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Recipes
Artichoke and Bacon Potato Bake
By ghinman
Spray 8 in. square (2 qt.) glass baking dish with nonstick cooking spray
- 8 slices bacon, cut into 1/2 in. pieces
- 4 cups, frozen potatoes O'Brien with onions and peppers (28 oz. pkg.)
- 6 oz. (1 1/2 cups) shredded sharp cheddar cheese
- 1 S(14 oz.) cab quartered artichokes, drainedd
- 4 eggs
- 3/4 cup milk
- 1/2 tsp. garlic-pepper blend
- 1/4 tsp. salt
- i med. Italian plum tomato, thinly sliced
Strawberry Pie
By ghinman
Crush strawberries and place into sauce pan
- 1 baked pie shell or graham cracker crust
- 1 quart of strawberries
- 1/2 cup of sugar
- 3 tbs. corn syrup
- 2 pints of strawberries
Pumpkin Bread Pudding
By ghinman
For Bread Pudding: Preheat oven to 350 degrees
- Bread Pudding
- 2 cups half and half
- 1 15 oz. can pumpkin
- 1 cup plus 2 tbs. dark brown sugar
- 2 large eggs
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. vanilla extract
- 10 cups 1/2" cubes egg bread (about 10 ozs.)
- 1/2 cup golden raisins
- Carmel sauce
- 1 1/4 cups dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- Powdered Sugar
Raisin Brown Bread
By ghinman
Preheat oven to 350 degrees
- 2 cups of raisins
- Boiling water
- 1/2 cup of packed brown sugar
- 1/4 cup of butter or margarine, softened
- 1 cup of oatmeal
- 1/2 cup of molasses
- 1 egg
- 2 cups of buttermilk
- 2 cups of whole wheat flour
- 1 cup of white flour
- 2 tsp. of baking soda
Summer Vegetable and Sausage Frittata
By ghinman
preheat oven to 400 degrees
- 6 eggs
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
- 4 breakfast sausages, cut diagonally (uncooked), into 1/4 in. slices
- 1 cup diced zucchini
- 1/2 cup diced, red bell pepper
- 1/2 cup dilced yellow onion
- 1/4 cup minced, fresh flat-leaf parsley
- 2 T$bs. thinly sliced fresh basil
- 1/4 cup plus 2 Tbs. grated Parmesan-Reggiano cheese
- 1/3 cup crumbled goat cheese
Picante Chicken Enchiladas
By ghinman
Stir 1/4 cup picante sauce, sour cream and chili powder in a medium bowl
- 1 jar (16 oz.) Pace Picante Sauce
- 1/2 cup sour cream
- 2 tsp. chili powder
- 2 cups of cubed, cooked chicken
- 1/2 cup of shredded, Monterey Jack cheese
- 6 flour tortillas (8 in.) warmed
- 1 green onion, thinly sliced
Baked Garlic
By ghinman
Preheat oven to 350 degrees
- 6 whole heads of garlic
- 4 tsp. sweet butter
- 1/3 cup chicken stock
- salt and pepper (coarse)
Cabbage Soup
By ghinman
Heat the olive oil in a 4 qt
- 1 Tbs. olive oil
- 1 med. onion, minced
- 8 oz. mushrooms, diced
- 2 med. carrots, minced
- 4 cups green cabbage, quartered, cored, and thinly sliced
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 med. potatoes, peeled and cubed
- 15 oz. can no-salt chopped tomatoes, with liquid
Browned Butter Frosting
By ghinman
Heat the margarine or butter until browned
- 1/3 cup of margarine or butter
- 3 cups of confectioners sugar
- 1 1/2 tsp. vanilla
- 2 tbs. milk
Frittata with Tasso and Cheddar
By ghinman
In the deep half of a frittata pan over med
- 3 1/2 Tbs. unsalted butter
- 1/4 cup, thinly sliced green onions
- 3 Tbs. chopped, fresh flat-leafed parsley
- 12 eggs
- 1/2 cup, heavy cream
- 8 oz. tasso, diced
- 1 cup, grated, sharp cheddar cheese
- 1/4 tsp. kosher salt
- Freshly ground black pepperr, to taste