RHagan's profile page
Recipes
BREAD - Cinnamon Buns/Dinner Buns
By RHagan
YEAST MIXTURE 1. Preheat oven to warm the stove
- YEAST MIXTURE
- 2 tbsp yeast
- 1/4 cup lukewarm water
- 2 tsp sugar
- LIQUID MIXTURE
- 2 eggs (beaten)
- 1/2 cup melted margarine
- 1 tbsp vanilla
- 1/2 cup sugar
- 1 tbsp salt
- 2 1/2 cups warm water
- 8 cups flour (or more)
PASTA - Spaetzle (by Patti Solereider)
By RHagan
Work together with strong wooden spoon to a heavy batter
- 2 1/4 cup flour
- 1 tsp salt
- 3 eggs (add 1 cup water)
SALAD - Caesar Salad
By RHagan
Place oil, vinegar, salt, pepper, dry mustard, worcestershire sauce, coddled egg, and lemon in blender
- 1 clove garlic, halved
- ½ cup virgin olive oil
- ¼ cup white wine vinegar (or less)
- ½ tsp dry mustard
- ¼ tsp ground pepper
- ¼ tsp salt (optional)
- 1½ tsp worcestershire sauce
- 1 coddled egg (see directions)
- 1 lemon
- ½ cup parmesan cheese
- 1 can (2 oz) anchovy fillets, drained & rolled or cut up (optional)
- 2 heads romaine, washed and chilled
- 1 cup garlic croutons
- ¼ cup bacon bits
VEGETABLES - Potato Cakes
By RHagan
Mix mashed potatoes, butter and eggs and beat until light
- 2 c mashed potatoes
- 2 tbsp butter
- 2 egg, beaten
- 3/4 cup all-purpose flour
- 3 tsp baking powder
- 1/4 salt
- 1/4 tsp nutmeg
VEGETABLES - Broccoli Cheese Casserole
By RHagan
BROCCOLI CHEESE CASSEROLE Colorful and scrumptious
- 3/4 lbs. fresh broccoli, cut up
- 3/4 lbs. fresh cauliflower, cut up
- salted water
- 10 oz. condensed cream of celery soup
- 1 cup thinly slice celery
- 2 tbsp chopped pimiento
- 1/2 cup grated medium or old cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp butter or margarine
- 1/4 cup dry bread crumbs
DESSERT - Ginger Pumpkin Bread (by Shannon DeForge)
By RHagan
1. Preheat over to 375º
- 12 tbsp unsalted butter, melted, plus room-temperature butter for pan
- 2 1/2 cups all-purpose flour (spooned & levelled), plus more for pan
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 can (15 oz) pumpkin puree (1 3/4 cups)
- 3 large eggs
- sugar glaze, optional
MUFFINS - Blueberry Bran Wheat Germ by Diane Kobialka
By RHagan
Preheat oven to 400°F. In a large bowl place the eggs, sugar, oil, buttermilk, vanilla, wheat germ and bran
- 3 eggs
- 1 c brown sugar
- 1/2 c oil
- 2 c buttermilk
- 1 tsp vanilla
- 1 c raw wheat germ
- 1 c bran
- 1 c flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c blueberries
CAKE - Lazy Daisy Cake (Tara Dreger)
By RHagan
To make cake: Beat eggs, sugar and vanilla until lemon coloured
- Topping:
- 2 eggs
- 1 c sugar
- 1 tsp vanilla
- 1 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c milk
- 1 tbsp butter
- 3 tbsp melted butter
- 5 tbsp brown sugar
- 2 tbsp cream
- 1/2 c coconut
SOUP - Weight Loss Vegetable Soup
By RHagan
1. To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 min...
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, peeled and finely minced
- 4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
- 1 medium/large red bell pepper, seeded, trimmed, and diced small
- 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
- 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
- 1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
- 1 cup sliced mushrooms (baby portobello, white, or your favorite)
- 64 ounces (8 cups) low-sodium vegetable broth
- one 15-ounce can petite-diced tomatoes (I use low-sodium)
- 1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed, optional (I use low-sodium beans)
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- pinch cayenne pepper, optional and to taste
- 2 to 3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 cups broccoli florets
- 2 cups zucchini, diced small (about 1 1/2 large zucchini)
- 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
BREAD - Yorkshire Pudding
By RHagan
Mix flour and salt in a small bowl
- 1/2 c flour
- 1 tsp salt
- 1/2 c cold milk
- 1/4 c cold water
- 2 eggs, lightly beaten
- 1 tbsp melted roast beef drippings