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Recipes
Crackle Top Molasses Cookies
By gmasusan
Directions Preheat oven to 350 degrees F (180 degrees C)
- 2/3 cup vegetable oil
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup white sugar
Wild Rice Stuffing with Hazelnuts and Dried Cranberries
By gmasusan
Melt 1/2 cup butter in heavy large pot over medium-high heat
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 1 garlic clove, minced
- 6 3/4 cups canned low-salt chicken broth
- 2 cups wild rice (about 13 ounces)
- 2 cups long-grain brown rice
- 2 cups dried cranberries
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
- 1 cup chopped green onions
Soft Pretzel Bites
By gmasusan
Preheat oven to 425°. Line a large baking sheet with parchment paper and spray with cooking spray
- Cooking spray
- 1 1
- (16.3-oz.) can refrigerated biscuit dough
- 4 4
- c.
- water
- 1 /4
- c.
- baking soda
- 1 1
- large egg, beaten
- Coarse salt
- 2 2
- tbsp.
- butter
- 2 2
- tbsp.
- flour
- 1 1
- c.
- milk
- 2 2
- c.
- cheddar
- Kosher salt
- Freshly ground black pepper
- Pinch cayenne pepper
Ice Cream Bombe
By gmasusan
Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bow...
- 2 pints Mango Sorbet, recipe follows
- 1 1/2 pints good raspberry sorbet, softened
- 1 pint good strawberry ice cream, softened
Slow Cooker Beef Stroganoff Recipe
By gmasusan
Directions In a large skillet, brown meat in oil
- Ingredients
- 2 pounds beef top sirloin steak, cut into thin strips
- 3 tablespoons olive oil
- 1 cup water
- 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
- 1 pound sliced baby portobello mushrooms
- 1 small onion, chopped
- 3 tablespoons butter
- 1/4 cup port wine or beef broth
Peanut Butter Cups
By gmasusan
Directions: Place twelve 2 1/2-inch baking liners on a baking sheet
- 8 ounces milk chocolate, chopped
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup natural peanut butter
- 1/2 cup honey
Pumpkin Gingersnap Cheesecake Recipe
By gmasusan
Recipe by Gourmet
- 2 cups gingersnap cookie crumbs, about 40 cookies
- 6 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 2 packages (16 ounces) cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 3 eggs
- 1 can (15 ounces) pumpkin
- 1 tablespoon flour
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
- 1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
- 1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground
- 1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
The Best Vegetarian Gravy
By gmasusan
Instructions Pour the vegetable stock into a medium pot and drop in the shiitakes
- 8 cups good vegetable stock (or 7 cups stock and 1 cup good, dry white wine)
- 8 dried shiitake mushrooms
- 1 /2 cup butter (to make it vegan, substitute a good olive oil or Earth Balance)
- 1 minced shallot, optional
- 1 /2 cup all-purpose flour
- 1 1/2 Tablespoons soy sauce
- 1 /2 teaspoon Marmite
- Salt and ground black pepper, to taste
Blueberry Cream Cheese Cookies
By gmasusan
Preheat oven to 350°. Line two baking sheets with parchment paper
- For the cookies
- 1 1
- c.
- granulated sugar
- 1 /2
- c.
- (1 stick) butter, softened
- 4 4
- oz.
- cream cheese, softened
- 1 1
- large egg
- 1 1
- tbsp.
- lemon juice
- 1 1
- tbsp.
- lemon zest
- 2 1/2 2 1/2
- c.
- all-purpose flour
- 1 1
- tsp.
- baking soda
- 2 2
- tsp.
- cornstarch
- 1 /4
- tsp.
- kosher salt
- 2 2
- c.
- blueberries
- For the lemon glaze
- 1 1
- c.
- powdered sugar
- 1 1
- tbsp.
- cream
- Zest of 1 lemon
Crock Pot Chicken and Dumplings
By gmasusan
Easy Crock Pot Chicken and Dumplings
- 1 large onion , diced
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1 tablespoon fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 skinless boneless chicken breasts
- 2 cups low sodium chicken broth
- 2 cups frozen vegetables or peas and carrots , defrosted
- 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)