RHagan's profile page
Recipes
ENTREE - Shepherd's Pie
By RHagan
Pre-heat oven to 200C/400°F
- 1 lb ground beef or 1 lb lamb
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1/4 tsp celery salt
- 1 large onion, finely diced
- 3 -4 large carrots, finely diced
- 1 cup frozen peas/corn
- 2 tablespoons flour
- 1 tablespoon butter
- 1 can stewed tomotoes
- 2 tablespoons Worcestershire sauce
- 1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
- 1 egg, beaten
- grated parmesan cheese (optional)
CAKE - Lemon Poppy Seed Chiffon Cake by Lori Wolfe
By RHagan
Preheat oven to 325°F (160°C)
- 7 eggs, separated
- 1/2 tsp (2 mL) cream of tartar
- 2 cups (500 mL) flour
- 1 1/2 cups (375 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) salt
- 1 cup (250 mL) water
- 1/2 cup (125 mL) oil
- 1/2 cup (125 mL) poppy seeds
- 3 tbsp (40 mL) grated lemon peel
- 2 tsp (10 mL) vanilla
- 1/4 tsp (1 mL) baking soda
ENTREE - Lemon Garlic Chicken
By RHagan
1. In α smαll bοwl, cοmbine dried οregαnο, gαrlic, seαsοned sαlt, αnd blαck pepper
- 1 teαspοοn dried οregαnο
- 1/2 teαspοοn seαsοned sαlt
- 1/4 teαspοοn freshly grουnd blαck pepper
- 2 pουnds (960 g) skinless αnd bοneless chicken breαst hαlves
- 2 tαblespοοns υnsαlted bυtter
- 1/4 cυp (60 ml) wαter
- 3 tαblespοοns freshly sqυeezed lemοn jυice
- 2 gαrlic clοves, peeled αnd minced
- 1 teαspοοn chicken bουillοn grαnυles
- 1 tαblespοοn minced fresh pαrsley
ENTREE - Chicken Stew with Biscuits (by barefoot contessa)
By RHagan
reheat the oven to 375 degrees
- For the stew:
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1-1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
MUFFINS - Bran
By RHagan
Preheat oven to 375°F (190°C)
- 1 1/2 c Rogers Natural Wheat Bran
- 1 cup buttermilk
- 1/3 c vegetable oil
- 2/3 c brown sugar
- 1 egg, lightly beaten
- 1/2 tsp vanilla
- 1 c Rogers All Purpose Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raisins or dates, optional
- note: 1 c with 1 tbsp lemon juice may be substituted for buttermilk.
DESSERT - Sex In A Pan by Erna Mastromatteo
By RHagan
1st layer 1 cup flour ½ cup butter 3 tbs sugar ¼ cup chopped nuts Crumb together and pat into a 9” x 13” pa...
- 1 cup flour
- ½ cup butter
- 3 tbs sugar
- ¼ cup chopped fine nuts
- 1 cup icing sugar
- 8 oz cream cheese
- 1 – cool whip
- 2 boxes instant chocolate pudding
- 3 cups milk
- 2 – 3 tbs liqueur (if desired)
COOKIES - Ginger Snaps
By RHagan
Cream shortening and sugar together
- 1 1/2 cups shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups sifted flour
- 2 tsp soda
- 2 tsp cinnamon
- 2 tsp cloves
- 2 tsp ginger
ENTREE - Smoky Country Barbecued Ribs
By RHagan
Combine and mix all ingredients
- 1 lb lean spareribs
- 1 cup catsup
- 1 cup water
- 1/2 cup firmly-packed brown sugar
- 1/4 cup vinegar
- 1 tbsp worcestershire sauce
- 1/2 tsp chili powder
- 1/2 tsp celery seed
- 1/2 tsp pepper
SOUP - Cream of Asparagus (by Lindsay Merryfield)
By RHagan
In a saucepan over medium heat, soften the onion and garlic in the butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) butter
- 5 cups (1.25 litres) chicken broth
- 2 medium potatoes, peeled and cut into cubes
- 1 1/2 lb (675 g) asparagus, trimmed and cut into small pieces (keep tips intact)
- 1 cup (250 ml) grated Parmigiano-Reggiano
- 1/4 cup (60 ml) 35% cream
- 4 cups (1 litre) water
- 2 tablespoons (30 ml) vinegar
- 6 small eggs
- 6 thin baguette slices, toasted
- Parmigiano-Reggiano shavings
- Salt and pepper
SOUP - Creamy Curry Cauliflower and Broccoli Soup
By RHagan
In a stockpot, combine chicken broth, onion, cauliflower, and broccoli
- 1 quart chicken broth
- 1 onion, finely chopped
- 1 head cauliflower, finely chopped
- 1/2 head broccoli, finely chopped
- 1 tsp curry powder
- 1 tbsp chicken bouillon granules
- salt & pepper to taste
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 cups shredded cheddar cheese