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Recipes
PENNE ROSA FOR THE HOME COOK
By ginasheppard
Cook pasta to al dente then chill in ice cold water
- 1 lb penne cooked al dente
- 1/4 cup of your favorite marinara
- Spring onions sliced
- 2 cloves fresh garlic, chopped
- Crushed chili flakes to taste
- 1/4 cup mushrooms, sautéed
- 2 Tbsp cream
- Olive oil
- Balsamic
- Kosher salt to taste
- 1 bunch fresh Sweet Italian basil leaves, sliced
- 1 bunch of fresh asparagus
- Shaved Asiago cheese
Trisha's Chicken Tortilla Soup
By ginasheppard
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008 Prep Time
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream
Lemon Chicken with Artichoke Hearts
By ginasheppard
Heat oil in a large frying pan over medium-high heat
- Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
Orange Cookies - Sharon Scholl (2008)
By ginasheppard
Preheat oven to 350 degrees
- 3/4 C. shortening
- 1/4 C. butter
- 1 1/2 C. brown sugar
- 2 beaten eggs
- 2 T. grated orange peel
- 1/4 C. orange juice
- 1 t. vanilla
- 1 C. buttermilk
- 3 1/2 C. all purpose flour
- 2 t. baking powder
- 1 t. soda
- 1/4 t. salt
- 1 c. chopped nuts (optional)
- Orange Butter Icing
- 3 T. soft margarine
- 1 1/2 C. confectioners sugar
- 2 t. grated orange peel
- 1 T. orange juice (add another T. or two of orange juice if consistency is too thick)
Perfectly Balanced Oatmeal (Mom's recipe)
By ginasheppard
Add oats, water and salt to a small saucepan and cook over low heat 25-30 mins
- 1/4 C. steel cut oats
- 1 1/4 C. water
- 1/8 t. salt
- 1/2 C. 2% milk
- 1 T. protein powder
- 2 t. brown sugar
- 1 t. butter
“Upside Down Pizza”
By ginasheppard
Brown meat & peppers, drain
- 1 lb. lean ground beef
- 1/2 green bell pepper chopped (or any pepper of your choice - yellow, red, sweet etc.)
- 6 oz. shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 2 T butter melted
- 1 jar Prego (Traditional or Marinara)
- 1 tube seamless crescent rolls
Beefy Sour Cream Noodle Bake
By ginasheppard
Author: Alyssa Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Delicious and cheesy casserole with a sour
- 1 1/4 lb ground beef
- 1 (15oz) can tomato sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 8 oz egg noodles
- 3/4 c sour cream
- 1 1/4 c small curd cottage cheese
- 2 c sharp cheddar cheese, grated
Blender Banana Bread
By ginasheppard
Grease a 9"x9"x2" baking pan
- 3 fully ripe bananas (about 3)
- 1 C. vegetable oil
- 2 eggs
- 1 1/2 C. all-purpose flour
- 1 C. sugar
- 1 t. baking soda
- 1/2 t. salt
- 3/4 C. chopped pecans or walnuts (optional)
BBQ Pork Sandwich Recipe courtesy Paula Deen
By ginasheppard
Preheat oven to 325 degrees F
- Dry rub:
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1/2 tablespoon cayenne
- 4 pound shoulder pork roast
- 2 cup apple juice
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire
- 1/2 tablespoon liquid smoke
- 1/2 tablespoon garlic powder
- 6 soft hamburger buns with seeds
- Bbq sauce
- Cole slaw
Spicy Cheese Fondue
By ginasheppard
Heat heavy cream in saucepan on hight
- 2 C. heavy cream
- salt to taste (optional)
- 1/2 t. ancho chili powder
- 1/2 t. cayenne pepper
- 1 C. (8 oz.) Sargento Classic 4 cheese Mexican Blend