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Pistachio Pudding Cake

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This rich and nutty bundt cake will be impressive whenever served.

1/3 C chopped pecans
1/3 C granulated sugar
2 Tbsp ground cinnamon
1 pkg white cake mix
1 3.4-oz pkg instant pistachio pudding
4 eggs (or 1 C egg substitute)
1 C sour cream
3/4 C orange juice
2 Tbsp canola oil
1 tsp vanilla extract

Spray a bundt pan with non-stick spry.

In a small bowl, combine pecans, sugar, and cinnamon. Sprinkle 1/3 of pecan mixture into bundt pan bottom and sides.

With electric mixer, combine cake mix and remaining ingredients. Beat until thickened.

Alternate layers of batter with remaining nut mixture into bundt pan. Swirl with a fork. Bake at 350° F for 35 to 45 minutes or until a toothpick inserted into cake comes out clean.

Servings: 15

Submitted by Debby Shabo Wade 

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: Pistachio Pudding Cake

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Stuffed Bell Peppers

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Delicious stuffed peppers will grace your table and delight palates.

6 bell peppers

6 green onions,sliced
3 Tbsp olive oil
3 eggs
1/4 tsp salt
2 Tbsp milk
1 1/2 C cottage cheese
2 pkgs Golden George Washington Seasoning
3 slices dry bread crumbs

Optional home made sauce:

1/4 C chopped onion
1/4 C green pepper
1 clove of garlic, crushed
2 C tomato puree
1/4 tsp salt
1/4 tsp basil

Saute onions and green peppers in olive oil, then add rest of ingredients. Simmer until well blended.

Cut peppers in half, cleaning out seeds and boiling for 3-5 minutes in water. Drain and set aside. Slice green onions, including tops and saute in oil oil. Beat eggs, salt, and milk together and add to frying pan and scramble. Put in medium bowl and add cottage cheese, 1/4 tsp salt, 2 packets George Washington Seasoning and bread crumbs, mixing thoroughly. Stuff mixture into each pepper cavity. On the bottom of a casserole dish place a light layer of spaghetti sauce, then place stuffed peppers on this. Cover the tops of the peppers with more sauce. Bake at 350° for about 20 minutes.

Servings:12

Submitted by Carol Claus

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: Stuffed Bell Peppers

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Lentil Soup with Chard or Spinach

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Lentil soup with greens, a nutritional power house of vitamins, minerals and legume protein.

1/4 C olive oil

1 C coarsely chopped onion
2 lg garlic cloves, minced
2 C lentils, rinsed and drained
1 C chopped, peeled tomatoes with juice
1 lb fresh chard or spinach, chopped finely
6-8 C water
salt to taste
1/8-1/4 C vinegar or lemon juice

Heat 2 tablespoons of olive oil in large pot and cook onions until wilted (6-8 minutes). Add garlic and stir for 30 seconds. Add lentils and toss to coat. Pour in tomatoes and stir in chard or spinach. Add 6 cups of water, cover and bring to boil over medium heat. Reduce heat and simmer covered for 50-60 minutes until lentils are tender. Add more water to desired consistency. Season with salt, lemon juice or vinegar. Stir in 2 tablespoons of olive oil just before serving.

Servings: 6-8

Submitted by Glenna J. Eady

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: Lentil Soup with Chard or Spinach

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Ambrosia

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Ambrosia got it’s name because it was thought to be the food fit for the gods! Try this “heavenly” mix today.

1 3/4 C coconut milk

1/4 C frozen pineapple juice concentrate
1/3 C tapioca
3 Tbsp honey
1/2 C unsweetened coconut, toasted, (opt.)
1 tsp vanilla
2 C chunks of pineapple (fresh is best)
2 C red seedless grapes
1 C fresh orange pieces, drained

Combine coconut milk, pineapple concentrate, tapioca and honey and bring to boil in a sauce pan over medium heat, stirring constantly. Cool this mixture and then add coconut, vanilla, pineapple, grapes and oranges pieces. Mix well, refrigerate and serve chilled.

Submitted by Abigail Manuela Dragomir

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: Ambrosia

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Lima Walnut Loaf

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Try this savory entree made with Lima beans-which no one would ever guess! Serve with cashew gravy or mushroom gravy of choice.

2 C cooked Lima beans, mashed
1 C walnuts, finely chopped
1/2 black olives, chopped
1/4 C oil
3 C crushed corn flakes
1 tsp poultry seasoning
1 sm onion, chopped
1/4 C vegetable broth or water
1/2 tsp baking powder

Mix all ingredients in a large mixing bowl. Mixture will be stiff. Spoon into 9 inch oiled baking pan. Bake at 350° for 45 minutes.

Servings: 6

Submitted by LaVella Pinkney

Recipes are freely shared by members and friends of AnswersForMe © 2011. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Lima Walnut Loaf

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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