Free Online Recipes

———–DRY INGREDIENTS————- 1 c Sunflower seeds, ground

1/2 c Cornmeal

1/2 c Nutritional yeast

3 ts Parsley

1 1/2 ts Basil

1 ts Thyme

3/4 ts Sea salt

1/2 ts Sage

1/4 ts Sea kelp

————OTHER INGREDIENTS——— 1 c Potato, finely grated

1 1/3 c Water

1/4 c Sunflower oil

2 tb Tamari

3 ts Horseradish, prepared

Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well. Preheat the oven to 375F. Generously oil a 9″ glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours

and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature. Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges. Jeanne Marie Martin, “Vegan Delights: Gourmet Vegetarian Specialities” Posted by Anne MacLellan

1 cn SPAM Luncheon Meat, cut into

-small cubes (7 oz) 3/4 c Shredded gouda cheese

1/2 c Peeled, diced apple

2 tb Onion sour cream dip

1 pk Refrigerated pie crusts

-(15 oz) 1 Egg white, beaten

Vegetable cooking spray 1/4 ts Poppy seeds

Heat oven to 425′F. In bowl, combine SPAM, cheese, apple, and dip. Cut one pie crust sheet into 8 wedges. Place 1/4 cup SPAM mixture in center of each wedge, spreading to within 1/2″ of each edge. Moisten edges of pastry with egg white. Cut remaining pie crust sheet into 8 wedges. Place over filling. Press edges of filled pastry firmly together using fork. Place on baking sheet coated with cooking spray. Brush with remaining egg white and sprinkle with poppy seeds. Bake 15-20 minutes or until lightly browned.

4 1/2 c All-Purpose Flour, divided

2 pk FLEISCHMANN’s 8 g Quick-Rise

1 x Instant Yeast (2 Tbls)

2 t Italian Seasoning,

1 x Dried, crushed

1 1/2 t Salt

1 ea Garlic clove, minced

1 1/2 c Very warm Water(125F-130F)

2 ea Eggs

2 c Cheddar Cheese, shredded

2 cn Green Chilies, 114Ml each,

1 x Diced, drained

1/4 c Pimentos, drained, sliced

In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15×10x3/4-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares.

1/2 c Peach or apricot preserves

1/4 c White vinegar

1 tb Grated ginger

1/3 c Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. “Sundays at Moosewood Restaurant Cookbook”

1/2 lb Medium shrimp (41 to 40 per

-pound) shelled and deveined 1 1/2 ts Salt

1 ts Finely minced ginger or

-ginger juice 2 ts Dry sherry or rice wine

1 ts Cornstarch

5 Fresh water chestnuts,

-finely chopped 2 Green onions, chopped

1 1/2 tb Chopped fresh coriander

2 Chinese sausages, finely

-chopped 1 1/4 c Grated Monterey Jack cheese

-(about 5 ounces) 1 pk Round siu mai wrappers or

-won ton wrappers LIME CREAM SAUCE (see note) 1 tb Oil

2/3 c Chicken stock

1 1/2 c Heavy cream

1 tb Lime juice

Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16.

1 lb Duck livers, cleaned

1 tb Kosher salt

2 To 3 large shallots, chopped

1 oz Brandy

1 tb Fresh pepper

1 oz Hazelnut liqueur

1 tb Nutmeg

3 c Heavy cream

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.

1 1/2 tb Brandy

1 c Cream Cheese; Softened

1/4 c Sour Cream

1/4 c Mayonnaise

3/4 c Fresh Tuna; Flaked, OR

6 1/2 oz Tuna; Flaked, Well Drained

2 tb Green Onion; Minced, Use All

1 tb Lemon Juice

1/8 t Hot Sauce

1/8 t Salt

Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks

2 c Cheddar cheese, shredded

-(500mL) 2 c Swiss cheese, shredded(500m)

1/4 c All purpose flour (50mL)

1 1/4 c Dry white wine or beer

-(300mL) 3/4 ts Salt (3mL)

1 pn Garlic powder

Crusty French bread cubes Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added). Stir in salt and garlic powder. Transfer to a fondue pot and keep warm. Serve with bread cubes for dipping. Makes about 2 3/4c(675mL)

2 c Sugar

1/2 c Butter

4 tb Cocoa

1/2 c Evaporated milk

1/2 c Peanut butter

3 c Dry oatmeal

1/2 ts Vanilla

1/4 ts Salt

Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper. ~-

-Waldine Van Geffen VGHC42A 12 Sun-dried tomato halves;

-dry pack 1/4 c Boiling water

2 tb Balsamic or red wine vinegar

1 md Tomato; peel, seed, chop

1/4 c Red onion; finely chop

4 Pitted ripe olives; minced

1 tb Olive oil

1 1/2 ts Parsley; snipped

1 cl Garlic; minced

1/2 ts Capers; drain, chop

Cracked black pepper 8 oz Loaf baguette-style French

-bread Parmesan or Mozzarella;shred Fresh thyme sprigs; optional Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2″ thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)