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Recipes
RICE VEGETABLE SAFFRON PILAF
By gaster16
Preheat oven to 375 degrees Melt margarine in an ovenproof non-stick skillet
- 1 tablespoon unsalted butter or margarine
- 1/4 medium onion sliced
- 1 medium clove garlic crushed
- 1 small red pepper diced
- 4 medium mushrooms
- 1/2 cup long grain rice
- 1 cup low salt chicken broth
- 1/2 teaspoon saffron
- 1 cup tiny frozen peas
- 2 tablespoons grated Parmesan cheese
- Salt
- Black Pepper
BUTTER HORNS
By gaster16
Sift flour and measure. Mix ith sugar, salt and butter as for pie crust
- Filling:
- 4 cups flour
- 1/2 lb. butter or margarine
- 4 egg yolks
- 1 package yeast
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 6 egg whites
- 1 cup sugar
- 1 lb. ground walnuts
- Quarter of an apple
NO CREAM CREAMY BROCCOLI SOUP
By gaster16
Cook and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 3 minutes
- 2 medium carrots peeled and chopped
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 tablespoons oil
- 2 cans chicken broth
- 2 cups water
- 2 small bunches fresh broccoli, trimmed, cut into 3” lengths (about 4-1/2 cups)
- 1/2 cup Minute White Rice uncooked
- 2 cups milk
- 1/4 cup grated parmesan cheese
SICHUAN STYLE SHRIMP
By gaster16
Peel shrimp, pleace in colander rinse under cold water, drain and pat dry
- Sichuan Sauce:
- 1 lb. raw shrimp 21-25 per pound deveined
- 2 tablespoons canola oil
- 2 cloves garlic minced
- 1 piece (1” long) ginger root peeled and minced
- 1 green pepper cut into 1” pieces
- 1/4 teaspoon salt
- 1/3 cup Sichuan sauce
- 3 tablespoons chicken broth
- 1 tablespoon tomato paste,
- 2 teaspoons balsamic vinegar
- 1 teaspoon each sugar and soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper or to taste
CREAM BISCUITS
By gaster16
Heat oven to 450 degrees. Lightly spoon flour into measuring cup, level off
- 2 cups self-rising flour
- 1/4 cup shortening
- 2/3 cup milk
POTATOES CREAMY AUTUMN
By gaster16
Preheat oven to 400 degrees
- 1 tablespoon butter
- 1/2 cup frozen chopped onions
- 1/2-1 clove garlic minced
- 1 can (10.5 ounce) cream of celery or cream or mushroom soup
- 1 package (3 oz.) cream cheese, cut into cubes
- 3/4 cups frozen hash browns
- 1/3 cups shredded Cheddar cheese
ROASTED CHICKEN AND POTATOES
By gaster16
Stir together garlic and rosemary
- 4 garlic cloves minced
- 1 tablespoon dried rosemary crushed
- 1-1/3 lbs. potatoes cut into 1/2” chunks
- 4 bone in chicken breast halves
- 1/2 teaspoon salt,
- 1/2 teaspoon pepper
CHEDDAR BAY BISCUITS
By gaster16
Mix Bisquick, water, and cheese
- 2 cups Bisquick
- 1/2 cup cold water
- 3/4 cup grated sharp cheddar cheese
- 1/4 cup butter
- 1 teaspoon parsley flakes
- 1/2 teaspoons garlic powder
- 1/2 teaspoon Italian seasoning
CREAM BISCUITS WITH BACON AND ROASTED ONIONS
By gaster16
Preheat oven to 350 degrees
- 1 lb. onions peeled, cut into 1/2 inch dice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons olive oil
- 6 bacon slices coarsely chopped
- 3-3/4 cups all purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 cups chilled whipping cream
- 1 large egg, beaten to blend for glaze
ORANGE AND MUSTARD BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY
By gaster16
Gravy: Mix first 6 ingredients in small bowl
- Gravy:
- Turkey: 1/4 stick butter, room temperature
- 1 tablespoon each dried tarragon, marjoram and mustard seeds coarsely crushed
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- One 12-14 lb. turkey
- 1 large orange quartered
- 1 onion peeled quartered (optional)
- 1 head garlic unpeeled cut horizontally in half (optional)
- 2 celery stalks cut into 2” lengths (optional)
- 3 fresh thyme sprigs (optional)
- 2 fresh sage sprigs (optional)
- 1 cup orange juice
- 1 tablespoons Dijon mustard
- 5 cups chicken broth
- 4-1/2 tablespoons butter
- 3/4 cup minced onion
- 3 tablespoons all purpose flour
- 1 large Gala apple peeled, cored cut into 1/4” cubes 1-1/2 cups whole milk
- 1 cup chicken broth
- 3/4 cup apple cider
- 2 small bay leaves torn into pieces
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons mustard seeds coarsely crushed
- 1-1/2 teaspoons chopped fresh sage