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BARBECUE CUPS

BARBECUE CUPS

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Brown ground beef. Drain off fat

  • 1 lb. ground beef
  • 1/2 cup barbecue sauce
  • 1-1/2 tablespoons brown sugar
  • 1/4 cup grated cheddar cheese
  • 1 can biscuits
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HAZELNUT TULIPES

HAZELNUT TULIPES

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Preheat oven to 350 degrees in shallow pan, bake hazelnuts 10-15 minutes or until skins crack

  • Cookies:
  • 1/3 cup shelled hazelnuts or almonds
  • 1/4 cup butter or margarine
  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon rum extract
  • 1/3 cup unsifted all-purpose flour
  • Raspberry Sauce:
  • 2 packages (12 ounce) frozen unsweetened raspberries, thawed
  • 1/2 cup sugar
  • 1-1/2 quarts vanilla ice cream, slightly softened
  • 1/2 pint fresh raspberries
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CHOCOLATE TRUFFLES

CHOCOLATE TRUFFLES

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Coating: 1/3 cup Ghirardelli unsweetened cocoa or 3/4 cup finely chopped almonds or pecans

  • Coating:
  • 1/3 cup heavy whipping cream
  • 2 cups Ghirardelli double chocolate chips
  • 6 tablespoons unsalted butter cut into small pieces
  • 1/3 cup Ghirardelli unsweetened cocoa
  • 3/4 cup finely chopped almonds or pecans
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SPICY RICE

SPICY RICE

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Bring rice and 1-1/2 cups water to a boil, cover reduce heat and simmer 20 minutes or until liquid is absorbed

  • 3/4 cup uncooked long grain rice
  • 2 cups water divided
  • 15 bacon slices
  • 1 medium onion chopped
  • 2 celery ribs thinly sliced
  • 2 small carrots thinly sliced
  • 1/2 cup frozen sweet green peas thawed
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon seasoned pepper
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SPICY SAUSAGE VEGETABLE STRATA

SPICY SAUSAGE VEGETABLE STRATA

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Cook sausage and onion in skillet over medium heat, stirring occasionally, until sausage is no longer pink, drain w...

  • 1 lb. spicy pork sausage
  • 1 medium onion chopped (1/2 cup)
  • 1 loaf French bread cut into 3/4" slices
  • 1/2 cup roasted red bell peppers cut into 1/4" strips
  • 2 medium zucchini thinly sliced (2 cups)
  • 6 eggs
  • 3/4 cup ricotta cheese
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
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ROLLS REFRIGERATOR

ROLLS REFRIGERATOR

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Combine water, butter and sugar in a saucepan, heat until butter melts, stirring occasionally

  • 2 cups water
  • 2/3 cup butter or margarine
  • 1/2 cup sugar
  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 packages yeast
  • 2 eggs
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TEMPURA

TEMPURA

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In medium bowl beat egg yolks and water

  • 2 egg yolks
  • 2 cups ice water
  • 1-3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • Vegetable oil
  • 12 medium shrimp, peeled and deveined
  • 3/4 lb. fish fillets, cut into 2" square pieces
  • 1 sweet potato, peeled and cut into 1/2" slices
  • 1 sweet onion cut into 1/2" slices and separated into rings
  • 1 green pepper, seeded and quartered
  • 12 whole mushrooms
  • Soy sauce
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BRUSSEL SPROUT AND CAULIFLOWER GRATIN

BRUSSEL SPROUT AND CAULIFLOWER GRATIN

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Fill large bowl with ice and cold water

  • 1-1/2 lbs. Brussel sprouts, quartered lengthwise through core
  • 1 lb. head cauliflower, trimmed and cut into small florets
  • 2-3/4 cups heavy whipping cream
  • 1/2 cup chopped shallots
  • 1 tablespoon chopped fresh sage
  • 1-1/2 tablespoons olive oil
  • 1/2 cup plain dry breadcrumbs
  • 1/2 cup pine nuts lightly toasted
  • 2 tablespoons chopped fresh Italian parsley
  • 3 cups grated Parmesan cheese, divided
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LETTUCE ENGLISH PEA SALAD

LETTUCE ENGLISH PEA SALAD

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Combine first 8 ingredients in a jar

  • 1/4 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons minced fresh parsley
  • 1-1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried whole oregano
  • 1/8 teaspoon pepper
  • 1/2 head romaine lettuce, torn
  • 1/2 head iceberg lettuce, torn
  • 2 stalks celery, sliced diagonally
  • 2 green onions sliced
  • 1 cucumber sliced
  • 1 (10 oz.) package frozen English peas, thawed
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SWEET AND SOUR PORK

SWEET AND SOUR PORK

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In large non-reactive bowl, combine soy, garlic, ginger, flour and cornstarch

  • 1/2 cup soy sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup flour, plus seasoned flour for dredging
  • 1/4 cup cornstarch
  • 1 lb. pork butt cut into 1” cubes
  • kosher salt and pepper
  • vegetable oil for frying
  • 1 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 ounce honey
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1/3 cup large diced vidalia onion
  • 1/3 cup large diced celery
  • 1/3 cup carrots sliced
  • 1/3 cup large diced red bell pepper
  • 1/3 cup large diced green bell pepper
  • 1 cup fresh pineapple cut into 1” cubes
0/5 (0 Votes)