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Recipes I've Shared:
This uses 6 16.5 oz. cans. These are dressed up Bush's beans.
A slightly lightened version of my mother's recipe. I use well-drained frozen squash, and I pat it dry with towels.
I lightened this up by removing a T. of butter and a 1/2 T of olive oil. You can expect there to be some liquid in the dish. The original recipe called for 2 cups of cracker crumbs. I think this is a great summer entrée. Pair it with a salad of cucumbers and tomatoes.
Hambeen 15-Bean Soup without the flavoring + added vegetables. I added sage and curry. Serve with hot sauce if desired.
This is close to the recipe on the Hurst's Hambeens bag. I am adding more chili powder and cumin, and I'll probably serve with a splash of vinegar instead of their lemon juice.
A very simple soup with a great flavor combination. You could make this with vegetable broth too. Sometimes I add curry.
I'm not happy with this yet. I think the next time I make it, I will reduce the milk to 1 cup. It was still soupy after cooking. I'd also consider adding flour or cornstarch to thicken the milk and maybe layering it with the vegetables.
I like this for dessert.
You could use a crust if you wanted. I adapted this from Ashley Adams' recipe.
This tastes just like what it is - pureed vegetables in broth. I made this when my teeth were hurting from braces.
This makes a really thick pudding that could be used in pies or other desserts. I like the taste of the yogurt in combination with certain flavors like chocolate or cheesecake. This recipe was made originally with cheesecake flavor.
My mother makes this, and I find it perfect comfort food.
I had leftover cooked quinoa, and this was easy and cool!