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Recipes
Tostones
By SAEB
1Peel plantains and slice into 1 inch thick sections
- 3 large very green plantains
- 3 teaspoons crushed fresh garlic
- 4 teaspoons salt
- 4 cups water
- 1/2 cup oil
Soft Glazed Pumpkin Sugar Cookies
By SAEB
Preheat oven to 350 degrees
- 1/2 cup softened butter
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree {canned pumpkin}
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- for the glaze-
- 3 cups powdered sugar
- 4 tablespoons water
- 1/4 teaspoon pumpkin pie spice
Snickerdoodles
By SAEB
Preheat oven to 400F Mix shorteing, sugar and eggs thoroughly
- 1 cup shortening
- 1 1/2 cups sugar
- 2 egg equivalents
- 2 3/4 cups sifted flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp. sugar
- 2 tsp cinnamon
Autumn Harvest Stew
By SAEB
To prepare the squash before cooking, halve it lengthwise and scoop out the seeds
- 3 Tbsp olive oil
- 2 cups chopped onions
- 2 Tbsp minced garlic
- 2 red bell peppers, diced
- 1 ½ pounds butternut squash, peeled, seeded and diced
- 1 can (28 oz) plum tomatoes, crushed, in their own juice
- 2 cans (15 oz) chick peas, drained and rinsed
- 3 cups vegetable broth
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp ground cumin
- pinch of red pepper flakes
- salt and pepper to taste
- 1/3 cup chopped parsley
Parsnip Patties
By SAEB
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
Peaches & Cream Cinnamon Rolls
By SAEB
recipe from: http://www.favfamilyrecipes
- For the cinnamon/peach filling:
- 1 c. warm water
- 2 T. quick rise yeast
- 1 T. sugar
- 1 1/2 c. lukewarm milk
- 1/2 c. softened butter
- 1/2 c. sugar
- 2 tsp. salt
- 2 eggs
- 7 1/2 c. flour, divided
- 2 T. oil
- 1/3 c. butter
- 1/4 c. sugar
- 3/4 c. brown sugar
- 2 c. very thinly sliced peach slices
- 1 T. cinnamon
- 1 c. sliced almonds (optional)
- For the frosting:
- 4 oz. cream cheese, softened
- 1/4 c. butter, softened
- 1/2 tsp. almond extract (or more to taste if you like a more rich almond flavor)
- 1 tsp. vanilla
- 1/2 - 1 lb. powdered sugar
Puerto Rican Rice & Beans (Habichuelas Rosadas)
By SAEB
Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and sal...
- 2 cups water
- 1 3/4 lbs calabaza squash or butternut squash, peeled and cut into 1/2 inch cubes
- 1 teaspoon annatto seeds (optional)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small sweet green pepper, chopped
- 1/2 chili pepper, finely chopped
- 2 cloves garlic, finely chopped
- 6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them)
- 1/2 cup tomato sauce
- 1 (15 ounce) can pink beans, undrained
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- COOKED WHITE RICE
- 3 cups water
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 cups long-grain white rice
Pumpkin Pecan Pie
By SAEB
For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are ground
- Crust:
- 2 1/2 cups all-purpose flour
- 1/2 cup pecan pieces
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup Spectrum shortening
- Filling:
- 1 (16-ounce) package extra firm lite silken tofu
- 1 (16-ounce) can pumpkin purée
- 1/2 cup sugar
- 1/4 cup plus 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pecan halves
- Non-dairy topping (optional)