Ingredients
1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste
Directions
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.
3/01/2015
Recipe Amazing Crunchy Tofu Salad
Ingredients
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
1/2 bunch green onions, sliced, divided
vegetable oil for pan-frying
1/4 cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
1/2 large cucumber, chopped
1 medium tomato, chopped
Directions
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
1/2 bunch green onions, sliced, divided
vegetable oil for pan-frying
1/4 cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
1/2 large cucumber, chopped
1 medium tomato, chopped
Directions
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
Recipe Apple Pie
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups thinly sliced pared apples
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine
1 egg white
Additional sugar
Directions
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups thinly sliced pared apples
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine
1 egg white
Additional sugar
Directions
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.
Recipe BBQ Chicken Sandwiches
Ingredients
1/2 cup chopped onion
1/2 cup diced celery
1 garlic clove, minced
1 tablespoon butter
1/2 cup salsa
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken
6 hamburger buns, split and toasted
Directions
In a saucepan, saute the onion, celery and garlic in butter until tender. stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. Add chicken; stir to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.
1/2 cup chopped onion
1/2 cup diced celery
1 garlic clove, minced
1 tablespoon butter
1/2 cup salsa
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken
6 hamburger buns, split and toasted
Directions
In a saucepan, saute the onion, celery and garlic in butter until tender. stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. Add chicken; stir to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.
Recipe Better Than Fruitcake Cookies
Ingredients
3 cups chopped dried figs
2/3 cup raisins
2/3 cup candied cherries, chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon lemon juice
1 pinch salt
2 1/2 cups chopped walnuts
1 cup unsalted butter, softened
1/2 cup super fine sugar
1/3 cup packed brown sugar
1 egg
2 2/3 cups all-purpose flour
1/2 teaspoon ground cloves
1/4 teaspoon salt
Directions
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
Bake 10 to 13 minutes in the preheated oven, or until golden brown.
3 cups chopped dried figs
2/3 cup raisins
2/3 cup candied cherries, chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon lemon juice
1 pinch salt
2 1/2 cups chopped walnuts
1 cup unsalted butter, softened
1/2 cup super fine sugar
1/3 cup packed brown sugar
1 egg
2 2/3 cups all-purpose flour
1/2 teaspoon ground cloves
1/4 teaspoon salt
Directions
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
Bake 10 to 13 minutes in the preheated oven, or until golden brown.
Recipe Apple Strudel Muffins
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Recipe 60-Minute Mini Breads
Ingredients
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Recipe Arancini II
Ingredients
3 cups uncooked Arborio rice
6 cups water
1 1/2 pounds ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/3 cup tomato paste
1/4 cup water
1 cup shredded mozzarella cheese
2 eggs
1 cup bread crumbs
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3 cups bread crumbs
4 cups oil for frying, or as needed
1 (14 ounce) jar marinara sauce
Directions
Combine water and rice in a large saucepan. Bring to a boil, then cover, and reduce heat to low. Simmer for 20 minutes, or until tender. Set aside to cool completely.
Place ground beef in a skillet over medium-high heat. Add onion and garlic, and cook, stirring to crumble until evenly browned. Drain excess grease, then stir in the tomato paste and water. Set aside to cool. When cool, stir in mozzarella cheese.
In a medium bowl, stir together 2 eggs, Romano cheese, salt, pepper, and 1 cup of the bread crumbs. Stir into the cooled rice until well blended.
Place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. Make a well in the center, and place a heaping tablespoon of the beef mixture into it. Mold rice around the filling into the shape of an egg. Dip in beaten egg, then roll in remaining bread crumbs until well coated. Repeat with remaining rice and filling.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. Remove with a slotted spoon, and set on paper towels to drain. Serve hot with marinara sauce for dipping.
3 cups uncooked Arborio rice
6 cups water
1 1/2 pounds ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/3 cup tomato paste
1/4 cup water
1 cup shredded mozzarella cheese
2 eggs
1 cup bread crumbs
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3 cups bread crumbs
4 cups oil for frying, or as needed
1 (14 ounce) jar marinara sauce
Directions
Combine water and rice in a large saucepan. Bring to a boil, then cover, and reduce heat to low. Simmer for 20 minutes, or until tender. Set aside to cool completely.
Place ground beef in a skillet over medium-high heat. Add onion and garlic, and cook, stirring to crumble until evenly browned. Drain excess grease, then stir in the tomato paste and water. Set aside to cool. When cool, stir in mozzarella cheese.
In a medium bowl, stir together 2 eggs, Romano cheese, salt, pepper, and 1 cup of the bread crumbs. Stir into the cooled rice until well blended.
Place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. Make a well in the center, and place a heaping tablespoon of the beef mixture into it. Mold rice around the filling into the shape of an egg. Dip in beaten egg, then roll in remaining bread crumbs until well coated. Repeat with remaining rice and filling.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. Remove with a slotted spoon, and set on paper towels to drain. Serve hot with marinara sauce for dipping.
Recipe Asparagus Soup
Ingredients
1 onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk
Directions
Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
Return mixture to microwave safe dish, stir in milk and microwave until heated through.
1 onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk
Directions
Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
Return mixture to microwave safe dish, stir in milk and microwave until heated through.
Recipe Breaded Beef
Ingredients
4 pounds beef rump roast
2 eggs
3 tablespoons water
4 cups dry bread crumbs, or more as needed
1 tablespoon garlic powder
1 tablespoon salt
1/2 cup grated Parmesan cheese
1/2 cup vegetable oil, or as needed
Directions
Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
4 pounds beef rump roast
2 eggs
3 tablespoons water
4 cups dry bread crumbs, or more as needed
1 tablespoon garlic powder
1 tablespoon salt
1/2 cup grated Parmesan cheese
1/2 cup vegetable oil, or as needed
Directions
Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
Recipe Breaded SPAM? Steaks
Ingredients
1 quart vegetable oil for frying
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cut into 1/4 inch slices
1 cup all-purpose flour
2 eggs, beaten
2 cups Italian seasoned bread crumbs
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.
1 quart vegetable oil for frying
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cut into 1/4 inch slices
1 cup all-purpose flour
2 eggs, beaten
2 cups Italian seasoned bread crumbs
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.
Recipe Breakfast Sausage Bread
Ingredients
2 (1 pound) loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 eggs
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
2 (1 pound) loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 eggs
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
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