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Saturday, January 2, 2010

Faux Sausage & Cheese Bites

At a Glance
  • Makes about 15-20 bites
  • Difficulty:Easy
  • Time: 20-25 mins

  • Biscuit mix (jiffy or bisquick works well)
  • Any extra ingredients called for by your biscuit mix
  • Cheddar cheese
  • Morning Star meatless sausage crumble, or meatless crumble (beef version)

  • Preheat oven according to biscuit recipe
  • Follow directions to make one batch of biscuits from your mix
  • Defrost about half a bag of the meatless crumble (sausage works better than the beef variety)
  • After meat is defrosted, add to biscuit mix
  • Add about 1 cup or 1 1/2 cup of cheese. Mix well.
  • Take spoonfuls of mixture and place onto cookie sheet (make them the size according to the biscuit mix)
  • Bake (usually at 400-450 degrees) for about 10-15 minutes
For added deliciousness, split the cooked biscuits and add egg, or a slice of cheese. Ketchup also goes nicely.

Wednesday, December 30, 2009

Fake Philly Cheesesteaks (or Chicken Philly)

At a Glance
  • Feeds: 2-3
  • Time: 15 minutes
  • Difficulty: Easy
  • Soy Steak Strips OR Vege Burger Patties OR vege-chicken patties
  • Large Green Pepper
  • Large White Onion
  • Hoagie Rolls
  • Velveeta Cheese
  • Worchestershire sauce
  • Cut pepper and onion into long thin pieces
  • First, warm up the fake meat in the microwave, about half of the required cook time (according to box instructions)
  • Warm olive oil/spray in frying pan on medium heat
  • If using chicken or burger patties, cut into strips. If using steak strips, leave as is
  • Put pepper, onion, fake meat into frying pan (when pan is heated up)
  • Splash in some worchestershire sauce (to taste)
  • Put hoagie rolls in microwave to warm, or in oven if you prefer a crusty roll (instead of soft)
  • Cook until onions and peppers are soft, and fake meat is 98% done
  • some of the fake meat may crumble or clump together. This is totally okay.
  • add velveeta for a few minutes until melted fully
  • remove from pan, put desired amount onto rolls
  • add ketchup if you want, salt and pepper to taste...serve with sweet potato chips, fries, whatever you want...

Strawberry Vinegarette Salad

At a Glance:
  • Feeds: as many as you want (this recipe based on 4 servings)
  • Difficulty: Medium
  • Time: 5-10 minutes
  • Baby arugala & romaine lettuce
  • strawberries
  • goat's cheese
  • olive oil
  • red wine
  • candied walnuts
  • balsamic glace vinegar (thicker than regular balsamic vinegar dressing)...(these are also available in pre-flavored varieties, like raspberry, strawberry etc if you prefer)
  • Chop lettuce into bite size pieces, mix together well
  • slice strawberries thinly
  • top the lettuce with strawberries, crumble goat's cheese on top
  • add walnuts if desired
  • add dressing, salt and pepper to taste
Dressing Method (this will make enough for several salads)
  • in bowl, add 1/2 cup of balsamic vinegar glace, 1/2 cup of olive oil
  • add splash of wine (or more if you prefer)
  • Mix well, and quickly drizzle on top of salad before it seperates

Super Simple Bruschetta

At a Glance
  • Feeds 2-3 people
  • Difficulty: Easy
  • Time: 10-15 minutes

  • Fresh baked loaf of bread
  • Organic tomato sauce (canned)
  • Italian Seasoning
  • Basil
  • Garlic Salt
  • 1/4 white onion
  • 1/2 large tomato
  • mozzarella cheese (grated)
  • parmesan cheese (grated)
  • butter
  • red wine
  • garlic salt
  • olive oil

  • Pre-heat oven to 400 degrees
  • Cut tomato into large chunks
  • dice onion
  • sautee onion with butter in pan
  • mix italian seasoning, basil, garlic salt, splash of wine into the tomato sauce in a bowl (excess of this is great on pasta)
  • brush the bottoms of the bread with olive oil (if you have an olive oil with basil, this is good too)
  • put desired amount of sauce mixture, then onions, then tomatos, then cheeses on top (unbrushed side) of bread
  • bake at 400 degrees until cheese melts and turns golden brown. This should take around 5-10 minutes at most
  • Remove from oven and enjoy!

Monday, March 9, 2009

Baked Spaghetti

At a Glance
  • Feeds: 12
  • Difficulty: Medium/Hard
  • Time: 1 hour
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter or margarine
  • 1 can (28 ozs.) tomatoes with liquid (cut up)
  • 1 can (4 ozs.) mushroom stems and pieces (drained)
  • 1 can (2 ¼ ozs.) sliced ripe olives (drained)
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained (optional)
  • 12 ounces spaghetti cooked and drained
  • 1 can (10 ¾ ozs.) condensed cream of mushroom soup (undiluted)
  • ¼ cup water
  • ¼ cup grated Parmesan cheese
  • Preheat oven to 350 degrees
  • In a large skillet, sauté onion and green pepper in butter until tender.
  • Add tomatoes, mushrooms, olives and oregano.
  • Add cooked veggie crumble (soy) if desired.
  • Simmer, uncovered for 10 minutes.
  • Place half of the spaghetti in a greased 13” x 9” baking dish.
  • Top with half of the vegetable mixture.
  • Sprinkle with 1 cup of the cheese.
  • Repeat layers.
  • Mix the soup and water until smooth; pour over casserole.
  • Sprinkle with Parmesan cheese.
  • Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.

Mini Cheezy Pumpernickel Pizza Bites

At a Glance
  • Feeds: as many people as you want
  • Difficulty: Easy/Medium
  • Time: 15-20 minutes
  • Soy/Vege Meat Crumble (morning star brand recommended)
  • Mini-loaf of pre-sliced Pumpernickel bread (each piece are about 2 or 3 inch squares)
  • Block of Velveeta Cheese
  • Ketchup or BBQ sauce
  • Preheat oven to 425 degrees
  • Defrost the vege crumble in the microwave
  • Microwave method (quicker): Add any spices/seasonings, add small blocks of velveeta to the container, and then cook the vege crumble in the according to instructions on package. Judge when to add the cheese according to how long you have to cook it (depends on how much you're making).
  • Pan Method: add the vege crumble to the pan on medium heat. Gradually add in velveeta cheese in chunks, slowly mixing it into the meat mixture. You can decide how 'cheesy' you want it as you go. The cheese should melt slowly enough for you to be able to taste test as you go.
  • While it is cooking, lay out your pumpernickel bread slices on an un-greased baking sheet
  • When the meat mixture is ready, put a 1.5 to 2 teaspoons of cooked vege crumble on each piece of bread.
  • Slide the baking sheet into the oven for 5-10 minutes at the most. You are only trying to get the bottom of each piece of bread a little crispy, and the tops of the meat/cheese mix a little crunchy. You do not want the meat mixture to get tough. The meat is cooked already, so you can taste test as you go as well.
  • Remove from oven when ready, and serve with sides of ketchup or bbq sauce depending on your preference.