Vegetarian Ribs Recipe

• PREP 20 mins
• COOK 1 hr
• READY IN 1 hr 20 mins 

Ingredients

Original recipe makes 4 servings

•  2 cups gluten
•  1/3 cup nutritional yeast
•  2 tablespoons paprika
•  1 tablespoon salt
•  2 cups water
•  1/2 cup smooth peanut butter
•  1 large onion, minced
•  1/2 cup olive oil
•  2 cups barbeque sauce

Directions

1. In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside.
3. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

A Nice Slow-Cooked Pork Recipe

• PREP 15 mins
• COOK 8 hrs
• READY IN 8 hrs 15 mins

Ingredients

Original recipe makes 6 servings

•  1 (3 pound) pork shoulder roast
•  1 quart vegetable broth
•  1 cup sherry
•  3 cups peeled, chopped potatoes
•  2 cups pearl onions
•  2 cups sliced fresh mushrooms
•  1 tablespoon dried rosemary
•  1 teaspoon ground black pepper
•  salt to taste

 Directions

1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

Feta and Olive Meatballs Recipe

• PREP 10 mins
• COOK 10 mins
• READY IN 20 mins

Ingredients

Original recipe makes 8 servings

•  1 pound ground lamb
•  1/2 cup chopped fresh parsley
•  2 tablespoons finely chopped onion
•  1/2 cup crumbled feta cheese
•  1/2 cup chopped green olives
•  2 eggs
•  1 teaspoon Italian seasoning

 Directions

1. Preheat your oven's broiler.
2. In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
3. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

Crumb Topping for Pies Recipes

Ingredients

Original recipe makes 2 cups

•  1 cup brown sugar
•  1 cup all-purpose flour
•  1/4 cup butter, diced

Directions

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Sherry Sour Cream Chicken Recipes

Ingredients

Original recipe makes 4 servings

•  4 skinless, boneless chicken breasts
•  1 cup sour cream
•  1/4 cup sherry
•  4 tablespoons butter
•  1 tablespoon chopped fresh rosemary
•  2 tablespoons chopped fresh thyme
•  salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish.
3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.

• PREP 15 mins
• READY IN 15 mins

Ingredients

Original recipe makes 3 cups

•  2 cups shredded Monterey Jack cheese
•  5 green onions, chopped
•  1 avocado - peeled, pitted and diced
•  1 tomato, chopped
•  1/4 cup chopped fresh cilantro
•  1 (4 ounce) can diced green chiles
•  1 (6 ounce) can chopped black olives
•  1 cup zesty Italian dressing
•  1 teaspoon monosodium glutamate (MSG)

Directions

1. In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

• PREP 10 mins
• COOK 20 mins
• READY IN 30 mins

Ingredients

Original recipe makes 4 servings

•  2 cups chickpeas (garbanzo beans), drained
•  4 cloves garlic - peeled and sliced
•  3 tablespoons peanut butter
•  1 green onion, chopped
•  1 onion, cut into chunks
•  1 egg
•  1/4 teaspoon ground coriander
•  1/4 teaspoon ground cumin
•  1/4 teaspoon cayenne pepper
•  1 tablespoon soy sauce
•  1 tablespoon corn oil

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 Directions

1. In a food processor or blender puree chickpeas. To the chickpeas add garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce; process until well mixed. Shape into balls, using about 1 tablespoon for each.
2. Heat oil in a medium skillet over medium-high heat. Brown balls on all sides.

• PREP 5 mins
• COOK 30 mins
• READY IN 35 mins

Ingredients

Original recipe makes 12 servings

•  1 cup mayonnaise
•  8 ounces sour cream
•  1 (1 ounce) package garlic and mushroom soup mix
•  1 (14 ounce) can artichoke hearts, drained and chopped
•  1 cup shredded Swiss cheese
•  1 (6 ounce) can crab meat, drained

 Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 1-1/2 quart casserole dish, combine mayonnaise, sour cream, soup mix, artichoke hearts, cheese and crab meat. Mix well. Bake uncovered for 30 minutes. Serve immediately.

The Ultimate Chocolate Chip Cookie Recipes

Ingredients

Original recipe makes 3 - 4 dozen

•  1 1/2 cups butter flavored shortening
•  2 1/2 cups packed brown sugar
•  2 eggs
•  2 teaspoons salt
•  4 tablespoons milk
•  2 tablespoons vanilla extract
•  3 1/2 cups all-purpose flour
•  1 1/2 teaspoons baking soda
•  2 cups semisweet chocolate chips
•  1 cup chopped walnuts

Directions

1. Cream sugar into shortening. Add milk and vanilla beat until fluffy. Blend in egg. Then add dry ingredients and mix well. Stir in chips and nuts.
2. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

Orange Muffins Recipes

Ingredients

Original recipe makes 1 dozen

•  2 cups all-purpose flour
•  1/2 cup white sugar
•  3 teaspoons baking powder
•  1/2 teaspoon salt
•  3/4 cup orange juice
•  1/3 cup vegetable oil
•  1 egg
•  1 tablespoon orange zest

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Baked Lemon-Basil Pasta Recipes

• PREP 15 mins
• COOK 45 mins
• READY IN 1 hr

Ingredients

Original recipe makes 6 servings

•  3 cups bow tie pasta
•  1 skinless, boneless chicken breast half - cut into bite-size pieces
•  1 teaspoon lemon pepper
•  1/4 cup margarine
•  2 tablespoons olive oil
•  2 cloves garlic, minced
•  1/4 cup white wine
•  2 cups sour cream
•  1 tablespoon chopped fresh basil
•  1 lemon, zested and juiced
•  1/4 cup grated Parmesan cheese
•  1/4 cup grated mozzarella cheese
•  1 tablespoon chopped fresh parsley
•  1/2 cup torn fresh spinach

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
2. Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
3. Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
4. To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
5. Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

Jalapeno Garlic Tilapia Pasta Recipes

• PREP 15 mins
• COOK 15 mins
• READY IN 30 mins

Ingredients

Original recipe makes 4 servings

•  2 1/2 cups penne pasta
•  1/3 cup margarine, melted
•  3 cloves garlic, minced
•  4 (4 ounce) fillets tilapia fillets
•  1/3 cup all-purpose flour
•  2 tablespoons olive oil
•  1/4 cup heavy cream
•  2 1/2 tablespoons lemon juice
•  2 jalapeno peppers, minced
•  1 teaspoon salt
•  1/2 teaspoon ground black pepper
•  1/2 teaspoon cayenne pepper
•  1/2 teaspoon paprika
•  1/2 teaspoon garlic powder
•  1 (5 ounce) package baby spinach leaves
•  1 roma (plum) tomato, chopped

 Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia filets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
3. Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, paprika, and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.

Apple Glazed Pork Tenderloin Recipes

• PREP 15 mins
• COOK 30 mins
• READY IN 55 mins

Ingredients

Original recipe makes 4 servings

•  1 tablespoon olive oil
•  1 (1 1/4 pound) pork tenderloin
•  kosher salt and ground black pepper to taste
•  2 teaspoons chopped fresh parsley
•  1/2 sweet onion, diced
•  1 Gala apple, cut into chunks
•  1/2 cup Riesling wine
•  1 cup apple jelly
•  2 tablespoons balsamic vinegar

 Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
5. Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

Slow-Cooked Pulled Pork Shoulder Recipes

• PREP 10 mins
• COOK 8 hrs
• READY IN 20 hrs 10 mins

Ingredients

Original recipe makes 3 1/3 pounds pulled pork

•  1 (3 pound) pork shoulder
•  4 cups water, or as needed
•  8 cups white vinegar, or as needed
•  1/4 cup kosher salt
•  1 large onion, cut into 8 wedges
•  1 tablespoon ground cumin
•  1 tablespoon ground mustard
•  1 tablespoon chili powder
•  1/2 cup brown sugar

 Directions

1. Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
2. Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
3. Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.

Spicy Sweet Potato Chips Recipes

• PREP 15 mins
• COOK 15 mins
• READY IN 30 mins

Ingredients

Original recipe makes 3 cups

•  2 tablespoons olive oil
•  2 tablespoons maple syrup
•  1/4 teaspoon cayenne pepper
•  3 large sweet potato, peeled and cut into 1/4-inch slices
•  salt and pepper to taste

 Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
3. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

Herb, Garlic and Bacon Pork Loin Recipes

• PREP 30 mins
• COOK 2 hrs
• READY IN 2 hrs 30 mins

Ingredients

Original recipe makes 10 servings

•  1 (5 pound) pork loin roast
•  1 tablespoon olive oil
•  1 pound sliced bacon
•  3 cups chicken stock
•  1 tablespoon dried rosemary
•  1 tablespoon dried thyme
•  6 fresh basil leaves
•  6 fresh sage leaves
•  4 cloves garlic, chopped
•  8 fresh pearl onions, peeled

 Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
3. Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

Layered Mint Chocolate Fudge Recipes

• PREP 20 mins
• READY IN 2 hrs 20 mins

Ingredients

Original recipe makes 1 3/4 pounds

•  2 cups semi-sweet chocolate chips
•  1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
•  2 teaspoons vanilla extract
•  6 ounces white confectioners coating* or premium white chocolate chips
•  1 tablespoon peppermint extract
•  Green or red food coloring (optional)

 Directions

1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Four Cheese Macaroni Casserole Recipes

• PREP 20 mins
• COOK 40 mins
• READY IN 1 hr

Ingredients

Original recipe makes 6 servings

•  3 cups uncooked macaroni
•  1 (28 ounce) can whole peeled tomatoes, drained and chopped
•  1 teaspoon Italian seasoning
•  1 teaspoon dried oregano
•  1 teaspoon basil
•  salt and pepper to taste
•  1 1/2 cups grated Cheddar cheese
•  1 1/2 cups shredded mozzarella cheese
•  3/4 cup freshly grated Parmesan cheese
•  1/4 cup crumbled feta cheese

  Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
3. Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
4. Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
5. Bake in preheated oven for 15 to 25 minutes.

The Best Stuffed Mushrooms Recipes

• PREP 10 mins
• COOK 40 mins
• READY IN 50 mins

Ingredients

Original recipe makes 6 servings

•  3 slices bacon
•  1/2 (8 ounce) package cream cheese, softened
•  2 tablespoons grated Parmesan cheese
•  3 drops Worcestershire sauce
•  2 dashes ground black pepper
•  1 pound mushrooms, stems removed
•  2 tablespoons grated Parmesan cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
3. Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Cajun Deviled Eggs Recipes

• PREP 20 mins
• COOK 10 mins
• READY IN 40 mins

Ingredients

Original recipe makes 12 deviled eggs

•  6 eggs
•  2 tablespoons mayonnaise
•  1 teaspoon prepared Dijon-style mustard
•  1/2 teaspoon salt
•  1/4 teaspoon ground black pepper
•  1/4 teaspoon ground cayenne pepper

 Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.