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Recipes
Cheese Fondue
By Rachel-2
Simmer wine in fondue pot
- 1 cup dry white wine
- 1/2 pound shredded Swiss cheese
- 1/2 pound shredded Gruyere cheese
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 (1 pound) loaf French bread, cut into 1 inch cubes
Best Deviled Eggs
By Rachel-2
Slice eggs in half lengthwise, remove yolks and set whites aside
- 12 hard cooked eggs
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried chives
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- Fresh parsley and additional paprika
Crock Pot Steel Cut Oatmeal: Apple Cinnamon - Recipes That Crock!
By Rachel-2
Place glass bowl inside your crockpot and add water outside of the bowl until it reaches halfway up the bowl
- 2 Apples- Cored & Chopped (Peel if you like, I leave the skins on mine)
- 1 tsp Cinnamon
- 2 T Brown Sugar (I use Brown Sugar Splenda Blend)
- 1 tsp Vanilla
- 2 Tblsp Light Butter- Cut into Pieces
- 1 Cup Steel Cut Oats
- 1 1/2 Cups Skim Milk
- 1 1/2 Cups Water (note this is an ingredient for the inside of the bowl, additional water will be needed for double boiler)
- Garnish: Nuts, Raisins
Simple Bean Burritos
By Rachel-2
These burritos are perfect to serve at a gathering where you create a “Build-Your-Own-Burrito” bar
- Two 15-ounce cans black or pinto beans, drained and rinsed
- Water for heating the beans
- 1 tablespoon chili powder, or to taste
- 1 teaspoon ground cumin
- 1 jalapeño pepper, finely chopped
- 6 large flour or corn tortillas (corn tortillas are smaller, so you may need more)
- 1 cup cooked brown rice (seasoned with salt and perhaps a squeeze of lime juice)
- 1/2 small head lettuce, shredded or 2 cups of mixed greens
- 1-1/2 cups of your favorite salsa
- 2 avocados or 1 cup guacamole
- 2 fresh tomatoes, chopped
- Nondairy sour cream (optional)
Celery Root, Potato, and Pear Mash
By Rachel-2
Directions 1. In a large saucepan cook celery root, covered, in boiling lightly salted water f...
- 8 ounces celery root, peeled and cut into 1 1/2-inch pieces
- 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
- 2 cups peeled, very ripe pears cut into 1 1/2-inch pieces (2 medium)
- 1/2 cup whipping cream
- 1/4 cup butter
- Salt
- Freshly ground black pepper
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
Raw Corn and Avocado Salad
By Rachel-2
Combine everything in a large bowl and mix until everything is well combined
- 3 cups of corn, cut off the cob (about 3 cups)
- 1 red pepper, diced
- 1/2 red onion, diced
- 1 cup of cherry tomatoes, quartered
- 1 large or two small avocados, cut into bite size pieces
- 1/3 cup chopped cilantro
- The juice of one lime (2 if their not super juicy)
- Salt and pepper to taste
Eggplant Parmesan
By Rachel-2
Preheat oven to 350 degrees F (175 degrees C)
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
Minty Beef & Lentil Stew
By Rachel-2
Brown ground beef in large pot over medium-high heat
- 1 to 2 pounds grass-fed ground beef
- 1 onion, diced
- 8 cups filtered water or stock
- 1 28-ounce can diced tomatoes
- 4 cups cooked lentils
- 3 tablespoons dried parsley
- 1 tablespoon dried mint
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Chicken-Tortilla Soup
By Rachel-2
Combine first 13 ingredients in a 4 quart slow cooker
- 2 skinned and boned chicken breasts, cubed
- 1 (10 ounce) package frozen whole kernel corn, thawed
- 1 large onion, chopped
- 2 garlic cloves, pressed
- 2 (14 ounce) cans tomato puree
- 1 (10 3/4 ounce) can diced tomatoes and green chilies
- 3/4 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 1 bay leaf
- 4 (5 1/2 inch) corn tortillas
- Garnish: chopped fresh cilantro
Cheesy Baked Leeks
By Rachel-2
Preheat oven to 350 degrees
- 1 lb. Organic Leeks, Greens Removed, cut into 1 Inch Pieces and Halved Lengthwise
- 1 Clove Organic Garlic, Finely Minced
- 1/2 c. Shredded Cheddar Cheese
- 1 c. Milk
- 2 Tbsp. Butter
- 3 Tbsp. Flour
- 1 Tbsp. Organic Flat Leaf (Italian) Parsley, Finely Chopped
- Salt and Pepper