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Recipes
Pasta Salad with Asparagus - Cold
By gstark
Cook pasta according to package directions and add asparagus during last 3 1/2 minutes of cooking
- 8 oz box of penne
- 1 lb asparagus
- 1/4 cup parmesan cheese pieces
- 2 tbsp virgin oil
- 1 tbsp lemon juice
- 1 tsp grated lemon zest
- Kosher salt and black pepper
Creamy Spinach Dip
By gstark
Directions: Combine cream cheese and whipping cream in greased stoneware
Hot Party Ham Sandwiches
By gstark
Preheat oven to 350. Split each dinner roll, spread lightly with mayonnaise
- 1 dozen Hawaiian Rolls (Can use Butter-a little less sweet)
- 1/2 lb sliced deli ham
- 12 slices swiss or provolone cheese (Taste about the same)
- 1/2 cup butter
- 2 Tbsp brown sugar
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp poppy seeds
- Mayonnaise
Brussel Sprouts Alfredo
By gstark
INSTRUCTIONS: In a large bowl, toss Brussels sprouts with oil; season with 1/2 tsp
- INGREDIENTS:
- 1 lb. Brussels sprouts, trimmed and halved
- 2 tbsp. Kowalski's Extra Virgin Olive Oil
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste
- 1/2 cup Kowalski's Alfredo Sauce, warmed gently in the microwave or on the stovetop
- French fried onions, crushed, to taste
Spicy Cilantro Queso
By gstark
Directions Preheat broiler
- 1/2 pound cheddar and monterey jack, shredded
- 4 teaspoons flour
- 2 teaspoons vegetable oil
- 1 onion, finely chopped
- 1/4 cup chopped peppadew or red bell pepper
- 1 jalapeno, finely chopped
- 1/2 cup chopped cilantro
- Tortilla chips
- Lime wedges
Jalapeño Cheese Crisps
By gstark
Preheat oven to 375º. Line a large baking sheet with parchment paper
- 1 c. finely shredded Parmesan
- 1/2 c. shredded cheddar (preferably aged)
- 1 jalapeño, sliced thinly
- 4 slices bacon, cooked and crumbled
- Freshly ground black pepper
Creamy Shrimp Salad
By gstark
In a large bowl, whisk buttermilk, sour cream, cornichons brine, and 1/4 tsp salt and pepper
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup cornichons, sliced plus 3 tbsp of the brine kosher salt and black pepper
- 1 lb cooked shrimp
- 1 head Boston lettuce
- 2 heads endive
- 1 small english cucumber, cut into thin half-moons
- 6 small radishes, thinly sliced
- 2 tbsp chopped fresh tarragon
Fudge
By gstark
Add marshmallow, chips and nuts to brown sugar mix
- 2 cups brown sugar
- 1 cup evaporated milk
- 1/2 cup butter
- Bring to full boil - Boil for 15 minutes
- 1 jar marshmallow
- 6 oz Chocolate chips
- 6 oz Butterscotch chips
- 1 cup walnuts
- 1 tsp vanilla
Chocolate Zucchini Cake with Custard Sauce Recipe
By gstark
Preheat oven to 325°. Grease and flour a 10-in
- CUSTARD SAUCE:
- 1-3/4 cups sugar
- 1/2 cup canola oil
- 1/4 cup butter, softened
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 1/2 cup semisweet chocolate chips
- 1/2 cup sliced almonds
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 cups whole milk
- 3 egg yolks
- 3 tablespoons butter
- 1/4 teaspoon almond extract
Lemon-Caper Scallops
By gstark
Season scallops. In a large skillet, melt 1 tbsp butter over medium-high
- 10 large scallops
- 5 tablespoons butter
- 1 large lemon, peeled, 4 segments chopped and remainder juiced
- 2 tablespoons capers, drained
- 2 tablespoons chopped parsley