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CHICKEN BROTH

CHICKEN BROTH

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In stockpot bring 6-1/2 quarts cold water to a boil

  • 3 carrots peeled and quartered
  • 3 medium celery ribs coarsely chopped
  • 2 medium onions quartered
  • 16-20 springs flat-leaf parsley
  • 1 tablespoon salt
  • 1 small chicken
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SINGLE PIE CRUST

SINGLE PIE CRUST

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In medium bowl, stir together flour and salt

  • 1-1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter chilled and cut up
  • 4-5 tablespoons ice water
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ISLANDS CHINA COAST SALAD DRESSING

ISLANDS CHINA COAST SALAD DRESSING

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Combine all ingredients in a medium bowl and mix with an electric mixer until well blended and sugar is dissolved

  • 1/2 cup mayonnaise
  • 5 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
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DILLY ROLLS

DILLY ROLLS

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In large saucepan over medium heat, cook cottage cheese and butter until butter is melted

  • 2 cups (16 ounces) small curd cottage cheese
  • 2 tablespoons butter or margarine
  • 2 packages active dry yeast (1/4 ounce) package
  • 1/2 cup warm water (110 to 115 degrees)
  • 2 eggs
  • 2 tablespoons dried minced onion
  • 1/4 cup sugar
  • 1-2 tablespoons dill week
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda
  • 4-1/2 to 5 cups all-purpose flour
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PORK CHOPS WITH MUSTARD AND DILL

PORK CHOPS WITH MUSTARD AND DILL

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Heat broiler. Flatten chops to 1/2" thickness using meat mallet or bottom or heavy skillet

  • 4 boneless center loin pork chops trimmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon Dijon style mustard
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 2 teaspoons olive oil
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons unseasoned dry bread crumbs
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CHICKEN & BROCCOLI WITH RICE

CHICKEN & BROCCOLI WITH RICE

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Bring water to boil. Stir in rice

  • 1-1/2 cups water
  • 1-1/2 cups minute rice
  • 1 lb. boneless chicken breast cut into strips
  • 2 tablespoons oil
  • 1 can cream of chicken soup
  • 1/2 can milk
  • 2 tablespoons Dijon mustard
  • 1/2 cup cheddar or Swiss cheese grated
  • 1-1/2 cups frozen broccoli cuts, thawed
  • 2 tablespoons chopped pimento
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CROSS CUT PICKLES

CROSS CUT PICKLES

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Wash cucumbers, drain and slice unpeeled cucumbers

  • 4 quarts cucumbers
  • 2 large garlic cloves
  • 1-1/2 tablespoons turmeric
  • 2 tablespoons mustard seed
  • 4 large onions
  • 4-1/2 cups sugar
  • 1-1/2 teaspoon celery seed
  • Vinegar to taste
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ORANGE TARRAGON ROAST CAPON

ORANGE TARRAGON ROAST CAPON

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Place capon in large nonreactive bowl or pot

  • 1 8-10 lb. capon
  • 1 cup plus 1 teaspoon kosher salt divided
  • 2 tablespoons butter cut up softened
  • 4 tablespoons dried tarragon divided
  • 4 thin orange slices
  • 1 teaspoon freshly ground pepper divided
  • 1/2 medium onion quartered
  • 1/2 medium orange skin on quartered
  • 2 tablespoons honey
  • 1 tablespoon grated orange peel
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RIB ROAST STUFFED WITH GRAVY

RIB ROAST STUFFED WITH GRAVY

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Gravy Base: Heat oil in large saucepan over medium heat

  • Gravy Base:
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots (3 large)
  • 2 garlic cloves, minced
  • 1/2 cup Irish whiskey
  • 1 750-ml bottle dry red wine
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • Rib Roast:
  • 1 4-bone standing rib eye roast, chien bone removed, fat trimmed to 1/2" thick
  • Spinach Porcini stuffing
  • 6 garlic cloves, finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
  • 1-1/2 tablespoons coarse kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon fennel seeds, crushed
  • 2 teaspoons black peppercorns, coarsely cracked
  • 1 cup chicken broth
  • 1/2 cup Irish whiskey
  • Horseradish Cream
  • Spinach-Porcini Stuffing:
  • One 1/2 ounce package dried porcini mushrooms
  • 1 cup boiling water
  • 2 hot Italian sausages, casings removed
  • 1/2 cup chopped shallots (3 large)
  • 3 garlic cloves, chopped
  • 2 cups 1/2" cubes crustless day out country style bread
  • 1 10 ounce package frozen spinach thawed, squeezed very dry
  • 1 teaspoon chopped fresh rosemary
  • Coarse kosher salt
  • 1 large egg
  • Horseradish Cream:
  • 1-1/2 cups sour cream (about 12 ounces)
  • 1/2 cup prepared white horseradish (about one 5 ounce jar) drained
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon fresh lemon juice
  • Coarse kosher salt
  • Cheddar & Chive Yorkshire Pudding:
  • Be sure to use whole milk and whisk the batter by hand
  • (overbeating with an electric mixer may prevent the puddings from puffing and rising).
  • 8 tablespoons melted roast beef fat reserved from rib roast pan drippings or 8 tablespoons (1 stick) unsalted butter, melted, divided
  • 6 large eggs
  • 2 cups whole milk
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup (packed) finely grated sharp Cheddar cheese
  • 1/2 cup (generous) chopped fresh chives
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TEE’S CORN PUDDING

TEE’S CORN PUDDING

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Combine first 4 ingredients

  • 1/4 cup sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoon salt
  • 6 large eggs
  • 2 cups whipping cream
  • 1/2 cup butter or margarine melted
  • 6 cups fresh corn kernels (about 12 ears)
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