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Recipes
Custard for Mini Tart
By Gina G
Cream Filling: 1.Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender
- Cream Filling:
- ◦2-3/4 cups milk (I use 2-1/2 cups nonfat milk + 1/4 cup whipping cream but any type will work)
- ◦2/3 cup sugar
- ◦1/4 cup cornstarch
- ◦1/8 teaspoon salt
- ◦4 egg yolks
- ◦2 tablespoons butter
- ◦1 teaspoon vanilla extract
Chocolate Rum Balls
By Gina G
1.In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts
- 3 1/4 cups crushed vanilla wafers
- 3/4 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups chopped walnuts
- 3 tablespoons light corn syrup
- 1/2 cup rum
Peppermint Bark
By Gina G
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller
- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional
Slow Cooker Pulled Pork
By Gina G
•In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worceste...
- 1 medium onion, chopped
- 1/2 cup(s) ketchup
- 1/3 cup(s) cider vinegar
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) tomato paste
- 2 tablespoon(s) sweet paprika
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) yellow mustard
- 1 1/2 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground black pepper
- 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
- 12 soft sandwich buns or ciabatta rolls, warmed
Gratin of Cauliflower with Gruyère
By Gina G
1. Preheat oven to 400°. 2
- 1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
- Cooking spray
- 1/2 teaspoon kosher salt, divided
- 2 teaspoons butter
- 1/3 cup panko (Japanese breadcrumbs)
- 1/2 cup (2 ounces) shredded Gruyère cheese, divided
- 2 tablespoons finely chopped fresh chives
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
Mushroom Caps
By Gina G
Preheat the oven to 350 degrees
- 8 to 10 lg. fresh mushrooms
- 1 Tablespoon butter
- 2 Tablespoons onion, minced
- 1/4 Tablespoon Worcestershire sauce
- 1/4 cup shredded sharp chedder cheese
- 1/4 cup soft bread crumbs (shred one slice of bread)
- 2 tablespoons water
- Salt and pepper to taste
Basic Ham and Bean Soup
By Gina G
1.Rinse the beans, sorting out any broken or discolored ones
- 1 pound dry great Northern beans
- 8 cups water
- 1/2 teaspoon salt
- 1 ham hock
- 1 cup chopped carrots
- 1/2 stalk celery, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 1/2 teaspoon ground white pepper
Mexican Red Rice (Arroz Rojo)
By Gina G
Step 1 Put rice in a pot and cover with an inch of cold water
- 1 cup long-grain rice
- 2 tablespoons vegetable oil
- 1 white onion, chopped 1 garlic clove, minced
- 1 small serrano chile, finely chopped
- 1 can (about 15 oz.) diced or chopped tomatoes, drained
- 1 1/2 cups reduced-sodium chicken broth
- 3/4 teaspoon kosher salt
Pepperoni Stromboli
By Gina G
Place each loaf of bread dough in a greased large bowl, turning once to grease top
- 2 loaves (1 pound each) frozen bread dough, thawed
- 2 eggs, lightly beaten
- 1/3 cup olive oil
- 1/2 teaspoon each garlic powder, salt and pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried oregano
- 1 pound ground beef, cooked and drained
- 1 package (3-1/2 ounces) sliced pepperoni
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 small onion, chopped
Apple Crisp
By Gina G
Apple Crisp
- 4 medium tart cooking apples, sliced (4 cups)
- 3/4 cup packed brown sugar
- 1/2 cup Gold Medal® all-purpose flour
- 1/2 cup quick-cooking or old-fashioned oats
- 1/3 cup butter or margarine, softened
- 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if desired