Ginasheppard's profile page
Recipes
Creamy Light Fettuccine Alfredo
By ginasheppard
Bring 2 quarts water and 1 Tb
- 1 Tb. salt for pasta water
- 1 pound dried fettuccine or other pasta
- 1 cup low-sodium chicken broth
- 1 cup 2% evaporated milk
- 2 large garlic cloves, minced
- 1 1/2 Tbs. butter
- 3 Tbs. all-purpose flour
- 1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling
- Salt and black pepper, to taste
Pasta Carbonara
By ginasheppard
Mix milk, salad dressing and garlic in sm
- 8 oz. fettucini
- 1/2 C. skim milk
- 1 t. dried basil
- 1/3 C. salad dressing
- 1 clove garlic, minced
- 1 egg, beaten
- 5 crisp, cooked bacon slices, crumbled
- 1/3 C. parmesean cheese
- 1/4 C. chopped parsley
Oopsie Rolls (Gluten-Free Buns)
By ginasheppard
Separate the eggs and add cream cheese to the yolks
- 3 large eggs
- pinch of cream of tartar (1/8 tsp)
- 3 ounces cream cheese (Do not soften)
Ream's Noodles Classic Chicken Noodle Soup
By ginasheppard
In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves
- 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
- Other Ingredients
- 4 cups sliced carrots
- 2 lbs. boneless, skinless chicken breasts, cut into cubes
- 10 cups water
- 4 tsp. dried parsley flakes
- 2 tsp. dried thyme, crushed
- 1/2 tsp. pepper
- 2 Tbsp. chicken bouillon granules
- 2 cups sliced celery
- 2 bay leaves
- 2 cups chopped onion
- 1/2 cup flour
- 4 cups milk, divided
Lime Cilantro Salsa
By ginasheppard
Mix and chill
- 1 29-ounce can crushed tomatoes
- 1-cup fresh minced onion
- 1 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 2 jalapeno peppers, minced
- 2 tablespoons olive oil
- 1-tablespoon honey
- 1-teaspoon cumin
- 1/4 cup fresh limejuice
- Zest of 2 limes
- Salt and pepper to taste
Wilda's Fast Stuffed Mushrooms
By ginasheppard
Clean mushrooms. Mix cheese, bacon, garlic powder, bacon and enough mayonnaise to moisten and make a soft mixture
- 1 lb. Mushrooms
- 6 oz. Shredded sharp cheddar cheese
- 6 Strips bacon or 1/3 C. pre-cooked bacon bits
- Mayonnaise
- 1/2 t. Garlic powder
Butternut Squash Gratin
By ginasheppard
Preheat oven to 425 degree F
- 1-3/4 to 2 pounds butternut squash
- 1 tablespoon olive oil
- Salt and ground black pepper
- 16 cups fresh spinach (or 1 pkg. frozen)
- 1 cup half-and-half or light cream
- 1 tablespoon cornstarch
- 1 cup finely shredded Parmesan cheese
- 1/2 cup creme fraiche*
Upside Down Southern Apple Pie
By ginasheppard
Spread butter in bottom of a 9 inch, deep-dish pie plate
- 1/4 c. butter
- 2/3 c. pecan halves
- 2/3 c. firmly packed brown sugar
- Pastry for double crust 9" pie
- 6 c. peeled & sliced cooking apples (about 1 3/4 lb.)
- Juice of 1 lemon
- 1/3 c. firmly packed brown sugar
- 1 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
PASTA, PESTO and PEAS
By ginasheppard
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pas...
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto, packaged or see recipe below
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignolis (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Pistacio Pecan Party Cookies - Gina Sheppard (2008)
By ginasheppard
In large bowl, combine powdered sugar, butter, oil, almond extract, eggs, pudding mix and food color; mix well
- 1/2 c. powdered sugar
- 1/2 c. butter, softened
- 1/2 c. oil
- 1 tsp. almond extract
- 2 eggs
- 1 (3 1/2 oz.) pkg. instant pistachio pudding
- 1 to 3 drops green food color
- 2 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/8 tsp. salt
- 1/2 c. chopped pecans
- Sugar