Posted 04 June 2009 - 01:53 PM
-Recipe Name- (Milchigs, fleishigs, pareve)
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Posted 16 June 2009 - 04:12 PM
Prep Time: 5 minutes
Cook Time: 15 minutes
1/2 package of morningstar crumbles
1 C of shredded mozerella
1/4 C finely chopped onion (used 1/2 of med size)
Garlic powder, to taste
6 - 8 "stuffing" mushrooms (they're the same as reg mushrooms, just bigger and shaped more bowl-like)
Take out stems of mushrooms. place mushroom "bowls" on greased cooking sheet.
Mix first four ingredients together in bowl, add in little mountains to bowls.
Bake at 350ºF for about 15 minutes.
H.com link: http://www.hashkafah...&...st&p=974224
Posted 18 June 2009 - 01:01 PM
Prep Time: 1 hour
Cook Time: 5 minutes
1 C water
1/2 C uncooked rice
2 green bell peppers, halved and seeded
1 Tbsp olive oil
2 green onions, thinly sliced
1 tsp dried basil
1 C mushrooms
1 tsp salt
1 pinch ground black pepper
1 tomato, diced
1/2 C crumbled feta cheese
Preheat oven to 400ºF (200ºC). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, mushrooms, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes.
H.com link: http://www.hashkafah...&...t&p=1025685
Posted 23 June 2009 - 01:53 PM
1 lb mock crab sticks, shredded
1/2 C breadcrumbs
2 eggs, beaten
1 Tbsp Worcestershire sauce
1 Tbsp Old Bay seasoning
1 Tbsp Mayonaise
1 Tbsp minced garlic
unpeel the crab sticks, and chop half of them coarsely with a knife. The other half, use the grater blade on your food processor, it will come out as fluffy, thin shreds.
Mix all ingredients together, form into patties 1 inch thick, and coat on all sides with panko. This gives it a nice extra crunch!
Brown on both sides in the oil of your choosing, and transfer to a baking sheet. Keep in 300 degree oven until ready to serve.
H.com link: http://www.hashkafah...&...st&p=867480
Posted 25 June 2009 - 02:20 PM
Prep Time: 5 minutes
Cook Time: 25 minutes
1 box sliced fresh mushrooms or can
1 small pepper, cut up
1 small cut up onion
1 garlic clove, minced
3 Tbsp flour
1/4 tsp dried tarragon or dill
1 to 1/2 C liquid - water, soymilk, or a little of each
1 pkg uncooked fake shrimp
1/2 C white wine (I forgot to add this)
1/2 C lemon juice
1 tsp salt
1 Tbsp grated lemon peel
1 Tbsp parsley
1 box of pasta, any kind
Boil your noodles in a large pot. In a large skillet, saute the mushrooms, pepper, onion and garlic in your fat of choice until the vegetables are crisp-tender. Stir in the flour, salt, spice, and pepper until blended. Gradually add liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Add the shrimp & simmer, adding the rest of your ingredients. Stir in wine; heat through. Add your lemon & salt and then the rest of your ingredients. Sprinkle with lemon peel and parsley. Toss with the noodles to serve.
H.com link: http://www.hashkafah...&...t&p=1136952
Posted 10 July 2009 - 11:24 AM
Prep Time: 5 minutes
Cook Time: 30 minutes
1 lb package of frozen spinach (defrosted and mostly drained)
1 container of Tofutti (parve) sour cream
3/4 to 1 package of fresh baby portabello mushrooms sliced
1/2 small onion diced
Onion powder as desired
Pepper as desired
1 pie shell
Matzo meal, as needed
Mix together spinach, sour cream, eggs, mushrooms, onion, garlic powder, onion powder, salt and pepper.
Add some matzah meal to the bottom of the pie shell before placing mixture into shell, it will help absorb some of the wetness from the spinach and enable a non-soft bottom.
Pour into pie shell.
Bake 375ºF for about 30 minutes-- check with toothpick.
H.com link: http://www.hashkafah...&...st&p=910509
Posted 10 July 2009 - 12:28 PM
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1 red pepper
1 yellow pepper
1 orange pepper
1/2 C oil (I think I usually do 1/4)
1/2 C vinegar (I either do 1/4 white wine & 1/4 apple, or all apple)
1 tsp oregano
Mix together oil, vinegar and salt to create a marinade.
Cut up zucchini, peppers and mushroom. Dip into marinade and lay out on a cookie sheet. Grill/Broil for several minutes until blackened.
Cook noodles and let cool.
Place grilled vegetables on top. Sprinkle with feta cheese.
Mix together dressing ingredients and pour over salad.
H.com link: http://www.hashkafah...&...t&p=1088352
Posted 14 July 2009 - 02:15 PM
Prep Time: 20 minutes
Cook Time: 1 hour
1 onion, diced
A couple carrots, diced
1-2 zucchini, diced
2 cans red kidney beans
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
1 28 oz. can tomatoes diced (but often I will dice my own tomatoes and put in some extra tomato sauce, because I'm cheap)
Any other random veggies, I think would taste good.
Saute onion in oil until translucent in a large stock pot. Add in remaining ingredients. Simmer for approximately 1 horu.
H.com link: http://www.hashkafah...&...t&p=1099794
Posted 15 July 2009 - 02:42 PM
2 potatoes, diced
1 sweet potato, diced
1/2 C barley
1/2 C oatmeal
1 1/2 C red beans
1/2 C black beans
1 C mushrooms, diced
1 Tbsp sugar
2 tsp vinegar
1/2 C jamaican gold ganja
1/2 C psychodelic mushrooms, diced
Put ingredients in a crock pot with water and let cook for numerous hours.
H.com link: http://www.hashkafah...&...st&p=942584
Posted 21 July 2009 - 03:02 PM
1-8 oz. container Tofutti or dairy sour cream
3 large eggs
1 package frozen spinach or asparagus pieces
1/2 can mushroom pieces
1 frozen pie shell
Whip together sour cream and eggs, add salt and pepper. Pour over toppings (thoroughly drained) in shell. Bake at 375ºF until set.
H.com link: http://www.hashkafah...&...t&p=1307277
Posted 04 August 2009 - 03:43 PM
Prep Time: 5-10 minutes
Cook Time: 5-10 minutes
1 can chick peas
1/2 C matzah meal or bread crumbs
2 Tbsp flour
1 tsp baking powder
1 medium onion
2 cloves garlic
1 Tbsp cumin
1 tsp tabasco sauce
Put chick peas in food processor and pulse till it's mushed up. Put in a mixing bowl.
Put onion and garlic into food processor and chop up.
Add it to the mixing bowl.
Add remaining ingredients and knead the mixture.
Make into small patties and fry in a non-stick frying pan.
H.com link: http://www.hashkafah...&...t&p=1094610
Posted 04 August 2009 - 03:56 PM
Prep Time: 5-10 minutes
Cook Time: 30-60 minutes
2 stalks of celery
1 C of flour
1/2 C oil (I try to use less)
Salt (I use onion salt or garlic salt)
Pulse in a food processor until a thick mixture. Put on greased foil and roll up. Bake at 350ºF for 30 minutes and then put in chulent or for one hour to eat straight.
H.com link: http://www.hashkafah...&...t&p=1097079
Posted 04 August 2009 - 04:06 PM
Prep Time: 10 minutes
Cook Time: 30+ 20+ 20 minutes
2 egg whites
2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
1/2 C plain dried bread crumbs
Olive oil spray
1 C tomatoes, chopped with their juice
1/4 C chopped fresh basil or 1 tsp dried
1/2 tsp black pepper
1 C shredded part-skim mozzarella cheese (about 4 oz)
1/4 C grated Parmesan cheese
4 cloves garlic
1/2 C onion, chopped
Preheat the oven to 400°F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.
Place eggplant on prepared baking sheet and spray oil over eggplant slices. Bake 30 minutes, turning eggplant over after 20 minutes, until golden brown and cooked through.
Sauté the onions and garlic with oil spray.
In a medium bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions.
Spoon 3 tbsp of tomato mixture into bottom of 9" square glass baking dish. Place half of eggplant over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, tomato mixture, and mozzarella.
Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.
H.com link: http://www.hashkafah...&...t&p=1104630
Posted 06 August 2009 - 03:17 PM
1 package extra firm tofu
11 ounces baby spinach
Scallions or chives
Pinch of red pepper
Whole wheat spaghetti (actual recipe calls for udon noodles, but I didn't have them on hand)
3 Tbsp soy sauce
Pinch of sugar
Meanwhil,e cut the tofu into 12 pieces, use some paper towels to pat dry and salt and pepper both sides (I used sea salt).
Fry in oil (pref. peanut oil or veg. oil, I didn't have any so used canola) until both sides are brown.
Take out the tofu, keep warm in oven.
Add spinach to same oil as used for the tofu, toss till wilted and add the chives, soy sauce, sugar, red pepper. Add in the tofu and pasta and toss to coat.
H.com link: http://www.hashkafah...&...t&p=1294394
Posted 07 August 2009 - 10:47 AM
Prep Time: 2 minutes + Overnight
Cook Time: 10-15 minutes
4 Tbsp rice vinegar
4 Tbsp soy sauce
3 Tbsp sesame oil
3 Tbsp honey
1/2 tsp freshly grated ginger (or 1/4 tsp dry)
1/2 tsp dry mustard
1 pkg tofu (1 lb)
Mix all ingredients, cut tofu into cubes (I cut flat, largish pieces). Marinate overnight or at least a few hours. Grill for a few minutes on each side, until pieces look golden brown. If you like it more dry, leave it longer.
H.com link: http://www.hashkafah...&...t&p=1328445
Posted 07 August 2009 - 10:57 AM
Prep Time: 5-10 minutes
3 large zucchini
1 medium red potato
2 Tbsp whole wheat (I used spelt) flour
Flavored corn flake crumbs
Grate zucchini and potatoes in food processor, and drain well (I drained it by hand, but you can use a colander). Mix in the rest of the ingredients and fry with a little oil.
H.com link: http://www.hashkafah...&...t&p=1349491
Posted 24 November 2009 - 07:38 AM
Posted 26 November 2009 - 07:03 PM
Prep time:5 minutes
Cook time:15 minutes
2 cans pinto beans
1/2 tsp garlic powder
5 heaping tbsp chili powder
2 tbsp dried cilantro
1 tsp cumin
6- 10 inch flour Tortillas
1 can black olives
Pint of sour cream
Head of iceberg or green leaf lettuce
8-10 oz shredded cheddar cheese
1 jar salsa of choice (hot,mild,regular,verde)
Chopped lettuce, chopped green onion, sour cream, chopped or sliced black olives, salsa, shredded cheddar cheese
Prep: Chop lettuce, green onion, black olives, and put in individual serving bowls. Drain liquid from one can of beans and half the liquid from the other can.
Fast Refried Beans:
1.Dump the contents of both cans into a 2 quart sauce pan that has a lid and mix in garlic powder,cilantro,chili powder and cumin,cover and place on a low heat to simmer for 15 minutes checking every so often to stir so it doesn't stick.
2. Using a hand held potato masher, mash the contents to desired consistency ; smooth or enough so some beans are still partially intact.
3. Place 3 or 4 good size tbsp of beans on one side of the tortilla in a line, leaving about an inch to the edge and sprinkle shreded cheddar cheese on the beans to melt a bit. (You can also microwave for 40 seconds to melt all the way)
4. Plate and serve while still hot along with bowls of garnishes to the table
5. Garnish with lettuce,green onion,black olives,sour cream and salsa to taste.Roll up half way,tuck in the sides toward the middle and finish rolling up.
Serves:1 per person will serve 6 people. Spanish rice without the added burger makes a good side along with sliced avocados with a green chili /mayo/lime sauce on them
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