Ginasheppard's profile page
Recipes
Bacon & Cheese Quiche
By ginasheppard
Preheat oven to 350 degrees F
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- 1 cup half and half or milk
- 4 eggs slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded Swiss or Cheddar cheese (4 oz.)
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon chopped onion, optional
Bacon & Cheese Quiche
By ginasheppard
Preheat oven to 350 degrees F
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- 1 cup half and half or milk
- 4 eggs slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded Swiss or Cheddar cheese (4 oz.)
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon chopped onion, optional
Easy Chicken Cordon Bleu
By ginasheppard
In a small bowl, mix together the mustard and mascarpone
- 3 tablespoons whole-grain mustard
- 2 tablespoons mascarpone cheese
- 2 tablespoons olive oil
- Four 5-ounce boneless, skinless chicken
- breasts
- Kosher salt
- 4 large thin slices Emmentaler or Swiss
- cheese (approximately 4 ounces)
- 8 thin slices Black Forest ham (approximately
- 4 ounces)
Seafood Enchiladas
By ginasheppard
1.Preheat oven to 350 degrees F (175 degrees C) and spray a 9 x 13 baking dish with non-stick spray
- 1 onion, chopped
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 pound imitation crabmeat
- 1 pound shrimp - peeled, deveined and coarsely chopped
- 8 ounces Pepper Jack cheese
- 8 ounces Monteray Jack cheese
- 6-8 (10 inch) flour tortillas
- 2 cups half & half cream
- 1 3/4 cup sour cream
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
Hot Chicken Salad
By ginasheppard
Mom's recipe
- 3 lb.s boneless chicken breasts
- 1 1/2 cup celery
- 1/2 cup slivered almonds
- 1/2 cup chopped onion
- 1/2 t. salt
- 2 t. lemon juice
- 1/2 t. accent seasoning
- 1 to 1 1 1/2 cups Hellmann's mayonnaise
- Velveeta cheese
- Corn Flake crumbles
Green Beans with Portobello Mushrooms and Bacon
By ginasheppard
1. Bring a large pot of lightly salted water to a boil over high heat
- The green beans can be blanched up to 1 day ahead; the mushrooms can be prepared up to 2 hours ahead.
- 1 1/2 pounds green beans, cut into 2-inch lengths
- 4 large Portobello mushrooms (about 1 pound)
- 3 T. vegetable oil
- 1/4 C. finely chopped shallots
- 4 oz. Sliced smoked bacon (usually 1 slice equals 1 ounce)
- 1/2 t. salt
- 1/4 t. freshly milled black pepper
Asparagus Risotto
By ginasheppard
Bring chicken broth to a simmer in a medium-size saucepan
- 1 quart chicken broth
- 1 bunch fresh asparagus (1 pound)
- 3 tablespoons unsalted butter
- 1 medium-size onion, chopped
- 1-1/2 cups Arborio rice
- 1/2 cup dry white wine
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese
FRENCH'S Crunchy Onion Chicken
By ginasheppard
Place French Fried Onions and flour into plastic bag
- 2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
- 2 tbsp. all-purpose flour
- 4 (5 oz.) boneless skinless chicken breasts
- 1 egg, beaten
Chicken and Sweet Potato Soup
By ginasheppard
Start the olive oil over medium heat, saute the onions and garlic for a minute, then add the carrots, celery and pe...
- Sweet potatos, 2 sweet potatoes, 5" long
- * Chicken Breast, no skin, 16 ounces
- * Carrots, cooked, 1.5 cup slices
- * Celery, cooked, 1 cup, diced
- * Jalapeno Peppers, 2 peppers (I use a milder pepper and add cayenne at the end to taste)
- * Chicken stock, home-prepared, 6 cup
- * Olive Oil, 2 tbsp
- * Garlic, 4 cloves
- * Onions, raw, 1 cup, chopped
- * Thyme, dried, 1 tsp
- * Bay Leaf, dried, 1 leaf
- * Salt and Pepper to Taste
Mariel Hemmingway's Blisscuits
By ginasheppard
1. preheat oven to 300. cover 2 large baking sheets with parchment paper
- 2 c almond meal
- 1 c plus 2 T whey protein powder
- 1 c plus 1 T xylitol
- 1/2 c shredded unsweetened coconut
- 3 T coconut flour
- 3 T brown rice flour
- 21/2 T ground cinnamon
- 1 3/4 t baking powder
- 2 1/4 t xanthan gum
- 1 c coconut oil
- 3 large egg whites
- 1 1/4 t vanilla extract
- 3/4 t almond extract