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Recipes
Hearty Chicken and Sausage Soup
By ghinman
Place bone in chicken, bouillon bay leaves and ground pepper in a large pot with just enough water to cover chicken
- 3-4 lbs. chicken, bone in s(5-6 lb. roaster)
- 5 cubes chicken bouillon
- 2 bay leaves
- freshly ground pepper to taste
- Wate
- 3 onions, chopped
- 4 stalks celery, chopped
- 3 Tbs. butter
- 1 Tbs. oil
- 12 oz. pork sausage links, sliced 3/4 in. thick
- 6 oz. packaged stuffing mix
- 4 tsp. sage
- 1 Tbs. basukss
- 1 cup grated Parmesan cheese
- 1/2 cup water
- 1 tsp. celery seed
- 1/2 tsp. crumbled rosemary leaves
- Chopped parsley to tastr
Oatmeal, Scotchie Pan Cookies
By ghinman
Combine dry ingredients. Cream margarine, sugar, eggs, water abd vanilla
- 2 cups unsifted flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup, softened margarine
- 1 1/2 cups brown sugar, firmly packed
- 1 Tbs. water
- 2 eggs
- 1 pkg. butterscotch, 12 oz.
- 1/2 tsp. orange extract
- 1 1/2 cups quick oats
- 3/4 cup sugar
Chili and Garlic Snack Mix
By ghinman
Heat oven to 300 degrees. In a lg
- 3 cups Cheerios Cereal
- 3 cups Corn Chex Cereal
- 1 cup unsalted peanuts
- 1 cup thin pretzel sticks
- 1/3 cup butter or marg., melted
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
Cheese Sauce
By ghinman
low fat sauce
- 1 tbs. cornstarch 1/4 cup of skim milk
- 1/2 cup of low-fat small curd cottage cheese
- 2 tbs. Parmesan Cheese
- Pindh of white pepper
Thumb Prints
By ghinman
Mix the butter, brown sugar, egg and vanila together
- 1/2 cup better, softened
- 3/4 cup brown sugar
- 1 lg. egg
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Brown Sugar Shortbread
By ghinman
In a mixing bowl, cream butter and sugar
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 2 1/4 cups all purpose flour
Roasted Turkey Roulade
By ghinman
Place the dried figs and cranberries in a small sauce pan and pour in the Calvados and 1/2 cup of water
- 1/4 cup large diced figs, stems removed
- 1/4 cup dried cranberries
- 1/2 cup Calvados or Brandy
- 4 tbs. ( 1/2 stick) unsalted butter
- 1 1/2 cups diced onions ( 2 onions)
- 1 cup ( 1/2" diced) celery stalks (3 stalks)
- 1/4 lb. pork sausage, casings removed (sweet and hot mixed)
- 1 1/2 tbs. chopped fresh rosemary leaves
- 3 tbs. pine nuts, toasted
- 3 cups Pepperidge Farm herb-seasoned stuffing mix
- 1 1/2 cups chicken stock, preferably homemade
- 1 extra large egg, beaten
- Kosher salt and freshly ground black pepper
- 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
- 3 tbs. unsalted butter, melted
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 lg. eggs, 2 egg yolks, and 1 egg white for brushing
- 2 cups granulated sugar, plus extra for sprinkling
- 2 tsp. vanilla extract
- 2 tbs. almond liquer, such as Disaronno
- 1 tbs. anise seed
- 4 cups coarsley chopped whole almonds
Metabolism Booster
By ghinman
Whisk ingedients together in a small bowl until combined
- 3 tbs. freshly squeezed lime juice
- 2 tbs. freshly squeezed orange juice
- 3 tbs. safflower oil
Crunchy Onion Chicken
By ghinman
Crush fried onions with flour in a plastic bag
- 2 cups (4oz.) French's French Fried Onions
- 2 tbs. flour
- 4 (5oz.) boneless chicken breasts
- 1 egg, beaten