VEGETARIAN RECIPES for newbies and the rest of us
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Hi Everybody thanks for the recipes Thought you all would like some aphrodisiac recipes in honour of Valentines Day Here's the first with my favorite aphrodisiac Chocolate: ALCOHOLIC HOT CHOCOLATE (serves 2, of course) 2 cups milk 3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred 1 cinnamon stick 2 teaspoons honey (honey is also an aphrodisiac ) 1 teaspoon brown sugar 1 teaspoon vanilla extract 2 tablespoons dark rum, or to taste (optional) Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted. Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups. Have Fun Here is another recipe using almonds which are a great & delish aphrodisiac: ALMOND MACAROONS (MACCAROONS ) 1 cup whole almonds (preferably blanched), plus 16 whole raw almonds 2/3 cup granulated sugar 1 large egg white 1/4 teaspoon almond extract Pinch salt Confectioners' sugar, for dusting Preheat oven to 350 degrees F and lightly butter a baking sheet. In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie. Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature. These are easy to make and impressive. Now don't do anything I wouldn't do Happy Valentine's Day
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Ingredients 4 dl cream 4 eggs 100 g sugar 300 g dark (70%) chocolate 100 g butter cognac Directions 1. Melt the chocolate and butter together. 2. Whip the cream until stiff. Put it in the fridge. 3. Whip the egg whites until stiff, adding half the sugar slowly at the end of the process. Put it in the fridge. 4. Whisk the egg yolks and the rest of the sugar. Add cognac. 5. Mix in the melted chocolate. 6. Mix in the whipped cream. 7. Mix in the egg whites. Leave in the fridge for 3 hours. Aaah.... CHOCOLATE TO ALL OF YOU FOLKS! LOVE ON VALENTINES DAY TO YA ALL! NELLIE APPLE MustangSally- thanks for the aphrodisiacs. Love your recipes. MACCA-RONES ARE YUMMY!!! wink: *got my recipe on the web :
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Hi Everybody Hope you had a great Valentines I'm still thinking about it and posting one of the most romantic date meals ever: THREE CHEESE FONDUE WITH CHAMPAGNE (serves 2) 4 teaspoons cornstarch 1 tablespoon fresh lemon juice 1 1/4 cups dry (brut) Champagne( or Chablis but better with Champagne) 1 large shallot, chopped 2 cups coarsely grated Gruyère cheese (about 7 ounces) 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces) 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces) Generous pinch of ground nutmeg Pinch of ground white pepper (optional) 1 French-bread baguette, crust left on, bread cut into 1-inch cubes Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes or cut vegetable such as mushrooms, broccoli, carrots , small tomatoes. cooked cubes of potatoes etc. I like it with good pumpernickle bread. This is one of the best fondue recipes I have tryed, it makes a complete and special meal. You be the dessert
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Mustang Sally thanks for the post. Yesterday, I had 4 pieces of corn tortillas, fresh sliced avocado, and light cheese. I folded them up and heated in the microwave for 40 seconds. Man? It was so good and I didn't even eat my supper.
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Hi Nellie thanks for the posts- living in Texas you have the best tex-mex recipes! I love Tex-Mex foods! Its' been a little cool here so it makes me want to cook soup. Here is what i'm cooking today. It's easy, fast, healthy and delish and you don't need anything else...a one pot meal TORTELLINI TOMATO SPINACH SOUP (serves about 4 or 1 for 2-3 days) 1 tablespoon olive oil 1/2 cup minced onion (about 1/2 small onion) 1 clove garlic, minced 6 cups vegetable broth ( or more ) 1 (14-ounce) can diced tomatoes 1 package frozen or fresh cheese tortellini ( about 1 lb.) salt and pepper 10 ounces fresh spinach (more or less) 1/4 cup freshly grated Parmesan (more or less) In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve with Pamesan cheese on top Enjoy
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mustangsally10:
Hi Nellie thanks for the posts- living in Texas you have the best tex-mex recipes! I love Tex-Mex foods! Its' been a little cool here so it makes me want to cook soup. Here is what i'm cooking today. It's easy, fast, healthy and delish and you don't need anything else...a one pot meal TORTELLINI TOMATO SPINACH SOUP (serves about 4 or 1 for 2-3 days) 1 tablespoon olive oil 1/2 cup minced onion (about 1/2 small onion) 1 clove garlic, minced 6 cups vegetable broth ( or more ) 1 (14-ounce) can diced tomatoes 1 package frozen or fresh cheese tortellini ( about 1 lb.) salt and pepper 10 ounces fresh spinach (more or less) 1/4 cup freshly grated Parmesan (more or less) In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve with Pamesan cheese on top Enjoy
Hi there... It is such a wonderful meal and enough to make my mouth water. I had rotel dip and some tostitos chips half an hour ago and I?m thinking going downstairs and have some more. Thanks for the recipe. Yummy!
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Hi I have been really busy as I have family visiting. Yesterday I was having about 9 people over for brunch and tried this recipe from Gourmet Mag...it turned out great The best part is you can put it all together the night before and then just put it in the oven 1 hour before you want to serve. I also made a big ceasar salad. It was all easy and delish. VEGETABLE CHEESE STRATA (serves 8-10) 1 1/2 cups finely chopped onion 1 cup finely chopped scallion (green & white parts) 1 pound mushrooms, sliced thin 3 tablespoons olive oil 2 red bell peppers, cut into thin strips (about 2 cups) 1 green bell pepper, cut into thin strips (about 1 cup) Enough Italian bread cut into 1-inch cubes to measure about 9 cups (about 1 1/2 loaves) 2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces) 1 cup freshly grated Parmesan 12 large eggs 3 1/2 cups milk 3 tablespoons Dijon-style mustard Tabasco to taste In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms gives off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheese, top them with the remaining vegetables, and sprinkle the remaining cheese over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt & pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350 F oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through. Enjoy
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Herb Bread Ingredients: 3 C. flour 1 tbsp. sugar 1 tsp. salt 1 pkg. dry active yeast 2 tbsp. chopped fresh chives 2 tsp. chopped fresh rosemary 1 tsp. fresh thyme 1 1/4 C. hot water 2 tbsp. Crisco Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.
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__SADIE:
Herb Bread Ingredients: 3 C. flour 1 tbsp. sugar 1 tsp. salt 1 pkg. dry active yeast 2 tbsp. chopped fresh chives 2 tsp. chopped fresh rosemary 1 tsp. fresh thyme 1 1/4 C. hot water 2 tbsp. Crisco Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.
Hi Sadie thanks for the recipe I love to bake and this looks delish and it is vegan I am going to try this soon and want to ask if the crisco is the liquid or solid? I am going to assume liquid unless I hear from you. I have a new silicone baking loaf pan and have been dying to try it ...I hope it works.. Thanks again, Peace ps...I think this bread would make an awesome sandwich
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Hi I know we have many from Erie on this board, and anyway on St Patricks Day everyone is a little Irish. So here are some Irish recipes I thought would be fun to try. I posted another fondue recipe earlier but I like that this one has Irish Cheddar and Guinness: IRISH CHEDDAR & STOUT FONDUE (serves 3-4) 2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved 2 cups cauliflower florets or broccoli or both 2 cups very small brussels sprouts 2 apples, cored, cut into wedges or pears or both some cubed pumpernickel bread would be good with this too 1 pound Irish cheddar cheese, grated (or sharp white cheddar) 2 1/2 tablespoons all purpose flour 3/4 cup (or more) Irish stout (such as Guinness) 6 tablespoons frozen apple juice concentrate, thawed 1 tablespoon Dijon mustard Preparation:Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter. Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables. Here is another recipe I really like. It's baking, but it's really easy and traditional IRISH SODA BREAD WITH RAISINS Nonstick vegetable oil spray 2 cups all purpose flour 5 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 tablespoons butter, chilled, cut into cubes 1 cup buttermilk 2/3 cup raisins Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature. This would be yummy for breakfast Enjoy and Happy St Pattys Day Here is my recipe for Colcannon. As a non-Irish veggie it's not traditional but it is delish and very easy and fast COLCANNON (serves 2) 2 large russet potatoes, peeled and cubed 3-4 cups thinly sliced cabbage 1/4 pound butter or less but go for it 1/2 cup whole milk or cream ..again go for it you won't be sorry salt & pepper Place potatoes in cold salted water in about 3 qt. pot. Bring to boil, cover and cook for about 8 minutes until potatoes are tender. Meanwhile in large saute pan on medium heat add 2-3 tablespoons butter when sizzling, add cabbage and saute until tender, about 3-4 minutes add salt & pepper to taste. Drain potatoes and mash with spoon or masher. Add about 2-3 tablespoons butter and milk/cream, salt & pepper to taste. Add cabbage and mix together. Serve with extra butter on top if you dare. You can sprinkle with chopped scallions if you want some onion taste and color. Have fun Enjoy
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Hi, Mustang! For St. Patrick's Day Potato Soup 2 lbs potatoes 2 onions a small carrot 1/4 cup butter 5 cups stock 2 cups milk bay leaf, parsley, and thyme salt & pepper Cream and Chives for garnishing. Peel and slice the potatoes. onions and carrot. Melt butter in a large saucepan and onions. Saute slightly( not borwn) Add potatoes and carrots. Stir in the stock and milk. Tie the bayleaf, thyme and parsely together and add along with peeper and salt to taste. Simmer gently foe about an hour then either liquify or put through a sieve or vegetables mill. Add come cream before serving and sprinkle with chopped chives. Note: Credit Irish Cooking Book Have a great St. Paddy Day... I am in MS right now with friends -they are of Irish-descent.
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nellie apple:
Hi, Mustang! For St. Patrick's Day Potato Soup 2 lbs potatoes 2 onions a small carrot 1/4 cup butter 5 cups stock 2 cups milk bay leaf, parsley, and thyme salt & pepper Cream and Chives for garnishing. Peel and slice the potatoes. onions and carrot. Melt butter in a large saucepan and onions. Saute slightly( not borwn) Add potatoes and carrots. Stir in the stock and milk. Tie the bayleaf, thyme and parsely together and add along with peeper and salt to taste. Simmer gently foe about an hour then either liquify or put through a sieve or vegetables mill. Add come cream before serving and sprinkle with chopped chives. Note: Credit Irish Cooking Book Have a great St. Paddy Day... I am in MS right now with friends -they are of Irish-descent.
Hi Nellie thanks for the Potato Soup recipe! I will try it soon. I like that it has carrots in it....I have not used them in potato soup before. I bought a new immersion blender that I love using so this recipe comes at a perfect time. Have a great time in MS (is that for mississippi?) sounds like fun Peace, Vivan
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Hi I hope you recipe readers are all doing well!. Thought I would add another St Patricks Day recipe as I'm feeling a little Irish. This is easy & delish APPLE CRISP WITH IRISH WHISKEY CREAM 6 McIntosh or Granny Smith apples, peeled and diced into 1/2-inch pieces or sliced 1/2 lemon, juiced 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 2 tablespoons granulated sugar 1/2 cup flour or fine graham cracker crumbs or old fashioned Oatmeal 1/2 cup brown sugar 1/2 stick butter (4 Tablespoons) Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix flour or graham cracker crumbs or oatmeal, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes until apples are just tender and topping is golden brown. IRISH WHISKEY CREAM 1 cup heavy cream 1 tablespoon sugar 2 tablespoons Irish whiskey Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed. makes about 2 cups...serve on top of Apple Crisp YUMMY
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Hi-yall! Mustang-Sally & Everyone! HAVE A GREAT PADDY DAY! i LOVE YOUR RECIPE!
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SESAME PEANUT NOODLES Serves -6 8 THE DRESSING: 1 tablespoon sesame oil 1 tablespoon garlic-infused oil 1 tablespoon soy sauce 2 tablespoons sweet chili sauce 1/3 cup smooth peanut butter 2 tablespoons lime juice FOR THE SALAD: 1-1/4 pounds cooked noodles, ( I used wide cut Chinese noodles, but use what you want) 2 cups bean sprouts, rinsed 1-1/2 cups snow peas, whole or cut in half or strips 1 red pepper, seeded and cut into small strips 2-4 scallions, finely sliced 1/2 cup sluced radishes 1/4 cup sesame seeds (You could substitute chopped peanuts) 1/4 heaping cup chopped fresh cilantro Whisk together all the dressing ingredients in a bowl or small pitcher. Put the noodles, bean sprouts, snow peas, radishes, sliced red pepper and scallions into a bowl. Pour over the dressing and mix thoroughly to coat everything well. Sprinkle with the sesame seeds and cilantro. Credit due: what did you eat? Hi, All! Today is the first day of Spring! Yay! Texas Bluebonnet@Hill Country.
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Roasted Radicchio and Pear Salad 2 cups white-wine vinegar 4 cups boiling water, divided 1 tablespoon honey or sugar 2 ripe but firm Bosc pears, cored and quartered 1 head radicchio, cored halved and sliced 5 tablespoons olive oil, divided 1/2 teaspoon salt 3 tablespoons white balsamic vinegar 1/4 teaspoon black pepper 1/2 cup red onion, thinly sliced 2 ounces (1 cup) crumbled blue cheese 4 tablespoons honey roasted almonds or candied pecans, coarsely chopped Freshly ground pepper to taste Dissolve sugar or honey in 2 cups of the boiling water and allow to cool. Add 2 cups vinegar to the remaining 2 cups water and return to a boil. Add ice to sweetened water to create an ice bath. Blanch radicchio in boiling vinegar, remove immediately and plunge into sweetened ice water. Remove and allow to drain in a strainer. Heat oven to 425 degrees. Toss pears with 1 tablespoon oil and spread evenly on a rimmed baking sheet. Roast for 20 minutes (or until slightly browned), stirring to keep from sticking. Toss radicchio with another tablespoon oil and salt: add to pan with pears and roast for another 3 minutes. Meanwhile, in a small skillet, warm the remaining 3 tablespoons oil, vinegar and pepper. Remove radicchio and pears to a shallow bowl add red onion and toss with warm dressing. Arrange on salad plates and garnish with cheese, nuts and pepper. --------------------- Note: Have you all tried Flat Earth Baked Veggie crisp? I love garlic & herb Field---It's yummy! (I am eating it right now- crunch crunch!!!
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Hi Nellie It's great to see you! Happy First Day of Spring OMG I love your recipes I love the noodle salad and also the Radicchio and Pear salad , I haven't tried that combo together so I can't wait! I hope you are doing well..I've been really busy lately, but sometime soon I want to take the time to add an index or table of contents to this thread...I think it would be easier to find the recipes...what do you think? I might want to get the mods advice. Peace and Love
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mustangsally10:
Hi Nellie It's great to see you! Happy First Day of Spring OMG I love your recipes I love the noodle salad and also the Radicchio and Pear salad , I haven't tried that combo together so I can't wait! I hope you are doing well..I've been really busy lately, but sometime soon I want to take the time to add an index or table of contents to this thread...I think it would be easier to find the recipes...what do you think? I might want to get the mods advice. Peace and Love
Hi, there It's good to see you too I am all right, thank you An index or toc is a great idea and also mods advice would be wonderful We are celebrating Holy Week or Cuaresma so Vegetarian food is a must for all my friends Peace and Love