Baked Tempeh

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Ingredients:

• 15 ounces tempeh
• 3 tablespoons olive oil
• 1 teaspoon salt

Steps:

• Cut the tempeh into slices about 1/4 inch thick
• Brush with oil oil and sprinkle with salt
• Bake at 400F until somewhat crispy and lightly browned

Basic Taco/Fajita Seasoning

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Ingredients:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin I prefer more
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes or pinch of cayenne to taste

Steps:

• Combine all ingredients and store in an airtight container

Biscuits - Vegan

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Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening non-hydrogenated
• 3/4 cup rice milk or 3/4 cup almond milk

Steps:

• Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
• Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
• into any other shape you prefer Scones are often triangular for instance
• Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
• Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Cheddar Pinwheels

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Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Chocolate Fudge

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Ingredients:

• 1 can condensed milk I use Nestle brand
• 2 tablespoons cocoa powder Go for Hintz Dutch Processed brand
• 50 g unsalted butter
• 1/2 cup milk
• 100 g nuts finely chopped use almonds walnuts or cashews
• sugar

Steps:

• Add cocoa powder to milk in a bowl
• Stir to dissolve
• Now take a broad heavy based pan
• Pour the condensed milk alongwith the rest of the ingredients into the pan
• On low flame
• stir the contents of the panconstantly till the mixture becomes homogenous
• After 20 minutes
• you will notice that the mixture has thickened and started leaving the sides of the pan
• Now
• cook it till it becomes thick enough to set
• Pour it into a greased with butter plate
• Smoothen the top with a flat ladle
• It should be about 1/2 inch thick
• Allow to cool
• Cut into pieces
• Serve
• Store this in your freezer if it remains though it is so yummy that it is not quite likely that itll remain and allow to thaw a bit before serving

Cream Scones

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Ingredients:

• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup cream or 1/3 cup half-and-half etc
• 1/4 cup raisins or 1/4 cup currants

Steps:

• Sift dry ingredients into a bowl
• Add milk and stir until almost combined
• Add cherries and finish mixing until just combined
• Divide dough into 4 rounds on parchment covered baking sheet
• Sprinkle with sugar just before baking
• Bake at 375F for 15-20 minutes

Creamed Spinach

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Ingredients:

• 1 10 ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup half-and-half
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon freshly grated nutmeg

Steps:

• Cook spinach according to package directions Drain and set aside
• Melt butter in a medium saucepan over medium heat until it bubbles
• Add the flour and cook stirring constantly until the flour starts to brown
• Add the half amp; half and blend well using a wire whisk if necessary
• Cook stirring constantly until the mixture thickens enough to coat the back of a wooden spoon Reduce heat to simmer
• Add nutmeg and grated parmesan cheese Stir until cheese melts
• Stir in spinach
• Serve immediately

Feta Marinated

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Ingredients:

• 12 ounces creamy feta cheese
• 2 garlic cloves sliced
• 1/2 teaspoon peppercorn
• 8 coriander seeds
• 2 tablespoons drained capers
• 1 bay leaf
• olive oil to cover
• fresh thyme sprig
• hot toast
• chopped tomato

Steps:

• Carefully cut feta into cubes
• Add garlic slices peppercorns coriander seeds capers bay leaf to your food processor and pulse Or use a mortar and pestle and crush
• Put feta in a jar with a top or use a bowl to add all ingredients together
• Layer ingredients starting with feta ingredients topping with Thyme sprigs on top
• Pour enough olive oil to cover cubes of cheese
• Let marinate in refrigerator for 2 weeks for optimal taste however; even overnight can be used with good results
• At end of marinating time just simply pick out the feta
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good

Five Minute Tortilla Pizzas

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Ingredients:

• olive oil flavored cooking spray
• garlic powder
• 2 whole wheat tortillas
• 8 -10 tablespoons pizza sauce
• 4 -6 tablespoons mozzarella cheese shredded

Steps:

• Heat the oven to 450 degrees
• Spray each tortilla lightly with the olive oil spray
• and then flip them over
• so that the oiled side is facing down
• Lightly sprinkle the top of the tortillas with garlic powder
• Cut each tortilla in half this will allow you to fit both tortillas on the pizza stone and arrange on a pizza stone
• Evenly divide the tomato sauce over the tortillas Sprinkle with the cheese
• Add any additional toppings you desire
• and put the pizza stone into the oven Watch carefully to ensure the pizza doesnt burn In my convection oven
• the pizza was done after a mere 5 minutes

Forum Famous Cheese Ring

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Ingredients:

• 1 liter b shredded cheddar cheese
• 1 medium onion grated
• 3/4 cup mayonnaise
• 1 cup finely chopped pecans
• 1 garlic clove
• 1/2 teaspoon Tabasco sauce
• 1 14 ounce jar raspberry preserves

Steps:

• Mix all ingredients EXCEPT Raspberry Preserves together and place in a spring form pan Refrigerate for at least 2 hours no more than 10
• Remove from spring form pan and place on serving dish and cover with 1 jar of Raspberry preserves Surround with crackers and serve
• YUMMY

Hair Growing Soup

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Ingredients:

• 1 cup long-grain white rice uncooked
• 1 cup black sesame seed
• 1 tablespoon sugar to your own tastes

Steps:

• Wash and drain the rice and the sesame seeds in separate containers
• Stir-fry the sesames seeds in a dry skillet over low heat for approximately 5 minutes or until the heat releases their fragrance
• Be careful to not let them burn
• Grind the rice and toasted seeds with 1/4 cup of water in a blender or food processor
• Pour the mixture plus an additional 1 3/4 cups of water into a medium-sized saucepan
• Cook over medium heat for approximately 10 minutes stirring often to avoid burning
• Add sugar as desired to taste

My Favorite Mac and Cheese

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Ingredients:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups milk heated
• 1 1/2 cups grated sharp cheddar cheese
• salt
• fresh ground pepper
• cayenne
• 1/2 lb macaroni cooked
• 1/4 cup grated parmigiano-reggiano cheese
• 1/2 cup freshly made buttered bread crumb

Steps:

• Sauce Melt the butter in a heavy-bottomed saucepan Stir in the flour and cook
• stirring constantly
• until the paste cooks and bubbles a bit
• but dont let it brown about 2 minutes Add the hot milk
• continuing to stir as the sauce thickens Bring it to a boil Add salt and pepper to taste
• lower the heat
• and cook
• stirring for 2 to 3 minutes more Stir in 1 cup grated Cheddar cheese during the last 2 minutes of cooking
• along with a pinch of cayenne pepper Remove from the heat To cool this sauce for later use
• cover it with wax paper or pour a film of milk over it to prevent a skin from forming
• Macaroni Preheat the oven to 375F Butter a 1 1/2-quart casserole Put the cooked macaroni into the casserole
• pour the cheese sauce over it
• and mix gently with a fork Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese Bake
• uncovered
• until the top is golden and the sauce is bubbling
• about 30 minutes

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Parmesan and Rosemary Crackers

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Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 pinch black pepper
• 2 teaspoons fresh rosemary finely chopped
• 2 tablespoons unsalted butter very cold and cut into small cubes
• 1 cup parmesan cheese finely grated
• 4 tablespoons sour cream
• 1 tablespoon heavy cream

Steps:

• Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
• Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
• Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
• Enjoy

Rose's World Famous Pancakes

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Ingredients:

• 2 eggs
• 1 cup milk I prefer buttermilk
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt

Steps:

• Preheat griddle
• Beat eggs and milk together
• Add dry ingredients and beat well
• Pour on griddle
• Cook until bubbles appear and flip over

Savoury Cheese Galette

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Ingredients:

• 1 lb Roquefort cheese or 1 lb camembert cheese softened and rind discardedcut into pieces
• 1/4 cup heavy cream
• 1/4 cup dry white wine
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter cut into bits
• 2 large eggs beaten lightly
• 1/4 cup sliced almonds toasted lightly
• 1 large egg yolk
• 1 tablespoon water
• red grapes as an accompaniment

Steps:

• Make filling In a food processor blend together Roquefort or camembert cream wine egg yolk flour and season to taste
• Blend until filling is smooth
• Make crust In a bowl combine flour sugar and salt; add butter and blend until mixture resembles coarse meal
• Stir in eggs and on a lightly-floured surface knead dough lightly for several seconds or until combined
• Divide dough in half shape into balls and chill wrapped in plastic wrap for 1 hour
• On the lightly-floured surface roll out each ball of dough into a 10 inch round
• Press 1 round into bottom and inch up the sides of a buttered 9 inch round cake pan
• Spread filling evenly over and sprinkle with almonds
• With a butter knife fold the edge of the dough over filling
• Arrange remaining dough round on top and with the knife press edges together enclosing filling and sealing
• Score top in a diamond pattern with a fork
• Brush with egg wash and chill for atleast 30 minutes and up to 8 hours
• Preheat oven to 375 degrees F 190C
• Bake in the middle of oven for 50-55 minutes or until golden-brown
• Let cool 10 minutes
• Run a thin knife around edge of galette
• Turn out carefully and invert onto platter
• Let cool completely and serve with red grapes and a green salad

Sizzler's Cheese Toast

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Ingredients:

• 1 lb butter slightly softened
• 8 ounces parmesan cheese Grated
• Italian bread Sliced

Steps:

• In a mixer
• cream together the butter and cheese
• Preheat a griddle or large frying pan on medium-high
• Spread cheese mixture on bread about 1/4 thick
• Place bread cheese side down on griddle Cook until cheese has browned

Stuffed Portabella Mushrooms

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Ingredients:

• 1 cup gruyere cheese shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley chopped
• 1/4 cup almonds toasted and chopped
• 1/4 cup sun-dried tomato packed in oil drained
• 2 tablespoons fresh chives minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Steps:

• In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
• Set aside
• Remove the mushroom stems and reserve for another use such as stock
• Brush the mushroom caps all over with oil
• Place gill side down on a greased broiler pan
• Broil just until the juices release about 4 minutes
• Turn the mushrooms over
• Spoon the cheese filling evenly over the gills
• Broil until the cheese is melted and the mushrooms are tender about 4 minutes

Super Easy Microwave Cheese Sauce for Lasagna

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Ingredients:

• 90 g butter
• 1/3 cup plain flour
• 1 3/4 cups milk
• 225 g cheddar cheese grated or use the whole 250g block

Steps:

• Melt butter for 40 secs on high
• Stir in flour amp; cook for 1 min on high
• Gradually stir in milk
• Cook for 4-6 mins on high stirring every minute
• Stir in cheese

Texas Cheese Enchiladas

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Ingredients:

• 8 ounces sharp cheddar cheese cubed 1-inch
• 8 ounces monterey jack cheese cubed 1-inch
• 2 cups sharp cheddar cheese shredded
• 2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
• 1 large yellow onion coarsley minced
• 1/3 cup pickled jalapeno pepper finely minced
• 1/2 cup corn oil
• 1/4 teaspoon salt
• 16 corn tortillas

Steps:

• Preheat oven to 350F
• Lightly grease a 9x13 inch glass casserole dish
• Combine the minced onions and jalapenos
• Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
• Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
• In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
• Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
• Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
• Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts