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Recipes
Mustard Cream Sauce
By gbvampy1
Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened
- 2 teaspoons good olive oil
- ¼ cup minced shallots
- 3 tablespoons brandy or cognac
- 1¼ cups heavy cream
- 1½ tablespoons Dijon mustard Maille or Grey Poupon
- 1 tablespoon Country mustard (whole-grain)
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped fresh parsley optional
Cheese Garlic Bread Spread
By gbvampy1
Microwave margarine in medium glass bowl for about 40 seconds or until its melted
- 1 1⁄2-1 cup margarine
- 3 teaspoons 3 teaspoons chopped garlic
- 1 1⁄2 teaspoon garlic powder
- 1 1⁄8 teaspoon black pepper
- 1 1⁄4 cup parmesan cheese
- 1 cup 1 cup grated cheddar cheese
Lighter General Tso's Chicken
By gbvampy1
Cook rice according to package instructions
- 1 1/4 cups long-grain brown rice
- 1/4 cup cornstarch
- 1 pound snow peas, trimmed and halved crosswise
- 4 garlic cloves, sliced
- 2 teaspoons fresh ginger, grated and peeled
- 3 tablespoons light-brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon red-pepper flakes
- 2 large egg whites
- coarse salt and ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil, such as safflower
BEA CONNER'S LIGHTLY BAKED SCALLOPS
By gbvampy1
Set oven rack in upper third of oven; then preheat oven to 400°
- 2 cloves garlic, peeled and minced
- 4 tbsp. butter
- 4 dozen bay scallops
- 4 tbsp. dry white wine
- 16 Ritz crackers
- 4 tbsp. freshly grated parmigiano-reggiano
Easy Sausage Stuffed Mushrooms
By gbvampy1
Preheat oven to 350 degrees F (175 degrees C)
- 24 large mushrooms, stems removed, or more as needed
- 1 pound bulk hot Italian sausage
- 1 onion, diced
- 4 ounces grated Parmesan cheese, divided
- 1/4 cup Italian bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh parsley
Deli-Style Potato Salad
By gbvampy1
1 Rib celery chopped, optional
- DRESSING:
- 1 pound potatoes, peeled and cubed
- 6 hard-cooked large eggs; divided use
- 8 whole baby dill pickles, sliced
- 1 small onion, chopped
- 4 radishes, sliced
- 1 cup Miracle Whip
- 1 tablespoon 2% milk
- 1 teaspoon prepared mustard
- 1/2 teaspoon dill pickle juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Paprika, optional
Green Punch
By gbvampy1
Put 2 quarts water in a 1 gallon container
- Two .13-ounce packets unsweetened lemon-lime drink mix, such as Kool-Aid
- 2 cups sugar
- One 46-ounce can pineapple juice
- 12 ounces frozen lemonade concentrate, thawed
- 32 ounces ginger ale
Vegetable Medley Casserole
By gbvampy1
1. In a small bowl, combine the butter with the cornflake crumbs & Parmesan cheese until well mixed
- 1/4 cup (60 ml) butter, melted
- 1/2 cup (125 ml) cornflake crumbs
- 1/4 cup (60 ml) Parmesan cheese, grated
- 1 cup (250 ml) green beans, french cut
- 1 cup (250 ml) cauliflower florets, cooked tender crisp
- 1 cup (250 ml) carrots, sliced & cooked tender crisp
- 1/4 cup (60 ml) onion, coarsely chopped
- 1 cup (250 ml) cheddar cheese, shredded
- 1 - 10 oz (284 ml) can cream of mushroom soup
- 1 cup (250 ml) sliced potatoes, cooked tender crisp
Apple Freezer Jam
By gbvampy1
1 In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat
- 3 cups Gala apples (about 3), peeled and diced
- 2 cups Granny Smith apples (about 2), peeled and diced
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 box (1.75 oz) fruit pectin
- Clean canning jars and lids
Bacon-Tomato Linguine
By gbvampy1
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces fresh linguine
- 6 slices bacon, cut into 1/2-inch pieces
- 3 cups cherry or grape tomatoes
- 1 shallot, thinly sliced
- 2 large eggs
- 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1 cup fresh basil, torn