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Recipes
SWEET AND SOUR DRESSING
By gaster16
Pulse first 6 ingredients in a blender 2-3 times or until smooth
- 1/3 cup sugar
- 2-1/2 tablespoons vinegar
- 1 tablespoon diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/2 cup vegetable oil
PECAN TARTLETS BETTY LOU'S
By gaster16
Preheat oven to 350 degrees
- 1 cup (2 sticks) butter softened
- 1 cup firmly packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1-3/4 cups unsifted all-purpose flour
- 8 squares (1 oz. each) semisweet chocolate
- 64 pecan halves or 3/4 cup finely chopped pecans
AMARETTO COOKIES
By gaster16
In large bowl, with electric mixer, beat butter with sugar until well blended
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 large egg
- 2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
PASTA SALAD DRESSING
By gaster16
Whisk together all ingredients in a small bowl until blended
- 3/4 cup balsamic vinegar
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
- 1 green onion thinly sliced
- 1 garlic clove minced
- 1 teaspoon lemon juice
- 1/2 teaspoon each dried basil and dried tarragon
- 1/4 teaspoon salt
SPICED PUMPKIN PIE WITH HAZELNUT PRALINE
By gaster16
Praline: Line rimmed baking sheet with foil
- Praline:
- 1/3 cup water
- 1/8 teaspoon cream of tartar
- 1-1/4 cups sugar
- 1-1/4 cups hazelnuts (about 5-1/2 ounces), toasted, husked, and coarsely chopped
- Crust:
- 1-1/4 cups all purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/3 cup solid vegetable shortening, cut into 1/2” cubes, frozen
- 3 tablespoons chilled unsalted butter cut into 1/2” cubes
- 2 tablespoons (or more) ice water
- 1 teaspoon apple cider vinegar
- Filling:
- One 15 ounce can pure pumpkin
- 3/4 cup heavy whipping cream
- 1/2 cup packed golden brown sugar
- 2 large eggs
- 1-1/2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Topping:
- 2/3 cup chilled whipping cream,
- 2 tablespoons powdered sugar
LEMON AND ORANGE SORBETS IN CITRUS CUPS
By gaster16
Citrus Cups: Cut off tip of oranges and lemons, discard tops
- Citrus Cups:
- 10 oranges
- 10 large lemons
- Orange Sorbet:
- 1 cup sugar
- 3/4 cup water
- 1 tablespoon grated orange peel
- 2 cups fresh orange juice
- Lemon Sorbet:
- 1-2/3 cups sugar
- 1-1/2 cups water
- 1 tablespoon grated lemon peel
- 1 cup fresh lemon juice
ALMOND AND PEACH CAKE
By gaster16
Preheat oven to 325 degrees
- Peaches:
- 1 7 oz. tube almond paste
- 1 cup sugar
- 1-1/2 stick unsalted butter, room temperature
- 4 large eggs
- 3/4 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1-1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large peaches, peeled, halved, cut into 1/2” slices
- 1/2 cup sugar
- 3/4 teaspoon grated lemon peel
- Brandied Cream:
- 1-3/4 cups chilled whipping cream
- 1/4 cup sugar
- 1-1/2 tablespoons brandy
- 1 teaspoon vanilla extract
BAKED SWEET POTATOES WITH MAPLE-JALAPENO SOUR CREAM
By gaster16
Serve potatoes with maple jalapeno sour cream, bacon bits and sliced scallions
- 4 sweet potatoes scrubbed dried
- Combine 1/2 cup sour cream
- 1 tablespoon pure maple syrup
- 1 teaspoon jalapeno seeded and minced
- 1 teaspoon fresh lime juice
- Salt and tabasco to taste
LITHUANIAN PRESSED CHEESE
By gaster16
Heat sour milk, 2 tablespoons of sour cream and 1 cup of milk, do not boil
- 1 quart soured milk
- 3 tablespoons sour cream
- 1 cup milk
- 1 teaspoon salt
- 1 tablespoon caraway seeds
CANTONESE BEEF
By gaster16
Heat 3 tablespoons oil. Add onions, stir fry 2 minutes
- 5 tablespoons vegetable oil
- 2 medium onions, peeled and finely shredded
- 4 large tomatoes, peeled, cut in eighths
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon fermented black beans, chopped
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped garlic
- 1 cup beef stock
- 1-1/2 tablespoons cornstarch blended with 2-1/2 tablespoons stock or water
- Green tops of green onions, sliced