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Recipes
Lemonade Cheesecake
By ghinman
Combine ricotta cheese, lemonade concentrate, eggs, sugar and flour in food processor or bowl
- 2 cups (15 oz.) Whole milk ricotta cheese
- 1 can (6 oz.) frozen lemonade concentrate, thawed
- 2 eggs
- 1/2 cup of sugar
- 1/3 cup of all-purpose flour
- 1 (9 oz.) prepared graham cracker pie crust
- Whipped cream cheese, mint sprigs and thinly sliced
- lemon (optional)
Blueberry Muffins
By ghinman
Preheat oven to 400 degrees
- 1 1/2 cups all purpose flour
- 1 Tbs. bakin powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 4 Tbs. (1 stick) unsalted butter, melted and cooled
- 1 lg. egg
- 3/4 cup plus 2 Tbs. milk
- 1 cup blueberries
Giner Apple Crumb Pie
By ghinman
Set an oven rack in the lowest position and heat oven to 375 degrees
- 1 piecrust, store bought or homemade, fitted into a 9"
- pie plate
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 3/4 cup plus 1 tbs. all-purpose flour, spooned and
- leveled
- 1/4 cup of granulated sugar
- 2 1/2 pounds of apples (about 5; such as Granny Smith
- Braeburn, or Empire), peeled and thinly sliced
- 1 tbs. grated, fresh ginger
- 1/4 tsp. ground cinnamon
- 1/4 tsp. kosher salt
French Toast Strata
By ghinman
Butter 9x13 pan. Overlap slices of bread 3/4 in
- 1-2 loaves of bread, hoagies, or rolls
- 6 eggs
- 1 1/2 cups milk
- 1 cup light cream
- 1 tsp. vanilla
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 cup margarine
- 1/2 cup light brown sugar
- 1/2 cup chopped walnuts
- 1 tsp. light corn syrup
- 1 cup maple syrup
Coffee Cake
By ghinman
Nancy's Coffee Cake
- 1/2 cup shortening
- 3/4 cup sugar
- Cream well
- 1 tsp. vanilla
- 3 eggs- add and break in 1 at a time
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- sift and add alternately with 1/2 pint of sour cream
- FILLING AND TOPPING
- 6 tbsp. softened butter
- 1 cup brown sugar
- 2 tsp. cinnamon
- 1 cup chopped nuts (walnuts)
Blueberry Salad
By ghinman
Combine all ingredients and then add dressinge
- Dressing:
- 2 bags Romaine lettuce
- 1/2 cup sunflower seeds
- 2 cups Monterey Jack cheese, shredded
- 12 oz. bag blueberries
- 1 cup red onion
- 3/4 cup sugar
- 2/3 cup vinegar
- 3 Tbs. Poppy seeds
- 2 tsp. Dry mustard
- 2 cups veg. oil
Curry Dip
By ghinman
Mix all ingredients and chill Good for any raw vegetable and shrimp
- 1 pt. mayonnaise
- 3 tbs. chili sauce
- 3 tsp. curry powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tbs. garlic powder
- 1 tbs. grated onion
- 1 tbs. worcestershire sauce
Paradise Pasta with Pine Nuts
By ghinman
In a 10 to 12 in. frying pan, over medium heat, stir pine nuts often until golden, about 8 minutes; pour from pan a...
- 1/3 cup of Pine Nuts
- 1 lb. mushrooms
- 1 med. size onion
- 4 cloves of garlic, minced or pressed
- 1 tbs. salad oil
- 1 tsp. ea. of dried basil leaves and dried oregano leaves
- 4 cups of broccoli flowerets
- 1 small red bell pepper, stemmed and thinly sliced
- 1 1/2 cups of regular strength chicken broth
- 4 About 4 cups of hot cooked angel hair pasta, drained
- 1/2 About 1/2 cup of freshly shredded parmesan cheese
- Salt and pepper
Cheese Dip
By ghinman
Mix all ingredients together
- 8 oz. sour cream
- 1/2 cup mayonaise
- 2 tbs. flour
- minced garlic (small amount)
- 1 tbs. chopped onion
- 8 oz. grated Monterey Jack cheese