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Recipes
Baked Artichoke Dip
By ghinman
Mix ingredients and bake in 350 degree oven for 45 minutes
- 1 cup mayonnaise
- 1 cup parmesan cheese
- 1 large can artichoke hearts, water packed
Warm Spinach Salad
By ghinman
Toss together the spinach, cranberries and diced onions
- Dressing:
- 1 bag babby spinach salad greens
- 1/2 cup dried cranberries
- 1/2 cup diced red onions
- 4 slices turkey bacon, cooked crisp and crumbled
- 1/2 cup orange flavored or plain honey
- 1/2 cup fresh lime juice
- 2 Tbs. dijon mustard
Souffleed Banana Pancake
By ghinman
Preheat oven to 375 degrees
- 6 Tbs. (3/4 stick) unsalted butter
- 3 Tbs. firmly packed lgt. brown sugar
- 2 bananas, peeled, cut diagonally 1/4 in. thick
- 4 eggs separated
- 2/3 cup, milk
- 1 1/4 tsp. vanilla
- 1 Tbs. dark rum
- 1 tsp. salt
- 2/3 cup, all purpose flour
- 2/3 cup, banana puree (about 2 bananas)
- 1/4 cup, granulated sugar
- 1/2 cup, pecan halves, lightly toasted
- Confectioners sugar for dusting
Ginger Cake with Caramel-Apple topping
By ghinman
Heat oven to 350 degrees. Grease and flour 9 in
- 2 cups of Yoplait 99 percent Fat Free creamy harvest
- peach or creamy vanilla yogurt (from 2 lb. container)
- 1/2 cup of caramel fat-free topping
- 1 1/4 cups of whole wheat flour
- 1 cup of all pupose flour
- 1/4 cup of sugar
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 cup of molasses
- 1/3 cup of canola oil
- 1 egg
- 1 med. tart med. apple, chopped
- lemon juice
Sock-it-to-me Cake
By ghinman
Mix ingredients. Beat at high speed for 2 minutes
- Filling:
- 1 pkg. golden cake mix
- 1 cup sour cream
- 1/2 cup crisco oil
- 1/4 cup sugar
- 1/4 cup water
- 4 eggs
- 1 cup chopped pecans
- 2 tbsp. brown sugar
- 2 tsp. cinnamon
- Glaze:
- 1 cup conf. sugaarr
- 2 tbsp. milk
Apple Crumble
By ghinman
Preheat oven to 425 degrees
- Topping:
- 2/3 cup of all purpose flour
- 1/3 cup of rolled oats
- 3 tbs. granulated sugar
- 1/2 cup butter (1 stick)
- Filling:
- 4 large apples, such as Granny Smith
- 2 tbs. firmly packed brown sugar
- 1 tbs. cinnamon
Chicken with wine and shallot
By ghinman
Cut chicken into 1 1/2" pieces and coat with salt and pepper and flour
- 3 wole, skinless and boneless chichen breasts
- pepper and salt
- 1/4 cup flour
- 1 tbs. olive oil
- 1 tbs. butter
- 1 tbs. finely minced garlic
- 1 tbs. finely minced shallots
- 1/4 cup chicken broth
- 1/3 cup dry, white wine
- juice of 1/2 lemon
- 1/4 cup finely chopped parsley
Strawberry-Pretzel Salad
By ghinman
Preheat the oven to 350 degrees
- 2 cups coarsley crushed pretzels
- 3/4 cup (1 1/2 sticks) butter, melted
- 3/4 cup granulated sugar, divided
- 1 8 oz. pkg. cream cheese, softened
- 8 oz. whipped topping
- 1 (6 oz.) pkg. strawberry gelatin mix
- 1 (16 oz.) pkg. frozen strawberries, thawed
Citrus Dressing
By ghinman
Whisk ingredients together in a small bowl until combined
- 3 tbs. freshly squeezed lime juice
- 2 tbs. freshly squeezed orange juice
- 3 tbs. safflower oil
Smoked Macaroni and Cheese
By ghinman
Preheat oven to 375 degrees
- 4 Tbs. unsalted butter (1/2 stick)
- 1/4 cup, all purpose flour
- 3 1/2 cups, milk
- 1 Tbs. tomato paste
- 2 cups, sharp cheddar cheese, shredded
- 2 cups, Gouda cheese, shredded
- salt and pepper to taste
- Pinch of Cayenne pepper
- 4 oz. crustless, country style bread
- 2 Tbs. unsalted butter, melted
- 1 lb. rigatoni, cookede until al dante and drained