Ghinman's profile page
Recipes
Pumpkin Bread
By ghinman
Grease 2 loaf pans. Cream shortening and sugar
- 2/3 cup of shortening
- 2 2/3 cups of sugar
- 4 eggs
- 1 can of pumpkin
- 2/3 cup of water
- 3 1/3 cups of flour
- 2 tbs. baking soda
- 1 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. pumpkin spices
- 2/3 cup of chopped nuts
- 2/3 cup of raisins
Biscotti
By ghinman
Adjust oven rack to lower-medium and upper positions and heat oven to 325 degrees
- 3 1/2 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 4 large eggs, 2 egg yolks, and one egg white for brushing
- 2 cups granulated sugar, plus extra for sprinkling
- 2 tsp. vanilla extract
- 2 Tbs. almond liqueur, such as Disaronno
- 1 Tbs. anise seed
- 4 cups coarsley chopped whole almonds
Dump Cake
By ghinman
Spread the pie filling in a 9x13" glass pan
- 1 can of pie filling (your choice)
- 1 can of crushed pineapple (drained)
- 1 box of yellow cake mix
- 1 1/2 sticks of margarine (sliced)
- 1/2 cup of walnuts (chopped)
- 1/2 to 3/4 cup of flaked coconut
Plain Fritters
By ghinman
Sift the flour, baking powder and salt
- 1 cup of flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 2/3 cup of milk\
Jalapeno-peach Pork Tenderloins
By ghinman
Preheat 2 outside burners of gas grill to medium-high heat, or prepare medium-hot fire in charcoal grill for indire...
- 2 Pork tenderloins, about 2 1/2 lbs. total
- Kosher salt and ground pepper, to taste
- 2 1/4 lbs. sweet potatoes, peeled, cut in 1/4" thick half-mooms
- 1/4 cup canola oil
- 1 tbs. minced garlic
- 1/2 cup jalapeno peach barbecue sauce, plus more for serving
- 2 tbs. finely chopped, fresh cilantro
Broccoli and Bacon Stuffed Pork Tenderloin
By ghinman
Cook onion and garlic in a small skillet
- 1/2 cup finely chopped onion
- 1 clove of garlic, minces
- 1 cup of sliced mushrooms
- 1 10 oz. pkg. frozen, chopped broccoli, thawed and drained
- 4 slices of bacon, cooked and crumbled
- salt
- 3 tbs. Dijon mustard
- 1 1/4 tsp. pepper
- 2 (3/4 lb.) pork tenderloin, trimmed
- 2 tsp. dried rosemary
- 1 tsp. oregano
- 1 tsp. thyme
- 1/2 cup Chablis or dry white wine
Orange, Sweet Carrots
By ghinman
Mix together sugar, flour and salt
- 1/3 cup, sugar
- 1 Tbs. flour
- 3/4 tsp. salt
- 2 tsp., grated orange peel
- 3/4 cup, orange juice
- 2 Tbs. butter
- 3 cups, cooked, sliced carrots
Fluffy White Frosting
By ghinman
In a heavy saucepan or double boiler, combine the sugar, egg whites, water and the cream of tartar
- 1 1/2 cups of sugar
- 2 egg whites
- 1/3 cup of water
- 1/4 tsp. cream of tartar
- 1 tsp. vanilla extract
Chinese New Year Cookie
By ghinman
Dump the Chinese noodles and peanuts into the mixture
- Put in double boiler and melt 6 ozs. chocolate chips
- 6 ozs. butterscotch chips
- 3 oz. can of Chinese noodles
- 1 can of Planter's Cocktail Peanuts (reg. size)
Salmon with White Wine Sauce
By ghinman
In a sauce pan over medium heat, combine oil and wine
- 2 tbs. light olive oil
- 2-3 tbs. cooking wine
- 1 clove garlic
- Fresh or ground Ginger to taste
- All seasoning salt to taste
- 1 bunch green onions
- 1 cup White or Portobello mushrooms or broccoli