Best Vegetable Recipes Blog: July 2016

Sunday, July 31, 2016

chocolate-zucchini cupcakes

ingredients

servings: 2
2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
3/4 cup chopped walnuts
1 (16 ounce) package chocolate frosting
1/2 cup walnut halves

recipe

preheat the oven to 350 degrees f (175 degrees c).
in a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. blend oil and cooled chocolate into the beaten egg mixture.
in a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. stir in zucchini and chopped nuts. using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. let cool in pans on rack for 10 minutes. remove from pans; let cool completely. spread with chocolate frosting and garnish with walnut or pecan halves.

Homesteader Cornbread

ingredients

servings: 1
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

nutmeg mushrooms

ingredients

servings: 4
1 pound fresh mushrooms
3/4 cup white
1 tablespoon ground nutmeg
1 teaspoon salt

recipe

clean and slice mushrooms.
combine all ingredients in a skillet and cook over medium heat until the comes to a boil. reduce heat to low and cook until mushrooms are tender. remove from heat and serve while hot.

too much chocolate cake

ingredients

servings: 1
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

recipe

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

Homesteader Cornbread

ingredients

servings: 1
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

marinated barbequed vegetables

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:

cook time:

ready time:

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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

Homesteader Cornbread

ingredients

servings: 1
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

roasted brussels sprouts

ingredients

servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

Roasted Garlic Cauliflower

ingredients

servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

recipe

preparation time:

cook time:

ready time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

herbed grilled artichokes

ingredients

servings: 4
1/2 teaspoon italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon liquid smoke flavoring
1 teaspoon olive oil
1 teaspoon salt
1/4 cup white
2 lemon wedges
4 artichokes, halved and choke scraped out
olive oil-flavored cooking spray
1/4 cup butter, melted

recipe

preparation time:

cook time:

ready time:

fill a stockpot to half full with water. stir italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white into water. squeeze the lemon wedges over the mixture and drop the wedge into the pot. bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. refrigerate until ready to serve.
preheat an outdoor grill for high heat and lightly oil grate.
lightly coat the cooled artichoke halves with cooking spray. cook artichoke halves on grill until edges are slightly charred. drizzle with melted butter to serve.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

pizza dough i

ingredients

servings: 1
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees f/45 degrees c)

recipe

preparation time:

cook time:

ready time:

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.

marinated barbequed vegetables

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:

cook time:

ready time:

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.

Mouth-watering Stuffed Mushrooms

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:

cook time:

ready time:

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.

roasted brussels sprouts

ingredients

servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

Honey Lime Chicken Wings

ingredients

servings: 8
18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying

recipe

in a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
place the flour in a plastic bag and shake the chicken wings in the flour to coat.
in a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. place the cooked wings in the honey/lime mixture and toss to coat well. serve immediately.

pizza dough i

ingredients

servings: 1
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees f/45 degrees c)

recipe

preparation time:

cook time:

ready time:

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.

too much chocolate cake

ingredients

servings: 1
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

recipe

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

best ever pie crust

ingredients

servings: 2
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

recipe

preparation time:

ready time:

in a large bowl, combine flour and salt. cut in shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. divide dough in half, and shape into balls. wrap in plastic, and refrigerate for 4 hours or overnight.
roll out dough on a floured counter. don't over work it. use as directed in pie recipe.

Mouth-watering Stuffed Mushrooms

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:

cook time:

ready time:

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.

marinated barbequed vegetables

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:

cook time:

ready time:

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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

barley bake

ingredients

servings: 6
1/4 cup butter
1 medium onion, diced
1 cup uncooked pearl barley
1/2 cup pine nuts
2 green onions, thinly sliced
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 (14.5 ounce) cans vegetable broth

recipe

preparation time:

cook time:

ready time:

preheat oven to 350 degrees f (175 degrees c).
melt butter in a skillet over medium-high heat. stir in onion, barley, and pine nuts. cook and stir until barley is lightly browned. mix in green onions, mushrooms, and parsley. season with salt and pepper. transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

chocolate eggplant (chocolate aubergine)

ingredients

servings: 6
2 tablespoons vegetable oil, or as needed
1 eggplant with ends trimmed, cut lengthwise into 1/4 inch slices
8 ounces semisweet chocolate, chopped

recipe

preparation time:

cook time:

ready time:

heat enough of the oil to coat the bottom of a large skillet over medium-high heat. fry slices of eggplant until browned and slightly crispy. place them on paper towels to drain.
meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. stir occasionally until melted and smooth. remove from the heat.
arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. don't cover the eggplant completely. serve immediately.

Roasted Garlic Cauliflower

ingredients

servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

recipe

preparation time:

cook time:

ready time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Saturday, July 30, 2016

Apple Dumpling Cake

ingredients

servings: 1
3 pounds apples - peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
1 teaspoon ground cinnamon

recipe

preparation time:

cook time:

ready time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
place sliced apples in baking dish. in a medium bowl, mix together the flour, sugar, baking powder, and salt. stir in eggs and oil; pack on top of apples. sprinkle with cinnamon.
bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.

pizza dough i

ingredients

servings: 1
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees f/45 degrees c)

recipe

preparation time:

cook time:

ready time:

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.

Sweet Sauce For Vegetables

ingredients

servings: 1
1/3 cup butter
1/4 cup pineapple juice
2 tablespoons brown sugar
1 tablespoon lemon juice
1/8 teaspoon ground cloves

recipe

preparation time:

cook time:

ready time:

melt butter in a medium saucepan over medium heat. mix in pineapple juice, brown sugar, lemon juice and ground cloves. when thoroughly mixed, remove from heat and use to marinate vegetables as desired.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

Mom's Potato Latkes

ingredients

servings: 4
3 cups shredded potato
1/4 cup grated onion
2 eggs, beaten
6 saltine crackers, or as needed, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil, or as needed

recipe

preparation time:

cook time:

ready time:

mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
cook in hot oil until browned and crisp, 3 to 5 minutes per side. drain latkes on a plate lined with a paper towel.

Roasted Garlic Cauliflower

ingredients

servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

recipe

preparation time:

cook time:

ready time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

too much chocolate cake

ingredients

servings: 1
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

recipe

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

Mouth-watering Stuffed Mushrooms

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:

cook time:

ready time:

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.

Homesteader Cornbread

ingredients

servings: 1
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

best ever pie crust

ingredients

servings: 2
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

recipe

preparation time:

ready time:

in a large bowl, combine flour and salt. cut in shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. divide dough in half, and shape into balls. wrap in plastic, and refrigerate for 4 hours or overnight.
roll out dough on a floured counter. don't over work it. use as directed in pie recipe.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

best ever pie crust

ingredients

servings: 2
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

recipe

preparation time:

ready time:

in a large bowl, combine flour and salt. cut in shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. divide dough in half, and shape into balls. wrap in plastic, and refrigerate for 4 hours or overnight.
roll out dough on a floured counter. don't over work it. use as directed in pie recipe.

capsicum zunka

ingredients

servings: 4
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 large onion, cut into 1 1/2 -inch pieces
2 large green bell peppers, cut into 2 inch pieces
1 teaspoon turmeric powder
salt to taste
1 teaspoon chili powder (optional)
1/2 cup chickpea flour

recipe

preparation time:

cook time:

ready time:

heat oil in a large skillet or wok over medium-high heat. stir in mustard seeds. when mustard seeds begin to crack, stir in onion. cook 1 minute, then stir in green peppers, turmeric, salt, and chili powder. reduce heat to medium low, cover, and cook 3 to 4 minutes. stir in chickpea flour, mixing well; cover, and cook 2 minutes more.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

roasted brussels sprouts

ingredients

servings: 6
1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (205 degrees c).
place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

pumpkin roll with toffee cream filling and caramel sauce

ingredients

servings: 12
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 egg yolks
6 egg whites
1/3 cup white sugar
1/3 cup packed light brown sugar
2/3 cup solid pack pumpkin puree
1/8 teaspoon salt
1/4 cup confectioners' sugar for dusting
2 tablespoons dark
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
10 tablespoons crushed toffee candy
1 (16 ounce) jar caramel ice cream topping, warmed
1/2 cup crushed toffee candy

recipe

preheat oven to 375 degrees f (190 degrees c). spray a 15x10 inch baking sheet with vegetable oil spray. sift flour, cinnamon, ginger and allspice into small bowl. set aside.
in a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. on low speed, beat in pumpkin, then flour mixture. using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. fold egg whites into batter in 3 additions.
spread into prepared pan. bake at 375 degrees f (190 degrees c) for 15 minutes, or until a toothpick inserted into cake comes out clean.
place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. cut around pan edges to loosen cake. turn cake out kitchen towel. fold towel over 1 long side of cake. starting at 1 long side, roll cake up in towel. arrange cake seam side down and cool completely, about 1 hour.
to make the filling: pour 2 tablespoons into small heavy saucepan and sprinkle gelatin over. let stand until gelatin softens, about 10 minutes. stir over low heat just until gelatin dissolves, then remove from heat. in a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. beat in gelatin mixture. fold in 6 tablespoons english toffee pieces.
unroll cake, sprinkle with 4 tablespoons english toffee pieces. spread filling over. starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. place cake seam side down on platter. (can be prepared 1 day ahead.) cover with foil and refrigerate.
trim ends of cake on slight diagonal. dust cake with powdered sugar. spoon some of the warm caramel sauce over top of cake. sprinkle with 1/2 cup toffee. to serve, cut cake crosswise into 1 inch thick slices. serve with remaining sauce.

chicken garlic pizza

ingredients

servings: 6
1 skinless, boneless chicken breast half
2 tablespoons butter or margarine, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 ounce) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese

recipe

preparation time:

cook time:

ready time:

place the chicken breast in a saucepan with enough water to cover. bring to a boil, and cook until no longer pink, about 20 minutes. drain and cool slightly, then cut into strips.
meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. pour into a chilled dish to cool, and refrigerate until set.
preheat the oven to 350 degrees f (175 degrees c).
roll out the pizza dough, place a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. arrange chicken on top, then dot with ricotta cheese. top with tomato slices, cilantro and parmesan cheese.
bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

Vegetable Nuggets

ingredients

servings: 12
1 (8 ounce) can cream-style corn
1/8 cup all-purpose flour
1/4 teaspoon black pepper
1/4 cup cornmeal
2 cups canola oil for frying

recipe

preparation time:

cook time:

ready time:

heat oil in a deep-fryer or heavy saucepan to 365 degrees f (180 degrees c).
in a medium bowl, stir together the corn, flour and pepper. drop balls of the mixture into cornmeal to coat.
fry the nuggets for about 4 minutes, until golden brown. drain on paper towels, and serve hot.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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:

cook time:

ready time:

in a medium bowl, mix together cocoa, white 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.

too much chocolate cake

ingredients

servings: 1
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

recipe

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

Slow Cooker Stuffing

ingredients

servings: 16
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms, sliced
12 1/2 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
2 eggs, beaten

recipe

preparation time:

cook time:

ready time:

melt butter or margarine in a skillet over medium heat. cook onion, celery, mushroom, and parsley in butter, stirring frequently.
spoon cooked vegetables over bread cubes in a very large mixing bowl. season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. pour in enough broth to moisten, and mix in eggs. transfer mixture to slow cooker, and cover.
cook on high for 45 minutes, then reduce heat to low, and cook for 4 to 8 hours.

carolina-style barbeque sauce

ingredients

servings: 6
1/2 teaspoon vegetable oil
1 apple, peeled, cored and chopped
2 tablespoons brown sugar
1 cup apple vinegar
2 tablespoons yellow mustard
1 tablespoon red pepper flakes, or to taste
1 tablespoon ground black pepper, or to taste

recipe

preparation time:

cook time:

ready time:

heat oil in a saucepan over medium heat. place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes.
stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes.
pour apple vinegar into saucepan. reduce heat to low and cover. cook until the apples are soft and falling apart, about 30 minutes. remove from heat.
whisk in mustard, red pepper flakes, and black pepper.
transfer mixture to blender and puree until completely smooth.

Mouth-watering Stuffed Mushrooms

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:

cook time:

ready time:

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.

Quinoa And Black Beans

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:

cook time:

ready time:

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.

Homesteader Cornbread

ingredients

servings: 1
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Lemon Poppy Seed Bread

ingredients

servings: 3
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
2 1/2 cups white sugar
1 1/8 cups vegetable oil
3 eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1/4 cup orange juice
3/4 cup white sugar
1/2 teaspoon lemon extract

recipe

preparation time:

cook time:

ready time:

preheat oven to 350 degrees f (175 degrees c). grease three 8x4 inch bread pans.
in a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. pour batter evenly into the prepared pans.
bake at 350 degrees f (175 degrees c) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. cool loaves in the pans for 10 minutes before removing to a wire rack.
combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. pour this mixture over the loaf while it is still hot. allow loaf to cool completely before serving.

Fried Green Cucumbers

ingredients

servings: 4
2 cups all-purpose flour
2 tablespoons salt
2 tablespoons ground black pepper
5 eggs
1/4 cup milk
1 teaspoon salt
1 teaspoon ground black pepper
1 quart vegetable oil for frying
2 large cucumbers, cut into 1/2-inch slices

recipe

preparation time:

cook time:

ready time:

whisk the flour together with 2 tablespoons salt and 2 tablespoons pepper in a mixing bowl; set aside. beat the eggs in a separate mixing bowl; whisk in the milk, 1 teaspoon salt, and 1 teaspoon pepper until smooth.
heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
dip the cucumber slices into the beaten egg, then press into the flour. gently place the cucumber slices into the hot oil and cook until golden brown on both sides, about 3 to 4 minutes. drain on a paper towel-lined plate, allowing to cool 5 minutes before serving.

chocolate filled peppermint valentine heart cookies

ingredients

servings: 5
cookies:
4 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
3/4 cup vegetable shortening
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1/4 cup milk
1 1/2 teaspoons peppermint extract
filling:
1 3/4 cups milk chocolate chips
2 tablespoons vegetable shortening
peppermint drizzle:
1 cup sifted confectioners' sugar
1 drop peppermint extract, or to taste
1 drop red food coloring, or as needed
1/4 teaspoon milk, or as needed
chocolate drizzle:
1/4 cup milk chocolate chips
2 teaspoons vegetable shortening

recipe

preparation time:

cook time:

ready time:

mix flour, baking soda, and salt in a bowl until thoroughly combined. with an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
preheat oven to 375 degrees f (190 degrees c).
to make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. place half the hearts ungreased baking sheets. carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. gently pinch the edges of both cookies together to enclose the filling.
bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.
for peppermint drizzle, mix together the confectioners' sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. for chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. let the cookies stand so the drizzle sets, about 30 minutes.

marinated barbequed vegetables

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:

cook time:

ready time:

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.

Homesteader Cornbread

ingredients

servings: 1
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

recipe

preparation time:

cook time:

ready time:

preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Roasted Garlic Cauliflower

ingredients

servings: 6
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

recipe

preparation time:

cook time:

ready time:

preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Mouth-watering Stuffed Mushrooms

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

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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.

chocolate crinkles ii

ingredients

servings: 6
1 cup unsweetened cocoa powder
2 cups white 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

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in a medium bowl, mix together cocoa, white 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.