Gaster16's profile page
Recipes
CHOCOLATE WALNUT STRUDEL
By gaster16
Thaw pastry sheet at room temperature 30 minutes
- 1/2 package frozen puff pastry dough (1 sheet)
- 1 egg beaten
- 1 tablespoon water
- 4 squares semi-sweet chocolate
- 2 tablespoons milk
- 1 tablespoon butter or margarine
- 1/2 cup chopped walnuts
MERINGUE
By gaster16
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy
- 4-6 egg whites
- 1/2 to 3/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla
ITALIAN SPUMONI
By gaster16
Chill 2 quart metal mold in freezer
- 1-1/2 pints vanilla ice cream
- 6 maraschino cherries
- 1/3 cup pistachio nuts
- 3/4 cup whipping cream
- 10 oz. package frozen red raspberries thawed
- Rum extract to taste
- 1-1/2 pints pistachio ice cream
- 1/3 cup instant cocoa dry
- 1/2 cup whipping cream
- 1/4 cup sifted confectioners sugar
PEACH COBBLER SUPREME
By gaster16
Combine first 4 ingredients in dutch oven, set aside until syrup forms
- 8 cups sliced fresh peaches
- 2 cup sugar
- 2-4 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon almond or vanilla extract
- 1/3 cup butter or margarine
- Pastry for double crust pie
PARMESAN POTATO BREAD
By gaster16
In large bowl, stir yeast into water to soften
- 2 scant tablespoons dry yeast
- 2 cups warm water (about 110 degrees)
- 2 teaspoons salt
- 1 tablespoon finely minced garlic
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/4 cup olive oil
- 2 cups coarsely shredded raw potato
- 1 cup finely shredded Parmesan cheese
- 6-7 cups flour
- Additional olive oil
REMOULADE SAUCE
By gaster16
In a food processor, coarsely mince onions, celery, scallions and parsley
- 1 cup yellow onions
- 3/4 cup celery
- 3/4 cup scallions
- 1/2 cup creole mustard
- 3/4 cup chopped parsley
- 1/2 cup ketchup
- 1/2 cup tomato puree
- 2 tablespoons horseradish
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 3/4 cup salad dressing
- 4 dozen jumbo shrimp
- Hearts of romaine lettuce leaves
WATERCRESS, RADISH AND ENDIVE SALAD WITH MUSTARD SEED VINAIGRETTE
By gaster16
Stir mustard seeds in small dry-skillet over medium heat until seeds begin to pop about 3 minutes
- 1-1/2 teaspoons mustard seeds
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 2 bunches romaine lettuce (about 8 cups)
- 2 small heads endive
- 2 bunches radishes trimmed and sliced
BEEF PAILLARDS WITH MUSHROOM, MUSTARD AND SHERRY SAUCE
By gaster16
Season 4 beef paillards on both sides with salt and pepper
- 4 beef paillards
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cups mushrooms
- 2 tablespoons minced shallots
- 1 tablespoon unsalted butter
- 3 tablespoons medium dry sherry
- 2 tablespoons grainy mustard
- 3/4 cup chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon chives
EDIBLE EYEBALLS
By gaster16
Pour boiling water over the gelatin and stir to dissolve completely
- 2 small packages yellow Jell-O
- 1-1/4 cups boiling water
- 24 blueberries
SWEET POTATO HASH BROWNS
By gaster16
Melt butter and 1 tablespoon oil in a nonstick skillet over medium heat
- 2 teaspoons butter or margarine
- 3 tablespoons vegetable oil, divided
- 1 medium onion diced
- 1 tablespoons brown sugar
- 1 medium baking potato peeled and shredded
- 1 medium size sweet potato peeled and shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 bacon slices cooked and crumbled
- 1/2 cup chopped pecans toasted