The Krazy Kyles

adapted from (http://www.cdkitchen.com/recipes/recs/10/Old_Spaghetti_Factory_Creamy_Pe...)

3/4 cup oil
1 cup mayonnaise
Half Pint buttermilk (1 cup)
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 large clove garlic, minced
5 Squirts Tapatio Hot Sauce

Directions:

Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and Tapatio. Cover and let sit overnight in the fridge. Makes 2.5 cups.

1 bag Pepperedge Farm Seasoned cubes (Whole Wheat if you can find them)
1 package Lipton Garlic and Herb Soup Mix or 1 package Gravy Quik
2 t McKay's Chicken Seasoning
3/4 cup Butter (not margarine)
1-2 cups Mushrooms, fresh, sliced
1 cup Walnuts, chopped
1 cup Onions, diced
1 cup Celery, diced
2.5 cups Water
Brown the walnuts in 1/2 cup butter first. Then add onions, celery, mushrooms and remaining butter. Be careful, it burns easily. Sautee until onion and celery are soft and mushrooms are perfect. Remove from heat, add crumbs and toss to throughly mix. Put in casserole dish, mix water and Soup Mix, pour over crumb mixture, cover with foil and bake at 300 degrees for 30 minutes. Increase heat to 375, remove foil and bake until golden brown.

1/4 c olive oil
2 onions, diced
2 green peppers, diced
2 cloves of garlic
2 tsp salt
3 cups cooked rice
16 oz can of tomato sauce
spanish [manzanilla] olives, 2 cups or so sliced as a garnish

Saute onions, peppers and garlic in olive oil for 5 minutes, stir in cooked rice and fry. Add tomato sauce and salt and any other spices you like! Simmer 15 minutes or so. Garnish with manzanilla olives.

1/4 c. butter or margarine
1 medium onion, chopped fine
1/2 green pepper, chopped fine
4 slices whole wheat bread (or bread crumbs)
4 eggs, beaten
1/2 tsp. paprika
1 tsp. garlic powder
1/2 tsp. chicken seasoning (McKay's)
1 20 ounce can Worthington Vegetarian Burger
1 cup grated colby cheese
1/2 c. brown sugar
1/2 c. ketchup

Saute onion and green pepper in butter or margarine. Stir in the cubed bread and mix well. Beat eggs with paprika, garlic powder, and chicken seasoning. Combine egg mixture with burger and grated cheese. Mix well and combine with onion, green pepper, and bread mix. Stir until well blended. Mix brown sugar and ketchup together. Grease a loaf pan and put half the sugar/ketchup in the bottom of pan. Add loaf mixture, and spread the other half of the topping over the loaf. Bake at 375 degrees F for one hour. Cool 15 minutes. Garnish with parsley sprigs.

Patties:
2 cups Vital Wheat Gluten
2 t Garlic Powder
1 t ground ginger
2 T Wheat Bran
1 cube beef flavored vege bouillon or 1 T of Mckay's Beef Seasoning
3 T Olive Oil
1 t Salt
1.25 cups Water

Broth:
4 cups water
2 t Salt
1 t Ginger
2 cubes beef flavored vege Bouillon
Garlic and Onion to taste.

Stir Garlic, Ginger, Bran and Vital Wheat Gluten in a separate bowl.

Dissolve Salt and Bouillon in water and heat in microwave until nearly boiling, add oil. Add this liquid all at once to dry mixture.

Mix with a fork until it forms a stiff dough. Need by hand 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times into a long log slightly narrower than the diameter of the patties you want. Let it rest another 15 minutes before continuing.

Cut log into thin cutlets. Simmer in broth (just barely boiling) for 60 minutes. Make sure broth is good and salty. Like Ramen broth. Patties will fluff considerably.

Bread in half-n-half mixture of breadcrumbs (seasoned) and Brewer's Yeast and fry with a generous amount of oil

For potluck this week, I fried up a batch, put them in a casserole dish and covered them with the following:
2 cans of Campbell's Mushroom Soup
1 can of water
1 onion diced
1 package of mushrooms fresh
2 cloves of fresh garlic minced

I sauteed the mushrooms, onion and garlic and then added the mushroom soup and water. Then poured the mixture over the gluten. I baked at 350 degrees for about 30 minutes or until the soup was bubbling.