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Recipes
STUFFED CINNAMON BITES
By gstark
Directions: Unroll the biscuits and cut them into fourths
- 1 can of Flaky Layers Biscuits
- 1 Box of instant Vanilla pudding
- 1 1/2 Cups of Cinnamon Sugar
- Oil for frying
- A flavor injector (the Easy Accent Decorator works great)
Cheese Ravioli with toasted walnuts
By gstark
Directions Cook the ravioli according to the package directions
- Ingredients
- 1 14- to 16-ounce package cheese ravioli (frozen or fresh)
- 1/3 cup olive oil
- 1 clove garlic, sliced
- 1 cup (2 ounces) walnuts, roughly chopped
- 2 teaspoons lemon juice
- kosher salt and pepper
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated Parmesan
The Absolute Best Prime Rib Recipe
By gstark
Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1 inch apart, in cross pattern, much ...
- 7 Pound Standing Rib Roast (Prime Rib)
- 2 Heaping Tablespoons of Kosher Salt
- 1 1/2 Teaspoons Black Pepper
- 4-6 Cloves of Garlic, minced
- 4 Tablespoons Unsalted Butter
- 4 -6 Cloves of Garlic, minced
Sugar Cookies
By gstark
n large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mix...
- 3 cups powdered sugar
- 2 cups butter or margarine, softened
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2 eggs
- 5 cups Gold Medal® all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- Decorator’s Glaze
- 4 cups powdered sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 teaspoon almond extract
- Food colors, as desired
- Decorations
- Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
- Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Potato and Pickle Salad
By gstark
Place the potatoes in a large pot and cover with cold water by 1 inch
Michael Symon's Mushroom Stew and Dumplings
By gstark
step 1 ingredients 4 quart Water 1/2 bunch Fresh Thyme 2 ounces Dried Shitake or Porcini Mushrooms 1 cup Fre...
- For the Soup:
- 2 quarts Mushroom Stock (see below)
- 1 Yellow Onion (sliced)
- 2 Garlic Cloves (sliced)
- 3 tablespoons Extra-Virgin Olive Oil
- 2 cups Fresh Mushrooms (sliced)
- 2 cup Butternut Squash (1 inch dice)
- 1 cup Parsnips (1 inch dice)
- 1 cup Celery Root (1 inch dice)
- 1 bunch Fresh Thyme (leaves pulled)
- 1/8 teaspoon Grated Nutmeg
- For the Dumplings:
- 2 cup Flour
- 1 tablespoon Baking Powder
- 1 cup Half-in-Half
- Salt and Pepper to taste
- For the Mushroom Stock:
- 4 quart Water
- 1/2 bunch Fresh Thyme
- 2 ounces Dried Shitake or Porcini Mushrooms
- 1 cup Fresh Button or Cremini Mushrooms
- 1 Onion (roughly chopped)
- 3 Carrots (roughly chopped)
- 2 Celery Stalks (roughly chopped)
- 2 Dried Bay Leaves
- 1 tablespoon Whole Black Peppercorns
- 2 tablespoons Salt
Big Pine Breakfast Casserole
By gstark
Place 3 slices of bread in buttered casserole
- 6 slices white bread, crust off
- Cut up sausage or ham
- 1/4 cup onions Sauteed in butter
- Fresh mushrooms
- 3 slices swiss cheese
- 4 eggs
- 1 cup milk
- 1 cup half and half
- Salt and Pepper
Banana Fritters
By gstark
Cooking Class with Jeff
- 6 Firm ripe bananas
- 3 Tbsp flour
- 1/3 cup corn starch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg white at room temperature
- 1/2 cup sugar
- Oil for frying
Sauteed Chicken with Mushrooms
By gstark
Saute chicken in 1 tbsp oil Remove Add mushrooms and cook until soft
- Chicken Breast
- Mushrooms
- 1/2 tsp thyme
- 1/4 cup wine
- 1 tsp balsamic vinegar
- Heavy cream
Reuben Dip - Jeanine
By gstark
Directions Preheat the oven to 375 degrees F
- 1 LB Diced Corned Beef
- 2 cups grated Swiss cheese (about 8 ounces)
- 14oz sauerkraut, drained, patted dry and chopped
- 3/4 cup Mayonaise
- 1/4 cup Thousand Island Dressing
- Ground Pepper
- Pumpernickel bread, for serving