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Recipes
Boston Market Stuffing
By Gilmore
When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've red...
- 10 Ounce Can sliced carrots; undrained
- 4 Ounce Can sliced mushrooms; undrained
- 14 Ounce Can chicken broth
- 2 ribs celery; cut 4−5 pieces
- 1 Tbl. Rubbed sage
- 12 Tbl. Poultry seasoning
- 1 Tbl. Chicken bouillon powder
- 3 Tbl. Bottled liquid margarine or melted butter or margarine
- 3 English muffins; cut into 1/2" cubes with crumbs
- 8 Ounce Bag unseasoned croutons
- 1 Tablespoon Dry parsley; minced
- 2 Tablespoon Dry minced onion
Icy Holiday Punch
By Gilmore
In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water
- 1 package (6 ounces) cherry gelatin
- 3/4 cup sugar
- 2 cups boiling water
- 1 can (46 ounces) pineapple juice
- 6 cups cold water
- 2 liters ginger ale, chilled
Boston Market Cranberry Sauce
By Gilmore
In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to stir together jellied sauce, marmala...
- 1 Pound Can jellied cranberry sauce
- 10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
- 1/4 Teaspoon Ground ginger
- 2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
- 1/3 cup Walnuts, chopped fine
Boston Market Chicken
By Gilmore
Preheat oven to 400 degrees
- 1/4 cup canola oil
- 1 Tbl. honey
- 1 Tbl. lime juice
- 1/4 tsp. paprika
- 4 chicken breast halves, washed and patted dry
Shrimp Linguine
By Gilmore
Cook linguine according to package directions; drain and rinse in cold water
- 8 ounces uncooked linguine, broken in half
- 1 pound cooked medium shrimp, peeled and deveined
- 3 cups fresh broccoli florets
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/2 pound fresh mushrooms, sliced
- 12 cherry tomatoes, halved
- 3/4 cup shredded carrots
- 1/2 cup sliced green onions
- 1/3 cup Crisco® Extra Virgin Olive Oil
- 1/3 cup reduced-sodium soy sauce
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons sesame seeds, toasted
Ben & Jerry's Fresh Georgia Peach Ice Cream
By Gilmore
The best way to capture the elusive flavor of summertime
- 2 2 2 Cup Ripe peaches finely chopped
- 1 1/4 1 1/4 1/4 Cup Sugar
- 1/2 1/2 1/2 Juice of lemon
- 2 2 2 Large Eggs
- 2 2 2 Cup Heavy or whipping cream
- 1 1 1 Cup Milk
HERB STUFFING
By Gilmore
Combine bread, parsley, onion, salt, sage,thyme, and rosemary
- 12 cups slightly dry bread
- 1/3 cup snipped parsley
- 1/3 cup finely chopped onion
- 1 1/2 tsp. salt
- 1 tsp. ground sage
- 1 tsp. dried thyme, crushed
- 1 tsp. dried rosemary, crushed
- 1 cup of chicken broth
- 6 tablespoons of butter, melted
Starbucks Carrot Cake
By Gilmore
Preheat oven to 350 degrees
- Optional Garnish:
- 1-1/2 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 2 Teaspoons cinnamon
- 1/2 Teaspoon salt
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon allspice
- 1-1/2 Cups dark brown sugar
- 1 Cup vegetable oil
- 3 eggs
- 1/4 Teaspoon vanilla
- 1 Cup shredded carrot (1 large carrot)
- 3/4 Cup chopped walnuts
- 1/2 Cup golden raisins
- Frosting
- 8 Ounces cream cheese, softened
- 1 Tablespoon milk
- 1 Teaspoon vanilla
- 3 Cups powdered sugar
- 1/3 cup chopped pecans
Nana's Corn Pudding
By Gilmore
The BEST Corn Pudding EVER !!!!
- 2 Cans Cream of Corn
- 1 Can Whole Kernel Corn
- 3 Cans Evaporated Milk
- 4 to 6 Eggs
- 1/2 Cup Corn Starch
- 1/2 Cup Sugar
- 1/2 Cup Melted Butter
- Salt & Pepper to Taste
Nana's Macaroni & Cheese
By Gilmore
The BEST EVER !!!!
- 1/2 Cup Butter
- 1/2 Cup Flour
- 5 Cups of Milk
- 1 LB pack of Original Velveeta Cheese
- 1 large Package of Shredded Cheddar Cheese
- 1 Box of Elbow Macaroni Noodles
- Salt & Pepper to Taste