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PICKLED SHRIMP

PICKLED SHRIMP

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For the cooking liquid, in a large pot, combine all the cooking liquid ingredients

  • ooking Liquid:
  • 8 cups water
  • 1 large stalk celery, coarsely chopped (about 2/3 cup)
  • 1 large carrot, peeled and coarsely chopped (about 2/3 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 3 fresh parsley sprigs
  • 3 fresh thyme sprigs
  • 2 cloves garlic
  • 5 peppercorns
  • 2 bay leaves
  • 1 teaspoon salt
  • Shrimp:
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1/2 cup cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon dill weed
  • 1 large onion, thinly sliced
  • 12 whole peppercorns
  • 6 bay leaves
  • 6 cloves garlic
  • 6 whole cloves
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CREAM CHEESE PASTRY

CREAM CHEESE PASTRY

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Roll pastry 1/8" thick and cut in 2-1/2-3" rounds with scalloped cutter or pastry wheel

  • Walnut Cream Wafers:
  • 1 cup butter or margarine
  • 1 - 8 oz. package cream cheese
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 recipe cream cheese pastry
  • 1 egg yolk beaten with 1 teaspoon milk
  • 1 cup sour cream
  • Powdered sugar
  • 1-1/2 cups ground walnuts
  • 1 teaspoon vanilla
  • Dash each of cinnamon and nutmeg
  • 1/2 cup of heavy cream whipped
  • Maraschino cherries with stems
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CABBAGE TART

CABBAGE TART

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In large bowl, measure flour, margarine or butter, and 1/2 teaspoon salt

  • 1-1/2 cups all-purpose flour
  • 1/2 cup butter or margarine (1 stick) cut into small pieces
  • Salt
  • Half & Half
  • 1 medium heat cabbage (2 lbs.)
  • 1 large onion
  • 2 tablespoons salad oil
  • 3 large eggs
  • 3 tablespoons Dijon mustard
  • 1 tablespoon parsley
  • 3/4 teaspoon coarsely black pepper
  • 6 oz. Gruyere or Swiss cheese shredded (1-1/2 cups)
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VIENNESE NUT TORTE

VIENNESE NUT TORTE

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Separate eggs. In large bowl beat yolks for 2 minutes with mixer

  • 12 large eggs
  • 3-1/2 cups sifted powdered sugar
  • 3 cups nuts finely ground
  • 1/2 cup toasted bread crumbs
  • 1-1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
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BRAISED PORK FILLET IN PEKING SAUCE

BRAISED PORK FILLET IN PEKING SAUCE

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Combine pork with cornstarch, soy sauce, sherry and stock

  • 1 lb. pork fillets, thinly sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon stock
  • 3/4 lb. chinese spinach, blanched in boiling stock for 1 minute
  • 3 tablespoon vegetable oil
  • 3 tablespoons hoisin sauce
  • 1/2 teaspoon sesame oil or seeds
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FIVE LAYER TACO PIE

FIVE LAYER TACO PIE

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Heat the oil in a large skillet over medium-high heat

  • Taco Seasoning:
  • 1 tablespoon olive oil
  • Nonstick cooking spray
  • 1 1/2 cups crushed tortilla chips, divided
  • 1 pound ground beef
  • 1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
  • 1 cup prepared salsa
  • 1 cup sour cream
  • 1 avocado, halved, peeled, pitted, and cubed
  • 1 cup grated extra-sharp Cheddar (4 ounces)
  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
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MARY ANN’S ENCHILADAS

MARY ANN’S ENCHILADAS

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FILLING: Brown ground beef until crumbly with the salt and garlic

  • FILLING:
  • 1 lbs. ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • dash ground black pepper
  • 1/4 teaspoon minced garlic
  • 3 jalapeno fresh chopped fine
  • 1/2 lb. Longhorn cheddar cheese grated
  • 1 cup chopped onion
  • SAUCE:
  • 1/2 cup evaporated milk
  • 1 lb. Velveeta cheese
  • 1 can cream of chicken soup
  • 1 small container of green onion and sour cream dip
  • 1 small jar chopped pimiento
  • 1 small can sliced black olives drained
  • 18 corn tortillas
  • 1/2 cup cooking oil
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CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

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In stockpot combine water and chicken

  • 1 3/4 lb. chicken, 2 quarts water
  • 1/2 cup melted butter
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 2 cups self-rising flour
  • 1/4 cup shortening
  • 1/4 cold water
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APPLE ALMOND CRISP

APPLE ALMOND CRISP

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Topping: Whisk flour, brown sugar, and cinnamon in medium bowl to blend well

  • Topping:
  • 1-1/2 cups all purpose flour
  • 1/2 cup (packed) golden brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 sticks chilled salted butter cut into 1/2” pieces
  • 1 cup sliced almonds
  • Filling:
  • 3/4 cup sugar
  • 3 tablespoons all purpose flour
  • 1 tablespoon grated lemon peel
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 8 small Granny Smith apples peeled, halved, cored, thinly sliced
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
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DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

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CANDIED ORANGE PEEL: Using vegetable peeler, remove peel (orange part only) from orange in strips

  • CANDIED ORANGE PEEL:
  • 1 orange
  • 1/4 cup sugar
  • 2 tablespoons water
  • CRUST:
  • 1/2 cup (2 stick unsalted butter
  • room temperature
  • 1/2 cup sugar
  • 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 cup all purpose flour
  • FILLING:
  • 2 cup slivered almonds toasted, coarsely chopped
  • 2 teaspoons sugar
  • 1 teaspoons ground cinnamon
  • 1 cup heavy whipping cream
  • 8 oz. bittersweet chocolate chopped
  • 1 tablespoon Grand Marnier or other orange liqueur
0/5 (0 Votes)