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Recipes
Ramen Noodle Salad
By ghinman
Saute topping ingredient4s until brown and then cool
- Topping:
- 6 Tbs. butter
- 2 pkg. Ramen noodles
- 1/2 cup sunflower seeds
- 1/2 cup slivered almonds
- Dressing:
- 1/4 tsp. salt
- 1/2 cup sugar
- 1/2 cup oil
- 1 Tbs. Soy Sauce
- 1/4 cup vinegar
Black Beans
By ghinman
Jeanne
- 2 lbs. black beans
- 7 Tbs. garlic salt
- 4 bay leaves
- 1/2 cup, olive oil
- 4 green peppers
- 2 lg. onions, chopped
- 4 tomatoes, chopped
- 4 Tbs. cumin
- 4 Tbs. Italian Seasoning
- 2 Tbs. Hot sauce
- 1 cup, red wine vinegar
Vanilla Refrigerator Sugar Cookies
By ghinman
Roll in wax paper-chill for 1/2 day or more-cut 1/4" slices-sprinkle with sugar
- Cream:
- 1/2 cup margarine
- 1 cup sugar
- Mix in:
- 1 beaten egg
- 1 tsp. vanilla
- Stir in:
- 1 1/4 to 1 3/4 cups flour
- 1 1/2 tsp. double acting baking powder
- 1/4 tsp. salt
Chicken a la Merin
By ghinman
Coat chicken with flour and seasonings
- 1 chicken fryer, cut up (4-5 chicken breasts)
- 1/4 cup flour
- 1 garlic clove
- salt and pepper to taste
- 1/4 cup fat
- 1 sm. can sliced mushrooms
- 1 cop of liquid from mushrooms
- 1-1 1/2 cups white wine (sauterne)
Apricot Chicken
By ghinman
Line pan with foil. Pack the chicken close in the pan
- 4 chicken breasts, halved
- 1 1/3 cup apricot preserves
- 2 pkg. onion soup
- 2 cup russian dressing
Crab Dip
By ghinman
Blend to a smooth spread. Add more onion and curry powder for more taste
- 1 cup finely flaked crab meat
- 2 tbs. parsley
- 1 tbs. minced onion
- 3-4 tbs. mayonnaise
- 1/2 tsp. curry powder
- 1 tsp. lemon juice
Fresh Orange and yogurt tart
By ghinman
In a food processor, pulse almonds, granulated sugar, and 1/2 tsp
- 1/2 cup of raw almonds
- 1/4 cup of granulated sugar
- coarse salt
- 1 cup of all-purpose flour (spooned and level)
- 6 tbs. unsalted butter (3/4 stick)
- 2 tsp. powdered gelatin (from a 1/4 oz. packet)
- 1/2 cup of half and half
- 1 1/2 cups of plain Greek yogurt (2 percent)
- 1/4 cup of packed light-brown sugar
- 3 medium navel oranges
Butter Cake
By ghinman
Sift together dry ingrediants
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 cup margarine or butter
- 2 cups sugar
- 4 eggs unbeaten
- 1 cup sour milk
- 2 tsp. vanilla
Rhubarb spring treat+
By ghinman
For filling: In a large bowl, stir together the granulated sugar, orange peel and orange juice
- 1 cup of granulated sugar
- 1 1/2 tsp. finely shredded orange peel
- 2 tbs. of orange juice
- 6 cups of sliced fresh rhubarb (about 2 lbs.) or frozen
- unsweetened sliced rhubarb, thawed but not drained
- 1 1/2 about 1 1/2 lbs.
- 1 tbs. butter, softened
- 2 slices of firm-textured white or whole wheat sandwich
- bread, cut into quarters
- 3/4 cup of finely chopped pecans, macadamian nuts or
- almonds
- 1/2 cup of finely crushed graham crackers
- 1/2 cup of brown sugar
- 1 tsp. ground cinnamon or apple pie spice
- 1/4 tsp. of ground ginger or ground nutmeg
- 1/8 tsp. of salt
- 1/4 cup of butter, melted
- Vanilla ice cream or whipped cream
Enchi-lagna
By ghinman
Heat 1/2 cup Annatto oil in a skillet over medium heat
- Enchillada Sauce:
- 1/2 cup annatto oil
- 4 tbs. flour
- 1/4 cup Chili Powder
- 2 14.5 oz. cans of tomato sauce
- 3 cups water
- 1 tsp. ground cumin
- 1 tsp. Granulated Garlic Powder
- 1-2 tsp. salt to taste
- 1-2 tsp. Penzey's freshly ground pepper, to taste
- Enchi-lagna:
- 2-3 cups of cooked meat (use chicken, pulled pork, or skirt steak seasoned with Adobo Seasoning and then brown in a bit of annatto oil.
- 2-3 cups shredded Chihuahua cheese
- 12-16 corn tortillas
- 1-2 cups enchillada sauce