i want easy and good transitional recipies...What are some good recipes for meat eater who want to go vegetarian?
You'll get some awesome recipes on the following link:
www.kurma.netWhat are some good recipes for meat eater who want to go vegetarian?
Best way to transition yourself is by firstly removing red meat, and once you are used to that, remove chicken and other poultry.
Good recipes are all over the internet, just search it on www.blackle.com
Enjoy the wholesome goodness of some freshly peeled carrot sticks. Meat eaters and veggie heads both love them.
apparantly portabello mushroom tastes like meat
try soups made with beans, chili with soy mean crumbles, lentils
Thursday, January 7, 2010
How can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?
Chinise as well as north american cookingHow can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?
You can either make batches of the normal quantities until you have enough or you can do the yield by the number of people you need to get a single huge mix.How can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?
I would figure out how much the original recipe feeds and multiply accordingly. If the original recipe feed 10 people, multiply your ingredients by 10.
Well, multiply all ingredients by 100!
Convert to metric and multiply grams times number of servings.
Take the number of people that your current recipe will serve and divide it into 100. Say a recipe will feed 6 people... Take 6 into 100 and it will take 16 recipes to make enough for 100 people. So multiply all ingredients by 16.
take the recipe and look at amount of suggested servings..
for ex. if the recipe's amount of servings is normally 4 than you know you need to at least times everything by 25.
1 egg= 25 eggs
1 1/2 c= 37 1/2
so on and so on
hope this helpstheater
You can either make batches of the normal quantities until you have enough or you can do the yield by the number of people you need to get a single huge mix.How can I adapt recipes for one hundred people? Spices quantities, pounds of meat etc...?
I would figure out how much the original recipe feeds and multiply accordingly. If the original recipe feed 10 people, multiply your ingredients by 10.
Well, multiply all ingredients by 100!
Convert to metric and multiply grams times number of servings.
Take the number of people that your current recipe will serve and divide it into 100. Say a recipe will feed 6 people... Take 6 into 100 and it will take 16 recipes to make enough for 100 people. So multiply all ingredients by 16.
take the recipe and look at amount of suggested servings..
for ex. if the recipe's amount of servings is normally 4 than you know you need to at least times everything by 25.
1 egg= 25 eggs
1 1/2 c= 37 1/2
so on and so on
hope this helps
Chicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?
Replace the chicken with a fried egg, add two slices of buttered toast and a mug of tea and you got yourself a 'Full English' there mate; few baked beans and/or tomatoes wouldn't go amiss........YUM!Chicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?
Recipe for Smoked Bacon:
2 Large Onions
5-6 Potatoes
8 - 10 Rashers of Smoked Bacon
1 Oxo Cube
Bisto
Place chopped onions in a pan with potatoes and top up with water and cook for approx. 20mins., then add 1 oxo cube and place rashers of bacon on top, bring to the boil and then turn down the heat and simmer until potatoes nearly cooked, but not too soft.. Cook for a further 10 mins. and then add some bisto (approx 2 tsps). and stir with wooden spoon, being careful to add the bisto to cold water first and mix before adding to the potatoes. Then add 1 oxo cube and stir. Leave to simmer for a few mins.. and you have a kind of bacon hotpot which incidently tastes yummy!!!!!
TIP:
If you leave this covered until the next day it tastes even better!!
ENJOY!!!
JanetChicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?
Two slices of black pudding and fill it with chicken, mushrooms, sausage and bacon. Grill both sides.
there you have it - a black pudding meat filled sandwich!
got any eggs ?
you could make an omelette
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
Recipe for Smoked Bacon:
2 Large Onions
5-6 Potatoes
8 - 10 Rashers of Smoked Bacon
1 Oxo Cube
Bisto
Place chopped onions in a pan with potatoes and top up with water and cook for approx. 20mins., then add 1 oxo cube and place rashers of bacon on top, bring to the boil and then turn down the heat and simmer until potatoes nearly cooked, but not too soft.. Cook for a further 10 mins. and then add some bisto (approx 2 tsps). and stir with wooden spoon, being careful to add the bisto to cold water first and mix before adding to the potatoes. Then add 1 oxo cube and stir. Leave to simmer for a few mins.. and you have a kind of bacon hotpot which incidently tastes yummy!!!!!
TIP:
If you leave this covered until the next day it tastes even better!!
ENJOY!!!
JanetChicken - mushrooms - black pudding - sausage meat - smoked bacon - ANY RECIPES?
Two slices of black pudding and fill it with chicken, mushrooms, sausage and bacon. Grill both sides.
there you have it - a black pudding meat filled sandwich!
got any eggs ?
you could make an omelette
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
Any one with nigerian recipes for meat dishes?
mainly pepper soup, egusi ??Any one with nigerian recipes for meat dishes?
Chicken with Egusi
Ingredients:
palm oil or peanut oil, for frying chicken
one chicken cut into bite-sized pieces
two or three onions, chopped
two or more cups of chicken broth or chicken stock, or bouillon cubes
two tomatoes, or canned tomatoes, or tomato paste or tomato sauce
one cup egusi seeds, roasted and ground
several sprigs parsley
water
cayenne pepper or red pepper, black pepper, salt
Directions:
Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done. As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes. Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired. Serve with Fufu, or Rice.Any one with nigerian recipes for meat dishes?
Jollof Rice (Nigeria) serves 4-6
This dish is common throughout West Africa, and can be made with chicken, beef, goat, pork, etc.
2 陆 to 3 pound broiler-fryer chicken, cut up
1 cup uncooked rice
2 onions, sliced
陆 teaspoon cayenne
2 cups water
1 teaspoon salt and 陆 teaspoon pepper
1 large can Italian plum tomatoes, or the equivalent fresh
1 chicken bouillon cube (optional)
1 small can tomato paste
录 teaspoon thyme
8 ounces green beans, fresh, or 10 ounces frozen
In a large skillet or stew pot, brown the chicken pieces in 1 to 2 tablespoons oil. Remove from pan and keep warm.
In the same pan, brown the onions until golden.
In a large stew pot or Dutch oven, put in the chicken, onion, tomatoes with liquid, tomato paste, water, seasonings, and bouillon cube and bring to boiling. Reduce heat, cover and simmer 30 minutes or until the chicken is nearly done. Stir as needed.
Add rice, green beans and additional water if necessary. Continue cooking for 20 minutes or until rice is tender and chicken is done. Can be served over additional rice
Egusi Stew Recipe
Ingredients
1/2 cup peanut oil
2 lbs stewing beef
1/2 lb peeled deveined shrimp
1 large onion, chopped
28 ounces chopped tomatoes
1 tablespoon tomato paste
1 cup ground pumpkin seeds(egusi)
1 lb frozen chopped spinach
2 tablespoons beef base
salt, to taste
pepper, to taste
red peppers, to taste
Directions
1Heat oil in a skillet and add beef until browned but not cooked. Transfer beef to a dutch over or pot.
2Cover beef with water, add beef base and stir.
3Add remaining ingredients except egusi, bring to a boil then reduce to simmer.
4Add egusi.
5Simmer for at least an hour, possibly more. Add water to thin or more egusi to thicken the stew. Add salt to taste.
Nigerian Pepper Soup
3 lb. lean stewing beef
1 large onion, finely chopped
2-3 green chilies, seeded, membrane removed, finely chopped
3 fresh tomatoes, chopped
1 6-oz. can tomato paste
2 Tbs. olive oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried thyme leaves
6 cups water
cooked rice
Cut the meat into bite-sized pieces. Place meat, onion, chilies, tomatoes, tomato paste, oil, and seasonings in the six cups water. Bring to a boil over high heat. Reduce heat, stir well, cover pot and let simmer for 1 hour, or until meat is very tender. To serve, put cooked rice in bowls and ladle soup over rice. Serves 8.
Notes: For the green chilies, use jalape帽o peppers, which are very mild when cooked this long. You can increase the number of chilies, or you can use hotter chilies, depending on your tastes and tolerance to heat. Also, if you don't have fresh chilies, you can use crushed red pepper flakes (anywhere from 1/4 tsp. to 1 tsp., depending, again, on your tolerance to heat -- red pepper flakes will be hotter than jalape帽o peppers).
To make this recipe cheaper, you can substitute 2 or 3 new (red skinned) potatoes for one pound of beef. As for the rice, white would be closer to authentic, but brown is also good, and adds a nice earthy note to this comfortable and comforting stew.
In Nigeria, this is as often made with goat or fish, depending on one's means and one's proximity to the ocean. For goat, the recipe is about the same. If you want to try it with fish, choose firm, skinless fillets, cut each fillet into thirds, and reduce cooking time to 40 minutes.
Chicken with Egusi
Ingredients:
palm oil or peanut oil, for frying chicken
one chicken cut into bite-sized pieces
two or three onions, chopped
two or more cups of chicken broth or chicken stock, or bouillon cubes
two tomatoes, or canned tomatoes, or tomato paste or tomato sauce
one cup egusi seeds, roasted and ground
several sprigs parsley
water
cayenne pepper or red pepper, black pepper, salt
Directions:
Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done. As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes. Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired. Serve with Fufu, or Rice.Any one with nigerian recipes for meat dishes?
Jollof Rice (Nigeria) serves 4-6
This dish is common throughout West Africa, and can be made with chicken, beef, goat, pork, etc.
2 陆 to 3 pound broiler-fryer chicken, cut up
1 cup uncooked rice
2 onions, sliced
陆 teaspoon cayenne
2 cups water
1 teaspoon salt and 陆 teaspoon pepper
1 large can Italian plum tomatoes, or the equivalent fresh
1 chicken bouillon cube (optional)
1 small can tomato paste
录 teaspoon thyme
8 ounces green beans, fresh, or 10 ounces frozen
In a large skillet or stew pot, brown the chicken pieces in 1 to 2 tablespoons oil. Remove from pan and keep warm.
In the same pan, brown the onions until golden.
In a large stew pot or Dutch oven, put in the chicken, onion, tomatoes with liquid, tomato paste, water, seasonings, and bouillon cube and bring to boiling. Reduce heat, cover and simmer 30 minutes or until the chicken is nearly done. Stir as needed.
Add rice, green beans and additional water if necessary. Continue cooking for 20 minutes or until rice is tender and chicken is done. Can be served over additional rice
Egusi Stew Recipe
Ingredients
1/2 cup peanut oil
2 lbs stewing beef
1/2 lb peeled deveined shrimp
1 large onion, chopped
28 ounces chopped tomatoes
1 tablespoon tomato paste
1 cup ground pumpkin seeds(egusi)
1 lb frozen chopped spinach
2 tablespoons beef base
salt, to taste
pepper, to taste
red peppers, to taste
Directions
1Heat oil in a skillet and add beef until browned but not cooked. Transfer beef to a dutch over or pot.
2Cover beef with water, add beef base and stir.
3Add remaining ingredients except egusi, bring to a boil then reduce to simmer.
4Add egusi.
5Simmer for at least an hour, possibly more. Add water to thin or more egusi to thicken the stew. Add salt to taste.
Nigerian Pepper Soup
3 lb. lean stewing beef
1 large onion, finely chopped
2-3 green chilies, seeded, membrane removed, finely chopped
3 fresh tomatoes, chopped
1 6-oz. can tomato paste
2 Tbs. olive oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried thyme leaves
6 cups water
cooked rice
Cut the meat into bite-sized pieces. Place meat, onion, chilies, tomatoes, tomato paste, oil, and seasonings in the six cups water. Bring to a boil over high heat. Reduce heat, stir well, cover pot and let simmer for 1 hour, or until meat is very tender. To serve, put cooked rice in bowls and ladle soup over rice. Serves 8.
Notes: For the green chilies, use jalape帽o peppers, which are very mild when cooked this long. You can increase the number of chilies, or you can use hotter chilies, depending on your tastes and tolerance to heat. Also, if you don't have fresh chilies, you can use crushed red pepper flakes (anywhere from 1/4 tsp. to 1 tsp., depending, again, on your tolerance to heat -- red pepper flakes will be hotter than jalape帽o peppers).
To make this recipe cheaper, you can substitute 2 or 3 new (red skinned) potatoes for one pound of beef. As for the rice, white would be closer to authentic, but brown is also good, and adds a nice earthy note to this comfortable and comforting stew.
In Nigeria, this is as often made with goat or fish, depending on one's means and one's proximity to the ocean. For goat, the recipe is about the same. If you want to try it with fish, choose firm, skinless fillets, cut each fillet into thirds, and reduce cooking time to 40 minutes.
Any romantic chicken or meat recipes not fish, salad or pasta? Please?
he is so very special to me and I want to do a really romantic evening, going to do candles flowers etc. make it really nice but I want a nice meal that I can cook, he deserves so much and i really want this to be so special./Any romantic chicken or meat recipes not fish, salad or pasta? Please?
My missus makes me chicken
The chicken makes me cough
I wish that when she makes it
She'd take the feathers off.Any romantic chicken or meat recipes not fish, salad or pasta? Please?
really tasty and rich but easy to do.My own recipe so you can edit it as you wish to suit your own taste.
Two chicken breast fillets,
a small onion,
clove of garlic or garlic puree
a handful of thinly sliced mushrooms
A celery stick
tin Campbell's condensed mushroom or celery or chicken soup(i think mushroom is the richest)
Rice enough for two
Start to cook off your rice
place a drop of oil in a hot frying pan
add chopped celery and diced onion stir fry for a few mins
Take the two chicken fillets previously sliced into small strips
add and stir fry until fully cooked no pink in the centre (roughly 4-5 mins)
add the mushrooms for the last two mins and season with salt,pepper and garlic
spoon the condensed soup over all the ingredients and turn the heat down warm through slowly add small ammounts of water bit by bit mixing though well until a desired thickness is acquired spoon over a bed of rice and enjoy
I have a very simple recipe. I take chicken breasts and marinate them in Roasted Red Pepper Italian Dressing for at least one day. You can grill and eat like that...yum...or to dress it up, maybe dice some tomatoes and peppers and saute them and add on top of the chicken.
Try strawberry beef filet!
http://www.recipe4living.com/Recipes/Rec鈥?/a>
... or any of these Valentine's Day recipes: http://www.recipe4living.com/Recipes/252鈥?/a>
Chicken is never really romantic. Maybe you should try Lamb or Duck, something a little more special...
http://www.lambrecipes.org/
http://www.epicurious.com/tools/browsere鈥?/a>
You can't go wrong with a nice steak
Pork cutlets with sage and thyme and seasoned salt. Real mashed potatoes. Have a good meal.
Cornish game hens complete with a nice herb dressing is very nice.
My missus makes me chicken
The chicken makes me cough
I wish that when she makes it
She'd take the feathers off.Any romantic chicken or meat recipes not fish, salad or pasta? Please?
really tasty and rich but easy to do.My own recipe so you can edit it as you wish to suit your own taste.
Two chicken breast fillets,
a small onion,
clove of garlic or garlic puree
a handful of thinly sliced mushrooms
A celery stick
tin Campbell's condensed mushroom or celery or chicken soup(i think mushroom is the richest)
Rice enough for two
Start to cook off your rice
place a drop of oil in a hot frying pan
add chopped celery and diced onion stir fry for a few mins
Take the two chicken fillets previously sliced into small strips
add and stir fry until fully cooked no pink in the centre (roughly 4-5 mins)
add the mushrooms for the last two mins and season with salt,pepper and garlic
spoon the condensed soup over all the ingredients and turn the heat down warm through slowly add small ammounts of water bit by bit mixing though well until a desired thickness is acquired spoon over a bed of rice and enjoy
I have a very simple recipe. I take chicken breasts and marinate them in Roasted Red Pepper Italian Dressing for at least one day. You can grill and eat like that...yum...or to dress it up, maybe dice some tomatoes and peppers and saute them and add on top of the chicken.
Try strawberry beef filet!
http://www.recipe4living.com/Recipes/Rec鈥?/a>
... or any of these Valentine's Day recipes: http://www.recipe4living.com/Recipes/252鈥?/a>
Chicken is never really romantic. Maybe you should try Lamb or Duck, something a little more special...
http://www.lambrecipes.org/
http://www.epicurious.com/tools/browsere鈥?/a>
You can't go wrong with a nice steak
Pork cutlets with sage and thyme and seasoned salt. Real mashed potatoes. Have a good meal.
Cornish game hens complete with a nice herb dressing is very nice.
Does anyone have any good recipes for deer meat?
I have roast, steaks and tenderloins? thanksDoes anyone have any good recipes for deer meat?
1 1/2 lbs. steaks pounded
Flour
Salt and pepper
Oil
1 pkg. Lipton's dry soup mix
1 can cream of mushroom soup
1 can sliced mushrooms
Cooked rice or noodles
Shake pounded meat in bag of flour, salt and pepper to coat meat well. Brown in hot oil in skillet with lid. Add onion soup mix and enough water to cover meat. Simmer until meat is tender and liquid is reduced considerably. Add cream of mushroom soup and mushrooms, stirring to blend. Serve over hot cooked rice or noodles.Does anyone have any good recipes for deer meat?
I had this several times while on vacation in Germany/Austria. It's delicious! If you can't find Speck you can use bacon, proscuitto or pancetta. Also, you can use vegetable oil in place of the lard. Just add a tablespoon at a time, as you need it, for browning etc.
Venison Goulash: Gulgas di CaprioloRecipe copyright 2001, Mario Batali. All rights reserved
Show: Molto MarioEpisode: A Casa A Cormons
Cook Time2 hr 0 min
Level
Intermediate
Yield
4 servings
Ingredients
4 pounds venison shoulder
1 carrot, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
2 Spanish onions, cut into 1/2-inch dice
1 sprig fresh rosemary
1 sprig fresh thyme
6 sage leaves
6 cloves garlic
6 peppercorns
6 juniper berries
1 bottle dry red wine
1/4 cup lard
3 tablespoons all-purpose flour
4 ounces speck, cut into 1/4-inch dice
1 1/2 teaspoons cinnamon
4 cloves
1 cup sour cream
2 tablspoons roughly chopped flat-leaf parsley
Grated Montasio, for garnish
Directions
Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil. Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.
Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done. Add the flour and speck to the pan and bring to boil. Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender. Remove from the heat, stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately.
GOOD VENISON STEW
Serves 4-6 people
2 lbs cubed (1';) venison
4 large potatoes peeled and cubed
4 - 5 large carrots, cut into 1'; pieces
2 large onions cut into med size pieces
2 Tablespoons salt
1/2 Tablespoon pepper
3 whole bay leaves
3 beef bouillon cubes
pinch of sage
pinch of garlic
Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.
Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.
Bring up to a boil, then reduce heat.
Turn down to simmer for another 10 min.
Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.
Bring to a simmer, adding a little water as needed.
This stew is best cooked for several hours or even all day so start it early in the day.
jb
Cook it and use it in any recipe just the same as you would beef. Soak it the night before in salt water to help rid it of the game/wild taste.
What ever you do - make sure it's good and marinated! (At least 24hours - I use milk, italian dressing, onions, and tony's) Nothing worst than tough meat
1 1/2 lbs. steaks pounded
Flour
Salt and pepper
Oil
1 pkg. Lipton's dry soup mix
1 can cream of mushroom soup
1 can sliced mushrooms
Cooked rice or noodles
Shake pounded meat in bag of flour, salt and pepper to coat meat well. Brown in hot oil in skillet with lid. Add onion soup mix and enough water to cover meat. Simmer until meat is tender and liquid is reduced considerably. Add cream of mushroom soup and mushrooms, stirring to blend. Serve over hot cooked rice or noodles.Does anyone have any good recipes for deer meat?
I had this several times while on vacation in Germany/Austria. It's delicious! If you can't find Speck you can use bacon, proscuitto or pancetta. Also, you can use vegetable oil in place of the lard. Just add a tablespoon at a time, as you need it, for browning etc.
Venison Goulash: Gulgas di CaprioloRecipe copyright 2001, Mario Batali. All rights reserved
Show: Molto MarioEpisode: A Casa A Cormons
Cook Time2 hr 0 min
Level
Intermediate
Yield
4 servings
Ingredients
4 pounds venison shoulder
1 carrot, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
2 Spanish onions, cut into 1/2-inch dice
1 sprig fresh rosemary
1 sprig fresh thyme
6 sage leaves
6 cloves garlic
6 peppercorns
6 juniper berries
1 bottle dry red wine
1/4 cup lard
3 tablespoons all-purpose flour
4 ounces speck, cut into 1/4-inch dice
1 1/2 teaspoons cinnamon
4 cloves
1 cup sour cream
2 tablspoons roughly chopped flat-leaf parsley
Grated Montasio, for garnish
Directions
Trim the venison of any connective tissue, and cut it into 2 by 1-inch cubes. In a 6-quart pot, combine the carrot, celery, onions, rosemary, thyme, sage, garlic, peppercorns, juniper berries, and red wine and bring to a boil. Remove from the heat, allow the marinade to cool, and submerge the venison pieces. Cover and refrigerate overnight.
Remove the meat from the marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat the lard until smoking. Season the venison with salt and pepper and place 4 to 5 pieces at a time in the pan. Sear until deep golden brown all over, then remove to a plate. Repeat the process until all the meat is done. Add the flour and speck to the pan and bring to boil. Add the cinnamon, cloves, remaining marinade and meat, including juices exuded onto the plate, and bring to a boil. Lower the heat to a simmer and cook slowly for 1 1/4 hours, or until the meat is very tender. Remove from the heat, stir in the sour cream, sprinkle with parsley, check for seasoning, and serve immediately.
GOOD VENISON STEW
Serves 4-6 people
2 lbs cubed (1';) venison
4 large potatoes peeled and cubed
4 - 5 large carrots, cut into 1'; pieces
2 large onions cut into med size pieces
2 Tablespoons salt
1/2 Tablespoon pepper
3 whole bay leaves
3 beef bouillon cubes
pinch of sage
pinch of garlic
Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.
Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.
Bring up to a boil, then reduce heat.
Turn down to simmer for another 10 min.
Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.
Bring to a simmer, adding a little water as needed.
This stew is best cooked for several hours or even all day so start it early in the day.
jb
Cook it and use it in any recipe just the same as you would beef. Soak it the night before in salt water to help rid it of the game/wild taste.
What ever you do - make sure it's good and marinated! (At least 24hours - I use milk, italian dressing, onions, and tony's) Nothing worst than tough meat
I hate meat, want vegetarian recipes, tasty (obviously)?
You know when food is mushy and hot, like a casserole? I dont want that. We live in the desert so I want stuff that tastes ok warm or even cold. I normally eat meat but I'm pregnant and have hated meat for the past few months and am getting sick of cereal or peas and mash for dinner.... Thanks!I hate meat, want vegetarian recipes, tasty (obviously)?
im a pregnant vegetarian too...
i like pita hummus wraps
with italian dressing, cucumbers and letiuce... its gooood!!!!I hate meat, want vegetarian recipes, tasty (obviously)?
you could always have noodle salads or potatoe salads..
easy recipes include
(Tuna casserole)
1.can of tuna
2.green beans
3.some kind of noodle
4.mayonaise
5.sharp cheddar cheese
Boil some noodles,when done toss in a bowl %26amp; add the can of tuna with as much green beans as desired
then take as much mayonaise to your liking placing ontop of the ingredients listed above,stir togeather
when done serve into a bowl/plate %26amp; sprinkle sharp cheddar cheese over it..
absolutley delicious!! this was one of my favorites before I became vegetarian if you don't feel like using tuna you can always use just add other vegetables such as corn/brocolie inplace of the tuna
______________________________________鈥?br>
now for another recipe
(Easy potatoe salad)
ingredients
1.Potatoes
2.Onions or carrots/other veggies if wanted
3.Eggs
4.Mayonaise
5.Black pepper
peel potatoes %26amp; then boil them until soft
peel %26amp; chop some onions (you can add other veggies to it if
you want to such as carrots which can be good sometimes)
boil some eggs when done peel
Mash the potatoes in a bowl until smooth but still chunky
add the chopped onions %26amp; carrots or w/e els you'd like in it
slice the eggs %26amp; toss them in as well
add as much (Mayo to your liking %26amp; stir togeather)
sprinkle some black pepper %26amp; there you have it!
when done let it cool
Can be eaten warm or cold..enjoy! =)
How about falafel? Good when just made in a pita sandwich, with some hommus or cold on a salad of mixed greens with a greek dressing. Use the below recipe, or if you can find a box mix- they are actually really really good.
Falafel
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
Preparation1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
Try cold noodles, you can use spaghetti, rice vermicelli..etc, but choose very thin noodles.
Make sauce with chicken soup stocks, soy sauce, salt, vinegar(or lemon juice), pepper, and chopped garlic and ginger little sauteed with olive oil.
Boil noodles properly and cool them very much in iced water,and drain water off.
Put noodles on a dish and pour souse, served with shredded cabbage or lettuce, carrots, ham, tomatoes.
Edit (answer to below): I wonder that she eat meat normally, so if meals with some meat is delicious, she probably can eat meat.
PIZZA? i like eating pizza hot or cold and you can make yor own pizza and put whatever you want on it that you fany at the time? you could probably eat haf for lunch and the other half for your tea and you can add fries if you want?
CRUNCHY SALADS? if you want t be healthy a crunchy salad would be good? there are so many vegetables to use? have a cold crunchy salad of iceburg lettuce,cucumber, bell peppers, onions and a little vinigarette? or if you want it warm just get beansprouts, carrots, bell peppers, mushrooms,onions,and noodles and put them in a wok and you got yourself a stir fry? you can buy lovely sauces from the supermarket like black bean sauce, plum sauce, soy sauce or sweet and sour sauce? good luck!
Get the Vegan cookbook ';Veganomicon';, it has very good recipes. Here's their website too
http://www.theppk.com/nomicon.html
you can type in the main ingredient you want your food to be and get a recipe from it.
To the answerer above me... How is 'chicken soup stock' vegetarian? Or ham for that matter??theater
im a pregnant vegetarian too...
i like pita hummus wraps
with italian dressing, cucumbers and letiuce... its gooood!!!!I hate meat, want vegetarian recipes, tasty (obviously)?
you could always have noodle salads or potatoe salads..
easy recipes include
(Tuna casserole)
1.can of tuna
2.green beans
3.some kind of noodle
4.mayonaise
5.sharp cheddar cheese
Boil some noodles,when done toss in a bowl %26amp; add the can of tuna with as much green beans as desired
then take as much mayonaise to your liking placing ontop of the ingredients listed above,stir togeather
when done serve into a bowl/plate %26amp; sprinkle sharp cheddar cheese over it..
absolutley delicious!! this was one of my favorites before I became vegetarian if you don't feel like using tuna you can always use just add other vegetables such as corn/brocolie inplace of the tuna
______________________________________鈥?br>
now for another recipe
(Easy potatoe salad)
ingredients
1.Potatoes
2.Onions or carrots/other veggies if wanted
3.Eggs
4.Mayonaise
5.Black pepper
peel potatoes %26amp; then boil them until soft
peel %26amp; chop some onions (you can add other veggies to it if
you want to such as carrots which can be good sometimes)
boil some eggs when done peel
Mash the potatoes in a bowl until smooth but still chunky
add the chopped onions %26amp; carrots or w/e els you'd like in it
slice the eggs %26amp; toss them in as well
add as much (Mayo to your liking %26amp; stir togeather)
sprinkle some black pepper %26amp; there you have it!
when done let it cool
Can be eaten warm or cold..enjoy! =)
How about falafel? Good when just made in a pita sandwich, with some hommus or cold on a salad of mixed greens with a greek dressing. Use the below recipe, or if you can find a box mix- they are actually really really good.
Falafel
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
Preparation1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
Try cold noodles, you can use spaghetti, rice vermicelli..etc, but choose very thin noodles.
Make sauce with chicken soup stocks, soy sauce, salt, vinegar(or lemon juice), pepper, and chopped garlic and ginger little sauteed with olive oil.
Boil noodles properly and cool them very much in iced water,and drain water off.
Put noodles on a dish and pour souse, served with shredded cabbage or lettuce, carrots, ham, tomatoes.
Edit (answer to below): I wonder that she eat meat normally, so if meals with some meat is delicious, she probably can eat meat.
PIZZA? i like eating pizza hot or cold and you can make yor own pizza and put whatever you want on it that you fany at the time? you could probably eat haf for lunch and the other half for your tea and you can add fries if you want?
CRUNCHY SALADS? if you want t be healthy a crunchy salad would be good? there are so many vegetables to use? have a cold crunchy salad of iceburg lettuce,cucumber, bell peppers, onions and a little vinigarette? or if you want it warm just get beansprouts, carrots, bell peppers, mushrooms,onions,and noodles and put them in a wok and you got yourself a stir fry? you can buy lovely sauces from the supermarket like black bean sauce, plum sauce, soy sauce or sweet and sour sauce? good luck!
Get the Vegan cookbook ';Veganomicon';, it has very good recipes. Here's their website too
http://www.theppk.com/nomicon.html
you can type in the main ingredient you want your food to be and get a recipe from it.
To the answerer above me... How is 'chicken soup stock' vegetarian? Or ham for that matter??
Did the person wanting the panamanian souse and stew meat recipes ever get them? i am panamanian and can help.
probably not on the vegan/vegetarian section of answers.
Good recipes for cat meat?
Hello from Xiamen, China!
Do any persons have recipe for cooking cat meat? Much thanks is appreciated. I have cooking task at eatery tomorrow!
best and kind wishes,
JinhaiGood recipes for cat meat?
That's just mean, here's something special just for you.
May your crotch be infested with the fleas of 1000 camels and your arms too short to scratch!!!Good recipes for cat meat?
First cut up the tail and grill it as cat sausage. Then butcher the cat and cut up the steaks, cook them over a low heat like brisket . If you have a smoker use that. The French also eat deep fried cats legs. Err why are the cats suddenly giving me a funny look.
stuff it with a cornbread stuffing.and sew it up with cooking twine,then slow grill it,like you would a chicken.
Another jokester.
any good chinese resturaunt can give u a recipe :)
WHAT!?! wait... your kidding right?
Do any persons have recipe for cooking cat meat? Much thanks is appreciated. I have cooking task at eatery tomorrow!
best and kind wishes,
JinhaiGood recipes for cat meat?
That's just mean, here's something special just for you.
May your crotch be infested with the fleas of 1000 camels and your arms too short to scratch!!!Good recipes for cat meat?
First cut up the tail and grill it as cat sausage. Then butcher the cat and cut up the steaks, cook them over a low heat like brisket . If you have a smoker use that. The French also eat deep fried cats legs. Err why are the cats suddenly giving me a funny look.
stuff it with a cornbread stuffing.and sew it up with cooking twine,then slow grill it,like you would a chicken.
Another jokester.
any good chinese resturaunt can give u a recipe :)
WHAT!?! wait... your kidding right?
Any good no meat chili recipes?
I'd like to make some good no meat chili recipes (NO TOFU EITHER!!!). Most of the recipes I'm finding online call for tofu..ick!Any good no meat chili recipes?
I just made a completely delicious chili the other night. It was made with kidney beans, no tofu or TVP. I loved the thickness of the sauce and the heat in the back of my throat. Definitely check it out.Any good no meat chili recipes?
Enjoy the wholesome goodness of a carrot chili:
2 14-1/2-ounce cans vegetable broth
16 ounce packaged peeled wholesome baby carrots
1 large onion
1 4-ounce can diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup half-and-half or light cream
Fresh purple basil leaves (optional)
Directions
1. In a large saucepan or Dutch oven combine broth, wholesome carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat Simmer, covered, 12 minutes or until carrots are very tender.
2. In a food processor bowl or blender container process half of the mixture until smooth. Repeat with remaining mixture. Return mixture to saucepan. Stir in half-and-half or light cream. Heat through.
3. To serve, ladle soup into bowls. If desired, garnish with purple basil. Makes 8 side-dish servings.
All you need is quorn mince, a packet of Schwartzs chilli mix, tin of chopped tomatoes and a tin of kidney beans %26amp; some water. You'll need an extract to lift the quorn mince. You can make it in 10 minutes.
use morningstar farms instead of chopped meat.
http://www.seeveggiesdifferently.com/pro鈥?/a>
then follow a normal chili recipe.
textured vegetable protein
if u go to foodnetwork.com they have a lot of recipes
I just made a completely delicious chili the other night. It was made with kidney beans, no tofu or TVP. I loved the thickness of the sauce and the heat in the back of my throat. Definitely check it out.Any good no meat chili recipes?
Enjoy the wholesome goodness of a carrot chili:
2 14-1/2-ounce cans vegetable broth
16 ounce packaged peeled wholesome baby carrots
1 large onion
1 4-ounce can diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup half-and-half or light cream
Fresh purple basil leaves (optional)
Directions
1. In a large saucepan or Dutch oven combine broth, wholesome carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat Simmer, covered, 12 minutes or until carrots are very tender.
2. In a food processor bowl or blender container process half of the mixture until smooth. Repeat with remaining mixture. Return mixture to saucepan. Stir in half-and-half or light cream. Heat through.
3. To serve, ladle soup into bowls. If desired, garnish with purple basil. Makes 8 side-dish servings.
All you need is quorn mince, a packet of Schwartzs chilli mix, tin of chopped tomatoes and a tin of kidney beans %26amp; some water. You'll need an extract to lift the quorn mince. You can make it in 10 minutes.
use morningstar farms instead of chopped meat.
http://www.seeveggiesdifferently.com/pro鈥?/a>
then follow a normal chili recipe.
textured vegetable protein
if u go to foodnetwork.com they have a lot of recipes
Any one got tasty ,high protein ,no meat ,recipes please?
any type of recipes ,from any type of cuisine appreciated thanks.Any one got tasty ,high protein ,no meat ,recipes please?
Humus with Pita's.
Cottage cheese and jam
Yogurt and Bananas.
Tomato Pasta with Red Beans (bake some tomatoes in the oven with lots of garlic, basil, herbs, lemon juice, salt pepper - crush and mix with pasta and add in cooked beans)
Any one got tasty ,high protein ,no meat ,recipes please?
no meat....no meat WTF very un-Australian
Sorry..no meat no eat
Cooked carrots: Take some wholesome, fresh, carrots and cover with water. Cook until tender. Salt to taste. Enjoy.
Humus with Pita's.
Cottage cheese and jam
Yogurt and Bananas.
Tomato Pasta with Red Beans (bake some tomatoes in the oven with lots of garlic, basil, herbs, lemon juice, salt pepper - crush and mix with pasta and add in cooked beans)
Any one got tasty ,high protein ,no meat ,recipes please?
no meat....no meat WTF very un-Australian
Sorry..no meat no eat
Cooked carrots: Take some wholesome, fresh, carrots and cover with water. Cook until tender. Salt to taste. Enjoy.
What are some good diet recipes to make, I love chili so any diet chili to make? (with meat)?
I'm looking for some recipes that can help me lose, but a recipe that will give me a few leftovers.For example when I made the chicken soup, I had 26 cups, enough for a while to last me, so I want recipes to last me, since I don't have a whole lot to spend on dieting all the time.What are some good diet recipes to make, I love chili so any diet chili to make? (with meat)?
Depending how how low cal you want to make this, I can make it really low cal and very good, but it takes a bit of work.
Spray a non stick sautee pan with a bit of Pam. Then add diced 1 yellow onion, 2 cloves of garlic and half a pepper. Cook for about two minutes then add about 1/4 c. chicken stock, 1 finely diced chipotle pepper in adobo with about 1 tsp. of the sauce, and about 1 tbsp. each salt, pepper, chili powder and cumin. Let this cook on a light simmer until the liquid is almost gone. Then add about 1 lb. ground turkey breast. Sautee this up until almost done. Then add 2 large cans of diced tomatoes, 1 can of light kidney beans with the liquid and 1 can of dark kidney beans without the liquid. Mix in 1 tbsp each salt, pepper, chili powder, cumin, and oregano. Also 2 tbsp. of seasoning salt. Let it simmer on low for about 1 1/2 hours. It freezes really well. I do this all the time. Made it for superbowl and I thought I was going to have leftovers, but nothing.What are some good diet recipes to make, I love chili so any diet chili to make? (with meat)?
Chicken Chili
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Ingredients
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalape帽o chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
Directions
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.
Nutrition Facts
Nutrition facts per serving:
Calories 275
Total Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 66
Sodium (mg) 750
Carbohydrate (g) 33
Fiber (g) 11
Protein (g) 40
*Percent Daily Values are base on a 2,000 calorie diet
**************************************鈥?br>
You can cut some of the calories in this recipe by replacing the lean ground beef with ground turkey breast.
Chili
Prep: 15 minutes
Cook: 20 minutes
Ingredients
1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 packet chili seasoning mix
2 15-ounce cans red kidney beans, undrained
2 15-ounce cans spicy chili beans, undrained
2 14.5-ounce can diced tomatoes, undrained
4 to 6 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)
Directions
1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in chili seasoning mix, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 8 main-dish servings.
3. Chili for Two: Prepare as above, except divide all ingredients in half.
4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
Nutrition Facts
Nutrition facts per serving:
Calories 381
Total Fat (g) 15
Saturated Fat (g) 6
Cholesterol (mg) 71
Sodium (mg) 1265
Carbohydrate (g) 35
Fiber (g) 9
Protein (g) 32
Calcium (DV%) 11
Iron (DV%) 29
*Percent Daily Values are base on a 2,000 calorie diet
you can make chillie any kind and add red hot soace it sounds grose but its sossosososo good!
and then and some salt and peper then stur it and add other stuff you like to it. its so good
Make the chili with ground turkey instead of beef. Add lots of beans for fiber.
you can make chill just use ground turkey meet. that will help you because it dose not have a lot of fat in it like beef dose. going vegetarian helps as well.
I ameka good chili - I use lean grounf beef b/c I don't like ground turkey.....here it is....
1 pound lean ground beef - browned and drained
1 large or 2 small chopped onions
2 Large cans of diced tomatoes (only drain 1)
1 small can diced tomatoes (drained)
2 large 12 oz cans tomato sauce
2 packets chili seasoning mix
mix all together and simmer about an hour.
add beans if you want some fiber
Go to recipes.com you could choose your ingredients, calorie counts, %26amp; you could put in how many servings u want to make. They have a healthy food section also.
Use 1/2 turkey and 1/2 beef and brown them on the stove first so you can drain off the fat.
Add extra beans for fiber and vitamins.
Depending how how low cal you want to make this, I can make it really low cal and very good, but it takes a bit of work.
Spray a non stick sautee pan with a bit of Pam. Then add diced 1 yellow onion, 2 cloves of garlic and half a pepper. Cook for about two minutes then add about 1/4 c. chicken stock, 1 finely diced chipotle pepper in adobo with about 1 tsp. of the sauce, and about 1 tbsp. each salt, pepper, chili powder and cumin. Let this cook on a light simmer until the liquid is almost gone. Then add about 1 lb. ground turkey breast. Sautee this up until almost done. Then add 2 large cans of diced tomatoes, 1 can of light kidney beans with the liquid and 1 can of dark kidney beans without the liquid. Mix in 1 tbsp each salt, pepper, chili powder, cumin, and oregano. Also 2 tbsp. of seasoning salt. Let it simmer on low for about 1 1/2 hours. It freezes really well. I do this all the time. Made it for superbowl and I thought I was going to have leftovers, but nothing.What are some good diet recipes to make, I love chili so any diet chili to make? (with meat)?
Chicken Chili
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Ingredients
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalape帽o chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
Directions
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.
Nutrition Facts
Nutrition facts per serving:
Calories 275
Total Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 66
Sodium (mg) 750
Carbohydrate (g) 33
Fiber (g) 11
Protein (g) 40
*Percent Daily Values are base on a 2,000 calorie diet
**************************************鈥?br>
You can cut some of the calories in this recipe by replacing the lean ground beef with ground turkey breast.
Chili
Prep: 15 minutes
Cook: 20 minutes
Ingredients
1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 packet chili seasoning mix
2 15-ounce cans red kidney beans, undrained
2 15-ounce cans spicy chili beans, undrained
2 14.5-ounce can diced tomatoes, undrained
4 to 6 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)
Directions
1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in chili seasoning mix, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 8 main-dish servings.
3. Chili for Two: Prepare as above, except divide all ingredients in half.
4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
Nutrition Facts
Nutrition facts per serving:
Calories 381
Total Fat (g) 15
Saturated Fat (g) 6
Cholesterol (mg) 71
Sodium (mg) 1265
Carbohydrate (g) 35
Fiber (g) 9
Protein (g) 32
Calcium (DV%) 11
Iron (DV%) 29
*Percent Daily Values are base on a 2,000 calorie diet
you can make chillie any kind and add red hot soace it sounds grose but its sossosososo good!
and then and some salt and peper then stur it and add other stuff you like to it. its so good
Make the chili with ground turkey instead of beef. Add lots of beans for fiber.
you can make chill just use ground turkey meet. that will help you because it dose not have a lot of fat in it like beef dose. going vegetarian helps as well.
I ameka good chili - I use lean grounf beef b/c I don't like ground turkey.....here it is....
1 pound lean ground beef - browned and drained
1 large or 2 small chopped onions
2 Large cans of diced tomatoes (only drain 1)
1 small can diced tomatoes (drained)
2 large 12 oz cans tomato sauce
2 packets chili seasoning mix
mix all together and simmer about an hour.
add beans if you want some fiber
Go to recipes.com you could choose your ingredients, calorie counts, %26amp; you could put in how many servings u want to make. They have a healthy food section also.
Use 1/2 turkey and 1/2 beef and brown them on the stove first so you can drain off the fat.
Add extra beans for fiber and vitamins.
Easy pickling recipes for meat? (more specifically beef)?
Websites are even better. Please if you can reference to a website if possible. The best answer will require a website because I'm doing a science fair experiment.
Im using beef and I need to have something with salt in the recipeEasy pickling recipes for meat? (more specifically beef)?
I think you are looking for recipes for Saurbraten which is kind of a pickled form of beef that's not pickled tounge or other organ meat. It's more like a marinade that contains vinegar and is super delicious. (don't ask me why a vegitarian answered this question only for points I guess) here are some links
http://www.epicurious.com/recipes/food/v鈥?/a>
http://www.foodnetwork.com/recipes/cooki鈥?/a>
http://busycooks.about.com/od/beefroastr鈥?/a>Easy pickling recipes for meat? (more specifically beef)?
iam a veg sorry i dont notheater
Im using beef and I need to have something with salt in the recipeEasy pickling recipes for meat? (more specifically beef)?
I think you are looking for recipes for Saurbraten which is kind of a pickled form of beef that's not pickled tounge or other organ meat. It's more like a marinade that contains vinegar and is super delicious. (don't ask me why a vegitarian answered this question only for points I guess) here are some links
http://www.epicurious.com/recipes/food/v鈥?/a>
http://www.foodnetwork.com/recipes/cooki鈥?/a>
http://busycooks.about.com/od/beefroastr鈥?/a>Easy pickling recipes for meat? (more specifically beef)?
iam a veg sorry i dont no
Recipes that can help replace meat like lentils?
I am trying to cut out how much meat my family consumes because i think we eat more than we should. I want to start using lentils or beans but its too hot for soups and chili's and I have no idea how to use them!!
Does anyone have a lentil recipe or cold food that uses beans?? or anything else to help reduce our meat ?Recipes that can help replace meat like lentils?
i have no clue but bean dip?? that is sooo good!
Does anyone have a lentil recipe or cold food that uses beans?? or anything else to help reduce our meat ?Recipes that can help replace meat like lentils?
i have no clue but bean dip?? that is sooo good!
I had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
The tortillas were homemade. You filled them and rolled up. Then Poured the meat mixture on top as well.I had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
There are many ways to make tacos, in a Spanish sense.
First the saucy way is ground beef in a pan wait till its cooked , add i block of beef flavoring (you buy these mainly at any store ) depending on how many pounds you use of meat use you best judgment on the ingredients . Chop half onion , any kinda peppers (Serrano , jalapeno) use 4 to 3 , (depending remember) use one whole tomato (chopped of course), add them all in with the ground beef. Use garlic powder , also cumin powder blend them all in until ingredients are sauteed w/ meat. Then add 3 spoons of flour, a dab of pepper , and add 1 can of tomato sauce and add a cup of water . bring it to a boil for 3 to 5 minutes , wait till it thickens , add salt to it but not much and you have the dish you was looking for.
Its basically called carne en greve, but for tacos .
another way is to do it different but with no sauce is , the ground beef till cooked 1 block of beef flavoring ,cumin , garlic powder and a dab of pepper and a touch of salt.That's the traditional one for the Mexican tacos. well, hope I helped ya , have a good day.I had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
if they were fried they could have been flautas/taquitos, with a picadillo style salsa
soft -enchiladas ( meat ) with more sauce on top
but ,tacos are usually dry / soft or fried, and the sauces ( salsas ) are added to the inside with the exeption of the flautas where you top them !
more details would help for a better answer...
I believe you're talking about ';guisados'; they're kind of like beef stews.
My mom makes them all the time 'cause they're so easy to make.
I don't know how to cook, which is REALLY sad, but I found you these sites.
Hope I could help.
are you sure that they are tacos beacause my mom make ';enchiladas'; that are some what like that and they can be made of either beef or chicken is this sounds familiar let me know and i can give you the recipe
I t was prob. ';barbocaoa';, its like a stewed steak that is seasoned up real well and used in tacos with cilantro and white onion. Hope I helped, great luck to u.
Chicken Ranch Tacos
http://www.bettycrocker.com/cooking/cook鈥?/a>
Sounds like it wasn't taco meat, but beef chili instead. Yummy!
yeah thats called grease !!
There are many ways to make tacos, in a Spanish sense.
First the saucy way is ground beef in a pan wait till its cooked , add i block of beef flavoring (you buy these mainly at any store ) depending on how many pounds you use of meat use you best judgment on the ingredients . Chop half onion , any kinda peppers (Serrano , jalapeno) use 4 to 3 , (depending remember) use one whole tomato (chopped of course), add them all in with the ground beef. Use garlic powder , also cumin powder blend them all in until ingredients are sauteed w/ meat. Then add 3 spoons of flour, a dab of pepper , and add 1 can of tomato sauce and add a cup of water . bring it to a boil for 3 to 5 minutes , wait till it thickens , add salt to it but not much and you have the dish you was looking for.
Its basically called carne en greve, but for tacos .
another way is to do it different but with no sauce is , the ground beef till cooked 1 block of beef flavoring ,cumin , garlic powder and a dab of pepper and a touch of salt.That's the traditional one for the Mexican tacos. well, hope I helped ya , have a good day.I had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
if they were fried they could have been flautas/taquitos, with a picadillo style salsa
soft -enchiladas ( meat ) with more sauce on top
but ,tacos are usually dry / soft or fried, and the sauces ( salsas ) are added to the inside with the exeption of the flautas where you top them !
more details would help for a better answer...
I believe you're talking about ';guisados'; they're kind of like beef stews.
My mom makes them all the time 'cause they're so easy to make.
I don't know how to cook, which is REALLY sad, but I found you these sites.
Hope I could help.
are you sure that they are tacos beacause my mom make ';enchiladas'; that are some what like that and they can be made of either beef or chicken is this sounds familiar let me know and i can give you the recipe
I t was prob. ';barbocaoa';, its like a stewed steak that is seasoned up real well and used in tacos with cilantro and white onion. Hope I helped, great luck to u.
Chicken Ranch Tacos
http://www.bettycrocker.com/cooking/cook鈥?/a>
Sounds like it wasn't taco meat, but beef chili instead. Yummy!
yeah thats called grease !!
Imitation crab meat recipes?
I have a pound of imitation crab meat. I was thinking about making some crab cakes. But anyone with suggestions of good recipes crab cake or anything else I would love! Thanks!Imitation crab meat recipes?
Crab Meat Muffins
Ingredients
3 oz reduced fat cream cheese
2 tbsp mayonnaise
2 tbsp plain nonfat yogurt
1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
1 tsp Worcestershire sauce
4 drops Tobasco
1/4 tsp pepper
4 English muffins, split
8 oz imitiation crab meat, chopped
paprika
http://recipes.sparkpeople.com/recipe-de鈥?/a>
http://recipes.sparkpeople.com/great-rec鈥?/a>Imitation crab meat recipes?
Here's a delicious Crab Cakes recipe for you!! Enjoy!!
Crab Cakes
Serve these awesome flavorful crab cakes with remoulade or tartar sauce.
Ingredients:
* 8 ounces of imitation crab
* 1/4 cup of finely chopped celery
* 1/4 cup of finely chopped onion
* 1/2 small clove of garlic, finely minced, or dash garlic powder
* 1 tablespoon of finely chopped red bell pepper
* 1 egg
* 2 tablespoons of mayonnaise
* 1 teaspoon of Worcestershire sauce
* 1 cup of soft bread crumbs
* 1 1/2 teaspoons of Creole seasoning
* 4 tablespoons of butter
Preparation:
Rinse and pick over imitation crab meat, discarding any pieces of cartilage or shell. Try to leave lumps as big as possible. Heat 2 tablespoons butter in a big skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until its tender. Whisk egg in a bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine it with sauteed vegetables and soft bread crumbs, mixing it well. Add the imitation crab meat and form into loose patties; place it on waxed paper-lined plate. Refrigerate it for about 1 hour, or until its firm. Heat the remaining 4 tablespoons of butter in a big skillet over medium-low heat. Gently place the crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its cooked through. Serve it with a remoulade sauce or tartar sauce. This serves 4.
If you are in a hurry and want something easy to make, try this recipe for crab quiche.
http://www.prevacid.com/images/crab_quic鈥?/a>
Ingredients:
1 (9 inch) unbaked pie crust
陆 cup mayonnaise
3 eggs (beaten)
1 cup of crab meat (or imitation crab)
1 cup Swiss cheese
陆 cup milk and whip cream
2 tablespoons all-purpose flour
陆 cup green onions (chopped)
salt (optional, to your taste)
pepper (optional to your taste)
Pre-heat the oven to 350 degrees.In a bowl mix together eggs, milk,cream flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust.
Bake in the oven for 40-45 minutes or until a knife comes out clean.
if you like cocktail
boil the crab meat
meanwhile cut alot of onions, tomatoes, cilantro, lemon , avacado, and jalapeno and just mix them all together,
one the crab meat is done take out the water but do not dispose of all the water, add the dry crab meat to everything else and stir. add a little bit of the water to this so it wont be so dry,, EAT WITH CHIPS
OR
just boil it and take out the water and put a can of alfredo sauce into it.then mix in some noodles and you got some good alfredo
http://www.alaskaseafood.org/surimi/reci鈥?/a>
this site has tons of great recipes for surimi (fake crab)
Seafood Salad!
Really simple...great on crackers or toast or even with tortilla or pita chips
Just flake the crab meat and mix with enough mayo to coat...not too much but don't skimp (you can use cool whip as well) and salt and pepper to taste....it's yummy!
dip it in ranch dressing
Crab Meat Muffins
Ingredients
3 oz reduced fat cream cheese
2 tbsp mayonnaise
2 tbsp plain nonfat yogurt
1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
1 tsp Worcestershire sauce
4 drops Tobasco
1/4 tsp pepper
4 English muffins, split
8 oz imitiation crab meat, chopped
paprika
http://recipes.sparkpeople.com/recipe-de鈥?/a>
http://recipes.sparkpeople.com/great-rec鈥?/a>Imitation crab meat recipes?
Here's a delicious Crab Cakes recipe for you!! Enjoy!!
Crab Cakes
Serve these awesome flavorful crab cakes with remoulade or tartar sauce.
Ingredients:
* 8 ounces of imitation crab
* 1/4 cup of finely chopped celery
* 1/4 cup of finely chopped onion
* 1/2 small clove of garlic, finely minced, or dash garlic powder
* 1 tablespoon of finely chopped red bell pepper
* 1 egg
* 2 tablespoons of mayonnaise
* 1 teaspoon of Worcestershire sauce
* 1 cup of soft bread crumbs
* 1 1/2 teaspoons of Creole seasoning
* 4 tablespoons of butter
Preparation:
Rinse and pick over imitation crab meat, discarding any pieces of cartilage or shell. Try to leave lumps as big as possible. Heat 2 tablespoons butter in a big skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until its tender. Whisk egg in a bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine it with sauteed vegetables and soft bread crumbs, mixing it well. Add the imitation crab meat and form into loose patties; place it on waxed paper-lined plate. Refrigerate it for about 1 hour, or until its firm. Heat the remaining 4 tablespoons of butter in a big skillet over medium-low heat. Gently place the crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its cooked through. Serve it with a remoulade sauce or tartar sauce. This serves 4.
If you are in a hurry and want something easy to make, try this recipe for crab quiche.
http://www.prevacid.com/images/crab_quic鈥?/a>
Ingredients:
1 (9 inch) unbaked pie crust
陆 cup mayonnaise
3 eggs (beaten)
1 cup of crab meat (or imitation crab)
1 cup Swiss cheese
陆 cup milk and whip cream
2 tablespoons all-purpose flour
陆 cup green onions (chopped)
salt (optional, to your taste)
pepper (optional to your taste)
Pre-heat the oven to 350 degrees.In a bowl mix together eggs, milk,cream flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust.
Bake in the oven for 40-45 minutes or until a knife comes out clean.
if you like cocktail
boil the crab meat
meanwhile cut alot of onions, tomatoes, cilantro, lemon , avacado, and jalapeno and just mix them all together,
one the crab meat is done take out the water but do not dispose of all the water, add the dry crab meat to everything else and stir. add a little bit of the water to this so it wont be so dry,, EAT WITH CHIPS
OR
just boil it and take out the water and put a can of alfredo sauce into it.then mix in some noodles and you got some good alfredo
http://www.alaskaseafood.org/surimi/reci鈥?/a>
this site has tons of great recipes for surimi (fake crab)
Seafood Salad!
Really simple...great on crackers or toast or even with tortilla or pita chips
Just flake the crab meat and mix with enough mayo to coat...not too much but don't skimp (you can use cool whip as well) and salt and pepper to taste....it's yummy!
dip it in ranch dressing
I love some really tasty vegetarian recipes please no chicken or fish or meat but cheese is fine and eggs?
i dont like tofu but i like vegetarian sausages. Deserts too pleaseI love some really tasty vegetarian recipes please no chicken or fish or meat but cheese is fine and eggs?
Here are my fav. recipes: (including a beverage, main dish, a side dish, and 2 desserts)
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Beverage:
*Strawberry Smoothie:
Makes 8 servings
Essential Equipment: Blender
Ingredients:
*4 cups strawberries
*2 cups milk
*4 containers strawberry yogurt
Directions:
1. Reserve 4 strawberries for the garnish. Cut out the hull. 'or ';cap';, from the remaining strawberries w/ the point of a paring knife.
2. Place the strawberries, milk, and yogurt in a blender. Cover and blend on high speed for 30 seconds or until it's smooth.
3. Pour mixtures into glasses. Garnish each with a strawberry
(Add sugar until it's sweet enough for you)
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Main:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings. Cook: 15 Mins.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1. Fill the dutch oven half full of water. Add 1/2 teaspoon of salt. Cover %26amp; heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 min., stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
_2.Heat the Margarine %26amp; whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt %26amp; pepper until the mixture is smooth.
_3.Drain the fettuccine in a strainer or colander, %26amp; place in a large serving bowl or back in the dutch oven. Poor the sauce over the hot fettuccine, %26amp; stir until fettuccine is well coated. Sprinkle with parsley.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices. Bake: 20 mins.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp.
*1 loaf (1 pond) french bread
Directions:
_1.Heat the oven to 400 degrees.
_2.Peel %26amp; finely chop the garlic. Mix the garlic %26amp; margaine.
_3.Cut the bread crosswise into 1-inch slices. Spread margarine mixture over 1 side of each bread slice. Reeasemble the loaf, %26amp; wrap securley in heavy duty aluminum foil.
_4.Bake 15 to 20 mins. or until hot.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Dessert:
*Tiramisu:
This makes 9 servings. Refrigerate for 4 hours.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1.pour whipping cream into a medium bowl, %26amp; place in fridge to chill. the cream will whip better in a cold fridge.
_2.beat the cream cheese %26amp; powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth. Beat the rum on low speed, %26amp; set aside.
_3.beat the whipping cream on high speed until stiff peaks form. Gently spoon the whipped cream onto the cream cheese mixer. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl %26amp; up the side, turning the mixtures over.Rotate the bowl 1/4 turn, %26amp; repeat this down-across-up motion.Continue mixing in this way just until ingredients are blended.
_4.Split each ladyfinger horzontally in half. Arrange half of them, cut sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
_5.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture. Drizzle the remaining cup of cold espresso, %26amp; spread the remaining cream cheese mixture.
_6.Sprinkle the cocoa over the top of the dessert. If you have a small strainer, place the cocoain the strainer %26amp; shake it over the dessert. Otherwise. Shake the cocoa from a spoon. Cover %26amp; refrigerate for about 4 hours. If you want to, you can garnish each serving with a cherry.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
颅颅_Dessert #2:
*Triple Layer Treat:
`This recipe makes about 4 serings.
Five 3/4-inch thick slces of lowfat pond cake OR lowfat angel food cake
Four 4-ounce lowfat vanilla pudding cups OR 2 cups of vanilla pudding using lowfat (1%) milk
2 cups of Blueberries
1/2 cup of lowfat whiiped toping
~Directions:
1. Place five 3/4 inch cake inch slices in the bottom of four plastic cups. (If the slices don't fit, cut the cake into smaller pieces)
2. Top each slice of cake with pudding, some fruit, and whipped topping until the cup is full.
3. Refrigerate until served.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽悸?(炉`v麓炉)-禄鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
*Hope This Helps*I love some really tasty vegetarian recipes please no chicken or fish or meat but cheese is fine and eggs?
If you live in Australia you can get some meat free chicken stock and make yourself a nice plain rissotto adding some parma cheese in at the end if you desire. Rissotto is pretty easy, it's only; rice, onion (cook that off in a little olive oil til the rice and onion is mostly translucent) then add a little stock just to cover the rice a little, let it cook off then add a little more stock, let it cook off etc etc until the rice is cooked thru. You can add a mixture of diffy vegies thru it and add some parma cheese just before serving. You can have that with anything else you desire even if it's w/ your veggo sausages.
Desserts there are a wide variety it depends on whether or not you're into using milk or no? Instead of using normal milk I guess if you don't, you could whip up a cake using Soy milk (as you only use a little milk it won't over power the flavour too much) if you have some pineapple and brown sugar, look up upside down pineapple cake. They're yummy and if you do drink milk by chance, make yourself some custard to go with it.
Vegetarian Chili
1 can red kidney beans
1 can mixed beans
1 each chopped red pepper, yellow pepper, green pepper
1 c corn
1 bottle hot salsa (Don't use Dorito's brand, it is very sweet I usually use the cheapy store brand)
3 Tbsp chili powder
As much hot sauce as you like
Throw everything into a crock pot and cook on low for the day.
Serve with sour cream, shredded cheese, tortilla chips, guacamole, black olives.
Yummmmmmmmmmmm
Boco ground meat (the one that tastes like beef) and make tacos.
Boco ';turkey'; burger patties, make burgers and sweet potato fries.
eggs pan scrambled, served with spinach sauteed with garlic and onions, spray with butter and sprinkle with garlic powder. Delish for breakfast.
Boco ';sausage'; links on the side!
Poached eggs on boco :ham: on top of an english muffin with a holliendaise sauce.
Chocolate Chip Biscuits:
125g butter or margarine
1/3 cup brown sugar
1 egg, beaten
1 1/4 cups self-raising flour
185g dark/milk chocolate, finely chopped(or choc buttons will do)
Cream the butter/margarine %26amp; sugar together until light %26amp; fluffy. Beat in the egg, then sift in the flour. Mix in chocolate. Put teaspoons of mixture (roll into balls) slightly apart on a baking tray lined with baking paper %26amp; bake in preheated moderate oven, 180 degrees celcius, for 15-20mins, until golden brown. Transfer to a wire rack to cool.
U can have other variations such as white choc chips, macadamia nuts with choc chips. If u do put macadamias in, chop them up coz they are pretty big.
Here are my fav. recipes: (including a beverage, main dish, a side dish, and 2 desserts)
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Beverage:
*Strawberry Smoothie:
Makes 8 servings
Essential Equipment: Blender
Ingredients:
*4 cups strawberries
*2 cups milk
*4 containers strawberry yogurt
Directions:
1. Reserve 4 strawberries for the garnish. Cut out the hull. 'or ';cap';, from the remaining strawberries w/ the point of a paring knife.
2. Place the strawberries, milk, and yogurt in a blender. Cover and blend on high speed for 30 seconds or until it's smooth.
3. Pour mixtures into glasses. Garnish each with a strawberry
(Add sugar until it's sweet enough for you)
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Main:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings. Cook: 15 Mins.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1. Fill the dutch oven half full of water. Add 1/2 teaspoon of salt. Cover %26amp; heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 min., stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
_2.Heat the Margarine %26amp; whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt %26amp; pepper until the mixture is smooth.
_3.Drain the fettuccine in a strainer or colander, %26amp; place in a large serving bowl or back in the dutch oven. Poor the sauce over the hot fettuccine, %26amp; stir until fettuccine is well coated. Sprinkle with parsley.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices. Bake: 20 mins.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp.
*1 loaf (1 pond) french bread
Directions:
_1.Heat the oven to 400 degrees.
_2.Peel %26amp; finely chop the garlic. Mix the garlic %26amp; margaine.
_3.Cut the bread crosswise into 1-inch slices. Spread margarine mixture over 1 side of each bread slice. Reeasemble the loaf, %26amp; wrap securley in heavy duty aluminum foil.
_4.Bake 15 to 20 mins. or until hot.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
_Dessert:
*Tiramisu:
This makes 9 servings. Refrigerate for 4 hours.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1.pour whipping cream into a medium bowl, %26amp; place in fridge to chill. the cream will whip better in a cold fridge.
_2.beat the cream cheese %26amp; powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth. Beat the rum on low speed, %26amp; set aside.
_3.beat the whipping cream on high speed until stiff peaks form. Gently spoon the whipped cream onto the cream cheese mixer. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl %26amp; up the side, turning the mixtures over.Rotate the bowl 1/4 turn, %26amp; repeat this down-across-up motion.Continue mixing in this way just until ingredients are blended.
_4.Split each ladyfinger horzontally in half. Arrange half of them, cut sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
_5.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture. Drizzle the remaining cup of cold espresso, %26amp; spread the remaining cream cheese mixture.
_6.Sprinkle the cocoa over the top of the dessert. If you have a small strainer, place the cocoain the strainer %26amp; shake it over the dessert. Otherwise. Shake the cocoa from a spoon. Cover %26amp; refrigerate for about 4 hours. If you want to, you can garnish each serving with a cherry.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
颅颅_Dessert #2:
*Triple Layer Treat:
`This recipe makes about 4 serings.
Five 3/4-inch thick slces of lowfat pond cake OR lowfat angel food cake
Four 4-ounce lowfat vanilla pudding cups OR 2 cups of vanilla pudding using lowfat (1%) milk
2 cups of Blueberries
1/2 cup of lowfat whiiped toping
~Directions:
1. Place five 3/4 inch cake inch slices in the bottom of four plastic cups. (If the slices don't fit, cut the cake into smaller pieces)
2. Top each slice of cake with pudding, some fruit, and whipped topping until the cup is full.
3. Refrigerate until served.
鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽悸?(炉`v麓炉)-禄鈽?鈽?鈽?鈽?鈽?鈽?鈽?鈽?br>
*Hope This Helps*I love some really tasty vegetarian recipes please no chicken or fish or meat but cheese is fine and eggs?
If you live in Australia you can get some meat free chicken stock and make yourself a nice plain rissotto adding some parma cheese in at the end if you desire. Rissotto is pretty easy, it's only; rice, onion (cook that off in a little olive oil til the rice and onion is mostly translucent) then add a little stock just to cover the rice a little, let it cook off then add a little more stock, let it cook off etc etc until the rice is cooked thru. You can add a mixture of diffy vegies thru it and add some parma cheese just before serving. You can have that with anything else you desire even if it's w/ your veggo sausages.
Desserts there are a wide variety it depends on whether or not you're into using milk or no? Instead of using normal milk I guess if you don't, you could whip up a cake using Soy milk (as you only use a little milk it won't over power the flavour too much) if you have some pineapple and brown sugar, look up upside down pineapple cake. They're yummy and if you do drink milk by chance, make yourself some custard to go with it.
Vegetarian Chili
1 can red kidney beans
1 can mixed beans
1 each chopped red pepper, yellow pepper, green pepper
1 c corn
1 bottle hot salsa (Don't use Dorito's brand, it is very sweet I usually use the cheapy store brand)
3 Tbsp chili powder
As much hot sauce as you like
Throw everything into a crock pot and cook on low for the day.
Serve with sour cream, shredded cheese, tortilla chips, guacamole, black olives.
Yummmmmmmmmmmm
Boco ground meat (the one that tastes like beef) and make tacos.
Boco ';turkey'; burger patties, make burgers and sweet potato fries.
eggs pan scrambled, served with spinach sauteed with garlic and onions, spray with butter and sprinkle with garlic powder. Delish for breakfast.
Boco ';sausage'; links on the side!
Poached eggs on boco :ham: on top of an english muffin with a holliendaise sauce.
Chocolate Chip Biscuits:
125g butter or margarine
1/3 cup brown sugar
1 egg, beaten
1 1/4 cups self-raising flour
185g dark/milk chocolate, finely chopped(or choc buttons will do)
Cream the butter/margarine %26amp; sugar together until light %26amp; fluffy. Beat in the egg, then sift in the flour. Mix in chocolate. Put teaspoons of mixture (roll into balls) slightly apart on a baking tray lined with baking paper %26amp; bake in preheated moderate oven, 180 degrees celcius, for 15-20mins, until golden brown. Transfer to a wire rack to cool.
U can have other variations such as white choc chips, macadamia nuts with choc chips. If u do put macadamias in, chop them up coz they are pretty big.
You know the packages of ';fake'; crab meat that you can buy? Do you have any good recipes -- for hot dishes?
HOT SEAFOOD DIP
2 pkgs (8 oz each) light cream cheese, softened
1 (8 oz) pkg imitation crab meat (surimi), flaked
2 tablespoons green onion, minced
1 tablespoon prepared horseradish
1 tablespoon RedHot sauce
1 teaspoon Worcestershire sauce
1/2 cup almonds, sliced
paprika
TO SERVE:
crackers
vegetable dippers
Preheat oven to 375 degrees F.
Beat or process cream cheese in an electric mixer or food processor until smooth and creamy. Add the crab, onion, horseradish, hot sauce and the Worcestershire sauce; beat or process until well blended.
Spread cream cheese mixture onto a 9-inch pie plate. Top with almonds and sprinkle with paprika.
Bake for about 20 minutes or until the mixture is heated through and almonds are golden.
Serve with crackers or with vegetable dippers.
Makes 3 cups
Source: Quick %26amp; Tasty Recipes, August 2000
Here's another:
Crab casserole
2 cups imitation crabmeat, shredded
1 cup chopped celery
1/2 cup chopped onions
1 cup cooked rice or diced potatoes
1/2 cup mayonnaise
1 can cream of chicken soup
1 can water chestnuts, chopped
1/2 lb fresh mushrooms, chopped
3/4 cup buttered bread crumbs
Mix all ingredients, except bread crumbs, together and put into a casserole.
(This is a big recipe- you may need to use 2.) Top with buttered bread crumbs.
Bake at 350 degrees for 30 minutes.You know the packages of ';fake'; crab meat that you can buy? Do you have any good recipes -- for hot dishes?
You can make a seafood Alfredo .You know the packages of ';fake'; crab meat that you can buy? Do you have any good recipes -- for hot dishes?
crab alfredo
Croquetas De Jaibas, Estilo Ybor (Ybor City's Deviled Crabs)
DOUGH RECIPE
2 day-old loaf white bread
1 teaspoon salt
1 lb fine breadcrumbs
1 teaspoon paprika
crab mixture
1/4 cup olive oil
1 large bermuda onion, finely chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon sugar
1 bay leaf
1 teaspoon chopped parsley
1 (8 ounce) can tomato sauce
1 pinch nutmeg
1 lb white crab meat (canned, fresh or frozen)
1 ounce dry sherry
Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly.
Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate.
Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette.
Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.(Make sure you have lots of your favorite red pepper sauce available to pour onto them, it makes them even more delicious.).
Crabmeat Stuffed Tilapia
1 small onion
1 celery rib
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat, Phillips Pasteurized Crab meat
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted
paprika
Preheat oven to 400 degrees farrenheit.
chop the onion and celery into fine pieces.
flake the crabmeat and check for pieces of shells.
Sautee onion and celery in butter until tender.
add parsley and remove from heat.
stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
Spray casserole or oven pan with cooking spray.
Spread the mixture over the Tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
Sprinkle with melted butter and paprika.
Place in a 400 degree oven for about 20 to 25 minutes until the Tilapia flakes easily with a fork.
Charleston She-Crab Soup
1 tablespoon butter, unsalted
1 quart milk
1/2 cup heavy cream, whipped
1 teaspoon onion juice (may substitute lemon juice)
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon worcestershire sauce
1 teaspoon flour
2 cups white crab meat, and crab roe (eggs)
1/2 teaspoon salt
4-6 tablespoons dry sherry
paprika, and or fresh parsley (to garnish)
Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
Melt butter in the top of a double boiler and blend with the flour until smooth.
Add the milk gradually, stirring constantly.
Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
Add soup and top with a dollop of whipped cream.
Sprinkle with parsley and/or paprika.
Sourdough Crab Cakes
1 (6 ounce) can bumblebee white crab meat, drained
1 (6 ounce) can bumblebee regular medium shrimp, drained
2 tablespoons chopped onions
1/3 cup mayonnaise
1/4 cup butter, melted
2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1 dash salt
1 dash pepper
1 dash seafood seasoning
6 English muffins, split into 12 halves
1 dash paprika
1 (5 ounce) bottle of tabasco brand red pepper sauce
1 (5 ounce) bottle of tabasco brand green hot pepper sauce
Mix first ten ingredients together until blended.
Top each English muffin half with 1/6th of the crab-shrimp mixture.
Broil until golden brown on top.
Garnish with paprika.
Serve with Tabasco鈩?Brand Red Pepper or Tabasco鈩?Brand Green Pepper Sauce.
5-Cheese Crab Lasagna With Roasted Garlic and Vegetables
3 heads garlic
3 tablespoons extra virgin olive oil, plus
2 teaspoons extra virgin olive oil, divided
1/4 cup dry white wine, plus
2 teaspoons dry white wine, divided
2 bunches fresh asparagus (30-40 spears)
cooking spray (such as Pam)
garlic salt
salt %26amp; freshly ground black pepper, to taste, divided
3 red bell peppers (sweet)
3 tablespoons finely chopped fresh basil, divided
8 ounces dry lasagna noodles
8 roma tomatoes
1 1/2 teaspoons dried oregano
1/2 cup grated parmesan-romano cheese mix, plus
2 tablespoons grated parmesan-romano cheese mix, divided
3 tablespoons butter
1 cup finely minced sweet onions (such as Vidalia)
5 tablespoons flour
2 cups fat-free half-and-half
1/2 lb whole milk ricotta cheese
3/4-1 lb canned white crab meat, flaked
1/2 lemon, juice of
1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese)
1/2 lb havarti with dill
1/2 lb fontina
1/4 teaspoon Old Bay Seasoning
Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
Turn oven to 375 degrees F.
Cut tops off of the heads of garlic and discard excess skin.
Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
Fold up edges of foil and add 2 tsp white wine to the bottom.
Seal packet tightly and place in oven.
Bake 40-45 minutes or until garlic is tender when pierced.
Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
Roast Asparagus: Turn up heat to 400 degrees F.
Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
Discard ends (or save for soup).
Pare leaves from stalks, leaving the tips intact.
Soak asparagus in cold water for 10 minutes.
Spray two cookie sheets (preferably with rims) with cooking spray.
Rinse asparagus twice and drain.
Blot dry with paper towels.
Place in a large bowl.
Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
Toss to coat.
Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
Set bowl aside.
Roast asparagus 8 minutes or until bright green and crisp-tender.
Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
Roast Peppers: Turn on broiler.
Cut peppers in half vertically through the stems.
Rinse and remove seeds, stems and soft white inner parts.
Blot dry with a paper towel.
Place peppers on one of the previously used cookie sheets, cut-side down.
Broil 5 minutes.
Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about 戮 blackened.
Turn off broiler.
Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
Let rest 10 minutes.
Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
Cut peppers into strips and place in the bowl with the leftover olive oil.
Add 2 Tbsp finely chopped fresh basil to the bowl.
Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
Cover lightly with foil and set aside.
There should be a little olive oil and basil left in the bowl; set bowl aside.
Cook Noodles: When water is boiling, add noodles and cook according to package directions.
Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
Spray foil with cooking spray.
When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
Spray tops of noodles with cooking spray.
Set aside.
Roast Tomatoes: Turn broiler back on.
Spray the cookie sheet used for the peppers with more cooking spray.
Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
Place tomatoes in bowl with the leftover olive oil.
Add 1 tsp olive oil, 1 陆 tsp oregano, and 1 Tbsp chopped basil to the bowl.
Toss tomatoes to coat.
Arrange on cookie sheets, cut-side up.
Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
Sprinkle with 2 Tbsp grated parmesan-romano cheese.
Broil 4 minutes.
Carefully rotate cookie sheets 180 degrees.
Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
Peel off loose skins, if desired.
Set sheets of tomatoes aside to cool.
Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
Add onion and sprinkle lightly with salt.
Saute 5-8 minutes or until softened.
Turn down heat to low.
Squeeze roasted garlic from individual cloves into skillet.
Stir well, mashing any whole cloves with back of spoon.
Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
Add 5 Tbsp flour and return heat to medium low.
Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste 鈥?turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
Add 录 cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
Turn off heat.
Add ricotta, crab, and lemon juice.
Stir very well.
Taste for salt and adjust if necessary.
Set aside.
Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
Arrange 录 of noodles (3 noodles) on bottom of pan.
Top noodles with 录 of sauce.
Arrange tomatoes on top of sauce.
Top tomatoes with provel to cover.
Add a second layer of 3 noodles.
Press down gently but firmly.
Add another 录 of sauce.
Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
Choose the less beautiful spears (the rest will go on top).
Top asparagus with sliced havarti with dill.
Add a third layer of 3 noodles.
Press down gently but firmly.
Top with 录 of sauce (half of remaining sauce).
Arrange peppers on top of sauce.
Cover peppers with sliced fontina.
Add the last layer of 3 noodles.
Press down gently and firmly.
Top with remaining sauce.
Top sauce with the rest of the asparagus, nicely arranged in two rows.
Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
Top with 陆 cup grated parmesan-romano cheese.
Sprinkle with Old Bay seasoning and spray with cooking spray.
Cover with foil and refrigerate overnight.
Bake Lasagna: Preheat oven to 350 degrees F.
Bake lasagna, still covered with foil, for 30 minutes.
Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.
1. Blue crab dip
8 ounces cream cheese, softened
3 teaspoons heavy whipping cream
2 tablespoons grated parmesan cheese
1 tablespoon apple juice or white wine
2 tablespoons diced red bell peppers
1 tablespoon diced roma tomatoes
2 tablespoons diced green onions
1/2-1 teaspoon liquid crab boil seasoning
2 dashes ground mustard
2 dashes hot sauce
6 ounces lump crabmeat, drained
1 tablespoon fresh grated parmesan cheese (to garnish)
Fold all ingrediants together except 1 T parmesan cheese.
spread evenly into oven proof baking dish.
Microwave for 2 minutes.
Transfer to oven and broil till top is slightly browned.
Garnish with parmesan and serve with Tortilla chips or toasted sourdough baguets.
For a little more zing we add extra (about another 1 t) crab boil, be carefull it can add quite a kick!
2.Crab Rangoon
1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrappers (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)
Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
Place all 6 in the hot oil and repeat process.
By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
You want them a nice golden color.
When done remove with a slotted spoon and drain on paper towels.
Repeat until done.
Try to share.
Creamy Crab Pasta
Ingredients:
1 pound Favorite pasta shape -- uncooked
1 cup Dry white wine
1 Shallot
OR
1 small Yellow onion, finely diced
2 cloves Garlic; minced
4 tablespoons Butter or margarine
4 tablespoons All-purpose flour
3 cups Skim milk
1 jar (4 oz size) Pimientos; well-drained
8 ounces Crabmeat -- picked over for shells
1/2 teaspoon Salt
Directions:
Prepare pasta according to package directions; drain.
Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan.
Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.
In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.
Toss sauce with cooked pasta and serve immediately.
Each serving provides: 735 Calories; 31 g Protein; 119 g Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories from Fat: 14%
This recipe for Creamy Crab Pasta With Red Pepper Sauce serves/makes 6
2 pkgs (8 oz each) light cream cheese, softened
1 (8 oz) pkg imitation crab meat (surimi), flaked
2 tablespoons green onion, minced
1 tablespoon prepared horseradish
1 tablespoon RedHot sauce
1 teaspoon Worcestershire sauce
1/2 cup almonds, sliced
paprika
TO SERVE:
crackers
vegetable dippers
Preheat oven to 375 degrees F.
Beat or process cream cheese in an electric mixer or food processor until smooth and creamy. Add the crab, onion, horseradish, hot sauce and the Worcestershire sauce; beat or process until well blended.
Spread cream cheese mixture onto a 9-inch pie plate. Top with almonds and sprinkle with paprika.
Bake for about 20 minutes or until the mixture is heated through and almonds are golden.
Serve with crackers or with vegetable dippers.
Makes 3 cups
Source: Quick %26amp; Tasty Recipes, August 2000
Here's another:
Crab casserole
2 cups imitation crabmeat, shredded
1 cup chopped celery
1/2 cup chopped onions
1 cup cooked rice or diced potatoes
1/2 cup mayonnaise
1 can cream of chicken soup
1 can water chestnuts, chopped
1/2 lb fresh mushrooms, chopped
3/4 cup buttered bread crumbs
Mix all ingredients, except bread crumbs, together and put into a casserole.
(This is a big recipe- you may need to use 2.) Top with buttered bread crumbs.
Bake at 350 degrees for 30 minutes.You know the packages of ';fake'; crab meat that you can buy? Do you have any good recipes -- for hot dishes?
You can make a seafood Alfredo .You know the packages of ';fake'; crab meat that you can buy? Do you have any good recipes -- for hot dishes?
crab alfredo
Croquetas De Jaibas, Estilo Ybor (Ybor City's Deviled Crabs)
DOUGH RECIPE
2 day-old loaf white bread
1 teaspoon salt
1 lb fine breadcrumbs
1 teaspoon paprika
crab mixture
1/4 cup olive oil
1 large bermuda onion, finely chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon sugar
1 bay leaf
1 teaspoon chopped parsley
1 (8 ounce) can tomato sauce
1 pinch nutmeg
1 lb white crab meat (canned, fresh or frozen)
1 ounce dry sherry
Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly.
Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate.
Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette.
Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.(Make sure you have lots of your favorite red pepper sauce available to pour onto them, it makes them even more delicious.).
Crabmeat Stuffed Tilapia
1 small onion
1 celery rib
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat, Phillips Pasteurized Crab meat
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted
paprika
Preheat oven to 400 degrees farrenheit.
chop the onion and celery into fine pieces.
flake the crabmeat and check for pieces of shells.
Sautee onion and celery in butter until tender.
add parsley and remove from heat.
stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
Spray casserole or oven pan with cooking spray.
Spread the mixture over the Tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
Sprinkle with melted butter and paprika.
Place in a 400 degree oven for about 20 to 25 minutes until the Tilapia flakes easily with a fork.
Charleston She-Crab Soup
1 tablespoon butter, unsalted
1 quart milk
1/2 cup heavy cream, whipped
1 teaspoon onion juice (may substitute lemon juice)
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon worcestershire sauce
1 teaspoon flour
2 cups white crab meat, and crab roe (eggs)
1/2 teaspoon salt
4-6 tablespoons dry sherry
paprika, and or fresh parsley (to garnish)
Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
Melt butter in the top of a double boiler and blend with the flour until smooth.
Add the milk gradually, stirring constantly.
Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
Add soup and top with a dollop of whipped cream.
Sprinkle with parsley and/or paprika.
Sourdough Crab Cakes
1 (6 ounce) can bumblebee white crab meat, drained
1 (6 ounce) can bumblebee regular medium shrimp, drained
2 tablespoons chopped onions
1/3 cup mayonnaise
1/4 cup butter, melted
2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1 dash salt
1 dash pepper
1 dash seafood seasoning
6 English muffins, split into 12 halves
1 dash paprika
1 (5 ounce) bottle of tabasco brand red pepper sauce
1 (5 ounce) bottle of tabasco brand green hot pepper sauce
Mix first ten ingredients together until blended.
Top each English muffin half with 1/6th of the crab-shrimp mixture.
Broil until golden brown on top.
Garnish with paprika.
Serve with Tabasco鈩?Brand Red Pepper or Tabasco鈩?Brand Green Pepper Sauce.
5-Cheese Crab Lasagna With Roasted Garlic and Vegetables
3 heads garlic
3 tablespoons extra virgin olive oil, plus
2 teaspoons extra virgin olive oil, divided
1/4 cup dry white wine, plus
2 teaspoons dry white wine, divided
2 bunches fresh asparagus (30-40 spears)
cooking spray (such as Pam)
garlic salt
salt %26amp; freshly ground black pepper, to taste, divided
3 red bell peppers (sweet)
3 tablespoons finely chopped fresh basil, divided
8 ounces dry lasagna noodles
8 roma tomatoes
1 1/2 teaspoons dried oregano
1/2 cup grated parmesan-romano cheese mix, plus
2 tablespoons grated parmesan-romano cheese mix, divided
3 tablespoons butter
1 cup finely minced sweet onions (such as Vidalia)
5 tablespoons flour
2 cups fat-free half-and-half
1/2 lb whole milk ricotta cheese
3/4-1 lb canned white crab meat, flaked
1/2 lemon, juice of
1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese)
1/2 lb havarti with dill
1/2 lb fontina
1/4 teaspoon Old Bay Seasoning
Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
Turn oven to 375 degrees F.
Cut tops off of the heads of garlic and discard excess skin.
Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
Fold up edges of foil and add 2 tsp white wine to the bottom.
Seal packet tightly and place in oven.
Bake 40-45 minutes or until garlic is tender when pierced.
Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
Roast Asparagus: Turn up heat to 400 degrees F.
Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
Discard ends (or save for soup).
Pare leaves from stalks, leaving the tips intact.
Soak asparagus in cold water for 10 minutes.
Spray two cookie sheets (preferably with rims) with cooking spray.
Rinse asparagus twice and drain.
Blot dry with paper towels.
Place in a large bowl.
Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
Toss to coat.
Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
Set bowl aside.
Roast asparagus 8 minutes or until bright green and crisp-tender.
Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
Roast Peppers: Turn on broiler.
Cut peppers in half vertically through the stems.
Rinse and remove seeds, stems and soft white inner parts.
Blot dry with a paper towel.
Place peppers on one of the previously used cookie sheets, cut-side down.
Broil 5 minutes.
Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about 戮 blackened.
Turn off broiler.
Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
Let rest 10 minutes.
Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
Cut peppers into strips and place in the bowl with the leftover olive oil.
Add 2 Tbsp finely chopped fresh basil to the bowl.
Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
Cover lightly with foil and set aside.
There should be a little olive oil and basil left in the bowl; set bowl aside.
Cook Noodles: When water is boiling, add noodles and cook according to package directions.
Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
Spray foil with cooking spray.
When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
Spray tops of noodles with cooking spray.
Set aside.
Roast Tomatoes: Turn broiler back on.
Spray the cookie sheet used for the peppers with more cooking spray.
Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
Place tomatoes in bowl with the leftover olive oil.
Add 1 tsp olive oil, 1 陆 tsp oregano, and 1 Tbsp chopped basil to the bowl.
Toss tomatoes to coat.
Arrange on cookie sheets, cut-side up.
Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
Sprinkle with 2 Tbsp grated parmesan-romano cheese.
Broil 4 minutes.
Carefully rotate cookie sheets 180 degrees.
Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
Peel off loose skins, if desired.
Set sheets of tomatoes aside to cool.
Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
Add onion and sprinkle lightly with salt.
Saute 5-8 minutes or until softened.
Turn down heat to low.
Squeeze roasted garlic from individual cloves into skillet.
Stir well, mashing any whole cloves with back of spoon.
Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
Add 5 Tbsp flour and return heat to medium low.
Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste 鈥?turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
Add 录 cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
Turn off heat.
Add ricotta, crab, and lemon juice.
Stir very well.
Taste for salt and adjust if necessary.
Set aside.
Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
Arrange 录 of noodles (3 noodles) on bottom of pan.
Top noodles with 录 of sauce.
Arrange tomatoes on top of sauce.
Top tomatoes with provel to cover.
Add a second layer of 3 noodles.
Press down gently but firmly.
Add another 录 of sauce.
Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
Choose the less beautiful spears (the rest will go on top).
Top asparagus with sliced havarti with dill.
Add a third layer of 3 noodles.
Press down gently but firmly.
Top with 录 of sauce (half of remaining sauce).
Arrange peppers on top of sauce.
Cover peppers with sliced fontina.
Add the last layer of 3 noodles.
Press down gently and firmly.
Top with remaining sauce.
Top sauce with the rest of the asparagus, nicely arranged in two rows.
Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
Top with 陆 cup grated parmesan-romano cheese.
Sprinkle with Old Bay seasoning and spray with cooking spray.
Cover with foil and refrigerate overnight.
Bake Lasagna: Preheat oven to 350 degrees F.
Bake lasagna, still covered with foil, for 30 minutes.
Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.
1. Blue crab dip
8 ounces cream cheese, softened
3 teaspoons heavy whipping cream
2 tablespoons grated parmesan cheese
1 tablespoon apple juice or white wine
2 tablespoons diced red bell peppers
1 tablespoon diced roma tomatoes
2 tablespoons diced green onions
1/2-1 teaspoon liquid crab boil seasoning
2 dashes ground mustard
2 dashes hot sauce
6 ounces lump crabmeat, drained
1 tablespoon fresh grated parmesan cheese (to garnish)
Fold all ingrediants together except 1 T parmesan cheese.
spread evenly into oven proof baking dish.
Microwave for 2 minutes.
Transfer to oven and broil till top is slightly browned.
Garnish with parmesan and serve with Tortilla chips or toasted sourdough baguets.
For a little more zing we add extra (about another 1 t) crab boil, be carefull it can add quite a kick!
2.Crab Rangoon
1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrappers (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)
Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
Place all 6 in the hot oil and repeat process.
By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
You want them a nice golden color.
When done remove with a slotted spoon and drain on paper towels.
Repeat until done.
Try to share.
Creamy Crab Pasta
Ingredients:
1 pound Favorite pasta shape -- uncooked
1 cup Dry white wine
1 Shallot
OR
1 small Yellow onion, finely diced
2 cloves Garlic; minced
4 tablespoons Butter or margarine
4 tablespoons All-purpose flour
3 cups Skim milk
1 jar (4 oz size) Pimientos; well-drained
8 ounces Crabmeat -- picked over for shells
1/2 teaspoon Salt
Directions:
Prepare pasta according to package directions; drain.
Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan.
Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.
In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.
Toss sauce with cooked pasta and serve immediately.
Each serving provides: 735 Calories; 31 g Protein; 119 g Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories from Fat: 14%
This recipe for Creamy Crab Pasta With Red Pepper Sauce serves/makes 6
My husband is a meat and potato fan. I need new recipes and help. I can cook but I love vegtables.?
my husband is not a pasta or rice fan either, so I am limited. Can some one please help me? Bored of cooking need something new!!! HELP!!!!!!!!!!!!My husband is a meat and potato fan. I need new recipes and help. I can cook but I love vegtables.?
HOT BEEF
For Roast:
1 2lb beef roast
2 cups water
1/2 an onion
1 tsp each seasoning salt, garlic powder and black pepper
Combine seasoning salt, garlic and black pepper, rub over roast. Place roast, water, and onion in crockpot and cook on low 6-8 hours. Remove roast from Crockpot and allow to cool. Slice or shred.
For Gravy: Take liquid from crockpot and place in a saucepan. Mix 1 tbsp. cornstarch with 3 tbsp. cold water. Bring liquid to boil, add cornstarch slurry to liquid. Stir frequently to prevent lumps and allow to thicken.
Hot Beef: Place two slices of bread on a plate. Top with a layer of mashed potatoes, then top with shredded or sliced roast beef and top with gravy. Add salt and pepper to taste.
TATER TOTS AND BEEF
1 lb. ground beef
1 sm. onion (diced)
1 can cream of mushroom soup
Tater tots
Brown ground beef and add onion. Cook until onion is clear. Put in bottom of 1 quart casserole. Cover with mushroom soup. Top with tater tots. Bake 350 degrees until tater tots are brown.
SUPER QUICK AND DELICIOUS CHICKEN AND DUMPLINGS
2 lbs. chicken (skinless)
1 packet chicken Lipton ';Noodles and Sauce';
2 pkgs. refrigerator biscuit dough
1 c. milk
Boil chicken until well done. Remove from liquid and skim off any fat. When cool remove meat from bones. Meanwhile, add ';Noodles and Sauce'; packet and milk to boiling broth. Add chicken. Pull apart biscuit dough and add to boiling mixture. When dough floats, reduce heat and simmer about 30 minutes.
Pot Roast
5 pounds top or bottom round roast
1 1/2 cups dry red wine
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
Salt and pepper to taste
6 cups beef bouillon
1/4 cup olive oil
Preheat oven to 350 degrees F. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a crock pot. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the pot. Pour the beef bouillon into the pot, remove brown bits. Pour liquid over the roast and cover. Cook on low 6-8 hours
Homemade Pot Pie
4 Freezer Pie Shells
1 can of Veg-All
1 can of cream of chicken soup
1 package or 1 can of chicken
Mix the veg-all, soup and chicken. Place in one pie shell. Place additional pie shell on top of pie shell with ingredients. Puncture the pie shell with a fork for baking. The additional pie can be frozen until you are ready to bake it. Bake at 350 for 30-45 minutes - until golden brown. Also beef pot pie can be made by omiting the Veg-ALL and creamed soup, replacing those ingredients with Beef Stew or Campbells Chunky Veg Beef Soup.
Hashbrown Casserole
2 lb. bag of frozen hashbrowns or french fries
1/2 cup onion chopped
2 can cream of chicken soup
2 8 oz cartons sour cream
1 block cream cheese - softened
2 cups shredded cheddar cheese
6 oz bag one step stuffing
1/2 cup margarine - melted
1/2 teaspoon paprika
Preheat oven to 350. Place the hashbrowns in baking dish. Sprinkle chopped onion on top. Mix together soup, sour cream and cream cheese in separate bowl. Spoon that over the potatoes and onions. Sprinkle the cheddar cheese on top of soup mixture. Next, melt the butter and mix with the stuffing and paprika. Layer this on the very top. Bake for approximately 1 hour or until potatoes are tender.My husband is a meat and potato fan. I need new recipes and help. I can cook but I love vegtables.?
Well portabla mushrooms grilled in a steak sauce then staked with smoked mozzerlla cheese and some bazil with that drizzle some olive oil that . and you done it comes out fantastic
try meat loaf but put diced potatoes, and vegtables in the pan with it and put some seasoning on the potatoes and a lil butter and just cook it like you normally would. or instead of meatloaf do chicken, put the chicken diced potatoes and vegtables all in a baking dish with seasoning and a lil butter bake for like 30-35min or untill potatoes are soft. dont cutt then to big or it will take forever. i make these dishes for my husband and he likes them.
meatloaf sandwich with hash brown
Hearty Havarti Reuben Potato Casserole
Category: Casserole
Number of Servings: 6
Ingredients:
4 cups firmly packed mashed potatoes (from 22-ounce frozen package)
1 2/3 cups milk
1 cup sour cream
1 teaspoon caraway seed
3/4 cup (6 ounces) Wisconsin Sharp Cheddar cheese, shredded
1 can (14 ounces) sauerkraut, rinsed and well drained
1 package (5 ounces) sliced corned beef, cut into 1/2 inch pieces
1 cup tomato (about 2 medium), chopped, seeded
2 cups Wisconsin Havarti cheese, cut into 1/2 inch cubes
2 tablespoons fresh parsley, chopped
Preparation:
Prepare potatoes according to package directions, using milk and sour cream. Stir in caraway seed, cheddar cheese and sauerkraut. Mix well.
Spray 2-quart microwave-safe casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and Havarti cheese. Top with remaining potato mixture. Cover.
Microwave on high for 14 to 18 minutes or until casserole is thoroughly heated and cheese is melted. (Conventional oven: 350 degrees F for 45 minutes.) Sprinkle with parsley.
Sausage - Cornbread Casserole
Source: “gms39” – Chef2Chef forum member, Gina from North Carolina
Ingredients:
I cup yellow stone ground cornmeal
1 cup milk
1/2 teaspoon salt
2 extra large eggs, beaten
1/2 teaspoon baking soda
1 can (16 ounce) cream style corn
1 1/2 pounds pork sausage (your favorite brand) cooked, crumbled and drained
1 medium onion, finely chopped
2 (4 ounce cans) diced green chili peppers
1/2 pound medium cheddar cheese, shredded
Preparation:
In medium size mixing bowl combine first 6 ingredients and mix well.
Pour half the mixture into a buttered 3 quart casserole dish. Spread cooked sausage over cornmeal mixture followed by onion. Arrange the diced chilies and shredded cheese over the onion. Top all with remaining half of cornmeal mixture.
Place in preheated 350 degree oven and bake for 45 minutes or until inserted knife comes out clean.
Note: If you want more heat, substitute a can of chopped jalapenos in place of the chilies.
Seafood Casserole
What is conch? Seafood is the staple of the Bahamian diet. Conch (pronounced ';konk';) is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious, the conch meat is scored with a knife, lime juice and spices are sprinkled over the meat. It can also be deep-fried (called ';cracked conch';), steamed, added to soups, salads and stews or made into conch chowder and conch fritters.
Ingredients:
2 cups fresh conch, lobster, shrimp, or crawfish (grinded)
3 cups cream sauce (recipe follows)
1/2 cup grated cheese (American)
2 or 3 medium tomatoes
1 medium green pepper
(This casserole has the basic, remember the rule, a little of this, a little of that. Be creative, have fun, feel the food.)
Preparation:
Dissolve cheese in cream sauce. Place a layer of tomatoes, green pepper, and seafood in a baking dish. Cover with cream sauce and repeat.
Cover top with bread crumbs and bake for 1 to 1 1/2 hours at 350ºF.
Cream Sauce
Ingredients:
3 tablespoons butter
3 tablespoons flour
3 cups heavy cream
pinch garlic powder
1/2 teaspoon salt
Preparation:
Melt butter, add flour and blend. Cook for 4 minutes over medium-low heat. Add cream and cook over low heat until thick, stirring constantly. Add seasoning.
BASS-ACKWARD PIZZA CASSEROLE
Serves 8
Preparation: 1:10
Ingredients:
1 1/2 pounds beef, ground
1 16 oz. jar tomato sauce
1 cup onions, chopped
1 cup green bell peppers, chopped
1/2 cup water
1 package spaghetti sauce mix, 1 1/2 ounce
1 teaspoon oregano
1 clove garlic, chopped
2 cups mozzarella cheese, shredded
1 cup milk
1/4 cup margarine, melted
1 tablespoon canola oil
2 eggs
1 cup flour
Grease a 9X13 inch-baking dish. Preheat your oven to 350 degrees.
Brown the hamburger and drain. Add the tomato sauce, onion, peppers, water, sauce mix, oregano and garlic and simmer for 5-8 minutes. Adjust the seasonings if necessary. This part can be made a day in advance if you are concerned your guests or relatives might be looking over your shoulders. Pour the mixture into the greased pan. Set aside.
Sprinkle the cheese over the top of the meat evenly.
Combine the milk, margarine, oil and eggs in a bowl and beat on high for 1 minute. Add 1 cup of flour and beat for 2 minutes. Pour the mixture evenly over the top of the meat and cheese and bake for 30 minutes until golden brown and bubbling. Let stand for 10 minutes before serving.
Chicken Casserole, Lone Star
Ingredients
(6 servings)
2 Chickens--breasts, thighs, %26amp;
Drumsticks from both
Flour, salt, %26amp; pepper mixed
Ginger to taste
6 Carrots, peeled %26amp; quartered
4 tb Margarine
2 tb Flour
1 c Water
1 (10-3/4) can beef bouillon
1 tb Catsup
1 tb Worscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled %26amp; quartered
8 oz Mushrooms, sauteed
1 (8 oz) can english peas
Instructions
Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6
Polynesian Pepper Steak
http://groups.yahoo.com/group/rushinreci…
Japanese Beef Skewers
http://groups.yahoo.com/group/rushinreci…
Salsa Meatloaf
http://groups.yahoo.com/group/rushinreci…
Baked Turkey Chimichangas
http://groups.yahoo.com/group/rushinreci…
Chicken Pot Pie
http://groups.yahoo.com/group/rushinreci…
try curry without adding rice it has vegetables and meat in it so just look up the recipe somewhere and you will find it.
One word, CHEESE. Put cheese sauce on it and he will eat it.
Stew, Soups and bakes.theater
HOT BEEF
For Roast:
1 2lb beef roast
2 cups water
1/2 an onion
1 tsp each seasoning salt, garlic powder and black pepper
Combine seasoning salt, garlic and black pepper, rub over roast. Place roast, water, and onion in crockpot and cook on low 6-8 hours. Remove roast from Crockpot and allow to cool. Slice or shred.
For Gravy: Take liquid from crockpot and place in a saucepan. Mix 1 tbsp. cornstarch with 3 tbsp. cold water. Bring liquid to boil, add cornstarch slurry to liquid. Stir frequently to prevent lumps and allow to thicken.
Hot Beef: Place two slices of bread on a plate. Top with a layer of mashed potatoes, then top with shredded or sliced roast beef and top with gravy. Add salt and pepper to taste.
TATER TOTS AND BEEF
1 lb. ground beef
1 sm. onion (diced)
1 can cream of mushroom soup
Tater tots
Brown ground beef and add onion. Cook until onion is clear. Put in bottom of 1 quart casserole. Cover with mushroom soup. Top with tater tots. Bake 350 degrees until tater tots are brown.
SUPER QUICK AND DELICIOUS CHICKEN AND DUMPLINGS
2 lbs. chicken (skinless)
1 packet chicken Lipton ';Noodles and Sauce';
2 pkgs. refrigerator biscuit dough
1 c. milk
Boil chicken until well done. Remove from liquid and skim off any fat. When cool remove meat from bones. Meanwhile, add ';Noodles and Sauce'; packet and milk to boiling broth. Add chicken. Pull apart biscuit dough and add to boiling mixture. When dough floats, reduce heat and simmer about 30 minutes.
Pot Roast
5 pounds top or bottom round roast
1 1/2 cups dry red wine
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
Salt and pepper to taste
6 cups beef bouillon
1/4 cup olive oil
Preheat oven to 350 degrees F. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a crock pot. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the pot. Pour the beef bouillon into the pot, remove brown bits. Pour liquid over the roast and cover. Cook on low 6-8 hours
Homemade Pot Pie
4 Freezer Pie Shells
1 can of Veg-All
1 can of cream of chicken soup
1 package or 1 can of chicken
Mix the veg-all, soup and chicken. Place in one pie shell. Place additional pie shell on top of pie shell with ingredients. Puncture the pie shell with a fork for baking. The additional pie can be frozen until you are ready to bake it. Bake at 350 for 30-45 minutes - until golden brown. Also beef pot pie can be made by omiting the Veg-ALL and creamed soup, replacing those ingredients with Beef Stew or Campbells Chunky Veg Beef Soup.
Hashbrown Casserole
2 lb. bag of frozen hashbrowns or french fries
1/2 cup onion chopped
2 can cream of chicken soup
2 8 oz cartons sour cream
1 block cream cheese - softened
2 cups shredded cheddar cheese
6 oz bag one step stuffing
1/2 cup margarine - melted
1/2 teaspoon paprika
Preheat oven to 350. Place the hashbrowns in baking dish. Sprinkle chopped onion on top. Mix together soup, sour cream and cream cheese in separate bowl. Spoon that over the potatoes and onions. Sprinkle the cheddar cheese on top of soup mixture. Next, melt the butter and mix with the stuffing and paprika. Layer this on the very top. Bake for approximately 1 hour or until potatoes are tender.My husband is a meat and potato fan. I need new recipes and help. I can cook but I love vegtables.?
Well portabla mushrooms grilled in a steak sauce then staked with smoked mozzerlla cheese and some bazil with that drizzle some olive oil that . and you done it comes out fantastic
try meat loaf but put diced potatoes, and vegtables in the pan with it and put some seasoning on the potatoes and a lil butter and just cook it like you normally would. or instead of meatloaf do chicken, put the chicken diced potatoes and vegtables all in a baking dish with seasoning and a lil butter bake for like 30-35min or untill potatoes are soft. dont cutt then to big or it will take forever. i make these dishes for my husband and he likes them.
meatloaf sandwich with hash brown
Hearty Havarti Reuben Potato Casserole
Category: Casserole
Number of Servings: 6
Ingredients:
4 cups firmly packed mashed potatoes (from 22-ounce frozen package)
1 2/3 cups milk
1 cup sour cream
1 teaspoon caraway seed
3/4 cup (6 ounces) Wisconsin Sharp Cheddar cheese, shredded
1 can (14 ounces) sauerkraut, rinsed and well drained
1 package (5 ounces) sliced corned beef, cut into 1/2 inch pieces
1 cup tomato (about 2 medium), chopped, seeded
2 cups Wisconsin Havarti cheese, cut into 1/2 inch cubes
2 tablespoons fresh parsley, chopped
Preparation:
Prepare potatoes according to package directions, using milk and sour cream. Stir in caraway seed, cheddar cheese and sauerkraut. Mix well.
Spray 2-quart microwave-safe casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and Havarti cheese. Top with remaining potato mixture. Cover.
Microwave on high for 14 to 18 minutes or until casserole is thoroughly heated and cheese is melted. (Conventional oven: 350 degrees F for 45 minutes.) Sprinkle with parsley.
Sausage - Cornbread Casserole
Source: “gms39” – Chef2Chef forum member, Gina from North Carolina
Ingredients:
I cup yellow stone ground cornmeal
1 cup milk
1/2 teaspoon salt
2 extra large eggs, beaten
1/2 teaspoon baking soda
1 can (16 ounce) cream style corn
1 1/2 pounds pork sausage (your favorite brand) cooked, crumbled and drained
1 medium onion, finely chopped
2 (4 ounce cans) diced green chili peppers
1/2 pound medium cheddar cheese, shredded
Preparation:
In medium size mixing bowl combine first 6 ingredients and mix well.
Pour half the mixture into a buttered 3 quart casserole dish. Spread cooked sausage over cornmeal mixture followed by onion. Arrange the diced chilies and shredded cheese over the onion. Top all with remaining half of cornmeal mixture.
Place in preheated 350 degree oven and bake for 45 minutes or until inserted knife comes out clean.
Note: If you want more heat, substitute a can of chopped jalapenos in place of the chilies.
Seafood Casserole
What is conch? Seafood is the staple of the Bahamian diet. Conch (pronounced ';konk';) is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious, the conch meat is scored with a knife, lime juice and spices are sprinkled over the meat. It can also be deep-fried (called ';cracked conch';), steamed, added to soups, salads and stews or made into conch chowder and conch fritters.
Ingredients:
2 cups fresh conch, lobster, shrimp, or crawfish (grinded)
3 cups cream sauce (recipe follows)
1/2 cup grated cheese (American)
2 or 3 medium tomatoes
1 medium green pepper
(This casserole has the basic, remember the rule, a little of this, a little of that. Be creative, have fun, feel the food.)
Preparation:
Dissolve cheese in cream sauce. Place a layer of tomatoes, green pepper, and seafood in a baking dish. Cover with cream sauce and repeat.
Cover top with bread crumbs and bake for 1 to 1 1/2 hours at 350ºF.
Cream Sauce
Ingredients:
3 tablespoons butter
3 tablespoons flour
3 cups heavy cream
pinch garlic powder
1/2 teaspoon salt
Preparation:
Melt butter, add flour and blend. Cook for 4 minutes over medium-low heat. Add cream and cook over low heat until thick, stirring constantly. Add seasoning.
BASS-ACKWARD PIZZA CASSEROLE
Serves 8
Preparation: 1:10
Ingredients:
1 1/2 pounds beef, ground
1 16 oz. jar tomato sauce
1 cup onions, chopped
1 cup green bell peppers, chopped
1/2 cup water
1 package spaghetti sauce mix, 1 1/2 ounce
1 teaspoon oregano
1 clove garlic, chopped
2 cups mozzarella cheese, shredded
1 cup milk
1/4 cup margarine, melted
1 tablespoon canola oil
2 eggs
1 cup flour
Grease a 9X13 inch-baking dish. Preheat your oven to 350 degrees.
Brown the hamburger and drain. Add the tomato sauce, onion, peppers, water, sauce mix, oregano and garlic and simmer for 5-8 minutes. Adjust the seasonings if necessary. This part can be made a day in advance if you are concerned your guests or relatives might be looking over your shoulders. Pour the mixture into the greased pan. Set aside.
Sprinkle the cheese over the top of the meat evenly.
Combine the milk, margarine, oil and eggs in a bowl and beat on high for 1 minute. Add 1 cup of flour and beat for 2 minutes. Pour the mixture evenly over the top of the meat and cheese and bake for 30 minutes until golden brown and bubbling. Let stand for 10 minutes before serving.
Chicken Casserole, Lone Star
Ingredients
(6 servings)
2 Chickens--breasts, thighs, %26amp;
Drumsticks from both
Flour, salt, %26amp; pepper mixed
Ginger to taste
6 Carrots, peeled %26amp; quartered
4 tb Margarine
2 tb Flour
1 c Water
1 (10-3/4) can beef bouillon
1 tb Catsup
1 tb Worscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled %26amp; quartered
8 oz Mushrooms, sauteed
1 (8 oz) can english peas
Instructions
Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6
Polynesian Pepper Steak
http://groups.yahoo.com/group/rushinreci…
Japanese Beef Skewers
http://groups.yahoo.com/group/rushinreci…
Salsa Meatloaf
http://groups.yahoo.com/group/rushinreci…
Baked Turkey Chimichangas
http://groups.yahoo.com/group/rushinreci…
Chicken Pot Pie
http://groups.yahoo.com/group/rushinreci…
try curry without adding rice it has vegetables and meat in it so just look up the recipe somewhere and you will find it.
One word, CHEESE. Put cheese sauce on it and he will eat it.
Stew, Soups and bakes.
Does anyone have any good recipes that incorporate cat as the meat? I can't find a single one.?
I'm french, by the way.Does anyone have any good recipes that incorporate cat as the meat? I can't find a single one.?
I don't know the answer to your question, but I would like to respond to some. You people who complain about the notion of eating cats are all hypocrites. We humans are animals. Animals eat animals. In Japan dogs are eaten commonly (so called ';pets';). Many cultures eat animal items such as bats and rats, monkey brains, sheep's stomach, snakes, scorpions, horses, sea cucumbers, etc. Oh, yeah, some (meaning you readers) have even eat dead baby cows (veal), baby sheep (lamb), deer (venison), chickens, suckling (that means baby) pigs, bunnies, squirrels, little duckies, froggies, and so on. I don't know if cats are edible (unless you listen to the Chinese food restaurant legends). But we, as a species, are required to eat meat products!!! If any of you answering this question in disgust and/or in the negative, and have had a burger, or a hot dog lately, you should recheck your personal values and stop judging harshly those of other cultures, especially if you are from the U.S.Does anyone have any good recipes that incorporate cat as the meat? I can't find a single one.?
SICK. is all i have to say. who gives a care if your french, just because im american doesnt excuse me from eating potato chips without being called a lazy ignorant couch potato by some of your fellow friends.
big game hunters wont eat lion tiger cougar and the like because felines flesh can transmit desease to humans i think cats may be the same.
and very original also. how long did it take you to think of that knee slapper, eh?
soak the 4 cat legs and 1 cat breast in buttermilk. the cat brain in a pinot noir overnite. saute all these ingredients with 4 slabs of bacon and 1 red bell pepper and some olive oil. Serve over rice. Dont forget to cut yourself after dinner as punishment for being alive.
I think that's illegal. I wouldn't try it.
What does being French have to do with anything?
cats should run for dear life when they see you coming
It will largely depend on the cat, but most of the recipes for stewing hens will work.
Coq au van is traditionally made with an elderly rooster, tough and stringy, but cooked with herbs it's pretty do-able!
Best wishes
Probably because that is absolutly disgusting! You don't eat pets! Can you find recipes with human as the meat? I sure hope not! Why would you eat a cat? You are supposed to love God's creatures not eat them!
Hmmm.....I enjoy making vodka tonics, after steeping a skinned cat carcass in the tonic water for an afternoon.
I call them vodka catatonics.
you're disgusting
Feline Casserole
50g (2oz) Butter.
2 tblsp of Oil.
1 Spanish onion, peeled and diced.
75g (3oz) Streaky bacon, rinded and chopped.
1 clove of garlic, crushed.
1.5 kg Feline, jointed.
Seasoned flour.
300ml Red Wine.
300ml Stock.
Bouquet garni.
12 Prunes (if liked).
Salt and Pepper.
TO SERVE
Springs of Parsley and Croutons.
Serve with brussel sprouts and creamed potatoes.
METHOD:
鈥elt the butter and oil in a large saucepan and add the vegetables, bacon and garlic. Fry gently, stirring until pale brown.
鈥ransfer the vegetables and bacon to an ovenproof dish using a slotted spoon.
鈥ip the feline joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole.
鈥our in the wine and stock, add the bouquet garni and prunes and cover.
鈥ook in a preheated oven 160C, 325F, gas mark 3.
鈥emove the feline joints to serving dish and keep warm. Check the sauce for seasoning, remove the bouquet garni and pour the sauce over the feline.
when in UK, you can get it at the chinese,or your own 1 cat. 1bottle of port/ pepper salt soy sauce. de fur the cat .cut flesh into bite size portions, leave in port for 2hours, to marinade,then slowly cook on elecric ovon for 3 hours. enjoy, while i go and frow up x
MOUNTAIN LION GREEN CHILI
Makes excellent huevos rancheros
Prep Time:
Varies
Ingredients
1 pound mountain lion, ground
3 4 ounce cans of diced green chilies
1 6 ounce can diced tomato
1 6 ounce can jalape帽o
1 dash creole seasoning
1 diced onion
1 clove garlic, crushed
Tortillas
Directions
Brown meat in skillet with a trace of oil
Add garlic, onion, chilies, tomatoes, jalape帽os, and a dash of creole seasoning
Simmer
Eat with tortillas and eggs for excellent huevos rancheros
2 cats skinned, boned and ground.
Fry ground meat until done add 1 jar Ragu sauce traditional style and heat. Pour over pasta and serve with some fava beans and a nice Chianti.
I don't know the answer to your question, but I would like to respond to some. You people who complain about the notion of eating cats are all hypocrites. We humans are animals. Animals eat animals. In Japan dogs are eaten commonly (so called ';pets';). Many cultures eat animal items such as bats and rats, monkey brains, sheep's stomach, snakes, scorpions, horses, sea cucumbers, etc. Oh, yeah, some (meaning you readers) have even eat dead baby cows (veal), baby sheep (lamb), deer (venison), chickens, suckling (that means baby) pigs, bunnies, squirrels, little duckies, froggies, and so on. I don't know if cats are edible (unless you listen to the Chinese food restaurant legends). But we, as a species, are required to eat meat products!!! If any of you answering this question in disgust and/or in the negative, and have had a burger, or a hot dog lately, you should recheck your personal values and stop judging harshly those of other cultures, especially if you are from the U.S.Does anyone have any good recipes that incorporate cat as the meat? I can't find a single one.?
SICK. is all i have to say. who gives a care if your french, just because im american doesnt excuse me from eating potato chips without being called a lazy ignorant couch potato by some of your fellow friends.
big game hunters wont eat lion tiger cougar and the like because felines flesh can transmit desease to humans i think cats may be the same.
and very original also. how long did it take you to think of that knee slapper, eh?
soak the 4 cat legs and 1 cat breast in buttermilk. the cat brain in a pinot noir overnite. saute all these ingredients with 4 slabs of bacon and 1 red bell pepper and some olive oil. Serve over rice. Dont forget to cut yourself after dinner as punishment for being alive.
I think that's illegal. I wouldn't try it.
What does being French have to do with anything?
cats should run for dear life when they see you coming
It will largely depend on the cat, but most of the recipes for stewing hens will work.
Coq au van is traditionally made with an elderly rooster, tough and stringy, but cooked with herbs it's pretty do-able!
Best wishes
Probably because that is absolutly disgusting! You don't eat pets! Can you find recipes with human as the meat? I sure hope not! Why would you eat a cat? You are supposed to love God's creatures not eat them!
Hmmm.....I enjoy making vodka tonics, after steeping a skinned cat carcass in the tonic water for an afternoon.
I call them vodka catatonics.
you're disgusting
Feline Casserole
50g (2oz) Butter.
2 tblsp of Oil.
1 Spanish onion, peeled and diced.
75g (3oz) Streaky bacon, rinded and chopped.
1 clove of garlic, crushed.
1.5 kg Feline, jointed.
Seasoned flour.
300ml Red Wine.
300ml Stock.
Bouquet garni.
12 Prunes (if liked).
Salt and Pepper.
TO SERVE
Springs of Parsley and Croutons.
Serve with brussel sprouts and creamed potatoes.
METHOD:
鈥elt the butter and oil in a large saucepan and add the vegetables, bacon and garlic. Fry gently, stirring until pale brown.
鈥ransfer the vegetables and bacon to an ovenproof dish using a slotted spoon.
鈥ip the feline joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole.
鈥our in the wine and stock, add the bouquet garni and prunes and cover.
鈥ook in a preheated oven 160C, 325F, gas mark 3.
鈥emove the feline joints to serving dish and keep warm. Check the sauce for seasoning, remove the bouquet garni and pour the sauce over the feline.
when in UK, you can get it at the chinese,or your own 1 cat. 1bottle of port/ pepper salt soy sauce. de fur the cat .cut flesh into bite size portions, leave in port for 2hours, to marinade,then slowly cook on elecric ovon for 3 hours. enjoy, while i go and frow up x
MOUNTAIN LION GREEN CHILI
Makes excellent huevos rancheros
Prep Time:
Varies
Ingredients
1 pound mountain lion, ground
3 4 ounce cans of diced green chilies
1 6 ounce can diced tomato
1 6 ounce can jalape帽o
1 dash creole seasoning
1 diced onion
1 clove garlic, crushed
Tortillas
Directions
Brown meat in skillet with a trace of oil
Add garlic, onion, chilies, tomatoes, jalape帽os, and a dash of creole seasoning
Simmer
Eat with tortillas and eggs for excellent huevos rancheros
2 cats skinned, boned and ground.
Fry ground meat until done add 1 jar Ragu sauce traditional style and heat. Pour over pasta and serve with some fava beans and a nice Chianti.
I had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
The tortillas were homemade. You filled them and rolled up. Then Poured the meat mixture on top as well.I had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
Yes! Probably lengue, tripsa or cesos tacosI had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
Actually you can fill the tortillas with anything. At home we make chicken with tomato and onion fried, or meat with tomato sauce and potato.
Yes! Probably lengue, tripsa or cesos tacosI had tacos years ago that the meat was soupy. Any recipes that sound like that. They were authentic.?
Actually you can fill the tortillas with anything. At home we make chicken with tomato and onion fried, or meat with tomato sauce and potato.
I'm trying to cut down on my consumption of meat. Can you give me some tasty vegetarian recipes that are easy?
And I'm sick of tofu... Or maybe I'm just not doing it right. I dunno... I need tips! And gluten recipes!
Thanks!I'm trying to cut down on my consumption of meat. Can you give me some tasty vegetarian recipes that are easy?
this is a simple way to cook things like zuccini, mushrooms and other vegies, heat a skillet a little, when it starts to get hot add a dash of olive oil put in veggies stir around to desired doness right when its done sprinkle with a dash of salt.I'm trying to cut down on my consumption of meat. Can you give me some tasty vegetarian recipes that are easy?
Giving up meat doesn't mean you ';have to'; enjoy one particular ';meat substitute'; (tofu), or even use meat substitutes. I LOVE the following recipe:
Lentil Soup
INGREDIENTS
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
(I personally cut the olive oil in half.)
I make my own seitan, which you can do with a box of Vital Wheat Gluten. There are instructions on the box for making the dough. Knead the dough until it's stiff, and cut into pieces or form two large lumps. Take four cups of water (if you're using the whole box, which I do), add some tamari or soy sauce, toss in nutritional yeast, and some herbs and spices, then bring to a boil. Put the gluten pieces in and cook for 40 to 50 minutes (if you cut into small pieces, it won't need as much cooking time). The dough expands while cooking, so if you do the large hunks method, don't be surprised. After it's done cooking, you store with the liquid. I never use my seitan the same day I make it.
As for what to do with it, you can marinate and grill, stir-fry, bake, etc. ';The Vegetarian Meat and Potatoes Cookbook'; might be for you, as it has several seitan recipes. Robin Robertson has her own take on making seitan--you just need to find the way that works for you.
There's also a cookbook on cooking with gluten and seitan that may help.
Another option is tempeh, an Indonesian food made from fermented soybeans. It has a nutty, chewy texture. I buy the Lightlife Flax Tempeh because it has a softer texture and doesn't need to be simmered, as many forms of tempeh do.
As for tofu, do you freeze it? Freezing tofu gives it a chewier texture. I have tips in my profile on how to get the best texture from your tofu.
There are plenty of meat analogues out there; don't be afraid to try some out. You can get veggie burgers, veggie dogs, veggie ';chick'n'; patties, veggie crumbles, etc. Experiment to find what works for you.
And check out www.vegweb.com for recipes.
Good luck!
if you like black beans, this is my favorite recipe: for one person, or two : 1 can of black beans, 1 tomatoe sliced,1 onion sliced,1 bunch of cilantro thinly sliced,about 5 tbs.of olive oil (or more if you wish) the juice of 3 or four large limes, 1 green or red bell pepper sliced,salt and pepper to taste and you can use a little bit of destilled vinegar about a spoon or two depending if you like it or not, also I roast about a cup of corn and then I add it to it, mix all together and there you go, great black bean salad. enjoy it, I eat that a lot.
I know my chili and corn cake is worthy of applause. We had it last night and it was the best. I came up with it myself and it's the best thing I ever thought of or made...AND it is super easy and super fast!
The ingredients are 1 bag of Boca ground, 1 large can of crushed tomatoes, 1 can of chili magic, a chichi's corn cake packet and a can of cream corn.
In a large pot, combine all the ingredients except for the corn and the corn cake mix. Heat until boiling and let it boil for like 8 minutes and it's ready.
Follow the directions on the corn cake mix and heat it in the oven. It's better to start the cake first because it takes a lot longer. You can time it out right after practicing though.
When both items are done, fill a bowl with half corn cake and half chili. Take a little corn bread and a little chili with each bite. Trust me, you can't go wrong with this recipe.
It's completely cruelty free, and it only costs about 11.50 to make it. It serves 4 people with too much and probably 6 if you eat normal portions.
vegetable chowder: half a gallon of vegetable broth, one bag frozen vegetables, one cup of flour, half of cup of non-dairy creamer, one teaspon of herbes de provence. salt, pepper, thyme to taste. put everything on high and cook till veggies are almost done. first dilute the flour in cold broth before adding.
My step daughter is highly allergic to dairy. I make tofu lasagne for her. I use Silk in rice pudding with fruit. I grill alot. There are alot of soy and rice products out there.
Be careful. Make sure you eat enough protein. If you crave chocolate, you're not getting enough.
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
http://vegweb.com/
There's a main website with tons of dishes,desserts,snacks for Vegetarians. Has videos as well, so you can watch and cook.
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Sandwiches-and-Wraps/Main.aspx
Potatoes, an endless cornucopia of cheap, easy, healthy, delicious food.
allrecipes.com THE BEST...and drink smoothies they fill you up and are delicious!
Amy's Soy Mac-n-cheese, add Soy Knox or Smart Dogs.
Amy's Indian food or Trader Joe's Indian Food (Dal) with rice.
Veat 'Salmon' (pan fry in olive oil, garlic powder and capers or lemon juice) serve with rice and a salad.
Hummus, pita bread and a salad.
Gardenburger Breakfast Bacon - make a BLT add avacado.
Slice tomatoes in rounds, top with Soya Kaas mozzarella cheese, basil, cut up figs (peeled, washed in hot water to bring out the sweetness) sprinkle with a little olive oil and balsamic vinegar. Leave out to room temp until cheese is 'melted' looking.
Stir-fry veggies and rice with Tofu - I use extra firm, wrap in paper towels to soak up the excess water. Cut in slices, fry in a little olive oil, hot pepper sesame oil and soy sauce. Sprinkle with ginger, garlic, curry, whatever you have in the cupboard. Top with sesame seeds. You can also top it with sliced veggie cheese and serve on toasted sourdough with mustard.
Gardenburger Riblets, baked potato, broccoli (w/ lemon, margarine and garlic) and a salad.
Pasta w/ marinara sauce, if you have Boca Itailan Sausages cut them up and add it to the sauce. Serve with garlic bread - spread butter on bread, sprinkle with garlic powder and brown in a pan, butter side down.
Clean portobello mushrooms, cut up, saute in olive oil, garlic and a little soy sauce. Serve with salad.
MorningStar Farms Sausages (not the breakfast ones) are good on homemade pizza - add mushrooms, tomatoes, broccoli, peppers, onions, soy cheese.
Easy Corn Chowder Soup 鈥?1 can each of White Corn, Yellow Corn and Creamed Corn, including the water from the can. Cut up celery add to the pot, add a little rice dream milk.
To vegetarian refried beans add mild green sauce. Add soy cheese if desired. Make Spanish Rice 鈥?Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve in a burrito, taco or tostada 鈥?add lettuce, tomatoes, soy cheese and avacado to the top.
Quorn turkey roast, with mashed potatoes and a vegetable. Use leftovers on for a 'turkey' sandwich or in soup -
Vegetarian Chicken Noodle Soup
6 cups of pure water
戮 cup Vegetarian Chicken Soup Base
6 organic celery stalks, chopped
1 陆 cups sweet onion
6 carrots, chopped finely
1 package organic noodles (rice, corn or barley)
1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)
Saut茅 Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.
Basil, Tomato and Mozzarella Sandwich
INGREDIENTS
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced (Soya Kaas)
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
DIRECTIONS
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
If you don't want to completely erase meat from your diet yet, fish is a great alternative. It's high in healthy fats and proteins, and it's great for your brain/heart!
A good way to feel full while not eating meat is to eat a lot of beans/legumes (like chickpeas, lentils, blackbeans, etc), and a lot of whole grains. These will make you feel full and give you good proteins and good fats instead of what you'd get from the meats.
Also eat a lot of bold-flavored vegetable dishes, and vary the kinds of veggies you eat, to start, this way you won't get bored and decide to go back to eating meat all the time.
I'll give you one fish recipe, and then a bunch of veggie recipes. (you MUST try the chickpea casserole! OMG!)
MEDITERRANEAN FISH AND RICE
4 white-fish fillets (halibut, sea-bass, talapia, etc)
Garlic-and-herb seasoning
salt and pepper
1/2 cup Vermouth wine
1 can diced tomatoes, drained
about 1/4 cup Nicoise or Kalamata olives, pitted
1 bag brown rice, cooked
1/4 cup oregano, diced
In oiled, heated skillet, begin browning fish (if fish has skin, put the skin-side down). Season well with garlic seasoning and salt and pepper. Add wine and tomatoes; simmer for a minute or two. Add a small handful of olives to top. Cook until fish is done (won't take long!)
Season rice with 1/4 cup fresh, diced oregano.
Lay fish on top of rice to serve, pouring sauce from bottom of pan over the top. Garnish with oregano, if desired.
VEGGIE DISHES:
GRILLED VEGGIES AND SAFFRON RICE
1 2/3 cups vegetable broth
1 packet (5-oz) saffron-flavored rice
cooking spray
1lb fresh asparagus, woody ends removed
2 medium red bell peppers, cut into 1'; pieces
1 zucchini, cut into 1/4'; slices
1 tsp capers, drained
1/4 cup slivered almonds, toasted
In a large saucepan, bring chicken broth to a boil over high heat. Add rice; reduce heat to low. Cover, simmer for 20 minutes or until rice is fluffy.
Set up grill for direct cooking over medium-high heat. Coat a grill pan with cooking spray. Preheat pan. Working in batches, place asparagus, peppers, and zucchini on pan and grill just until tender. Use tongs to remove from heat. Cut zucchini and asparagus into bite-size pieces.
In a large bowl, toss together rice, veggies, and capers. Top with almonds.
Serves 6
141 calories, 3g fat, 0 chol, 486mg sodium, 25g carbs, 5g fiber, 6g protein
-----
Casserole of Eggplant, Tomato, and Chickpeas
Serves 6 - 8
1 1/2 cups dried chickpeas, or 4 cups canned chickpeas, drained
salt
olive oil
2 medium eggplants, washed but not peeled, cut into 2-inch cubes
1 tsp paprika
1 tsp ground cinnamon
1/4 tsp cayenne pepper
pepper
3 medium onions, finely chopped
10 small tomatoes, peeled and finely chopped
If using dried chickpeas: in a bowl, soak dried chickpeas covered by 2 inches of water overnight. Drain. In a kettle, cover chickpeas with fresh water, add some salt, and bring to a boil. Reduce heat and cook 2 hours, until peas are tender. You will need to add water from time to time.
[Obviously, the easier and faster way is using canned chickpeas. ]
Preheat oven to 400.
In a skillet, heat some olive oil and saute eggplant 10 - 15 minutes, until light brown. With a slotted spoon, remove eggplant and transfer to a casserole. Season with paprika, cumin, cinnamon, cayenne, salt, and pepper. In the same skillet, add a few drops olive oil and saute onions until light brown. Spread onion with pan drippings over eggplant. Add pepper, salt, and a layer of chickpeas. Cover with tomatoes. Dribble a little olive oil on top and season one more time. Bake 35 minutes.
------
Tomato Tart
Serves 6 - 8
1/3 cup olive oil
2 sheets frozen puff pastry
1 egg beaten with 1/3 cup water (egg wash)
2/3 cup feta cheese, crumbled
1/2 cup gruyere cheese, grated
5 ripe tomatoes, peeled and sliced
2 garlic cloves, minced
1 tbsp herbes de provence
pepper and salt
1/2 cup fresh basil leaves, finely chopped
Preheat oven to 350. Oil a rectangle or square baking dish (casserole size) with some olive oil.
Defrost puff pastry according to package. On a floured board, roll out pastry. Line the prepared baking dish with 1 pastry sheet. Cut second sheet into 4 strips. Place a strip on all 4 sides of baking dish as if you were making a box.
Make ridges along the sides with a fork. With a pastry brush, brush pastry with egg wash. Poke holes with a fork in the pastry. Bake 20 minutes, or until golden brown and puffy.
Remove tart shell from oven and spread feta and gruyere cheese over bottom. Place tomato slices, overlapping, on top of cheeses. Sprinkle with garlic, herbes de provence, pepper, and salt. Trickle olive oil over tomatoes. Bake 20 minutes. Sprinkle with basil.
----
Zucchini Cakes, Greek Style
Serves 4 - 6
Zucchini cakes with a garlic yogurt sauce are a good dish for lunch.
2 small zucchini, unpeeled and washed
salt
1 small onion, minced
2 eggs
1 cup crumbled feta cheese
1 cup finely chopped fresh dill
2 tbsp flour
pepper
olive oil for frying
garlic and mint yogurt sauce, recipe follows
Sauce:
1 pint greek-style yogurt
2 garlic cloves, minced
1 cup fresh mint leaves, finely chopped
1 tbsp olive oil
pepper and salt
Combine and mix ingredients. Set aside.
In a food processor, shred zucchini. Transfer shredded zucchini to a colander set over a bowl, sprinkle with 1 tbsp salt, and let stand 30 minutes. Rinse off salt, squeeze zucchini, and pat dry. in a bowl, mix zucchini with onion, feta cheese, dill, egg, flour, pepper, and salt.
With you hands, form zucchini mixture into cakes or patties.
In a frying pan, heat olive oil and cook zucchini cakes over medium heat until golden brown and crisp, about 5 minutes on each side.
Serve zucchini cakes with a dollop of yogurt sauce.
----
Black Bean Burrito, Indian Style
The combination of Southwestern ingredients and Eastern seasonings put an unusual and exciting twist on this burrito.
Prep and Cook Time: 30 minutes
Serves 4
Ingredients:
鈥? medium onion cut in half and sliced thin
鈥? medium cloves garlic, chopped
鈥? tsp minced fresh ginger
鈥?陆 cups sweet potatoes cut in 陆 inch cubes
鈥? cup green peppers, thin julienne
鈥? cup red peppers, thin julienne
鈥? tsp garam masala (Can be found in the spice section of your favorite market.)
鈥⒙?cup + 1 TBS vegetable broth
鈥? 15 oz can black beans, drained
鈥?optional 2 oz Chevre goat cheese
鈥alt and black pepper to taste
鈥? whole wheat tortillas
鈥opping
鈥?(optional) prepared salsa
鈥? head of romaine lettuce, shredded (remove outer leaves and discard)
Directions:
1.Prepare vegetables by chopping and slicing.
2.Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Saut茅 onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until vegetables are tender.
3.Add beans making sure they are drained well first and mix. Cook for another 5 minutes and season with salt and pepper.
4.While vegetables are cooking shred lettuce. You also might want to wrap tortillas in foil and place in the oven to warm while you are preparing the rest of the ingredients.
5.Place vegetable mixture in tortilla and top with some goat cheese. Roll and top with salsa and shredded lettuce.
Healthy Cooking Tips:
Cutting bell peppers thin and the sweet potatoes small will allow their flavors to blend together better as they cook than if they are cut into large pieces. Try to cut them as directed for best results. Store your leftover spices in the freezer to keep fresh for the next time you want to make this wonderful dish.
nutritional information:
267 calories; 10g protein; 53 carbs; 9g fiber; 6g sugar; 2.5g fat; .08 sat fat; 0 chol
Thanks!I'm trying to cut down on my consumption of meat. Can you give me some tasty vegetarian recipes that are easy?
this is a simple way to cook things like zuccini, mushrooms and other vegies, heat a skillet a little, when it starts to get hot add a dash of olive oil put in veggies stir around to desired doness right when its done sprinkle with a dash of salt.I'm trying to cut down on my consumption of meat. Can you give me some tasty vegetarian recipes that are easy?
Giving up meat doesn't mean you ';have to'; enjoy one particular ';meat substitute'; (tofu), or even use meat substitutes. I LOVE the following recipe:
Lentil Soup
INGREDIENTS
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
(I personally cut the olive oil in half.)
I make my own seitan, which you can do with a box of Vital Wheat Gluten. There are instructions on the box for making the dough. Knead the dough until it's stiff, and cut into pieces or form two large lumps. Take four cups of water (if you're using the whole box, which I do), add some tamari or soy sauce, toss in nutritional yeast, and some herbs and spices, then bring to a boil. Put the gluten pieces in and cook for 40 to 50 minutes (if you cut into small pieces, it won't need as much cooking time). The dough expands while cooking, so if you do the large hunks method, don't be surprised. After it's done cooking, you store with the liquid. I never use my seitan the same day I make it.
As for what to do with it, you can marinate and grill, stir-fry, bake, etc. ';The Vegetarian Meat and Potatoes Cookbook'; might be for you, as it has several seitan recipes. Robin Robertson has her own take on making seitan--you just need to find the way that works for you.
There's also a cookbook on cooking with gluten and seitan that may help.
Another option is tempeh, an Indonesian food made from fermented soybeans. It has a nutty, chewy texture. I buy the Lightlife Flax Tempeh because it has a softer texture and doesn't need to be simmered, as many forms of tempeh do.
As for tofu, do you freeze it? Freezing tofu gives it a chewier texture. I have tips in my profile on how to get the best texture from your tofu.
There are plenty of meat analogues out there; don't be afraid to try some out. You can get veggie burgers, veggie dogs, veggie ';chick'n'; patties, veggie crumbles, etc. Experiment to find what works for you.
And check out www.vegweb.com for recipes.
Good luck!
if you like black beans, this is my favorite recipe: for one person, or two : 1 can of black beans, 1 tomatoe sliced,1 onion sliced,1 bunch of cilantro thinly sliced,about 5 tbs.of olive oil (or more if you wish) the juice of 3 or four large limes, 1 green or red bell pepper sliced,salt and pepper to taste and you can use a little bit of destilled vinegar about a spoon or two depending if you like it or not, also I roast about a cup of corn and then I add it to it, mix all together and there you go, great black bean salad. enjoy it, I eat that a lot.
I know my chili and corn cake is worthy of applause. We had it last night and it was the best. I came up with it myself and it's the best thing I ever thought of or made...AND it is super easy and super fast!
The ingredients are 1 bag of Boca ground, 1 large can of crushed tomatoes, 1 can of chili magic, a chichi's corn cake packet and a can of cream corn.
In a large pot, combine all the ingredients except for the corn and the corn cake mix. Heat until boiling and let it boil for like 8 minutes and it's ready.
Follow the directions on the corn cake mix and heat it in the oven. It's better to start the cake first because it takes a lot longer. You can time it out right after practicing though.
When both items are done, fill a bowl with half corn cake and half chili. Take a little corn bread and a little chili with each bite. Trust me, you can't go wrong with this recipe.
It's completely cruelty free, and it only costs about 11.50 to make it. It serves 4 people with too much and probably 6 if you eat normal portions.
vegetable chowder: half a gallon of vegetable broth, one bag frozen vegetables, one cup of flour, half of cup of non-dairy creamer, one teaspon of herbes de provence. salt, pepper, thyme to taste. put everything on high and cook till veggies are almost done. first dilute the flour in cold broth before adding.
My step daughter is highly allergic to dairy. I make tofu lasagne for her. I use Silk in rice pudding with fruit. I grill alot. There are alot of soy and rice products out there.
Be careful. Make sure you eat enough protein. If you crave chocolate, you're not getting enough.
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
http://vegweb.com/
There's a main website with tons of dishes,desserts,snacks for Vegetarians. Has videos as well, so you can watch and cook.
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Sandwiches-and-Wraps/Main.aspx
Potatoes, an endless cornucopia of cheap, easy, healthy, delicious food.
allrecipes.com THE BEST...and drink smoothies they fill you up and are delicious!
Amy's Soy Mac-n-cheese, add Soy Knox or Smart Dogs.
Amy's Indian food or Trader Joe's Indian Food (Dal) with rice.
Veat 'Salmon' (pan fry in olive oil, garlic powder and capers or lemon juice) serve with rice and a salad.
Hummus, pita bread and a salad.
Gardenburger Breakfast Bacon - make a BLT add avacado.
Slice tomatoes in rounds, top with Soya Kaas mozzarella cheese, basil, cut up figs (peeled, washed in hot water to bring out the sweetness) sprinkle with a little olive oil and balsamic vinegar. Leave out to room temp until cheese is 'melted' looking.
Stir-fry veggies and rice with Tofu - I use extra firm, wrap in paper towels to soak up the excess water. Cut in slices, fry in a little olive oil, hot pepper sesame oil and soy sauce. Sprinkle with ginger, garlic, curry, whatever you have in the cupboard. Top with sesame seeds. You can also top it with sliced veggie cheese and serve on toasted sourdough with mustard.
Gardenburger Riblets, baked potato, broccoli (w/ lemon, margarine and garlic) and a salad.
Pasta w/ marinara sauce, if you have Boca Itailan Sausages cut them up and add it to the sauce. Serve with garlic bread - spread butter on bread, sprinkle with garlic powder and brown in a pan, butter side down.
Clean portobello mushrooms, cut up, saute in olive oil, garlic and a little soy sauce. Serve with salad.
MorningStar Farms Sausages (not the breakfast ones) are good on homemade pizza - add mushrooms, tomatoes, broccoli, peppers, onions, soy cheese.
Easy Corn Chowder Soup 鈥?1 can each of White Corn, Yellow Corn and Creamed Corn, including the water from the can. Cut up celery add to the pot, add a little rice dream milk.
To vegetarian refried beans add mild green sauce. Add soy cheese if desired. Make Spanish Rice 鈥?Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve in a burrito, taco or tostada 鈥?add lettuce, tomatoes, soy cheese and avacado to the top.
Quorn turkey roast, with mashed potatoes and a vegetable. Use leftovers on for a 'turkey' sandwich or in soup -
Vegetarian Chicken Noodle Soup
6 cups of pure water
戮 cup Vegetarian Chicken Soup Base
6 organic celery stalks, chopped
1 陆 cups sweet onion
6 carrots, chopped finely
1 package organic noodles (rice, corn or barley)
1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)
Saut茅 Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.
Basil, Tomato and Mozzarella Sandwich
INGREDIENTS
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced (Soya Kaas)
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
DIRECTIONS
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
If you don't want to completely erase meat from your diet yet, fish is a great alternative. It's high in healthy fats and proteins, and it's great for your brain/heart!
A good way to feel full while not eating meat is to eat a lot of beans/legumes (like chickpeas, lentils, blackbeans, etc), and a lot of whole grains. These will make you feel full and give you good proteins and good fats instead of what you'd get from the meats.
Also eat a lot of bold-flavored vegetable dishes, and vary the kinds of veggies you eat, to start, this way you won't get bored and decide to go back to eating meat all the time.
I'll give you one fish recipe, and then a bunch of veggie recipes. (you MUST try the chickpea casserole! OMG!)
MEDITERRANEAN FISH AND RICE
4 white-fish fillets (halibut, sea-bass, talapia, etc)
Garlic-and-herb seasoning
salt and pepper
1/2 cup Vermouth wine
1 can diced tomatoes, drained
about 1/4 cup Nicoise or Kalamata olives, pitted
1 bag brown rice, cooked
1/4 cup oregano, diced
In oiled, heated skillet, begin browning fish (if fish has skin, put the skin-side down). Season well with garlic seasoning and salt and pepper. Add wine and tomatoes; simmer for a minute or two. Add a small handful of olives to top. Cook until fish is done (won't take long!)
Season rice with 1/4 cup fresh, diced oregano.
Lay fish on top of rice to serve, pouring sauce from bottom of pan over the top. Garnish with oregano, if desired.
VEGGIE DISHES:
GRILLED VEGGIES AND SAFFRON RICE
1 2/3 cups vegetable broth
1 packet (5-oz) saffron-flavored rice
cooking spray
1lb fresh asparagus, woody ends removed
2 medium red bell peppers, cut into 1'; pieces
1 zucchini, cut into 1/4'; slices
1 tsp capers, drained
1/4 cup slivered almonds, toasted
In a large saucepan, bring chicken broth to a boil over high heat. Add rice; reduce heat to low. Cover, simmer for 20 minutes or until rice is fluffy.
Set up grill for direct cooking over medium-high heat. Coat a grill pan with cooking spray. Preheat pan. Working in batches, place asparagus, peppers, and zucchini on pan and grill just until tender. Use tongs to remove from heat. Cut zucchini and asparagus into bite-size pieces.
In a large bowl, toss together rice, veggies, and capers. Top with almonds.
Serves 6
141 calories, 3g fat, 0 chol, 486mg sodium, 25g carbs, 5g fiber, 6g protein
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Casserole of Eggplant, Tomato, and Chickpeas
Serves 6 - 8
1 1/2 cups dried chickpeas, or 4 cups canned chickpeas, drained
salt
olive oil
2 medium eggplants, washed but not peeled, cut into 2-inch cubes
1 tsp paprika
1 tsp ground cinnamon
1/4 tsp cayenne pepper
pepper
3 medium onions, finely chopped
10 small tomatoes, peeled and finely chopped
If using dried chickpeas: in a bowl, soak dried chickpeas covered by 2 inches of water overnight. Drain. In a kettle, cover chickpeas with fresh water, add some salt, and bring to a boil. Reduce heat and cook 2 hours, until peas are tender. You will need to add water from time to time.
[Obviously, the easier and faster way is using canned chickpeas. ]
Preheat oven to 400.
In a skillet, heat some olive oil and saute eggplant 10 - 15 minutes, until light brown. With a slotted spoon, remove eggplant and transfer to a casserole. Season with paprika, cumin, cinnamon, cayenne, salt, and pepper. In the same skillet, add a few drops olive oil and saute onions until light brown. Spread onion with pan drippings over eggplant. Add pepper, salt, and a layer of chickpeas. Cover with tomatoes. Dribble a little olive oil on top and season one more time. Bake 35 minutes.
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Tomato Tart
Serves 6 - 8
1/3 cup olive oil
2 sheets frozen puff pastry
1 egg beaten with 1/3 cup water (egg wash)
2/3 cup feta cheese, crumbled
1/2 cup gruyere cheese, grated
5 ripe tomatoes, peeled and sliced
2 garlic cloves, minced
1 tbsp herbes de provence
pepper and salt
1/2 cup fresh basil leaves, finely chopped
Preheat oven to 350. Oil a rectangle or square baking dish (casserole size) with some olive oil.
Defrost puff pastry according to package. On a floured board, roll out pastry. Line the prepared baking dish with 1 pastry sheet. Cut second sheet into 4 strips. Place a strip on all 4 sides of baking dish as if you were making a box.
Make ridges along the sides with a fork. With a pastry brush, brush pastry with egg wash. Poke holes with a fork in the pastry. Bake 20 minutes, or until golden brown and puffy.
Remove tart shell from oven and spread feta and gruyere cheese over bottom. Place tomato slices, overlapping, on top of cheeses. Sprinkle with garlic, herbes de provence, pepper, and salt. Trickle olive oil over tomatoes. Bake 20 minutes. Sprinkle with basil.
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Zucchini Cakes, Greek Style
Serves 4 - 6
Zucchini cakes with a garlic yogurt sauce are a good dish for lunch.
2 small zucchini, unpeeled and washed
salt
1 small onion, minced
2 eggs
1 cup crumbled feta cheese
1 cup finely chopped fresh dill
2 tbsp flour
pepper
olive oil for frying
garlic and mint yogurt sauce, recipe follows
Sauce:
1 pint greek-style yogurt
2 garlic cloves, minced
1 cup fresh mint leaves, finely chopped
1 tbsp olive oil
pepper and salt
Combine and mix ingredients. Set aside.
In a food processor, shred zucchini. Transfer shredded zucchini to a colander set over a bowl, sprinkle with 1 tbsp salt, and let stand 30 minutes. Rinse off salt, squeeze zucchini, and pat dry. in a bowl, mix zucchini with onion, feta cheese, dill, egg, flour, pepper, and salt.
With you hands, form zucchini mixture into cakes or patties.
In a frying pan, heat olive oil and cook zucchini cakes over medium heat until golden brown and crisp, about 5 minutes on each side.
Serve zucchini cakes with a dollop of yogurt sauce.
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Black Bean Burrito, Indian Style
The combination of Southwestern ingredients and Eastern seasonings put an unusual and exciting twist on this burrito.
Prep and Cook Time: 30 minutes
Serves 4
Ingredients:
鈥? medium onion cut in half and sliced thin
鈥? medium cloves garlic, chopped
鈥? tsp minced fresh ginger
鈥?陆 cups sweet potatoes cut in 陆 inch cubes
鈥? cup green peppers, thin julienne
鈥? cup red peppers, thin julienne
鈥? tsp garam masala (Can be found in the spice section of your favorite market.)
鈥⒙?cup + 1 TBS vegetable broth
鈥? 15 oz can black beans, drained
鈥?optional 2 oz Chevre goat cheese
鈥alt and black pepper to taste
鈥? whole wheat tortillas
鈥opping
鈥?(optional) prepared salsa
鈥? head of romaine lettuce, shredded (remove outer leaves and discard)
Directions:
1.Prepare vegetables by chopping and slicing.
2.Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Saut茅 onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until vegetables are tender.
3.Add beans making sure they are drained well first and mix. Cook for another 5 minutes and season with salt and pepper.
4.While vegetables are cooking shred lettuce. You also might want to wrap tortillas in foil and place in the oven to warm while you are preparing the rest of the ingredients.
5.Place vegetable mixture in tortilla and top with some goat cheese. Roll and top with salsa and shredded lettuce.
Healthy Cooking Tips:
Cutting bell peppers thin and the sweet potatoes small will allow their flavors to blend together better as they cook than if they are cut into large pieces. Try to cut them as directed for best results. Store your leftover spices in the freezer to keep fresh for the next time you want to make this wonderful dish.
nutritional information:
267 calories; 10g protein; 53 carbs; 9g fiber; 6g sugar; 2.5g fat; .08 sat fat; 0 chol
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