In a large bowl mix together the following:
1/2 c. mayo
2 tbsp. sugar
1 tbsp cider vinegar
3/4 – 1 tsp celery seed
salt and pepper
1 tbsp dijion mustard
Add 1 package cole slaw, mix chill and serve.
Category Archives: recipes
Buttermilk Pudding Cakes – Serves 8, Lee brothers
- 3/4 cup sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 3/4 cup whole or low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 9 tablespoons plus 1 teaspoon sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
- Nonstick cooking spray
- 2 cups (8 ounces) fresh raspberries
- Whipped cream, for serving (optional)
- Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
- Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
- Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
- Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
- Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.
Dublin Coddle with Vegan Sausages
4 Irish Fauxsages (see below) or about 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
several baby carrots cut in half
1/2 savory cabbage sliced thinly
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup guinness
Brown the “sausages” in a non-stick skillet. In a large Dutch oven with a heavy lid, layer the ingredients in this order:
Half of the potatoes
Salt and pepper
Half of the onions
several baby carrots cut in half
1/2 savory cabbage sliced thinly
Half of the parsley
All of the Fauxsages
Remaining Potatoes
Salt and pepper
Remaining Onions
remaining carrots
remaining savory cabbag
Remaining Parsley
Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread.
Note: This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.
Irish Fauxsages (Vegan Irish Sausages)
1 vegan bouillon cube (enough to flavor 2 cups water, see below)
1 slice whole wheat bread
1 cup vital wheat gluten (about 4.5 ounces or 127 grams)
2 tablespoons nutritional yeast
1/2 tablespoon onion powder
1/4 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon ground sage
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon flax seeds, ground
1/2 tsp smoked paprika
1 cup cool water
3 cloves garlic, minced
1 tablespoon cashew butter (I used tahini)
1 tablespoon soy sauce (I used Braggs)
Dissolve the “beef” bouillon cube in 2 tablespoons of hot water and set aside to cool. Toast the piece of bread until medium-brown, and then put it into the food processor and pulse until it’s in fine crumbs.
Put the bread crumbs into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, cashew butter, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.
Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.
Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.
Place all the sausages in the top of a steamer, cover, and steam for 35 minutes. Remove them from the heat and let cool until easy to handle. Fauxsages can then be used in recipes or eaten as-is. (I always eat one right away–just to check the quality, of course!)
Quiche With Bisquick – Wendy from Foodwine
zucchini, yellow squash, red pepper, garlic some small tomatoes and 3-4 kinds of cheese quiche
above pictured quiche, baked
2 cup sliced vegetables cooked tender crisp
1 cup shredded cheese – mixture of swiss and cheddar
1 cup cottage cheese
3 eggs
1 cup milk – sometimes needs more.
1/2 cup biscuit mix
salt and pepper to taste
I use a variety of vegetables broccoli, mushrooms, carrots, beans etc. depends on what is around and what the season. Place vegetables in greased 10″ pie plate (maybe too small). Next time use 1 quart casserole dish. Sprinkle with grated cheese.
Mix cottage cheese, eggs, milk, seasonings and biscuit mix in food processor or blend somehow and pour over vegetables. Bake @ 350 for 40-60 mins or until golden. These freeze very well and the recipe is easy to increase.
Wendy’s notes: I’ve adapted this – I always put pepper and onions in plus the 2 cups vegetables. I also make it with ham and bacon -I still use peppers and onions but not the other vegetables. I make it in large size and also in single serving size though the pie plate size is quite decent – not the puny ones.
These freeze very well and the recipe is easy to increase.
Notes are Wendy’s.
You can find more Betty Crocker impossible pie recipes here
The Bitten Word’s Lemony Sugar Cookies
2 eggs
2 cups sugar, plus additional sugar for sprinkling
1/2 cup buttermilk
2/3 cup vegetable shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoon lemon zest (from 1 lemon)
Preheat oven to 350 degrees. In a large bowl, combine eggs, sugar, buttermilk, shortening and vanilla extract until smooth. Fold in baking soda, flour and salt. Add zest.
Line baking sheets with parchment. Drop 1 tablespoon size portions of cookie dough onto the sheet, with at least 2 inches between each round of dough. Bake for 15 minutes.
If you prefer a thinner cookie, in the final 2 minutes of baking, use a spatula to flatten each cookie.
Sprinkle cookies with a light dusting of sugar and allow them to cook on racks.
Lynne’s Winter Tomato Soup – Food & Wine list
2 medium onions; or large
1/3 cup parlsley leaves; tightly-packed
extra-virgin olive oil
1 can (14 oz) chickpeas; rinsed and drained
3 large cloves garlic; minced
½ cup basil leaves; tightly-packed
½ -1 tsp thyme; dried
½ tsp allspice
½ tsp cumin; ground
½ -1 tsp corriander; ground
1 pinch red pepper flakes
½ cup dry white wine
2 can (28 oz) whole tomatoes
6-8 cups stock; vegetable
1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
2. Blend in the garlic, herbs and spices. Stir for about a minute, or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes, or until thick.
3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.
Serves 4 to 6 with leftovers
An old southern recipe inspired this meal-in-a-bowl that invites improvisation. Change the seasonings or finish it off with dollops of yogurt or shredded cheese.
Cook to Cook: Use good quality canned whole tomatoes packed in juice, not puree (one exception is Red Pack brand’s, which are excellent). Reliable brands are Muir Glen, Hunt’s and Contadina.
Lentil Loaf with Mushroom Gravy
1 onion, diced
2 Tbsp water
2 cups cooked lentils, drained
1/2 cup walnuts, ground
1 cup rolled oats (ground, if desired)
1 cup barley, cooked
1/2 cup pureed tomatoes
1 tablespoon apple cider vinegar (optional)
1/2 tsp each garlic powder, thyme, rosemary, basil and sage
2 Tbsp Braggs or soy sauce
Braise onion in water for about 5 minutes or until onion is tender. Combine all ingredients, including cooked onions in a large bowl. Turn into an oiled loaf pan.
Cover with tin foil and bake at 350 degrees for 45 minutes. Uncover and bake for another 15 minutes. Serve hot with mushroom gravy.
Mushroom Gravy
1 cup chopped mushrooms
1/4 cup onions, diced
1 tsp olive or canola oil
1 1/2 cups water
1/4 cup cornstarch (dissolved in 1/2 cup water)
2 Tbsp miso
3 Tbsp Braggs or soy sauce
1 clove garlic
1/2 tsp each sage and thyme
Pepper to taste
Sauté mushrooms and onions in oil for about 5 minutes. Combine cornstarch with ½ cup of water. Add all ingredients to mushroom, onion mixture. Stir constantly until gravy thickens. Serve hot over lentil loaf.
Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre]
Makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature
Melt the sugar over medium to moderately high heat in a larger pot than you think you at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.
This is from checkout the blog for photos and further instructions.
Chana Masala
Adapted from a Madhur Jaffrey recipe.
The recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder, a clearly a sour flavor, so I upped the lemon juice i used instead.
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Added +/- 1/2 lb. spinach—yum yum
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.