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Recipes
Never Fail Pie Crust
By gmasusan
mix slightly and roll out
- 3 cups flour
- 1-1/4 cup shortening
- 1 t salt
- 1 egg well beaten
- 5 T water
- 1 T vinegar
Frosted Sugar Cookies
By gmasusan
Pre Heat oven to 375
- 1 Cup Powdered Sugar
- 1 Cup Granulated Sugar
- 1 Cup Butter
- 1 Cup Shortening
- 2 Eggs
- 1 teas. Vanilla
- 2 teas. Baking Soda
- 2 teas. Cream of Tartar
- ¼ teas Salt
- 4 ½ Cups Flour
- Butter Frosting
- 2 ½ Cup Powdered Sugar
- 1/3 Cup Butter softened
- 1 teas. Vanilla
- 1 small can Evaporated Milk
- Food Coloring (pink of course)
- Put Powdered sugar, butter and vanilla into bowl. Add enough evaporated milk to reach the desired consistency Add food coloring.
Spring Peas With Dates and Walnuts
By gmasusan
Directions Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
- 1 pound sugar snap peas, trimmed
- 1/4 pound snow peas, trimmed and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 1/4 cup chopped walnuts
- 1/4 cup chopped pitted dates
- Pinch of cayenne pepper
- 2 teaspoons walnut oil
Crockpot Mexican Lasagna Stack Up
By gmasusan
Instructions Spray crockpot with cooking spray
- 12-14 tortillas (I used small corn tortillas)
- 2 cups of shredded Mexican blend cheese
- 1 tbsp of fajita seasoning
- 28oz can of tomatoes, drained
- 15.5 oz can of black beans, drained
- 15.5 oz can corn (or frozen), drained
- 2 cups of salsa
- 2 cups of cooked, shredded chicken (or veggie chicken)
- 1 small onion, chopped
Slow Cooker Taco Soup
By gmasusan
In a medium skillet over medium-high heat cook the ground beef until browned
- 1 pound ground beef
- 1 onion chopped
- 1 16 oz can chili beans drained
- 1 15 oz can kidney beans with liquid
- 1 15 oz can whole kernel corn drained
- 1 8 oz can tomato sauce
- 2 cups water
- 2 14.5 oz cans peeled and diced tomatoes
- 1 4 oz can green chile peppers
- 1 1.25 oz package taco seasoning mix
Mac and Cheese
By gmasusan
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Ginger Carrot Soup
By gmasusan
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp
- 2 tablespoons sweet cream butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and white pepper
- Sour cream
- Parsley sprigs, for garnish
The Best Pumpkin Pie Recipe
By gmasusan
InstructionsMake pie crust recipe according to recipe directions
- Pumpkin Pie Filling:
- 1 - 8- ounce pkg. Cream Cheese softened
- 1 - 15 ounce can Pure Pumpkin Puree
- 1 /2 cup Butter melted
- 2 teaspoons Vanilla
- 3 Eggs
- 3 1/4 cups Powdered Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
- 1 /4 teaspoon Salt
- All-Butter Pie Crust Recipe
- 1 /2 cup Powdered Sugar
- Homemade Whipped Cream: 2 cups Heavy Cream 1/2 cup Powdered Sugar
Almond Fried Chicken
By gmasusan
TO MARINATE THE CHICKEN: Sprinkle chicken with 1/2 teaspoon salt and sherry and marinate 15 minutes
- FOR THE CHICKEN:
- 2 boneless/ skinless chicken breasts
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- FOR THE SAUCE:
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups chicken broth
- 3 tablespoons chicken fat (or butter)
- 2 teaspoons soy sauce
- 3 tablespoons chicken bouillon granules
- FOR THE BATTER:
- 3 tablespoons cornstarch
- 3 tablespoons flour (Wondra flour works great)
- 1/2 teaspoon baking powder
- 1 egg beaten
- 1 tablespoon water
- FINISHING INGREDIENTS:
- 1 cup shredded lettuce
- 1/3 cup toasted almonds
- 1 green onion, finely chopped (green and white parts)
- fried rice
- egg roll
Prime Rib With Garlic Herb Butter
By gmasusan
Directions See How It's Made Preheat oven to 500°F/260°C
- Servings 7
- Units US
- 1 cup butter, softened
- 7 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons salt
- 1 tablespoon pepper
- 5 lbs ribeye roast, trimmed
- 2 tablespoons flour
- 2 cups beef stock