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Raspberry Coffee Cake Recipe
| Breakfast
Type: Raspberry Coffee Cake Free Cooking Recipe - Breakfast Unbelievable! Ingredients / Directions or margarinesoftened3/4 cup(s) granulated sugar1 egg2 cup(s)s all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup(s) milk2 cup(s)s fresh or frozen raspberriesthawed1/2 cup
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Red Pepper Frittata Recipe
| Breakfast
Type: Red Pepper Frittata Free Cooking Recipe - Breakfast Good stuff! Ingredients / Directions 2 teaspoon olive oildivided1/2 cup(s) chopped celery2 garlic clovesminced1/2 teaspoon dried oregano1 Tbsp grated Parmesan Cheese1 Tbsp chopped fresh flat-leaf parsley1/2 cup(s) chopped sweet
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pumpkin soup
| General Recipes
Cooking receipe to make pumpkin soup under category General Recipes. You may find some video clips related to this receipe below.pumpkin soup Zuppa di zucca italianriver cafe cook book1.5kg pumpkin peeled seeded and diced into 5cm cubes150g new potatoes peeled and cubed as above (preferably yellow C
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Peachy Pecan Dumplings Recipe
| Dessert
Type: Peachy Pecan Dumplings Free Cooking Recipe - Dessert Just do it! Ingredients / Directions 12 ounces sliced peaches with juice1 cup(s) Bisquick1/2 cup(s) granulated sugardivided1/3 cup(s) chopped pecans1/3 cup(s) milk2 tablespoons margarinemelted1/2 teaspoon cinnamonHeat peaches
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Type: Lentil Shepherd”s Pie Free Cooking Recipe – Vegetables
Unbelievable!
Ingredients / Directions
“2 1/2 cup(s) Of water
1 cup(s) Lentils
1/2 cup(s) Barley
1 1/2 cup(s) Vegetable broth
2 lrg Diced carrots or any veggie that you chose. Frozen mixed veggies work well too.
2 lrg Chopped onions
1 cup(s) Chopped mushrooms
1 can (28-oz) tomatoes
chopped (reserve liquid in case you need to add extra later)
2 x To
3 x Cloves garlic
crushed
2 tbl Flour
2 teaspoon Parsley
6 x Potatoes cooked and mashed (with water or soy milk for VEGAN or with evaporated skim milk for LACTO-OVO)
Salt and pepper”
Directions:
* To Zoe Sodja who was looking for a vegan shepherd”s pie recipe. This is one I make all the time
even my kids will eat it and that”s saying something.
* Bring water to a boil
add lentils and barley. Cover and simmer for 30 minutes until water is absorbed. Heat broth in dutch oven
add garlic
carrot or other veggies and onion and cook until tender. Add tomatoes
mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of water and add to the mixture. Stir and cook over low heat until thickened adding some of the reserved tomato liquid if necessary. Add barley and lentils and combine well. Top with mashed potatoes and sprinkle with salt & pepper
cornflake crumbs or whatever you wish and bake at 350 degrees for 30 minutes (45 minutes if made ahead and at room temp.)
* This recipe feeds 6 to 10 people
depending on whether you have a salad with it. You can also divide it among 3 or 4 containers and freeze for later.
