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Recipes & Entertaining / 7 hours ago

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EXTRA SPECIAL CHOCOLATE PIE

1 large box (5.9 ounces) instant chocolate pudding
3 cups milk
1 1/2 cups flour
1/2 cup (1 stick) unsalted butter, softened
1/2 cup chopped pecans
3 tablespoons granulated sugar
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 1/2 cups frozen whipped topping (such as Cool Whip), thawed

Heat oven to 350 degrees F. Whisk together chocolate pudding mix and milk for 2 minutes or until thickened. Cover with plastic wrap; refrigerate.
Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and side of a 9-inch deep dish pie plate. Bake crust at 350 degrees F for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely.
Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over pudding. Chill for at least 1 hour or until set.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 7 hours ago

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DINNER SALAD........

2 Handfuls Mixed Lettuce Greens
7 Snow Peas, cut into 1" pieces
7 5" Long Green Beans, cut into 1" pieces
5 Broccoli Florets, broken into small pieces with no stem pieces
1 5" Long Piece of Celery, cut into 1" pieces
1 Pinch Cilantro, chopped fine
2 cups Cooked Elbow Macaroni, rinsed with hot and cold water, then well drained. and mixed with 1 tsp smart balance buttery spread
1 can Albacore Tuna, drained
2 Heaping Tsp Mayonnaise
2 tsp Ranch Salad Dressing

Mix together the first seven items, cover and shake with a rolling motion. Add tuna and mix again. Add mayonnaise and ranch dressing, mix well, then refrigerate until ready to serve.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 8 hours ago

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SHRIMP AND SCALLOP PASTA

tablespoons olive oil
2 cloves garlic, minced
1/2 cup vodka
1 (14-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper
1/2 pound bay scallops
1/2 pound large shrimp, peeled deveined, and cut crosswise into thirds
1 pound uncooked linguine

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.
Cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 9 hours ago

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OVERNIGHT VEGAN BREAKFAST

1/2 cup applesauce or pureed pumpkin
3/4 cup sugar
2 egg substitute
1 cup vanilla soy milk
1/2 teaspoon sea salt
1 tablespoon baking powder
3 cups dry oatmeal (instant or regular)
1/2 cup of raisins
1 or 2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/3 teaspoon clove

Beat together applesauce and sugar.
Mix in egg substitute, soy milk, salt, baking powder, and oatmeal.
Beat well then stir in raisins.
Pour into a lightly greased pie pan.
Sprinkle with brown sugar,cinnamon and clove
Cover and refrigerate overnight.
The next morning, preheat oven to 350 F. Bake, uncovered, about 35 minutes or until firm.
* Pecans or walnuts may be added for crunch and extra flavor.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 9 hours ago

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GLUTEN FREE ASPARAGUS WITH SHALLOTS

1 pound asparagus,with tough part of stems peeled off
2 Tablespoons olive oil
1 shallot. sliced, separate into rings
4 lemon slices, cut very thin and then into quarters
1/4 teaspoon lemon zest
Salt and pepper

Preheat oven to broil. Toss the asparagus in a bowl with oil, salt and pepper. Place the shallots in a single layer on a jellyroll pan and place the asparagus on top. Place the lemon slices in the bowl that was used for the asparagus and toss with the left over oil, salt and pepper. Place the lemon slices in the pan next to the asparagus. Place under the broiler and broil until the mixture just starts to brown. Remove from the oven and sprinkle with lemon zest.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 13 hours ago

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Anybody know where I can find a vegan so I can stuff him or her into cabbage for dinner tonight?

Help me out folks.

- POP'd by cdn1984, A Jock, Male, 26-28, Toronto, Other Profession

VEGAN STUFFED CABBAGE

1 package Gimme Lean Beef
2 Tbsp cooking oil
12 cabbage leaves
1 large onions
2 cloves garlic
2 cups cooked rice
15 oz tomato sauce or juice
1 salt and pepper to taste
2 tsp vegetarian Worcestershire sauce
3 Tbsp brown sugar
3 Tbsp cider vinegar
4 Tbsp water

Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp for about 10 minutes then drain.
In a large skillet, heat oil on medium heat. Add garlic and onions; saute for 2 minutes. Add green peppers; continue cooking until onions are translucent.
Add entire package of Gimme Lean Beef in small clumps to onion/pepper mixture. While browning, chop Gimme Lean Beef into small, bite size pieces with spatula. Add vegetarian Worcestershire sauce, salt and pepper; continue cooking over medium heat until browned. Add cooked rice.
Add brown sugar and vinegar to tomato sauce. Set aside 1/4 cup. Add remainder (large portion) of sauce to skillet; blend well.
Place about 1/3 c Gimme Lean Beef filling at stem end of each cabbage leaf. Roll leaf around mixture, tucking in sides. Use toothpick if necessary to hold together. Place cabbage rolls seam sides down in ungreased baking dish (13X9X2). Pour 2 Tbsp water around rolls in pan to keep moist.
Combine reserved 1/4 c tomato sauce with 2 TBSP water and pour over stuffed cabbage rolls. Cover and cook in 350 degree oven until heated through, 35 to 45 minutes.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 14 hours ago

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I am looking for a super-duper easy and incredibly delicious French Dip sub recipe.

Crock-pot based or whatever.

Help a kungfudewd out!

- Asked by kungfudewd, A Career Man, Male, 36-45, Other Profession

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Recipes & Entertaining / 16 hours ago

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CHICKEN PARMESAN....

1 tablespoon olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Traditional Italian Sauce or Organic Tomato & Basil Italian Sauce
1/4 can grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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Recipes & Entertaining / 17 hours ago

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VEGAN STUFFED CABBAGE

1 package Gimme Lean Beef
2 Tbsp cooking oil
12 cabbage leaves
1 large onions
2 cloves garlic
2 cups cooked rice
15 oz tomato sauce or juice
1 salt and pepper to taste
2 tsp vegetarian Worcestershire sauce
3 Tbsp brown sugar
3 Tbsp cider vinegar
4 Tbsp water

Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp for about 10 minutes then drain.
In a large skillet, heat oil on medium heat. Add garlic and onions; saute for 2 minutes. Add green peppers; continue cooking until onions are translucent.
Add entire package of Gimme Lean Beef in small clumps to onion/pepper mixture. While browning, chop Gimme Lean Beef into small, bite size pieces with spatula. Add vegetarian Worcestershire sauce, salt and pepper; continue cooking over medium heat until browned. Add cooked rice.
Add brown sugar and vinegar to tomato sauce. Set aside 1/4 cup. Add remainder (large portion) of sauce to skillet; blend well.
Place about 1/3 c Gimme Lean Beef filling at stem end of each cabbage leaf. Roll leaf around mixture, tucking in sides. Use toothpick if necessary to hold together. Place cabbage rolls seam sides down in ungreased baking dish (13X9X2). Pour 2 Tbsp water around rolls in pan to keep moist.
Combine reserved 1/4 c tomato sauce with 2 TBSP water and pour over stuffed cabbage rolls. Cover and cook in 350 degree oven until heated through, 35 to 45 minutes.

- Asked by barbb, A Thinker, Female, Who Cares?, Who Cares?

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