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Recipes
STRAWBERRY KIWI JAM RECIPE
By Grandmax4
Combine strawberries, kiwi, lemon juice, ginger, and pectin in a large saucepan
- 3 cups crushed strawberries
- 3 kiwi -- peeled, diced
- 1 tablespoon lemon juice
- 1 tablespoon minced crystallized ginger
- 1 package pectin -- (3 oz. size)
- 5 cups sugar
Stuffed Mushrooms
By Grandmax4
Watch how to make this recipe
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Pain d’epi Bread – Wheat Stalk Bread
By Grandmax4
In a large bowl whisk together warm water and yeast
- 1 1⁄2 cups warm water (approx. 115°f)
- 1 teaspoon. (1⁄8 oz.) active dry yeast
- 3 1⁄4 cups all–purpose flour
- 1 1⁄2 teaspoons salt
- oil, for greasing bowl
No-Bake Cheesecake in a Glass
By Grandmax4
Instructions Put the biscuits in a food processor and pulse until they are finely ground
- For the crust:
- 125 grams (4.5 ounces) Digestive biscuits ( you can also use graham crackers)
- 50 grams (1.75 ounces) butter, melted
- For the filling:
- 230 grams (1 cup) vanilla greek yogurt 0% fat
- 120 grams (1/2 cup) whipping cream
- 50 grams (1/4 cup) cream cheese, room temperature (I used fat-free Philadelphia cheese)
- 25 grams (2 1/2 tablespoons) powdered sugar
- For the topping:
- fresh berries
Kiwi Daiquiri Jam
By Grandmax4
Fill boiling water canner with water
- 5 kiwi fruit -- peeled
- 3 cups sugar
- 2/3 cup unsweetened pineapple juice
- 1/3 cup fresh lime juice
- 1 pouch liquid pectin -- (85 ml/3 ounces)
- Green food color -- optional
- 4 Tablespoons rum
ROASTED BUTTERNUT SQUASH SOUP
By Grandmax4
Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray
- Nonstick vegetable oil spray
- 1 2 pound butternut squash -- halved lengthwise, seeded
- 2 cups canned low-salt chicken broth -- (about)
- 1 Pinch grated nutmeg
- 1 cup nonfat milk
- Nonfat sour cream (optional)
- Chopped fresh chives or green onions (optional)
Arabian Macaroons
By Grandmax4
From Dianne Bignell
- 2 cups shredded coconut
- 1 cup finely chopped dates
- 1 cup finely chopped walnuts
- 1 cup sugar
- 1/4 tsp salt
- 2 beaten eggs
- 1 tsp vanilla
CORNISH GAME HEN WITH DOUBLE-CRANBERRY AND THYME SAUCE
By Grandmax4
Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl
- 3 tablespoons butter -- divided
- 1 tablespoon golden brown sugar
- 3 teaspoons chopped fresh thyme -- divided
- 1 to 1 3/4-pound Cornish game hen -- ¥halved, backbone removed, rinsed, patted dry
- 1/2 tablespoon all purpose flour
- 3/4 cup low-salt chicken broth
- 1/2 cup white grape juice
- 1/3 cup frozen cranberry juice cocktail concentrate -- thawed
- 1/4 cup dried sweetened cranberries
SWEET & SOUR SALMON
By Grandmax4
1. Sprinkle fish with salt and cut in 1 1/2 inch squares
- 3 lb. filleted de-boned salmon (cubed & skinned)
- 3 Onions -- sliced in rings
- 1 Tsp Vegetable Oil
- 1/2 Bottle Ketchup (500mg) or 1 1/2 375mg) -- (15 oz.)
- 1 Bottle Chili Sauce
- 1 1/2 C Sweet Mixed Pickles (rose Brand if Pos.) -- chopped
- 1 C Pickle Juice
- 1/4 C vinegar -- (slightly less)
- 3 Tbsps Brown Sugar
- salt -- pepper, tabasco to taste
- 1/2 Tsp Celery Seed
- 1 Tsp Mustard Seed -- tied in a cheesecloth bag
- 4 Ginger Snap -- crumbled
Pistachio Meringues
By Grandmax4
This recipe originally accompanied Double-Decker Rhubarb Ice Cream Sandwiches
- 1 1/4 cups shelled natural pistachios, chopped
- 1/2 cup powdered sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar