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Recipes
Blue Cheese Glaze
By grassickkitchen
Place all the ingredients into a blender and blend until smooth
- 1/4 pound blue cheese
- 1/4 cup buttermilk
- 1/4 tsp pepper
- 1 tsp worcestershire sauce
- hot sauce to taste
Chicken in Lemon Sauce
By grassickkitchen
Melt 2 tablespoons of the butter or oil in a large skillet over medium heat
- 4 Tbp butter or olive oil
- 2 l eeks, washed well and diced, with some of the green parts
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 tsp minced fresh thyme and or tarragon leaves
- 4 boneless, skinless chicken cutlets, rinsed and cut into 1" chunks
- 3 Tbp fresh-squeezed lemon juice
- Salt and freshly-ground pepper to taste
- Minced fresh parsley for garnish
Fred's French Onion Soup
By grassickkitchen
Set a large pot on a low flame and add the beef stock or campbells broth and water
- 6 Tbp butter
- 2 Tbp cooking oil
- 4 pounds spanish onions around 8 large
- 1 tsp salt
- 3 Tbp flour
- 9 10oz cans of campbells beef consomme and beef broth mixed plus 9 cans of water or you can make 180 oz beef broth
- 1/2 cup brandy
- 2 garlic cloves chopped fine
Bread Pudding with Rum Sauce
By grassickkitchen
Preheat oven to 350 degrees F
- 3 cups milk
- 10 cups bread cubes
- 1 2/3 cups raisins
- 1/2 cup minced pecans
- 1/2 cup butter
- 4 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 tsp cinnamon
- 1/4 tsp salt
Broccoli Bake
By grassickkitchen
TOPPING: Melt butter and mix with 1 stack of crumbled ritz crackers
- 2 - Packs frozen broccoli or 2 cups fresh cooked
- 2 Cups grated sharp cheddar cheese
- 1 Can cream of mushroom soup
- 1/2 Cup mayonnaise
- 2 eggs beaten well
- 1 stack orginal Ritz crackers
- 1/2 cup butter
Orange Sauce
By grassickkitchen
Dissolve the cornstarch in the chicken stock
- 2 Tbp chicken stock
- 4 Tbp minced onions
- 2 cups orange juice
- 1 tsp orange zest or peel
- 2 Tbp butter
- 3 Tbp cornstarch
- juice and zest of 1 lemon
- 1/4 cup minced mushroom (optional)
Super-Stuffed Baked Potatoes
By grassickkitchen
1. Adjust oven rack to middle position and heat oven to 475 degrees
- 7 large russet potatoes (about 12 ounces each), scrubbed
- 8 Tbp unsalted butter
- 3 Tbp melted
- 3/4 teaspoon salt
- 2 (5.2-ounce) package Boursin cheese (garlic and fine herbs), crumbled
- 1/2 cup half-and-half
- 2 garlic cloves, minced
- 1/4 cup chopped fresh chives
- 1 tsp pepper
- 1/4 cup chopped green onion
Cranberry Bread
By grassickkitchen
Sift together dry ingredients in a bowl and set aside
- 2 cups flour (cut a little)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 egg well beaten
- 2 cups raw cranberries cut in half
- 1 cup sugar
- 1/2 tsp baking soda
- 2 Tbp shortening
- 1 cup chopped nuts (optional)
- Juice and rind of one large orange. Add water to make 3/4 cups juice.
Creole Seasoning
By grassickkitchen
In a bowl mix all the ingredients together until blended
- 2 1/2 Tbp paprika
- 2 Tbp salt
- 2 Tbp garlic powder
- 1 Tbp fresh ground pepper
- 1 Tbp onion powder
- 1 Tbp cayenne pepper
- 1 Tbp oregano
- 1 Tbp Thyme
Mac/cheese
By grassickkitchen
Preheat oven to 375 degrees F
- 1 box macaroni boiled and drained
- Grated cheeses (Sharpe cheese, medium or mild cheese)
- 4 eggs (depending on the size you're making more)
- 1/2 can evaporated milk
- 3/4 cup whole milk
- Salt and Pepper to taste