Jacewildman's profile page
Recipes
Vegetable or Fruit Muffins - Dairy Free
By jacewildman
1. Preheat oven to 350 degrees
- 3 tbls olive oil
- 1/3 cup sugar
- 2 eggs
- 1 cup mashed or blended fruit or veggie
- 1 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
Baked Beef Ziti
By jacewildman
Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside
- 12 oz penne noodles
- 1 28 oz can crushed tomatoes
- 1/2 cup chopped mushrooms
- 1 cup reduced fat mozzarella cheese, shredded
- 2 tsp olive oil
- 4 medium garlic cloves, minced
- 1/4 cup yellow onions, finely chopped
- 1/2 lb extra lean ground beef (96/4)
- 1 tsp oregano
- 1 tsp fresh basil, finely chopped
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste
Crumb Cake - Vegan
By jacewildman
Beat all ingredients above
- 4 1/2 cups flour
- 3 cups sugar
- 3 3/4 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 1/4 cups olive oil
Popovers - Dairy Free
By jacewildman
1. Preheat oven to 450 degrees
- 1 tablespoon Earth Balance margarine, melted, plus more
- for greasing tin
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups almond milk
Asian Pepper Steak - DF
By jacewildman
1. In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside
- 1/2 cup ready-to-use beef broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
- 1 medium-sized red bell pepper, cut into 1/4-inch strips (or green, yellow or whatever pepper you have)
- 1/4 pound fresh mushrooms, sliced
- 3 scallions (green onions), sliced
- 1 garlic clove, minced
Green Veggie Pancakes - Diary Free
By jacewildman
1. Place the vegetables in a food processor and pulse to chop fine
- 1 Cup Zucchini, Broccoli, and/or Cauliflower
- 1/4 Cup Flour
- 1/2 Tsp Kosher Salt
- 1 Large Egg
- 1 Tsp Dried Basil
- 1/4 Tsp Garlic Powder
- Olive Oil
Sherried Sardine Toast - Dairy Free
By jacewildman
1. Drain the oil from 1 tin of sardines into a small bowl and set aside
- 2 (3.75 ounce 2-layer) tins brisling sardines in olive oil
- 2 tbls finely chopped parsley leaves, divided
- 1 tbls sherry vinegar
- 1/4 tsp lemon zest, reserve the lemon and cut into 4 wedges
- freshly ground black pepper
- 4 (1/2") thick slices crusty bread, such as sourdough, country loaf or rye
- 1 ripe avocado
- coarse sea salt
Tuna Sandwich
By jacewildman
1. Drain the tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even
- 2 6oz cans of solid white tuna in water
- 2 tbls of juice from lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 celery rib, minced
- 2 tbls minced red onion
- 2 tbls minced dill or sweet pickles
- 1/8 tsp pressed garlic
- 2 tbls fresh parsley, minced
- 1/2 cup mayonnaise
- 1/4 tsp dijon mustard
Gingerbread Cookies - Wilton
By jacewildman
Preheat oven to 350 degrees
- 3 cups all-purpose flour, divided
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup packed dark brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 tsp vanilla extract
BBQ Shrimp With Crab Stuffing Recipe - Dairy Free
By jacewildman
Mix ingredients as shown. Place shrimp on shallow pan and then add stuffing into split (butterfly) shell-on shrimp
- 2 lbs. Jumbo Shrimp
- 1 lb. can lump Crab Meat
- 1 cup Bread Crumbs
- 1/4 cup Mayonnaise
- Margarine
- Onion
- Celery
- Garlic
- Lemon
- Parsley