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Recipes
ORANGE CAKE
By gaster16
Finely grate orange peel from 1 orange, set aside
- 2 large oranges
- 1-1/2 cups margarine or butter (3 sticks) softened
- 1 tablespoon orange extract
- 2-1/4 cups sugar
- 5 large eggs
- 1 8 oz. container low fat yogurt
- 3-1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sugar for orange glaze
TOASTED PECANS
By gaster16
Place in an aluminum foil-lined jelly-roll pan
- Toss 3 cups pecan halves
- with 1-1/2 tablespoons melted butter
GREEN WITH CRISY SHALLOTS AND CIDER GASTRIQUE
By gaster16
Dissolve sugar in 1 tablespoon water in small saucepan over medium heat
- 1/4 cup sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon dried crushed red pepper
- 2 cups plus 1 tablespoon peanut oil
- 2 cups thinly sliced shallots
- Coarse kosher salt
- 2 tablespoons bacon drippings
- 2 pounds greens, stems removed, cut crosswise into 1/2" wide strips
KEY LIME CHIFFON PIE
By gaster16
Preheat oven to 400 degrees
- Crust:
- 1-1/4 cups vanilla wafers finely crushed
- 1/4 cup sugar
- 6 tablespoons butter melted
- Filling:
- 1 envelope unflavored gelatin
- 1/4 cup water
- 4 eggs separated
- 1 cup sugar divided
- Dash salt
- 1/2 cup fresh Key lime juice
- 2 tablespoons key lime peel, grated
- Sweetened whipped cream
WILD MUSHROOM AND CRAB SOUP WITH DUMPLINGS
By gaster16
Preheat fryer. In saute pan heat olive oil
- 3 tablespoons blond roux
- 1 tablespoon olive oil
- 1/2 cup minced onions
- 2 cups assorted wild mushrooms sliced
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 tablespoons minced celery
- 1 cup chicken stock
- Salt and white pepper
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon crab boil
- 1 lb. crab meat
- 1/2 cup chopped green onions
- 2 tablespoons chopped mild herbs
- 1/2 teaspoon Worcestershire sauce
- 12 wonton wrappers
- 1 egg slightly beaten
- 1 tablespoon chopped chives
PASTA SALAD CREAMY ITALIAN
By gaster16
In large bowl combine mayonnaise, vinegar, garlic, basil, salt and pepper
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 cup freshly ground black pepper
- 1-1/2 cups twisted pasta, cooked, rinsed with cold water and drained
- 1 cup quartered cherry tomatoes
- 1/2 cup coarsely chopped green pepper
- 1/2 cup slivered pitted ripe olives
OLIVE GARDEN POSTA FAGOLI
By gaster16
In a large pan brown beef
- 1 lbs. ground beef
- 3 cups chopped celery
- 6 gloves garlic minced
- 4 cans (15 oz.) pasta ready stewed tomatoes with garlic, spices and olive oil
- 1-1/2 cups water
- 1/4 to 1/8 teaspoon cayenne pepper
- 1 cup orzo or diatelli style pasta
- 1 can (6 oz.) julienne-style carrots
- 3 cans (15 oz.) red or white kidney beans
BARBECUE BATTERED CHICKEN FINGERS
By gaster16
Cut each chicken breast into 3x1” strips and set aside
- 3 lbs. skinned and boned chicken breasts
- 3 cups all-purpose flour
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoon pepper
- 3/4 teaspoon garlic powder
- 2 cups buttermilk
- 3/4 cup honey smoke barbecue sauce
- 2 large eggs
- Vegetable oil
- Honey smoke barbecue sauce
LEMON MERINGUE PIE
By gaster16
Combine first 3 ingredients in a saucepan
- 1-1/2 cups sugar
- 1/2 cup cornstarch
- 1/8 teaspoon salt
- 4 egg yolks
- 1-3/4 cup water
- 1/2 cup lemon juice
- 3 tablespoons butter or margarine
- 1 teaspoon grated lemon rind
- 1 baked pastry shell
STRAWBERRY ICEBOX PIE WITH ALMOND CRUST
By gaster16
For Crust: Position rack in center of oven, preheat to 350 degrees
- Crust:
- 1 cup slivered almonds toasted
- 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter melted
- Filling:
- 5 cups quartered hulled strawberries (about 24 ounces)
- 1 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated orange peel