I used to be vegetarian and I am thinking about going back to it, but I don't have any of my old recipes. Does anyone have a good recipe they can share or a link to a favorite recipe site?

vegweb.com/index.php?action=recipes

I also like www.allrecipes.com

It's not a veggie site but it has alot of recipes minus meat.

If you want to please give your name and where you are from this will be published with your recipe. Anonomys is ok also.
Tell me where the recipe came from …proceeds are for Charity!
Thanks!!

Fennel, Avocado, and Mint Salad with Pistachio-Caper Dressing

TIME/SERVINGS
Total Time: 1 hr 30 minsc
Active Time: 15 mins
Makes: 8 servings
INGREDIENTS
•3/4 cup sun-dried tomatoes
•1/4 cup plus 1 tablespoon lemon juice (from about 1 1/2 lemons)
•Zest of 1 lemon, finely grated
•1 teaspoon kosher salt
•Heaping 1/4 teaspoon freshly ground black pepper
•1/4 cup drained capers in brine, minced
•1/2 cup pistachio oil, or other nutty oil such as pumpkin seed
•1/2 cup extra-virgin olive oil
•1/2 cup minced red onion (about 1/2 small onion)
•1 medium fennel bulb, halved lengthwise, cored, and very thinly sliced (about 1 1/2 cups)
•3 medium ripe Hass avocados
•1/4 cup fresh mint leaves, finely chopped
•1/4 cup fresh Italian parsley leaves, finely chopped

INSTRUCTIONS
1.Place sun-dried tomatoes in a small bowl. Bring a small pot of water to a boil and pour water over tomatoes so that they are completely submerged. Allow to soak for 1 hour, then drain and slice into 1/8-inch-thick strips.
2.To make the pistachio-caper vinaigrette, combine lemon juice, lemon zest, salt, pepper, and capers in a small bowl. Slowly add pistachio oil and olive oil, pouring them in a thin stream while whisking constantly to emulsify them. Stir in onion.
3.Combine sliced fennel and sun-dried tomato slices in a mixing bowl, and toss with pistachio-caper vinaigrette.
4.Halve avocados lengthwise and remove the pits. Peel each half and place it cut side down on the cutting board. Slice avocados into very thin, lengthwise strips.
5.If you’re pressed for time, you can toss all the ingredients together and serve in a salad bowl. For a prettier presentation, layer the avocado slices in a medium bowl, followed by a layer of the fennel salad mixture, and finally some of the fresh herbs. Repeat until all ingredients are stacked in the bowl, ending with a layer of fennel and herbs, about 4 layers of each ingredient total.
6.Let salad sit for half an hour at room temperature to allow the flavors to combine, then scoop onto plates.

puddings i would say yes..i never refrigerate my pumpkin pie..i mean they sell pumpkin pies unfrigerated so i wouldnt think you would have to …matter of preference i gues..

Pasta is one of my favorite meals, so if you know any easy to make pasta recipes, please let me know.

Broccoli & Bow Ties

Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional

Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.

In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.

Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8

–Ina Garten, "Barefoot Contessa Family Style" cookbook
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Pasta, Pesto, & Peas

3/4 pound fusilli pasta
3/4 pound bow tie pasta
¼ cup good olive oil
1½ cups pesto
1 (10-oz) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1¼ cups good mayonnaise
½ cup freshly grated Parmesan
1½ cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
–Ina Garten
—————————-

Szechuan Noodles

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

–Ina Garten
—————————-

Pasta Puttanesca

2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.

–Rachael Ray
——————————

Spaghetti Factory Mizithra Cheese Sauce

2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
2 tsp. crushed fresh Garlic
2 tablespoons chopped fresh Parsley
1/2 cup Half and Half
1 cup Milk
3/4 cup grated hard Mizithra Cheese (can substitute Romano)
White Pepper to taste

On medium heat, add butter and olive oil; whisk until butter is melted. Add flour and whisk for about 1 minute; add garlic. Whisk in milk, half and half, and parsley. At the last moment add the cheese. Whisk well, and pour all over hot pasta.
——————————

Real Fettucine Alredo

1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

–Parmaggano-Reggino Cheese Cookbook
——————————-

New SEVEN LAYER SALAD

Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper

Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)

1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.

2. Rinse cooled pasta with cold water.

3. In 2½ quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.

4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.

5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
——————————

Tortellini Salad

9 oz cheese tortellini cooked and cooled
1 cup julienned ham
3/4 cup frozen baby peas thawed
1/2 cup swiss cheese cubed
2 Tbsp minced green onions
1 Tbsp minced parsley
2 cups ranch dressing

Mix together and serve.

I need to find out a home remendies on how to take seafood order out of a room. This room is used everyday, thats right everyday for cooking seafood and fish. Is there something that I can use or put out everyday to keep this awful smell down?

wash linnens or hands with lemon juice.

For the room- use febreeze- spray it all over the place…floor to celling & let it dry.

I need materials to ship pies and cakes. The container must be styrofoam and the pies must fit securely inside the container.

I have a few ideas:
Perhaps a store that just deals in shipping,We use to have a store called boxes and more had all kinds of shipping items,try U.P.S.,Also try your local Grocery Store,I work in a grocery store and we throw out all kinds of packing items,Ask the bakery or seafood dept.Also a moving company that supplies moving materials.
Good luck

How to make Lentil Walnut Veggie Burgers Video. Veggie Burgers are a nutritional alternative to beef burgers. Many people don’t think of making their own veggie burgers but they are really easy to make at home. Store bought veggie burgers are nutritional but often very high in sodium and preservatives. Lentils Lentils are high in fiber which makes them a good protector against bowel cancer. They are an excellent source of protein and are an important source of B vitamins, especially B3, which is essential for both a healthy nervous system and digestive system. They are high in iron, zinc and calcium and are a good replacement for red meat. Like meat, the iron in lentils is better absorbed when they are eaten with a good source of vitamin C like leafy green vegetables.
Walnuts are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce. Walnuts are also a very good source of monounsaturated fats.

Walnuts contain many powerful antioxidants, including ellagic and gallic acids, pus antioxidant phenols and vitamin E. The minerals copper and manganese are also found in abundance in these tasty nuts.

Duration : 0:5:7

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How to make Lentil Walnut Veggie Burgers Video. Veggie Burgers are a nutritional alternative to beef burgers. Many people don’t think of making their own veggie burgers but they are really easy to make at home. Store bought veggie burgers are nutritional but often very high in sodium and preservatives. Lentils Lentils are high in fiber which makes them a good protector against bowel cancer. They are an excellent source of protein and are an important source of B vitamins, especially B3, which is essential for both a healthy nervous system and digestive system. They are high in iron, zinc and calcium and are a good replacement for red meat. Like meat, the iron in lentils is better absorbed when they are eaten with a good source of vitamin C like leafy green vegetables.
Walnuts are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce. Walnuts are also a very good source of monounsaturated fats.

Walnuts contain many powerful antioxidants, including ellagic and gallic acids, pus antioxidant phenols and vitamin E. The minerals copper and manganese are also found in abundance in these tasty nuts.

Duration : 0:5:7

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Malai Kofta Recipe by Manjula

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