German Grandmother's Saurerkraut Ball

Sunday, October 31, 2010


3 pounds of pork sausage/1 cup of onions, chopped/4 pounds of sauerkraut, drained and chopped/1/2 cup plain dry bread crumbs /2- 8 oz packages Neufchatel cheese/3 Tbs. parsley/2 tsp dry mustard/1 tsp. garlic powder (or more to taste)/1 tsp. Tony Chachere's Creole Seasoning (or seasoned salt for milder flavor)/1 cup of flour/1 cup of skim milk
pepper (black or red) to taste/For coating:2 1/2 cups flour/2 1/2 cups of bread crumbs
4 eggs beaten with a 2 tbs. water

Peanut Oil for frying


Brown sausage with onions and drain well. Add rest of ingredients and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in flour, then egg mixture, and coat with bread crumbs. Fry for 3 minutes or until browned and hot through.

Makes 11 dozen, 1 inch balls. Balls can be reheated on a cookie sheet at 375 degrees for 10 minutes, or microwaved for 30 seconds. Serve with a BBQ sauce for dipping, if desired.

Holes Of a Donut

Friday, October 29, 2010

a tube of buttermilk biscuits
•oil for frying

Pop the tube of biscuits. Cut 1 biscuit in 4 quarters. Roll each quarter to form a ball.
Fry the donut holes in oil until golden brown. About 6-8 minutes or so. You’ll probably have to do this in batches. Drain the excess oil.
Divide the donut holes in half. Add some in the sugar and cinnamon mixture, cover the container, then shake shake shake. Do the same thing with the other half using the sugar mixture.
You can use powdered sugar too if you want. I ran out because I made cupcakes for my son’s school days prior. But yes, that’s an option too.

Product Review Sweet and soar chicken

Wednesday, October 27, 2010

I will be featuring 3 favorite vegetarian products ever 4-8 weeks

Morning Star Sweet and Soar Chicken
This is a rather new product by Morning star farms. Perfect for lunch, very quick and easy. I love this because Im fond of sweet and sour chicken but found it hard to mock. This product taste exactly like sweet ans soar chicken you would buy at a chinese restraunt. YUM!

Morningstar corn dogs are so tasty you would swear they where the real thing. And guess what they are coming back

Potato Spinach Casserole

Tuesday, October 26, 2010

1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese to make it vegan use a vegan cheese, Daiya tofutti etc,
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream

For this yummy Turkish breakfast Dish follow these instructions
1.Heat oven 400 degrees FGrease a 2 quart casserole dish. 2.Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
3.In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
4.Bake for 15 minutes. Add cheese and bake 5 minutes longer.

Turkish Short Bread

250 gr butter/margarine, at room temperature/9-10 Tbsp powdered sugar/1 Tbsp vanilla
3 cups corn starch/2 cups all purpose flour/½ cup powdered sugar for top

Put powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead till the dough becomes smooth and soft. You do not need to use all the flour mentioned, if you think the dough is already soft and smooth Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, . Use a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish. Let them cool and sprinkle with powdered sugar on tops with a strainer.

Artichokes With Egg

2 Artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1 tsp butter/1/3 cup hot water/Salt/Pepper/2 small size eggs/Yogurt Sauce/1/2 cup plain Turkish yogurt
1 1/2 tbsp flour, all purpose/Garnish:1 tbsp butter/1 tsp paprika/1/2 tsp cayenne/2 green onion, sliced

Place artichokes, 1 tbsp butter and 1/3 cup hot water in a small sized pot, put the lid on. Cook over a little bit under medium heat until the artichokes are tender. Place the cooked artichokes with their juice in a small oven dish. Whisk the all Yogurt Sauce ingredients in a small bowl, pour all around the artichokes. Preheat the oven to 400 F (200 C). Place the dish on the top rack of the oven. After 10 minutes crack the eggs top of the each artichokes. Change the setting of the oven to broil (grill). Put back on the top rack again and and cook until the eggs white are cooked. Meanwhile, melt the butter in a small sauce pan. Add the cayenne and paprika. Pour all over the dish. Sprinkle the chopped spring onions all over the top. Serve Artichokes with Eggs while still warm with freshly baked Turkish bread.

From Binnurs Turkish cook book

Hungarian Mushroom Soup "CreamY"

2 c. chopped onions/3 tbsp. all-purpose/1 tsp. salt/ground black pepper/2 tsp. lemon juice/1/4 c. chopped fresh pa/1 lb sliced mushrooms/2 tsp. dried dill/1 tbsp. paprika/1 tbsp. soy sauce/2 c.vegetarianbroth/1 c. milk/4 tbsp. unsalted butter
1/4 cup of diced parcsley

Add some butter to a large pot over medium flame.
Saute the onions for 5 min.
Next add the mushrooms cook 5 min.
Add in the dill, paprika, soy sauce, and the broth.
Reduce to low, cover with a lid and simmer for approx 15 min.
Now in a separate bowl, whick together the milk and flour
Pour this in the soup and stir.
Next you want to cover this with a lid and cook on low for 15 min.
Finally, add in salt, pepper, lemon juice, parsley, and sour cream.
Mix this all together and cook on low for approx. 3-5 in.
Ladle up and serve!

Portabella Sub

Saturday, October 23, 2010

1 tablespoon butter
1/4 cup chopped red shallots
2 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh garlic
1 teaspoon hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup fresh spinach leaves
1/4 cup diced portabella mushroom caps
1/4 cup diced yellow bell pepper
1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
1 tablespoon balsamic vinegar
1 hoagie roll, split lengthwise

1.Melt butter in skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
2.Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
3.Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

Frosty Clementines

Tuesday, October 19, 2010

16 large clementines or small
17g/60z/scant 1 cup unrefined caster
sugar 105nl/7 tsp water
lemon juice 2
1. Slice the tops off 12 of the clementines. scrap out the insides. put hollow clementines aside in a refrigerator. Put sugar and water in a pan, heat on low. now boil and stir the lemon juice in. Beat mix with a churner, blender or and ice cream maker. Freeze the mix in a container for 4 hours. Take out Clementine shells and mix. Pack the shells with you frozen mix, now return to the freezer for 30 minuts befor serving.

Baked Sweet Potato

Monday, October 18, 2010

•1/2 cup brown sugar
•1/3 cup water
•1 tablespoon butter (to make vegan use mock butter)
•1/4 teaspoon salt
•3 medium sweet potatoes, cooked, peeled, and sliced

In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer for 5 minutes. Add sliced sweet potatoes. Simmer for 10 minutes, turning frequently.
Serves 4.

Steakhouse Grillers Prime Patty Melt

2 teaspoons butter or margarine/1 cup thinly sliced red onion/1 cup sliced fresh mushrooms/2 Morningstar Farms® Grillers® Prime Veggie Burgers/2 teaspoons butter or margarine, softened/4 slices marble rye bread/1 tablespoon steak sauce/2 (1 ounce) slices Swiss cheese
1.In large nonstick skillet melt 2 teaspoons butter. Add onion. Cook, uncovered, over medium-low heat about 10 minutes or until onion is tender and beginning to brown, stirring occasionally.
2.Add mushrooms to onion. Cook, stirring occasionally, over medium-low heat for 3 to 4 minutes or until mushrooms are tender. Remove from skillet. Keep warm.
3.Add burgers to same skillet. Cook over medium heat, uncovered, for 7 to 8 minutes or until heated through, turning once. Remove from skillet. Keep warm.
4.Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread 2 teaspoons softened butter on one side of bread slices. Place two bread slices, butter side down, in skillet. Top with burgers, steak sauce, onion mixture and cheese. Place remaining bread slices, butter side up, on top. Cook, covered, over medium-low heat for 2 to 4 minutes or until golden brown on bottoms. Turn. Cook, uncovered, for 2 to 3 minutes more or until cheese melts and bread is golden brown. Cut in half. Serve immediately.
5.ON THE GRILL: Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

Ever go to stake and shake and get their steak melt? Well this is a vegetarian version of it. This recipe is from

Vegan Chocolate Chip Cookies!

Yummy Vegan Chocolate Chip Cookies: This is not my recipe its from
4 tablespoons ground flax seed
6 tablespoons warm water2 1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup vegan white sugar
1 cup Earth Balance butter, softened
4 teaspoons vanilla extract
2 cups vegan chocolate chips

Preheat oven to 300 degrees.
Whisk together your flax seed and warm water in a small bowl. Set aside.
Sift your flour, baking soda and salt together into a large bowl. Set that aside.
Go back to your small bowl with the flax seed. Stir in the sugars, butter, and vanilla by hand until well-mixed.
Make a well in the dry flour mixture and pour your wet mixture into it. Then gently stir everything together by hand until just-blended. Do not overmix.
Gently fold in chocolate chips.
Use a well-rounded teaspoon or tablespoon, or a cookie scoop (which is what I used) and place cookie dough 2-inches apart on ungreased sheet.
Bake for 20 - 25 minutes, until nice and golden brown.

Fried Rice & Japanese Mayo

Saturday, October 9, 2010

2 cups enriched white rice
4 cups water
2/3 cup chopped up baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste

1.In saucepan, mix rice and water. Bring to boil. Reduce heat, cover, simmering for 20 minutes.
2.In a small pan, boil carrots and peas in water for 4 minutes. Then drain it.
3.Heat over high heat. Add, then stir in carrots and peas; cook 30 seconds. Crack eggs, stir. Stir cooked rice in. Add soy sauce, and toss rice to coat. Serve in a bowl and Add Japanese mayo. Not regular mayo, Japanese mayo, being that thats what adds the flavor!

Stuffed Shells with Spinach

Friday, October 1, 2010

◦12 oz of large pasta shells/◦2 c ricotta cheese/◦1/3 Parmesan cheese, grated/◦1 c mozzarella cheese/ grated or diced/◦1/3 c fresh parsley/ chopped dash nutmeg/4-5 c Italian tomato sauce note if you a vegan get mock cheese. If you don't want to use cheese at all replace it with Spinach. YUM!

Preheat oven to 350. Boil the pasta shells until done, drain, and set aside.Mix cheeses, parsley, and nutmeg. Put enough tomato sauce into baking dish to cover the bottom. Fill shells and put a single layer in the pan. Cover with sauce, put foil over pan, let bake for 30 minutes. So
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6 roma (plum) tomatoes, chopped/ 1/2 cup sun-dried tomatoes, packed in oil/3 cloves minced garlic/1/4 cup olive oil/2 tablespoons balsamic vinegar/1/4 cup fresh basil, stems removed/1/4 teaspoon salt/1/4 teaspoon ground black pepper/
1 French baguette/2 cups shredded mozzarella cheese, if you want to make it vegan use a product such as Daiya mzeralla cheese, tofutti etc which is easy to find.
1.Preheat the oven on broiler.
2.In large bowl, mix roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Letmixture to sit for 10 minutes.
3.Cut baguette into 3/4-inch slices. On a baking sheet, place the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.Broil for 5 minutes, or until the cheese is melted.

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