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Cornbread Dressing

Cornbread Dressing

By

Sauté onions, garlic and celery in butter or oil until tender

  • 1 bunch green onions (tops included) chopped
  • 1 clove garlic
  • 1 cup celery, chopped
  • cooked corn bread, cooled
  • vegetable broth (about 32 oz.)
  • 1/8 cup dried chopped parsley OR 1/2 cup fresh chopped parsley
  • other spices for flavor: sage, thyme, rosemary, etc.
  • pecans, chopped
0/5 (0 Votes)

Vegetarian Chili

Vegetarian Chili

By

If you are cooking the beans yourself: cover the beans with water, bring to a boil and simmer for 3 minutes

  • 1 lb. anasazi or pinto beans**
  • 2 tsp. olive oil
  • 3 cups chopped onion (about 2 onions)
  • 1 Tbsp. minced garlic
  • 2 cups chopped red bell pepper (1 large pepper)
  • 1 cup chopped green bell pepper (1 small pepper)
  • 4 jalapeño chilies, seeded & minced
  • 2 cans (28 oz. each) Italian plum tomatoes
  • 1/4 cup ground chili powder
  • 1 Tbsp. toasted, ground cumin seed
  • 1 Tbsp. toasted, ground oregano
  • 10.5 – 12.3 oz (1 package) tofu
  • 1/2 cup bulgur (cracked wheat)
  • 2 cups corn niblets
0/5 (0 Votes)

Buttermilk-Onion Pull-Apart Rolls

Buttermilk-Onion Pull-Apart Rolls

By

SOURCE: MARTHA STEWART LIVING, NOVEMBER 2005

  • 11 tablespoons unsalted butter (1 3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
  • 1/4 ounce active dry yeast
  • 1 tablespoon sugar
  • 2 tablespoons warm water (105 degrees to 110 degrees)
  • 3/4 cup buttermilk
  • 1 large egg, lightly beaten
  • 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
  • 2 teaspoons salt
  • 2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
  • 1/8 teaspoon freshly grated nutmeg
4.7/5 (9 Votes)

Dumplings

Dumplings

By

Combine flour, salt, & baking powder, then cut in shortening

  • 2 cups all purpose flour
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 Tbsp. shortening
  • 3/4 cup milk (approx.)
  • 1 qt (32 oz) Vegetable Broth
  • tofu
0/5 (0 Votes)

Cinnamon Roll Cake

Cinnamon Roll Cake

By

Preheat oven to 350 degrees

  • 3 cups flour
  • 1/4 tsp. salt
  • 1 cup sugar
  • 4 tsp. baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup butter melted
  • TOPPING -
  • 1 cup butter softened
  • 1 cup brown sugar
  • 2 Tbsp. flour
  • 1 Tbsp. cinnamon
  • GLAZE -
  • 2 cups powdered sugar
  • 5 Tbsp. milk
  • 1 tsp. vanilla
4.5/5 (27 Votes)

Parsnip Patties

Parsnip Patties

By

Pour 1 inch of water into medium saucepan

  • 1 pound fresh parsnips, peeled, cut into 3/4 inch chunks
  • 4 tbsp butter, divided
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 1/3 cup milk
  • 2 tsp chopped fresh chives
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup fresh bread crumbs
  • 2 tbsp vegetable oil
0/5 (0 Votes)

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

By

1. In an electric or stand mixer, cream the sugar and butter

  • 2 Cups sugar
  • 1 Cup butter, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 Cup sour cream
  • 6 Cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
  • 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
  • 1 1/2 Tablespoons ground cinnamon, divided
  • Frosting
  • 8 oz softened cream cheese
  • 1/2 Cup powdered sugar
  • 2-4 Tablespoons milk, to thin icing
4.6/5 (28 Votes)

Pecan Pie Cake

Pecan Pie Cake

By

Cake Preheat oven to 350 degrees

  • Cake
  • 2 cups pecans, chopped
  • 3/4 cup butter, softened
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 cup chopped pecans
  • 1/3 cup caramel sauce
  • 1/3 cup light cream
  • Filling
  • 1/2 cup packed brown sugar
  • 1/3 cup cornstarch
  • 3/4 cup dark corn syrup
  • 2 egg yolks
  • 1 egg
  • 1 1/2 cups light cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Other
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating (optional)
  • Cream for serving
4.6/5 (15 Votes)

Savory Oatmeal with Peanuts & Ginger

Savory Oatmeal with Peanuts & Ginger

By

from: http://www.shape.com/healthy-eating/meal-ideas/16-savory-oatmeal-recipes

  • 1 cup old-fashioned rolled oats
  • 2 cups water
  • 1 tablespoon canola oil
  • 1 teaspoon black mustard seeds
  • 2 tablespoons unsalted peanuts
  • 3 tablespoons chopped onion
  • 1/2 serrano chile, with seeds, minced
  • 1-inch piece ginger, minced
  • 1 pinch red chili powder
  • 2 pinches curry leaves
  • 1 roma tomato, diced
  • Salt to taste
4.5/5 (2 Votes)

Chipotle & Cilantro Pecan Pesto

Chipotle & Cilantro Pecan Pesto

By

from Leeves & Berries

  • 1 cup of roughly chopped cilantro
  • 1/2 cup of fresh basil
  • 1/2 cup of lightly toasted pecans
  • 1/2 cup of oil packed sun dried tomatoes +2 tbsp of oil from the jar
  • 2-4 medium chipotle peppers in adobo sauce, more peppers for a spicier pesto and less for a more mild pesto
  • 1 tbsp of honey
  • 2 cloves of garlic, peeled and crushed
  • 1/2 tsp of fine grain sea salt
  • 3/4 a cup of freshly grated parmesan ***
  • 1/3- 3/4 cup of extra virgin olive oil
  • Some people have told me that they were able to substitute the parmesan for nutritional yeast to make it vegan/vegetarian and it has turned out great although I have not tested this myself. When I do I will update with my results**
4.5/5 (4 Votes)