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Recipes
Pepper and Sausage Breakfast Bake
By gstark
Brown sausage link and fajita mix
- 1 Pkg Breakfast Sausages
- 8 slices white bread, cut into cubes
- 1 Pkg Kowalski Fajita mix
- 1 1/2 cup shredded cheddar
- 10 large eggs
- 2 cups milk
- 2 tsp yellow mustard powder
- 1 tsp salt
Kung Pao Chicken - 1
By gstark
Directions Combine chicken and cornstarch in small bowl
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
- 3 tablespoons green onions, chopped with tops
- 2 garlic cloves, minced
- 1 ⁄4-1 1⁄2 teaspoon crushed red pepper flakes (to your own taste)
- 1 ⁄2 teaspoon powdered ginger (can use fresh grated if preferred)
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 ⁄3 cup dry roasted peanuts
- 4 cups cooked rice, hot
Swedish Pancakes
By gstark
Don’t stir the batter any more than is necessary to combine the ingredients; it will make the pancakes tough
- 3 eggs
- 1/4 cup sugar
- Pinch salt
- 1 cup milk
- 3/4 cup flour
- 3 tablespoons melted butter, more for cooking
- Confectioners\' sugar for dusting
Parmesan Crisps with Basil and Sun-Dried Tomato
By gstark
Heat oven to 375 F. On baking sheet, make eight flat circles out of 1 1/2 tablespoons cheese each
- 6 ounces shredded Parmesan cheese
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
- 8 basil leaves
- 8 sun-dried tomatoes jarred
Horseradish Butter
By gstark
Mix and spread onto plastic wrap or parchment
- 1 stick butter
- 1/2 cup chopped chives
- 3 Tbsp horseradish
- 1 tsp salt
- 1/2 tsp lemon zest
Overnight Blueberry French Toast
By gstark
Lightly grease a 9x13 inch baking dish
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Turkey Tips
By gstark
For exceptional moist and flavorful turkey, brine or compound butter the bird before roasting
- Brine the Turkey on Tuesday before Thanksgiving. I am buying a premade brine which you should be able to get in any grocery store. (Much easier than making from scratch)
- I have been buying the foil pans which work really good and you can just throw them away.
- Preheat oven to 425.
- Let turkey stand at room temperature 1-2 hours before stuffing
- Rinse turkey inside and out with cold water. Pat dry and season inside of turkey with sea salt.
- Stuff
- Put 1-2 cups of water in bottom of pan just so the bottom is covered. Throughout the cooking process I add small amounts of water so that it mingles with the turkey juices so when you make gravy you don't have to add a lot of cold water.
- Spread Olive oil liberally over the skin and season with salt and pepper
- Place turkey breast side up on a rack in large roasting pan and roast 1 hour
- Reduce temperate to 325. Baste every 30 minutes.
- Insert a thermometer into thickest part of the breast and thigh. The breast should register 157 with a probe .
- Rest 15 minutes. Cover with foil to keep warm
- Buy 1 to 1.25 lbs per person
Byerlys Wild Rice Soup
By gstark
Directions In large saucepan, melt butter; sauté onion until tender
- Ingredients
- 6 tablespoons margarine or butter
- 1 tablespoon minced onion
- 1/2 cup flour
- 3 cups chicken broth
- 2 cups cooked wild rice
- 1/2 cup finely grated carrots
- 1/3 cup minced ham
- 3 tablespoons chopped slivered almonds
- 1/2 teaspoon salt
- 1 cup half-and-half
- 2 tablespoons dry sherry (optional)
- snipped fresh parsley or chives
Creamy Turkey & Wild Rice Soup
By gstark
Whisk flour and cream in bowl until smooth
- Add:
- Broth
- 2 tbsp unsalted butter
- 2 onions chopped
- 1 celery rib chopped
- Cook until lightly browned. 5 minutes
- Turkey bones
- 2 cups white wine or vermouth
- 7 cups low sodium chicken broth
- Simmer one hour. Strain and discard vegetables
- Soup
- 1 cup wild rice - Toast over med heat until rice begins to pop. Cook 5-7 minutes
- Stir in and bring to boil.
- 1 cup carrot, chopped
- 1/2 tsp thyme
- 1/4 tsp baking soda
- Reduce and simmer on low covered. About 1 hour or until rice is tender.
- 1/4 cup flour
- 1 cup heavy cream
- 3 cups chopped chicken
- Salt and Pepper
Teriyaki Chicken Rumaki
By gstark
Directions 1. Preheat oven to 375 degrees F
- 1 pound skinless, boneless chicken breast halves
- 12 slices bacon, halved crosswise
- 6 green onions, trimmed and each cut into 4 pieces
- 1 cup thin red sweet pepper strips (1 medium)
- 1/3 cup teriyaki glaze