WiGal

Chef #482933

Wisconsin and Arizona

Joined: Apr 13, 2007

333 Public Recipes by WiGal

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Pinot Noir Chocolate Brownies

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Be the first to review! | By WiGal

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Elegant comfort food from Handcraft Wines site. Posting for safekeeping. Unsure what granulated sugar is for frosting? Have not included time for it to set which they urge you to do for 12 hours so this would be a great make ahead dessert or for a gift basket with a bottle of Pinot Noir, home made caramels with sea salt, or dulce de leche.

Recipe #491323

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Savory Pork Squares

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2 Reviews | By WiGal

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Great use for pork roast leftovers! Creamy inside, crispy outside. Good with different cheeses besides cheddar. Sometimes I assemble the meat mixture earlier so it is ready for later.

Recipe #490260

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Crock Pot Indonesian Beef

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1 Reviews | By WiGal

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Serve with flatbread.

Recipe #488691

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Maple Glazed Delicata Squash

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Be the first to review! | By WiGal

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From Family Circle and posting for safekeeping. Tender Delicata squash doesn't need to be peeled. Plus the stripes add a colorful accent. If you wish to reduce the sage go ahead.

Recipe #488647

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Unwrapped Shrimp Egg Rolls

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1 Reviews | By WiGal

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Quick and easy. A baked versus deep fried wonton. From Family Circle and posting for safe keeping. The wonton in pic look like a crisp cracker.

Recipe #488646

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Peppermint Bark Cheesecake

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Be the first to review! | By WiGal

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Nothing says 'the holidays are here' quite like peppermint! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a half cup??

Recipe #488645

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Sweet Potato Puffs (Rosettes) Make Ahead

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Be the first to review! | By WiGal

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From Betty Crocker and posting for safekeeping. "These mounds of flavorful mashed sweet potatoes nicely accompany ham, turkey, and pork. They're even more impressive when piped into rosettes". Can be made unbaked up to 24 hours ahead. Think it might even be possible to freeze unbaked and use within a month, making it possible for empty nesters to enjoy again.

Recipe #488458

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Potato Kale Soup

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Be the first to review! | By WiGal

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Thought about calling this Kiss the Cook soup, b/c after tasting hubby hugged me and told me how lucky he was to have me. LOL!! Whenever I have a huge amount of kale leftover, I freeze it raw -- chopped--in one quart zip locks for a different day and works great for my next batch of soup. Estimate that 4 cups of kale equals 4 ounces and that one sausage link equals 4 ounces.

Recipe #487958

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Canadian Bacon Onion Quiche (OAMC)

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2 Reviews | By WiGal

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A delicious make ahead that you can freeze for later-- how convenient is that. More time to enjoy my family! Timing does not include chilling pastry. Hope you like as much as we have.

Recipe #487569

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Balsamic Beef Roast for Slow Cooking

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Be the first to review! | By WiGal

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I make this ahead of time so I can check meat carefully and serve with mashed potatoes that I also make ahead. The timing doesn't really fit for all day being gone. For best results use a lean cut of meat like eye of round.

Recipe #487358

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Make-Ahead Fresh Green Bean Casserole (OAMC)

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Be the first to review! | By WiGal

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Caramelized green beans and convenient. I use disposable tins for simple clean up. I was curious about the technique used-raw green beans with sauce, frozen, and later baked with no defrosting. Skeptical that this recipe would work well for a meal revolving around a turkey in the oven meal, but it worked perfectly with our grilled turkey.I portioned ours out into small disposable tins. Did not have enough sauce to submerge the beans but made sure top of beans were sealed with sauce. Hubby raved about this because sauce caramelized not that canned soup taste. Keeps in freezer up to two months. Originally from Cooks Country November 2008 and Kitchen Parade 2008.

Recipe #486323

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Balsamic Chicken With Mushrooms

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Be the first to review! | By WiGal

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Hubby and I had the other night, and hope you enjoy it as much as we do. Serve over pasta. We eat the leftovers for lunch.

Recipe #486191

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Baked Smoked Mozzarella & Tomato

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Be the first to review! | By WiGal

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On our recent trip to Italy, dh and I enjoyed gelato, rice balls, wine, and baked smoked mozzarella. When we were served this in Rome at La Bruschetta's (on Via Sardegna), it was served straight out of the dish and gooey delicisio. Is best when it is kept hot otherwise the mozzarella starts to harden, so try to find a dish that can keep the heat. Mangiare! Recently made inside a foil packet for appetizer while RVIng and it worked great!

Recipe #485687

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Spanakopita Sandwich

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Be the first to review! | By WiGal

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After tasting Coco Bakery and Deli's (in Washburn, Wisconsin -- can't give them too much praise) version have been on a hunt for making my own. Notice that I said MY OWN as hubby won't sample. All the more for me. Lol!! I make the filling then cut it up into 5 portions and freeze for me to eat later. Best at room temperature. Timing does not include thawing of spinach nor squeezing it dry. I think garlic, mushroom, and different cheeses and breads would be good with this. I prefer not to add salt as cheese has enough for me.

Recipe #485500

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Summer Squash Dressing

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2 Reviews | By WiGal

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I serve with recipe#435267, roasted asparagus, coleslaw, and recipe#462312. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this.

Recipe #485341

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Broccoli Packets

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1 Reviews | By WiGal

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Sometimes simple is best. Ginger should be in one piece so that you can remove it.

Recipe #485340

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Lemon Dream Cheesecake

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Be the first to review! | By WiGal

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From Taste Of Home and posting for safekeeping. Sounds divine! Times do not include overnight chilling. Think leftovers could be frozen. And know I would omit the food coloring.

Recipe #485306

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Peach Gelato

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Be the first to review! | By WiGal

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From TOH a gal from Baldwin, Wisconsin originally submitted. I have increased the original peach/water amount as hubby and I prefer a stronger peach taste. The color of this is more on the white side. I made smaller batch than this for us. Also think you could use canned peaches but then you might need to reduce sugar. Once had peach gelato with champagne instead of schnapps and it was good, might be good here. Cooking time is ice cream maker time, but does not include the refrigerator freezer time. I made custard the day before (through step 13) and did the ice cream maker part the afternoon I served.

Recipe #484752

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Cumin-Seasoned Fish Tacos

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1 Reviews | By WiGal

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From Cooking Light. Son, DIL, and 4 year old gs recommended so fixed it myself. Loved the salsa! GS eats it w/o the jalapeno in salsa. Serve with coleslaw and black beans or rice. Shh... cheat and make it with ground cumin and cilantro that comes in a tube. Think if you wanted a stronger taste, you could apply rub earlier. Might be good on shrimp.

Recipe #480852

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Blueberry Cardamom Ice Cream from Iceland

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1 Reviews | By WiGal

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If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.

Recipe #477920

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