbs
1 1/2 lbs. hamburger
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. garlic powder
1/3 c. chopped onion
1/3 c. chopped green pepper
8 oz. can mushroom stems and pieces, drained
6 oz. cubed Swiss cheese
Mix milk and eggs. Pour over bread crumbs. Let stand. Add seasonings, onion and green pepper to meat. Mix well. Add milk mixture, mushrooms and cheese. Mix well. Bake uncovered at 350 degrees for 1 1/2 hours.
SESAME BROCCOLI
1 tsp. oil
1 tbsp. sesame seeds
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sugar
Steamed broccoli
Heat oil. Brown sesame seeds in oil. Add the final three ingredients. Pour on top of steamed broccoli.
LEMON FLUFF PUDDING
3 tbsp. soft butter or margarine
1 c. sugar
1/4 c. all purpose flour
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. juice from lemons
1 1/2 c. milk
1/4 tsp. salt
Cream butter, 1/2 cup sugar and flour in mixing bowl, add egg yolks, beat well. Stir in lemon rind, juice and milk. In a separate bowl add salt to egg whites and beat until stiff; gradually beat in the remaining 1/2 cup sugar; fold into first mixture. Pour into a 1 1/2 quart buttered baking dish; set dish into a shallow pan of boiling water one inch deep. Bake at 325 degrees for 1 hour. Cool. Serve with or without whipped topping. Makes a delicate cake on top of a refreshing lemon sauce. Serves 6.
AVOCADO OMELETTE
2 eggs
1 tbsp. water
1/4 tsp. salt
1 tbsp. butter
1/2 ripe avocado, peeled & sliced
3 thin slices tomato
1/4 c. alfalfa sprouts
2 tbsp. plain yogurt
1 tbsp. chopped walnuts (opt.)
Mix eggs, water and salt. Heat butter in 8" omelet pan until hot. Pour in egg mixture, which should set at edges at once. Carefully push cooked egg to center, tilting pan occasionally so uncooked eggs can flow to the bottom while top is moist and creamy looking. Arrange all but 2 slices of avocado, tomato slices and sprouts on half of omelet. Fold omelet over and turn out on plate. Top with 2 avocado slices, yogurt and nuts.
CREAMY CROCKPOT POTATOES
2 pounds small red potatoes, quartered
2 8 ounce packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix
Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours.
CARROT RICE
Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro.
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown . Stir in
ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir
gently to combine with other ingredients . Garnish with chopped cilantro.
MAYONNAISE CHOCOLATE CAKE
2 c. unsifted all-purpose flour
1 c. sugar
1 tsp. soda
1/4 c. cocoa
1/8 tsp. salt
1 c. mayonnaise
1 c. water
Stir together flour, sugar, cocoa and salt in large mixing bowl. Add mayonnaise and water. Beat at low speed until all ingredients are moistened. Beat at high speed 2 minutes. Pour batter into 12"x8"x2" dish which has been greased on bottom only. Place dish in microwave oven on high power level and cook 9 to 11 minutes, giving dish 1/4 turn after 5 minutes.
POTATO CHIP COOKIES
3/4 c. margarine
1 egg yolk
1 1/2 c. sifted flour
1/2 c. cashew nuts, chopped
3/4 c. sugar
1 tsp. vanilla
3/4 c. crushed potato chips
Cream butter and sugar. Mix in egg yolk and vanilla. Add flour, chips and nuts. Roll into small balls and press with fork. Bake at 350 degrees for 8 to 10 minutes. Watch closely.
PORTUGUESE KALE SOUP
1 c. of baby lima beans, soaked overnight
1 lg. onion, diced
2 c. potato chunks
1 lb. choriso (Portuguese sausage - Kielbasa or pepperoni will do)
1/2 bunch kale, chopped
1 tbsp. salt (or less)
1/2 tsp. pepper
10 c. water
Combine all in a large pot and bring to a boil. Simmer for 2 to 3 hours or until beans are tender. If there are any leftovers, adding a bone or some chicken always adds extra flavor.
CREAM PEAS
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar
1. In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
2. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
FRIED CINNAMON STRIPS
Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.
1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying
1. Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
3. While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.
HOT SPICY SAUSAGE DIP
- Thick and tasty dip, great with tortilla chips or crackers.
1 pound ground pork sausage
1 1/2 cups chopped onions
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese
1 (16 ounce) container sour cream
1 tablespoon crushed red pepper
1. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
3. Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.
SAUTEED APPLES
Sweet, sauteed apples are great for any meal. The syrup from the apples is delicious on homemade pancakes or waffles.
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
CILANTRO CREAM SAUCE
Serve over tacos, chicken breasts, use as a dip.
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and
creamy. Place in a serving bowl.
5 STAR RATED PUMPKIN BREAD
Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
ASPARAGUS FINGER SANDWICHES
1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning sal
t
1 (1 pound) loaf soft, sliced white bread
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
QUINOA CHARD PILAF - 8 Servings
This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils.
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 bunch Swiss chard, stems removed
1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
OUTBACK STEAKHOUSE AUSSIE FRIES CLONE
1 (32 oz) bag frozen French Fries
1 cup shredded Colby Jack cheese (Or "Taco Cheese")
6 pieces Bacon -- cooked
Divide the fries into half, and use the other half later.
Heat oil to 350 F. (make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.) Fry the potatoes in small batches. They are done when they are golden brown and float to the top of the skillet. Drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.
When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
ALMOND GREEN BEANS
1 (15 ounce) can green beans
1 (14 ounce) can canned stewed tomatoes
Italian seasoning to taste
1/3 cup sliced almonds
In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.
BEER BREAD
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar
1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
SPICY SLOW COOKER BLACK BEAN SOUP
Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
TATER DIPPED EGGPLANT
Eggplant is battered and breaded with instant mashed potato flakes, then browned in the oven until tender.
1/4 cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup instant mashed potato flakes
1.Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
2.In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
3.Bake for about 20 minutes, or until tender, turning once after 10 minutes.
Note: This recipe can also be made in a large skillet over medium-high heat.
FIG AND OLIVE TAPENADE
An easy gourmet appetizer. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
1.Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2.Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Note: To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.
HOT APPLE CIDER
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
PAN-FRIED ASPARAGUS
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10
minutes, turning asparagus to ensure even cooking.
SOUVLAKI
Use a very tender cut of pork for this Greek-style grilled entree. Marinate pork, onions and green peppers in an aromatic melange of lemon, olive oil, soy sauce, garlic and oregano. Thread onto skewers and grill.
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers
1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
CARROT RICE
Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. Rave reviews for delicious!
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon butter
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in
ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
NO COOK BANANA PUDDING
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping.
Chill.
AFRICAN CURRY
This simple, spicy dish is a delicious way to enjoy international flavors with easily obtained ingredients. It's great with rice!
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and
salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
EASY NEW YORK CHEESECAKE
Just like the ones in a deli!
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream,
vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
AVOCADO AND ZUCCHINI SALAD
6 cups (about 1 1/2 lbs.) shredded zucchini
2 medium firm-ripe avocados
2 cups (about 3 oz.) arugula or watercress sprigs
1/2 cup Extra Virgin Olive Oil
1/4 cup lemon juice
Salt and freshly ground black pepper
1. Place zucchini in a wide, shallow bowl. Peel, pit, and slice avocados. Arrange avocados and arugula over zucchini. In a small bowl, combine oil and lemon juice; season
to taste with salt and pepper, then mix well. If making salad ahead, cover salad and dressing separately and let stand up to 45 minutes.
2. Pour dressing over salad and mix lightly.
CARROTS IN DILL BUTTER
8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon white sugar or 2 drops of liquid Stevia
1/2 teaspoon salt
1/2 teaspoon dill seed
In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.
EASY GRILLED TERIYAKI
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
GARLIC BREAD FANTASTIQUE
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste.
1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.
SANGRIA
1 (750 milliliter) bottle dry red wine, such as Zinfandel, Merlot, Pinot Noir, or Burgundy, chilled
2 oranges, cut crosswise into slices
2 lemons, cut crosswise into slices
1 (12 fluid ounce) bottle sparkling mineral water, chilled.
FRIED CINNAMON STRIPS
Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.
1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying
1. Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
3. While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.
CANTALOUPE SMOOTHIE
1/3 cantaloupe - peeled, seeded and cubed
1/2 cup orange juice
1 banana
2 cups ice cubes
Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces. Add sugar, and puree. Pour into tall glasses.
APPLE DIP
1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth. Dip apple slices, strawberries, or your fruit of
choice.
TEXAS CAVIAR
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.
EASY ICE-CREAM CAKE - 16 Servings, 315 Calories
Chocolate ice cream sandwich bars layered with chocolate fudge and frozen whipped topping with decorative chocolate sprinkles.
16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated
1. Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
2. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
THREE BEAN BARBECUE BEANS
1/2 lb. bacon, diced
1 lg. onion, chopped
1/2 c. brown sugar
1/4 c. catsup
1/2 tsp. chili powder
1/2 tsp. pepper
1 (16 oz.) butter beans
1/2 lb. hamburger
1/2 c. sugar
1/4 c. barbecue sauce
2 tbsp. molasses
1 tsp. salt
1 (16 oz.) kidney beans
1 (31 oz.) pork 'n beans
May use all pork 'n beans, if desired. Brown bacon, hamburger, and onion. Drain grease and mix with rest of ingredients. Bake 1 hour, uncovered, at 350 degrees.
PARTY PUNCH
3 (3 ounce) packages fruit flavored gelatin mix
4 cups white sugar
13 cups boiling water
2 (46 fluid ounce) cans pineapple juice
1 (16 ounce) bottle lemon juice concentrate
2 (2 liter) bottles ginger ale, chilled
1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into two containers, and freeze until solid.
2. To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.
MILLION DOLLAR POUND CAKE
1 lb. butter
3 c. sugar
6 eggs
4 c. plain flour
3/4 c. milk
2 tsp. lemon extract
Bake in a 10 inch tube pan that has been greased and floured at 300 degrees for 1-1/2 hours.
CINNAMON ICE CREAM
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and
whisk in vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker and freeze according to the manufacturer's instructions.
BATTER FRIED ZUCCHINI
Pancake batter mix
Zucchini
Oil for frying
Ranch Dressing (optional)
Get the ready made pancake batter mix and mix it with enough water to make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil to hot but not
smoking. Dip each slice of zucchini in the batter and fry until golden on each side, salt while you drain. Dip into Ranch Dressing.
CREAMY TAHINI SAUCE - Serves 8
This dressing can be used in a pita over falafel, as a dressing on a raw vegetable salad, or over cooked vegetables, rice, and tofu. Garnish with parsley.
3/4 cup (180g) sesame tahini
1/2 cup (120g) plain yogurt
5–6 Tbsp (75–90mL) lemon juice
1 Tbsp (15mL) lime juice
1–2 tsp (3–6g) garlic, crushed
1/4 cup (10g) parsley, minced
1 Tbsp (15mL) flax oil
1/4 tsp (2g) sea salt
1/2–1 cup (120–240mL) water
Place tahini, lemon juice, garlic, parsley, flax oil, and salt in a food processor fitted with the steel blade. (You can also use a blender.) Blend ingredients in a food processor until smooth and creamy. Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency.
TUSCANY BEAN SOUP - Serves 6
Smooth, creamy white beans make this a flavorful yet hearty soup. Use good quality canned white beans and serve with a salad and Italian bread.
2 Tbsp (30mL) olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 cups (680g) canned tomatoes (1 28-ounce can)
6 cups (900g) canned white beans (3 15-ounce cans), undrained
5 cups (1.25L) water
1/2 tsp (3g) salt
Freshly ground pepper, to taste
1 cup (75g) pasta shells, or other small pasta shape
1/4 cup (9g) fresh basil leaves, coarsely chopped
Heat olive oil in a large soup pot and sauté onions, celery, and garlic until tender. Add the canned tomatoes and cook over medium heat, breaking up the tomatoes with a spoon, so they are in small pieces. Cover and cook for about 20 minutes, covered, stirring occasionally. Add the canned beans with their liquid, the water, salt, and pepper, and cook over medium heat for another 20 minutes, until the beans are soft and begin to break apart. Add the pasta to the soup, and cook for another 5–10 minutes until the pasta is cooked through. Ladle into bowls and top with the basil leaves as a flavorful garnish.
D's Favorite Salsa
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Creole Corn
2 slices Bacon
2 cups fresh corn
4 lg. fresh tomatoes
Green pepper
Onion
1 c. fresh okra
Fry bacon and add corn, tomato, green pepper, onion and okra. Cook 30 to 45 minutes so as not to be soupy.
Pepper Dressing - Yield: 1 cup
1/2 c. plus 3 tbsp. plain nonfat yogurt
1/4 c. fat-free mayonnaise
1 tbsp. grated Parmesan cheese
1 tbsp. minced green onions
1 to 1 1/2 tsp. freshly green pepper
1 1/2 tsp. cider vinegar
1 tsp. lemon juice
1/2 tsp. low-sodium Worcestershire sauce
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve with salad greens.
Curried Garbanzo Beans
Recipe from www.VegCooking.com
1 large onion, chopped
1/2 cup vegetable broth
2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
3 oz. mango chutney
2 (15.5-19 oz.) cans diced tomatoes
Sauté the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix well.
Serve over brown rice or pasta.
Strawberry Banana Cobbler
3 med. size firm bananas
1 tsp. lemon juice
9 coconut bar cookies, crushed
1 (21 oz.) can strawberry pie filling
1/2 tsp. vanilla
1/4 c. chopped nuts
Peel bananas and slice then place in a round dish. Mix lemon juice, pie filling and vanilla. Spoon over bananas. Microwave on high 6 minutes. Sprinkle on crushed cookies and nuts. Microwave 1 minute.
Pepper Dressing
1/2 c. plus 3 tbsp. plain nonfat yogurt
1/4 c. fat-free mayonnaise
1 tbsp. grated Parmesan cheese
1 tbsp. minced green onions
1 to 1 1/2 tsp. freshly green pepper
1 1/2 tsp. cider vinegar
1 tsp. lemon juice
1/2 tsp. low-sodium Worcestershire sauce
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve with salad greens. Yield: 1 cup
Nouveau Artichoke Dip - 8 Servings
A lighter version of a popular dip. Serve with colorful vegetable slices or cubes of crusty bread.
2 cups (425g) artichoke hearts, (one 15-ounce can)
1/2 cup (120g) light mayonnaise
1/2 cup (115g) lowfat yogurt
1/2 cup (60g) Parmesan or Romano cheese, grated
1 Tbsp (2g) dried tarragon
Preheat oven to 350°F (175°C). Drain artichokes and coarsely chop. Combine all ingredients in a small bowl and stir to thoroughly blend. Place in a small oven-proof casserole dish and bake for 30 minutes or until heated through.
Easy Vegan Pancakes - Makes 10 small cakes
Recipe from blog.vegcooking.com
2 cups original Bisquick mix
1 cup soy milk
Egg replacer equivalent to 2 eggs (try Ener-G brand)
Stir together all the ingredients until blended.
Pour 1/4 cupfuls onto a hot, greased griddle.
Cook until the edges are dry. Flip, then cook until golden.
Garnish with your favorite toppings.
Strawberries Romanoff
9 egg yolks
1 1/2 c. sugar
1/2 c. Grand Marnier
1 pt. whipping cream
5 pts. Strawberries
In mixing bowl, beat egg yolks and sugar until thick and creamy. Pour mixture into top of double boiler and whisk over simmering water until smooth and thick, about 10 to 12 minutes. At first it will thin out but as it cooks, it will thicken. When it thickens and becomes hot to touch, it is done. Don't let it boil. Remove to bowl and place in larger bowl filled with ice water. Stir occasionally until cool. Stir in Grand Marnier. Whip cream until soft peaks form. Fold in custard. This can be refrigerated overnight. Wipe berries clean. Remove stems, cutting large berries in half. Stir into custard. Pour into serving bowl. May be refrigerated up to 6 hours. Serves 16.
Kale
Kale is one of the most nutritious veggies of all. It can be added to soups and stews. Good ways to flavor kale are to add any of the following: garlic, olive oil, fresh lemon juice, toasted sesame oil, cinnamon, caraway seeds, currants, or toasted pine nuts.
To Boil - Traditional ways to prepare kale call for long cooking—about 40 minutes—until it is very soft. However, kale can also be boiled quickly, about 5 to 8 minutes, until it is just slightly crunchy.
To Sauté - Boil the kale first for about 5 minutes to enhance its flavor. Then sauté in oil with onions and garlic for about five minutes.
To Microwave - Place the kale, with just the rinsed water on its leaves, in a covered microwave-safe dish. Cook on high for 7 to 10 minutes, stir after 4 minutes. Let stand, covered for 3 minutes before serving.
Anise Tea Cookies
2-1/2 c. flour
1/2 tsp. salt
1/4 c. nuts
2 tbsp. orange juice
1 tsp. vanilla
1 tsp. anise seed or extract
Sift dry ingredients. Add rest of ingredients and mix well. Mixture will be crumbly and dry. Shape in 2" balls. You can shape to make crescents. Bake at 375 degrees for about 8 to 10 minutes.
Texas French Toast
3 large eggs
6 Tbsp (90mL) low–fat (1%) milk
1 vanilla bean, pulp removed
1 tsp (2g) ground cinnamon
Nonstick cooking spray
4 slices white bread, thick–cut
In a large bowl, whisk together the eggs, milk, vanilla bean, and cinnamon. Spray a nonstick pan with cooking spray, and heat it over the stove on medium. Dip the bread slices into the egg batter and place them in the pan. Cook one side until golden brown, then turn the slices over and cook the remaining side until golden brown.
Easter Marshmallow Salad
1 pkg. mini-marshmallows*
1 can pineapple chunks
1 c. chopped walnuts
1 1/2 lbs. sliced seedless grapes (red are prettiest)
Make 1 pkg. vanilla pudding and cool
Whip 1/2 pt. (1 c.) whipping cream - blend with pudding
*Can use traditional white marshmallows, but you can use pastel colors.
CHOCOLATE PIE
2 (4 oz.) pkg. Baker's German's sweet chocolate
1/2 c. milk
1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
2 tbsp. sugar (optional)
3 1/2 c. (8 oz.) Cool Whip non-dairy whipped topping, thawed
1 (9-inch) chocolate wafer crumb crust
Heat all but 3 squares chocolate with 1/4 cup milk in large microwave bowl at high 1 1/2 to 2 minutes. Stir until completely melted or beat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds; drizzle over pie. Decorate with maraschino cherries
KALUHA BROWNIES
2 tbsp. water
1/3 c. butter
3/4 c. sugar
1 c. chocolate chips
2 tablespoon Kahlua
2 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
Combine water, butter, and sugar and bring to a boil. Add 1 cup chocolate chips and Kahlua and vanilla. Add eggs and mix well. Add flour, soda and salt. Mix thoroughly. Stir in 1 cup chips. Bake at 325 degrees for 30 to 35 minutes. Yields 12 servings
BLUEBERRY UPSIDE DOWN CAKE
Recipe from www.Nancys-Kitchen.com
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk. Serves 4 to 6.
DATE SQUARES
Recipe submitted by Teresa Cheung for Solar Cookers International
1/2 tsp baking soda
1/2 c. brown sugar
1 c. flour
1 c. oats
1/2 c. shortening
1-1/2 c. chopped dates
Mix all ingredients except dates. Pat 1/2 mixture in bottom of pan. Save the other half for the top. Boil dates with a little water and vanilla. Cook until mushy. Spread date mixture over cookie mixture. Put remaining cookie mixture on top. Bake in 350 degree oven until brown (about 15 mins) or in preheated solar cooker up to 2 hours, rotating cooker if necessary.
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