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Recipes
ENTREE - Japanese Chicken Wings
By RHagan
Preheat oven to 350° F (175° C)
- 3 lbs chicken wings
- 1 egg, lightly beaten
- 1 c all-purpose flour for coating
- 1 c butter
- SAUCE
- 3 tbsp soy sauce
- 3 tbsp water
- 1 c white sugar
- 1/2 c white vinegar
- 1/2 tsp garlic powder, or to taste
- 1/2 tsp salt
DESSERT - Apple Betty
By RHagan
Fill small casserole dish (1 1/2 quarts), 2/3 full with sliced apples adding cinnamon to taste
- 6 - 7 peeled apples
- sprinkle cinnamon (to taste)
- CRUST
- 1/2 cup butter/margarine
- 1 cup brown sugar
- 3/4 cup flour
COOKIES - Ginger Boys
By RHagan
Cream the butter and the sugar together
- 1 c butter, softened
- 1 1/2 c white sugar
- 1 egg
- 1 1/2 tbsp orange zest (optional)
- 2 tbsp dark corn syrup
- 3 c all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt (optional)
SALAD - Couscous Salad
By RHagan
1. In saucepan, bring 1 1/4 cups water to boil, stir in couscous and raisins
- 1 c couscous
- 1/2 c raisins (optional)
- 14 oz Garbanzo Beans (chick peas)
- 1 pkg smoked ham, julienned (optional)
- 1/4 c fresh parsley, chopped
- 5 green onions, chopped
- 1 tomato, diced
- 1 red pepper, diced
- 1 small zucchini, diced
- 1/4 c Feta Cheese
- DRESSING
- 1/2 c olive oil
- 1/4 c lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- 3/4 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp hot pepper sauce
SALAD - Greek Orzo Salad
By RHagan
In a pot of salted boiling water, cook orzo according to package directions until al dente
- FOR THE DRESSING
- 2 tbsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1/4 c. extra-virgin olive oil
- 2 tbsp. freshly chopped dill, plus more for serving
- 1/4 c. minced red onion
- Kosher salt
- Freshly ground black pepper
- FOR THE SALAD
- 8 oz. orzo
- 3 Persian cucumbers, sliced into thin half-moons
- 2 c. cherry tomatoes, halved
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- 1/2 c. pitted kalamata olives, halved
- 1 c. crumbled feta (about 1/4 lb.)
SOUP - Green Split Pea & Barley Soup
By RHagan
In a large soup pot, combine split peas, carrots, celery and 1 onion with water
- 2 cups split peas, rinsed and drained
- 3 carrots, chopped
- 3 -4 stalks celery, chopped
- 1 medium onion, chopped
- 12 cups water, chicken or 12 cups vegetable broth
- 1 ⁄2 cup pearl barley, rinsed and drained
- 1 bay leaf
- salt
- pepper, to taste
- 2 cloves garlic, crushed (optional)
- 2 teaspoons canola oil
- 2 medium onions, chopped
- 1 ⁄4 cup chopped fresh dill
BREAD - Savory Pepper Bread (by Terry Demchuk)
By RHagan
In a medium frying pan melt butter and saute celery, onion, and mushrooms (set aside)
- 2 tbsp butter
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1 cup sliced mushrooms
- 1 1/4 cup flour
- 1 cup cornmeal
- 1 tbsp sugar
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tbsp basil
- 1 tbsp oregano
- 1 tbsp chili powder
- 2 eggs beaten
- 1 1/2 cups milk
- 1/2 cup melted butter
- 3/4 cup grated monteryjack cheese
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1/4 cup diced hot pepper
SALAD - Cole Slaw
By RHagan
Put all ingredients in large bowl
- 1/2 cup mayonnaise
- 1 tbsp mlk
- 1 tbsp vinegar or lemon juice
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/8 tsp paprika
- 1/8 tsp pepper
- 1 medium head cabbage
- 1 small green pepper
- 1 large celery stalk
- 1 large carrot
- 2 tbsp minced onion
APPETIZER - Devilled Eggs
By RHagan
Cut eggs in half lengthwise
- 12 hard boiled eggs
- 1/4 cup salad dressing
- 1 tsp dry mustard
- 1 tsp salt (optional)
- 1/2 tsp pepper
- paprika
VEGETABLES - Sautéed Zucchini
By RHagan
Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the...
- 1 medium unpeeled garlic clove
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely grated Parmesan cheese