recipelink.com Chat Room Recipe Swap
08-15-2000 – 19 Letter G Recipes

Gina,Fla (08:40:01) :

Green Fruit Salad
serves 6

1 small ripe honeydew melon, scooped into balls
1 small ripe Galia melon, scooped into balls
4 ripe kiwi fruits, peeled and chopped
green grapes, as many as you like, halved
1 T. freshly chopped mint
2-3 T. Midori melon liqueur
1 T. sugar
Combine all fruits in a large bowl, add the juices from cutting the melons. Stir in the mint and liqueur, add the sugar and stir to blend. Chill for just under 30 mts. before serving.

*If you can, use apple mint or pineapple mint.

Gina,Fla (08:38:54) :

Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.

Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Feta cheese
1/4 c. mayo
2 T. sour cream

Bring a pot of water to a boil and cook beans till tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Gina,Fla (08:37:25) :

Guava Rum Cheesecake

crust:
1 1/4 c. chocolate crumbs or graham cracker crumbs
1/3 c. melted butter
2 T. sugar

Filling:
1 c. guava paste
1/3 c. rum
2 lbs. cream cheese, room temp.
2 c. sugar
4 eggs
2 t. vanilla
1 T. grated lemon zest

Glaze:
1/4 c. guava jelly
1 T. water

Preheat oven to 350. Butter a 9" springform pan.

Prepare the crust by combining the ingred. and pressing onto the bottom and up the sides of the pan. Bake till dry about 8 mts. Set aside to cool.

Filling:
Melt the guava and beat constantly 2-3 mts. till nice and smooth. Add the rum and let it cool. Set aside.

In a large bowl beat the cream cheese, add the sugar, eggs one at a time, vanilla, and zest. Stir in the melted guava mixture gently to fold. Pour into the prepared pan, bake for 1 1/4 hours. If top starts to brown, tent with foil. When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 mts. Refrigerate for at least 6 hours or overnight.

Mix glaze ingred. together in a small saucepan till melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 mts. to set.

Gina,Fla (08:32:42) :

German Sweet Chocolate Cake with Coconut-Pecan Frosting

4 oz. German sweet chocolate plus 1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 t. vanilla extract
2 1/2 c. sifted flour
1 t. baking powder
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in water. Cool. Cream butter and sugar, add yolks one at a time, beating after each addition. Add vanilla and chocolate. Beat well. Add flour alternately with buttermilk and baking powder. Fold in the stiffly beaten egg whites. Pour into 3 greased and waxed-papered 9" round baking pans. Bake at 350 for 40 mts. Cool in pans for 5 mts. Then invert onto serving platter ready to frost.

Coconut-Pecan Frosting
12 oz. can evaporated milk
1 1/2 c. sugar
4 egg yolks, well beaten
1 1/2 t. vanilla
2 c. grated coconut
1 1/2 c. chopped pecans
1 1/2 sticks margarine
Cook milk, sugar, yolks, butter and vanilla till thickened. Add coconut and pecans. Stir to blend well. Cool. Then beat with a wooden spoon to spreading consistency. Spread 1/3 frosting onto 1st layer of cake spreading on top and onto sides. Layer next cake and spread 1/3 frosting repeating procedure for third layer, spreading frosting all over sides smoothly.

Gina,Fla (08:31:58) :

Spicy Ginger-Garlic Chicken
Recipe By :Better Homes and Garden-Hot & Spicy
Serving Size : 8

4 cloves garlic -- minced
1 1/2 teaspoons grated gingerroot
1/2 teaspoon salt
1/4 to 3/4 tsp ground red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon catsup
1 tablespoon red wine vinegar
1 teaspoon water
8 skinless boneless chicken breast halves

Combine all ingred. except chicken. Brush both sides of chicken with the mixture. Place chicken in a shallow baking dish. Bake, uncovered, in a 375 degree oven for 45-55 min. or till no longer pink. (Or grill)

Gina,Fla (08:31:22) :

Goat Cheese and Spinach Morning Tart
serves 8

1 unbaked pie shell
2-3 shallots, minced
9-11 oz. goat cheese
2 cloves garlic, minced
1/4 c. fresh dill
handful fresh spinach leaves
1 c. heavy cream
3 eggs
white pepper to taste

Preheat oven to 350

Saute shallots and garlic till limp. Stir in dill and spinach and let it wilt.

Puree cheese, cream, eggs and pepper. Blend together with spinach mixture and pour into pie shell.

Bake 45 minutes at 350 till golden and puffy.

Gina,Fla (08:30:38) :

Garlic Bread

1 Italian or French bread loaf
1 stick butter, softened
3 garlic cloves, pressed
1 T. parmesan cheese
1 t. oregano
paprika

Slice bread on the diagonal. Mix softened butter with all seasonings. Spread on both sides of bread and sprinkle each side with paprika. Layer slices on baking pan and put in 350 oven. After 5 min. turn each slice and continue baking for another 5 min till golden brown or desired doneness.

Gina,Fla (08:29:39) :

Ginger-Peach Punch

3 peaches, washed and sliced
1 reg. size can peach slices in their juice
1 liter of ginger ale
1/4 c. fresh blueberries
1/4 c. grenadine
ice cubes
serving pitcher

1. Puree the entire contents of the peach can. Pour into the pitcher.

2. Fill the pitcher halfway with ice and pour in ginger-ale to top, pour grenadine in and mix.

3. Place a 2 peach slices with some berries in each tall glass with ice and pour punch in.

Gina,Fla (08:29:16) :

Ginger Almond Iced Tea
yields 3 qts
.
1 c. boiling water
5 reg. size tea bags
1 c. sugar
4 c. water
1/2 c. lemon juice
1 t. vanilla extract
1 t. almond extract
1 qt. ginger ale, chilled
Pour boiling water over tea bags, cover and steep 5 mts. Remove tea bags, squeezing gently. Stir in sugar and next 4 ingredients, chill. Stir in ginger ale just before serving. Serve tea over ice.

Gina,Fla (08:28:20) :

Grilled Mojo Chicken Breasts
serves 8

1/2 c. orange juice
1/2 c. soy sauce
2 garlic cloves, minced
2 T. grated fresh ginger
3 T. rice vinegar
1 t. pepper
1 t. dried oregano
1/4 t. ground red pepper

Mix all ingredients together in a bowl, marinade chicken in bowl by coating, cover and chill for at least 4 hours. Grill and baste 6 min. on each side.

Burgundy/LA (08:04:59) : ALOHA LOAF

2 cups (8oz.) finely grated cheddar cheese
1/2 cup dairy sour cream
1/4 cup minced green pepper
Tabasco
2 tablespoons minced parsley
2 cups ground cooked ham
1 (8oz.) can crushed pineapple, well drained
1 (3oz.) pkg. cream cheese, softened
1 tablespoon finely chopped crystallized ginger
Parsley sprigs for garnish
Snack crackers

Line a loaf pan with wax paper; set aside. In a small bowl, combine cheddar cheese, sour cream, green peppers and a few drops of Tabasco. Spread on bottom of lined pan. Sprinkle minced parsley over top; lightly press into cheddar cheese mixture. Refrigerate 2 hours.

In a medium bowl, combine ham, pineapple, cream cheese and ginger. Spread over cheese mixture. Refrigerate another 2 hours.

Invert, remove, garnish and cut into slices. (Each slice may then be sliced vertically.) Serve cold with assorted crackers.

Victoria__Pa (11:42:10) :

GERMAN POTATO BAKE

4 c. cubed cooked potatoes
1/2 lb. Velveeta cheese, cubed
2 tbsp. butter
8 slices bacon, cooked crisp & crumbled
1/4 c. green onions, sliced
3/4 c. miracle whip
1/4 c. sour cream
1/4 c. chopped red pepper
pepper & paprika to taste

In large saucepan, heat butter and 1/4 lb. cheese on low till melted. Add 3 Tbsp. bacon, 2 Tbsp. onion, miracle whip, sour cream, red pepper, & pepper to taste. Mix well. Add potatoes, mix and pour into 2 qt. casserole. Top with remaining cheese, bacon & onions. Sprinkle with paprika. Bake at 350 for 30-35 min. or till heated through.

Kelly~WA (10:16:39) :

GREEN BEAN PASTA BAKE
Serving Size : 8

6 oz Macaroni
1 c Onion, chopped
1 c Mushroom, sliced
1 tb Italian seasoning, dried
1 t Rosemary, dried
1 t Ground cumin
1 tb Minced garlic
1 tb Oil
14 1/2 oz Can stewed tomatoes
8 oz Tomato sauce
16 oz Can green beans, drained
1 c Monterey jack, shredded

Cook pasta per package directions, drain and set aside.
In 10 inch skillet cook onion, mushrooms and seasoning
until onion is tender. Add tomatoes and tomato sauce;
cook uncovered over medium high heat for another 5
minutes. Remove from heat. Stir in the pasta, green
beans and 1/2 cup of shredded Monterey cheese. Season
to taste with salt & pepper. Stir well to mix then
pour into an 8 X 12 baking dish. Top with remaining
cheese. Bake at 350 degrees for 25 minutes.

Options: Add a little grated parmesan to topping.

Kelly~WA (10:16:09) :

GREEN BEAN PASTA BAKE

6 oz Macaroni
1 c Onion, chopped
1 c Mushroom, sliced
1 tb Italian seasoning, dried
1 t Rosemary, dried
1 t Ground cumin
1 tb Minced garlic
1 tb Oil
14 1/2 oz Can stewed tomatoes
8 oz Tomato sauce
16 oz Can green beans, drained
1 c Monterey jack, shredded

Cook pasta per package directions, drain and set aside.
In 10 inch skillet cook onion, mushrooms and seasoning
until onion is tender. Add tomatoes and tomato sauce;
cook uncovered over medium high heat for another 5
minutes. Remove from heat. Stir in the pasta, green
beans and 1/2 cup of shredded Monterey cheese. Season
to taste with salt & pepper. Stir well to mix then
pour into an 8 X 12 baking dish. Top with remaining
cheese. Bake at 350 degrees for 25 minutes.

Options: Add a little grated parmesan to topping.

Kelly~WA (10:15:48) :
Garbanzo and Rice Salad

2 cups drained garbanzos
2 cups cooked brown rice
2 cups diced green peppers
2 med. tomatoes, coarsely diced
1/2 cup red onion, diced
4 Tbs. wine vinegar
1/2 tsp. dillweed
salt and pepper, optional

Combine all ingredients. Toss well and refrigerate overnight. Toss several
times during refrigeration period and just before serving.

Kelly~WA (10:15:27) :

Green Bean and Potato Salad
Serving Size : 6

-- Salad:--
1 pound green beans, cut into 2" lengths and steamed 5 minutes
4 large potatoes, cooked until just tender, peeled and cubed (about 4 cups)
2 scallions, sliced, including some green tops

-- Dressing:--
2 tablespoons olive or canola oil
2 tablespoons white wine or rice vinegar
1 large clove garlic, crushed
1 small red onion, thinly sliced into rings
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, or to taste

Placed the cooked beans, potato cubes, and scallions in a bowl.

In a jar, combine all the dressing ingredients. Cover tightly and
shake well. Pour the dressing over the salad and toss gently to
mix well.

(Prepare several hours or a day ahead.)

Kelly~WA (10:15:04) :

GINGER CHEESECAKE
Serving Size : 14

--Crust:--
Vegetable cooking spray
1 c Fine gingersnap crumbs
1 tb Powdered sugar
4 tb Melted margarine

-- Cheesecake:--
2 lb Light cream cheese, room temperature
1/2 c Light sour cream
1 1/4 c Granulated sugar
3 lg Eggs
2 tb Grated fresh gingerroot
2 tb Chopped candied ginger
1 t Finely grated orange peel

To prepare the crust: Spray a 9-inch springform pan with vegetable
cooking spray. With a fork, stir together the gingersnap crumbs, powdered
sugar and margarine. Press into the bottom of the pan. Bake in a
preheated 350-degree oven 5 minutes. Remove from the oven and cool.
Reduce oven temperature to 325 degrees.

To prepare the cheesecake: In a food processor or with an electric
mixer combine half of the cream cheese with the sour cream, sugar and
eggs, blending until smooth. Add the remaining cream cheese in small
pieces, blending until smooth. Mix in the gingerroot, candied ginger and
orange peel.

Scrape the batter into the prepared crust. Bake 1 hour 10 minutes.
The center of the cheesecake will still have a little shine. Remove from
the oven and cool on a rack. Cover and refrigerate at least 6 hours.

Run a knife around the edge of the pan and remove the sides of the
pan. When cutting the cheesecake, wipe the blade between each cut.

Kelly~WA (10:14:40) :

Ghirardelli Bittersweet Chocolate Cheesecake

CRUST
1/4 cup butter
1 pkg Oreos

CHEESECAKE
2 1/2 cup sugar
43 oz cream cheese(yes - 43 !)
5 large eggs
32 oz ghirardelli bittersweet chocolate(not semisweet!)
20 oz sour cream
1 tablespoon vanilla
2 tablespoon bailey's irish cream
2 tablespoon ghirardelli ground chocolate
if unavailable - use cocoa

CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside.

CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set
aside. Beat cream cheese with hand mixer until smooth. Gradually add
sugar. Beat until smooth. Add one egg at a time, beating after each egg.
Fold in sour cream, melted chocolate, ground chocolate, vanilla and
Bailey's. Stir until even consistency. Pour into crust.

Bake at 350 F until set, approximately 2 hours for 13 inch. Chill thoroughly.

Serves 24 This is very, very rich. Serve in very small wedges. even heavy
eaters can't eat much at once.

Kelly~WA (10:13:27) :

Green Bean Bundles

2 cans vertically packed green beans cut in half & lengthwise
1/4 cup brown sugar
Juice from 1 can beans
1/2 teaspoon all spice

Heat 1 can bean juice, brown sugar and all spice. Gather approximately 9
beans and put in a bundle, held by a strip of bacon. Place bundles in open
Pyrex dish. Cover with heated juice. Bake for 25 minutes in 400 degree oven.

Kelly~WA (10:13:01) :

Garbanzo Cassoulet

--Beans--
1 1/2 cups garbanzos -- (dry)
7 cups water
1 small onion -- peeled (whole)
4 whole cloves
2 cloves garlic
1 in. slice fresh ginger
1 cup carrots -- cubed

--Sauce--
2 tablespoons oil
1 cup chopped onion
1 tablespoon garlic -- minced
6 medium tomatoes
2 cups tomato sauce
1 1/2 cups water
1 teaspoon dry basil
1 teaspoon thyme
salt and pepper -- to taste

--Topping--
2 tablespoons oil
1/2 cup parsley
2 cups bread crumbs

Beans: Soak beans in water overnight. Drain, then add water to
cooking pot so beans are covered with 1-2 in. of water. Stick cloves
into peeled onion (left whole). Add to pot along with garlic and ginger.
Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots;
simmer, covered, for 20 more minutes until beans and carrots are
tender. Drain, reserving cooking liquid. Discard onions, garlic and
ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic
till onion is translucent. Stir in tomatoes. Add tomato sauce,
reserved bean cooking liquid (or water), basil and thyme. Bring to
boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.
Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a
deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top.
Bake for 15 min, then push topping layer down with back of spoon and
sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure
and add remaining topping. Bake 10 min, then place under broiler for 5
min or until lightly browned on top.