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Going to a picnic or a pot luck? Check out these recipes for side and salad ideas.
3/4 cup water
2 tbsp. olive oil
1 tbsp. sugar
1 tsp. salt
2 cups flour
1 1/2 tsp. yeast
3 tbsp. margarine
2 onions, sliced thin
2 cloves garlic, minced
3/4 cup mozzarella cheese, shredded (optional)
2 tbsp. parmesean cheese (optional)
Place water, olive oil, sugar, salt, flour, and yeast in bread machine and set on dough setting. When dough is finished, pat dough into a 12"
circle on a baking stone. Cover and let rise for about 30 minutes or until almost double. While the dough is rising, melt margarine in skillet.
Cook onions and garlic in margarine 15-20 minutes, stirring occasionally until onions are brown. When dough has risen, heat oven to 400.
Make deep depressions in dough at 1" intervals with finger. Spread onion topping over dough. Sprinkle with cheeses if using. Bake 15-20
minutes or until edge is golden. Cut into wedges and serve warm.
3/4 cup water
2 tbsp. olive oil
1 tbsp. sugar
1 tsp. salt
2 cups flour
1 1/2 tsp. yeast
3 tbsp. margarine
2 onions, sliced thin
2 cloves garlic, minced
3/4 cup mozzarella cheese, shredded (optional)
2 tbsp. parmesean cheese (optional)
1 lb. shell pasta
2 medium zucchini, cut in half and sliced
1 cup green onions, chopped
1 red bell pepper, chopped
1 tbsp. parsley
salt and pepper to taste
For Dressing:
1/2 cup olive oil
1/4 cup red wine or sherry vinegar
1 shallot, chopped
1/2 clove garlic, chopped
1 tsp. salt
pepper to taste
Boil the pasta according to package direcitons in heavily salted water. Drain and rinse in cold water. Meanwhile, prepare dressing by placing all dressing ingredients into a food processor or blender and blending until mostly smooth. Toss pasta with the vegetables in a large bowl. Pour vinaigrette over the top and toss again. Salt and pepper to taste. Serve immediately or cover and chill.
1 lb. shell pasta
2 medium zucchini, cut in half and sliced
1 cup green onions, chopped
1 red bell pepper, chopped
1 tbsp. parsley
salt and pepper to taste
For Dressing:
1/2 cup olive oil
1/4 cup red wine or sherry vinegar
1 shallot, chopped
1/2 clove garlic, chopped
1 tsp. salt
pepper to taste
1 head cabbage, shredded
6 carrots, peeled and shredded
1/2 onion, shredded
2 cloves garlic, chopped
1/2 cup oil
1/2 cup cider vinegar
1/4 cup sugar (optional)
2 tsp. salt
1 tsp. pepper
1 tsp. dill
Combine cabbage, carrots, onion, and garlic in a large bowl. In a small mixing bowl, combine oil, vinegar, sugar, garlic, salt, pepper, and dill. Stir vigorously. Pour over cabbage mixture and stir until evenly distributed. Chill for at least one hour and serve.
1 head cabbage, shredded
6 carrots, peeled and shredded
1/2 onion, shredded
2 cloves garlic, chopped
1/2 cup oil
1/2 cup cider vinegar
1/4 cup sugar (optional)
2 tsp. salt
1 tsp. pepper
1 tsp. dill
1 fresh pineapple, peeled, cored, and cut into rings
2 tbsp. rum
2 tbsp. honey or agave nectar
1 tbsp. lime juice
Combine rum, honey, and lime juice and stir until well mixed. Marinate pineapple rings in rum mixture 15-30 minutes. Remove pineapple from glaze, reserving glaze. Grill for 5 minutes, brushing with glaze occasionally, turning once.
1 fresh pineapple, peeled, cored, and cut into rings
2 tbsp. rum
2 tbsp. honey or agave nectar
1 tbsp. lime juice
1/3 cup lime juice
4 tbsp. rice wine vinegar
1 tbsp. sugar
4 tbsp. olive oil
pinch cayenne
pinch paprika
1 large jicama, peeled and cut into matchsticks
12 oz. broccoli slaw
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 red onion, thinly sliced
1 large cucumber, halved and sliced
1/4 cup cilantro, chopped
In a small bowl, combine lime juice, vinegar, sugar, olive oil, cayenne, and paprika. Set aside. In a large mixing bowl, toss together jicama, broccoli slaw, bell peppers, onion, cucumber, and cilantro. Pour lime juice mixture over vegetables and toss. Refrigerate for at least an hour before serving.
1/3 cup lime juice
4 tbsp. rice wine vinegar
1 tbsp. sugar
4 tbsp. olive oil
pinch cayenne
pinch paprika
1 large jicama, peeled and cut into matchsticks
12 oz. broccoli slaw
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 red onion, thinly sliced
1 large cucumber, halved and sliced
1/4 cup cilantro, chopped
4 cups flour
3 tbsp. sugar
1 1/2 tbsp. yeast
1 1/2 tsp. salt
3/4 tsp. plus 1/8 tsp. marjoram , divided
3/4 tsp. plus 1/8 tsp. thyme , divided
3/4 tsp. plus 1/8 tsp. parsley , divided
3/4 tsp. plus 1/8 tsp. basil , divided
3/4 tsp. plus 1/8 tsp. oregano , divided
3/4 tsp. plus 1/8 tsp. crushed rosemary , divided
3/4 tsp. plus 1/8 tsp. sage , divided
3/4 cup rice milk
1/2 cup water
6 tbsp. margarine
1 egg replacer
In a large mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and 3/4 tsp. of all the herbs. Heat rice milk, water, and 4 tbsp. margarine to 120-130 degrees. Add to dry ingredients; beat until just moistened. Add egg replacer; beat until smooth. Sitr in remaining flour to form a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each portion into a 15" rope. Place on baking stone and braid; pinch ends to seal and turk under. Cover; let rise until doubled, about 20 minutes. Bake at 375 for 25-30 minuets. Brush with remaining 2 tbsp. melted margarine; sprinkle with remaining herbs.
4 cups flour
3 tbsp. sugar
1 1/2 tbsp. yeast
1 1/2 tsp. salt
3/4 tsp. plus 1/8 tsp. marjoram , divided
3/4 tsp. plus 1/8 tsp. thyme , divided
3/4 tsp. plus 1/8 tsp. parsley , divided
3/4 tsp. plus 1/8 tsp. basil , divided
3/4 tsp. plus 1/8 tsp. oregano , divided
3/4 tsp. plus 1/8 tsp. crushed rosemary , divided
3/4 tsp. plus 1/8 tsp. sage , divided
3/4 cup rice milk
1/2 cup water
6 tbsp. margarine
1 cup lukewarm water
1/4 cup honey plus 1 tbsp., divided
1 tsp. salt
1 egg replacer
3 1/4 cups flour
2 tsp. yeast
1 tbsp. margarine, melted
Add water, 1/4 cup honey, salt, egg replacer, flour, and yeast to bread machine in the order recommended by the manufacturer. Turn on to dough cycle. Once done, divide into 12-15 rolls and place in sprayed 11x7 baking dish. Cover with a light towel and allow to rise for an hour. In a small bowl, combine melted margarine and 1 tbsp. honey. Brush over the rolls. Bake at 400 for 10-13 minutes or until lightly browned.
1 cup lukewarm water
1/4 cup honey plus 1 tbsp., divided
1 tsp. salt
1 enerG egg replacer
3 1/4 cups flour
2 tsp. yeast
1 tbsp. margarine, melted
8 cloves garlic, minced
6 tbsp. olive oil
3 large potatoes, cut into 12 wedges each
3 tbsp. cornstarch or arrowroot
1 1/2 tsp. sea salt
1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Combine garlic and oil in a large bowl and microwave 1 minute or until fragrant. Transfer oil to a large baking sheet, leaving garlic in the bowl. Add the potatoes to the bowl
with the garlic and toss to coat. Cover and microwave 3-6 minutes or until potatoes are translucent around the edges. Combine the cornstarch, salt, pepper, garlic powder,
and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Pour onto oily baking sheet and make sure they are in a single layer. Bake at 425 for
30-40 minutes or until deep golden brown.
8 cloves garlic, minced
6 tbsp. olive oil
3 large potatoes, cut into 12 wedges each
3 tbsp. cornstarch or arrowroot
1 1/2 tsp. sea salt
1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
1 egg replacer
2 raisins (optional)
In a large bowl, combine 1 1/2 cups flour, yeast, sugar, and salt. In a separate bowl, heat water, rice milk, and margarine to 125 degrees. Pour hot liquid into yeast mixture
and stir. Stir in 1 egg. Stir in 1 to 1 1/2 cups flour until dough becomes stiff and easy to handle. Turn dough onto a floured surface and knead about 5 minutes until smooth
and elastic. Cover with a damp towel for 10 minutes. Shape dough into a turtle as follows: shape a 2" piece of dough into a ball for the head; shape 4 walnut sized pieces
into balls for beat and shape the remaining dough into a slightly flattened ball for the body; place one end of each piece under the large body piece. Press raisins into head
for eyes. Cover with a damp towel for 20 minutes. Make criss cross cuts into the body using a knife or piece of floss to look like a turtle's shell. Bake at 400 for 20-25
minutes until golden brown.
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
2 raisins (optional)
oil for frying
1/4 cup flour
1 tsp. salt
2 eggs or 4 enerG egg replacers
3/4 cup bread crumbs
2 firm-ripe avocados, peeled, pitted, and sliced into 1/2" wedges
Heat oil to 375. Meanwhile, mix flour with salt in a shallow plate. Put eggs and bread crumbs in separate shallow plates. Dip each slice of avocado in flour, then egg, then bread crumbs to coat. Drop into hot oil and fry until deep golden, 30-60 seconds. Transfer slices to a plate lined with paper towels. Serve warm.
oil for frying
1/4 cup flour
1 tsp. salt
2 eggs or 4 enerG egg replacers
3/4 cup bread crumbs
2 firm-ripe avocados, peeled, pitted, and sliced into 1/2" wedges