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Article excerpt posted on en.intercer.net from Adventist Review Updates.
Seven Layer Dip
Every layer of this dip is delicious and you get to eat every one of them!
refried beans
IMO sour cream subtitute
guacamole
salsa
soy cheese, mixture of cheddar and mozzarella
green onion, finely chopped
olives, sliced
Using a 8 by 8 glass dish, place a layer of each of the folowing in this order: beans, sour cream substitute, guacamole and salsa. Then add the cheeses sprinkled over salsa. Add green onions and olives. Refrigerate.
Note: IMO is a U.S. product, not available in Canada.
Servings: 16
Submitted by Victor Chant
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Seven Layer Dip
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Fruit Smoothie
Quick and easy smoothie mix that allows you to experiment with your personal fruit choices.
8 oz can of pineapple with juice (or 1/2 of a 20 oz can)
1/2 C orange juice
1/2 C soy milk
2 frozen bananas
frozen strawberries and/or other frozen fruit of your choice
Blend together pineapple, orange juice, soy milk and frozen bananas. Gradually add strawberries and/or other frozen fruit as you are blending unil you reach the 6 cup mark on your blender. You may need to adjust the amount of fruit or liquid depending on your blender and desired consistency. Blend until smooth and serve immediately.
Servings: 6
Submitted by Alana Murphy
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Fruit Smoothie
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Noodle Casserole Deluxe
This is a hearty noodle dish that serves a crowd. Can be made in advance and frozen.
12-16 oz of your favorite type of noodle
1lb or a lg head of fresh broccoli (can use frozen florets or pieces)
1-12.5 oz can Worthington Fri-Chik, drained and diced (reserve liquid)
Seasoned bread crumbs or corn flake crumbles
Cashew Sauce:
2 1/4 C raw cashews
3 C water
3 heaping Tbsp Brewers Yeast
3 Tbsp onion powder or dried onion flakes
1 1/2 tsp garlic powder
3 tsp salt
3 Tbsp lemon juice
3/4 C oil
Liquid from Fri-Chik
Cook noodles according to package instructions, rinse and drain. Put into a large mixing bowl, set aside. Prepare broccoli by cutting up into thumb nail size pieces. Add broccoli and Fri-Chik to cooked noodles. Put all the cashew sauce ingredients into a Vita-Mix or blender and run on high until liquefied. Pour over the noodle mixture and mix well. Pour into greased casserole dish and cover. Bake at 350° for one hour. Remove lid and sprinkle with bread or corn flake crumbs and return to oven until browned.
This dish can be made ahead of time and frozen before baking. Thaw overnight in refrigerator before baking.
Servings: 10-12
Submitted by Ginny Frost
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Noodle Casserole Deluxe
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Angel Biscuits
Light and fluffy as a cloud, these biscuits are “angelic” to be sure!
1/3 C warm water (105° to 115° F) 1 pkg active dry yeast
1 Tbs brown sugar
1 1/2 C unbleached white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 C shortening
3/4 C cultured buttermilk—from skim milk (or soured milk*)
In small bowl, combine water, yeast, and brown sugar. Let stand until foamy.
In a large bowl, stir together flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the shortening. Add the yeast mixture and buttermilk and stir until a soft dough forms. Knead on a lightly floured surface for 30 seconds. Pat or roll to 1/2″ thick. Cut with a biscuit cutter, rerolling and cutting the scraps of dough. Place on ungreased baking sheet. Bake at 450° F for 7 to 9 minutes or until golden brown.
*If you don’t have buttermilk use this: In a 1-C glass measuring cup, measure 1 Tbsp lemon juice or vinegar, then add enough 1% low fat milk to measure 1 cup. Let stand for 5 minutes.
Servings: 22 biscuits
Submitted by Debby Shabo Wade
Read more at the source: Angel Biscuits
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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