Posts

Ingredients 2 tablespoons Vegan butter (divided) 1 tablespoon Olive oil 2 Medium Vidalia onions, large dice 16 ounces Portabella mushroom caps, cleaned and stemmed, 1/2 inch dice. 24 ounces White button mushrooms, cleaned and stemmed, quartered. 2 teaspoons Minced or crushed garlic 4 cups Vegetable stock (low sodium preferable) 1/4 cup All-purpose flour 18 ounces Vegan beef substitute (I prefer Gardein Beefless Tips) 1 tablespoon Smoked paprika 2 tablespoons Brown mustard...

Ingredients 3/4 lbs lean ground beef 2c. corsely chopped cabbage 1c. Chopped green pepper 2c. Water 1-14oz can stewed tomatoes 1c. Frozen mixed vetegetables 1/3c. Ketchup 1Tbs beef bullion 2tsp Worcestershire sauce 2tsp balsamic vinegar 1/8tsp red pepper flakes (use more if desired) 1/4c. Chopped fresh parsley Optional 1 habanero pepper diced (seeds removed) 1-14oz can kidney beans Preparation -Brown beef in a non stick skillet -once meat is browned add to crock pot -add all remaining ingredients to crock pot -cover and cook on low for 5+ hours (until desired tenderness)...

Ingredients 1 cup vegetable broth 1 garlic clove, minced 4 teaspoons cornstarch 1/2 cup white wine 2 tablespoons olive oil 2 tablespoons Worcestershire sauce 2 (15-oz.) cans cannellini beans, drained 1 (15-oz.) can kidney beans, drained 1 (15-oz.) can garbanzo beans, drained 1 (4.5-oz.) jar whole mushrooms, drained 1/2 teaspoon dried thyme leaves 2 bay leaves 2 cups cubed (1-inch) French bread 2 tablespoons butter, melted Preparation Heat oven to 350°F....

Ingredients 1 garlic clove; minced 1/2 cup onion diced 1/2 cup diced zuchini 1/2 sliced mushrooms 1/2 cup corn (frozen is fine) 1/2 tsp cumin 1/2 tsp crushed red pepper 1 cup cooked brown rice 1 can black beans, rinsed and drained 6 Whole wheat or white flour tortillas 1 cup Shredded low fat Monterey Jack cheese (Optional) Preparation Saute garlic, onion, zuchini, mushrooms and corn until they lose their crispness (don’t overcook) Add Cumin and red pepper; stir in rice and beans....

Ingredients 1 Onion Chopped 4 Tbsp Butter 1 24 oz. Can Crushed Tomatoes 1/4 Cup Vodka 1/4 Cup Cream 1 Teaspoon Red Pepper Flakes 1/4 Cup Parmesan Cheese Salt to taste Preparation In a saute pan, saute chopped onions and butter until transluscent. Add Tomatoes, Vodka; cook until boiling. Boil for 3 minutes. Add red pepper flakes, cream; cook until boiling. Stir in the parmesan cheese. Toss with pasta.

Ingredients Dressing: 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/2 cup walnut oil Bread Crumbs: 1 1/4 cup Panko breadcrumbs 2 tablespoons minced fresh thyme, rosemary 11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds 1 egg, beaten to blend Salad: 8 cups mixed baby greens 2 heads Belgian endive, cut crosswise into 1/2-inch pieces 2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices...

Ingredients Coarse salt 6 small green, golden, or ridged zucchini (4 ounces each) 3 tablespoons extra-virgin olive oil 2 large cloves garlic, smashed 2 small fresh chiles, such as Fresno, halved crosswise, seeded if desired 1 cup dry white wine, such as Falanghina or Pinot Grigio 2 tablespoons balsamic vinegar 4 small sprigs mint Preparation Bring a pot of salted water to a boil. Add whole zucchini and cook until a fork inserted in thickest parts meets little resistance, about 8 minutes; drain....

Ingredients 12 graham crackers 2 tablespoons light-brown sugar 1/2 cup unsalted butter, melted 4 large egg yolks 1 can (14 ounces) sweetened condensed milk 1/2 cup fresh Key lime juice, plus grated lime zest for garnish 1/2 cup heavy cream 1/2 cup unsweetened dried coconut flakes, toasted Preparation Preheat oven to 350 degrees. Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs....

Ingredients 1 medium pomegranate 3 containers (5.3 oz each) Greek vanilla yogurt 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened 2/3 cup powdered sugar 1/3 cup packed brown sugar 1/4 cup fresh orange juice 1 tablespoon balsamic vinegar 1 teaspoon ground cardamom Preparation Cut pomegranate in half; remove and reserve seeds. Into large bowl, squeeze pomegranate halves until all juice is released; discard rest of pomegranate. Add remaining ingredients except seeds; beat with electric mixer on medium speed or whisk until smooth....

Ingredients 1/4 vegetable oil 6 sage sprigs salt 6 12oz veal rib chops, about 1 1/4 inches thick freshly ground pepper all purpose flour, for dusting 2 T unsalted butter 2 T evoo 2 large shallots, minced 1/2 cup cognac 1/2 cup heavy cream 1 1/2 cups chicken stock 2 T white truffle butter Preparation preheat teh oven to 375F. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute....

Ingredients 2 tablespoons extra virgin olive oil, divided 1 large yellow onion, roughly chopped 4 cloves garlic, crushed 2 tablespoons curry powder 2 teaspoons ground cumin 2 small red or green bell peppers, chopped 3 cups cubed eggplant, with peel 1 (15 ounce) can diced tomatoes 1/2 cup water 1 1/4 pounds small red potatoes, halved 1/2 cup fat-free half and half (or milk) 1 cup frozen or fresh peas...

Ingredients 1 teaspoon olive oil 1/2 yellow onion, diced 8 ounces baby portobello mushrooms, sliced and halved 1/2 cup canned sweet yellow corn 1 16-ounce can black beans 1 12-ounce jar enchilada sauce 6 8-inch whole-wheat tortillas 1 cup shredded cheddar cheese Preparation Preheat the oven to 350 degrees. In a large skillet, add the olive oil and sauté the onions over medium heat until they start to become clear, about 4 minutes....

Ingredients 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped or salsa verde* 1 (16 ounce) can diced tomatoes, fire roasted 1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin ++ 2 ears fresh corn (canned is just fine) 1 pound diced, cooked chicken meat...

Ingredients 2 10-inch-square sheets frozen puff pastry (one 17-ounce box), thawed 1 large egg, lightly beaten 2 tablespoons olive oil 4 cups sliced assorted fresh wild mushrooms, such as shiitakes, oysters, chanterelles, morels, portobellos, or porcini 1 1/2 teaspoons salt 8 turns freshly ground black pepper 1/3 cup chopped green onions 1 tablespoon minced shallots 1 tablespoon minced garlic 1 1/2 cups Veal Glaze 2 teaspoons unsalted butter, at room temperature...

Ingredients 1 package Yakisoba Noodles with flavoring 1/4 white onion 1/4 yellow bell pepper 1/4 red bell pepper 1/2 cup kale 1 egg 1 tbsp olive oil Preparation Heat olive oil in pan. Cut peppers and onion into slices and cook in the oil. Remove veggies and set aside. Add noodles to the remaining oil and add sufficient water and packaged seasoning. Cook until noodles are soft. Add veggies back into the pan and allow to cook for final seasoning....

Ingredients 12 ozs of coke 16 to 18 ozs of catsup add sliced onion washed 2-3 lbs of raw chicken Preparation bring to boil , then turn down and and slow cook it till the meats almost falling off the bone

Ingredients 6 tablespoons all-purpose flour 6 tablespoons cornstarch 3 large eggs, separated 3/4 teaspoon pure vanilla extract 9 tablespoons sugar 1/8 teaspoon salt Preparation Preheat oven to 400 degrees. Using a pencil, mark two sheets of parchment with 3-inch lines; place upside-down on baking sheets. In a small bowl, sift together flour and cornstarch. In the bowl of a standing mixer fitted with the whisk attachment, whisk egg yolks, vanilla, and 6 tablespoons sugar on high speed until thick and pale, about 3 minutes....

Ingredients 1/2 cup powdered sugar 1/2 cup powdered sugar 1 vanilla bean, split and scraped 1 vanilla bean, split and scraped 3/4 cups (12 TBLS) butter 1 cup butter 1/4 cup powdered sugar 1/2 cup powdered sugar 1 egg + 1 egg white 1 egg white 1/2 tsp vanilla 1/2 tsp vanilla 1 cup flour 1 cup flour 1 cup finely ground, lightly toasted hazelnuts 1 cup finely ground, lightly toasted hazelnuts...

Ingredients For salad: 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 1 medium garlic clove, minced or pressed 1/2 teaspoons ground allspice (I skip this) 2 tablespoons olive oil Salt One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups) 1/4 of a medium red onion, finely chopped 1/4 cup coarsely chopped fresh cilantro or parsley For tahini dressing: 1 medium garlic clove, finely minced with a pinch of salt...

Ingredients 1 cup water 1 c.sugar 8 c. cubed fresh watermelon 1/3 c. lime juice Preparation Place water and sugar in saucepan over med. heat. Bring to boil and cook until sugar is completely dissovled to create a syrup, remove and let cool in food precessor/blender mix watermelon cubes, syrup and lime juice blend till smooth add to ice cream machine and freeze according to directions, serve as soft sorbet or freeze in airtight container and remove a few minutes to soften prior to serving