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Recipes
CONGO BARS
By gaster16
Cream brown sugar, sugar, oil and eggs, beating well after each egg addition
- 1 lb. box brown sugar
- 2/3 cup corn oil
- 3 eggs
- 2-3/4 cups flour
- 1/2 teaspoon salt
- 2-1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 cup chopped nuts
- 1 cup chocolate chips
PORK BACKBONE AND RICE
By gaster16
Bring first 5 ingredients to a boil in a dutch oven over medium high heat
- 2 lbs. country style ribs
- 1 lb. boneless pork loin cut into 1.5” cubes
- 6 cups water
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 2 cups uncooked rice
TEX MEX SPICE MIXTURE
By gaster16
Combine all ingredients thoroughly and store mixture in a sealed container in a cool, dark dry place up to 3 months
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1-1/2 teaspoon ground red pepper
PEAR, ONION AND DRY JACK CHEESE STRUDELS
By gaster16
Melt 2 tablespoons butter in medium skillet over medium heat
- 3/4 stick unsalted butter
- 1 onion chopped
- 1 Bosc pear peeled halved, cored sliced
- 3/4 cup packed grated dry jack cheese or 1/2 cup grated parmesan cheese
- 1/4 cup grated sharp white cheddar cheese
- 3 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 4 phyllo dough sheets thawed
CARAMEL APPLE CAKE
By gaster16
Topping: Place caramel candies and water in medium bowl and microwave on high power for 1 minute
- Cake:
- 3-1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1-1/2 cups brown sugar
- 2 cups unsweetened applesauce
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- Topping:
- 60 caramel candies
- 2 tablespoons water
- 3/4 cup walnuts toasted and finely chopped
- Waxed paper
- 1 large craft stick
CHEESY TORTILLA CORN
By gaster16
Cook and stir onions and red pepper in 2 tablespoons of margarine in skillet over medium high heat until tender
- 1/2 cup sliced green onions
- 1/2 cup chopped red pepper
- 1/4 cup (1/2) stick margarine, divided
- 2 packages (10 oz. each) sweet corn, thawed, drained
- 1/2 lb. velvetta cheese spread cubed
- 2/3 cup crushed tortilla chips
- 1/2 teaspoon Mexican seasoning
- 2 tablespoons chopped cilantro
THE COLONEL’S SECRET
By gaster16
Combine all ingredients. Spread mix evenly over each chicken piece and let sit in the refrigerator overnight
- 2 packages Italian salad dressing mix powder (6 oz. each) 3 tablespoons flour
- 2 teaspoons salt
- 1/4 cup lemon juice
- 2 tablespoons oil
BISCUIT MIX
By gaster16
Mix flour, baking powder, sugar and salt
- 5 CUPS FLOUR
- 1/4 CUP BAKING POWDER
- 2 TABLESPOONS SUGAR
- 1 TEASPOON SALT
- 1 CUP BUTTER OR MARGARINE
CHOCOLATE COVERED CAKE
By gaster16
Beat butter and sugar until light and fluffy
- 2/3 cup butter
- 3/4 cup sugar
- 4 eggs separated, at room temperature
- 5 (1 oz.) squares semisweet chocolate, melted and cooled
- 1 cup finely ground almonds
- 1 cup sifted all-purpose flour
- 6 tablespoons orange liqueur
- 2 tablespoons apricot jam
- 1 cup chocolate icing
- 12 rose leaves, rinsed and patted dry
- 1 teaspoon cocoa
APPLE-BUTTERMILK CUSTARD PIE
By gaster16
Fit pie crust into a 9 inch pie plate according to package directions, fold edges under and crimp
- 1/2 (15 oz.) package refrigerated pie crusts
- 1/2 cup butter or margarine divided
- 2 granny smith apples peeled and sliced 3/4 cup sugar divided
- 3/4 teaspoon ground cinnamon divided 1-1/3 cup sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 tablespoons butter or margarine softened