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Vegetarian - Entree -  Zippy Black Bean Burritos Vegetarian - Entree - Zippy Black Bean Burritos

Vegetarian - Entree -  Zippy Black Bean Burritos
2 teaspoons olive oil 3/4 cup chopped green bell pepper 1 teaspoon ground cumin 1 teaspoon dried oregano 2 garlic cloves, crushed 1 tablespoon red wine vinegar 1 can (10-ounce) diced tomatoes and green chiles, undrained 1 can (15-ounce) black beans, rinsed and drained 4 flour tortillas (10-inch) 1 cup (4 ounces) reduced-fat shredded cheddar cheese Fresh cilantro leaves (optional) Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, cumin, oregano, and garlic; cook 3 minutes, stirring frequently. Stir in vinegar and tomatoes; reduce heat to medium, and cook 10 minutes. Stir in beans; cook... Learning Kitchen - Post by : Spytopuss - Date : March 2012 - Author : Unknown - Read : 1918

Vegetarian - Entree -  Vegetarian Style Chili Casserole Vegetarian - Entree - Vegetarian Style Chili Casserole

Vegetarian - Entree -  Vegetarian Style Chili Casserole
1/2 cup onion, chopped 1 cup chopped celery 2 tsp margarine 2 (16 oz) cans vegetarian chili 2 (16 oz) cans Refried beans 1 (15.5 oz) can kernel corn, drained (I use frozen corn) 1 (15.5 oz) can Salsa, your choice, hot, medium, or mild 8 corn tortillas, torn up 1 cup light cheddar cheese Fresh whole chili peppers, (optional for garnish) In pan saute onions and celery in margarine until tender, about 10 minutes. Stir in chile, refried beans, corn and salsa. Arrange half the tortilla pieces in a 10 inch square baking dish; top with half the chili mixture.... Learning Kitchen - Post by : swmson - Date : March 2012 - Author : Unknown - Read : 3114

Vegetarian - Entree -  Tortilla Torta Vegetarian - Entree - Tortilla Torta

Vegetarian - Entree -  Tortilla Torta
1 (16 ounce) can fat-free refried beans 1/2 ripe avocado, coarsely chopped 1/2 cup plus 2 tablespoons chopped scallions 1/4 cup green chile salsa salt and fresh ground pepper to taste 1 (10 ounce) can enchilada sauce 8 (6-inch) corn tortillas 2/3 cup grated reduced-fat Cheddar cheese, preferably jalapeno 1/2 cup nonfat plain yogurt Preheat oven to 425 degrees. Lightly oil a 9-inch pie pan or coat it with nonstick spray. In a medium bowl, combine beans, avocado, 1/2 cup scallions and salsa. Season with salt and pepper. Spread 3 tablespoons enchilada sauce over bottom of prepared pan. Place 1 tortilla... Learning Kitchen - Post by : WhatThe - Date : March 2012 - Author : Unknown - Read : 1962

Vegetarian - Entree -  Stuffed Yellow Bell Peppers Vegetarian - Entree - Stuffed Yellow Bell Peppers

Vegetarian - Entree -  Stuffed Yellow Bell Peppers
4 large yellow bell peppers or assorted yellow, red, green, and orange 1 (15 ounce) can black beans, rinsed and drained 1 (10 ounce) package frozen corn, thawed or 2/3 - 1 (15-oz) can corn kernels, salt-free and sugar-free 1 large onion, chopped 1 cup cooked white rice 2 whole jalapenos, finely chopped, optional (omit seeds and membranes if want it less hot/spicy) 3/4 cup shredded Monterey Jack or pepper jack cheese (around 3 oz) 2 tablespoons oil cumin powder, to taste chili powder, to taste paprika, to taste garlic powder,... Learning Kitchen - Post by : ireviews - Date : March 2012 - Author : Unknown - Read : 1472

Vegetarian - Entree -  Spinach, Parmesan And Couscous-stuffed Poblano Peppers Vegetarian - Entree - Spinach, Parmesan And Couscous-stuffed Poblano Peppers

Vegetarian - Entree -  Spinach, Parmesan And Couscous-stuffed Poblano Peppers
6 medium green pepper(s), use green poblano peppers 1 serving cooking spray (5 one-second sprays per serving) 4 cup spinach, baby leaves, coarsely chopped 1 medium scallion(s), chopped 1 cup vegetable broth 2/3 cup uncooked couscous, toasted-variety 1 cup grated Parmesan cheese, Parmigianno-Reggiano recommended 1/4 tsp table salt 1/4 tsp black pepper 1 1/2 cup marinara sauce Slice tops off peppers; set aside. Remove seeds from peppers. Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain well. Meanwhile, coat a large skillet with cooking spray and set over medium-high... Learning Kitchen - Post by : MaxDax - Date : March 2012 - Author : Unknown - Read : 3315

Vegetarian - Seitan Skillet Meal Vegetarian - Seitan Skillet Meal

Vegetarian - Seitan Skillet Meal
1 3/4 cups vegetable broth 1/4 cup unbleached white flour 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. dried thyme 1/2 tsp. dried marjoram 1/4 tsp. black pepper 2 tsp. olive oil 2 medium carrots -- chopped 1 medium onion -- chopped 1 cup sliced mushrooms 1 stalk celery -- sliced 8 ounces seitan -- ground 1 cup wild rice -- cooked 1 cup brown rice -- cooked 1... Learning Kitchen - Post by : taffyw - Date : March 2012 - Author : Unknown - Read : 3280

Vegetarian - Entree -  Sag Paneer Vegetarian - Entree - Sag Paneer

Vegetarian - Entree -  Sag Paneer
14 oz paneer cut into small cubes vegetable oil 800g spinach, washed & drained knob of butter or ghee 4 oz ghee 1 tsp cumin seeds 3 cloves garlic, peeled & finely chopped 2 tsps ground coriander 1 tsp red chili powder salt 4 fl oz cream Fry the cubes of cheeses in a little oil until they are golden on all sides, then set aside. Stir fry the spinach with a knob of butter or ghee then puree it in a blender. Heat the ghee, add the cumin seeds and as they crackle stir in the chopped garlic and... Learning Kitchen - Post by : David_Cash - Date : March 2012 - Author : Unknown - Read : 1308

Vegetarian - Entree -  Sabbath Rice Pilaf With Saffron Vegetarian - Entree - Sabbath Rice Pilaf With Saffron

Vegetarian - Entree -  Sabbath Rice Pilaf With Saffron
Follow the directions below for Plain Rice Pilaf, adding 1 bay leaf and 1/4 teaspoon saffron threads dissolved in 1/4 cup boiling water to the rice together with the stock. Cook as directed. The rice gets a beautiful yellow color and a heady aroma from the saffron and bay leaf. The bay leaf will be resting on top of the rice at the end of cooking. Remove and discard it before serving. Serve as a side dish with fish, or vegetarian entree. Plain Rice Pilaf: 2 cups long grain white or brown rice 3 tablespoons olive oil 1 scant teaspoon salt... Learning Kitchen - Post by : Ronwag - Date : March 2012 - Author : Unknown - Read : 563

Vegetarian - Entree -  Risa's Somesized Enchiladas Vegetarian - Entree - Risa's Somesized Enchiladas

Vegetarian - Entree -  Risa's Somesized Enchiladas
3 egg crepes salt and pepper 12 cherry tomatoes -- halved 1/2 cup monterey jack cheese -- shredded Chipotle Tomato Sauce: 3/4 cup marinara sauce -- sugar-free 1 tsp dried chipotle -- ground salt and pepper Cilantro Cream: 1/2 cup sour cream 2 tbsp cilantro pesto -- * see note Garnish: chopped cilantro chopped Mexican oregano Chop herbs. Set aside. Mix together Cilantro Cream ingredients in a small bowl. Set aside. Mix together chipotle tomato sauce ingredients in a saucepan and heat until simmering. Remove from heat. Let sit. Preheat oven to 325°F. Place an egg crepe on work surface. Sprinkle... Learning Kitchen - Post by : Cy_Price - Date : March 2012 - Author : Unknown - Read : 3439

Vegetarian - Entree -  Potato Stuffed Cabbage Vegetarian - Entree - Potato Stuffed Cabbage

Vegetarian - Entree -  Potato Stuffed Cabbage
1 Head cabbage 5 lb. Potatoes peeled 2 Onions 1/2 cup Rice, raw 1 tsp. Dill, dried 1/4 tsp. Black pepper ground 2 Egg whites 1 can Tomatoes (28 oz.) 1 Apple peeled and sliced 1/4 tsp. Ginger, dried ground Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside... Learning Kitchen - Post by : Igor_Gir - Date : March 2012 - Author : Unknown - Read : 1875

Vegetarian - Entree -  Potato Pizza Vegetarian - Entree - Potato Pizza

Vegetarian - Entree -  Potato Pizza
Vegetables atop a crisp potato crust, with a smattering of tomato sauce and cheese. 4 potatoes, shredded 1 medium onion, grated 2 eggs, beaten 1/4 cup all-purpose flour 2 tablespoons olive oil 1 zucchini, thinly sliced 1 yellow squash, thinly sliced 1 green bell pepper, chopped 1 onion, thinly sliced 2 cloves garlic, minced 6 ounces firm tofu, crumbled 2 tomatoes, sliced 2 tablespoons chopped fresh basil 1/2 cup tomato sauce 1 cup shredded fat-free mozzarella cheese Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking dish with nonstick cooking spray. In a large... Learning Kitchen - Post by : KLeong5 - Date : March 2012 - Author : Unknown - Read : 2914

Vegetarian - Entree -  Pisotto, Cheese And Carrot Cakes Vegetarian - Entree - Pisotto, Cheese And Carrot Cakes

Vegetarian - Entree -  Pisotto, Cheese And Carrot Cakes
1/2 small carrot – very finely chopped 2 oz butter 1 small onion – very finely chopped 1 clove garlic – crushed 4 oz risotto rice 3/4 pint hot vegetable stock 2 oz finely grated Parmesan cheese Pine nuts -- approx 3 per rice ball Salt and pepper Dried bread crumbs 1 egg -- beaten Vegetable oil for frying Heat the butter in a pan and add the onion, garlic and carrot. Cover and cook until softened but not brown. Add the rice and stir until well coated with the butter and starting to look transparent around the edges. Add the... Learning Kitchen - Post by : duskyroses - Date : March 2012 - Author : Unknown - Read : 3502

Vegetarian - Entree -  Peanut Patties With Spicy Bbq Sauce Vegetarian - Entree - Peanut Patties With Spicy Bbq Sauce

Vegetarian - Entree -  Peanut Patties With Spicy Bbq Sauce
Patties: 1 1/4 cups unsalted roasted peanuts 1 1/2 cups cooked brown rice 1 medium onion – finely chopped 2 eggs – beaten 2 tbsp smooth peanut butter 1 1/2 tsp curry powder 2 tbsp fruit chutney 2 tbsp oil Spicy Barbecue Sauce: 2 tsp cornflour 1/2 cup water 1/2 cup tomato sauce 2 tsp Worcestershire sauce 1/2 tsp Tabasco sauce 1 tbsp brown sugar Blend the peanuts and rice until finely chopped. Add onion, eggs, peanut butter, curry powder and chutney and blend again until well combined. Leave in the fridge for at least 30 minutes. Flour your hands and... Learning Kitchen - Post by : peterlenkefi - Date : March 2012 - Author : Unknown - Read : 1585

Vegetarian - Entree -  Omigosh-vegan Liver And Onions Vegetarian - Entree - Omigosh-vegan Liver And Onions

Vegetarian - Entree -  Omigosh-vegan Liver And Onions
1 (14 oz.) can Cedar Lake Seitan (they call them chops) (Cedar Lake-MGM Foods--Cedar Lake, MI 48812) You can substitute any other form of Seitan, or even home made--but the Cedar Lake "Chops" are perfect 1 whole large onion-chopped 3 cloves fresh garlic-chopped 1 cup sour kraut, partially drained, or not drained Paprika Dixie Diner's Zinfandel seasoning (optional) Saute onions and sour kraut in a non-stick pan. Spraying the pan with oil should be unnecessary, just keep the heat low or medium, and keep the pan covered. After the onions start to soften, just add everything else, and put... Learning Kitchen - Post by : vision - Date : March 2012 - Author : Unknown - Read : 1797

Vegetarian - Entree -  Mushroom And Chestnut Tortella Vegetarian - Entree - Mushroom And Chestnut Tortella

Vegetarian - Entree -  Mushroom And Chestnut Tortella
1 1/2 lb fresh shitake mushrooms (the brown ones) 1/2 oz ceps (dried French mushrooms) – these are to intensify the “mushroomy” flavour 1 lb fresh chestnuts 1 liter vegetable stock 4 tbsp chopped fresh parsley 1/2 tsp fennel seeds -- crushed 3 - 4 tbsp good olive oil Salt and pepper to taste 10 eggs Cover the dried mushrooms with a little water (just enough to cover them) and leave to soften. Put the chestnuts in a pan and cover with boiling water, boil for 5 minutes. Peel the chestnuts and put in a pan, cover with vegetable stock and... Learning Kitchen - Post by : cclittle - Date : March 2012 - Author : Unknown - Read : 800

Vegetarian - Mushroom Crust Quiche Vegetarian - Mushroom Crust Quiche

Vegetarian - Mushroom Crust Quiche
3/4 pound mushroom -- finely chopped 2 tablespoons butter crushed saltine crackers -- 1/2-2/3 cup 3/4 cup sauteed onion -- or green onion Monterey Jack cheese -- shredded 3 eggs 1 pint cottage cheese 1/4 teaspoon cayenne pepper Preheat oven to 350 degrees.Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan. Sprinkle crust with onion. Heap Jack cheese over onion; don't pack down. Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350°F 45 minutes, until a knife comes out clean.... Learning Kitchen - Post by : alatom - Date : March 2012 - Author : Unknown - Read : 1459

Vegetarian - Entree -  Moldavian Eggplant Givetch Vegetarian - Entree - Moldavian Eggplant Givetch

Vegetarian - Entree -  Moldavian Eggplant Givetch
1 Onion - white or red 2 Eggplants - cut in half 2 Bell peppers - large - red and yellow, preferred 2 tomatoes large 3-4 tbsp Olive oil 2 tbsp crushed garlic 2 tbsp chopped green spice like, cilantro or green onion for decoration salt and pepper to taste optional: use canned stewed tomatoes instead of fresh ones, add 1-2 tbsp of sesame oil to taste All ingredients are cooked separately, but simultaneously and then mixed in a bowl. 1) Eggplants a. Cut in half and lightly salt b. Place an eggplant in a small paper bag, or just cover... Learning Kitchen - Post by : mdcovell - Date : March 2012 - Author : Unknown - Read : 3323

Vegetarian - Entree -  Millet Tamale Timbale Vegetarian - Entree - Millet Tamale Timbale

Vegetarian - Entree -  Millet Tamale Timbale
4 cobs of corn, kernels removed 1 bunch sliced green onions 1 diced red bell pepper 14.5 oz. can fire roasted diced tomatoes 4 oz diced green chilies 2 Tbls cumin 2 tsp Mexican seasoning 1 tsp red pepper flakes 4 cups broth 2 cups millet uncooked rinsed and drained cilantro for garnish Heat olive oil in large saute pan. Add onions, bell pepper and corn and saute for several minutes on medium. Add canned tomatoes, chilies spices and broth. Bring to boil. Add millet cover and reduce heat to simmer. Cook 20 minutes or until soft. Press mixture into timbale... Learning Kitchen - Post by : schehrer - Date : March 2012 - Author : Unknown - Read : 3508

Vegetarian - Entree -  Mexican Caesar Salad Tacos Vegetarian - Entree - Mexican Caesar Salad Tacos

Vegetarian - Entree -  Mexican Caesar Salad Tacos
We often receive requests for meatless entrees. This healthy and intriguing recipe got a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! 8 cups (10-ounce package) torn Romaine lettuce 2 cups (8 ounces) mild cheddar shredded cheese, divided 1 ripe avocado, diced (optional) 1/2 cup (4-ounce can) Ortega® Diced Green Chiles 1/2 cup canned black beans, drained and rinsed /4 cup frozen whole-kernel corn, thawed 1/3 cup Caesar salad dressing 1/4 cup Ortega® Thick & Smooth Taco Sauce 1 package (12) Ortega® Taco Shells, warmed Diced tomatoes Combine lettuce, 1 cup cheese, avocado, chiles,... Learning Kitchen - Post by : cleoziza - Date : March 2012 - Author : Unknown - Read : 3215

Vegetarian - Entree -  Mediterranean Stuffed Eggplant Vegetarian - Entree - Mediterranean Stuffed Eggplant

Vegetarian - Entree -  Mediterranean Stuffed Eggplant
1 large eggplant -- halved lengthwise 2 tablespoons oil 1/2 cup chopped onion 1 clove garlic -- minced 2 tablespoons margarine 2 tablespoons flour 1 pound can diced tomatoes 1/2 teaspoon oregano OR marjoram 1/4 teaspoon pepper 1 dash salt 1/2 cup Feta cheese or drained cottage cheese Wash eggplant and cut in half. Scoop out pulp leaving 1/2" shell Microwave shell for 8 minutes on High, until soft. Chop pulp and saute in oil with onion and garlic until tender. Melt margarine in Microwave. Add flour and juice from tomatoes + water to make 1 cup. Cook to thicken. Add... Learning Kitchen - Post by : SoldierBlue - Date : March 2012 - Author : Unknown - Read : 3587