Ghinman's profile page
Recipes
Onion Rolls (pull apart)
By ghinman
In saucepan, add margarine, minced onion, bouillion, parsley flakes and onion powder
- 1/2 cup of margarine
- 2 tbs. instant minced onion
- 1 tbs. instant beef bouillion
- 1 tsp. parsley flakes
- 1/4 tsp. onion powder
- 2 cups of bisquick
- 1/2 cup of cold water
Tuscan Tomato Soup
By ghinman
Preheat the oven to 300 degrees
- 6-8 slices French bread, 1 in. thick
- 2 Tbs. extra virgin olive oil
- 1 lg. yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 lbs. ripe tomatoes, peeled and seeded, then diced
- 4 cups chicken or vegetable stock
- 1/2 cup finely chopped basil leaves, plus 6-8 whole leaves
- Salt and freshly ground pepper
- 1/2 cup freshly grated parmesan cheese
Mint Cookies
By ghinman
preheat oven to 400 degrees
- 1 box, Devil's Food cake mix
- 2 eggs
- 2 Tbs. water
- 2 Tbs. cooking oil
- 1/2 cup cocoa
- 1 pkg. chocolate chips
- 2-3 drops Wilton's candy mint flavoring
Lemon Grilled Chicken
By ghinman
Use a peeler to remove strips of zestt from half of the lemon, then trim into fine strips with a small knife
- 1 lemon
- 2 tbs. olive oil
- 1 clove of garlic, crushed
- 1 tbs. chopped, fresh parsley, plus extra sprigs for
- garnish
- 1/4 tsp. dried thyme
- 1/4 tsp. dried marjoram
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 skinless, boneless chicken breasts (6oz. each)
Poppy Seed Delight
By ghinman
Bread: Put all in a large bowl and mix for 1 to 2 minutes with mixer
- Glaze:
- 3 cups of flour
- 2 1/4 cups of sugar
- 1 1/2 cups of milk
- 1 1/8 cups of vegetable oil
- 3 eggs
- 1 1/2 tbs. poppy seeds
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. almond flavoring
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. butter flavoring
- 3/4 cup of sugar
- 1/4 cup of orange juice
- 1/2 tsp. butter flavoring
- 1/2 tsp. almond flavoring
- 1/2 tsp. vanilla
Southwestern, Tomato and Corn, Chowder
By ghinman
Saute the onion, garlci and chili in the oil
- 2 Tbs. vegetable oil
- 2 med. onions, chopped
- 1 Anaheim chili, diced
- 2 Tbs. chopped garlic
- 2 Tbs. Chili powder
- 1 tsp. dried, Mexican Oregano
- 1 tsp. cumin powder
- 6 cups chicken or vegetable broth
- 1/2 cup crushed Tortilla chips
- 4 cups froaen corn
- 1 can (28 oz) crushed tomatoes
- 1 can (12 oz) evaporated milk
Grilled Summer Vegetable Salad
By ghinman
Place the eggplant and squash slices in a shallow dish and brush sides with the 3 Tbs
- 1 lg. eggplant, cut lengthwise into thick slices
- 3 summer squash, cut lengthwise into thick slices
- 1/4 cup plus 3 Tbs. olive oil
- Salt to taste
- Freshly ground black pepper, to taste
- 1/2 tsp. dried oregano
- 1 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- 4 tomatoes, cored and quartered
- 3 oz. mixed baby greens
- 2/3 cup fresh goat cheese, crumbled
Diamond Lemon Bars
By ghinman
Preheat oven to 350 degrees
- Crust:
- 2/3 cup all-purpose flour
- 1/3 cup graham cracker crumbs
- 1 tbls. gran. sugar
- 3 tbls. 70% buttermilk-vegetable oil spread
- Topping:
- 3 large egg whites
- 1 large whole egg
- 1 cup gran. sugar
- 2 tbls. all-purpose flour
- 2 tsps. grated lemon zest
- 1/2 cup fresh lemon juice (about 4 lemons)
- Conf. sugar for dusting.
Toasted Cocoanut Bread
By ghinman
Preheat over to 350 degrees
- 1 cup of toasted cocoanut
- 2 cups unbleached flour
- 1 tbs. baking powder
- 1/2 tsp. salt
- 1 cup of milk
- 1 egg, well beaten
- 1/4 cup of oil
- 3/4 cup of sugar
- 1 tsp. vanilla
Slow-cooked Pulled Pork
By ghinman
In a 6 qt. crock pot mix all ingredients except pork
- 2/3 cup Lea and Perrins Worcestershire Sauce
- 1/2 cup Heinz Tomato Catsup
- 1/4 cup firmly packed brown sugar
- 1/4 cup tomato puree
- 1 med. white onion, chopped
- 2 tbs. yellow mustard
- 2 tbs. white vinegar
- 3 1/2 lbs. pork shoulder, trimmed and cut into 4 pcs.