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Recipes
SABRETT’S ONIONS IN SAUCE FOR HOT DOGS
By gaster16
Heat oil in saucepan over medium heat
- 1-1/2 teaspoons olive oil
- 1 medium onion sliced thin and chopped
- 4 cups water
- 2 tablespoons tomato paste
- 2 teaspoons corn syrup
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup vinegar
CHOCOLATE BUNDLES
By gaster16
Thaw pastry 30 minutes, preheat oven to 425 degrees
- 1 sheet puff pastry
- 1 - 6 ounce package semi-sweet chocolate pieces
- 1/4 cup chopped walnuts
- Confectioners sugar
RITZ BROCCOLI CASSEROLE
By gaster16
Preheat oven to 350. Mix broccoli, velveeta and half of the crushed crackers until well blended
- 3 packages (10 oz.) frozen chopped broccoli thawed and drained
- 3/4 lb. Velveeta cheese cut up
- 36 Ritz crackers coarsely crushed and divided
- 1/4 cup (1/2 stick) butter or margarine melted
CRESCENT SUGAR COOKIES
By gaster16
Cut butter into flour with a pastry blender until mixture resembles coarse meal
- 1 cup butter or margarine
- 2 cups all-purpose flour
- 3/4 cup sour cream
- 1 egg yolk
- 3/4 cup sugar
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
CHOCOLATE CHEESE FUDGE
By gaster16
Spray lightly the bottom of a 9x1” square pan with a nonstick spray
- 1/2 lb. Velvetta cheese sliced
- 1 cup butter
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts pecans, walnuts
- 1 (16 oz.) boxes confectioners sugar
- 1/2 cup cocoa powder
SMOKE PRIME RIB
By gaster16
Soak wood chunks in water 1 hour
- Hickory wood chunks
- 4 garlic cloves minced
- 1 tablespoon salt
- 2 tablespoons coarsely ground pepper
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- One 6 lb. prime rib
- 1-1/2 cups dry red wine
- 1-1/2 cups red wine vinegar
- 1/2 cup olive oil
SOFT SUGAR COOKIES
By gaster16
Sift together 3 times flour, baking powder and salt
- 2 cups cake flour sifted
- 1-1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 2/3 cup sugar
- 1 egg
- 1/4 teaspoon lemon extract
- 1/2 teaspoon vanilla
- 1/3 cup milk
- Sugar
BRAIDED EGG BREAD
By gaster16
Preheat oven to 200 degrees
- 1-1/2 cups milk
- 2 packages active dry yeast
- 5-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup shortening
- 1/2 cup eggs
- 1 egg yolk
- 1/2 cup honey
- All-purpose flour
- 1 egg, lightly beaten
- 1 teaspoon sesame seeds (optional)
FRENCH ONION SOUP FOR TWO
By gaster16
Melt butter in large skillet over medium to medium-low heat
- 2 tablespoons butter
- 1 very large sweet onion thinly sliced (4 cups)
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1 tablespoon flour
- 2 (14 oz.) cans beef broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 4 slices French bread 1/2” thick
- 1 cup (4 oz.) shredded Gruyere or Swiss cheese
CABBAGE RELISH
By gaster16
In bowl toss vegetables with salt
- 1 quart cabbage pieces
- 3 cups each cauliflower and bell pepper pieces
- 2 cups each cucumber or green tomatoes and small onion pieces
- 3 tablespoons pickling salt
- 2-1/2 cups cider vinegar
- 1/2 cup brown sugar
- 2 teaspoons yellow mustard seeds
- 2 teaspoons dry mustard
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
- 1 teaspoon ground ginger
- 2 teaspoons hot pepper flakes
- 1/4 teaspoon ground coriander