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FRESH PEACH FRIED PIES WITH A CINNAMON CRUST AND ROASTED PEACH AND RASPBERRY ICE CREAM

FRESH PEACH FRIED PIES WITH A CINNAMON CRUST AND ROASTED PEACH AND RASPBERRY ICE CREAM

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Preheat the oven to 450 degrees F

  • For the Cinnamon Crust:
  • 2 pounds fresh, ripe peaches
  • 1 teaspoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 2 pints fresh raspberries, picked over
  • 1 1/2 cups sugar
  • 2 cups heavy cream
  • 4 egg yolks
  • 2 cups bleached all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup lard
  • 3 to 4 tablespoons ice water, as needed
  • 2 tablespoons cinnamon sugar
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BAKLAVA

BAKLAVA

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Melt butter slowly over low heat, without letting it brown, skimming off foam as it rises to surface

  • Syrup:
  • 3/4 cup unsalted butter cut into 1/4" pieces
  • 1/2 cup vegetable oil
  • 40 sheets phyllo dough thoroughly defrosted
  • 4 cups shelled walnuts pulverized
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
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CHICKEN TIPSY AND DRESSING

CHICKEN TIPSY AND DRESSING

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Brown chicken in butter in a skillet over medium heat

  • 8 boneless chicken breasts
  • 2 tablespoons butter or margarine melted
  • 5 slices bread, crumbled
  • 2 large eggs, lightly beaten
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 1 (14.5 ounce) can condensed chicken broth, undiluted
  • 1 (8 oz.) package cornbread stuffing mix
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 (10 3.4 ounce) can cream of celery soup undiluted
  • 1 cup dry white wine
  • 1/2 teaspoon dried basil
  • 4 fresh mushrooms, sliced
  • 8 sliced Swiss cheese
  • 1/4 cup Parmesan cheese
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GREEN BEANS, PEAS AND TURNIPS IN WARM VINAIGRETTE

GREEN BEANS, PEAS AND TURNIPS IN WARM VINAIGRETTE

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Whisk oil, vinegar, and salt in medium bowl to blend

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1 pound slender green beans trimmed cut in half on diagonal
  • 1 pound 2-2-1/2” white turnips each cut into 16 wedges
  • 1 cup shelled fresh peas or frozen peas thawed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
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CHOCOLATE TRUFFLE TART

CHOCOLATE TRUFFLE TART

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Crust: In medium bowl, whisk together flour, powdered sugar, cocoa and salt

  • Filling:
  • rust: 3/4 cup all purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup Dutch processed cocoa powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter chilled and cut up
  • 1 egg white
  • 1/2 teaspoons vanilla extract
  • 12 oz. semisweet or bittersweet chocolate coarsely chopped
  • 1-1/4 cups whipping cream
  • 2 tablespoons orange flavored liqueur
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CARL’S JUNIOR CRISPY CHICKEN SANDWICH

CARL’S JUNIOR CRISPY CHICKEN SANDWICH

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RANCH DRESSING: Combine all ingredients except the water and gelatin in a small bowl

  • RANCH DRESSING:
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon buttermilk,
  • 1-1/2 teaspoons white vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon parsley
  • 1/8 teaspoon onion powder
  • 1/16 teaspoon dill weed
  • Dash garlic powder
  • Dash ground black pepper
  • 2 teaspoons hot wate
  • 1/2 teaspoon unflavored gelatin
  • 6-8 cups vegetable oil
  • 1 egg
  • 1 cup water
  • 1 cup all-purpose flour
  • 2-1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 4 chicken breast fillets
  • 4 sesame seed hamburger buns
  • 4 lettuce leaves
  • 4 tomato slices
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MARGARITA PIE

MARGARITA PIE

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CRUST: Combine all ingredients in medium bowl, press onto bottom and up sides of 9” pie plate

  • CRUST:
  • 1-1/4 cups finely crushed pretzels
  • 1/2 cup butter or margarine melted
  • 1/4 cup sugar
  • FILLING:
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 2 teaspoons grated lime peel
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1 (8 oz.) container frozen whipped topping, thawed
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ROASTED ONION SOUP

ROASTED ONION SOUP

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Toss sweet onions, yellow onion and whole peeled garlic with the oil and the salt and pepper, making sure the veget...

  • 3 sweet onions quartered
  • 1 yellow onion quartered
  • 4 cloves garlic
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 carrot finely chopped
  • 1 stalk celery finely chopped
  • 1 shallot thinly sliced
  • 1 cup whipping cream
  • 6 cups chicken or vegetable broth
  • 6 tablespoons unsalted butter cubed
  • Salt and pepper
  • Herbed croutons optional
  • Freshly grated Parmesan cheese optional
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FRIED ZUCCHINI

FRIED ZUCCHINI

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Pour enough oil into a large frying pan to reach a depth of 2 inches

  • Olive oil for frying
  • 1-3/4 cups freshly grated Parmesan
  • 1-1/2 cups panko (Japanese breadcrumbs)
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3 medium zucchini cut into 3” long by 1/2” wide strips
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RANCH DRESSING

RANCH DRESSING

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Whisk all ingredients in a bowl until smooth

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 6 tablespoons sour cream
  • 1 tablespoon minced shallot or red onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh cilantro or dill
  • 1 garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • Pinch of sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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