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Recipes
BEEF STROGANOFF
By gaster16
Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper
- 1 1/2 pounds beef tenderloin fillet
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups beef consomme, available on soup aisle
- 2 teaspoons prepared Dijon style mustard
- 1/4 cup sour cream, eyeball it
- 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
- 1/2 small onion, sliced
- 1/3 cup coarsely chopped cornichons
- 1 pound extra wide egg noodles, cooked to package
NEVER FAIL DUMPLINGS
By gaster16
Put the flour, baking powder and salt in a bowl
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 salt
- 2 eggs
- 1/2 cup milk
- 2 slices white bread cubed (brown in 1 teaspoon butter or bacon fat)
- Flour
- Boiling water
COCKTAIL SWIRLS
By gaster16
Heat oven to 375 degrees. Combine cream cheese crumbled bacon, chopped onion and milk
- 1 - 3 oz. package cream cheese
- 5 slices bacon crumbled
- 2 tablespoons finely chopped green onions
- 1 teaspoon milk
- 1 - 8 oz. can crescent rolls
- Parmesan cheese
SPICY SAUCE
By gaster16
Mix all ingredients together
- 1-1/4 cups mayonnaise
- 1/4 cup water
- 1 teaspoon tomato paste
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- 1/4 teaspoon paprika
- Dash cayenne pepper
PIZZA DIP
By gaster16
Heat oven to 375 degrees. In large skillet, heat pizza sauce over medium heat
- 1-1/2 cups pizza sauce
- 1 3.5 ounces of pepperoni minis
- 1 8 oz. package cream cheese
- 2/3 cup finely grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
ELEGANT TOFFEE
By gaster16
On foil lined baking sheet, arrange almonds in single layer over an area measuring 12" x 7", set aside
- 1 cup unblanched whole almonds
- 1 cup butter or margarine
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1-12 oz. package real milk chocolate pieces
- 1/2 lb. (2 cups) walnuts finely ground
FILET SALTEADO
By gaster16
Preparation Sauté diced tenderloin in hot olive oil
- 1 lb. tenderloin filet, cut in 1-inch cubes
- 1 Spanish onion, chopped
- 2 garlic cloves, chopped
- ¼ cup extra-virgin olive oil
- 1 chorizo (Spanish sausage), sliced
- ½ cup sliced mushrooms
- Salt and pepper to taste
- 2 potatoes, peeled and diced
- Vegetable or peanut oil for frying
- 1/3 cup red wine
- 1 green pepper, chopped
STRAWBERRY FANTASY
By gaster16
Stem, wash and chop berries
- 1-1/2 cups fresh strawberries chopped
- 1/2 cup sugar
- 1 package whipped topping mix
- 1/2 cup cold milk
- 1/2 teaspoon vanilla
- 2 egg whites
- 1 teaspoon lemon juice
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup margarine
- 1/2 cup chopped pecans
BEIGNETS
By gaster16
In a bowl of electric mixer, fitted with a dough hook, add the yeast, sugar, shortening and milk, mix for 2 minutes
- 1 package yeast
- 1/2 cup granulated sugar
- 2 tablespoons vegetable shortening
- 1-1/2 cups warm milk (110 degrees)
- 1 egg beaten
- 4-1/2 cups all-purpose flour
- Pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
VANILLA CUSTARD SAUCE
By gaster16
Whisk milk, yolks, sugar and salt in heavy medium saucepan to blend
- 1-1/2 cups whole milk
- 6 large egg yolks
- 1/2 cup sugar, pinch of salt
- 1 vanilla bean split lengthwise
- 1 tablespoons dark rum