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Recipes
Banana Bourbon Bread Pudding
By ghinman
Preheat the oven to 350 degrees
- Bourbon Hard Sauce:
- 1 loaf (14 oz.) banana bread, cubed
- 4 cups, (8 oz.) cubed Itallian bread
- 2 very ripe bananas, mashed
- 3 eggs
- 1 cup, sugar
- 3 cups, milk, hot
- 1 tsp. vanilla
- 1/2 tsp. ground allspice
- 1/2 cup, pecans, toasted and chopped
- 1/2 cup, (1 stick) butter, softened
- 2 cups, powdered sugar
- 1/4 cup bourbon
Maple Cocoanut Bar.
By ghinman
Mix butter and sugar. Add and beat 1egg and maple syrup
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 tsp. maple syrup
- 3/4 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup chopped nuts
- 1 cup shredded cocoanut
- 1 tbls. butter, melted
- 1/2 cup shredded cocoanut
- 8 x8 greased pan
Fruit Cocktail Salad
By ghinman
In a bowl, combine the fruit and lemon juice
- 1 15.25 oz. cans fruit cocktail in juice
- 1 20 oz. can unsweetened pineapple tidbits, drained
- 1 11 oz. can mandarin oranges, drained
- 1 Tbs. lemon juice
- 1 1 oz. pkg. instant, sugar free vanilla pudding mix
- 2 med. firm bananas, sliced
Potato Soup
By ghinman
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes
- 6 med. potatoes, peeled and sliced
- 2 carrots, diced
- 6 celery stalks, diced
- 2 qts. water
- 1 onion, chopped
- 6 Tbs. butter or margarine
- 6 Tbs. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups milk
Lahaina Chicken Rolls
By ghinman
Place chicken, inner side up, between 2 pieces of waxed paper and pound out from center 1/8" thick
- 2 whole skiless and boneless chicken breasts
- 1/3 cup margarine, softened
- 1/2 cup finely chopped nuts (almond or macadamian)
- toasted.
- 2 tbs. parsley
- 1 tbs. sliced green onion tops
- 1/2 cup shredded coconut
- 1/2 cup day old bread crumbs
- 1 beaten egg
Chicken Parmesan Panini
By ghinman
Butterfly chicken breasts, cut in half
- 2 boneless, skinless chlicken breasts
- Kosher salt and pepper to taste
- 1 cup veg. oil, plus more for brushing
- 4 sandwich rolls, split
- 3/4 cup finely grated Parmesan-Reggiano
- 1 1/3 cups shredded Mozzarella
- 1/4 cup thinly sliced fresh basil
- 1 cup tomato sauce
Milk Chocolate Almond Bars
By ghinman
Preheat oven to 350 degrees
- 1/2 cup softened margarine
- 1.2 cup firmly packed brown sugar
- 1/4 cup sifted flour
- 1/4 tsp. salt
- milk chocolate bits
- chopped almonds
Breaded Veal Cutlets
By ghinman
In shallow bowl, beat egg with fork
- 1 egg
- 1/3 cup Progresso plain bread crumbs
- 2 veal cutlets (3 oz. ea.)
- 1 tbs. vegetable oil
- 1 can (8 oz.) tomato sauce
- 1/2 tsp. Italian dressing
- 1/2 cup shredded mozzarella cheese (2 oz.)
Favorite Curried Chicken
By ghinman
Cook onion in butter until tender but not brown
- 1 medium onion
- 2 tbs. butter or margarine
- 1 can (10 oz.) condensed tomato soup
- 2/3 cup of beer
- 1 tsp. curry powder
- 1/2 tsp. dried oregano, crushed
- dash pepper
- 3 medium chicken breasts, split
- 1/4 cup grated parmesan cheese
Berry Crisp
By ghinman
Preheat oven to 350 degrees
- 1/2 cup of rolled oats
- 1 1/2 pints (3 cups) blueberries, rinsed
- 1 pint (2 cups) raspberries, picked over, or cleaned
- strawberries
- 1/4 cup of sweetened apple juice concentrate, thawed
- 1/4 tsp. ground cinnamon
- 2 tbls. reduced calorie butter substitute, cut into small
- pieces
- 6 tbls. Orange Chantilly (see receipe) or nonfat plain
- yogurt, optional