Recipie sharing (devil)

[SoulTYPE]

Diners does not exist in Australia. But if US has it, you can be assured it will be introduced here 10 years later as a "brand new" concept, lol.

[mrscardero]

Originally Posted by SoulTYPE01

Diners does not exist in Australia. But if US has it, you can be assured it will be introduced here 10 years later as a "brand new" concept, lol.

Silly me. Well. Do you have Wendy's? Anything? Something? OMG....I don't know what I would do with out a Diner...

[SoulTYPE]

Yah we have Wendys. Haven't had it for YEARS cos I have sensitive teeth.

Damn you whoever created Coca COla

[mrscardero]

Originally Posted by SoulTYPE01

Yah we have Wendys. Haven't had it for YEARS cos I have sensitive teeth.

Damn you whoever created Coca COla

Are you sure it's not from all the candy you ate?

[martha]

No diners in Australia. Now I know where to go to start a business. Think of it, kangaroo steaks, eggs and home fried potatoes for breakfast! I can see the Aussies lining up now.

Joyfully,
Martha

[mrscardero]

Originally Posted by martha

No diners in Australia. Now I know where to go to start a business. Think of it, kangaroo steaks, eggs and home fried potatoes for breakfast! I can see the Aussies lining up now.

Joyfully,
Martha

Gotta start somewhere where money will flow.

[martha]

Money?! What a concept. My money flows alwright...right through my fingers. Money is useful
Money is fine
I just wish I had some
At least some of the time

Joyfull anyway,
Martha

[mrscardero]

Originally Posted by huajiro

I need some ideas for quick vegetarian meals. I practically eat the same thing everyday.

Tomato with Tofu salad filling: 4 serving

4 medium tomatoes
1 (12.3 oz.) pkg. firm or extra-firm tofu
1/4 cup light mayonnaise or salad dressing
2 teastpoons prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
3 tablespoons chopped green onions
4 lettuce leaves

(1) Cut thin slice of bottom of each tomato. Cut stem end off each tomato; scoop out and discard pulp. Drain tomato shells well.

(2) Drain tofu if necessary; gently press between layers of paper towels to remove excess moisture.

(3) In medium bowl, combine mayonnaise, mustard, salt and pepper; blend well. Add tofu, celery and onions; stir gently with fork until well mixed and tofu is crumbly.

(4) To serve, line individual plates with lettuce. Place tomato shells on lettuce. Spoon salad mixture into shells. If desired, garnish with additional green onions.

[martha]

I have a nice one for the vegetarians. I have taken it from The Whole Soy Cookbook, by Patricia Greenberg. Hope you like it.

Warm Salad of Roasted Portobbello Mushrooms with Creamy Garlic Dressing.

DRESSING:
8 garlic cloves
2 tablespoons olive oil, plus a little extra for brushing.
2 tablespoons of honey
3 tablespoons of balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup soy milk

SALAD:
3 large Portobello mushrooms
2 tablespoons of olive oil
3 garlic cloves, finely chopped
4 plum tomatoes, chopped
1 head red leaf lettuce

PREPARE:

Preheat oven to 375 F . Peel the garlic and place cloves on cookie sheet. Brush lightly w/olive oil and roast 15 min, until slightly brown. Remove and cool.
Combine the roasted garlic, honey, vinegars, salt and pepper in a blender or food processor. Blend on high for 30 seconds while drizzling the remaining olive oil into the mixture. Gradually add the soy milk and continue blending until the mix attains a creamy consistancy. Set aside. (Makes 1 1/2 cups; extra dressing will keep in refrigerator for up to one week)
Preheat the broiler. Cut the mushrooms into long thick slices and coat w/olive oil. Place in a small shallow, baking pan and sprinkle chopped garlic on top. Cover with the tomatoes and broil for 15 minutes, until tomatoes are soft. Remove from oven and set aside.
Line salad plates with lettuce. Divide the mushrooms and tomatoes among them, arranging the slices as evenly as possible. Drizzle 2 tablespoons of dressing over each portion and serve immediately.
That is it, but I am sure one could add to or detract from certain ingredients to make this recipe ones own. Enjoy! Bon Appetite.

Joyfully
Martha

[mrscardero]

Mexican Veggie Folds:

1 tablespoon oil
1 medium carrot, thinly sliced
1 medium onion, cut into 1/4 inch slices seperated into rings
1 medium red bell pepper, cut into 1/2 inch strips
1 medium zucchini, halved lengthwise, sliced
1 (8 oz.) pkg. (3 cups) sliced mushrooms
1 (14.5 oz.) pkg. Old El Paso Soft Taco Dinner Kit
1/4 cup water
1/2 cup light sour cream

(1) Heat oil in 12 inch non stick skillet or wok over medium-high heat until hot. Add carrot, onion, bell peppers, zucchini and mushrooms; cook and stir 6-8 minutes until vegetables are crisp-tender.

(2) Stir in taco seasoning from dinner kit and water; cook 2-4 minutes or until sause is bubbly and thickened, stirring frequently.

(3) Stack tortillas from dinner kit on microwave safe plate; cover with microwave safe plastic wrap. Microwave on high for 1 minute

(4) To serve, place 2 warm tortillas on each of 5 dinner plates. Spoon about 1/2 cup vegetable mixture in center of each tortilla. Fold each tortilla in half. Top with sour cream and taco sauce from dinner kit.