Ginasheppard's profile page
Recipes
Mama Matheny's Chili Recipe
By ginasheppard
Brown ground beef and onion in large skillet until onion is tender
- 1 1/4 lb. lean ground beef
- 1 C. onion
- 1/2 t. crushed garlic
- 8 oz. can tomato paste
- 1 large (29 oz.) can crushed tomatoes
- 5 C. water
- 1 bay leaf (whole)
- 1/2 t. dried oregano
- 1/2 t. dried basil
- chili powder to taste
- 1 t. salt or to taste (may take a little more)
- 4 t. sugar
- 2 cans kidney beans, liquid and all
Spinach and Ricotta with Shells
By ginasheppard
1. In large pot of boiling, salted water, cook the pasta until al dente; drain and return to the pot
- 1 pound small pasta shells, such as conchiglie
- 1/3 C. EVOO
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 pound baby spinach
- 1 pound whole-milk ricotta cheese
- 3/4 C. grated parmigiano-reggiano cheese, plus more for serving
Sudden Quiche Lorraine
By ginasheppard
1. Preheat the oven to 400 degrees
- One 9-in. frozen pie crust (deep dish)
- 8 oz. bacon, cut into 1/2-inche pieces
- 1 onion, halved and thinly sliced
- salt and pepper
- 6 large egg
- 1 C. half-and-half
- 1 C. shredded Swiss Cheese
RUM BALLS
By ginasheppard
In a large bowl, combine the wafer crumbs, pecans, confectioners’ sugar and cocoa
- 2-1/2 cups crushed vanilla wafers (about 75 wafers)
- 1 cup ground pecans
- 1 cup confectioners' sugar
- 2 tablespoons plus 2 teaspoons baking cocoa
- 1/4 cup rum
- 3 tablespoons honey
- 2 tablespoons water
- Additional confectioners' sugar and/or crushed vanilla wafers
Pork Chops in Cherry Sauce
By ginasheppard
This is for 2 (I would only double the sauce ingredients for 4 or 6 chops; triple for 8-12)
- 2 Pork loin chops, about 1 inch thick
- 2 T. vegetable oil
- 1/2 C. chopped onion
- 1 C. reduced sodium chicken broth
- 1/2 C. dried tart cherries
- 2 T. orange marmalade
- 1 T. balsamic vinegar
- Dried red pepper flakes, to taste
Spritz Blossoms
By ginasheppard
1. Preheat oven to 375 degrees F
- 1-1/2 cups butter, softened
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1 recipe Powdered Sugar Icing
- Coarse sugar; silver dragees (optional)
Easy Peach Crisp
By ginasheppard
Pre-heat oven to 425 degrees
- 2 cans (15.25 oz./ea.) Del monte Sliced Peaches, drained
- 2 pkg. (1.6 oz./ea.) cinnamon & spice instant oatmeal, uncooked
- 1/3 C. flour
- 1/2 C. chopped walnuts
- 1/3 C. butter, melted
Erica's mac and cheese
By ginasheppard
Preheat oven to 375. Cook and drain pasta according to package directions
- 1 lb pasta (I use fusilli)
- 4 tbsp unsalted butter
- 4 tbsp flour
- 1 1/2 - 2 cups milk at room temperature (whole or 2% work best)
- 10 oz extra sharp cheddar cheese, cut in small cubes or grated
- 10 oz gruyere, cut in small cubes or grated
- 3/4 tsp paprika
- 1/4 tsp cumin (optional)
- 1/4 tsp ground pepper
- 1/2 - 3/4 cup bread crumbs
Sea Scallops Gratin
By ginasheppard
Heat 1 1/2 T. olive oil in 10" or 12" saute pan
- 3 T. olive oil
- 1 1/2 C. fresh bread crumbs
- 2 t. minced garlic
- 1 1/4 lb. sea scallops, rinsed and patted dry
- 4 T. dry white wine
- 4 t. unsalted butter, cut into small pieces
- 2 t. chopped chives
Decorator Icing
By ginasheppard
Beat egg whites with Crisco
- 1 1/2 lb. confectioner's sugar
- 3 egg whites
- 1 C. Crisco
- 1 T. flavoring