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Recipes
Spanish Flan
By Gina G
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract
Crisp Mashed Potato Cakes
By Gina G
Preheat oven to 425°. Heat a large nonstick skillet over medium heat
- Cooking spray
- 1/2 cup chopped green onions
- 2 cups mashed potatoes, chilled
- 2 tablespoons shredded extra sharp cheddar cheese
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 center-cut bacon slice, cooked and crumbled
- 3/4 cup panko (Japanese breadcrumbs)
Beef Mushroom Barley Soup
By Gina G
1 Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a ...
- 2 pounds beef stew meat, cut into small pieces
- 1 tablespoon vegetable oil
- 1 1/2 onion, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 7 1/2 cups beef stock
- 8 ounces pearl barley
- 1 pound mushrooms, sliced
Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
By Gina G
You'll want to try this luscious sauce! The port reduction has a sweetness that is a perfect complement to the pepp...
- Beef:
- 1 (2-pound) 1 (2-pound) beef tenderloin, trimmed
- 1 teaspoon 1 teaspoon salt
- 1 1/2 tablespoons 1 1/2 tablespoons cracked mixed peppercorns
- Cooking spray
- Reduction:
- 2 cups 2 cups ruby port or other sweet red wine
- 1 1/2 cups 1 1/2 cups fat-free, less-sodium beef broth
- 1/4 cup 1/4 cup shallots, finely chopped
- 1/8 teaspoon 1/8 teaspoon salt
- 2 sprigs 2 sprigs fresh parsley
- 1 sprig 1 sprig fresh thyme
- 1 1/2 tablespoons 1 1/2 tablespoons all-purpose flour
- 3 tablespoons 3 tablespoons water
- 1 tablespoon 1 tablespoon butter
- 1/2 teaspoon 1/2 teaspoon balsamic vinegar
Eggplant Supper Soup
By Gina G
1.Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 clove garlic, crushed
- 1 pound eggplant, diced
- 3/4 cup sliced carrots
- 3/4 cup sliced celery
- 2 (14.5 ounce) cans Italian diced tomatoes, drained
- 2 (14 ounce) cans beef broth
- 1 teaspoon sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry macaroni
- 2 teaspoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese
Date Nut Balls
By Gina G
In electric skillet set at 300 degrees (or heavy pan over low heat), cook butter, sugar, dates and egg until gooey ...
- 1 egg, well-beaten
- 1/2 cup margarine
- 1 cup sugar
- 8 ounces pitted dates, chopped
- 1 cup pecans, finely chopped
- 2 1/2 cups Rice Krispies
- 1 teaspoon vanilla
Sun-Dried Tomato Pasta
By Gina G
In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (res...
- 3 large cloves mincedFresh garlic
- 1 large jar Sun-dried tomatoes in oil
- 1 pound cubed Chicken breast tenders
- Salt to taste
- Paprika or cayenne to taste
- 2 cups Half-and-half cream
- 1 cup grated Mozzarella cheese
- 2 boxes Uncooked Penne pasta
- 8 leaves chopped or whole Basil
- 1 teaspoon More or less to taste Crushed Red Pepper Flakes
- 1 cup Reserved Pasta Water
Triple Layer Cookie Bars
By Gina G
1.Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 1 1/2 cups graham cracker crumbs
- 7 ounces flaked coconut
- 14 ounces sweetened condensed milk
- 12 ounces semisweet chocolate chips
- 1/2 cup creamy peanut butter
Soft & Chewy Gingersnap Cookies
By Gina G
In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, (12 tablespoons) just a bit colder than room temp
- 1 cup granulated white sugar
- 1 large egg
- 1/4 cup dark molasses
- 1/2 teaspoon vanilla extract
- cinnamon sugar: 1/3 cup sugar and 1/2 tsp of cinnamon mixed in a small bowl
Oatmeal, Chocolate Chip, and Pecan Cookies
By Gina G
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup regular oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips