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Irish Potato Cakes

Irish Potato Cakes

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1. Chop 1 potato and add to a pot of cold water

  • 2 large russets
  • 3/4 teaspoon fine salt, plus more for seasoning the potatoes before cooking
  • 1/4 teaspoon or more freshly ground black pepper
  • 1/4 cup non dairy milk
  • 1 tbsp flax seed meal
  • 1 to 2 tbsp nutritional yeast (optional)
  • a generous pinch of kala namak (Indian black salt) optional
  • 1 tsp oil
  • 1/2 tsp lemon juice
  • 1/4 to 1/3 cup unbleached all purpose flour ( or use a gluten-free flour which is neutral tasting)
  • 1/2 tsp baking powder
  • oil for cooking
4.7/5 (7 Votes)

Vegan Lemon Fettuccine Alfredo

Vegan Lemon Fettuccine Alfredo

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Bring a large pot of water to a boil and cook the fettuccine according to package directions

  • 12 ounces eggless fettuccine
  • 2 cups unsweetened soy or almond milk
  • 4 ounces soy cream cheese
  • 3 tablespoons blanched sliced almonds
  • 3 tablespoons nutritional yeast, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup loosely packed parsley leaves, chopped
4.8/5 (4 Votes)

Lemon Rhubarb Bars

Lemon Rhubarb Bars

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Preheat oven to 350 degrees F (175 degrees C)

  • Crust:
  • 2 cups flour
  • 1 cup unsalted butter
  • 1/2 cup white sugar
  • Filling:
  • 4 eggs
  • 1 cup white sugar, or to taste
  • 6 tablespoons all-purpose flour
  • 2 cups chopped rhubarb, or more to taste
  • 1 cup shredded coconut
  • 6 tablespoons lemon juice
  • 2 teaspoons vanilla extract
0/5 (0 Votes)

English Muffin Bread

English Muffin Bread

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1. In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda

  • 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk (120° to 130°)
  • 1/2 cup warm water (120° to 130°)
  • Cornmeal
0/5 (0 Votes)

Easy Drop Biscuits

Easy Drop Biscuits

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Preheat oven to 450 degrees F (230 degrees C)

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons white sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
0/5 (0 Votes)

Broccoli & Cheddar Scramble Stromboli

Broccoli & Cheddar Scramble Stromboli

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Stromboli is essentially a folded pizza

  • Dough:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp quick-rise instant yeast (or 1 pkg/8g)
  • 1/4 tsp salt
  • 1 tbsp honey
  • 1 tbsp canola oil
  • 1/2 cup very warm water
  • Filling:
  • 1 tsp canola oil
  • 1 carton (500 g/2 cups) Egg Creations, well shaken
  • 2 cups cooked broccoli florets
  • 1 cup shredded Cheddar cheese, divided
4.4/5 (8 Votes)

Blueberry Focaccia

Blueberry Focaccia

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1. Pulse sugar and lemon zest in food processor until zest is finely ground and incorporated into the sugar

  • 1/2 c. sugar
  • 1 tbsp. grated lemon zest
  • 3 c. all-purpose flour
  • 1 packet rapid-rise active dry yeast
  • 3/4 tsp. salt
  • 1 1/4 c. whole milk
  • 1 large egg
  • 1/2 stick unsalted butter
  • 2 c. blueberries
4.5/5 (6 Votes)

Buffalo Chicken and Roasted Potato Casserole

Buffalo Chicken and Roasted Potato Casserole

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Preheat oven to 500 degrees F (260 degrees C)

  • cooking spray
  • 6 tablespoons hot pepper sauce
  • 1/3 cup olive oil
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 8 potatoes, cut into 1/2-inch cubes
  • 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
  • 1 cup crumbled cooked bacon
  • 1 cup diced green onions
0/5 (0 Votes)

Pumpkin Crunch Muffins

Pumpkin Crunch Muffins

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Preheat oven to 400º F (200º C)

  • 1 3/4 cups (425 mL) all purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 tsp (1 mL) cloves
  • 1/4 tsp (1 mL) nutmeg
  • 1/2 cup (125 mL) dried cranberries, optional
  • 2/3 cup (150 mL) milk
  • 1/2 cup (125 mL) canned (or fresh) pumpkin purée (not pie filling)
  • 1/3 cup (75 mL) canola or vegetable oil
  • 1 egg
  • brown sugar
4.5/5 (14 Votes)

Chunky Cran-Apple Bran Muffins (vegan)

Chunky Cran-Apple Bran Muffins (vegan)

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You’ll forget it’s good for you when you taste this muffin

  • Topping:
  • 3/4 cup natural bran
  • 3/4 cup soy milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 3/4 cup brown sugar
  • 1/3 cup vegetable oil
  • Substitute for 1 egg
  • 1 1/2 cups chopped peeled apples
  • 1/2 cup dried cranberries
  • 2 tsp granulated sugar
  • 1/4 tsp cinnamon
4.3/5 (11 Votes)