Onion Rings Baked

4 lg. onion rings
1 1/2 c. fine dry bread crumbs (whole wheat, if possible)
1/2 to 3/4 tsp. essence (favorite seasoning mixture)
1 egg

Slice the onions about 1/4 inch thick, separate them into rings and soak in a small bowl of cold, salted water for about 30 minutes; then drain and dry them on paper towels.
Combine the bread crumbs and seasoning in a dish. In a second dish, mix the egg with 1 tablespoon of cold water and beat well. Dip the onion rings in the prepared crumbs, then in the egg and then again in the crumbs. Arrange them on a greased baking dish; cover with foil and bake in a hot oven (400 degrees) for 10 minutes. Uncover and continue baking about 20 minutes more or until they are crispy and brown.

Olives Baked Cheddar

1 c cheddar cheese, grated
2 tb unsalted butter, softened
1/2 c flour
1/8 ts essence (favorite blend of spices)
24 pimiento-stuffed olives

Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and essence and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm

Garden Salad and Dressing

Dressing

1/2 C. Mayonnaise
1/3 C. Apple Cider Vinegar
1 tsp. EVO Oil
2 Tbsp. Honey
4 Tbsp. Parmesan Cheese (optional)
1 clove garlic minced
1 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Mix all ingredients in a blender until well mixed. If this is a little tart for your tastes, add some more honey.

Garden Salad Mix

1 bag Garden Salad from Supermarket
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
2 small Tomatoes Quartered
Freshly grated Parmesan Cheese


Chill a salad bowl in the freezer for at least 30 minutes. Place the salad in the bowl. Place on top of the salad, the red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, the dressing on top, and toss. Serve with Breadsticks. see recipe at:

http://allblindtrust.blogspot.com/2005/12/breadsticks-olive-garden-bread-machine.html

GARDEN MINESTRONE 2

3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienne or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Serve with breadsticks. See breadstick recipe:
http://allblindtrust.blogspot.com/2005/12/breadsticks-olive-garden-bread-machine.html

Garden Minestrone

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup EVO oil
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese

Slowly sauté finely minced celery, onion and carrot in EVO oil until very brown. Add beans and peas and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice(or barley) and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with garlic breadsticks
See breadstick recipe:
http://allblindtrust.blogspot.com/2005/12/breadsticks-olive-garden-bread-machine.html

Sweet Soy Sauce Indonesian

2 cups brown sugar
2 cups water
1 1/2 cups soy sauce
3/4 cups molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Combine the brown sugar and water in a saucepan and bring to the boil over moderate heat, stirring until brown sugar dissolves. Turn heat up to high and cook briskly, uncovered, for 5 minutes, or until the syrup reaches to just below boiling point. Reduce heat to low, stir in remaining ingredients, and simmer for three minutes. Strain the sauce through a sieve. The ketjap (Indonesian sauce) will keep at room temperature for 2-3 months if tightly covered.
Use instead of soy sauce if you want to have sweetness, or use to marinate, or in grilling for a great new twist.

Chowder Pasta Seafood

6 ounces miniature pasta bow-ties or shells
3 ounces frozen cod
8 ounces fresh mushrooms, sliced into -inch pieces
3 cup milk
5 tbsp. butter
2 1/2 tbsp. flour
1/4 tsp. paprika
1-1/2 cup water
1/4 cup drinking white wine
1/4 cup green onions, sliced into 1/8-inch pieces
Parsley, for garnish

Cook the pasta according to the package directions. Drain and rinse lightly with cold water to prevent it sticking together, and set aside. Defrost and fry the cod until flaky. Melt butter in a heavy, 3-quart, non-aluminum sauce pan add mushrooms and sauté 3 minutes and gradually add flour to make a paste. Add milk and simmer until thickened. Add wine, water and paprika, stir well with a wire whip over moderate heat until the mixture comes to a boil. Reduce the heat and simmer 5-8 minutes, stirring constantly. Add the green onions, precooked pasta and cod. Stir to combine. Sprinkle with parsley and serve immediately.

Angel hair Primavera

1/4 pound Butter
1 1/2 cups Onion, chopped
3/4 cup Carrots, julienne
12 ounces Broccoli florets, 1" pc
8 ounces Mushrooms, sliced
1 1/4 cups Yellow squash, sliced thin and halved
1 teaspoon Garlic, minced
1 1/2 cups Water
1 tablespoon Beef bouillon vegetarian granules
1/4 cup Sun-dried tomatoes, oil-packed, minced
1 1/4 cups Crushed tomatoes, in puree
1 tablespoon Fresh parsley, chopped fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary, ground
1/8 teaspoon Crushed red pepper
1 pound Angel hair pasta, cooked
1/2 cup Parmesan cheese


Directions:
Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and squash for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve.

Breadsticks Olive Garden

bread machine dough anything style, or *Frozen bread dough
cooking spray
Garlic powder
Oregano, crushed

Spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm 200F oven doubled. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
* 1 loaf, thawed in bowl at room temp

bread machine dough anything style recipe @
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html

Oil Spray To make your own

To make your own: Combine equal parts liquid lecithin and vegetable (or olive) oil, store in pump spray bottle.

Substitutes: Use a pastry brush to apply EVO oil to pans if you're trying to reduce your fat intake. If you don’t have a brush, use a strongly folded paper towel. Be sure to apply evenly.

Oatmeal Baked 3

1 1/2 c oatmeal
1/4 c milk powder
1 banana; mashed
1 1/2 c hot water
VARIATION
2 tb raisins
1/4 c coconut
1 cinnamon



Mix all ingredients together and pour into 13x9 buttered pan. Bake at 375F
for 25 minutes, or add dried fruits and nuts and pour into small ramekins for baking and serving individually. It's like a large baked oatmeal cookie for breakfast.

Oatmeal Baked 2

3 c oatmeal
¼ c brown sugar
¾ c sweetener
2 ts baking powder
1/2 ts cinnamon
1/2 ts salt
1/2 c applesauce
1 ts vanilla
2 eggs
1 c rice or soy milk
½-1 c raisins, or blueberries

Mix all ingredients together and pour into 13x9 buttered pan. Bake at 375F
for 25 minutes, or add dried fruits and nuts and pour into small ramekins for baking and serving individually. It's like a large baked oatmeal cookie for breakfast.

Oatmeal Baked

3 c oatmeal
1/4 c brown sugar
¾ c sweetener
1/4 c EVO oil
2 eggs
2 c milk
2 ts baking powder
1 ts salt

Mix all ingredients together and pour into 13x9 buttered pan. Bake at 375F
for 25 minutes, or add dried fruits and nuts and pour into small ramekins for baking and serving individually. It's like a large baked oatmeal cookie for breakfast.

Noodles Asian Skillet With Vegetables

2 star anise
1 ts Sichuan peppercorns
1 onion(s), coarsely chopped
1 carrot, coarsely chopped
1 bn scallions, coarsely chopped
8 garlic clove(s), halved
1 1 piece ginger cut in 1/4
-slices
1 bn cilantro, with stems
-coarsely chopped (1 cup)
3 c Bok Choy, Napa and other
-Chinese vegetables coarse
2 dried Chinese or Japanese
-black shiitake mushrooms
2 tb soy sauce or to taste
10 c water (or as needed)

1. Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork 2. combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shiitakes, soy sauce, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. 3. Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffing. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate of freeze. Refrigerated stock will keep for 3-4 days; frozen it will keep for 6 months. For a thicker, richer stock, purée the liquid and vegetables, then strain. Note: Use for Asian-style soups and stir-fries. To make a wonderful Asian vegetable soup, discard the bouquet garnish and purée the broth and vegetables in a blender. Season with soy sauce and pepper and serve.

Noodle Asian Stir-Fry

1 lb noodles or angel hair spaghetti
1 tb peanut oil
1 lb fresh mushrooms
10 oz spinach, chopped
1 ea lg red pepper, cut in strips
1 ea medium onion, diced
2 ea zucchini, cut in strips
2 ts minced garlic
2 tb soy sauce
1/4 c broth
1/2 c Thai peanut sauce (see recipe below)

Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top

Thai peanut sauce:
Take a quantity, say 8 to 20 oz of chicken soup broth, or vegetable broth. Heat, and stir in non-hydrogenated peanut butter until a thicker consistency is attained. Add in as much chopped ginger as you think you can. Add one or the other until the flavors balance. If the stock is too thin, add some cornstarch, but go light on it. Allow to cool. It helps to add soy sauce, and if you can handle it, hot sauce. Herbs like tarragon or chives, or even lemon balm, will give it a graceful quality quite unlike any American food. Serve over oriental style stir-fried vegetables, or rice.

Chocolate Mousse CHOCOLATE HEARTS

. CHOCOLATE HEARTS
. 1/3 cup sugar
. 3 tablespoons cornstarch
. 1 cup milk
. 1/2 cup water
. 4 egg yolks, beaten
. 1-3/4 cups Semi-Sweet Chocolate Chips or Milk Chocolate Chips
. 1 teaspoon vanilla extract
. 3/4 cup whipping cream, whipped
. 1/2 cup whipping cream, whipped
. 8 strawberries (optional)

1. Prepare CHOCOLATE HEARTS.
2. Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly,. Remove from heat.
3. Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped 3/4 cup cream. Spoon into martini glasses or dessert dishes.
4. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped 1/2 cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert.

CHOCOLATE HEARTS: Place 1/4 cup Semi-Sweet Chocolate Chips or Milk Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.
To form shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.

Moussaka Low Carb

4 long narrow eggplants
EVO oil, for greasing pan and brushing eggplant
1 cup chopped onion
1/8 cup water
1 1/2 tablespoon EVO oil
1 1/2 pound ground soy beef
1/4 teaspoon salt
Pepper, to taste (ground fresh)
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon sugar substitute
1 tablespoon butter PLUS
2 tablespoons EVO, for topping
1/2 (15-ounce) can tomato sauce
1/4 pound Parmesan , freshly grated
6 large eggs or 1 ½ c egg substitute
1/2 cup cream

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels. Preheat oven to 350 degrees. Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown soy beef . Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 1 tablespoon of EVO. Cook, stirring well. Reduce sauce until almost dry and set aside. Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the soy beef mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese. Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons EVO. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm. This recipe freezes well. Thaw and cut into pieces and reheat.

Mousaka Zucchini

1/2 pound ground soy beef
1 cup chopped onion
2 teaspoons minced garlic
1/2 teaspoon each ground cinnamon, dried oregano leaves and salt
1 cup broth
2/3 cup brown rice
5 ounces frozen chopped spinach
1 (8 ounce) can tomato sauce

Topping
2 tbsp EVO oil
1/4 cup flour
1 1/2 cup milk
2 large eggs, beaten
1/4 teaspoon salt
1 pinch of ground nutmeg
1/4 cup grated Parmesan cheese

Lightly grease a shallow 2 quart baking dish. Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until tender, and drain. Filling: Wipe skillet. Add soy beef, onion and garlic Cook, breaking up soy beef with a wooden spoon. Stir in cinnamon oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat. Topping: Drizzle 2 tbsp EVO oil in a 2 quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg. Heat oven to 350F. To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese. Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.

Miso Tahini Dip

1/4 c Tahini (sesame seed paste)
3 T Rice wine vinegar
2 T Miso (soy bean paste)
2 T Vegetable stock
2 t Honey
2 t Dark sesame oil
2 t Low-sodium soy sauce
-OR
2 t Tamari

In a food processor or blender, puree the tahini, vinegar, stock, honey, oil and soy sauce or tamari until smooth Spread the dip on whole-grain English muffins (or a brand with oat bran added). Serve with fresh fruit.

Miso Soup

6 cups vegetable stock
1 cup cooked rice
1 tbsp tamari (use soy sauce as substitute)
5-6 mushrooms, sliced
3-4 green onions, chopped
¼ cup miso paste

Add the stock, tamari and rice to a soup pot to simmer. Three minutes before serving add the other ingredients.

"Forgotten" Beef Minestrone

1 lb Lean beef stew meat
6 c Water
1 can (28 oz.) tomatoes with liquid, cut up
1 ea Beef bouillon cube
1 med Onion, chopped
2 tb Minced dried parsley
2 ½ ts Salt, optional
1 ½ ts Ground thyme
½ ts Pepper
1 med Zucchini, thinly sliced
1 can (16 oz.) garbanzo beans, drained
1 c Uncooked small elbow or shell macaroni


In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender.

Minestrone Genovese ( Vegetable Soup With Pesto )

1 1/3 cup dried white kidney beans, - soaked
8 cup water
2 large potatoes, diced
1/2 lb butternut squash, peeled & - diced
3 large zucchini, chopped finely
1 tomato, peeled, seeded & - chopped
1/3 lb mushrooms, sliced
1 carrot, finely chopped
2 celery ribs, finely chopped
1 large garlic clove, minced
1 yellow onion, finely sliced
1/3 cup EVO oil
1 1/2 teaspoon coarse sea salt
1/2 lb tubular pasta
2 tablespoon pesto, see recipe
1 olive oil

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cook at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes. Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simmering, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

Minestrone Soup 2

1/2 cup EVO oil
1 clove garlic; minced
2 cups onions; chopped
1 cup celery; chopped
1 small can tomato paste
2 quarts of beef flavored vegetable broth
1 quart water
1 cup cabbage; shredded
2 whole carrots; sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground sage
1 whole zucchini; sliced
1 package frozen green beans
1 can red kidney beans
1 cup macaroni

In a large soup pot, sauté garlic, onion and celery until soft. Stir in tomato paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook 10-12 minutes until macaroni is tender. Sprinkle with Parmesan cheese immediately before serving.

Minestrone Semplice - Plain Minestrone

1/2 lb macaroni
1 onion
2 teaspoon EVO oil
2 cup cut string beans
1 tablespoon chopped parsley
2 oz grated parmesan cheese
3 tablespoon butter
3 stalks celery, diced
2 large potatoes
1 cup fresh peas

Cook onion in olive oil and butter about 3 minutes or until slightly brown. Add celery, potatoes, cook for 10 minutes in covered pot. Add 3 quarts boiling water; cook 15 minutes more. Add string beans, peas, macaroni, salt and pepper; cover and cook slowly another 20 minutes. Serve hot garnished with parsley and cheese.

Tuna onion casserole

2 cans Tuna; not drained
1 can Condensed cream of mushroom soup
1 can Condensed cream of celery soup
2 c Cooked elbow macaroni
(4 oz) sliced mushrooms; drained
2 tbsp Lemon juice
½ tsp Ground black pepper
Thyme to taste
(2.8 oz) French-fried onion rings

1. Combine tuna and soups in a 2 qt. microwavable casserole. Stir in remaining ingredients, except onion rings. 2. Cook covered 9 to 10 min on high or until hot: stir twice. Let stand covered 5 min. Top with onion rings

Tuna Chili Texas-Style

1 c Red or green bell pepper; cut in 1" pieces
½ c Onion; chopped
½ c Celery; chopped
1 Clove garlic; minced
2 tb water
1 can Whole tomatoes w/juice-
(28 oz) cut up
1 can Kidney beans-8 oz; drained
1 can Tuna (6-1/2 oz); drained and flaked
2 tb Red wine vinegar
2 tb Chili powder*
1 ts Dried basil; crushed
1 ts Dried oregano; crushed
½ ts Ground cumin
Bottled hot pepper sauce to taste


*If you don't like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover, micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except hot pepper sauce. Cover, micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce.
Cooked and flaked Cod or Salmon fillet would also work well in this recipe. Fresh diced tomatoes can be substituted for the canned.

Microwave tuna casserole


(8 oz.) noodles
(7 oz.) tuna fish, drained
(10 1/2 oz.) mushroom or celery soup
½ tsp Celery salt
1 tsp Worcestershire sauce
¼ c Cornflake crumbs or buttered toast crumbs
Paprika and chives to taste

Cook noodles. In 1 1/2 quart glass casserole, flake tuna. Mix with noodles, soup, celery salt, and Worcestershire sauce. Top with crumbs; sprinkle with paprika & chives. Microwave (high), covered, 8-10 minutes, rotating dish 1/4 turn halfway through cooking. Rest 5 minutes.

Tex-mex casserole (microwave)

1 lb Soy Ground beef
1 med Onion, chopped
½ (1 25 oz.) envelope taco seasoning mix (2 tbsp.)
½ (15 to 16 oz.) jar salsa
¼ c Sour cream
1 ½ c Tortilla or corn chips (about 16 to 18)
¼ c Grated Cheddar cheese

1. In medium bowl, combine Soy Ground beef, onion and taco seasoning mix; cook, covered on high for 4 to 6 minutes , stirring once half way through cooking. Stir in salsa and sour cream. 2. In 1 1/2 quart casserole, layer half of Soy Ground beef mixture, all of tortilla chips, then remaining meat mixture. Cook, covered, 1 to 2 minutes, until hot. Uncover; sprinkle with cheese. Cook for 1 to 2 minutes until cheese melts. Serving suggestion: top with any favorite taco fixings: shredded lettuce, chopped tomato, Avocado slices

Tortilla MEXICAN Soy Beef LASAGNA

1 lb. soy beef
1 pkg. taco seasoning
1/4 cup water
1 medium jar picante sauce or salsa (1 cup)
15 oz refried beans (see recipe site below)
8 flour or corn tortillas
2 cups shredded cheddar cheese

To make beef mixture, brown soy beef. Add burrito seasoning and cook until the soy beef is done. To make the bean mixture, mix together the picante sauce or salsa and the refried beans. Layer the baking dish with a small amount of the beef mixture, then add a layer of tortillas. Spread a layer of soy beef mixture on top, then add another layer of tortillas. Pour all of the bean mixture on top, followed by another layer of tortillas. Add cheese and a final layer of tortillas. Spread on the remaining soy beef mixture and cheese and bake at 375 degrees for approximately 15 minutes.

refried beans: http://allblindtrust.blogspot.com/2005/12/refried-beans-2-cans-kidney-beans-or.html

Refried Beans

2 cans kidney beans or black beans or mixture
1 onion, diced
2-3 tbsp EVO oil
1 tsp Garlic, minced
Splash Red wine
Cumin ground, to taste
Coriander ground, to taste
Salt to taste
Pepper to taste


Dice an onion, mince a clove or 2 of garlic, and set aside. Open 2 cans of beans. Drain and reserve juices. In a colander, wash the beans, and place in a bowl. With a potato masher, thoroughly mash the beans. Now add some of the reserved juices to the bean mixture until a desired consistency is formed. Add all of the spices to the mixture. In a large enough frying pan, heat 2-3 tbsp of EVO oil, and add the onions. Wait until they are clarified and add the minced garlic, or roasted garlic can be added at anytime. Add a splash of Red Wine and reduce a bit. Immediately add the bean mixture, thoroughly heat, and refried beans are waiting.

Meatloaf Vegetarian Southwestern

2 lb ground soy beef
¼ c Onion, chopped
? c Green pepper, chopped
1 ts Salt
1 ds Cayenne pepper
½ c Frozen whole-kernel corn
2 Green onions, chopped
1 ts Picante seasoning
½ c Whole Wheat Matzo Meal
2 lg Eggs
½ c Pace Picante sauce
2 ½ tb Green chilies, chopped
1 c Mozzarella and or cheddar cheese, shredded
¼ c Black olives, sliced
1 c Chili (Red) sauce

Use 1 teaspoon of Mexican seasoning as a substitution for the Picante seasoning . Preheat oven to 350 degrees. In a large bowl, combine the ground soy beef, onion, green pepper, garlic, salt, cayenne pepper, frozen corn, green onion, Picante seasoning, bread crumbs, eggs, picante sauce, green chilies, cheese, olives and chili sauce. Mix well with your hands. Place into a greased 9- by 5-inch loaf pan and bake for about 1 hour.

Meatloaf Mexican

1 pound lean ground beef , or soy beef
1 cup bread crumbs
1/4 cup red sauce
1/4 cup chopped fresh cilantro
2 large egg
1 medium onion -- sliced and diced
Garlic pepper to taste
2 cups corn -- frozen
2 cups black beans -- drained and rinsed

In a large bowl, combine beef, or soy beef, bread crumbs, red sauce, cilantro and eggs. Mix well. Spray a medium nonstick skillet with vegetable cooking spray. Add onion; cook, stirring, over medium heat until golden, about 10 minutes. On a sheet of waxed paper, shape beef mixture into a 7 x 4 inch rectangle. Spoon in onion. Starting with a long side, roll up meat loaf jelly-roll style. Place, seam side down, in prepared pan. Bake until cooked through, about 1 hour. Transfer pan to a wire rack; let stand for 10 minutes. Meanwhile, in a small saucepan over medium heat, cook corn and beans for 5 minutes. Spoon corn mixture onto a serving platter. Place meat loaf in center. Serve immediately, with rice, salsa and guacamole.

Meatloaf Cantonese

1 pound ground soy beef
3/4 cup onions minced
1 teaspoon salt
Freshly ground pepper to taste
1 tablespoon safflower oil
1 tablespoon cornstarch
1/2 cup water
1 can (13-oz size) pineapple tidbits in their own juice (reserve juice)
2 tablespoons cider vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
1/4 cup green onions sliced, including some tops
1/2 green bell pepper seeded and cut in thin strips
1 cup celery thinly sliced
1 large tomato, peeled and cut in wedges
1/4 cup almonds slivers, lightly toasted

Combine ground beef, onion, salt, pepper, until well blended. Shape into walnut-size balls and brown over medium heat in hot oil. While these are browning, make the following sauce: Mix cornstarch with 2 tbsp water; add to reserved pineapple juice with remaining water, vinegar, brown sugar twin, and soy sauce. When meatballs are browned, pour pineapple juice mixture over top. Bring to boil; cover skillet and simmer 10 minutes. Add pineapple tidbits, onions, green pepper, and celery. Stir; cover and cook 10 minutes over low heat. Stir in tomatoes and heat through. Sprinkle with almonds before serving.

Meatloaf bulgur Baked

1 1/2 lb ground lamb, ground beef, or soy beef
1/2 c bulgur wheat
2 c hot water
1/4 c onion; finely chopped
3/4 ts salt
1/2 ts ground cinnamon
1/4 -1/2 tsp. ground pepper
3/4 c onion; finely chopped
1/3 c pine nuts or almonds; slivered
1 ts lemon juice
1/2 -1 tsp. salt
1 ds pepper

Soak bulgur in water for 1 hour. Drain well; squeeze out excess water. Stir in the 1/4 cup chopped onion, the 3/4 teaspoon salt, cinnamon, and 1/4 to 1/4 teaspoon pepper. Add 1 pound of the ground meat; mix well. Set aside. In a skillet cook remaining meat, the 3/4 cup chopped onion, and nuts till meat is brown. Drain off fat. Stir in lemon juice, the 1/2 to 1 teaspoon salt, and the dash pepper. In a 10x6x2-inch baking dish press half of the meat-bulgur mixture evenly over the bottom. Top with cooked meat-nut mixture. Cover with remaining meat-bulgur mixture, pressing down with hands. Bake in 350 degree F. oven about 25 minutes or till done. Drain off fat.

Meatloaf A Different

1 1/4 lb ground soy chuck
1 egg, beaten
3/4 c cheddar,
1 sm onion, chopped
1/2 md green pepper, chop
1 stalk celery, slice
1 lots black pepper,
1 ground
1 dash paprika
1 seasoned salt
1/2 c milk
1/3 c breadcrumbs,
3 slices soy bacon

Combine chuck through seasonings. Add milk and breadcrumbs. If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up. In small open roasting pan, form into oval. Lay strips of soy bacon on top. Bake at 450 for approximately 1 hour

Meatballs Swedish

2 slices bread
1 1/2 pound ground soy beef
1 medium onion -- finely chopped
1/2 cup milk
1 egg
4 tablespoons EVO oil
1 tsp paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon mace(substitute nutmeg)

Soak bread in milk until absorbed. . .beat the egg and mix with soy beef, bread and seasonings. . .form SMALL balls and flour lightly. . .brown in heavy skillet or Dutch oven add water to cover and cook slowly, covered for 1 to 2 hours. . .thicken gravy slightly and serve hot. Serve in a chafing dish as an appetizer, or make a little larger meat ball and serve for a meal with rice.

Meatballs Morningstar BBQ Appetizer

Ingredients
1 package Morningstar Farms® Grillers® Burgers
1 bottle (18 oz.) BBQ sauce
2 tablespoons lemon juice

1. Defrost Morningstar Farms® Grillers® Burgers overnight or at room temperature for 1 hour. Shape each burger into 8 round balls by rolling between palms of both hands. 2. Place meatballs on baking sheet and bake at 350° F for 15 minutes.
3. Combine BBQ sauce and lemon juice in medium saucepan over low heat. Place baked balls in warm sauce. Transfer to chafing dish or crock pot to keep warm for serving.

Soy Meatball Sandwich Casserole

1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground soy beef
16 ounces bread, cut in 1 inch cubes
1 package (8 ounce) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
Preheat oven to 400 degrees F.

Mix together onions, bread crumbs, cheese and soy beef. Roll into 1 inch diameter balls, and fry in a sprayed pan until browned. Reduce the oven temperature to 350 degrees F. Arrange the bread cubes in a single layer in a 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees F for 30 minutes, or until heated through.

Meatball Barbecued

Sauce:
1 tablespoon vegetable oil
1/4 cup minced onion
1 can (8 oz) tomato sauce
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 1/2 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Meat Balls
3 pounds ground beef or soy ground beef
1 small onion -- finely chopped
1 cup milk
1 egg -- lightly beaten
2 cups dry bread crumbs
2 teaspoons salt -- or less
1/2 teaspoon pepper
1/2 teaspoon ground allspice -- or less, to taste

For Meatballs: Mix all ingredients for "Meatballs". Form into 1" balls. Cook in a single layer in a 350° F oven for about 20-30 minutes or until browned. Remove and drain.
For Sauce: Cook onion in oil till tender. Add remaining ingredients. Simmer 10 minutes. Place meatballs in a crock pot. Pour sauce over and keep warm. Can be made a day or so ahead, refrigerated in the crock, and reheated. The sauce doesn't make a lot, just enough to coat the balls.

BBQ Turkey Thigh Strips and Candied Yams

Turkey Thigh Strips
Favorite BBQ Sauce
Yams, Can
Brown Sugar
Broth, Beef or Chicken

Take a heavy pot that will accommodate the amount of Turkey Thigh Strips you plan to make, and place your Turkey Thigh Strips in the bottom of the pot. Fill the pot with broth to just short of the top, so that when the pot comes to a boil it will not overflow. Continue to boil the Turkey Thigh Strips for 1-2 hours, at a low rolling boil. Be sure to have enough water always in the pot, until the end. When done, the meat on the Turkey Thigh Strips will be soft and tender. There will be some fat that needs to be strained from the pot at the end of the process. A strainer, and a warm rinse will do.

To the Final Stage.

Place the Turkey Thigh Strips in a baking dish, and pour your favorite BBQ sauce over them, making sure to entirely coat them. Open a can of Sweet Potatoes , and place the Potatoes around the Turkey Thigh Strips. Liberally sprinkle Brown Sugar over the Sweet Potatoes. Then, continue to place the baking dish under the broiler at low first to cook, and then high to slightly burn, or caramelize, watching to get it just right.
Serve with French Fries, Baked Beans, Corn, Rice, Etc.
Empire sells a Turkey Thigh Chop that works with this recipe. Or it is possible to cut your own from the thigh itself. See http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html

To the Final Stage.

Place the Turkey Thigh Strips in a baking dish, and pour your favorite BBQ sauce over them, making sure to entirely coat them. Open a can of Sweet Potatoes , and place the Potatoes around the Turkey Thigh Strips. Liberally sprinkle Brown Sugar over the Sweet Potatoes. Then, continue to place the baking dish under the broiler at low first to cook, and then high to slightly burn, or caramelize, watching to get it just right.

Serve with French Fries, Baked Beans, Corn, Rice, Etc.
Empire sells a Turkey Thigh Chop that works with this recipe. Or it is possible to cut your own from the thigh itself.

Meatball Applesauce

Meatballs:
1 1/2 pound ground beef or soy beef
2 eggs slightly beaten
1 cup bread crumbs
1 cup
1 teaspoon salt
Pepper

Sauce:
1 cup brown sugar
1 onion - diced
1/2 teaspoon chili powder
3 cloves
1/3 cup lemon juice
1/2 cup vinegar
1 cup hot ketchup
1/2 cup A1 Steak Sauce

Meatballs: Shape into balls. Roll in flour. Cook 10-15 minutes to brown. Sauce: Mix and pour over meatballs.

Meat Loaf Muffins Asian

1 egg
3 green onions, chopped
1 cl garlic, minced
1/3 c dry bread crumbs
2 tb hoisin sauce
1 tb minced gingerroot (or 1/2
-tsp. ground)
1 tb soy sauce
1 tb Dijon mustard
1/4 ts salt
1 lb lean ground beef or soy beef
1 1/2 ts hoisin sauce
1 1/2 ts soy sauce

In large bowl, beat egg lightly; add onions, garlic, bread crumbs, hoisin sauce, ginger, soy sauce, mustard and salt. Mix in soy beef. Divide into 8 portions; lightly press each into muffin cup. Glaze: In small bowl, whisk together hoisin and soy sauces; brush over muffins. Bake in 400F oven for 20 to 25 minutes or until no wet inside. Remove from pan.

Meat Loaf soy Beef Applesauce

1 Lb soy Beef
1/2 c Dry Bread Crumbs or Matzo Meal
3/4 c Minced Onions
1 TB Minced Garlic
2 Lg Eggs
1/2 c Cold Milk
1/2 c Ketchup
1 1/2 ts Salt
1 1/2 ts Fresh Ground Black Pepper
1 1/2 ts Ground Allspice
1 1/2 ts Dried Thyme -- Crumbled
1 c Gingered Applesauce
3 TB Apple Cider Or Apple Juice
2 TB Light Brown Sugar
1 TB Dijon Mustard

1. Preheat the oven to 375 F. Lightly butter a roasting pan. 2. Combine the beef, bread crumbs, onion, and garlic in a large mixing bowl. In a separate bowl, lightly beat the eggs. Beat in the milk, ketchup, and seasonings and add to the meat. Mix with your hands just until well combined. (A wooden spoon won't do the job as well as your hands.) 3. Shape the meat into an oval loaf in the buttered roasting pan and bake until evenly browned, 50 minutes. 4. Combine the applesauce, apple cider, brown sugar, and heat over medium heat until the sugar is dissolved, about 2 minutes. 5. Pour the applesauce mixture over the meat loaf, covering it well, and continue baking until the top is golden brown, 20 to 25 minutes longer.

MAYONAISSE HOMEMADE

½ tablespoon chopped garlic
tsp basil and tsp parsley
¼ cup egg substitute
½ tsp Salt
ground pepper to taste
½ tablespoon Dijon mustard
¾ cups canola oil
½ tablespoon lime juice

1. In a food processor or blender, combine the garlic, basil, egg substitute, salt, pepper, and Dijon mustard and process to combine.

2. With the machine running, add the oil in a slow, steady stream a thick, creamy emulsion forms. Pulse in the lime juice and adjust the seasonings to taste.

Matzo Lasagna

Pour boiling water over matzoh; drain. Beat eggs; salt and pepper; pour over matzo. In an 8-inch round dish, alternate layers of interesting cuisine of choice, such as spinach, mozzarella, tomato sauce, etc. Bake at 350 for 20 minutes, or until final layer of cheese on top has become browned.

Marzipan Almond Cream

3 eggs
3/4 cup flour
2 cup milk
1/2 cup sugar
3/4 cup ground almonds

You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares.

Marinade Glaze Honey

1 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke

Combine all ingredients in a cooking pot. Warm until honey clarifies, then use in final stage of grilling, roasting, or broiling.

Marinade Asian 2

1/4 c nutritional yeast flakes
1/4 c soy sauce
1 tb rice vinegar
1 tb grated fresh ginger
2 ts brown sugar
1 clove garlic; crushed
1 ts sesame oil
1 ts five spice powder
1/2 ts chili oil

Mix all ingredients. Makes about 3/4 cup.

Marinade Asian

1/4 c soy sauce or tamari
2 tb dark sesame oil
2 tb rice vinegar
1 tb minced garlic
1 tb minced ginger
1 scallion, sliced thin -(about 2 tb)
1 ground black pepper to taste

Marinate for 30 minutes, turning after 15 minutes. Then grill for about 8 minutes.

MARINADE and MUSTARD SAUCE

MARINADE
1/4 c soy sauce
1/4 c bourbon
2 tb brown sugar

MUSTARD SAUCE
1/3 c mayonnaise
1 tb dry mustard
1 tb finely chopped green onion
1 1/2 ts vinegar
1 salt to taste

Marinate meat for several hours at room temperature in mixture of soy
sauce, bourbon, and brown sugar, turning occasionally. Remove from marinade and bake in slow oven at 325F, basting frequently with marinade for 1 hour, or until tender. Carve the meat on the diagonal in thin slices and serve with Mustard Sauce

Macaroni with Garlic, and Oven Dried Tomatoes

12 oz Macaroni or other Pasta
1/3 cup extra-virgin olive oil
3 tablespoons sliced Double-Blanched Garlic
1/3 cup Oven-Dried Tomatoes, cut into large pieces
3 medium tomatoes peeled, seeded, and chopped
Kosher salt and freshly ground white pepper
4 ounces Herbed Cheese cut into small pieces
6 to 8 fresh basil leaves, rough chop

1. In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.
2. Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.
After the pasta has been tossed with the sauce take the pasta and place it in a mound on the plate. Pour the sauce over the mound and garnish with the cheese and basil.

Macaroni Alpine Farmer’s

potatoes (7 oz)
3 onions
butter (1.5 oz)
1/2 clove garlic, mashed
3 dl whipping cream
macaroni, cooked (14 oz)
salt, freshly ground pepper
cheese (2.5 oz)

Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and sauté the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in. Serving: Arrange the macaroni & potatoes mixture in the centre of each (heated) plate, pour Apple sauce all round, sprinkle with some grated cheese.

Macaroni and Cheese

2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 cup sour cream or plain yogurt
1/2 cup finely chopped onion
1/2 cup chopped celery
2 cups grated Cheddar cheese


In a medium saucepan, melt the butter. Stir in the flour, then gradually stir in the milk. Heat and stir until thick.
Remove from heat and stir in the sour cream, onion, celery, 1 1/2 cups of the cheese, and the pasta.
Put the mixture in a 2 quart casserole dish. Sprinkle the remaining 1/2 cup cheese over top. Bake at 350 degrees F. for 45 minutes. Makes 4 servings.

Lo Mein Vegetable

4 cups fresh snow pea pods -- trimmed
2 cups red bell pepper strips
2 cups broccoli florets
1 cup shredded carrots
1/4 cup chopped green onions
2 teaspoons grated ginger
1/2 teaspoon dried crushed red pepper
4 cloves garlic -- pressed or minced
2 tablespoons EVO
1/4 cup soy sauce
2 tablespoons water
12 ounces angel hair pasta
3 teaspoons dark sesame oil

Stir-fry first 8 ingredients in hot vegetable oil in a large nonstick skillet or wok for 2-3 minutes. Stir in soy sauce and 2 tbsp. water; add pasta, and toss. Remove from heat, and toss with sesame oil.

Falafel Relish and Sauce

Relish:

2 cups chopped seeded plum tomato
1 cup chopped seeded English cucumber
1/4 cup chopped green onions
1 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
Dash of Hot Sauce (optional)

To prepare relish, combine tomato and next 4-5 ingredients.

Sauce

1 cup plain low-fat yogurt
1/4 cup (2 ounces) soft (log-style) goat cheese (Feta is optional)
1/8 tsp. salt
1 small garlic clove, minced

To prepare sauce, combine yogurt, goat cheese, 1/8 tsp. salt, and 1 minced garlic clove, stirring with a whisk until smooth

Falafel Low Fat

1 can chickpeas (garbanzo beans) drained
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1 tsp. baking powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. freshly ground black pepper
red pepper to taste
(6-inch) whole wheat pita, torn into large pieces
2 garlic cloves, chopped (or add tsp roasted garlic)
3 large egg whites or 1/2 c egg substitute
Cooking Spray

1. To prepare falafel, drain and wash chickpeas.
2. Preheat oven to 350º.
3. combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor, pulse 8 to 10 times or until finely chopped. If some of the chickpeas are still whole, simply smash them with the back end of a spoon. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 12-16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until favorably browned.

Kugel Broccoli or Spinach (P)


20 oz. chopped broccoli or spinach or combine mixture
1 package onion soup mix
1/4 cup mayonnaise
1/4 cup margarine
1/4 cup bread crumbs or matzo meal
2 eggs

Mix all ingredients together and bake for 1 hour at 350°F.

Kugel Emeril's

1.00 lb wide egg noodles
4.00 tb butter
1.00 lb cottage cheese
2.00 c sour cream
0.50 c sugar
1.00 c milk
5.00 eggs
2.00 ts pure vanilla extract
1.00 c light brown sugar
2.00 c pecan pieces
1.00 ts cinnamon

Preheat the oven to 350 degrees. Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9- by 13-inch pan. In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving.

Kugel Butternut Squash

2 frozen pureed 10-ounce boxes
1/2 cup brown sugar
3 eggs
3/4 cup EVO oil
1 cup flour
3 tsp. baking powder
Pinch of salt
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg (optional)
1 tsp. almond extract (optional)

Preheat oven to 350°F degrees. Mix all the ingredients together in the order that is written. Mix thoroughly with a spoon or in a mixer. Bake in a deep-dish pie shell or in a well-sprayed round or square pan (not a 9"x13"). Bake until toothpick comes out clean.

Kishka

* 3 cups whole wheat flour
* 1 cup cooking oil
* 1/4 cup chopped onion
* 1/4 cup chopped celery
* 1/4 cup chopped carrot
* 1 ½ teaspoon salt
* ½ teaspoon pepper

Mix ingredients well. For small kishkas (suitable for 2- or 3-person cholent) divide into four parts. Wrap well in parchment paper, twisting ends securely. Cook one in cholent. Freeze the other three parts.

Kreplach

DOUGH
2 c flour
2 eggs
1/2 c cold water
1/2 ts salt

FILLING
1 tb olive oil
1 egg
1 1/2 lb chuck or brisket; or soy ground beef
1 onion; diced
1 carrot; shredded

DOUGH: Mix all ingredients in mixer with dough hooks until dough forms ball. Put dough on floured board & knead for a bit. Divide the dough into 2 and roll thin. Cut into strips & then squares. Fill. Fold into triangles. Pinch sides together.

FILLING: Cook meat in oil with onion & carrot before you grind. After cool, add egg. Then mix everything together. After Kreplach are filled, blast freeze. Throw into plastic bag after frozen.

When ready to serve, boil in salted water (1 tbsp. regular salt). Boil 20-25 mins., then throw into hot soup. If dough feels sticky, add a little flour.

Ketchup Pineapple

3 tablespoons EVO oil
2 shallots, sliced thin
2 teaspoons ginger, minced
1/4 teaspoon cloves, ground
1/8 teaspoon cinnamon, ground
1 teaspoon garlic, minced
1/4 pineapple, peeled and chopped
1/4 mango, peeled and chopped
1/4 cup cider vinegar
1/4 cup pineapple juice
5 tablespoons brown sugar
2 tablespoons lime juice

Heat medium saucepan over high heat. Heat vegetable oil and add shallots, ginger, cloves, cinnamon, and garlic. Reduce heat to medium and cook for 2 minutes, stirring often. Add the pineapple, mango, cider vinegar, pineapple juice, brown sugar, and lime juice. Bring to boil and reduce to a simmer. Simmer for 10 to 15 minutes. Remove from heat and puree in blender or food processor. Strain and let cool.

Ketchup Roasted Tomato

1 1/2 lb Ripe tomatoes cored and
quartered and roasted
3 tbsp Olive oil; divided
1 med Onion; finely diced
2 Cloves garlic; finely diced
1/4 c Cider vinegar
2 tbsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Allspice
Salt and freshly ground pepper

To prepare the ketchup: Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and fry the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

Kasha and Varnishkes

1 c bow tie pasta
2 c broth
3/4 c kasha-buckwheat
1 ts garlic; minced
2 tb olive oil
2 tb dill weed or basil
1/2 ts seasoned salt

Cook pasta according to package directions. Drain. In a medium saucepan, bring stock to boiling. Slowly add kasha. Reduce heat. Cover; simmer 8 or 9 minutes or till grain is tender and liquid is absorbed. Remove from pan. In the same saucepan, cook garlic in oil till tender. Return kasha to saucepan, add pasta, dill or basil and seasoned salt. Heat through.
If your supermarket doesn't have a Jewish food section, look for buckwheat groats with the baking supplies

Magic Shell and Chocolate Bites

4 ounces chocolate chips (can use other flavor chips too)
3 tablespoons margarine (start margarine first in pan)

Melt chocolate chips and margarine together, when ready to serve pour over ice cream.

To make Chocolate Bites: Stir in almonds and/or raisins. Spray a plate that can be put in the freezer with cooking oil. Spoon bite size globs of the mix onto and around the plate and allow to freeze. Transfer Bites to plastic container and store in refrigerator.

Ice Cream Affogato

vanilla ice cream
shot of espresso coffee
chocolate or cinnamon powder

Take one espresso cup and place in a neat ball of vanilla ice cream. Pour over a shot of espresso and dust with chocolate or cinnamon powder.

HASH BROWN’S WITH SOY TWIST

Soy breakfast meat
2 C. Home Fries or Hash browns
1 tsp. Fajita Seasoning
1 Small Bell Pepper
1 Small Onion
4 Eggs
1/4 C. Half and Half
1/2 C. Shredded Cheese
1/2 C. Sour Cream (optional)
1/2 C. Guacamole (optional)
Salt and Pepper
Salsa (optional)

Start by frying your soy protein in some oil spray. Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside. Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets. Place on top of browned potatoes. Place one half of cooked soy protein and cooked onions and peppers on top of omelet. Sprinkle with 1/4 cup cheese on each platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.

Hamburger Steak with Onions and Gravy

1 1/3 pound ground meat or soy burger minced
3/4 cup finely chopped onion
1 egg
1 tablespoon Worcestershire sauce
1 1/2 teaspoon seasoned salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/3 cup flour PLUS
1/4 cup flour
3 tablespoons EVO
2 medium onions, thinly sliced
2 cups water

Combine first 4 ingredients with 1 teaspoon seasoned salt, 1/2 teaspoon pepper and garlic powder, mixing well; shape into 4 to 4 1/2 inch patties. Dredge well in 1/3 cup of the flour. Heat oil in a large heavy skillet over medium high heat, add patties, and cook until well browned on both sides. Remove from skillet and set aside. Add sliced onion to skillet; reduce heat to medium, and sauté until onion is browned. Combine water, 1/4 cup flour, 1/2 teaspoon seasoned salt, salt and 1/4 teaspoon pepper; stir until smooth. Stir into skillet and cook, stirring constantly, until thickened. Return steaks to skillet, turning to coat with sauce. Cover, reduce heat, and simmer 15 minutes.

Soy Hamburger Mexican and rice

1 pound Soy ground beef
1 onion, chopped
3-4 diced tomatoes
1 cup rice
1 cup water
1 package taco seasoning
1 1/2 cup lettuce, chopped
1 tomato, chopped
1 cup black olives, sliced
1 avocado, diced
2 cups Mozzarella or Cheddar cheese, shredded
1 cup sour cream


Cook soy burger and onion together in a skillet until the combination is well done. Add diced tomatoes, water, rice and taco seasoning.
Cook over medium-low heat until rice absorbs the liquid. Add more water if mixture seems dry.
Remove from heat and spread lettuce, tomato, black olives, avocado, cheese and sour cream over top of the hamburger and rice.

soy beef Sweet And Sour

1 pound ground beef or soy beef
16 ounces frozen broccoli and carrots
1 tablespoon brown sugar
1/2 teaspoon ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces can pineapple , drained; reserve liquid
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornstarch
2 tablespoons water
hot cooked rice

In large skillet, brown ground beef. Stir in vegetables, brown sugar, ginger, garlic powder, pepper, reserved pineapple liquid, soy sauce and vinegar. Blend well. Bring to a boil; reduce heat. Cover, simmer for 4 to 8 minutes vegetables are crisp tender. Stir in pineapple. In bowl, combine cornstarch and water; blend until smooth. Gradually stir into hot mix in skillet. Cook, stirring constantly, until thickened. Serve over hot cooked rice

soy beef Ranchero

1 1/2 pound ground soy beef
1 can (28 ounce size) baked beans
1 can (11 ounce size) whole kernel corn, drained
1/4 cup barbecue sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
3/4 cup shredded cheddar cheese
Sliced green onions and sour cream, optional
7 cups tortilla chips

In a large skillet, cook soy beef over medium heat. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted. Top with onions and sour cream if desired. Serve with tortilla chips.

Soy Beef & Noodles In Lemon Sauce

1 cup fine egg noodles
2 tbsp EVO oil
3/4 cup onions, diced
1 1/2 pound soy beef
1 pound mushrooms, sliced
3/4 cup water
1/2 cup egg substitute
3 tablespoons fresh lemon juice
2 tablespoons white wine

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain. In a frying pan, pour the oil, add the onions, and sauté five minutes or so. Add the soy, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat. In a small bowl, mix together the egg substitute, lemon juice, and wine. Scoop a few spoonfuls of the soy mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve over the noodles.

Grilled Fish, Chicken, Meat, or Soy Meat and Vegetables

Glaze Honey(see recipe below)
Fish, Chicken, Meat, or Soy Meat
red bell pepper, clean and slice
Zucchini, clean and slice
Yellow squash, clean and slice
Eggplant, peel and slice
tomatoes -- cut in half
fresh basil leaves -- roughly chopped
chopped parsley Italian
garlic cloves, minced
Lemon juice, 1 medium lemon
Salt and pepper to taste

Marinade with all ingredients. Grill or Roast. Finish Fish, Chicken, Meat, or Soy Meat with Glaze honey (see recipe below).

Glaze Honey

1 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon EVO oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke
Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)

Combine liquid ingredients in a saucepan and warm to just below a simmer over low heat. Next, add garlic and then slowly add sugar while stirring. In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.

Green Bean Salad Asian

1 lb green beans, trimmed, cooked, cooled
1 ts crushed red pepper flakes
2 tb rice vinegar
1 ts chopped garlic
1/4 c olive oil
2 tb sesame oil
2 c cherry tomatoes; halved
2 tb crushed toasted nuts
Salt and pepper

In a bowl toss all ingredients together. Season to taste with salt and pepper. Serve at room temperature.

Gravy KFC Copycat

1 1/2 tablespoons margarine, melted
3 tablespoons of Flour
2 tablespoons all purpose flour
8 ounces Chicken Stock
1 can water

Fat Free Granola

8 C oats
1 c(approx) concentrated fruit
Juice
1 tbsp Cinnamon
Raisins

Mix it up in a large bowl, then spread into a jelly-roll type pan. Bake at 350 F until done, 40 minutes or so, stirring about every ten minutes. Bake only until oats are light brown. Pour the warm granola back into the mixing bowl and gently fold in dried fruit. When cool, store in an airtight container. That is the basic recipe, but it is easy to modify. Here are some things to substitute or add: honey, pumpkin spices, maple syrup, Smucker’s syrup, amaranth seeds, oat bran, rye flakes, craisins, dried apricots. Here are a few baking tricks: Don't overcook it. Bake only until oats are light brown. It is less messy to use a pan with high sides. Zip lock bags make good storage containers, as do cylindrical oat containers.

Granola Bars2

2c granola
2 beaten eggs
1/3c milk or orange juice

Beat eggs and milk together then mix into granola to moisten. Press granola into two well-greased 10 X 15 inch cookie pans. Bake at 325 Degrees F. until golden brown. Cut into bars immediately. Remove from pans when cool.

Granola Bars

3/4 c better for bread flour
3/4 c whole wheat flour
1/2 c walnuts, ground
3/4 tsp salt
2 tsp baking powder
1/2 c shortening or margarine
1 3/4c packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/3c granola
1/2 c raisins

Preheat oven to 350 degrees F. Lightly grease a 9 inch
square pan. In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient. In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture. Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well. Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

Granola Almond Bars

1 1/2 c Rolled oats
1/4 c Oat bran
1/4 c Finely chopped almonds
1/2 tsp Ground cinnamon
2 tbsp EVO oil plus
1 tsp EVO oil
1/3 c Honey
1/2 tsp Vanilla extract
1/4 tsp Almond extract

Preheat oven to 350 F. Spray a baking sheet with non-stick spray. Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool. The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.

Granola Cinnamon Crunch

4 cups old-fashioned oats
1 1/2 cup sliced almonds or crushed Cheerios
1/2 cup packed light brown sugar or Splenda
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup extra virgin olive oil
1 teaspoon vanilla

Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake approximately 40 minutes, stirring carefully every 10 minutes. Granola is ready when light brown to golden brown. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months. Make a double batch, as this can go fast.

Glaze Honey

1 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon EVO oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke
Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)

Combine liquid ingredients in a saucepan and warm to just below a simmer over low heat. Next, add garlic and then slowly add sugar while stirring. In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.

ROASTED GARLIC

4 heads garlic, stem end trimmed by 1/2-inch
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
French bread, accompaniment
Chopped parsley leaves, for garnish
Preheat the oven to 500 degrees F.

Pour olive oil over the garlic and place the heads, cut-side up, in a small sauté pan or baking dish that's just large enough to hold the garlic comfortably. Season the garlic with the salt and pepper, and (optional) add stock/water to the sauté pan. Place the sauté pan in the oven and roast for about 30 minutes, or until the garlic is golden brown on the top and the cloves can be pierced easily with the tip of a sharp paring knife. Remove the chafing dish from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out from the skins. Serve with slices of French bread and garnish with chopped parsley, or you can store the garlic for later use in the refrigerator as described or in cooking.

Fruit Baked A La Mode

1 c strawberries hulled and halved
2/3 c blueberries; thawed if frozen
2 plums; pitted and sliced
1 peach; peeled, pitted and sliced
2 tb Brown sugar
1/2 c grape juice
2 c vanilla frozen yogurt

Preheat oven to 375F. Combine all ingredients, except frozen yogurt, in a
baking dish. Bake 15-20 minutes or until fruit softens. Serve warm with frozen yogurt.

Frittata angel hair

4 tb olive oil
2 sm zucchini; sliced
1 tomato; seeded, chopped
2 lg mushrooms; sliced
1 green onion; sliced
4 garlic cloves; minced
2 tb chopped black olives
1/4 ts dried basil; crumbled
1/8 ts dried oregano; crumbled
4 eggs
1 1/2c Parmesan cheese
6 oz angel hair pasta; freshly-cooked
more Parmesan
2 tomatoes; chopped

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and herbs. Cool. Preheat broiler. Beat eggs and 1 1/2 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in heavy large broiler proof skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatoes separately

French Toast Baked Peach

12 sl French Bread; 1 inch thick
3 oz cream cheese; softened
1 can peach slices; drained
1/4 c nuts; chopped
1 c milk
1/3 c maple syrup
3 lg eggs
2 tb butter or margarine; melted
1 tb sugar
1 ts cinnamon
1 ts vanilla

Preheat oven to 400. Spread cream cheese onto both sides of bread slices using Icing Spreader. Place bread into 9"x13" Baker. Prick bread slices 3-4 times with Hold 'N Slice. Top bread slices with peach halves. Chop nuts with Food Chopper; sprinkle over peaches. Combine remaining ingredients in Classic 2-Qt Batter Bowl; whisk with 10" Whisk. Pour egg mixture over bread. Bake 20-25 minutes or until egg mixture is set.

Focaccia Provencal

1 Bread machine dough anything(see recipe)
1 can (14.5-oz) plum tomatoes; drained and chopped
1 tb Chopped fresh basil
2 Cloves garlic; sliced thin
1 can (2.25-oz) sliced black olives; drained
4 ts Dried oregano
2 tb Olive oil
1 ts Sea salt

After dough is stretched into two 9" round cake pans, dimple deeply with fingertips. In a small bowl, stir together the chopped tomatoes and basil. Spread half of the mixture over each loaf. Cover with a towel and let rise until puffy, about 45 minutes. Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives. Drizzle evenly with olive oil and sprinkle with sea salt. Bake at 400 deg. for 20-25 minutes. Remove from pans and cool. Makes two 9" round loaves; serves 8-16. A variation of this is to marinate the tomatoes and basil for several hours in garlic-steeped olive oil with a little salt, then proceed as directed, then skip the black olives.

FISH'N CHIPS "HEART SAFE"

4 1/4 lbs. fish fillets (cod or halibut)
Extra virgin olive oil (1/2 c.)
1/4 tsp. parsley flakes, onion powder, rosemary
4 med. potatoes
1 c. bread crumbs, very fine OR crushed up salt free potato chips cooked in vegetable oil

Wash fish and potatoes (leave skins on) and pat dry. Slice potatoes in 1/4 inch slices or sticks. Toss fish and potatoes in a plastic bag until drenched with 1/4 cup oil. Add more if needed. Spray cookie sheet with Pam and place potatoes on it. Bake at 350 degrees for 45 minutes. While potatoes are baking, add your bread crumbs and seasonings to the "fish bag". Thoroughly coat each fillet. Arrange fish on a second cookie sheet, also sprayed with Pam. Bake in same oven as your "chips", making sure to put the fillets in 15 minutes after your chips. Continue baking everything for 30 minutes. Serve with lemon wedges and malt vinegar for the chips.

FISH mushrooms and chopped scallions BAKED

Fillet of flounder (cod or sole)
Mushrooms
Scallions
White wine
Lemon juice (1/2 lemon)
Salt and pepper
Rosemary
Parmesan cheese

Preheat oven to 400 degrees. Spray bottom of glass pan with non-stick spray. Slice mushrooms and chop scallions and cover bottom of pan with same. Place fish in pan so that none of it covers another piece. Pour white wine and lemon juice over the fish. Sprinkle salt, pepper, and rosemary on fish. Grate fresh Parmesan over the entire fish. Bake until fish is golden and flakes easily when tested with a fork, about 10 minutes.

FISH ITALIAN CORN CRUSTED BAKED

2 c. chopped tomato
1/2 c. sliced ripe olives
2 tbsp. fresh minced garlic
1/4 c. olive oil
1 tbsp. thyme or oregano, crumbled
1 lb. cod
1/2 c. yellow cornmeal mixed with 1/2 tsp. each salt & pepper
Grated Parmesan cheese

Mix tomato, olives, garlic, olive oil and thyme in bottom of 1 1/2 quart baking dish. Separate fish fillets (cut if too large) and dip each in seasoned cornmeal. Place in casserole. Bake in 450 degree preheated oven 20 to 25 minutes until crusty. Serve with Parmesan on top. Serves 4.

FISH BREADED BAKED 2

1/4 cup butter
1 egg
1 Tbsp. water
1 Tbsp. lemon juice
1/4 cup flour
1/2 tsp. onion salt
1/8 tsp. white pepper
1-1/2 cups fine bread crumbs, crushed crackers, or crushed cereal
1 lb. fish fillets

Preheat oven to 350 degrees. Melt butter and pour into 13x9" glass baking dish; set aside. In shallow pan, combine egg, water and lemon juice and beat to combine. In another shallow pan, combine flour, onion salt and pepper. Dip fish fillets into flour mixture, then dip in egg mixture and finally roll in crushed cereal, crackers, or bread crumbs to coat. Place in melted butter in baking dish. Bake at 350

FISH BREADED BAKED

2 cod fillets (1/4 lb. each)
1 tbsp. tartar sauce
3 tbsp. seasoned dried bread crumbs
4 tomato slices
1/2 tsp. lemon juice, divided
1/8 tsp. oregano leaves, divided

Preheat oven to 400 degrees. Dip cod fillets in tartar sauce, then dredge in bread crumbs, coating both sides and using all of both ingredients. Arrange fillets on non-stick baking sheet. Arrange tomato slices alongside fillets; sprinkle tomato slices with lemon juice and oregano. Bake until fish is golden and flakes easily when tested with a fork, about 10 minutes. Serve fish with tomato slices.

FISH BAKED

Cod fish
Sm. amount of milk
Preferred Seasoning
Bread crumbs
butter

Dip fish in milk, roll in seasoned bread crumbs. Melt butter and pour over fish that has been placed in greased cookie sheet. Bake 20 minutes at 500 degrees.

FISH WITH TOMATO FENNEL SAUCE


3 fresh firm white Cod fish fillets, about 1/2 inch thick
3 tablespoons Light Soy Sauce, divided
1/8 teaspoon coarse ground black pepper
1 teaspoon canola oil
1 stalk celery, thinly sliced
garlic, preferably roasted to taste
2 Roma tomatoes, cut into eighths
Button Mushrooms
1 tablespoon drinking white wine
1/2 teaspoon brown sugar
1/8 teaspoon fennel seed, crushed
minced fresh herb

Place fillets in single layer in 13 x 9-inch microwave-safe covered casserole dish; brush with mixture of 2 Tbsp. light soy sauce and pepper. Cover dish and microwave on High 6 minutes, or until fish flakes easily with fork. Reserving pan drippings, remove fillets to serving platter; keep warm.
Heat oil in small non-stick skillet over medium heat. Add celery and garlic; stir-fry 5 minutes. Add tomatoes, remaining 1 Tbsp. light soy sauce, wine, sugar and fennel; simmer 2 minutes, stirring occasionally. Stir in 2 Tbsp. reserved pan drippings; simmer 1 minute longer.
When ready to serve , throw heated pan mixture over fish in casserole dish, and add some fresh minced herb such as thyme or rosemary. Throw in some whole olives as and option.

Stock Easy Fish

Yield: 4 1/2 cups
Shortcut to below is to: Take existing Vegetable Stock and add Tuna Water

Ingredients:
1 sm Onion; minced
1 med Carrot; peeled and minced
2 Celery ribs; minced
8 Parsley stems; chopped
1 c Dry white wine
24 oz tuna water
3 c Water
1 Dried chili pepper
2 lg Bay leaves
8 Black peppercorns
½ ts Dried thyme
1 tb Fresh lemon juice

Bring all the ingredients to a boil; simmer to blend flavors (no skimming necessary), about 30 minutes. Strain through cheesecloth, pressing solids with the back of a spoon to extract as much liquid as possible. Use in place of regular fish stock.

Fish , Chicken, or Soy Patties

Cooked Fish , Chicken, or Soy patties flaked, shredded, or crumbled
1/2 cup dry crumbs
1/4 cup finely chopped green onion
1/4 cup grated carrot
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 tablespoon ketchup
1 tablespoon light soy sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten

In a bowl, thoroughly mix minced fish, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes. Make into patties and broil.

FISH 'N CHIPS BAKED

4 oz. pieces cod fillets
1 c. milk
2 c. flour
3 parts bread crumbs, 1 part cornmeal
2 tbsp. chopped dill
1/2 tsp. red pepper
Pinch of salt
2 tbsp. olive oil

Dip fish in milk, then flour; back in milk then bread crumb mixture (bread crumbs, dill, pepper and salt). Put oil in a plate and dip one side of fish only. Place on baking dish and bake at 500 degrees for 10 minutes.
CHIPS: Sliced potato lengthwise; soak strips in warm water for 15 minutes. With paper towel blot or dry potatoes and sauté in 2 tablespoons olive oil for 10 minutes. Place on baking dish and bake until crisp and brown in 500 degree oven under broiler.

Baked halibut creole

6 Halibut slices, 3/4" thick, any firm fish may be used
to taste Salt,
to taste Garlic powder,
3 tb EVO oil
1 md Onion, diced
2 Celery stalks, thinly sliced
1 Green pepper, cut into thin strips
2 tb Oil
2 lg Tomatoes, cubed
4 oz Tomato sauce (1 small can)
? c Water
½ ts Salt
2 Garlic cloves, minced
1 ts Sugar
pn Oregano
½ ts Thyme (optional)

BAKED HALIBUT CREOLE CREOLE SAUCE This tangy Creole Sauce can be served hot over baked fish or, alternately, fish can be baked topped with the sauce. Also delicious combined with tuna and served over hot spaghetti. Sprinkle fish lightly with salt and garlic powder. Let stand for 20-30 minutes to absorb seasonings. Place fish in a well-greased 10 X 17-inch baking pan and dot each fillet with EVO oil. Bake in a preheated 350F oven for 30 minutes. Meanwhile, make the Creole Sauce: Saute onion, celery and green pepper in oil until soft; add tomatoes, tomato sauce, water and seasonings; cover and simmer for 20 minutes, stirring occasionally. When ready to serve, place fish on a platter or on individual plates, and spoon hot sauce over it. Serves 6.

Creole baked fish

1 Med. onion, chopped
2 tb EVO oil
2 c Cooked whole tomatoes
1 Bay leaf
2 lb Fish filet
¼ c Bell pepper, chopped
2 tb Flour
To taste Salt
To taste Pepper
1 pk Frozen kernel corn defrosted


Sauté onion and green pepper in EVO oil until tender. Add flour and blend. Then add tomatoes, salt, pepper, and bay leaf; bring to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min. longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable mixture and bake at 400 F. for 30 min or until done.

Fish Baked Roll-Ups

1 c cooked spinach
2 eggs well beaten
1/2 c matzo meal
salt and white pepper to taste
2 dash hot sauce
8 flounder fillets or white fish
8 sl tomato
butter or margarine

In a medium-sized mixing bowl, mix the spinach with the eggs, matzo meal, and seasoning. Divide the mixture over the fillets, roll up each fillet jelly roll fashion. If necessary, fasten with a toothpick. Place the fish fillets seam side down on a well-greased 9x13 inch baking pan. Place a slice of tomato on top of each fillet. Dot each roll with butter or margarine and bake for 30 minutes in a 325F oven

Fish Baked In Lettuce Packets

1 c minced shallots
2 tb minced garlic
1 ts EVO oil
6 Boston lettuce leaves
6 sm snapper or flounder fillets
2 ts dried thyme
1 ts dried tarragon
2 tb green olive oil

In a small saucepan over medium heat, place vinegar, shallots, and garlic and cook until soft. Preheat oven to 350 degrees F. Lightly oil a large baking sheet with EVO oil. Place lettuce leaves on baking sheet; do not overlap. Wash and pat dry fish fillets. Sprinkle with thyme, tarragon, and half the olive oil. Spread with shallot mixture. Starting with small end of each fillet, roll it around shallot spread and place the roll on top of a lettuce leaf. Fold lettuce around fish and place packet seam side down on baking sheet. Brush packets with remaining oil. Cover baking sheet with aluminum foil and bake for 20 to 30 minutes. Remove foil and serve hot.

Fish Baked A La Napolitano

6 white fish fillets
2 tb olive oil
1 onion; chopped
1 15 oz. tomato sauce
2 cloves garlic; chopped
12 olives; pitted and chopped
1 tb capers
1 tb fresh parsley; chopped
2 ribs celery; finely chopped
salt and pepper; to taste

Preheat oven to 375 degrees. Arrange fish in a single layer in an oiled, shallow, covered baking dish. Heat olive oil in a skillet and sauté onion until translucent. Add tomato sauce, garlic, salt and pepper. Cook, stirring occasionally for 5 minutes. Add olives, capers, parsley and celery. Continue cooking 2 minutes longer. Spoon sauce over fillets, cover and bake 25 minutes.

Fish and Chips in Beer Batter

1# fish fillets, white cod*
2 cups, flour(whole wheat will do)
1 egg
5 oz. milk
5 oz. beer, good quality, flat
1/2 to 1 tsp. salt
malt vinegar

Mix flour and salt in bowl, make into a well. Mix milk with egg slowly. Add egg mix to center of well and beat until aerated. Set aside.
Start heating oil . Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips. When oil is up to temperature add beer to batter and mix in. Dip and coat fillets with batter** and place frying pan using oil spray in a liberal fashion until golden brown, turning once. Remove and place on paper towels to drain. To keep pieces hot, they can be placed in a 350F oven until they are cooked and tender.

*There are other cods, known as brown or red, do not use! The texture of meat and amount of natural oil doesn't give you the light flakiness desired.
**The batter will appear very thick and heavy, that's ok. As long as you keep your temp up, there will be no sponging.
Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika to flour mix. A bit of ground cayenne works too.

Peel 5 med. Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until a pot of water is boiling and will thoroughly cover your potatoes. Preheat oven to 450. Blanch until a fork will just about want to start to go into them. Drain, and let dry. Salt and pepper apply extra virgin olive oil to the potatoes. Lay your potatoes on a flat oven tray and turn them when brown on the bottom, wait until other side is brown. Assemble plate, sprinkle with a little malt vinegar and enjoy.

FISH & BROCCOLI BAKE

1 lb. fish fillets
20 oz broccoli spears in Hollandaise sauce-see recipe
1 (11 oz.) can condensed cream of mushroom soup
1/4 tsp. garlic salt
1/8 tsp. lemon pepper
1 c. soft bread crumbs
2 tbsp. butter, melted

Cook broccoli according to package directions. Place broccoli and Hollandaise sauce in baking dish about 10" x 6" x 1 1/2" deep. Top with fish. Add soup, seasonings to butter sauce. Blend and pour over fish. Combine bread crumbs and melted butter and sprinkle over sauce. Bake in preheated oven at 350 degrees for 40 minutes or until thoroughly heated.

Sauce Classic Hollandaise
[HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.

The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.

The sauce should be served immediately upon completion.

Makes: 1 cup

I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks*
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt


I N S T R U C T I O N S

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

*Substitute egg substitute, 1/2 cup for 3 egg yolks for a lower fat content.

Sauce Classic Hollandaise
[HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.

The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.

The sauce should be served immediately upon completion.

Makes: 1 cup

I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks*
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt


I N S T R U C T I O N S

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

*Substitute Egg Beaters, 1/2 cup for 3 egg yolks for a lower fat content.

Filling Soy burger Italian

Soy burger cooked and crumbled
crushed tomatoes
garlic roasted
Onion caramelized
Mozzarella
Italian Seasoning

Mix,and fill, or layer insides of calzones to taste.

Filling Mushroom

mushrooms
onion
garlic
Extra Virgin Olive Oil
salt
coarsely ground black pepper

1. Prepare Mushroom Filling: In food processor with knife blade attached, pulse mushrooms, onion, and garlic, one-third at a time, until finely chopped.

Fill calzone, turkey breast, or whatever.

CHEESECAKE FILLING

Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice

All above ingredients should be at room temperature before your begin.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Essence Spice Mix California

1 tb chili powder
1 tb paprika
1 tb ground cumin
1/4 ts salt; or more to taste
1/4 ts black pepper

Mix or grind fresh in proportionate quantities, and use freely in your cooking.

Eggs Scrambled With Tomatoes Herbs


12 large eggs
1 tablespoon finely chopped fines herbs (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 to 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives


1. Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large bowl, add the fines herbs, salt, and pepper. Whisk until smooth.

2. Add to the reserved egg yolks the heavy cream and mustard. Mix well.

3. In a heavy sauté pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly with a wooden spoon, until creamy and slightly thickened.

4. Add the yolk mixture and the tomatoes. Remove the pan from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve immediately.

Tempeh or Silken Firm Tofu Bacon

1 package tempeh (about 1 pound?)
1/4 cup soy sauce
1/4-1/2 t. liquid smoke
2 T maple syrup
1/4 cup water

Mix all ingredients. except tempeh. Slice tempeh in 1/4 inch strips, and marinade for a few hours. Fry in a little oil until crispy.

Eggs Avocado Scrambled

8 eggs
½ c milk
½ ts salt
¼ ts pepper
1 med ripe avocado; cubed
2 tb butter or margarine
6 sl Soy Bacon

In a bowl, beat eggs. Add milk, salt, and pepper; stir in avocado. In a
skillet over medium heat, melt butter. Add egg mixture; cook and stir
gently until the eggs are completely set. Sprinkle with fried and crumbled Soy Bacon.

Apple Scramble

flour (2 cups plus 3 1/2 tbsp)
3-4 eggs
milk (1 1/2 cups plus 1 1/2 tbsp)
dash salt
1 sugar to taste
3 apples, peeled, cored, and sliced
EVO oil (3-4 tbsp)
sugar for dusting

Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, pour the olive oil and lightly sauté the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the scramble has browned all around. Dust with sugar, and serve.

Eggplants and Ground Soy Batoursh

2 medium eggplants
2 cloves garlic
2 cups yogurt, or plain whole milk
salt and ground black pepper
3/4 pound ground soy
1 tablespoon butter (or vegetable oil)
3 ounces tomato paste
1 1/2 cup water
parsley
roasted pine nuts

Using fork, poke holes in eggplants. Grill eggplants until soft. (eggplants can be broiled, but taste of dish will change.) Peel eggplants and mash them with the garlic. Add salt and pepper to taste to the yogurt. Mix the yogurt and eggplant. Spread mixture on an oval plate.
Cover with a paper towel and let sit an hour until ready to serve. Saute soy in butter. Add tomato paste and salt and pepper to taste. Add water. Bring to a boil. Simmer on low for 10 minutes or until thickened. Remove paper towel from eggplant mixture. Spread hot meat on top of eggplant. Garnish with parsley and pine nuts.

Eggplant With tahini

2 medium eggplants, cut in half lengthwise
2 cloves garlic, minced
3 to 4 tablespoons mixture of minced fresh herbs (such as parsley, mint, basil or lemon balm)
1/4 to 1/3 cup tahini (sesame seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Juice of 1 to 2 lemons

If broiling, place the eggplant face down on a baking pan sprayed w/cooking spray. Preheat the broiler and, when ready, roast the eggplant beneath the heat until the skin crackles when touched and the flesh is tender. (Alternatively, grill the eggplant over an open fire for 7 to 10 minutes on each side, until the skin chars and the flesh is tender.) Let cool slightly. Meanwhile, in a mixing bowl combine the remaining ingredients. Set aside until the eggplants are ready. When the eggplants have cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini mixture. Place the mixture in a blender or food processor fitted with a steel blade and process until smooth. (For a chunky consistency, mash the mixture by hand.)

Eggplant Marinated

Marinade Asian 2

1/4 c nutritional yeast flakes
1/4 c soy sauce
1 tb rice vinegar
1 tb grated fresh ginger
2 ts brown sugar
1 clove garlic; crushed
1 ts sesame oil
1 ts five spice powder
1/2 ts chili oil

Mix all ingredients. Makes about 3/4 cup.

4 med sized (2 oz. each) Chinese -eggplants

Prick the eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 minutes.

Eggplant Loaf

1 lb eggplant
3 eggs
2 ½ oz breadcrumbs
1 ½ oz grated cheese
2 tb freshly chopped basil
3 oz olive oil
2 garlic cloves; crushed
1 tb soy sauce
2 tb parsley, chopped
1 salt and pepper

Most vegetable 'loaves' take an eternity to make, but this one is the exception. Everything goes into the blender, and it is made in next to no time. The result is outstandingly good, a loaf that is delicious hot, warm or cold. You can also make it using mushrooms instead of the eggplant, and the result is also memorable. Cut the eggplant into pieces and mince in the blender. Put into a bowl. Whiz all the rest of the ingredients in the blender and fold in the minced eggplant. Bake in a greased loaf tin (500 g or 1 lb) at 400 degrees F 20 minutes, then at 350 degrees F for a further 15 minutes or until a knife comes out clean from the centre. Cover with a cloth for 10 minutes, and turn out of tin.