Raising vibrations to help humanity
Exchange Recipes to enlighten our taste buds.
Latest Activity: Nov 10
Started by Cheryl Nelson. Last reply by Dianna Spencer Dec 22, 2015.
http://www.instructables.com/id/Bourbon-Persimmon-Cranberry-Sauce/Gather the following for your Cranberry Sauce:24 oz…Continue
Started by Cheryl Nelson. Last reply by Mariana Stilman Golan Nov 29, 2015.
Started by Cheryl Nelson Nov 26, 2015.
Cranberry JelloCranberry jellodiced applewalnutsdiced celeryCranberry Relish diabetic version...fresh cranberriesdiced Granny Smith applewalnutsdiced celeryCranberry soup diabetic versionuse…Continue
Started by Cheryl Nelson Nov 26, 2015.
Awesome-Oyster Cream Of Mushroom Soup-Tastes like New England Clam Chowder
1. Empty can of Campbell's Cream of Mushroom soup into medium saucepan.
2. Fill can with half water and half milk. Pour slowly into saucepan and stir as you pour until pretty smooth, mashing any lumps.
3. Heat soup on medium flame,adding the following as soon as soup starts to get hot:
4. Add small can or 1/2 can of Boiled Oysters, refrigerate what you don't use IMMEDIATELY.
5. Add at least one of the following and up to six in small amounts, 1-3 ounces max per item!
A) Shredded or thin sliced,easy melt REAL cheese like cheddar,parmesan,muenster,swiss, colby-jack, blue cheese pieces, smoked cheddar, a little soft port-wine cheese,etc. Try different flavors next time!
B) 1/4 teasp minced garlic and/or a tiny amount of finely cut onion (note: yellow,green,red onion works better than white onion, choose sweet and milder ones!)
C) a bunch of cut up black olive pieces, no pits.
D) Add Pizzazz! Throw in some SOFT NUTS when soup's very hot but just before it boils, DONT let it boil over! Turn heat to SIMMER and let the nuts get a bit soft,easy to bite texture:
Try cashews or pinenuts or peanuts or throw in sunflower seeds or those shell-free greenish roasted pumpkin seeds known as Pepitos, ground or sliced almonds are better to use than whole almonds
E) IF you like spicy, add a TOUCH of Cayenne Pepper for New Orlean's flavor, OR Yellow Curry for exotic India flavor (or no spice!).
F) Go Gourmet! Rinse, then pre-cut or pre-chop up a nice ripe RED (not hot!) Bell Pepper (remove ALL seeds), cutting it into very small pieces or tiny chunks, and simmer in soup until almost soft. OR instead simmer a 1/2 cup of pre-cooked soft Butternut Squash or 1/4 cup sweetened canned pumpkin to make a sweeter Oyster-Mushroom (Fall/Winter) soup that's rich in B vitamins!
G) When it's all done, serve with pieces of any kind of cut up toast or buttery or sesame flavored crackers that you like, for dipping!
Original recipie by Elizabeth Allweiss 11/16
a recipe for health maintenance http://www.cancertutor.com/kelmun/
You are welcome Justin. :)
I wish I could convince my mom to drop the wheat crap.
Yes, it's a staple in the middle east. And quite tasty. BUT.... gluten is the downside. I'm doing so much better without wheat in my diet.
Oh thanks Cheryl that is what that stuff is!!!! That is why it was crossed off, someone else did not want that crap in their veg. chili!! I am definitely not using it that's for sure!
Cheap and quick vegetarianism for one person:
1/2 lb. frozen stir fry vegetables
Raw chopped onions (optional)
Cashews or grated cheese or whatever for protein
It sounds delicious Kim. Just a reminder to those who are gluten sensitive, bulghur is a form of wheat.
Okay found it. This comes out of a book. Some one gave it to me and had two ingredients crossed off the 1 cup raw bulghar and the 1 cup tomato juice don't know why. Here it is:
2.5 cups raw kidney beans (or kidney beans out of can)
1 cup raw bulghar
1 cup tomato juice
4 cloves crushed garlic
1.5 cups chopped onion
1 cup each chopped:
celery, carrots, and green peppers
2 cups chopped fresh tomatoes
juice of 1/2 of lemon
1 teaspoon ground cumin
1 teaspoon basil
1 to 2 tablespoons of chili powder
salt and pepper to taste
3 tablespoons tomato paste
3 tablespoons dry red wine
dash of cayenne
olive oil for saute about 3 tablespoons
1. If using dry kidney beans put kidney beans in a sauce pan and cover them with 6 cups of water. soak 3 to 4 hours. add extra water and 1 teaspoon salt. cook until tender (about 1 hour). watch the water level and add more if necessary.
2. heat tomato juice to a boil. Pour over raw bulghar. cover and let stand at least 15 minutes.
3. saute onions and garlic in olive oil. add carrots, celery and spices. when vegetables are almost done, add peppers. cook until tender
4. combine all ingredients and heat together gently, either in kettle over double boiler, or covered in a moderate oven. You may serve topped with cheese and parsley.
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