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    467 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!

    Recipe #240331

    The avocado/sour cream/lemon "dressing" on this delicious burger gives it a uniquely fresh taste. The pepper refers to both red bell and cracked black pepper. No need to dress this burger with anything else (including salt); there's TONS of flavor here! The ingredients originally called for 400 grams of beef mince and 100 grams of sausage mince, but I’ve converted it to approximate lbs. This is adapted from the Vegemite Cook Book... but I used Marmite for the burgers in the photo. So sue me! ;)

    Recipe #240328

    Leftover chicken is incredibly versatile. There are so many flavor combinations that chicken can be integrated into, so if you have leftovers, you should be able to figure out a way to reuse it. Be creative – let your imagination guide you. Most likely, you have a spice rack full of flavors that are just waiting to be introduced to that chicken.

    Recipe #239863

    Gorgonzola-walnut ravioli, sage, butter... YUM! I've also used chicken ravioli and added prosciutto. You can switch up the ravioli fillings, but the first one I mentioned, which can be had for a mere pittance at Trader Joe's, is pure decadence. This is absolutely diet food (she says rather unconvincingly).

    Recipe #237604

    These little yummies are wrapped in wonton skins, fried, and served with a chipotle cream sauce. It's sort of like bites of crab enchiladas in wontons. *Helpful Nutritional Info:* One Billion Calories. ;) I honestly have no clue how many this turns out, but the sauce yield is 3 3/4 cups.

    Recipe #237165

    ....*WHAT?* Rest assured, you can tell yourself this is about the healthiest thing you could possibly eat. (Course, you can tell yourself you have 7 birch trees growing out of your left eyeball if you want – It’s not like I’m gonna argue.) ;) The measurements and yield here are approximations as I stole this recipe (Bacontarian) and it didn't come with anything useful. The author serves this with soy sauce with garlic and red pepper flakes in it. YOW!

    Recipe #237161

    The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

    Recipe #237059

    Looking for an interesting tuna melt, I wandered into the Food Network where I found this little gem of Emeril’s which I slightly adapted to suit my ‘buds. Even my tuna-averse husband loved them! I omit the tomatoes for personal preference, but have left them in the recipe. Please note that while I’m leaving the recipe yield and ingredient quantities the same as the original, I actually got twice as many open-faced sandwiches!

    Recipe #234911

    A great snack or appetizer to please my fellow gorgonzola-heads. It is said to be delish with a nice glass of chilled pinot grigio, but I wouldn't know as I don't imbibe. ;o)

    Recipe #234383

    I got this recipe from a local Italian Market and finally made it last night. YUM-CITY! (County? I can never remember) The flavor combination is right on the money. And, come on, who doesn't love money?

    Recipe #234382

    Cooking up a skillet of hash browns is a Sunday morning treat. If you have difficulty flipping the entire “cake” of potatoes, cut it into wedges and flip a portion at a time. Although you can start with raw potatoes, I think they taste better if cooked ahead of time. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233831

    Real men *DO* eat quiche, and if it’s this quiche they’re eating, they also eat tofu and spinach. You might call this dish a spinach tart or gratin. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233751

    Reminiscent of escargot, these delectable shiitake mushrooms are sautéed in a garlicky herb sauce and served in tiny nests of angel hair pasta. If you have actual escargot dishes, they add an elegant, if whimsical, touch to this flavorful appetizer. Toss the hot coked pasta with a little oil after cooking to prevent it from sticking together. If you can’t find small shiitakes, use larger ones and cut them in halves or quarters to make 24 pieces. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233748

    The crunch of walnuts adds a flavorful surprise to this sophisticated potato dish. Serve it as an accompaniment for a special dinner, or add some sliced seitan or cooked chickpeas and serve it as an entrée. The walnut oil intensifies the flavor of the walnuts, but even made without it, the dish tastes great. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233750

    Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233749

    These yummy Indian fritters, coated in a scallion-flecked chickpea flour batter, can be made with a variety of vegetables, but this version with potatoes is hard to beat for comfort food at its finest. It’s especially good served with a tamarind or mango chutney. Chickpea flour is available at natural food stores and Indian and Middle Eastern grocers. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233745

    Fragrant basil pesto accents these Seitan rolls stuffed with portobello mushrooms. Unlike similar recipes made with flank steak, which requires lengthy simmering to become tender, naturally tender Seitan only needs to be simmered long enough to absorb the surrounding flavors. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233747

    Bottled green peppercorns add a surprising bite to this satisfying pasta sauce made with tomatoes, garlic and an abundance of chopped mushrooms. Although regular white mushrooms are used here, a more woodsy variety may be used instead if you prefer. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

    Recipe #233744

    This is a really easy, but quite tasty sandwich with polska kielbasa that you can grill or cook on the stovetop. If you need a quick and casual lunch or dinner fast, this’ll work. Best served with a huge glass of icy-cold milk!

    Recipe #233227

    I LOVE panko…you could fry just about anything in it (Stridex Pads….lawn furniture….) and I’m game for chowin’ down. It’s so much crispier than bread crumbs and, in my opinion, sticks better to whatever you’re frying. This recipe steals from another of mine (which I stole from Emeril, so it’s not really mine) called Recipe #139753. The variation here is that these are panko-coated and “shallow-deep” fried.

    Recipe #231429

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