Entries Tagged Recipes

• 1/2 C. Mayonnaise
• 1/3 C. White Vinegar
• 1 tsp. Vegetable Oil
• 2 Tbsp. Corn Syrup
• 2 Tbsp. Parmesan Cheese
• 2 Tbsp. Romano Cheese
• 1/4 tsp. Garlic Salt - or one clove garlic minced
• 1/2 tsp. Italian Seasoning
• 1/2 tsp. Parsley Flakes
• 1 Tbsp. Lemon Juice

From: http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,851/

WikiHow has interesting recipes for root beer and ginger ale.

My modification of a recipe from http://southernfood.about.com/od/dessertsaucerecipes/r/bl80503c.htm

• 2 cups milk
• 3 eggs, beaten
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 slices homemade sourdough bread, cubed
• 1 teaspoon cinnamon
• 1/3 cup coconut

Heat milk 3.5 minutes in microwave until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually add about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla.

Place bread cubes in 2 quart baking dish sprayed with PAM. Mix coconut with bread. Pour the milk mixture over bread. Sprinkle cinnamon over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired. Serves 6.

This is my modification of the recipe found at Sourdough Home.

Makes 1 loaf.

• 1 cup walnut pieces toasted 7 minutes at 325 convection stir once
• 1 cup sourdough starter
• 9 ounces water
• 1 cup whole wheat flour
• 2 cups bread flour
• 1 tsp salt
• 2 tsp yeast

Put 3/8 cup of the toasted walnuts into a food processor with 1 TBSP of whole wheat flour. Pulse the nuts and flour in the processor until they are finely ground.

Put all ingredients into mixer bowl with bread hook. Mix 1 minute on 1 and then 5 minutes on 2.

The dough was a bit sticky. Perhaps another tablespoon of flour?

Remove the dough from the mixer bowl, oil the bowl and return the dough. Allow to rise until double, about 40 minutes at 100 degrees.

Punch down, shape, put in a loaf pan. Allow to rise. Bake at 325 convection for 40 minutes.

A twist on a basic sourdough.

• 3/4 cup sourdough starter
• 1/2 cup milk
• 3 tbsp maple syrup
• 1 egg
• 1/3 tsp cinnamon
• 1/2 tsp salt
• 3 1/3 cup whole wheat flour
• 1/3 cup walnuts, chopped

Modified from the Bread Machine Cookbook IV by Donna Rathmell German.

• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons vegetable broth or water or chicken broth
• 1 tablespoon chorizo sausage, finely diced (optional)
• 1 teaspoon oil (omit if using sausage)
• 1/3 cup onions, small diced
• 1/4 cup red peppers, small diced
• 2 garlic cloves, finely minced
• 1/2 teaspoon jalapenos, finely diced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 egg white
• 1/4 cup cornmeal
• 2 tablespoons cornmeal
• 1/2 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• 1 1/2 tablespoons plain nonfat yogurt
• 1 1/2 tablespoons low-fat sour cream
• 1/2 cup salsa (chose mild, medium or hot according to your tastes)

1. Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
2. In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Romove from heat and let cool a bit.
3. Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5–8 minutes to begin softening the cornmeal and allow the flavors to combine.
4. Form the mix into eight equal sized cakes.
5. Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
6. Combine the salsa with the yogurt and sour cream.
7. Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.

From RecipeZaar

From Vegan / Vegetarian Recipes

Falafel

• 4 slices white bread, crusts removed
• 450 grams / 1 pound chickpeas soaked in cold water for 24 hours
• 25 grams / 1 ounces plain flour or chickpea flour
• 225 grams / 8 ounces onion, roughly chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh coriander
• 2 large garlic cloves, crushed
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 200 grams / 7 ounces dried black beans, soaked overnight, rinsed, brought to a boil and simmered for 1 hour (or just use canned black beans)
• Vegetable oil for frying

Red Onion Salad with Tahini Dressing

• 2 red onions
• 300 grams / 10 ounces young spinach
• 6 tablespoons water
• 3 tablespoons white wine vinegar
• 3 tablespoons tahini
• 2 tablespoons coarse-grain mustard
• 1 tablespoon barley syrup, golden syrup, or corn syrup
• 1 garlic clove, crushed
• 125 milliliters / 4 fluid ounces olive oil

Method

Place the bread in a bowl. Pour 150 milliliter / 1/4 pint of cold water over the bread. Leave to soak for 10 minutes.

Drain the chickpeas and mince to a fine pulp in a blender or food processor. Transfer to a bowl with the flour.

Mince the onion, parsley, and coriander in a blender or food processor, then add the garlic, cayenne pepper and cumin. Blend again, them mix with the chickpeas and flour.

Squeeze the excess water from the bread with your hands and add to the mixture. Work all the ingredients together until well blended, then stir in the cooked black beans and mix until thoroughly incorporated.

Shape into small cakes approximately 2 inches / 5 centimeters in diameter and 3/4 inch / 19 millimeters thick. Leave to rest in the refrigerator until the mixture has firmed up.

Heat the oil in a large frying pan and shallow fry the falafel for 3–4 minutes on each side over a medium heat until golden. Drain the excess oil on kitchen paper. Serve on a bed of the red onion salad with tahini dressing.

Red Onion Salad with Tahini Dressing

For the dressing, whisk together all but the first two ingredients in a bowl until smooth.

Peel the onions without removing the roots, then cut the onions into separate wedges (the root holds the wedges intact). Place in a baking dish and cover with half the dressing. Leave to marinate for 2 hours then bake in 200C/400F oven for 30 minutes until tender.

Place the spinach in a bowl, add the onions and the remaining dressing, reserving just a little to serve. Toss until the salad is well coated. Divide the onion salad equally between four serving plates, drizzle with the remaining dressing.

Nothing ends a lazy summer day better than a light and healthy dinner
featuring fish. Wrapping this fish in a corn husk seals in the flavor
and creates a very cool presentation.

For the Fish:

• 4 Red Snapper filets
• Salt and pepper
• White Wine
• 4 Thyme Sprigs (optional)
• Butter
• 4 corn husks (removed from 4 cobs)

For the Salsa:

• Corn kernels (removed from 4 cobs)
• 2 avocados, peeled/diced
• 3 tomatoes, diced
• 2 Tablespoons olive oil
• 1 Tablespoon diced jalapeno or chopped jarred green chilies
• Juice of 2 limes
• 2 Tablespoons cilantro, chopped
• Salt and pepper

Slice husks down cob without piercing through corn. Remove cob from
husk and place husk on parchment paper. Season skinless filets with
salt and pepper. Place filets inside husks. Splash a Tablespoon of
white wine onto each filet. Top with a thyme sprig and a dollop.
Roll the sides of the husks up to cover and fasten with thin strips of
husk. Place in a 400 degree oven for about 20 minutes. To Make
Salsa:

Heat a saute pan with olive oil. Add corn kernels, tomatoes, jalapeno,
and the lime juice. When corn mixture is heated through, remove from
heat and add diced avocado and chopped cilantro. Remove Snapper from
oven and transfer to serving plate. Open center of husk to reveal
fish (like a baked potato), and top with corn relish

From All Year Round with Katie Brown

• 3 1/2 cups Quaker? Oats (Quick or Old Fashioned, uncooked)
• 1/3 cup coarsely chopped pecans (optional)
• 1/2 cup honey
• 4 tablespoons margarine or butter, melted
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• 1 (6 ounce) package diced dried mixed fruit

DIRECTIONS:

1. Heat oven to 350 degrees F.
2. In large bowl, combine oats and pecans; mix well. Spread evenly in 15×10-inch jelly roll pan or on rimmed baking sheet. In small bowl, combine honey, margarine, vanilla, cinnamon and salt; mix well. Pour over oat mixture; mix well.
3. Bake 30 to 35 minutes or until golden brown, stirring every 10 minutes. Stir in dried fruit. Cool completely. Store tightly covered up to 1 week.

From http://www.quakeroatmeal.com/kitchen/Recipes/recipeoutput.cfm?Category=RCFeature&recipeID=84

3/4 cup rolled oats (quick or old-fashioned)
1–1/2 cups whole milk
2 eggs, beaten
1/4 cup oil
1/2 teaspoon vanilla
1–1/4 cups sifted flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt

Combine oats and milk; let stand for 5 minutes. Mix together eggs, oil, and vanilla. Sift dry ingredients. Add to oat mixture along with eggs/oil/vanilla mixture. Stir only until combined.

Spoon onto hot griddle. Wait until bubbles appear. When undersides are lightly browned, flip hotcakes over and again cook until undersides are browned.

Makes: 12 to 16

From the Journal Gazette