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Latest Activity: Aug 27, 2013
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Sounds really yummy beth. thanks for sharing
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.
! 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
Bacon Bombs:1 can (8ct.) Pillsbury Grands FlakyLayers BiscuitsCubed Mozzarella Cheese (1-1″ cubeper Bomb)2 lbs. of Bacon (1 slice per Bomb)SticksOil for frying (I used Canola)Directions:Cube up the Cheese, and cut eachBiscuit into fourths. Place one piece ofCheese inside a Biscuit quarter, androll it up in there, nice and tight…Wrap each rolled Bomb in a slice ofBacon, and secure it with a skewer ortoothpick…In a med/large pot, heat up approx.2″ of Oil (to 350 degrees) and fry themup in small batches. Maybe one ortwo at a time, the oil will expand sostay close…Drain them on some Paper Towel, butserve them up good and warm. YUM!!
Bella Rose sounds awesome since my brother is a pescetarian this perfect recipe .
raw falafel and tabouleh...one of my faves! (I copy/pasted the receipe from the website I originally got it from: http://www.rawfoodrecipes.com 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
1 tablespoon sea salt
freshly ground black pepperTahini 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 saltHot 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.
1) Mix all the ingredients until smooth.
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.
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 Biscuits1 Box of instant Vanilla JELL-O1 1/2 Cups of Cinnamon SugarOil for fryingA flavor injector (usually found by the marinades and bbq sauces)Directions: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!
Loaded Potato and Chicken Casserole2 pounds boneless chicken breasts, cubed (1")8-10 medium potatoes, cut in 1/2" cubes1/3 cup olive oil1&1/2 tsp salt1 Tbsp. black pepper1 Tbsp. paprika2 Tbsp. garlic powder6 Tbsp. hot sauceTopping:2 cups fiesta blend cheese1 cup crumbled bacon1 cup diced green onionPreheat 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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