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Recipes
Artichoke Dip
By gmbeckett
Chop hearts well. Add rest of ingredients
- 1 can artichoke hearts (packed in water) Drain well.
- 1/4 cup parmesan cheese
- 1/4 cup real mayonnaise
- squirt of lemon
- dash of worcestershire sauce
Potato Salad
By gmbeckett
Wash potatoes and bring to boil
- Dressing:
- 2 lbs red potatoes
- 1/2 lb green beans (optional)
- 4 green onions
- 2 tbsp parsley
- 1 tbsp fresh tarragon
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 3/4 cup olive oil
Chicken Cordon Bleu
By gmbeckett
Cut each breast in half and pound with kitchen mallet until 1/4" thick
- 2 small chicken breasts
- 4 small ham slices
- 4 small swiss cheese slices
- 1/4 cup flour
- 1/4 cup grated swiss cheese
- 1/2 tsp fresh or dried sage
- 1/4 tsp pepper
- 1 (10 3/4 oz) can condensed cream of chicken soup
Mushroom-Gouda Melts
By gmbeckett
With the rack in middle position, preheat oven to 425F
- 4 slices crusty italian bread 1/2" thick
- 2 slices bacon, finely shopped
- 2 shallots, finely chopped
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 1 tbsp lemon juice
- 1 cup grated gouda
- 1 tsp thyme
- salt and pepper to taste
Macaroni & Cheese
By gmbeckett
Preheat oven to 350°F. Cook macaroni according to package instructions, drain, and transfer to a 4-cup casserole d...
- 2 cup(s) shell macaroni
- 1/4 cup(s) grated sharp Cheddar cheese
- 1/4 cup(s) grated Monterey Jack cheese
- 1/4 cup(s) grated provolone cheese
- 1/2 cup(s) sour cream
- 1 can(s) (15-ounce) diced stewed tomatoes, drained
- 1 tablespoon(s) unsalted butter
- 2 teaspoon(s) fresh oregano
Lobster Rolls
By gmbeckett
Combine first 4 ingredients
- 1 cup chopped cooked lobster
- 1/4 cup finely chopped celery
- 1/4 cup miracle whip
- 1 tbsp finely chopped red onion
- 4 dinner rolls, partially split, toasted
Veal and Ham Rolls
By gmbeckett
Over each slice of veal, put on ham
- 4 thin veal scallops
- 4 very thin slices of ham
- prepared mustard
- 1 tsp dry thyme
- 2 thin slices swiss cheese
- 1 egg
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/2 cup breadcrumbs
- 1/2 cup salad oil
Baked Farfalle with Prosciutto and Mushrooms
By gmbeckett
This dish is perfection when you're short on time, simply prepare and refrigerate the unbaked dish for up to 24 hou...
- 1 tbsp (15 mL) extra-virgin olive oil
- 4 oz (113 g) prosciutto, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups (750 mL) sliced cremini mushrooms
- 1-1/2 tsp (7 mL) dried basil
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) white wine
- 1 can (28 oz/796 mL) tomatoes
- 2 tbsp (30 mL) tomato paste
- 1/3 cup (75 mL) whipping cream
- 5 cups (1.25 L) farfalle pasta, (bow tie pasta) (12 oz/375 g)
- 1/4 cup (60 mL) chopped fresh parsley
- 1/2 cup (125 mL) grated Parmesan cheese
Sausage-Parmesan Couscous Salad
By gmbeckett
Bring 2 cups water and salt to a boil in a medium-size saucepan; gradually stir in couscous, tomato and sausage in ...
- 2 cups water
- 1/2 tsp salt
- 1 2/3 uncooked couscous
- 1/2 cup finely chopped tomato
- 3 ounces finely chopped precooked chicken and sun dried tomato or other chicken sausage
- 2 tbsp water
- 2 tbsp balsamic vinegar
- 1/2 cup finely grated fresh Parmesan cheese
Greek Salad with Creamy Feta Dressing
By gmbeckett
Place pita triangles in a single layer on a baking sheet
- 2 pita bread, cut into small triangles
- 1 small romaine letter, torn into bits
- 1 english cucumber, peeled and cut into chunks
- 4 medium tomatoes, cut into chunks
- 1 medium red onion, cut into chunks
- 1/2 cup pitted black olives
- Dressing;
- 6 oz feta cheese, crumbled
- 1/2 cup 35% real whipping cream
- 1/2 cup unflavoured yogurt
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1/2 tsp dried mint
- 1/2 tsp pepper