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Latest Activity: Aug 27, 2013

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Comment by angela kozma on August 27, 2013 at 2:34pm

Sounds really yummy beth. thanks for sharing

Comment by Beth on August 25, 2013 at 1:44pm

I invented some wontons last week and have been recreating them with different varieties of fillings every since. Basically, I took some wonton wraps, brushed each side with olive oil, filled them with small pieces of precooked shrimp, sauteed onions, and kale, then wrapped them up into tiny pillows and cooked them at 325 degrees for 15 minutes. Yesterday I made a veggie version with onion, green pepper, kale and carrots. But really you could fill them with any meat/veggie combo you like.

Comment by angela kozma on April 21, 2013 at 5:32pm

Swamp Juice

! can frozen oj

1/8 large bottle of orange vodka 

1/4 bottle blue curacao

make orange juice as directed on can

add vodka and blue curacao

makes enough for 5 to 10 people

turns neon green

Comment by angela kozma on April 21, 2013 at 5:27pm

Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Oil for frying (I used Canola)
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

Comment by angela kozma on April 16, 2013 at 4:17pm

Bella Rose sounds awesome since my brother is a pescetarian this perfect recipe .

Comment by Belle Rose on April 16, 2013 at 4:22am

raw falafel and of my faves! (I copy/pasted the receipe from the website I originally got it from: another one of my favorite things...)


2 portobello mushroom caps - cubed

2 medium carrots - peeled and sliced

1/2 small onion - diced

1 garlic clove - sliced

3 tablespoons olive oil

1 teaspoon sea salt

1 cup raw pistachios

3/4 cup raw almonds

3/4 cup sunflower seeds - soaked for at least 30 minutes

1/4 cup chopped parsley or cilantro

3/4 teaspoon ground cumin

1 teaspoon fresh lemon juice

freshly ground black pepper

1/2 cup ground flax seeds

1/4 cup sesame seeds


1 large cauliflower head - florets only

3 cups cucumber - peeled, seeded, and finely diced

3 cups chopped parsley or cilantro

3 cups tomato - seeded and diced

1/3 cup scallions - thinly sliced

1/4 cup fresh lemon juice

3 tablespoons olive oil

1 tablespoon sea salt

freshly ground black pepper

Tahini sauce
(Although this dish tastes best with these sauces, they are optional. You can also use your own favourite sauce.)

1 cup raw sesame tahini

1 cup water

1 tablespoon olive oil

1 1/2 tablespoons fresh lemon juice

1 teaspoon sea salt

Hot sauce

1 red bell pepper - seeded and chopped

4 teaspoons olive oil

1 medium tomato - chopped

1 stalk celery - chopped

1/2 shallot - chopped

2 teaspoons fresh lemon juice

1/2 teaspoon chili powder

1/8 to 1/4 teaspoon cayenne pepper

1/2 teaspoon raw agave nectar

1/4 teaspoon paprika

1/2 teaspoon sea salt



1) Mix together the mushrooms, carrots, onion, garlic, 2 tablespoons of olive oil, and a pinch of salt.

2) Spread on Teflex-lined dehydrator trays and dehydrate at 115F for 1 hour.

3) After dehydration, pulse the mixture in a food processor to achieve small pieces. Transfer to a large bowl and set aside.

4) In a food processor, grind the nuts and sunflower seeds to a crumbly texture.

5) Add the ground nuts, parsley, cumin and lemon juice to the mushroom-vegetable mixture and mix thoroughly, seasoning with salt and pepper.

6) Form into spheres, and roll each one in a mix of ground flaxseeds and sesame seeds.

7) Dehydrate on a screen-lined tray for 2 hours before serving.


1) Whirl the cauliflower in a food processor until finely chopped. Take care to not over-chop it to preserve the crunchy texture.

2) Toss with the remaining ingredients in a large mixing bowl.

3)Serve on romaine lettuce or baby spinach leaves with the falafel and sauces.

Tahini sauce

1) Mix all the ingredients until smooth.

Hot sauce

1) Coat the red pepper in 1 teaspoon of the olive oil and dehydrate for an hour.

2) In a high speed blender, blend the pepper with all the remaining ingredients until smooth.

Comment by angela kozma on April 16, 2013 at 12:21am
Comment by angela kozma on April 16, 2013 at 12:20am

Comment by angela kozma on April 16, 2013 at 12:16am

Snickerdoodle Poppers --- shut the front door! This one is too good not to SHARE with your friends -- do it! :) 

1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)

Unroll the biscuits and cut them into fourths. Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream! 

In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

Comment by angela kozma on April 16, 2013 at 12:15am

Loaded Potato and Chicken Casserole
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.


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