Recipes for 2015

Vegetarian Main

  • Aluminum foil
  • Saucepan
  • Spoon, preferably wooden
  • Plenty of bowls and spoons
  • Plate
  • Flour tortillas- 6 to 10 inches
  • Refried beans- 2 cups and/or Black beans (can be soaked, cooked or canned, drained and rinsed, according to your own choice)
  • Cheddar or Monterey Jack cheese- 1 cup (optional)
  • Finely shredded lettuce- 1 or 2
  • Finely chopped tomatoes- 2 or 3
  • Sliced onion (optional)
  • Sour cream or vegan sour cream (optional)
  • Salsa (optional)
  1. You need some time to prepare ingredients. Meanwhile, wrap the tortillas in aluminum foil and keep it warm in an oven over 400 degrees.
  2. When ready, transfer it to a plate.
  3. Take the beans and add a bit of water to it.
  4. Heat the beans on the stove and stir at times.
  5. If you want everyone to make his/her own burritos, then place each ingredient in separate bowl on the table. Keep the tortillas alongside.
  6. To prepare the burrito, spread beans at the centre of the tortilla. Cheese and vegetables have to be scattered over it. Roll up before eating.
  7. If you are interested then you can always dip burrito into sour cream and salsa. You can also spread them inside to make them warm.

More Vegetarian Recipes | Video of making Vegetable Pasta | Back to previous page | Go to the top

Sour Cream Apple Pie


  • Sour cream- 1 cup
  • Sugar- 2 or 3 cups
  • Flour- 2 tablespoons
  • Salt- 1/4 teaspoon
  • Vanilla- 1 teaspoon
  • Egg- 1
  • Peeled and sliced tart apple- 3 cups (each sliced piece should be of 1 1/4 pounds)
  • 9” unbaked pie shell- 1
  • ½ cup Packed brown sugar- ½ cup
  • Flour- 1/3 cup
  • Butter at room temperature- 1/4 cup
  • Cinnamon-½ teaspoon
  1. Pie shell should be kept in the refrigerator for 30 minutes to make it frozen or chilled.
  2. Mix all the ingredients for toppings properly until the mixture resembles coarse crumbs. Make it chill.
  3. Preheat the oven to 400 degrees.
  4. Sour cream, flour, salt, vanilla and egg have to be beaten together. To coat add apples and mix carefully.
  5. Put filling into a pie shell and cook over 400 degrees for 25 minutes primarily.
  6. Remove it from oven.
  7. Sprinkle cinnamon crumb topping and bake for 20 more minutes.
  8. Cool it keeping it aside for an hour.

Serves: 8

Chocolate Pecan Pie With Bourbon Blueberry Pie Best Ever Coconut Pie
Sour Cream Apple Pie Shepherd's Pie Pueblo Corn Pie
Pumpkin Streusel Pie Sweet Potato Maple Pie Banana Cream Pie
Apple pie Chicken pot pie Key lime pie
No Bake Oreo Cookie Pie Strawberry-Rhubarb Pie  

Back to previous page | Go to the top

Sweet Potato Pecan Pie

  • Cooked and peeled sweet potatoes- 1 pound
  • Butter- ¼ cup
  • Sweetened condensed milk- 14 ounce.
  • Ground Cinnamon- 1 teaspoon
  • Grated orange rind 1 teaspoon
  • Vanilla extract- 1 teaspoon
  • Ground nutmeg- ½ teaspoon
  • Salt- ½ teaspoon
  • Egg-1
  • Graham cracker pie crust- 6 ounce
   Pecan Topping:
  • Egg-1
  • Dark corn syrup- 2 tablespoons
  • Packed brown sugar- 2 tablespoons
  • Melted butter- 1 tablespoon
  • Maple flavor- ½ teaspoon
  • Shredded pecans- 1 cup
  1. Preheat the oven to 425 degree F.
  2. Sweet potatoes and butter should be beaten by the mixer until smooth.
  3. Put in and mix sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and egg. Pour into crust.
  4. Bake for approximately 20 minutes. Pecan topping should be prepared meanwhile (Recipe below)
  5. Remove pie from the oven. Spoon pecan topping on pie after reducing the temperature to 350 degree F.
  6. Bake 25 minutes until set.
  7. Keep it aside and cool.
  8. Serve it when it is warm.
  9. Decorate the dish with orange zest. Store the leftovers in the refrigerator.
  10. Pecan topping: For the pecan topping, thrash the egg, brown sugar, corn syrup, maple flavoring, and melted butter together. Stir properly.
Chocolate Pecan Pie With Bourbon Blueberry Pie Hummingbird Cake with Cream Cheese Frosting
Corn Fritters Corn Vada Corn Pakoda Corn Bruschetta

Back to previous page | Go to the top

Pumpkin Loaf

  • Soft cream cheese- 4 ounces
  • Margarine- ¼ cup
  • White sugar-1¼ cup
  • Eggs- 2
  • Canned pumpkin- 1 cup
  • Flour- 1¾ cup (all purpose)
  • Baking soda- 1 teaspoon
  • Baking powder- ¼ teaspoon
  • Salt- ½ teaspoon
  • Ground cinnamon-1/2 teaspoon
  • Ground cloves- ½ teaspoon
  • Chopped walnuts- ½ cup
  1. Preheat the oven to 350 degree F and grease one 9x5x3 inches loaf pan.
  2. Take a mixing bowl and blend soft cheese, butter and sugar together. Cream together well. Beat in eggs but one at a time. Then, combine the pumpkin.
  3. Flour, soda, salt, baking powder, cloves, cinnamon and walnuts should be combined together in another large bowl. Stir and mix thoroughly. Pour all at one over butter. Stir properly. Turn into the loaf pan.
  4. Reduce the temperature to 350 degree F and bake it for 60 to 70 minutes until the inserted toothpick comes out clean.
  5. Cool it for approximately 10 minutes in pan.
  6. Take away to rack to conclude cooling.
Pumpkin Soup Pumpkin Roll Pumpkin Streusel Pie Pumpkin Ginger Rice Pudding
Spiced Pumpkin Cheesecake Pumpkin Masala

Back to previous page | Go to the top

Cranberry Sauce Gets Gingery

  • Amaretto- 1/4 cup
  • Light Soy Sauce- 1/4 cup
  • Lime juice-2 tablespoons
  • Sesame oil- 2 tablespoons
  • Ground black pepper- 1/4 teaspoon
  • Shredded fresh ginger- 1 teaspoon
  • Salt according to taste
  • Salmon fillets-2 (1-½ pounds each).
  • Hoisin sauce- 1 tablespoon (a Chinese item)
  1. Mix amaretto, soy sauce, lime juice, sesame oil, hoisin sauce, pepper, ginger and salt. Then add salmon fillets and marinate.
  2. Preheat an oven to 350 degrees F.
  3. Take a thin roasting pan and spray vegetable oil. Place the fish fillets in the pan putting the skin side down before baking it for 10 minutes.
  4. Pour the remaining marinade in a saucepan and bake in boiling temperature approximately for 10 minutes.
  5. Take a serving platter and place fillets on the platter.
  6. Pour the marinade on top of the fillets.
  7. Use asparagus and lemon slices to decorate the item.

Serving: 2

Pumpkin Ginger Rice Pudding Cranberry Relish in Orange Cups Short Ribs with Teriyaki Sauce
Orange Ginger Barbecue Sauce Garlic Ginger Salmon Ginger Salad Dressing
Sour Ginger Pickle    

Back to previous page | Go to the top

Green Beans and Brussels sprouts with Chile and Mint

  • Trimmed green beans- 1 pound
  • Olive oil- 3 tablespoons
  • Hot red pepper flakes- 1/4 teaspoon
  • Trimmed and chopped Brussels sprouts- 1½ pounds. (Slice lengthwise and make 1/4 inch thick).
  • Water- 1/3 cup
  • Dried mint- 1 teaspoon
  1. Bake green beans for 3 to 4 minutes putting it into well salted boiling water until crisp and tender.
  2. Drain.
  3. Take a 12 inch heavy skillet to heat oil with red pepper flakes over medium-high temperature until it shimmers.
  4. Cook Brussels sprouts along with ½ teaspoon salt until crunchy and tender. It would take approximately 6 minutes.
  5. Cook for another 2 minutes after adding beans.
  6. Add water. Boil until evaporation and vegetables are tender. It will take approximately 2 minutes.
  7. Stir in mint but remove from heat before stirring.
  8. Season the dish with salt.

Serves: 8

Video of making Penne with Brussels Sprouts and Green Beans | Back to previous page | Go to the top

Iowa Corn Casserole

  • Sliced bacon-1 pound
  • Bread crumbs- 2 cups
  • Crushed onion- 1/4 cup
  • Chopped green bell papper-1/2 cup
  • Cream style corn-2 (16 ounce)
  1. Fry the bacon until lightly browned in a skillet.
  2. Remove it from the oven and set aside.
  3. 1/8 to ¼ cup of bacon droppings should be added over bread crumbs.
  4. Set aside.
  5. Discard all apart from 2 tablespoons of remaining droppings.
  6. Cook onion and green pepper until tender.
  7. Pour in corn and bacon while stirring.
  8. Spoon into a 1 quart baking dish, sprinkle with crumbs.
  9. Bake over 350 degree F for approximately for 25 minutes until bubbly.
Cornmeal Topping Pueblo Corn Pie Cookie Candy Turkeys
Thanksgiving Squash Chocolate Pecan Pie With Bourbon
Corn Fritters Corn Bruschetta Corn Pakoda Corn Vada

Back to previous page | Go to the top

Year for Mushrooms

  • Cube shaped bread- 3/4 pounds
  • Butter-1/4 cup
  • Chopped red onion- 1 large
  • Sliced red bell pepper- 1 large
  • Sliced mushrooms- ½ pound
  • Chopped celery- 3 stalks
  • Roasted cashew pieces- 1½ cups
  • Fresh thyme- 2 tablespoons (or 1 tablespoon dried)
  • Fresh rosemary- 2 tablespoons (or 1 tablespoon dried)
  • Ground nutmeg- 1/4 tablespoon
  • Vegetable broth- 3/4 cups
  • Beaten eggs- 2
  1. Preheat the oven to 400 degrees before doing anything else.
  2. Take a saucepan to bake bread cubes until golden. Bake it for approximately 20 minutes and don’t forget to stir occasionally.
  3. Turn the oven down to 350 degrees after transferring to bread cubes to a large mixing bowl.
  4. After melting butter in a heavy skillet, add onions in the skillet and cook until clear. Stir at times. Cook for 10 minutes.
  5. Put in red peppers, mushrooms and celery. Cook for 5 to 7 minutes until tender.
  6. Now, add these with the bread in a mixing bowl.
  7. It’s time to add nuts, vegetable broth, seasonings and eggs.
  8. Stir properly before pouring the mixture into an 8 inch greased baking pan.
  9. Use lid and cook for approximately one hour.
Artichoke Mushroom Casserole Creamy Green Beans and Mushrooms
Vegan Mushroom Gravy Mushroom sauce Garlic Mushrooms Mushroom Manchuria

Back to previous page | Go to the top

Hot Holiday Events

Looking for Something? Search Google :