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Topic: realy easy vegan/veggie/and meat friendly recipes :]  (Read 5333 times)
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spoofie
« Reply #30 on: July 10, 2006 09:26:57 AM »

Pavlova

2 Egg Whites
1 1/2 cup Castor Sugar
4 Tbsp Boiling Water
1 tsp vanilla essence
1 tsp vinegar

Beat everything with a cake mixer/egg beater until it looks like marshmellow, and when you lift the beaters up off it, it's stiff and doesn't drip off. Ie. really thick.

Plomp on a baking paper lined tray, and cook for two minutes at 375F.

Leave in the oven for another hour. DO NOT OPEN THE OVEN DOOR.

I REPEAT

DO NOT OPEN THE OVEN DOOR.

Wait until cooled to lift off the tray. Serve with cream, kiwifruit, strawberries, etc.
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spoofie
« Reply #31 on: July 10, 2006 09:27:47 AM »

Prehispanic food
Basic Ingredients
1.   Plantain or corn leaves.
2.   Soft corn.
3.   Butter.
4.   pork skin
5.   eggs
6.   cuajada

Method
If you prefer to make the envueltos in the traditional way please follow steps 1 thru 4, if you prefer to make them with corn flour please continue to step 5.
You should peel the corn, in order to succeed in this task you need to prepare leja.
1.   To obtain leja you need to mix some wood ashes and water, then you need to filter the mixture to obtain a delicate mix.
2.   Pour the leja and the soft corn in a big container, you will need to wait approximately one night or until you take one grain of corn out of the mixture and check if the corn skin gets separated from the corn easily. Then its time to pour all the mixture in a fique bag and wash it thoroughly until you get the corn peeled.
3.   grind the corn.
4.   mix the basic ingredients until you get a consistent dough, then if you prefer salty envueltos you can add the butter and the grinded pork skin but if you like normal envueltos add the butter and cuajada.
5.   Put the dough in a big saucepan and place it under the sun light or in a warm place until it grows.
6.   Take some chunks of the dough and place them into the plantain or corn leaves, if you use the first one try to make them look like a cone, if you use the latter one, try to make the shape as a corn. Kkep in mind that when you cook the envueltos, the dough will grow a bit, so try to leave some space in the leaves for that.
7.   Place in a big saucepan water and some plantain leaves or some woods and pour in some water, just enough to place the envueltos over this platform in order to steam them, do not leave the envueltos over the water.
8.   After one hour approximately put a knife or a tootstick in them and get it out and you know they are fully cooked when the knofe pr the tootstick comes out clear.
9.   Serve them and enjoy them with hot chocolate or agua de panela.
10.   You can keep the envueltos in the freezer and then you can put them over the fire to get them warm or simply microwave them for a while.

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spoofie
« Reply #32 on: July 10, 2006 09:28:40 AM »

PROPER TASTY maccaroni + cheese... EASY


ingredients
50g butter
50g flour
1/2 pint milk
LOADSA cheese
maccaroni (or any pasta shapes)


method
Boil water, add the pasta.. cook
Strain pasta + leave till later


CHEESE SAUCE
Melt the butter
Add the flour, stir in to a paste/ball.. cook for 5mins
Add some of the milk... STIR
Keep adding and STIRRING!!!
If its too wattery use more flour, if its too thick add more milk, if its lumpy use a WHISK)
Add cheese and stir, season how u like

Add the pasta to the sauce and MIX

Grease an oven proof dish
Pour in the mixture, top with MORE CHEESE
Bake untill the cheese browns
YUMMMMMMMMYYYY
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spoofie
« Reply #33 on: July 10, 2006 09:29:12 AM »

Rosemary Cheese Biscuits
(Makes about 2.5 dozen biscuits)
--
2 cups unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup margerine or substitute
1 cup plain soy milk
1/2 cup soy cheddar-style "cheese", shredded
1 tbsp crushed rosemary leaves
1 tbsp basil
1 tbsp sage
1 tbsp rubbed thyme
--
Preheat oven to 375.
In a large mixing bowl, add all the ingredients together and stir by hand until they are well mixed and form a nice dough.
Drop by tablespoonfuls onto a greased baking sheet, and cook for about 10-12 minutes. They are done when the bottoms are nicely browned. The tops will still be fairly white, so don't be fooled and over-bake them!!
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spoofie
« Reply #34 on: July 10, 2006 09:32:19 AM »


Rice thing

ingredients:
1 cup brown rice
1 can stewed tomatoes
2 cubes vegetable bullion (or if you enjoy slaughtering chickens or cows, go ahead)
1/2 cup fresh chopped parsley
2-3 cloves grushed garlic
1 tbls olive oil
2 cups water

method
In a medium pot, stir the rice and oil together. Dump in the can of tomatoes, juice and all, the parsley, the garlic and the bullion cubes. Add two cups of water and stir everything. Bring the pot to a boil and turn down the heat to simmer or low, and stir 5 minutes after boiling if you didn't dissolve the bullion in the two cups of water first.
When all the water is gone, stir again and if the rice seems runny let it cook for about 10 more minutes or so, depending on the consistency you want.

This rice goes great with barbequed portabello mushrooms and onions and steamed or sauteed spinach
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spoofie
« Reply #35 on: July 10, 2006 09:33:50 AM »


Rice thing

ingredients:
1 cup brown rice
1 can stewed tomatoes
2 cubes vegetable bullion (or if you enjoy slaughtering chickens or cows, go ahead)
1/2 cup fresh chopped parsley
2-3 cloves grushed garlic
1 tbls olive oil
2 cups water

method
In a medium pot, stir the rice and oil together. Dump in the can of tomatoes, juice and all, the parsley, the garlic and the bullion cubes. Add two cups of water and stir everything. Bring the pot to a boil and turn down the heat to simmer or low, and stir 5 minutes after boiling if you didn't dissolve the bullion in the two cups of water first.
When all the water is gone, stir again and if the rice seems runny let it cook for about 10 more minutes or so, depending on the consistency you want.

This rice goes great with barbequed portabello mushrooms and onions and steamed or sauteed spinach
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spoofie
« Reply #36 on: July 10, 2006 09:34:18 AM »

Spaghetti Genovese

Ingredients:
300g/10oz sliced new potatoes
300g/10oz spaghetti
225g/8oz trimmed green beans, cut in half
120g fresh pesto (but I use the canned stuff and it works fine)
Pinch of salt
Olive Oil for drizzling (optional)

Method:
1. Bring half a pan full of water to the boil and then add the new potatoes and spaghetti with a little salt.
2. Cook for about 10 minutes until the potatoes and pasta are almost tender.
3. Tip in the green beans and cook for 5 minutes more.
4. Drain well but keep 4 tablespoons of the cooking liquid.
5. Return the potatoes, beans and pasta to the pan and stir in the fresh pesto along with the cooking liquid.
6. Season to taste, divide between four serving plates and drizzle with a little olive oil.
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spoofie
« Reply #37 on: July 10, 2006 09:34:39 AM »

Spinach bake

Ingredients:
2 boxes frozen chopped spinach, thawed, or 7 cups rinsed fresh whole leaf spinach
1/2 cup bread crumbs, flavored or plain
1 small sweet white onion, chopped
3 cloves garlic, crushed
2 tsp salt
1 tsp sugar or 1 tablespoon sweet cherry or white wine (port works well too)
any spices you enjoy with spinach
Parmesan, mozzerella or muenster cheese, optional

1 tablespoon oil or butter


method
Heat the oil or butter in a deep frying pan and add the onions, garlic and suger/alcohol. Simmer for 5 minutes, until the onions are soft and plyable.

Add the spinach (if fresh, add by handfuls and wait for it to scondense before adding more)

Add the salt and spices and simmer for 5 - 15 minutes depending on the heaviness of flavor you enjoy.

Remove from heat, drain off all excess liquids and dump in a oiled baking pan. Spread the breadcrumbs over the top and add more if necessary. If using cheese, spread evenly under the bread crumbs.

Bake the concoction at 500*F or Broil until the top is browned and crisp.

This is great for an appetizer with bread or just a vegetable dish. Try adding tomatoes or mushrooms taste wonderful too.
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spoofie
« Reply #38 on: July 10, 2006 09:34:58 AM »

Spinach Dip
(Makes 2 cups/16 servings)
--
1 (10oz) package frozen chopped spinach, thawed and drained
2 cups plain (soy) yogurt
1/2 cup green onions, chopped
1/2 tsp sea salt
1/4 tsp pepper
--
Mix all ingredients. Keep covered and refrigerated.

Per 2 tbsp: Calories: 23, Protein: 1 gm., Fat: 1 gm.
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spoofie
« Reply #39 on: July 10, 2006 09:35:20 AM »

Spring Vegetable Pie


INGREDIENTS

2 medium carrots, quartered lengthwise and sliced
1 cup finely chopped cauliflower
3 scallions, minced
cup steamed fresh or thawed frozen green peas
2 tablespoons minced fresh parsley
3 eggs, beaten
2 tablespoons low-fat milk
4 ounces crumbled feta or crumbly goat cheese
teaspoon dried thyme
Freshly ground pepper
cup fine fresh bread crumbs

method
1. Preheat the oven to 375F. Heat cup water in a large saucepan. Add the carrots and cauliflower and steam, covered, over moderate heat. Lift the lid and stir occasionally until crisp-tender. Stir in the scallions and steam for another minute or so, just until they become slightly limp. Stir in the peas and parsley and remove from heat.

2. In a mixing bowl, combine the beaten eggs with the milk, feta or goat cheese, and thyme. Stir in the skillet mixture and add a pinch of pepper to taste.

3. Oil a 10-inch tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and the top is golden. Let stand for 10 minutes before serving, then cut into 6 to 8 wedges to serve.

Serves 6-8.
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