Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

3 zucchini (1 lb.)
1/4 cup parmesan cheese (optional)
1 packet shake n bake
2 egg replacers
Cut zucchini into 1/4" sticks.  Add cheese to coating mix in a bag; shake gently to combine.  Mix egg replacers in a bowl.  Add zucchini to egg replacers; toss to coat.  Place zucchini in bag and shake to evenly coat.  Spread onto sprayed baking sheet.  Bake at 450 for 12-15 minutes or until golden brown.
3 zucchini (1 lb.)
1/4 cup parmesan cheese (optional)
1 packet shake n bake
2 egg replacers
2 lbs. carrots, peeled
salt to taste
2 tbsp. olive oil
3 tbsp. honey
1 tsp. balsamic vinegar
Cook carrots at 400 degrees for about 20 minutes with a little salt and olive oil.  Drizzle with additional olive oil, honey, and balsamic vinegar.  Put back in the oven for 5 more minutes.
2 lbs. carrots, peeled
salt to taste
2 tbsp. olive oil
3 tbsp. honey
1 tsp. balsamic vinegar
1 tbsp. olive oil
1 small zucchini
1 bag of kale (5-6 oz.)
juice of 1 lemon
italian seasoning to taste
In a large skillet, heat oil.  Cook zucchini in oil for about 3 minutes.  Add the kale.  Squeeze lemon into mixture and add herbs to taste.  Cook until kale begins to wilt.
1 tbsp. olive oil
1 small zucchini
1 bag of kale (5-6 oz.)
juice of 1 lemon
italian seasoning to taste
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
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