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Old 11-09-2006, 10:03 AM   #21
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My new favorite, made it last night and I'm never buying jar sauce again.

Vegetarian Spaghetti Sauce
-------- ------------ --------------------------------
2 tablespoons olive oil
3 tablespoons butter
1 medium onion -- chopped
1 cup chopped mushrooms
1/4 cup chopped green bell pepper
1 cup diced carrots
1/2 cup diced celery
1/4 cup red wine (optional)
3/4 cup tomato paste
3 cups chopped tomatoes— fresh and peeled -- or canned
1 tablespoon dried basil
or 2 tablespoon. minced fresh basil
1/2 teaspoon oregano
1 1/2 tablespoons thyme
1 teaspoon brown sugar
1 teaspoon soy sauce or tamari soy sauce
Salt
Black pepper

Melt butter in oil and swirl together. Sauté onion until clear, add carrots,
celery and mushrooms. Sauté for about 5 more minutes, stirring frequently.
Add green bell pepper and the rest of the ingredients. Simmer for 30
minutes. If sauce is too thick add water. Cook 15 minutes more and salt and
pepper to taste.

Yields: 4 cups
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Old 11-09-2006, 04:30 PM   #22
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The perfect side dish for all of you who will be celebrating Thanksgiving later this month:

Garlic Smashed Potatoes

3 lbs potatoes, scrubbed, peeled (if you want) and cut into even sizes
5 garlic cloves, chopped
2 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
1 tub (250g) light cream cheese
1/3 to 1/2 cup milk

Place potatoes, garlic, olive oil, salt, pepper and water in crock pot.
Mix to coat.
Cover crockpot and cook on high for 4 hours.
Mash potatoes with fork.
Stir in cream cheese and milk.
You can serve this right away, or cover and hold it in the crock pot for upto 1 hour
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Old 11-10-2006, 04:06 PM   #23
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Vegan "chicken" salad

--One roll of Worthington Foods Chick-ettes (imitation chicken), thawed
--1/2 cup vegan mayo--Follow Your Heart "Vegenaise" is the best kind

Cut the Chick-ettes into small pieces and grind in a food processor, once it is fairly smooth, add the Vegenaise.

Serve on hearty whole-grain bread with your favorite sandwich toppings--tomato, lettuce, etc.
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Old 11-11-2006, 03:59 PM   #24
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Quote:
Originally posted by Sicy
This is easy, and very delicious.

Cheesy Rice-Stuffed Chicken Breasts




2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1 cup cooked MINUTE White Rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Ranch Dressing

PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.

PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).

I have to try this.
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Old 11-11-2006, 04:19 PM   #25
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Italian Cheesecake

Filling:

2lbs Ricotta cheese (here in Brooklyn, NY I use Pollyo brand ricotta)

4 cups confectioners sugar

1 tablespoon cornstarch

1 tablespoon vanilla

6 eggs

Mix well

CRUST:

8 Nilla Wafers, crumbled in a food processor

butter, for coating the pan

PROCEDURE

butter the sides and bottom of an 8 inch wide springform pan
coat with crumbled Nilla wafers...graham craker crumbs work just as well if you can't find nilla wafers or their equivilent.

Pour mixture into pan.

bake at 350 until top is nicely browned. About 1 hour...Check after 45 minutes just to make sure everything is okay...oven behavior varies you know!!

Cool to room temperature and then remove from pan. Refrigerate over night and enjoy!!!!!!!!!!
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Old 11-11-2006, 04:38 PM   #26
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this is a realy easy desert from Venezuela:

1 K of sugar
1 cup of whole milk
1 can of condensed milk

put the sugar in the blender (or something to pulverize sugar)
Add whole milk
add condensed milk

make little balls

eat.

make them the same day you gonna eat them because they loose moisture. Always keep them in plastic recipients
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Old 11-12-2006, 06:05 AM   #27
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700gm chicken thigh, cubed or diced. (thigh works best, trust me)
150gm diced lean bacon
1 leek, thinly sliced, white part only
1 tbsp whole seeded mustard
1/2 cup cream (milk might work, but thickened cream is best)
1 cup of chicken stock
1 tbspn of cornflour


to cook:
put enough extra virgin olive oil into a medium pan and cook up/brown the chicken pieces. once done, remove them from the pan and drain.
then throw in the leek and bacon bits. cook them up on high for 5-6 mins. when that's done, pour on the stock and the seeded mustard. (i mixed the mustard in with the stock, worked well). when that has been brought to the boil, reduce temp and simmer for around 15 minutes. stir occasionally to stop the leek burning.
then add the 1/2 cup of cream with the cornflour added in already. make it a smooth consistency. turn the heat up again and let this bubble away. throw back in your chicken and reduce the heat again and stir it all through. the sauce will thicken, stir until it has thickened and serve on a bed of mashed spuds and steamed baby carrots and whole green beans.
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Old 11-12-2006, 07:08 AM   #28
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Quote:
Originally posted by fah
The perfect side dish for all of you who will be celebrating Thanksgiving later this month:

Garlic Smashed Potatoes

3 lbs potatoes, scrubbed, peeled (if you want) and cut into even sizes
5 garlic cloves, chopped
2 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
1 tub (250g) light cream cheese
1/3 to 1/2 cup milk

Place potatoes, garlic, olive oil, salt, pepper and water in crock pot.
Mix to coat.
Cover crockpot and cook on high for 4 hours.
Mash potatoes with fork.
Stir in cream cheese and milk.
You can serve this right away, or cover and hold it in the crock pot for upto 1 hour
We had these last night, with barbeque chicken. (Though we had to make it without a Crockpot since we don't have one.)
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Old 11-12-2006, 01:26 PM   #29
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Kraft Dinner: The Original
No-Drain Microwave Directions:
Empty Pasta into 6-cup (1.5 L) microwaveable dish. Add 1-3/4 cups (425 mL) HOT water.

Microwave, uncovered, on HIGH 8 to 9 min. or until water is absorbed, stirring every 3 min.

Add 3 Tbsp. (45 mL) butter or margarine, 1/4 cup (50 mL) milk and the Cheese Sauce Mix.

Stir until pasta is well coated.

Makes 4 servings (3/4 cup/175 mL each

i don't make the microwave kind but i love Kraft dinner omg!!!!!
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Old 11-13-2006, 06:32 AM   #30
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cookie doodelight ice cream + butterscotch caramel
+ cream soda



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Old 11-15-2006, 08:37 AM   #31
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I'm a vegetarian, and I think my favorite winter time food is soup. This is one of my favs:

Taco Soup

Ingredients (use vegan versions):

1 pound Morningstar Farms Ground Meatless, defrosted (or you can used a textured soy protrein + spices)
1 package Taco Spices & Seasonings
15 oz.can kidney beans (with liquid)
15 oz. can black beans (with liquid)
15 oz. can whole kernel corn (with liquid)
28 oz. can cut tomatoes (with liquid)
Small can sliced black olives (drained)
15 oz. can tomato sauce
Tortilla chips

Directions:

In a skillet, combine defrosted Ground Meatless, taco seasonings and 2/3 cup water. Simmer over medium-low heat 7-10 minutes, stirring occasionally.

Meanwhile, combine all other ingredients except chips in large pot and simmer uncovered over medium-low heat until Ground Meatless is done. Add Ground Meatless to pot and simmer uncovered for an additional 30 minutes, stirring occasionally.

Serve with blue corn tortilla chips.

Serves: Many!

Preparation time: 15 Minutes
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Old 11-15-2006, 09:18 AM   #32
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Here's one I've used a lot lately. It's a family recipe. Until today, it's never been written down, only passed on by spoken word. I'll call it "Sweet Fudge" because I hate dark chocolate and love this:

1 egg
5 TBsp cocoa
2-3 cups powdered sugar
1 stick oleo
1 tsp vanilla extract
pinch of salt

Melt oleo. Add vanilla, salt, and cocoa. Wait for it to cool slightly (but not harden) before adding the egg (you don't want to cook the egg!). Mix in 2 cups powdered sugar. Mix in more if you like it sweeter. Spread your fudge in a 9x9. Refrigerate until it hardens a bit.

Mmmm, it's so creamy and yummy! I HATE fudge that's made with melted choco chips. This is way better. The secret is the raw egg. Just make sure you don't serve this at a party where it sits out for hours.
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Old 11-15-2006, 11:23 AM   #33
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Quote:
Originally posted by redhotswami

I'm a vegetarian, and I think my favorite winter time food is soup. This is one of my favs:

Taco Soup

I think I'll try that this weekend. I've been getting the canned veggie chili but it's so expensive. (and not all that great )
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Old 11-15-2006, 12:21 PM   #34
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Bowtie Pasta
Alfredo Sauce, store bought, but I kick it up with Sriracha sauce, lime juice, and Emeril's essence. Its a totally zesty tangy spicy pasta!
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Old 11-15-2006, 01:18 PM   #35
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I think I'll try that this weekend. I've been getting the canned veggie chili but it's so expensive. (and not all that great )

Yeah I'm not a fan of canned veggie chili either. I'll find my chili recipe and post it for ya!
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Old 11-15-2006, 01:44 PM   #36
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Found the vegetarian chili recipe!!!

Ingredients (use vegan versions):

3 14 oz cans of kidney beans
1 28 oz can of diced tomatoes with Italian seasonings
2 tablespoons chili powder plus more to taste
1/4 teaspoon cheyenne pepper
1/4 teaspoon black pepper plus more to taste
dash of salt
2 tablespoons minced garlic (I use the diced jarred kind and it comes out fine)
1 medium onion -- chopped
1 medium green pepper-- chopped
olive oil

Directions:

In a large stock pot, heat a small amount of olive oil over medium heat. Saute the onion, pepper and garlic until tender.

Add the can of tomatoes and spices (be generous w/ the chili powder!). Lower the heat.

Drain and rinse beans and add them to the pot. Stir and allow to simmer for flavors to combine. Adjust seasonings. Cook over very low heat, stirring occasionally. The longer it cooks, the better it tastes.

I usually serve w/ mac n' "cheese" for a yummy chili-mac, you can add some vegan shredded cheese if you like!

Serves: 4

Preparation time: 15 minutes (plus cooking time)
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Old 12-20-2006, 09:40 AM   #37
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Here's another of my faves for you veggies/vegans out there...

Black Bean Soup (Vegan)

Two large onions
3-4 cloves garlic
Small bag of baby carrots
Two large red peppers
Two large orange peppers
Two large yellow peppers
Three Jalapeno peppers**
One Habanero pepper**

Six 12 oz cans of vegetable broth
Five 12 oz cans of black beans (black soy beans can be substituted for carb-conscious folk but they don’t taste as good)

Heat a couple tablespoons of olive oil in a large stockpot; puree the garlic and onions in a food processor and add to the olive oil over medium heat. While the onion, garlic and olive oil are heating, puree the remaining vegetables and add to the pot (be sure to remove the seeds from all the peppers except the Habanero. Don’t even touch that thing, it will burn your hands. Remove the stem and throw into the food processor whole).

Add the broth, stir, etc, then add the beans. You can puree them in a blender/food processor before adding to the vegetable mixture, or add them to the pot whole and puree the whole thing using one of those wand things you can stick directly into the pot. The wand is better and faster, and results in an overall smoother texture for the soup, so use that if you have one.

Cook over medium heat for 20-30 minutes, add salt to taste and you’re good to go. Refrigerates and reheats beautifully.


**the Jalapenos and Habanero are optional…if you like it with a lot of heat, add them. If you prefer a milder taste, leave them out.
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Old 12-20-2006, 05:36 PM   #38
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Any recipes for eggnog?

just so I know whether to or

raw egg/no raw egg being the crucial factor.
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Old 12-20-2006, 05:38 PM   #39
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you buy eggnogg in the refrigerated section of the store next to the milk. You can add rum at home if you like. I think few people make their own and it would be cooked

recipe:
3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla

Special equipment: an instant-read thermometer
Garnish: freshly grated nutmeg

Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Cooks' note:
Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.
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Old 12-20-2006, 05:48 PM   #40
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mmmmmmmmm. so it's a bit like unscrambled scrambled egg with lashings of alcohol?

I like how you use cups to weigh stuff.

As if I would use a DIRTY large bowl lol!

Thank you redkat. *goes off to make eggnog shopping list*
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