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Recipes

Stuffed Summer Vegetable Platter

Stuffed Summer Vegetable Platter

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1. Preheat the oven to 375°

  • 4 small ripe tomatoes
  • 4 small or 2 medium zucchini (about 12 ounces)
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 4 cups fresh bread crumbs
  • 2 garlic cloves, minced
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup finely grated Pecorino Romano cheese
  • 2 tablespoons capers--rinsed, drained and finely chopped
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
  • One 14 1/2-ounce can diced tomatoes, with juice
4.4/5 (7 Votes)

Orange Pecan Bread

Orange Pecan Bread

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In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, and salt

  • Dough
  • 3 to 3 -1 / 2 cups all-purpose flour
  • 1 / 3 cup sugar
  • 1 tablespoon freshly grated orange peel
  • 1 envelope FLEISCHMANN’S RapidRise Yeast
  • 1 teaspoon salt
  • 1 / 3 cup milk
  • 1 / 4 cup water
  • 1 / 4 cup butter or margarine
  • 1 tablespoon fresh orange juice
  • 2 large eggs
  • 3 / 4 cup coarsely chopped pecans, toasted
  • 1 egg, lightly beaten
  • Orange Glaze, optional
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons orange juice
  • 1 / 2 teaspoon grated orange peel
0/5 (0 Votes)

Boston Market's Squash Casserole

Boston Market's Squash Casserole

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Boston Market's Squash Casserole is the best vegan squash casserole that your taste buds have ever had the privileg...

  • 4 cups zucchini, chopped
  • 4 cups yellow squash, chopped
  • 1 large onion, chopped
  • 1 1/2 sticks Earth Balance or other vegan butter
  • salt, black pepper, sage, thyme, and parsley to taste
  • 1 package cheddar Daiya or other vegan shredded cheese
  • 1 better than bouillon no chicken vegan bouillon cube
  • 1 loaf of freshly baked vegan cornbread
4.2/5 (12 Votes)

Potato Leek Soup

Potato Leek Soup

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1. Melt the butter in a large pot over medium heat

  • 2 tablespoons unsalted butter
  • 1 cup sliced leeks
  • 1 cup chopped onion
  • 1 2/3 cups chicken broth
  • 4 cups milk
  • 1 1/3 cups potato flakes
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Pumpkin Bread Bowls

Pumpkin Bread Bowls

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Heat milk, 1/2 cup water, butter, sugar and salt until butter is melted

  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons butter OR margarine
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 envelope Fleischmann’s® Active Dry Yeast
  • 1/4 cup warm water (100° to 110°F)
  • 1 cup canned solid pack pumpkin
  • 2-1/2 cups bread flour
  • 2 to 2 -1/2 cups whole wheat flour
0/5 (0 Votes)

Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle

Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle

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To make the Crust: Preheat your oven to 400 °F

  • Crust:
  • 2 cups almond meal
  • 3 tablespoons refined coconut oil, melted
  • 3 tablespoons turbinado sugar
  • Filling:
  • 3 pears, peeled and chopped
  • 2 tablespoons sucanat, turbinado or brown sugar
  • dash sea salt
  • 1 (12.3 ounce) package extra firm silken tofu
  • 2 (8 ounces each) tubs vegan cream cheese
  • 1 tablespoon lemon juice
  • 5 tablespoons sorghum flour
  • 1/4 cup + 2 tablespoons organic sugar
  • 1 1/2 teaspoons grated ginger
  • 1/2 teaspoon sea salt
  • 1 cup drained, pressed and crumbled extra firm tofu
  • Caramel Sauce:
  • 1 1/4 cup turbinado sugar
  • 2/3 cup fullfat coconut milk
  • 1 tablespoon refined coconut oil or margarine
  • 2 dashes salt
4.5/5 (8 Votes)

Grandma's Cornbread Made Vegan

Grandma's Cornbread Made Vegan

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1. Preheat oven to 375 degrees Fahrenheit

  • 1/4 cup water
  • 3 teaspoons Ener-G Egg Replacer
  • 1 cup organic corn meal
  • 1 cup unbleached flour
  • 1/2 cup sugar or sugar substitute*
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rice or soy milk
  • 1/3 cup of vegetable oil
4/5 (1 Votes)

Triple Almond Braid

Triple Almond Braid

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Combine 2 cups flour, yeast, sugar and salt in a mixing bowl

  • Bread:
  • 3-1/2 to 3-3/4 cups flour, divided
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter OR margarine, sliced 1/4-inch thick
  • 1 egg
  • Filling:
  • 1/4 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 1/2 cup almond paste
  • 1 egg white
  • 1/2 teaspoon almond extract
  • Glaze:
  • 2 to 3 tablespoons milk
  • 1 teaspoon almond extract
  • 1-3/4 cups sifted powdered sugar
  • Sliced almonds for garnish
0/5 (0 Votes)

Pomegranate & Champagne Sangria Popsicle

Pomegranate & Champagne Sangria Popsicle

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1. Using a liquid measuring cup, add 1 cup of fresh pomegranate juice and 2 tablespoons of sugar, then whisk until ...

  • 1 Cup fresh pomegranate juice
  • 1/3 Cup Sugar
  • 2 Limes
  • 1 1/2 Champagne
  • 1 Pomegranate
  • 1 Lemon
4.6/5 (16 Votes)

Sour Cream Twists

Sour Cream Twists

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In a large bowl, combine 1-1 / 4 cups flour, undissolved yeast, and salt

  • 3-3 / 4 cups all-purpose flour
  • 1 envelope FLEISCHMANN’S RapidRise Yeast
  • 1 teaspoon salt
  • 1 / 4 cup water
  • 1 (8-ounce) container sour cream
  • 1 cup butter or margarine
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons sugar
  • Vanilla Glaze (recipe follows)
  • 1 / 2 cup finely chopped almonds
0/5 (0 Votes)