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Great Entree Recipes
Here are the recipes you can build meals around. Each is meant to carry a menu and lead a meal. However you use them, they are sure to please. Simply click on the recipe that looks interesting to be taken to it.
1 1/2 cups baby arugula leaves
1 1/2 cups fresh basil leaves
2/3 cup pine nuts
8 cloves garlic
1 (6 ounce) can black olives, drained
3/4 cup extra virgin olive oil
1/2 lime, juiced
1 teaspoon red wine vinegar
1/8 teaspoon ground cumin
1 pinch ground cayenne pepper
to taste
Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, All-Purpose Veggie Salt, and pepper. Process until well blended and smooth.
1/4 c. unsalted, toasted cashews
1/2 c. pecan halves
2/3 c. bread crumbs (divide them in 1/2)
1/4 c. mashed potato flakes
1/4 c. tofu, mashed like cottage cheese
1 t. dried onion
1/4 t. all purpose
1 t. oil
Sauce
1 c. Catalina salad dressing
1/2 c. apricot jelly
Combine cashews, pecans in food processor till ground. Mix in remaining ingredients which includes only 1/2 of the bread crumbs. Form into patties and roll in bread crumbs. Cook patties in oiled skillet till golden or bake for 15-20 minutes at 350 on cookie sheet.
In small bowl, mix salad dressing and jelly after melting jelly in saucepan or microwave. Spread on sandwich and serve with leaf lettuce on whole wheat buns.
6 slices or pineapple (fresh or canned)
Vegetable oil cooking spray
3 T. brown sugar or Sucanat (divided) 1 t. lime juice
2 t. oil
3/4 c. chopped green pepper
2 15 oz cans black beans drained
2 T. Lemon juice
2 t. gingerroot, peeled and grated
1 t. hot sauce, optional
1/4 c. fresh, minced cilantro
Coat pineapple slices with cooking spray. Rub 2 T. brown sugar/sucanat on both sides of pineapple. Place pinapple on cookie sheet and broilfor 4 minutes. Turn over and broil 2 more minute till lighly browned.
Take remaining sugar and lime juice. Mix. Brush on pineapples. Cut into 3-4 pieces and set aside.
Coat skillet with cooking spray. Add oil (can be water instead for healthier saute). Place on medium high heat and add green peppers and garlic. Saute till tender. Stir in beans and next 4 ingredients. Cook 2 minute till hot and stir frequently.
Add cooked rice and cilantro. Stir well and spoon rice on platter with a pineapple next to it. 6 servings.
20 oz Cedar Lake Chops, breaded, fried and diced
1/2 lb. mushrooms, sliced
1 large onion, chopped
1 T . flour
1/2 t. dry mustard
1/2c. water
1 C. Toffuti Sour Cream
2 T chopped parsley
1/2 t. All-Purpose Veggie SaltSaute mushrooms and onions till tender. Stir in flour and mustard till smooth. Add seasoning and water till mixture is boiling and stir constantly. Stir in Tofutti Sour Cream, parsley and All-Purpose Veggie Salt. Stir in choplets and heat thoroughly.
1 Chikky Spaghetti
1 large can diced tomatoes with juice
1 cup garlic and onion spaghetti sauce
1 small can button mushrooms
1 c. chopped zucchini
In a rice cooker or saucepan, add tomatoes, sauce, mushrooms. When boiling, add pasta/soycurls package. Turn down heat. In another pan, stirfry zucchini with 3 T. oil. When softened, take off stove. Add to spaghetti mixture when the spaghetti is fully softened. Use salt to taste. Serves about 6.
1 (1 lb.) roll Worthington Chic-ketts, frozen
1/2 pkg. dry onion soup mix
1 (16 oz.) can jellied cranberry sauce
1 c. French dressing or Russian Dressing
Thaw Chic-ketts and tear into small pieces. In fry pan lightly brown Chic-ketts. Place in casserole dish. Mix soup mix, cranberry sauce, and dressing in separate bowl. Pour over Chic-ketts. Cover with foil, bake at 350 degrees for 30 minutes till sauce is thick. Serve over hot rice.
This recipe was from the Vegetarian Extravaganza, 2007, and prepared by Ellen Higgins.
1 7oz pkg Linguini
1/4 c. margarine or olive oil
1/3 c. fresh chopped parsley
1/2 t. garlic powder
1/2 t. oregano leaves
1 T lemon juice
Cook linguini according to the directions. Melt margarine and stil in noodles with seasonings. Sprinkle with Parma Zaan and serve. 4 servings.
1 1/2 c. brown Basmati rice
1/2 c. wild rice
4 green onions minced
2 Tbsp. olive oil
5 c. water optional
1-2 c. Morning Star Farms Griller Crumbles
green pepper, optional cut to the size you like, add with onion
Saute the green onion in the oil (I use a rice cooker). Add rice, water,Crumbles and Beef Like Seasoning. Be sure the rice cooker is still on cook, put on the lid. Let the rice cooker do the work. You can cook this in a regular pot on the stove as you would cook rice. The measurements stay the same.
2 (8 oz.) pkg. refrigerated crescent rolls
1/2 c. celery sliced
3 Tbsp. fresh parsley, snipped
1/2 c. mayonnaise
1/2 c. dried cranberries
1/4 c. walnuts, chopped
2 c. Worthington Turkee,chopped, about 12 ounces
Preheat oven to 375 degrees. Unroll crescent dough. Separate into16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a baking sheet. Arrange remaining 8 triangles in center, matching wide ends. Seal seams. (Points will overlap on center; do not seal.) Combine mayonnaise, mustard, black pepper. Add Turkee, celery, parsley and cranberries to bowl. Add grated cheese and mix. Scoop filling over seams of dough, forming a circle. Sprinkle with chopped walnuts over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first. Brush with oil so it bakes golden. Bake 25 to 30 minutes or until golden brown. Cut and serve. Servings: 10
2 tsp. olive oil
3 cups water
1 cup brown lentils, picked over and rinsed
3 medium red-skinned potatoes, cut into 1/2-inch dice (about 1/2 lb.)
6 oz. baby spinach leaves
2 Tbs. lemon juice
1/4 cup chopped fresh mint
Heat oil in saucepan over medium heat. Add garlic, and cook 30 seconds. Add broth and lentils, and bring to a boil. Reduce heat, cover and simmer 10 minutes. Add potatoes, and cook 15 minutes, or until lentils are tender. Add spinach, lemon juice, lemon zest and cayenne pepper. Cover, and simmer 2 minutes, or until spinach wilts. Stir in mint. Season to taste with All-Purpose Veggie Salt and pepper.
4 cups Water
1/4 oz whole wheat spaghetti
Gravy
3 cups water
Bring 4 cups water to a boil. Take contents of bag of burgers and throw into the water, including the seasoning. Give a brisk stir to mix flavors evenly. Take off stove and cover with lid. Prepare Rice with 4 cups of water. I use a rice cooker. Mix and done in 20 minutes. Stir gravy and water together and put into a hot skillet, stirring till it boils. Turn down heat and take off stove. With small scooper, scoop out burgers, roll into meatballs and fry lightly. Put rice into dish and smooth out. Place meatballs on the rice. Spread gravy on top. Delicious!
What Our Customers Say:
Those are the best meatballs I have ever tasted. I cant believe they are healthy. Where can I buy them?
Ann, Linden, MI
3 c. water
2 t. oil or margarine
2 1/2 c. fresh mushrooms, sliced
1/2 c. chopped onion
1/2 c. frozen English peas, thaw
1/4 c. green onions, sliced
1 8oz pkg vermicelli
2 T. pine nuts, toasted
Saute onions and mushrooms in margarine till tender. Mix water and Creamy White together and bring to a boil in a saucepan, stirring constantly. When thickened and bubbly, stir in peas and green onions. Cook for 1 minute. Add onions and mushrooms.
Cook vermicelli according to package directions. Drain.
Combine vermicelli and mushroom mixture, parma zaan, pinenuts. Put on pretty platter and spirnkle top with Pepper-Like.
4 servings
1/4 cup olive oil
2 tomatoes (peeled and diced)
1/3 cup black olive, chopped
1 T. capers drained (optional)
Cook pasta according to directions and drain. In a skillet, heat the olive oil and add tomatoes, olives, garlic, All Purpose Veggie salt and Pepper-Like. Cook 4 minutes. Add the spinach till softened about 1 minute. Place hot pasta on serving dish and ladle vegetables over the pasta. Top with Parma Zaan Spinkles. Serve hot.
4 C. broken whole grain bread pieces
1 c. pecan meal
1/2 c. onion, chopped
1 t. sage
2 c. unsweetened soymilk
Pour milk over the bread and soak for 10 minutes. Mix all the remaining ingredients. Stir and scoop and put on a cookie sheet. Bake at 350 for 25-30 min. When golden, remove. Best with Rich Brown Gravy.
1 1/4 c. pecan meal
1 3/4 c. saltine crackers (or favorite bread crumbs)finely crushed
1/4 tsp. garlic powder
1 (12 oz.) pkg. Mori Nu Tofu firm (or soy sauce)
or extra firm 1 medium onion
Apricot Sauce:
1 1/2 c. apricot fruit jam
1 c. ketchup
1/2 c. lemon juice
4 Tbsp. onion finely minced
1 Tbsp. canola or olive oil
1/2 tsp. oregano, dry
Whiz the tofu, sauteed onions, Beef-Like Seasoning and seasonings in a blender until smooth. Pour over pecan meal and crackers. Mix together and form into balls. Place meat balls on sprayed cookie sheet. Bake at 350 degrees until brown, about 30 to 40 minutes. Put in baking dish, pour apricot sauce over (or your favorite sauce). Bake until bubbly.
Apricot Sauce:
In a small sauce pan, saute onions, then combine all ingredients. Bring to a boil and simmer for 15 minutes. Pour over baked pecan balls and return to oven for about 10 minutes or until bubbly.
4 qts water
1 lb. bow tie pasta
3 T. pine nuts
Boil water with salt and add pasta. Process basil, pine nuts, garlic in food processor. Add oil and keep pulsing. Add Parma Zaan and salt. Toss together with pasta and 3/4 cup pesto.
1/2 t. peanut oil
1/4 c. sliced green onions
2/4 c. water
1/2 c. uncooked cous cous
1/3 c. peeled and seeded tomato
1 T. chopped fresh parsley
Coat saucepan with cooking spray. Add oil. Over high heat, add green onions and saute till tender. Add water and La Chikky. Bring to a boil. Add couscous and Beef-Like. Cover and let stand for 5 minutes. Stir in chopped tomato, parsley and sprinkle top with Pepper-Like.
2 lb. bag tater tots with onions
2 13 oz cans of Cedar Lake Dinner Steaks
1 c. Toffutti Sour Cream
1 c. cheez sauce (see Sauces and Gravies)
Mix all ingredients together and place in casserole dish. Bake 350 for 45 min. Use tater tots when partially frozen so they dont fall apart.
1-15 oz. can whole kernel corn
1-15 oz creamed corn
28 oz. can stewed tomatoes
1-28 oz can tomato puree
1 can pitted olives, sliced
1- 4 oz can green chilies, chopped
6 T. granulated onions or onion powder
3 T. honey
1/2 c. soymilk powder or tofu
2 T oil
Mix all ingredients together in large mixing bowl. Put mix into large pan that was sprayed with non-stick cooking spray. Place in oven at 450 Degrees for 30 min. Change oven temperature to 375 Degrees and continue to bake for 30 min. Cover with aluminum foil. Bake an additional 15 min. till cornmeal is cooked completely. Mixture becomes thick. Serve warm.
1 (16 ounce) package farfalle pasta
2 roma (plum) tomatoes, seeded and diced
1/2 cup olive oil
2 cloves garlic, minced
1/2 cup fresh basil leaves, cut into thin strips
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.
1 jar barbeque sauce
1 jar apricot preserves
Pour 1 bag burger mix and seasoning into a pan with 4 cups boiling water. Stir until well mixed. Let sit till cool and stiff. With a small scooper, form into meatballs or patties and put on an oiled baking sheet and bake at 350 till crisp on outside.
Warm 1 jar barbecue sauce and 1 jar of apricot preserves till melted and mix together. Pour over meatballs/patties and heat till bubbly.
Cook one lb of dry pinto beans
Add 20 oz of your favorite salsa, hot or mild
1-2 tsp chili powder
1-2 tsp. cumin
1/2 bag of seasoning.
Prepare according to package but do not form into patties. Instead, chop into small pieces like hamburger. Saute in oil. Mix together. Put in crockpot or saucepan and warm. Serve with cornbread.
1 Can coconut milk
1 T. chopped fresh ginger
1/2 small onion, chopped
1 t. grated lemon rind
2 t. paprika
1 t. curry powder
4 c. soyameat Chicken or Chicketts
2 bags baby spinach 6 oz each
1/4 c. dried basil
Blend milk, ginger, garlic, onion, lemon, paprika and curry powder. Heat mixtrue in skillet over medium heat. Cook till thickening occurs. Add Chicken. Simmer. When almost done, stir in spinach and let it wilt. Mix in basil and salt. Serve over hot rice.
2 T margarine or oil
2 T. flour
1 med onion
2 T soymilk powder
1/4 c. Vegenaise
2 T. lemon juice
6-8 potatoes diced and cooked (reserve water)
2 cans or 1 qt. green beans
1 can Cedar Lake Deli Franks, chopped (reserve liquid 1 1/2 c. liquid consisting of hotdog juice and potato water or may use green bean water.
Melt margarine or oil. Saute onion, then hotdogs. Add flour, milk, salt and add liquid slowly, stir constanly. Keep stirring till boiling. Add to other ingredients. Place in casserole and bake at 350 Degrees for one hour.
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