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Bella-licious recipes
 Moderated by: jeninsb, EmilyKurze  

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vbgirloffroad
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 Posted: Wed May 30th, 2007 04:00 am

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I'm looking for a Bella Sangria recipe that has all the sweetness of our Bella personalities and a little spice too. Anyone have any recipes, either with or without alcohol. :P Barb, any recipes that would go great with a Bella Sangria?

velobella
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 Posted: Wed May 30th, 2007 06:28 pm

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Miss Mary makes some great sangria...hopefully she will see this and share....

Girl Ryan
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 Posted: Thu May 31st, 2007 01:24 am

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OHHHH and Jen's energy bars :burp:

Miss Mary
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 Posted: Mon Jun 4th, 2007 10:06 pm

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things have been a little crazy for me last week, and so i'm finally catching up.

very non-traditional Velo Bella Sangria:

2 bottles of Shiraz or Chardonnay

1/2 cup citrus vodka

1 frozen can of concentrated juice + water (Red Wine=Tropical Fruit, White Wine=Limonade/Lemonade) OR 1 bottle of juice-i use the frozen stuff when ice will not be available, and juice when i want to dilute with lots of ice

probably another 1/2 cup of vodka or sumthing yummy

1/2 jar of peaches in syrup-chopped (include the syrup in the sangria)-i get these from trader joes (or you can use those mixed fruit cups from dole in the snack section at the store)

2 cups chopped up fresh fruit-I use whatever's in season, strawberries, grapes, etc.

Mix together and taste, may need more vodka?

best to make this a day before the actual serving as it's is best when the fruit gets saturated by the liquor, very very yummy.

(and this is GJM's recipe, I just stole it from when we made tons of it for her wedding:-)

Last edited on Mon Jun 4th, 2007 10:20 pm by Miss Mary

Jamie
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 Posted: Tue Jun 5th, 2007 02:54 pm

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We came up with an interesting recipe this past January while at the Auburn Training camp.  I call it the "Happy Snappy" in honor of Cathy B. and Lisa S. 

In a pint beer glass, put a full shot of Chambord (razberry liquer) then fill with Guinness to the top.  Yum!  A real woman's drink!  Another variation is to use Kahlua instead of the Chambord.  Either way, it adds a bit of sweetness to the dark Guinness.

Another one of my current faves is the French Martini:  in a cocktail shaker, add ice, and one full shot each of Absolut Vanilla, Chambord, and pineapple juice.  Shake, strain, and pour into glasses.  Enjoy!

 Here's the Happy Snappy gals, Auburn AL, 6 June 2007.  From top, then left to right:  Jamie France, Cathy Boland, Molly Graves, Dee Davis, and Lisa Samuelson. 

Last edited on Tue Jun 5th, 2007 04:54 pm by Jamie

Barbarella
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 Posted: Wed Jun 6th, 2007 06:14 am

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Hmmm, my recipe book is severly lacking in alcoholic recipes. However I do have loads of dessert recipes many involving chocolate.

bunny
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 Posted: Wed Jun 6th, 2007 08:27 pm

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i'm always looking for good chocolate recipes

let's have your favorite!

:bunny:

Barbarella
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 Posted: Thu Jun 7th, 2007 05:54 am

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Chocolate Moose----I've made this on several occasions fed it to lots of people, got rave reviews then told them it was made from tofu. Seriously good stuff and probably not as bad for you as the real thing.

1 pie pan with graham cracker crust


16 oz chocolate---go as dark or as milky as you like, chips or bars both work
2 boxs (24.6-30oz) silken tofu---the not silken works also, it just ends up with a different texture
1/2-3/4C sugar depending on how sweet you want your pie and how sweet your chocolate is
dash of salt
splash of vanilla extract

In a double boiler melt the chocolate stirring occasionally. In a blender or food processor thoroughly homogenize your tofu. Add sugar, salt, vanilla homogenize a bit more. Once chocolate is melted add to tofu and homogenize even more. The tofu mixture should be very smooth and creamy. Pour into the graham cracker crust and bake at 350ยบ for about 35 minutes. Cool and refridgerate before serving. This would work well in a springform pan.

extra credit toppings:
melted frozen raspberries
fresh raspberries
other fresh fruit
caramel
pralines

velobella
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 Posted: Thu Jun 7th, 2007 07:23 pm

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We should totally do a  bella cookbook.

I'll submit my Blackberry pie recipe.

 

Oh, and I volunteer to be the taste tester-er

 

velobella
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 Posted: Thu Jun 7th, 2007 07:24 pm

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oh, and I made this post a sticky so we can keep adding to it.

Miss Mary
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 Posted: Fri Jun 8th, 2007 03:16 pm

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so that's why you were pruning your blackberry trees,

and i thought you where being all home owner-y and stuff.

i'll taste test that pie:-)

Last edited on Fri Jun 8th, 2007 05:51 pm by Miss Mary

Cathy Boland
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 Posted: Fri Jun 8th, 2007 03:18 pm

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The Bella Cosmopolitan

2 parts good Vodka

1 part Cointreau

1/2 part Key Lime juice

2-4 parts Cranberry juice cocktail to taste

fresh mint - lightly bruised (just roll it in your fingers a little)

crushed ice

Add all ingredients to a shaker, shake and pour. 

 

kzoo_swmmr
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 Posted: Fri Jun 8th, 2007 06:58 pm

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It is SO hard to read this thread at work.....all of the recipes are so tempting.  And a cosmo would be fab right now!

vbgirloffroad
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 Posted: Mon Jun 11th, 2007 01:55 am

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Mmmm Pie!  :burp: I love the choc mouse recipe, Barb! Any more tasty treats (desserts) recipes? (Not wise to read this after a long ride and right before dinner!)

Last edited on Mon Jun 11th, 2007 01:55 am by vbgirloffroad

kzoo_swmmr
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 Posted: Wed Jun 13th, 2007 10:00 pm

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Well, this definitely ISN'T a dessert, but it is fast, good for you, and yummy.  

[Tempeh is my new "convenience" food--it has a lot of protein & a long, long shelf life in the fridge.  So it's perfect for throwing together "emergency" dinners.  Monica.]
 
Drunken Tempeh & Seasonal Veggies -- Cut tempeh into strips or cubes. Heat sesame oil in a nonstick pan, medium-ish heat.  Stir chopped garlic, ginger, fresh basil (and/or other herbs du jour), (not chopped) whole dried chiles, whatever seasonings you feel like, around in the oil for 3 or so minutes. Add the tempeh strips/cubes & let them brown for a couple of minutes. Pour in about equal amounts of soy sauce and vermouth, a little hit of tabasco/other "hotness" if you like. Cook, letting the liquid reduce, then flip the tempeh so the other side browns & you're done.  Put the cooked tempeh aside on a plate, add a bit more sesame oil to the pan (don't clean the pan, just keep going), and stir fry a big pile of seasonal veggies (ideally with more garlic/ginger/etc., depending on your taste).
  
Mix the tempeh in to the veggies & serve over your favourite carb:  brown rice, whole wheat pasta, whole wheat couscous,etc. 
 
Total time:  15-20 minutes w/ couscous; longer w/ brown rice

vbgirloffroad
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 Posted: Thu Jun 21st, 2007 02:26 am

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:burp:

I'm a sucker for dessert and came across this site that posts some alternatives to popular desserts. I must admit that I have a weakness for Tiramisu or Terrormisu as some call it. Below is a link to an alternative Tiramisu recipe. At first glance I thought it was made with TWINKIES!

http://www.hungry-girl.com/chew/chewdetails.php?isid=926

http://www.hungry-girl.com/

Attachment: 1972lg_tiramisu.jpg (Downloaded 97 times)


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