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Recipes
ASIAN CUCUMBER SALAD
By gailg
1. Combine cucumber and green onions in a medium bowl
- 1 (about 9") cucumber, peeled and thinly sliced
- 3 green onions, thinly sliced
- 1 1/2 T sugar
- 1/4 t kosher salt
- 3 T rice vinegar
BACON SPINACH QUICHE
By gailg
Cook and drain spinach, set aside
- 1 9" frozen pie shell
- 4 eggs
- 1/2 C grated swiss cheese
- 1/2 C onions
- 1/2 C whipping cream
- 1 pinch nutmeg
- 1 C fresh mushrooms
- 1/2 t salt
- 1/4 t pepper
- 10 oz chopped spinach
- parmesan cheese
BREAKFAST HAM BAKE
By gailg
Cut crust off bread and lay on bottom of greased pan
- 6 eggs
- 2 C milk
- 1 t. dry mustard
- 1 t salt
- cubed ham
- cheddar cheese
STRAWBERRY MARGARITA PIE
By gailg
Butter 9" springform pan. Toss 2 C strawberries with 4 T sugar in small bowl
- 2 C hulled fresh strawberries
- 10 T sugar
- 1 3/4 C graham cracker crumbs
- 1/2 C unsalted butter, room temperature
- 3/4 C sweetened condensed milk
- 7 T tequila
- 6 T triple sec
- 1 T fresh lime juice
- 2 C chilled whipping cream
- 8 fresh strawberried (optional)
SIMPLY SENSATIONAL TRUFFLES
By gailg
MELT 8 chocolate squares. Beat cream cheese with mixer until creamy
- 2 1/2 package (20 squares) Baker's semi-sweet chocolate, divided
- 1 package (8oz) cream cheese, softened
- Decorations: chopped peanuts or multi-colored sprinkles
CHICKEN & TORTELLINI SOUP WITH SAGE PESTO
By gailg
1. For pesto: Combine the nuts, parsley, sage, and garlic in a food processor until coarsely ground
- SAGE PESTO
- 1 C walnuts
- 1 C tightly packed flat-leaf parsley leaves
- 1/4 C fresh sage leaves
- 1 clove garlic, smashed
- 1/3 to 1/2 C extra-virgin olive oil
- 1/3 C grated pecorino Romano cheese
- salt and fresh black pepper
- CHICKEN AND TORTELLINI SOUP
- 1 T canola oil
- Kosher salt and freshly ground black pepper
- 1 6-oz boneless, skinless chicken breast
- 8 C homemade chicken stock
- 1 9-oz package fresh cheese tortellini
- Sage Pesto
- Grated pecorino Romano or Parmesan cheese
- parsley
AMBERJACK
By gailg
Mix ingredients and marinate fish
- Butter
- Olive oil
- 3-4 T lemon juice
- Chopped green onions
- Garlic salt
- Paprika
CELERY-SHRIMP BISQUE
By gailg
1. Combine water, celery, potatoes, onion, salt and pepper in large saucepan; bring to boiling
- 2 C water
- 2 C chopped celery
- 2 C diced, pared potatoes (3 medium-size)
- 1 medium onion, chopped
- 1 t salt
- 1 t pepper
- 1 quart milk
- 1/4 C flour
- 12 oz small fresh shrimp,peeled and deveined or frozen shrimp thawed
- 1/2 C chopped parsley
- 1/4 C (1/2 stick) butter
- 1/2 t celery salt
- 1/2 t leaf thyme, crumbled
TORTILLA ROLLS
By gailg
Add to softened cream cheese the chilies, cheese and black olives
- 1 package large flour tortillas
- 2 rounded (tub kind) cream cheese with chives, softened
- 1 can diced green chilies
- 8 oz shredded sharp cheese
- diced black olives
PEANUT BUTTER AND JELLY PIE
By gailg
1. Preheat oven to 425 degrees
- 1/2 package (15 oz) refrigerated pie crusts (1 crust)
- 1/4 C chopped peanuts, divided
- 1 quart strawberries (about 1 pound), divided
- 1 package (8 oz) cream cheese, softened
- 1/4 C peanut butter
- 1/3 C milk
- 1 container (8 oz) frozen whipped topping, thawed, divided
- 1 package (3.3 oz) white chocolate instant pudding and pie filling
- 1/4 C seedless strawberry jam