125+ Free Plastic Canvas Patterns

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free plastic canvas patterns

Photo by Crowbeak Sasquatch

Free Plastic Canvas Patterns are scattered throughout the internet. We’ve highlighted over 125 of our favorites. For more free plastic canvas patterns, try converting regular needlepoint to plastic canvas. It works!

Free Plastic Canvas Patterns For Accessories

Jewelry

Purse

Free Plastic Patterns For The Home

Decorative Accessories

Plastic Canvas Frames and Mirrors

Plastic Canvas Coasters

Plastic Canvas Tissue Boxes

Plastic Canvas Boxes and Baskets

Plastic Canvas Vases

Free Plastic Canvas Patterns For Outdoors

Plastic Canvas For The Holidays

Winter Holidays

Valentine’s Day

Halloween

Thanksgiving

4th Of July

Free Plastic Canvas Patterns For Kids

Toys

Cartoon Figures

Free Plastic Canvas Patterns For Gifts

Adult Gifts

Kid’s Gifts

Plastic Canvas Pattern  Sharing Groups

Plastic Canvas Pattern Books

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Broccoli Fried Rice

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Broccoli Fried Rice

source: mamichan

Broccoli Fried Rice doesn’t taste exactly like what you’d find in  a Chinese restaurant, but it’s very tasty. Plus, if the rice is already cooked, the dish can be prepared in less than ten minutes. Faster than takeout!

Note: You will need a large, high quality, non-stick frying pan to make the Broccoli Fried Rice.

Ingredients

1 1/2 – 2 cups day old onion-flavored brown rice

1 1/2 cups frozen broccoli heads

1 medium onion

1 egg

2 tablespoons neutral-tasting oil

soy sauce (to taste)

salt (to taste)

Directions

Slice the onion in half. Cut each half into diagonal strips.  Stir fry the onion on a high flame, in a large non-stick pan, in 1 tablespoon oil, till lightly browned.

In the meanwhile, place the broccoli into an microwave safe dish and cook for 2 1/2  minutes on high. Allow to cool for 1 minute and then gently  squeeze out excess moisture. Use a paper towel to mop up additional moisture. Don’t worry if the broccoli is still slightly damp. Divide  each head of broccoli into 3 mini heads.

Add broccoli to pan and cook with onions for another minute or two.

Break the egg into a cup and stir till blended.  Push vegetables to one side of pan and add egg. Cook till egg is set.

Remove the vegetables and cooked egg from the pan.

Add the remaining oil and cook cold rice till hot. Add vegetables and egg mixture and cook for another minute to combine flavors.

Add soy sauce and additional salt to taste.

To make onion-flavored rice: Make like usual, but add salt and onion soup mix to the boiling water, before adding the rice.

Note: Rice must be cold and day old or it will stick to the frying pan.

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Festive Sweet And Sour Meatballs

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Festive Sweet And Sour Meatballssource: Zeetz Jones

I got this recipe from a friend, Mrs. Kane, in Baltimore. I used to make it once a year for Purim. I only stopped because we went mostly vegan.

Ingredients:

1 pound ground meat

1 egg

Jason’s Seasoned Breadcrumbs

1/3 package onion soup mix

LaChoy Sweet and Sour Sauce

rice

Direction:

Combine all ingredients except sauce. Make into meatballs. Place sauce and 1/4 cup water in pot and bring to boil. Place meatballs in pot. Add enough water to just about cover meatballs. Cover and cook till meatballs appear done.

Serve over rice.

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Vegetarian Jambalaya

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Vegetarian Jambalayasource: Weekend!

Even though I’m a veg­et­ar­ian, I grew up  in Mary­land, and I’ve never stopped yearn­ing for south­ern food.  Until late­ly,  I’ve been out of luck. Home style south­ern cook­ing just hasn’t been a pop­ular top­ic among veg­et­ar­ian cook­book wri­ters.

Fortunately, things have begun to change.

With the publication of  the Vegan Soul Kit­chen, Cookin’ South­ern Veg­et­ar­ian Style, and Great Amer­ican Veg­et­ar­ian, veg­et­ar­ians can now en­joy their south­ern roots with­out eati­ng meat.

Great Amer­ican Veg­et­ar­ian, by Nava Atlas, is the source for my fav­or­ite Veg­et­ar­ian Jam­bal­aya rec­ipe.  This rec­ipe is full of del­ic­ious creole flav­or, with­out inc­luding a speck of animal prod­ucts. Plus, it heal­thy!

Vegetarian Jambalaya by Nava Atlas

Ingredients

3 cups water

1 1/4 cups raw brown rice

2 tablespoons canola oil, divided

8 links soy “sausage”

1 large onion, chopped

3 to 4 cloves garlic, minced

4 celery stalks, diced

1 medium green or red bell pepper, diced

1 28-ounce can diced tomatoes

1 teaspoon each: paprika, dried oregano, dried basil

1/2 teaspoon dried thyme

cayenne pepper to taste

salt to taste

Directions

Bring the water to a simmer in a saucepan.  Stir in the rice; cover and cook at a gentle, steady simmer, covered, until the water is absorbed, about 35 minutes.

Heat just enough of the oil to lightly coat the bottom of  large, nonstick skillet. When hot, arrange the “sausage” links in the skillet and cook over medium-high heat, gently turning them until  all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in the same skillet.  Add the onion and saute over medium heat until translucent. Add the garlic, celery and bell pepper, and continue to saute until all the vegetables are lightly browned.

Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

Cut the “sausage” links into 1/2-inch-thick pieces. Add to the skillet and simmer briefly,  just until they are heated through.

Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

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