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Recipes
Chocolate Peanutbutter Pie
By Dolphl1970
1. Put tofu in a blender with the melted chocolate chips and the peanut butter with 1/2 cup milk to start
- 1 pound firm tofu
- 1/2 to 2/3 cup vegan chocolate chips, melted
- 1/2 to 2/3 cup peanut butter
- 1/2-1 cup nondairy milk (I use soy)
- 1 baked vegan graham cracker crust
Throwdown Chocolate Chip Cookies
By Dolphl1970
Dessert
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscavado sugar
- 1/3 cup light brown muscavado sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
- One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut
Sausage and Rice Casserole
By Dolphl1970
1.Preheat oven to 350°. Lightly grease a 13x9-inch baking dish
- 2 pounds ground sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 2 (10.75-ounce) cans cream of chicken soup
- 1 (14-ounce) can chicken broth
- 13/4 cups long-grain white rice
Soft and Chewy Peanut Butter Cookies
By Dolphl1970
1. Preheat oven to 375 degrees F
- 1 cup peanut butter (I use the all-natural just peanuts kind)
- 1/2 cup margarine (I use Earth Balance)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 Ener-G egg replacer
- 3 tablespoons thick nondairy milk
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- generous pinch cinnamon or pumpkin pie spice
Vegan Antipasti
By Dolphl1970
For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper
- Dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh basil
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh oregano
- Spike seasoning, to taste, available in health food stores
- Freshly ground black pepper, to taste
- 1/4 cup olive oil
- Directions
- For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
- Marinade:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon sea salt
- 1 teaspoon pepper
Tortilla Soup
By Dolphl1970
1.In a large Dutch oven, combine chicken breast, water, celery, and yellow onion
- 2 1/2 pounds split chicken breasts
- 3 quarts water
- 3 ribs celery, chopped
- 1 large yellow onion, quartered
- 1/4 cup butter
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (28-ounce) can petite diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 6 corn tortillas, cut into thin strips
- Sour cream, cilantro (optional)
Wild Rice and Steak Casserole
By Dolphl1970
1.Prepare rice according to package directions; set aside
- 2 (6.7-ounce) boxes mushroom flavor whole grain and wild rice (for testing purposes, we used Uncle Ben’s Brown & Wild Rice Mushroom Recipe)
- 1/4 cup butter
- 1 (8-ounce) package sliced fresh mushrooms
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 (10.75-ounce) cans cream of mushroom soup
- 3/4 cup milk
- 3 cups cooked, chopped flank steak (leftover from Grilled Flank Steaks)
- 2 cups shredded sharp Cheddar cheese
- Chopped fresh parsley (optional)
Grilled Potato Skins
By Dolphl1970
Vegetable
- 2 large russet potatoes
- 4 tablespoons butter, melted
- Salt and pepper
- 1 cup shredded Cheddar
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 3 tablespoons sliced green onions
- 1/2 cup chopped tomatoes
- Chopped chives, for garnish
Potlikker Soup
By Dolphl1970
1.In a large soup pot, melt butter and lightly sauté onions and potatoes (about 5 minutes)
- 2 medium onions, chopped
- 1 medium potato, peeled and diced, 1/4-inch cubes
- 1 (14-ounce) can chicken broth
- 5 cups water
- 2 chicken bouillon cubes
- 1 (16-ounce) package frozen turnip greens with diced turnips
- 1 (9-ounce) package frozen chopped mustard greens
- 2 cups cubed ham
- 1 ham bone (optional)
- 1 (15-ounce) can field peas with snaps, rinsed and drained
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 2 tablespoons hot sauce
Tiziano
By Dolphl1970
In a tall glass, mix equal parts wine grape juice or high quality fruit nectar and Prosecco or sparkling wine
- Wine Grape Juice or High Quality Fruit Nectar
- Prosecco or Sparkling Wine