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Statistics |
| Unique Visitors: 758 |
| Total Unique Visitors: 611931 |
| Visitors Out: 1822 |
| Total Visitors Out: 2366 |
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| Asian Peanut Pizza Recipe |
| 2011-12-06 08:37:00 |
Asian Peanut Pizza RecipeThis is a spicy, Asian pizza. If you are adventuresome or like Thai food, try this recipe.This pizza is covered with toppings after the crust is baked, not before. If you don’t have leeks on hand, green onions may be substituted.Ingredients1 pizza crust mix or recipe made per directions1/2 cup Thai Peanut Sauce1/3 cup unsalted dry roasted peanuts1/4 cup sliced leeks1 pound cooked shrimp or chicken, diced1 cup shredded mozzarella1 tablespoon fresh cilantroDirectionsPreheat the oven to 450 degrees.Form the pizza dough into a pizza crust. Let it rest for ten minutes. Bake the pizza crust until it just starting to brown. It should be baked through but not browned. If you would like to check it with your thermometer, the internal temperature should 180 to 19...
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| New York White Pizza Recipe |
| 2011-12-06 08:33:00 |
New York White Pizza RecipeIngredients1 pizza crust mix or recipe made per directions1 large clove of garlic1/4 cup olive oil1 1/2 cup mozzarella cheese1/4 cup parmesan cheese1/4 cup Romano cheeseItalian spices as desiredDirectionsPreheat the oven to 450 degrees.Form the pizza dough into a pizza crust. Let it rest for ten minutes.Mince the garlic and mix it with two tablespoons of the olive oil. Spread the mixture over the crust.Sprinkle the cheeses evenly over the crust. Add the Italian spice. Drizzle the remaining olive oil over the toppings.Bake for 20 minutes or until the crust is baked and the cheeses are bubbly....
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| CLASSIC MINESTRONE SOUP |
| 2011-12-05 10:29:00 |
CLASSIC MINESTRONE SOUPThis is an all time favorite. The nice thing about it is that you can use whichever vegetables you have on hand. This recipe can start you off.Ingredients:2 large carrots, peeled and chopped 3 celery stalks, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 zucchini, chopped 1 cup broccoli florets 1 cup spinach leaves 1 can crushed tomatoes 1 cup canned kidney beans, rinsed 8 cups water 1 cup small pasta like elbows or orzo salt and pepper to taste Fresh chopped parsley for a garnishInstructions:Combine all of the ingredients except the pasta in a soup pot. Bring to a boil and then simmer for at least one hour until the vegetables are soft. Add pasta during the last fifteen minutes of cooking and cook for eight to ten minutes. You can also cook the soup ...
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| GREEK STYLE CHICKPEA SOUP |
| 2011-12-05 10:19:00 |
GREEK STYLE CHICKPEA SOUPThis is an example of a hearty Greek dish that is vegan friendly. Serve with slices of fresh, whole grain bread and a salad.Ingredients:3, 15 ounce cans of chickpeas, drained and rinsed1 large onion, chopped1 teaspoon dried rosemary3 tablespoons fresh, chopped parsley1 teaspoon sea salt4 cloves garlic, chopped fine1, 28 ounce can crushed tomatoes (keep the juice)3 cups water2 tablespoons olive oilSalt and pepper to tasteInstructions:Add all of the ingredients to a large pot. Bring to a boil, then simmer on low for an hour until flavors are well blended.You can also cook it in a crock pot on the low setting for 4-6 hours....
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| BLACK OLIVE HUMMUS |
| 2011-12-05 10:12:00 |
BLACK OLIVE HUMMUSHummus is a classic vegetarian food that is low in fat and high in protein. Spread on whole grain, vegan crackers or serve with bread.Ingredients:1, 15 oz can cooked chickpeas, drained and rinsed 1 tablespoon water 1/3 cup fresh lemon juice 1/4 cup pitted black olives, dicedInstructions:Combine all of the ingredients in a food processor or blender and pulse until creamy.Transfer to a serving dish and serve with crackers, bread, or whole grain pita wedges....
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| BRUSCHETTA |
| 2011-12-05 10:05:00 |
BRUSCHETTAA classic Italian dish that works great as an appetizer or snack. This is naturally vegan.Ingredients:¼ cup scallions, chopped1 large tomato, diced1 clove garlic, minced1 tablespoon dried basil6 slices fresh, whole grain bakery breadOlive oilInstructions:Preheat oven to 350 degrees. In a small mixing bowl, combine first four ingredients.Spray a baking sheet with nonstick cooking spray and arrange bread sliced on sheet.Spoon tomato mixture evenly over all four slices.Drizzle with olive oil. Bake for about 15 minutes, or until bread is toasted....
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| Mandarin Orange Rice And Shrimp Lettuce Wraps |
| 2011-12-02 09:55:00 |
Mandarin Orange Rice And Shrimp Lettuce WrapsIngredients1 can (11 ounces) mandarin oranges, drained, juice reservedWater as needed1 tablespoon vegetable oil, divided 1 teaspoon salt1 cup Adolphus Long Grain Premium Select White Rice2 tablespoons Thai sweet chili sauce, plus additional for topping1 pound medium shrimp, peeled and deveined12 large leaves bibb or iceberg lettuce1 cup carrots, matchstick cut or shreddedDirectionsCombine juice with enough water to equal 2 cups; pour into a saucepan.Stir in 1 teaspoon each of the oil and salt and bring to a boil.Stir in rice, cover and reduce to a simmer.Cook until liquid is absorbed. Stir in oranges and chili sauce; set aside.Heat remaining oil in a large skillet over medium heat.Add shrimp and sauté until cooked through. Arrange lettuce leave...
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| Eggplant with Pork |
| 2011-12-02 09:48:00 |
Eggplant with PorkIngredients½ pound lean ground pork1 tablespoon soy sauce1 tablespoon ginger, diced1 tablespoon green onion, chopped1 tablespoon garlic, minced1 eggplant, cubed1 tablespoon Dynasty Sesame Seed Oil¼ cup Dynasty Plum Sauce1 teaspoon Dynasty Szechwan Chili SauceDirectionsMix pork with soy sauce, ginger, green onion and garlic in a small bowl.Let stand for 15 minutes.Heat 1 tablespoon sesame oil in a large frypan and stir in eggplant.Cook for 3 minutes, or until softened.In the same pan, stir the pork mixture into the eggplant and cook for another 3 minutes, or until browned.Add plum sauce and chili sauce.Cook, stirring often, for 3 minutes until well coated and fully cooked.Remove from heat and serve with rice.(Makes 4 servings)...
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| Dynasty Stuffed Peppers |
| 2011-12-02 09:43:00 |
Dynasty Stuffed PeppersIngredients2 medium green bell peppers1 medium red bell pepper½ pound ground beef1 can (8 ounces) Dynasty Sliced Water Chestnuts, drained and chopped2 tablespoons tomato paste1 cup cooked Nishiki or Botan Rice, cooled2 cloves garlic, finely chopped1 tablespoon Dynasty Plum Sauce1 teaspoon soy sauce1 egg, lightly beaten6 slices Swiss cheeseDirectionsPreheat oven to 350ºF. Cut tops off peppers and discard.Remove seeds, cut in half and set aside.In a mixing bowl, combine beef, water chestnuts, tomato paste, rice, garlic, plum sauce, soy sauce and egg. Mix well. Place 6 pepper halves in a 13x9x2-inch baking dish. Scoop ½ cup of beef mixture into each Pepper.Cover and bake for 45 – 60 minutes, or until meat is fully cooked. Top each pepper with a slice of Swiss chees...
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| Chinese New Year Noodles |
| 2011-12-02 09:38:00 |
Chinese New Year NoodlesIngredients1 package KA-ME Lo Mein Noodles3 tablespoons stir-fry oil (International Collection)8 ounces skinless chicken breast, thinly sliced against the grain¼ cup soy sauce (Kikkoman)6 ounces snow peas, bok choy leaves or broccoli florets1 scallion, trimmed and thinly sliced diagonally8 shiitake mushrooms caps, thinly sliced1 large garlic clove, minced1 ounce ginger, minced1 teaspoon sesame oil (International Collection)Freshly ground black pepperDirectionsCook noodles in boiling water until tender yet firm, about 3 – 5 minutes.Drain. In a large skillet, heat 1 tablespoon stir-fry oil over high heat.Stir-fry chicken with 1 tablespoon soy sauce until cooked through, about 5 minutes.Set chicken aside.Add 1 tablespoon stir-fry oil to the skillet and cook vegetabl...
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