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Cheesy Onion Buns

Cheesy Onion Buns
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Onions and Chesse make these fresh buns wonderful!
Cheesy Onion Buns
Print Recipe
Onions and Chesse make these fresh buns wonderful!
Ingredients
Servings:
Instructions
  1. Combine yeast and 1 cup flour in a medium mixing bowl, set aside.
  2. Combine cheese spread, water, shortening , sugar, and salt in a small saucepan; heat to 105 degrees to 115 degrees, stirring constantly.
  3. Add cheese mixture, egg, and onion to yeast mixture; beat 1/2 minute at low speed of an electric mixer, scraping sides of bowl. Beat 3 minutes at high speed.
  4. Stir in remaining 1 cup flour. Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes.
  5. Shape dough into 12 balls. Place in well-greased muffin pans.
  6. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk.
  7. Bake at 350 degrees for 15 to 18 minutes.
Recipe Notes

Prep Time:15 Minutes
Rise Time:1 1/2 Hours
Baking Time: 15 to 18 minutes

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Fat Free Bagels

Fat Free Bagels
Print Recipe
These bagels are great, and fat free!
Servings
12
Servings
12
Fat Free Bagels
Print Recipe
These bagels are great, and fat free!
Servings
12
Servings
12
Ingredients
  • 1 1/2 Cups Water Lukewarm Ëš(105ĚŠ Ëš to 115Ëš)
  • 1 Tablespoon yeast
  • 2 Tablespoon honey
  • 1 Tablespoon salt
  • 4 Cup flour Whole Wheat or Oat
  • 1/4 Cup corn meal for pan
Servings:
Instructions
  1. Let yeast proof in water for 5 minutes, then mix in the honey, salt and flour. Knead for 10 minutes until dough is slick.
  2. Rise, covered in oiled bowl for 15 minutes.
  3. Pat dough into rectangular slab 1 " thick and cut into strips. Join ends of strips together to form bagels.
  4. Let rise, covered, on oiled tray for 20 minutes.
  5. Preheat oven to 375 degrees and put a pot of water on to boil.
  6. After the 20 minute rise is done, drop bagels, one at a time, into boiling water. Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute)
  7. While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt)
  8. Bake on tray with cornmeal to prevent sticking. They will be done in around 25 minutes (varies) - when tops are golden brown.
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Tomato Bisque with Tofu

Tomato Bisque with Tofu
Print Recipe
A version of Tomato Bisque made with Tofu.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Tomato Bisque with Tofu
Print Recipe
A version of Tomato Bisque made with Tofu.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Blend tofu & canned tomatoes in blender or food processor until smooth.
  2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
  3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
  4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
  5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
  6. Serve immediately.
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Top Ramen Casserole

Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large saucepan over medium high heat, cook noodles in 2 cups of water until tender.
  2. Include only one seasoning packet from the Top Ramen Noodles.
  3. Stir in frozen peas and continue cooking for 2 min. Remove from Heat. Add mushroom soup, water chestnuts, and frichik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired.
  4. Bake at 350 until bubbly.
Recipe Notes

Variations to add:

Chopped Broccoli

Diced Worthington frozen smoked turkey

Celery and onions

Sliced mushrooms

Bac-os Imatation Bacon Bits

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Asparagus Lasagne

Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Asparagus Lasagne
Print Recipe
Lasagne made with Asparagus and goat cheese.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Cut the tips off each asparagus spear and reserve them.
  2. In a large shallow baking pan toss the asparagus stalks with the oil, coating them well, and roast them in a large shallow roasting pan in a preheated 500 degree F. oven, shaking the pan every few minutes, for 5 to 10 minutes, or until they are crisp-tender.
  3. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve it.
  4. In a large bowl of cold water let the sheets of lasagne soak for 15 minutes, or until they are softened.
  5. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.
  6. Drain the pasta well, arrange 1 sheet of it in a buttered 8-inch-square baking dish, and spread with one fourth of the sauce. Top the sauce with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/4 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta.
  7. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively over the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining Parmesan on top.
  8. Bake the lasagne in the middle of a preheated 400 degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.
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Hot Vegetable Broth

Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Ingredients
Servings: people
Instructions
  1. Make a broth of shredded cabbage, carrots, onions, garlic, turnips, chopped celery, chiles, canned tomatoes and water. Cook thoroughly until vegetables are cooked, strain, and serve hot with a spoonful of cooked rice in a soup bowl, or use as a base to another recipe that calls for Vegetable Broth.
Recipe Notes

Variation: For Vegetable Soup, leave all
the vegetables in without straining.

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Goreng Pisang (Chinese Fried Bananas)

Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
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Fried Banana 1

Fried Banana 1
Print Recipe
Light, sweet dessert - a perfect ending to the dinner. Great served with Ice Cream on the side.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Fried Banana 1
Print Recipe
Light, sweet dessert - a perfect ending to the dinner. Great served with Ice Cream on the side.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it.
  2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain.
  3. Pour 1 tablespoon of honey on each banana piece and serve.
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Injera

Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
  2. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.
  3. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.
  4. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
  5. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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