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TOPIC: Recipe Sharing
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While in the waiting room yesterday, I picked up a copy of Web MD Diabetes and found a recipe that may be vegetarian/and or certain vegans friendly. Smoky Mediterranean Beet Burgers: Ingredients for the burger: 1 tbsp canola oil,1 small onion, peeled and thinly sliced, 3 cloves garlic minced, 1 medium beet peeled, 1 tsp smoked paprika, 1/4 tsp mustard powder, 1/4 tsp coriander seeds, 1/2 tsp kosher salt,1 cup cooked short-grain brown rice, 1 cup cooked green lentils, 1 cup walnuts, 2tbsp golden raisins, 1 egg, 1/4 cup rolled oats: Ingredients for Yogurt topping: 1/2 cup nonfat greek yogurt, 3 oz feta cheese,1tbsp fresh mint, chopped. DIRECTIONS; preheat oven to 375 degrees. I am condensing this: saute the onion until brown add garlic and cook 2 minutes, grate the beet put all of the burger ingredients in a food process or or just mix I am saying. add the oats and egg, mix, put in fridge for 10 mins to set. Meanwhile prepare yogurt topping. Put on disposable gloves to keep from staining hands: form beet mixture into patties, place on prepared pan. I would spray with PAM just in case, bake in oven until heated through (about 10-12 minutes); turn on the broiler and broil for 2 mins on each side. Place burgers on toasted buns and divide yogurt topping among burgers. 538 calories per serving. 25 g protein, 65 g carbs, 21 g fat (3 g saturated fat), 41 g cholesterol, 17 g dfiber, 9 g sugar,665 mg sodium, calories from fat 36%. It says you can use frozen cooked brown rice and canned lentils. You can find the recipe in the Spring 2015 edition. The mag also says they have an app (free) on GOOGLE Play.

Vero Beach FL
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AsTimeGoesBy - Here is the vegan cookie recipe you wanted!

Double chocolate Mexican Cookies (vegan)

makes ~24 cookies

¾ cup non-hydrogenated vegan margarine (Earths Balance sticks or Blue Bonnet Light Sticks)

1cup plus 2 tablespoons (8 ounces) organic sugar

1 cup (7 ounces) lightly packed organic brown sugar (I prefer dark brown)

½ tsp vanilla extract

½ cup almond, cashew, coconut or soymilk

½ cup vegetable oil

3 cups (15 ounces) all purpose flour

1 cup (4 ounces) cocoa powder

1 ½ – 2 tsp cayenne pepper

½ tsp baking soda

½ tsp salt

½ cup dark chocolate chips or pistoles

powdered sugar

1. In the bowl of a standard mixer, combine the margarine, sugars and vanilla and cream them together until fluffy (2-3 minutes). Scrape the bottom of the bowl and mix again to insure that all ingredients are combined, about 30 seconds more.

2. In a separate bowl, whisk together the milk and oil. Slowly add the milk mixture to the sugar mixture while mixing to combine.

3. In another separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne. Add to the wet ingredients and mix until combined. Stir in Chocolate Chips

4. Chill dough in refrigerator for a couple of hours.

5. Preheat over to 350 degrees Fahrenheit

6. Once chilled scoop out dough and roll between hands to form ~1 inch balls. Dredge the dough balls in powdered sugar until covered and place on a parchment lined baking sheet about 2 inches apart

7. bake for 9-11 minutes until the tops of the cookies form cracks

8. remove from oven , slide cookies still on parchment onto wire racks to cool.

New Orleans LA
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Vegan Creamy Vodka Sauce

Original recipe makes ~10 servings. Takes about 1.5 hours to make.

1/2 cup vegan margarine like Earth Balance or Blue Bonnet Light or Lactose free OR Olive oil

1 onion, diced or 6-9 scallions

1 cup vodka

2 cloves diced garlic

2 (28 ounce) cans crushed tomatoes

1 pint unsweetened/unflavored vegan creamer, soy, cashew, almond, etc OR cashew/almond milk OR your homemade nut cream

1/2 fresh lemon juice (optional)

Directions In a skillet over medium heat, sauté scallion or onion in margarine until slightly brown and soft. Pour in vodka and diced garlic let cook for 10 minutes. Mix in crushed tomatoes and cook for 20-30 minutes. Pour in vegan cream and cook for another 20-30 minutes. I like to squeeze in some fresh lemon during the last 10 minutes of cooking to add a fresh, citrus "zing" to the sauce but that's up to you. - enjoy

~rabbit~

New Orleans LA
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thanks VA. sounds good!

Philadelphia PA
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so I have access to a vegetarian peeler ;)

Louisville KY
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"if rabbit were to strip for us that would make her a vegetarian peeler"

I'm already a vegetarian peeler. I was vegetarian when I was a stripper--I think I get to keep the status.

~bare rabbit~

New Orleans LA
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Fucking autocorrect!

Although if rabbit were to strip for us that would make her a vegetarian peeler.

Windermere FL
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wait...a vegetarian peeler? I don't think I have one of those...

Louisville KY
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Here ya go. Crispy tangerine chicken with vegetables. You can make it with a Valencia orange but it won't be as good.

With a vegetable peeler, remove most of the peel of one dark orange tangerine, taking as little pith (the white part) as possible. Cut into thin strips. Also with a vegetarian peeler, cut a jalapeño pepper up into a zillion thin strips. The peppers and tangerine peel should be set aside on a plate to dry for about 1 hour.

Juice the tangerine and put the juice in a cup. Add 1 tbsp soy sauce, 2 tbsp honey or brown sugar, 1 tbsp peanut oil and 1 shot bourbon or brandy. Stir. Put aside.

1 pound of chicken breast cut in "matchsticks" about 2 inches long, 3/8 inch wide, 3/8 inch thick. Add 2 tbsp of soy sauce and toss. Let sit for about 20 minutes to soak up the soy sauce and then add 4 tbsp of corn starch and toss to coat.

Cut up 1 cup each of carrots cut into sticks, green beans, and onions.

Make a paste of 1 tsp chili flakes, 1 tbsp ginger paste, 1 tbsp fresh garlic.

Heat a pot of peanut oil (the same oil can be filtered and reused many times) to 350, keeping the heat on high. Add 1/3 of the chicken strips and cook while stirring to keep them from sticking to each other. Shouldn't take more than a couple minutes. Drain the chicken on paper towels and repeat with the other 2 portions.

Begin cooking the carrots and beans. Once partially cooked add the onions. Continue to cook while you make the sauce.

Brown the jalapeño and tangerine peel in a pan with 1 tbsp of peanut oil. Remove from heat for a minute and then add the Ginger/garlic/chili paste. If the pan is too hot it'll pop and splatter everywhere. Brown that mixture, returning to heat, then add the liquid. Crank the heat and boil it until it thickens quite a lot. Then pour onto the chicken, add the now cooked veggies, toss, serve.

A lot of work but wow....

Windermere FL
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Bumping this.

Mr. VA's green beans. Makes a nice side dish.

A heavy non-stick skillet, cold. A pat of butter and enough green beans for two.

Turn the heat to medium. Once the butter is melted toss the beans around to coat. Cook medium heat, agitating often. Once the skins of the beans begin to wrinkle and look "cooked", shake on some garlic powder and chili pepper flakes (to taste). When they're just about done, add a splash of soy sauce, quickly toss. Serve. People like them.

The temperature/timing can be a little tricky depending on the pan you've got. It's important (I think) to start the pan cold, not add the garlic too early, and add the soy sauce at the very end. Perhaps a bit of ginger paste? Hmm.....

Windermere FL
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TOPIC: Recipe Sharing