Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 20
- 3/4 cup light corn syrup
- 1/4 cup margarine
- 2 teaspoons cold water
- 2 5/8 cups confectioners' sugar
- 1 cup marshmallows
- 5 quarts plain popped popcorn
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. heat and stir until the mixture comes to a boil. carefully combine the hot mixture with the popcorn, coating each kernel.
- grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. wrap with cellophane or plastic wrap and store at room temperature.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 2.5
- 1 1/2 cups sugar
- 1/2 cup low-fat lemon yogurt
- 1/3 cup vegetable oil
- 2 egg
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Recipe
- preheat oven to 375 degrees f (190 degrees c ). grease cookie sheets.
- in a large bowl, combine sugar, yogurt, oil, eggs lemon zest, and lemon juice. stir until well blended. sift together the flour, baking soda, baking powder, and salt. add to the wet mixture and stir until smooth.
- drop cookies by rounded teaspoonfuls prepared cookie sheets. bake in preheated oven for 8 to 10 minutes. edges should be slightly brown. let cookies cool slightly before removing from cookie sheets.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 1
- 1 (18.25 ounce) package lemon cake mix
- 1 1/4 cups water, or as needed
- 3 eggs
- 1/3 cup vegetable oil
- 1 (21 ounce) can lemon pie filling
- 3 egg whites
- 1/2 cup sugar
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 5 hrs 30 mins
- preheat an oven to 350 degrees f (175 degrees c). grease and flour 3 8-inch cake pans.
- mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
- bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. let cool in pan at least 20 minutes or until completely cool.
- when the cake is completely cool, run a paring knife between the cake and the edge of the pan. hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and the plate.
- to fill and decorate, lay a cake layer an oven-safe plate, and spread half the lemon filling over the bottom layer. place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. top with third layer.
- beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. refrigerate 4 hours to overnight, then serve cold.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 2
- 2 tablespoons fresh lemon juice
- 1 onion, peeled and sliced
- 1/4 cup distilled vinegar
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 1/2 cup ketchup
- 2 tablespoons worcestershire sauce
- 1 1/2 teaspoons liquid smoke flavoring
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- in a medium saucepan, mix lemon juice, onion, distilled vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. bring to a boil, then simmer uncovered 20 minutes.
- stir ketchup, worcestershire sauce and liquid smoke flavoring into the mixture. return to boil, then remove from heat. refrigerate until ready for use.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 8
- 3 cups heavy cream
- 1/2 cup sugar
- 1 1/2 teaspoons very finely grated lemon zest
- 1 (.25 ounce) envelope unflavored gelatin
- 4 tablespoons orange-flavored liqueur (such as grand marnier), divided
- 1 (12 ounce) package frozen raspberries
- 6 tablespoons sugar
- 1 (6 ounce) container fresh raspberries
Recipe
- bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. meanwhile, in a small bowl, soften gelatin in 2 generous tbs. cold water. whisk softened gelatin and 2 tbs. orange liqueur into cream mixture.
- pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
- partially thaw raspberries on countertop. place in a food processor fitted with the metal blade and add remaining 6 tbs. sugar and 2 tbs. orange liqueur. transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). stir in fresh raspberries, and let stand about 1 hour.
- when ready to serve, run a thin-bladed knife around each dessert to loosen; turn a dessert plate to unmold. spoon raspberry sauce around panna cotta and serve.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 5
- 60 mini chocolate-coated caramel-peanut nougat candy bars (such as snickers®)
- 2 (18.25 ounce) packages french vanilla flavored cake mix
- 2 eggs
- 2/3 cup vegetable oil
- 1/4 cup water
Recipe
Preparation Time: 45 mins
Cook Time: 15 mins
Ready Time: 1 hr
- preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper. unwrap all the mini candy bars.
- empty the 2 cake mixes into a large bowl, and stir eggs, vegetable oil, and water into the mixes. the batter will be stiff. roll heaping tablespoons of dough into 1-inch balls. push a mini candy bar into the cookie ball, and carefully cover the entire candy piece with dough. if any chocolate is visible, the cookie will leak. place the filled cookies the prepared baking sheets.
- bake in the preheated oven for 11 minutes. cookies will not look brown on top. cool for 5 minutes on the baking sheets before removing to finish cooling on racks.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon worcestershire sauce
- 1 lemon, juiced
- 1/2 teaspoon grated fresh ginger root
- 2 tablespoons honey
- 1/3 cup chopped fresh basil leaves
- 1 tablespoon finely chopped shallots
- 1 (3 pound) salmon fillet, with skin
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 1 hr 5 mins
- make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. place the foil a cookie sheet. lay the fillet the foil with the skin side down. in a small bowl, stir together the oil, soy sauce, worcestershire sauce, lemon juice, ginger, honey, basil and shallots. pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
- preheat a grill for medium-low heat. slide the foil with the salmon off of the cookie sheet and the grill. cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. salmon should be able to flake with a fork, but not be too dry. when you serve the salmon, the skin will stick to the foil and your grill will remain clean. simply slice and use a spatula to scoop the fillet off of the skin to serve.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 4
- 1 (10 ounce) can minced clams, drained
- 1 cup baking mix
- 1 egg, beaten
- 2 tablespoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- drain the clams. in a medium bowl, beat 1 egg and stir in the cup of baking mix and clams.
- in a medium skillet, heat the oil and fry the clams in pieces until golden brown. drain on a plate lined with paper towels.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 1
- 1 teaspoon cornstarch
- 1/3 cup distilled vinegar
- 2 teaspoons vegetable oil
- 2/3 cup unsweetened pineapple juice
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- salt to taste
Recipe
Preparation Time: 2 mins
Cook Time: 5 mins
Ready Time: 7 mins
- in a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 8
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 1 tablespoon vegetable oil
- 1/2 teaspoon almond extract
- 2 tablespoons sugar
- 1/2 (3.4 ounce) package instant vanilla pudding mix
- 1 cup orange juice
- 1/2 cup sour cream
- 2 cups sliced fresh strawberries
- 2 bananas, sliced
- 1 cup fresh blueberries
- 1 cup whipped cream
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 1 hr 10 mins
- to make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. lightly grease a small skillet and place over medium heat. spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. cook until brown, 1 to 2 minutes. flip the crepe and cook the other side until brown. remove to a plate. repeat with remaining batter until it is all used.
- to make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. gently fold the strawberries, bananas and blueberries into the sour cream mixture.
- lightly grease the bottom of a baking dish. cover the bottom of the dish with 1/3 of the crepes. spoon 1/2 of the fruit mixture over the crepes. repeat with remaining fruit and crepes, finishing with the crepes as the top layer. garnish with whipped cream. allow to sit 30 minutes before serving.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 12
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
- heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
- when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
- bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 8
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 1 hr 20 mins
- in a blender combine eggs, milk, flour, salt and oil. process until smooth. cover and refrigerate 1 hour.
- heat a skillet over medium-high heat and brush with oil. pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. cook 2 to 5 minutes, turning once, until golden. repeat with remaining batter.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 2
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 eggs, well beaten
- 3 tablespoons vegetable oil
- 1/4 cup water
Recipe
Preparation Time: 45 mins
Ready Time: 45 mins
- in a large bowl, sift together all-purpose flour, baking powder and salt.
- mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. quickly stir into the flour mixture. mix in approximately 1/2 the water. knead into a soft, pliable dough, using more of the water as necessary.
- cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. to use, divide into two parts, roll flat on a lightly floured surface and lightly brush with remaining vegetable oil. fill and bake as desired.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 1
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (110 degrees f/45 degrees c)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
- bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 3
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon anise extract
- 1 teaspoon anise extract
- 1 cup confectioners' sugar
- 2 tablespoons hot water
Recipe
- preheat oven to 375 degrees f (190 degrees c).
- in large bowl, mix flour, baking powder and sugar. make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. mix together until dough is sticky.
- oil fingers and pinch off dough in 1 inch pieces. roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. bake for 8 minutes. dip cookies in icing while warm.
- to make icing: blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 5
- 1 1/3 cups milk
- 1 cup buckwheat flour
- 1 cup almond flour
- 1/3 cup vegetable oil
- 2 eggs
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- preheat a waffle iron according to manufacturer's instructions.
- stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Ingredients
- Servings: 5
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 1 hr 25 mins
- place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- preheat an outdoor grill for high heat.
- place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
- Servings: 6
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 5 hrs
- in a medium bowl, mix together cocoa, sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
- preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
- bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.