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Recipes
POTATO BASIL FRITTATA
By gaster16
Heat oven to 350 degrees. Melt 3 tablespoons butter in 10” omelet pan over medium low heat
- 1 stick unsalted butter divided
- 2 cups peeled and 1/2” diced boiling potatoes (4)
- 8 extra large eggs
- 15 ounce ricotta cheese
- 3/4 lb. Gruyere cheese grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
PINEAPPLE FRIED RICE
By gaster16
Saute pineapple, ginger, garlic, green pepper, soy and chili sauce in a hot pan with sesame oil
- 1/4 cup diced pineapple
- 1 tablespoon ginger
- 1 tablespoon garlic
- 1/2 red and green peppers diced
- 1/4 cup soy sauce
- 1 tablespoon chili sauce
- 2 tablespoons sesame oil
- 4 cups chilled cooked Japanese rice
SAUCEPAN BROWNIES
By gaster16
Put first 2 ingredients and 2 tablespoons water in saucepan and stirring bring just to boiling over medium heat
- 1/3 cup butter or margarine
- 1 package 6 oz. semisweet pieces
- 2 eggs
- 1/4 teaspoon baking soda
- 1/2 cup coarsely chopped nuts
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/4 teaspoon salt
PASTA WITH BACON TOMATO AND OLIVES
By gaster16
Beat to blend molasses, mustard, worcestershire and rosemary, set aside
- 3 tablespoons molasses
- 1-1/2 teaspoons each dry mustard and worcestershire sauce
- 1-1/2 teaspoons fresh rosemary (1/2 teaspoon dried)
- 1 lb. penne or ziti
- 4 slices bacon chopped
- 1 large onion thinly sliced
- 2 large tomatoes chopped
- 3/4 cup whole pitted ripe olives
- 1/4 cup chopped parsley
- 1/3 cup grated Parmesan cheese
SWEET & SOUR GREEN BEANS
By gaster16
Boil red wine vinegar and sugar in heavy saucepan over medium-high heat until reduced to 3/4 cup, about 45 minutes
- 3 cups red wine vinegar
- 6 tablespoons sugar
- 6 tablespoons unsalted butter
- 3 lbs. green beans trimmed
EASY FUDGEY PUDDING CAKE
By gaster16
Heat oven to 375 degrees. Grease 8" square baking pan
- 1 cup all purpose biscuit baking mix
- 1/4 cup cocoa
- 1 (14 oz.) can sweetened condensed milk divided
- 3/4 cup syrup divided
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- Whipped topping or ice cream
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
By gaster16
Preheat oven to 350 degrees
- 6 cups water
- 1-1/2 cups polenta or yellow cornmeal
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons (1/4) stick butter
- 4 green onions thinly sliced
- 3 tablespoons minced fresh Italian parsley
- 1-1/2 teaspoons minced fresh thyme
- 1/4 cup whipping cream
- 3/4 cup grated jack cheese or freshly grated Parmesan cheese
- 1 teaspoon grated lemon peel
GOLDEN SQUASH SOUP
By gaster16
In a Dutch oven over medium heat, saute the leeks and carrots in butter for 5 minutes, stirring occasionally
- 3 leeks (white part only) sliced
- 4 medium carrots, chopped
- 5 tablespoons butter or margarine
- 3 lbs. butternut squash, peeled and cubed
- 6 cups chicken broth
- 3 medium zucchini, peeled and sliced
- 2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 1 cup half and half cream
- 1/2 cup milk
- Grated Parmesan cheese and chives, optional
E-Z REFRIGERATOR LEMON PIE
By gaster16
Fold sweetened condensed milk and lemonade concentrate into whipped topping, spoon into crusts
- 1-14 oz. can sweetened condensed milk
- 1 (12 oz.) can frozen lemonade concentrate, thawed and diluted
- 1 - 8 oz. container frozen whipped topping thawed
- 2 - 9 " prepared pie crusts
ROASTED POTATOES
By gaster16
Preheat oven to 450 degrees
- 1-1/2 lbs. potatoes
- 3 tablespoons olive oil
- 8 cloves garlic
- 2 tablespoons chopped fresh rosemary
- Salt and pepper to taste