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Recipes
eggless salad sandwich
By Jody
Combine all ingredients and mix thoroughly
- 1/2 pound firm tofu -- mashed
- 1 green onion -- finely chopped
- 2 tablespoons eggless fat free mayonnaise
- 1 tablespoon pickle relish
- 1 teaspoon mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- pinch salt
zucchini patties
By Jody
1.In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt
- 2 cups grated zucchini
- 2 eggs, beaten
- 1/4 cup chopped onion
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- salt to taste
- 2 tablespoons vegetable oil
cadillac margaritas
By Jody
mix first 3 ingredients and pour over ice in glass
- 3 1/2 oz premimum tequilla
- 3 oz triple sec
- 10 oz roses sweet and sour mix
- 1/2 oz gran mariner
- slice of lime
seasame ginger tofu
By Jody
mix first 6 ingredients in small sauce pan and simmer 5 minutes
- 2 tbsp. agave nectar
- 2 tbsp. soy sauce
- 2 tsp ginger chopped
- 2 tsp sesame oil
- 2 tbsp. rice vinegar
- 2 garlic cloves minced
- 2 tbsp. green onion chopped
- 1 block tofu cut into 3 inch strips
- 1/2 tbsp. sesame seeds toasted
- oil
simple syrup
By Jody
Types of Simple Syrups: There are several thicknesses or densities of simple syrup and they have different uses
- Basic Simple Syrup Recipe:
- Determine which type of Simple Syrup you want to make. See Types of Simple Syrup above.
- In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
- Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.
- After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.
- You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
scalloped potatoes- cheesy
By Jody
oven 400 degrees. spray 8x8 baking dish
- 1.5 tbsp. butter
- small onion thinly sliced
- 2 garlic minced
- 1.5 tbsp. flour
- 1/2 c stock
- 1 c milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 pounds potatoes sliced 1/8 inch thick
- 3/4 c cheddar cheese shredded
- 1/4 c parmesan
veggie meat and rice enchiladas
By Jody
In large saute pan, cook veggie meat, onion, bell pepper and garlic until vegetables are thoroughly cooked
- 1 pound ground veggie meat
- 1 medium onion, chopped
- 1/2 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 1 cup cooked brown rice
- 3 cups shredded veggie cheddar cheese (divided)
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seed
- 1 teaspoon garlic salt
- 1 tablespoon chili powder
- 12 flour tortillas (about 10-inches) warmed
- 8 ounces picante sauce or salsa
- 1 can (about 10 ounces) enchilada sauce
oatmeal choc. chip cookies
By Jody
cream sugar and butter together
- 1 1/2 c brown sugar
- 1 c butter
- 1 tsp vanilla
- 1 egg
- 2 c oats
- 1 1/2 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c chocolate chips
christmas eggs
By Jody
mix sauce in oven proof casserole dish
- sauce:
- 3 c. egg whites- scrambled
- 1 large can mushrooms
- 1/2 log of sausage- cooked
- 1 can cream of mushroom soup
- 1 bag shredded cheddar cheese
- 1/2 c milk
overnight oats
By Jody
in small mason jar combine all ingredients
- 1/2 c old fashioned oats
- 1/2 apple chopped
- 1 tbsp raisins
- 1 c milk
- 1/4 tsp cinnamon
- dash of salt