May 2015
S M T W T F S
« Apr    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Search



Tags

French Toast Sticks (oamc) Recipe

May 4th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2eggs
  2. 1/2cupicing sugar
  3. 1/4cupmilk
  4. 2tablespoonsmaple syrup
  5. 1teaspoonbrown sugar
  6. 1/4teaspoonground cinnamon
  7. 1/4teaspoonnutmeg
  8. 8sliceswhite bread, each cut into 4 strips
  9. 3tablespoonsbutter

DIRECTIONS

  1. In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
  2. Dip each bread strip into the egg mixture, coating completely.
  3. In a large skillet, melt 1 tablespoon butter over medium heat.
  4. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
  5. Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag.
  6. To serve: reheat in the oven, toaster oven, or microwave until heated through.

Posted in Recipes | No Comments »

Tofu and Spinach Vegetarian Lasagna (Oamc) Recipe

May 4th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (16 ounce)packagelasagna noodles, cooked al dente
  2. Sauce

  3. 1/4cupwater
  4. 1/4cupgreen peppers, diced
  5. 1/2cuponions, diced
  6. 1cupfresh mushrooms, chopped
  7. 3garlic cloves, crushed
  8. 2bay leaves
  9. 1teaspoonbasil
  10. 1teaspoonoregano
  11. 1 (16 ounce)cantomato sauce
  12. 1 (8 ounce)cantomato paste
  13. 3/4cupwater
  14. Filling

  15. 1lbmedium firm tofu
  16. 2bunchesfresh spinach(or 10-oz. package frozen spinach)
  17. 1teaspoondried oregano
  18. 1/2teaspoondried basil
  19. 1/4teaspoonsage

DIRECTIONS

  1. To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic.
  2. Heat over medium-low heat and simmer until soft, stirring frequently.
  3. Add mushrooms and cook for 2 minutes.
  4. Stir in bay leaves, basil, oregano, tomato sauce, tomato paste and water.
  5. Simmer for 15 minutes to combine flavours, then remove bay leaves.
  6. To prepare filling, rinse fresh spinach in cold water.
  7. Cut off thick stems.
  8. Place in large stockpot.
  9. Heat covered over high heat, stirring frequently until spinach is soft.
  10. Drain spinach and squeeze out excess liquid and set aside.
  11. Drain tofu slightly (don’t squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Spoon blended tofu into mixing bowl. Add spinach, oregano, basil and oregano and mix well.
  12. To assemble, spread 1 cup sauce over bottom of 9×13-inch pan.
  13. Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.
  14. Spoon the tofu mixture by dollops over top of sauce.
  15. Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture.
  16. Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.
  17. To serve: If frozen ahead, thaw completely. Preheat oven to 350°F Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.

Posted in Recipes | No Comments »

Tamale Corn Casserole (oamc) Recipe

April 30th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3cupscornmeal
  2. 8cupswater
  3. 6cupswhole kernel corn
  4. 2cups choppedolives
  5. 1cup choppedonions
  6. 2cupstomato sauce
  7. 1/2cupgreen chilies (optional)

DIRECTIONS

  1. Add corn meal to boiling water in a large sauce pan.
  2. Cook until thick.
  3. In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water.
  4. In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
  5. Top with remaining cornmeal mixture.
  6. Label, Cover, Freeze.
  7. To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350° oven from freezer and bake 2 hours or until hot and cooked through.

Posted in Recipes | No Comments »

Peppers Stuffed With Couscous (oamc) Recipe

April 30th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4largebell peppers(or 6 small ones)
  2. 2teaspoonsharissaor red chili pepper flakes
  3. 9ouncescouscous
  4. 4tablespoonsraisins
  5. 1 1/2ouncessliced almonds, toasted
  6. 1garlic clove, crushed
  7. 4-6tablespoonsolive oil
  8. 1/2teaspooncinnamon
  9. 2tablespoonsparsley

DIRECTIONS

  1. Heat oven to 350 degrees and bake whole peppers for 1/2 an hour. Remove from oven and let cool.
  2. Pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.
  3. Saute garlic in 4 tbsp olive oil.
  4. Fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.
  5. Mix in remaining ingredients and mix well.
  6. Add additional olive oil if mixture seems dry.
  7. Slice the top of the cooled peppers and remove all seeds.
  8. Gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.
  9. To freeze: cover well with foil or saran wrap, label and freeze.
  10. To serve: Defrost overnight; Drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.

Posted in Recipes | No Comments »

Bacon Cheeseburger Rice (Oamc) Recipe

April 30th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Bacon Cheeseburger Rice (Oamc) Recipe

INGREDIENTS

  1. 4-5cupscooked rice
  2. 1lbground beef
  3. 3slicesbacon, cooked crisp and crumbled
  4. 1 (10 3/4 ounce)cancondensed tomato soup, undiluted
  5. 3tablespoonsonion soup mix
  6. 2cups shreddedcheddar cheese

DIRECTIONS

  1. Brown and drain beef.
  2. While beef is cooking, mix together soup, onion soup mix, bacon pieces and cheese.Add to browned ground beef.
  3. Simmer on low until cheese is just melted.
  4. Add rice and mix well.
  5. Serve immediately or allow to cool and ladle into 1-gallon freezer bag.
  6. Label and freeze.
  7. To serve: allow to thaw overnight in refrigerator and reheat on stovetop or in microwave;You could also freeze this in a reusable casserole dish for easier thawing/cooking.

Posted in Recipes | No Comments »

« Previous Entries