Category Archives: Vegetables

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YUM YUM!

Vegetable Lo Mein

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I thought I would try this as I love these kinds of dishes. I did a few things different and next time I will try it another way. I did not have rice wine vinegar so I googled to find a substitute and most said apple cider vinegar. I had some in fridge so I used it. I did not use the hot sauce as I am not a fan and I wanted the girls to eat it (wishful thinking!). I forgot to use the scallions. I had no idea what chinese noodles were so I got Japanese noodles instead. I think next time, this is what I will do different- try to find the chinese noodles. I think I would like a skinnier noodle. The sauce was delicious and I was glad I doubled it with the thick noodles. I usually tend to double most sauces in a recipe anyways. I can’t wait to try next time= skinnier noodles and scallions will be added next time! Happy Eats!

vegetable lo mein

2 T. soy sauce

1 T. rice wine vinegar (I used apple cider vinegar)

2 T. brown sugar

1/2 t. toasted sesame oil

1/4 t. Chinese five spice powder

1 t. grated fresh ginger

2 t. minced garlic

1/2 t. Sriracha hot chili sauce (optional)

2 t. cornstarch

2 t. canola oil

3 C. Dole Broccoli Slaw

1/2 C. thinly sliced scallions

6 oz Chinese egg noodles

Directions:

  1. Cook your noodles per the package directions. Drain them and set aside.
  2. Combine the soy sauce, wine vinegar, brown sugar, sesame oil, five spice powder, ginger, garlic, sriracha, and cornstarch in a small saucepan set over medium heat. Bring to a boil and heat until thickened. Set aside.
  3. Set a large skillet over medium heat with the canola oil. Toss in the broccoli slaw and sauté until the veggies are tender. Add the noodles and sauce, tossing to combine.

 

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Source: http://onesweetappetite.com/please-excuse-my-lighting/

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Yum Yum!

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Stuffed Mushrooms

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3 lbs. medium sized mushrooms

1 tbsp. margarine or butter

8 oz. package cream cheese

1/4 cup green onions- minced

1/2 cup chopped mushroom stems

1 tsp. parsley

1 clove garlic- minced

salt & pepper to taste

paprika 

 

Directions:

  1. Clean & remove stems from mushrooms; chop stems finely. Saute mushroom stems, onions, garlic and parsley in butter until onions are soft.
  2. Add mushroom mixture to softened cream cheese; blend well. Season with salt & pepper.
  3. Stuff mushroom caps with approximately 1 tsp. of filling; sprinkle with paprika. Place on cookie sheet and bake at 400° F for 10 minutes, or until mushrooms soften.

Yields: approx. 48 mushrooms

 

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Source: not known

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