Ozzie's profile page
Recipes
TUSCAN VEGETABLE SOUP
By ozzie
1. In a small bowl mash half of the beans with a masher or the back of a spoon and set aside
- 1 15ounce cannellini beans
- 1 tablespoon olive oil
- 1/2 large onion, diced 1 cup
- 2 stalks celery, diced 1/2 cup
- 2 bunches carrots , diced 1/2 cup
- 1 small zucchini , diced 1 1/2 cups
- 1 clove garlic, minced
- 1 teaspoon thyme (dried)
- 1/2 teaspoon sage (dried)
- 32 ounces vegetable broth
- 1 can tomatoes, 14.5 ounces diced
- 2 cups spinach leaves, chopped baby spinach
- 1/3 cup parmesan cheese, grated
Salad Dressing Chinese
By ozzie
combine together
- 1 tbsp. sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 c salad oil
- 1 tbsp sesame oil
- 3 tbsp white vinegar
ZUCCHINI COOKIES
By ozzie
Cream butter and sugar. Beat in egg and vanilla
- 3/4 cup butter or margarine
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups grated zuzzhini, drained
- 2 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup almonds, coarsely chopped
- 6 ounces bag chocolate chips
- powdered sugar
FRUIT CAKE
By ozzie
MIX ALL INGREDIENTS TOGETHER 1 CUP WHOLE DATS CUT IN 1/2 1 CUP APRICOT WHOLE 2 CUPS WALNUTS WHOLE MIX TOGETHER
- 1 TSP. VANILLA
- 3 EGGS
- 3/4 CUP FLOUR
- 1/4 TSP. BAKING POWDER
- 1/4 TSP BAKING SODA
- 1/8 TSP SALT
- 3/4 CUP DARK BROWN SUGAR
ONE CUP SALAD
By ozzie
Drain pineapple and oranges
- 1 cup sour cream
- 1 cup miniature marshmallows
- 1 cup pineapple, chunks
- 1 cup mandarin oranges in water
- 1 cup coconut, shredded
TUSCAN WHITE BEAN AND GARLIC SOUP
By ozzie
1. Place a medium, heavy soup pot over medium heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, , chopped
- 1 sage leaf
- 2 15ounce cans cannelloni beans, drained and rinsed
- 4 cups chicken broth
- 4 cloves garlic, cut in 1/2
- 1/2 cup heavy cream
- 1/2 teaspoon black pepper
- 6 slices ciabatta bread
- extra virgin olive oil
Eggplant-Zucchini Bake
By ozzie
1.Preheat oven 375 2.Pour and spread 4 oz of the tomato sauce on the bottom of a 13x9 baking pan
- 2 medium sized eggplants, diced
- 2 medium sized zucchini, diced
- 1 green pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, chopped
- 1/2 cup flat Italian parsley, chopped
- 1 cup basil, chopped (divided)
- 1/4 cup olive oil
- 1 (8oz) can tomato sauce
- 1 small can stewed tomatoes
- salt and pepper, to taste
Busy-Day CHOCOLATE DUMP CAKE
By ozzie
BUSY DAY DUMP CAKE
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon white vinegar
- 1 cup cold water
VEGGIE CHILI
By ozzie
Heat oil, saute garlic, green pepper onion till brown
- 2 tablespoons vegetable oil
- 1 clove garlic, chopped
- 1 large onion, chopped
- 2 small green pepper, chopped
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon hot red pepper flakes
- 1 teaspoon oregano
- 1 28 ounce can crushed tomatoes puree
- 1/2 teaspoon salt
- 1 20 ounce can cannellini beans, drained
- 1 20 ounce can kidney beans
TAHINI SAUCE
By ozzie
Crush garlic cloves with 1/2 tea salt in a mixing bowl
- 2 cloves garlic
- salt
- 1/2 cup tahini
- 1/4-1/2 cup cold water
- 1/2 cup lemon juice