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Posts Tagged ‘eggs’

Almond Loaf

2 ½ cups whole grain breadcrumbs
1 cup roasted unsalted almonds
1 1/4 cups spaghetti sauce, plus extra for garnish
1/2 cup finely chopped onion
2 large eggs

1. Preheat oven to 350F. Coat 9×5-inch loaf pan with cooking spray, then coat with 1/2 cup breadcrumbs.
2. Finely grind almonds in blender or food processor; transfer to bowl. Add remaining breadcrumbs, spaghetti sauce, onion and eggs; mix well. Season to taste with salt and pepper.
3. Press mixture into prepared pan. Bake 40 minutes, or until firm.
4. Meanwhile, warm spaghetti sauce in microwave. Cut loaf into slices, and serve with warmed sauce.

Serves 6

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Mrs. Bruce’s Vegetarian Patties

1 cup ground nuts (such as pecans – finely ground) (also called
pecan meal)
1 large onion, chopped
3 oz pkg cream cheese (or Velveeta)
1 cup cracker crumbs
1 cup toasted bread crumbs
7 eggs
1/2 teaspoon sage
1/2 teaspoon Accent
1/2 teaspoon salt

Mix all together and shape into patties. Brown in oil. Can eat them this way.

Or cover with 1 can cream of mushroom soup and 1 small can evaporated milk. Bake till it bubbles.

You can also use tomato soup or cream of celery soup.

These patties, without the soup on top, would be great sliders.

THIS IS DELICIOUS!!!!! And great served with mashed potatoes.

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This is a taste treat — a little bit sweet, a little bit tangy… just the right amount of each.  And it’s so easy to make.  And this one you can make in the crockpot too!!

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Hot German Potato Salad

4 medium round red or white potatoes (1 1/3 lb)
4 tablespoons canola oil
1 medium onion, chopped (1/2 cup)
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1/4 cup white or cider vinegar
1/4 cup bacon-flavored bits (McCormick’s is the best)
2 hard-boiled eggs, sliced (optional)

Place whole, unpeeled potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.

In 10-inch skillet, cook onion in oil over medium heat, stirring occasionally, until tender.

Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in potatoes, eggs and bacon bits. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.

SLOW COOKER DIRECTIONS: Increase cornstarch to 2 tablespoons. Decrease water to 1/3 cup. Cut potatoes into 1/4-inch slices. In 3 1/2- to 4 1/2-quart slow cooker, mix all ingredients except bacon bits. Cover; cook on Low heat setting 8 to 10 hours or until potatoes are tender. Stir in eggs and bacon bits.

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LOL I used to contribute to an SDA forum many moons ago… debates galore!!!  One of the other contributors used to rave about her veggie burgers – and many others on the forum had actually had them and said they were the tastiest they had ever had… so finally I got up the gumption to ask what her recipe was.  And here it is, as she sent it to me, verbatim.  You’ll note one thing, nowhere in the recipe does she tell you to actually add the canned Vegeburger – but I’m assuming it’s going to be once you have mixed the spices, eggs and onions together, and before adding the peanut butter. 🙂  I’ve yet to try these, but am looking for alternatives to buying my favorite Boca Burger (flame broiled), as not only are they getting expensive, they’re also getting harder to find in our little town here…

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Bestest Vegeburgers ever (bar none)…

Ingedients

1 can of Worthington or Loma Linda Vegeburger   (Yes, Cedar ??? is also acceptable!)
1 large onion finely chopped
3-4 large Eggs
1/3 – 1/2 + Cup of Shillings Salad Supreme or Summer Savory***
1 tablespoon Sage
1 Teaspoon Garlic Powder
1 handfulls of Quick Quaker Oats
1/2+ Cup of peanut butter (I use nutty… but smooth is okay)
and lastly  1/3-1/2 cup of Wondra flour
pepper and salt to taste

(*** IF you cannot find the Shillings Salad Supreme or Summer Savory… THEN combine  more sage, oregano, marjoram, rosemary and garlic powder enough for that 1/3 cup…)

DIRECTIONS:

First…. to the beaten  eggs  ADD the chopped onions and all the spices.  Then  add the peanut butter and lastly add the flour.  Stir real good

let it sit and get acquainted for at least 15 minutes.

NEXT

Pour Olive Oil in a hot fry pan

Scoop out a large tablespoon or serving spoon of the mixture and place in the hot oil and press the blob into  the size that will fit your burger bun (it is usually about  1/3 inch thick by this time!)…  Make sure it is good and brown on the first side and turn over when the blob starts to shine…and  brown on the other side…

Now you are reeeeaaaady to serve on a toasted or grilled bun with your favorites like Mayo, Mustard, Katsup, slice of onion, lettuce, tomato.

On yum yum yum  Let me know when you are “serving up” cuz I am coming to YOUR HOUSE!!!

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This little gem is a delicious recipe that my mom used to make for Christmas morning when I was younger (although we didn’t use vegetarian sausage crumbles back then).  It is a delicious recipe.  I personally have no clue what it would taste like with the egg replacements, or even tofu replacement, but for our family, we still eat eggs – as I’m sure by this time you’ve figured out. 🙂  Hope you enjoy it if you haven’t tried it yet.  We’ve even had this for dinner.  Serve it with some hot buttered biscuits and hashbrowns – Yum Yum!!!

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Vegetarian Sausage/Egg Scramble

1        lb equiv. vegetarian sausage crumbles
6         eggs
2         c  milk
1/2     tsp  salt
1/4     tsp  pepper
1         tsp dry mustard
6         slices bread, toasted
1         c cheddar cheese, shredded

Prepare sausage crumbles; set aside.

In mixing bowl, combine eggs, milk, salt, pepper & mustard.

Layer bread, sausage & cheese in greased 9×13 casserole & top with egg mixture.

Bake at 325 for 45 minutes or until done.

Serve with your favorite salsa – YUMMY! ( home-made salsa, salsa caliente or fabulous salsa)

Leftovers great heated in microwave.

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This is an easy recipe to make, and very tasty.  You can add other items to it as well, if you like, such as tofu, etc.

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Fried Rice

1 c. long-grain rice (Jasmine rice is WONDERFUL!)
2 c. water
2 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 lg.  onion, chopped
1 lg.  green pepper, chopped
3 green onions, chopped
1 carton frozen peas & carrots (thawed)
2 eggs – scrambled & chopped fine (optional)
soy sauce – to taste (Golden Mountain from Thailand is the least salty tasting we’ve used – and MUCH, MUCH better than domestic brands [they’re bitter!!!])
white pepper – to taste

Prepare 1 c. rice & 2 c. water in rice steamer or microwave.

In wok, heat oil.  Add onion, green onion & garlic.  Saute lightly.  Add cooked rice, green pepper, peas & carrots.  Toss together, frying lightly.  Add soy sauce & white pepper to taste.  Add scrambled eggs last, heat through.
Serve & enjoy!

VARIATION: Add veggie hamburger or turkey crumbles (can get really good ones from Dixie Diner, which I have a link to on the side in the links section) to this.  If you do, be sure to add a bit of Hoisin sauce.  It will give it a slightly sweet flavor, but it is a nice enhancement.  Add veggie chik, any number of additions to make it your own.

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