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Recipes
STEAK CHINESE STYLE
By gaster16
Freeze beef briefly until firm, then cut into thin slices
- 3/4 lb. piece beef fillet
- 1 tablespoon soy sauce
- 1 tablespoon hoison sauce
- 1 tablespoon sherry
- Pinch five spice powder
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 large onion, peeled and cut into eighths
- 1/2 teaspoon chopped fresh ginger
- 1 teaspoon chopped garlic
- 1 level tablespoon cornstarch
- 1/4 cup beef stock
- 1/2 teaspoon sesame oil
- Green onion tops
PAN SEARED SHRIMP WITH GARLIC-LEMON BUTTER
By gaster16
Beat 3 tablespoons softened unsalted butter with fork in small bowl until ight and fluffy
- 3 tablespoons softened unsalted butter
- 1 medium garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1/8 teaspoon salt
PUMPKIN ORANGE COOKIES
By gaster16
Combine flour, baking soda and salt in medium bowl
- 2-1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 can (15 oz.) pumpkin
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1/2 cup chopped nuts
- Orange glaze
CHEESE ROLLS
By gaster16
Mix cheeses and milk with electric mixer on medium speed until well blended
- 1 package (8 oz.) cream cheese softened
- 1-1/2 cups shredded cheddar cheese
- 2 tablespoons milk
- 2 tablespoons each finely chopped green onion and red pepper
- 1 envelope Good Seasons Garlic & Herb or Italian Salad Dressing mix
- 1/2 cup finely chopped pecans
CHICKEN BREASTS
By gaster16
Line casserole bottom with dried beef
- 6 skinless boneless chicken breast halves
- 6 slices bacon
- 1 package or jar of dried beef
- 1 can cream of mushroom or chicken soup
- 1 cup sour cream
PEACH CRISP
By gaster16
Preheat oven to 400 degrees
- 6 large peaches (about 3 lbs.)
- Sugar
- All-purpose flour
- 3 tablespoons light corn oil spread
- 1/8 teaspoon ground cinnamon
CHICKEN GNOCCHI SOUP
By gaster16
Over medium heat melt butter in a soup pot, add in the garlic and saute, add your chicken and cook through out
- 1/3 cup butter
- 2 cloves garlic minced
- 1 lb. chicken cubed or large chunks
- 1/3 cup flour
- 1/2 carrot shredded
- 1 stalk of celery shredded
- 1/4 cup onion shredded
- 1/2 cup fresh spinach torn in pieces
- 2 cups whole milk
- 2 cups heavy cream
- 3 chicken bullion cubes
- Cracked pepper to taste
- 1 lb. of gnocchi
NUTTY DRUMSTICK SQUARES
By gaster16
Line 13x9” baking pan with heavy duty aluminum foil, leaving extra foil extending over edges
- Crust:
- 1 (4 oz.) pkg. sugar cones (12 cones)
- 1/2 cup chopped lightly salted peanuts
- Sauce:
- 1 cup half and half
- 3 tablespoons unsalted butter cut up
- 3-1/4 cups semisweet chocolate chips
- 1-1/2 teaspoons vanilla extract
- Filling: 2 quarts French vanilla ice cream
- 1 cup chopped lightly salted peanuts
MUSTARD PICKLES
By gaster16
Sprinkle cucumbers with salt, let stand overnight, then drain
- 2 gallon cucumbers cut in 4th long ways, cut out seeds and cut into chunks
- 3 lbs, pearl onions cooked and peeled
- 3 medium onions chopped
- 3 heads cauliflower cut up and cooked
- 4-1/3 cups sugar
- 2 cups prepared mustard
- 2-1/2 tablespoons dry mustard
- 1 teaspoon Turmeric
- Approximately 1-1/2 quarts each water and vinegar Cornstarch to thicken (about 8 heaping tablespoons)
CHOCOLATE ALMOND GELATO
By gaster16
Combine almonds, sugar, cornstarch, and salt in processor, blend until nuts are finely ground
- 1/2 cup slivered almonds (about 2 ounces) toasted cooled 1/.2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
- 1/4 teaspoon almond extract