Pour on Salad Dressing recipes

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Oatmeal Cake

Old Time Oatmeal Cake
1 cup oatmeal ( Pour 1 1/2 cups boiling water over oatmeal and let stand for 10 minutes). Not Instant
1 cup white sugar
1 cup brown sugar, firmly packed
3 /4 Cup butter softened
2 eggs
1/2 tsp. salt
1 tsp cinnamon
1 tsp vanilla.
Milx above, add moistened oatmeal and stir.
Then add:
1 1/2 cups all-purpose flour, can substitute half flour as wheat flour I do
1 tsp baking soda
1 tsp baking powder
Pour into 10" cast iron skillet or 9 x 13 greased baking dish and bake 40-45 minutes on 350 ,Let stand for 5 minutes and spread the following mixture over top.
Topping:
Melt 1/3 cup butter, add 3/4 cup brown sugar (firmly packed), 1/3 cup evaporated milk or half & half, 1 tsp. vanilla, 1 cup angel flake coconut and 3/4 cup chopped nuts, bring to boil, boil for at least 1 minute can add fries apples to topping cook , fry anyway you'd like , peaches is also good just proceed as you do with apples. Can mix into topping or pour directly on hot cake out of oven.

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Garlic Bread

This is a simple crusty garlic bread. Make and serve with any Italian pasta dish or serve with marinara sauce as a snack.

 Ingredients

• Garlic smashed and minced 3 to 4 cloves (use more or less to your taste)
• Butter - 1/2 - 1 cup
• Parmesan Cheese (finely grated or powdered) - 1/4 cup
• Bread of your choice - 1 loaf french baguette
• Fresh or dried parsley - few

Method

• Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
• Split the loaf length ways down the middle and cut into 3 or 4 inch sections. Spread the butter mixture over the bread.
• Preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying with some oil. Arrange the bread on the tray & sprinkle some parsley leaves.
• Bake the bread until it becomes golden color. 
• Serve hot 

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Chili Substitute Recipe for Dips or Eating

 Fry 1 pound hamburger, ground turkey or chicken,

mix in a packet of taco seasoning,

add 1 can drained and rinsed black beans and one of pinto beans.

Then you can eat it in a bowl, wrapped up in a tortilla, taco filling, as topping for nachos, topping for

eggs, taco salad - however you would like to eat it. I always serve with shredded cheese, diced onion,

shredded lettuce, diced tomatoes and hot sauce.

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Vegan, Gluten-Free Pumpkin Yule Log

Pumpkin Yule Log Raw, Vegan, Gluten-Free Holiday 

Dessert Recipe,

Cake:

1/2 cup buckwheat groats (soaked & dehydrated from staple stash)

1/2 cup sunflower seeds (soaked & dehydrated from staple stash)

2 1/2 cups pumpkin (one small pie pumpkin, peeled, seededand chopped)

1/2 cup raisins, soaked in water for 15 minutes

4 large dates, soaked in water for 15 minutes, pits removed

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 thin slices of fresh ginger

1/2 cup water
            
3/4 cup ground flax seed

Drain the raisins and dates.  Place above ingredients, except the flax seed, in high-speed blender.  Process with tamper until smooth (about 30 seconds).  Transfer mixture to large mixing bowl and stir in the ground flax seed.  Spread mixture onto dehydrator tray lined with Paraflex sheet.  Dehydrate at 105 degrees Fahrenheit for 2 hours, then flip cake over onto mesh tray and peel off Paraflex sheet.  Dehydrate another 2-3 hours until cake is dry on both sides but still flexible.

Filling:

1 cup pecans, soaked in water for 2 hours

1/2 cup sunflower seeds (soaked & dehydrated from staple stash)

1 large apple, cored and quartered

8 large dates, soaked in water for 15 minutes, pits removed

2 teaspoons vanilla powder

1/2 cup shredded coconut


Place all filling ingredients in high-speed blender.  Run on high-speed, with tamper, for about 30 seconds, until smooth.  Spread filling evenly over dehydrated cake and roll into log-like shape.  Refrigerate or freeze if desired.  Decorate with mint leaves and dried cranberries for a festive appearance.

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Roasted Brussels Sprouts With Grapes and Walnuts

Ingredients:
4 cups fresh Brussels sprouts, halved
2 -3 cups red seedless grapes
1/2 cup shelled walnuts (large pieces, not diced)
2 tablespoons olive oil
2 tablespoons fresh thyme
Salt and pepper to taste
2 -3 tablespoons balsamic vinegar

Directions:
Pre-heat the oven to 450 degrees.

Arrange brussels sprouts, walnuts and grapes on a sheet pan (lined with tinfoil for easy clean-up) and drizzle with olive oil. Sprinkle with thyme leaves and season with salt & pepper.
Roast until caramelized and tender, about 20 minutes.

As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat.

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Auggie's Asian Style Cole Slaw

Ingredients:
1 pkg tri color cole slaw
1 tbsp of canola or peanut oil
1 tsp sea salt (kosher)
2 tbsp of the rice vinegar
1 tbsp brown sugar
1/2 tbsp of sesame oil
1 tsp Shiracha
1 tsp garlic powder

Instructions:
In a large bowl, toss the cole slaw mix with half of the sliced scallions, 1 tbsp of canola or peanut oil, 1 tsp salt, 2 tbsp of the rice vinegar, 1 tbsp brown sugar, 1/2 tbsp of sesame oil, 1 tsp Shiracha an 1 tsp garlic powder. Toss and place in the refrigerator.

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Butternut Squash & Tomato Posole

1 28-ounce can whole peeled tomatoes, preferably no-salt added
1 tablespoon canola oil
2 cups chopped red onion
4 cloves garlic, minced
2 tablespoons chili powder
3 cups diced (1/2-inch) peeled butternut squash (see Tip)
1 1/2 cups vegetable broth
1 15-ounce can white hominy, rinsed
1 15-ounce can pinto beans, rinsed
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro
Preparation

Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).
Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.
Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.

Tips & Notes

For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.
If you only stock one type of canned tomato, opt for versatile whole plum tomatoes. Break them up for chunky stews, dice them if you want smaller pieces or puree them to use in a sauce.

Nutrition

Per serving: 335 calories; 10 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 9 g protein; 16 g fiber; 688 mg sodium; 1147 mg potassium.

Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (74% dv), Potassium (33% dv), Folate (30% dv), Iron & Magnesium (23% dv), Calcium (16% dv)

Carbohydrate Servings: 3

Exchanges: 2 starch, 2 1/2 vegetable, 1 lean meat, 2 fat

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Coles Green Beans

 

Fresh green beans 6-8 cherry tomatoes halves
1/2 cup mushrooms
1/2 cup minced onions
2 garlic cloves minced
3/4 cup olive oil

Directions
Place oil into saute pan
Sweat onions and garlic
Add mushrooms,green beans cook about 5 minutes. 

Add cherry halves. 

Cook until green beans still have a snap

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Vegetarian Chili

2 tablespoons vegetable oil
1 large onion, chopped
4 large cloves garlic, minced
3 tablespoons chili powder
1 medium-size sweet green pepper, cored, seeded and diced
1 medium-size sweet red pepper, cored, seeded and diced
1 medium-size zucchini, diced
1 medium-size yellow squash, diced
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper (cayenne)
1 can (14.5 ounces) stewed tomatoes
1 can (11 ounces) corn kernels, drained
1 can (15.5 ounces) black beans, drained and rinsed
1/4 teaspoon salt
Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese

Directions

Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.

Serve with the accompaniments, if desired.

Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole

3 ripe avocados, peeled and pitted

3 tablespoons finely chopped red onion

3 tablespoons fresh-squeezed lime juice

2 tablespoons chopped cilantro leaves

1 jalepeno, seeded and minced

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro, jalapeno, salt, and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.

Read more at: http://www.foodnetwork.com/recipes/good-food-fast-with-family-circle/vegetarian-chili-recipe/index.html?oc=linkback

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Tortolias whit stuffed Potatoes

• 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
• 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
• 2-1/4 tsp. coarse salt
• 12 to 14 oz. onions (2 to 3 medium), diced
• 5 medium cloves garlic, very coarsely chopped (optional)
• 6 large eggs
• 1/8 tsp. freshly ground black pepper (optional)

In a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.
Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it's clean. Scrape out any stuck-on bits, if necessary.
In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minutes. You may need to nudge the tortilla loose with a knife or spatula.
Set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (See How to do the flip for photos of this process.) Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minutes.

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Tuna sliders

Prepare a can of tuna as you perfer, I dress it with a part mayo, part Greek yogurt mixture, pepper, onion powder, lemon zest. Add salt in lightly to get desired taste (you use less salt this way)

Then slice zucchini squash lengthwise in four slices, brush with small amount of extra virgin olive oil and salt and pepper. Now you can either put the slices on grill or brown in a pan. Either way it takes less than 2 minutes. Place slices on plate and pile tuna on slices.....if you feel fancy dice some tomatoes on top and if you not watching weight add some cheese...You will not miss the bread!

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Bacon & Chicken Alfredo Pizza Recipe

Chicken Bacon Alfredo Pizza Recipe

Ingredients:
2 Tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 Tablespoon flour, plus more for dusting
1/2 cup + 2 Tablespoons heavy cream (could be substituted for half and half)
1/2 cup + 2 Tablespoons milk
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste
Nonstick cooking spray
1 (16 ounce) tube refrigerated pizza dough
1 cup shredded Mozzarella cheese
1 1/2 cups cooked chicken,
cubed 8 slices bacon, cooked and chopped
2 Tablespoons chopped green onions
Add your favorite pizza toppings

Directions:

Preheat oven to 425 degrees.
In a sauce pan over medium heat,
 melt butter and mix in garlic powder and onion powder.
Whisk in flour and stir constantly for one minute.
Slowly whisk in cream and milk.
Bring mixture to a gentle bubble and allow to gently boil for 20 seconds, stirring constantly.
Remove from heat, add Parmesan, season with salt and pepper then return to warm heat, stirring occasionally until ready to use.
On a lightly floured surface, roll out pizza dough into a 13-14 inch round crust.
Place dough on a greased (using nonstick cooking spray) pizza pan or baking dish.
Spread Alfredo sauce over dough coming within about 1 inch of the edge.
Sprinkle on Mozzarella and top with chicken, bacon and green onion.
Bake for 14-16 minutes or until crust is golden brown. Cut into slices and serve.

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Salsa Recipe by Catherin

                           Salsa Recipe by Catherin

25 # Tomatoes
green bell peppers
yellow bell pepper
orange bell pepper
yellow onions
long green onions
jalapenos
habaneros ( if you want HOT salsa)
cilantro ( leaves ONLY)   

Mexican oregano ( if you have some)
garlic
salt & pepper
vinegar
Parboil tomaotes till skins split.

put into bowl of Ice water.. Peel tomatoes, core and cut... Put into colander and let drain for hours into bowl in frig. to get out all the excess water in the tomatoes. I let mine drain over night in refrigerator.

take all seeds out of bell peppers and jalapenos.Be sure to wear gloves

Dice peppers, onions, jalapenos and cut green onions

press garlic , and chop cilantro ( I use jar garlic )

Mix all ingredients togather salt and pepper.. and mexican oregano.. ad a small amount of vinegar

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Chillin Vegitirian Chili

Chili 😊

1 large sweet onion chopped
3 cloves garlic, minced
1 chopped green bell pepper
1 chopped red bell pepper
1 chopped yellow or orange pepper
1 tablespoon chili powder
1 (28 ounce) can organic diced tomatoes with liquid ( I like the fire roasted)
And I sometimes add another small can if needed.
1 can organic black beans
1 can organic pinto beans
1 can organic kidney beans with liquid
1 can organic whole kernel corn, undrained
1 tablespoon ground cumin
1 zucchini chopped
1 yellow squash chopped

Sauté the onions with a bit of olive oil or coconut oil... You could even use Pam if you want, til they are browned a little bit.
Add the onions and everything else into the crock pot. I turn it on high til it gets hot then put it on low... Usually is ready in about 4 hours, but you can let it cook forever and it won't taste bad. Put any other veggies you think of, as well

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Black bean salsa by Tracy Vaughan

Tracy Vaughan's

Black bean salsa
1 can black beans
1 med onion diced
1 can Mexican style corn
1 can diced tomatoes with green chili
1 can green chilies diced
1 tablespoon garlic minced
1 can salsa Verde
1/8 teaspoon cumin
Salt and pepper to taste

Rinse and drain the black beans.in a large bowl combine all ingredients. Mix well and chill for at least two hours serve with tortilla chips.

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