Faux-fredo Pasta Sauce, So Easy

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 package soft tofu
• 1 jar marinara sauce (your choice)
• 1 lb rotelle pasta
• 3/4 cup frozen peas
• 1 pinch basil
• 1 pinch oregano
• 1 pinch red pepper flakes
• 1/2 cup shredded parmesan cheese

Recipe

• 1 place the tofu, marinara sauce, and spices in a blender.
• 2 blend until smooth and creamy.
• 3 begin to boil the water to cook the pasta.
• 4 pour the sauce from the blender into a saucepan and gently warm until it's heated through.
• 5 when the pasta is still a touch crunchy, pour the frozen peas in with the boiling pasta.
• 6 when pasta and peas are cooked, drain and mix with your warm sauce.
• 7 top with shredded parmesan.

Home On The Range Chocolate Oatmeal Cookies

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 1/2 cup milk
• 5 tablespoons cocoa
• 1/2 cup peanut butter (can be crunchy if you prefer)
• 2 1/2 cups oats
• 1 teaspoon vanilla

Recipe

• 1 mix sugar and cocoa together in a 2 quart saucepan.
• 2 add the milk and butter.
• 3 cook over medium heat and bring to a boil.
• 4 cook for one minute and then remove from heat.
• 5 add vanilla and peanut butter and stir until peanut butter is mixed well.
• 6 add oats and quickly mix well.
• 7 drop by rounded teaspoonfuls (or use a 2 tsp scoop) onto parchment paper.
• 8 let cool completely & then store in an airtight container.

Ground Beef And Gluten Free Biscuits (gluten Free)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 2 tablespoons rice flour
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 19 ounces tomato sauce
• 1 (10 ounce) can cut beans or 1 (10 ounce) can peas
• 1 cup grated cheddar cheese
• 4 tablespoons dry buttermilk
• 1 1/4 cups water
• 3/4 cup potato starch
• 1 1/4 cups cornstarch
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1 1/2 tablespoons baking powder
• 2 1/2 teaspoons guar gum
• 1 teaspoon salt
• 1/4 cup canola oil

Recipe

• 1 fry beef, drain.
• 2 add celery and onion. fry.
• 3 stir in rice flour, spices, beans and tomato sauce.
• 4 simmer beef and vegetable mixture 30 minutes in frying pan.
• 5 place in 9 x 13" greased casserole dish.
• 6 to make biscuits combine all the dry ingredients in mixing bowl.
• 7 mix water and oil together.
• 8 pour water and oil mixture over dry ingredients.
• 9 stir until combined.
• 10 using an ice cream scoop or spoon, drop approx 8 biscuits onto casserole.
• 11 sprinkle on cheddar cheese.
• 12 preheat oven to 350.
• 13 place casserole in oven.
• 14 bake uncovered at 350 for 20 minutes.
• 15 serves 6-8.

Hundred Corner Shrimp Balls (dim Sum)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 12 slices bread
• 1 lb raw shrimp, shelled and cleaned
• 1 egg
• 1 tablespoon rice wine
• 1 teaspoon salt
• 1 teaspoon minced gingerroot
• 1 tablespoon minced green onion
• 1/4 cup minced water chestnut
• 2 tablespoons cornstarch
• 4 cups peanut oil (for deep frying)

Recipe

• 1 remove the crusts from the bread.
• 2 dice the bread into 1/4-inch cubes.
• 3 place on a cookie sheet and dry out in a very low oven (200f/90c).
• 4 pat the shrimp dry and mince in a food processor or blender.
• 5 blend in all the remaining ingredients except the oil.
• 6 with wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes.
• 7 press the cubes fimrly into the shrimp mixture.
• 8 heat the oil in a wok or deep, wide pot to 375 f.
• 9 cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes).
• 10 drain on paper towels.
• 11 makes approx.
• 12 36 balls.
• 13 bonnie stern cookbook.

Hungarian Beef & Lamb Stuffed Bell Peppers

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup rice
• 1 1/2 cups water
• 8 medium green bell peppers
• 2 lbs lean ground chuck (beef)
• 1 lb ground lean lamb
• 2 medium onions, diced
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 egg, lightly beaten
• 4 (8 ounce) cans tomato sauce
• 1 (10 1/2 ounce) can condensed tomato soup
• 1 1/2 cups catsup
• 3/4 pint sour cream
• 2 tablespoons all-purpose flour

Recipe

• 1 prepare rice by rinsing under cold water for a few seconds.
• 2 put rice in small pot with water and bring to boil uncovered, at medium heat.
• 3 when rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
• 4 cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
• 5 let sit for 5 minutes, fluff with fork and let cool.
• 6 prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
• 7 wash peppers and allow to drain upside down on paper towel.
• 8 prepare filling by placing ground meat in large bowl.
• 9 saute diced onions in vegetable oil in small saute pan until onion is transparent.
• 10 add to meat bowl.
• 11 add salt and pepper.
• 12 add 1/2 can tomato sauce (reserving remaining 1/2 can) add rice to bowl and combine ingredients with hands until blended together.
• 13 add lightly beaten egg and continue to blend mixture.
• 14 loosly pack each pepper with meat mixture forming small dome on top.
• 15 if you have extra filling, form into individual meat balls.
• 16 in large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
• 17 place stuffed peppers into stockpot, along with extra meatballs (if you made any).
• 18 add 1 can tomato soup, 1/2 can water to pot.
• 19 add catsup to pot.
• 20 add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
• 21 add this to pot also.
• 22 bring stockpot to boil, lower heat, cover with lid slightly tilted.
• 23 cook over low heat for about 1 hour.
• 24 blend flour into sour cream in bowl.
• 25 slowly blend in about 1/2 cup (or more) hot gravy from pot.
• 26 add sour cream mixture slowly into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
• 27 serve peppers in bowls, split open, and generously covered with gravy.
• 28 have crusty bread available for soaking up the rich gravy.

Easy Spanish Rice

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• 1 cup rice, cooked
• 2 tablespoons spicy salsa
• 1 tablespoon marco polo red pepper sauce (optional)

Recipe

• 1 combine salsa and red pepper sauce.
• 2 stir into rice.
• 3 heat in either microwave or pot until hot.

Cumin Bread

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1 cup milk
• 1/2 cup honey
• 6 tablespoons canola oil (or other light oil)
• 2 teaspoons salt
• 1 tablespoon cumin seed
• 1 1/2 tablespoons dry yeast
• 1/4 cup warm water
• 1/2 teaspoon sugar
• 1 cup orange juice
• 3 cups unbleached flour
• 1 1/2 cups whole wheat flour (stone ground is preferred)
• 1 1/2 cups rye flour
• flour, for kneading

Recipe

• 1 scald the milk. add honey, oil, salt and cumin seed. add orange juice (it will curdle) and cool to lukewarm.
• 2 in mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
• 3 add milk/juice mixture. add 3 cups unbleached flour in 1/2 cup increments and beat at medium speed for 2 minutes.
• 4 mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). you are waiting for a shaggy mass that pulls away from sides of bowl.
• 5 resting: now turn off the machine and clean up your mess. oil the bowl for the first rising. call your mother. play with the cat. (it's hard to break stride at this point but it's a crucial step.) you want the flours to absorb maximum moisture. run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
• 6 kneading: machine knead for 8 minutes. push and shove the dough into the hook, always keeping dough involved. stay alert or you'll lose the paddle and your hand. frequent finger sprinkles of unbleached flour keep the stickiness in control. don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
• 7 turn dough out to a lightly floured counter space. hand knead until you are satisfied with the dough.
• 8 first rise: lightly oil a bowl, turn the dough in it and cover with plastic wrap. allow the dough to rise until it is at least doubled.
• 9 prepare for baking: place a baking stone (or clay tiles that can be used for bread baking) in your oven. turn on oven to 400.
• 10 shape the loaf: turn out to a floured counter top and knead out any air bubbles. then form the loaf into a football shape. (beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
• 11 second rise: set up the bread's "home" for the second rise. you can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. sprinkle parchment paper with cornmeal. gently place dough in the center and cover with a terrycloth towel. (don't worry about weight of towel -- yeast is mighty strong at this point.) leave loaf until it is nearly double (about 25 minutes or more). under rising is better since, if it rises too high, it will not oven spring and it may even collapse. over-rising on first rise can be a blessing. on second rise, too high is a disaster.
• 12 slashing the loaf: before putting in oven, with a single edge razor blade, make three long slashes. don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. this way the slashed dough will fold out and be even rather than form gullies.
• 13 baking: with a minimum of vibration, carefully slide the dough and the paper into the oven.
• 14 after 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
• 15 turn the heat down to 350 and let it bake another 40 minutes or so. occasionally change the loaf's position because of oven hot spots. after 40 minutes lift loaf and tap bottom. if it sounds hollow it is done. if you have any doubt, return to oven another 5 minutes or so.
• 16 remove to a wire rack (a spare cold oven rack will do). let cool.