Below you will find pages that utilize the taxonomy term “Vegetarian”
Recipes
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Soft Pineapple Dinner Rolls
Ingredients
- 1 cup pineapple juice
- ¼ cup honey
- 1 tbsp active dry yeast
- 3½ cups all-purpose flour
- 1 tsp salt
- ¼ cup butter, melted
- 1 egg
- Extra butter for brushing
Instructions
- Heat pineapple juice until warm (105-110°F). Stir in honey and yeast. Let sit 5 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Knead into a soft dough.
- Place in greased bowl, cover, and let rise 1-1½ hours until doubled.
- Punch down dough and divide into 12-15 equal pieces. Shape into balls and place in greased baking dish.
- Cover and let rise 30 minutes. Preheat oven to 375°F.
- Bake for 18-20 minutes until golden. Brush with melted butter while hot.
- Serve warm or at room temperature.
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Vegetable Pot Pie with Puff Pastry
Ingredients
- ½ cup butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ cup flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup green beans, chopped
- 1 cup mushrooms, sliced
- 1 cup peas
- 1 sheet puff pastry, thawed and cut into squares
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
- Stir in flour and seasonings. Cook 1–2 minutes.
- Add broth and milk gradually, stirring until thickened.
- Stir in green beans, mushrooms, and peas. Cook 5 minutes until heated through.
- Transfer mixture to a baking dish. Top with puff pastry squares and brush with egg.
- Bake for 25–35 minutes until golden brown. Let cool before serving.
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Potato Fondant
Ingredients
- Large potatoes
- Oil
- Butter
- Garlic
- Salt
- Fresh thyme, rosemary
- Chicken stock
Instructions
- Cut potatoes into rounds and shape edges. Sear ends in oil until golden.
- Remove oil, add butter, garlic, herbs, and baste well.
- Add chicken stock and roast at 180°C (350°F) for 40–45 mins, basting halfway.
- Serve tender and buttery.
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Mama’s Appalachian Cat Head Biscuits
Ingredients
- 2 cups self-rising flour
- 1 tbsp sugar
- ⅓ cup shortening
- 1½ cups whole buttermilk
- Extra shortening (melted, for tops)
Instructions
- Stir flour and sugar. Cut in shortening until crumbly.
- Add buttermilk, mix gently. Don’t overmix.
- Grease skillet, flour hands, shape 6 biscuits by hand.
- Brush tops with melted shortening.
- Bake at 450°F for 15–20 mins. Remove from skillet to cool.
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French Onion Soup
Ingredients
- 8–10 onions (yellow/red, sliced)
- 3 tbsp butter
- Kosher salt
- White wine (e.g., Gewürztraminer or Chardonnay)
- 10 oz beef consommé
- 10 oz vegetable or chicken broth
- 10 oz apple cider
- Bouquet garni (thyme, parsley, bay leaf)
- Bread slices (toasted)
- Fontina, mozzarella, or Parmesan cheese
- Lemon juice (optional)
- Cognac (optional)
Instructions
- Caramelize onions with butter and salt in a skillet over low heat for 45–60 minutes.
- Deglaze with white wine and reduce.
- Add consommé, broth, cider, and herbs. Simmer 20 minutes.
- Add cognac or lemon juice to finish. Remove herbs.
- Ladle soup into ovenproof crocks, top with toasted bread and cheese.
- Broil until cheese is melted and bubbly.
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Easy Egg Drop Soup
Ingredients
- 3 eggs
- Chicken or bone broth
- Soy sauce
- Garlic powder
- White pepper
- Chicken bouillon
- Turmeric (optional)
- Cornstarch + water (slurry)
- Sesame oil
- Green onions (for garnish)
Instructions
- Heat broth in a pot. Add soy sauce, garlic powder, turmeric, white pepper, and bouillon.
- Bring to a boil, then stir in cornstarch slurry to slightly thicken.
- Turn heat to low. Slowly pour in beaten eggs while stirring to create ribbons.
- Once eggs are set, remove from heat and stir in sesame oil.
- Garnish with green onions and serve.
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Crispy Pickle Fries
Ingredients
- Pickles
- Shredded cheese
- Egg
Instructions
- Blend pickles, cheese, and egg until combined.
- Shape into fries on a baking sheet.
- Bake until crispy. Serve as a snack or side.
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Homemade Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1¼ tsp baking powder
- 3 tbsp butter (or bacon fat)
- 1 cup hot water (about 105°F)
- Extra flour (for rolling)
Instructions
- Mix flour, salt, and baking powder. Cut in butter until crumbly.
- Stir in hot water and mix until dough forms.
- Knead 2–3 mins, rest covered 15 mins.
- Divide into 10–12 balls, roll into 7-inch circles.
- Cook in dry skillet 30–40 seconds per side until golden. Butter and salt if desired.
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Mexican-Style Spanish Rice (Family Recipe)
Ingredients
Major Ingredients
- ¾ cup long grain white rice
- ⅓ cup tomato sauce
- 1½ cups water (approx.)
Minor Ingredients
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of oregano
- ½ teaspoon cumin
- 1 tablespoon chicken bouillon (Maggi brand preferred)
- 1 teaspoon salt (adjust to taste)
Instructions
- Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
- Add tomato sauce and sauté for a minute.
- Stir in seasonings and chicken bouillon until rice is evenly coated.
- Add water and stir. Cover and simmer until rice is cooked through and fluffy.
- Fluff with a fork and serve hot.
Notes
Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.