I'll share my recipe, if you'll share yours, March 5, 2012

14 years ago

The only thing different between my version and this one is the Dijon mustard. I gotta try it this way! It sounds yummy!

Butter and Garlic Prawns

Prawns cooked in butter, garlic, lemon juice and parsley are even better with the help of Dijon mustard. Serve with fresh crusty bread.

Ingredients

Serves: 6

280g butter

2 tablespoons Dijon mustard

juice of half a lemon

2 cloves garlic, chopped

half a bunch fresh parsley, chopped

1 kg medium raw prawns, peeled with tails attached, and deveined

Preparation method

Prep: 15 minutes : Cook: 15 minutes

Preheat oven to 230 degrees C.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.

Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.

Sort by:Oldest

Comments (3)

patti43
14 years ago
I'm going to have to try that recipe, Luckygardnr. Love shrimp! Have to try this one, too.

CHICKEN AND WILD RICE CASSEROLE (Southern Plate)

1 box Uncle Ben's Long Grain and Wild Rice (quick cooking or regular), cooked per package directions
Cooked chicken (1-3 cups, whatever you have), shredded
12 ounce can cream of mushroom soup (can use fat free or cream soup of preference)
14 ounce can French Style green beans drained
1 Cup slivered almonds
1 Cup sour cream

Topping

1 Sleeve Ritz crackers, crushed (or whatever crackers you have)
1/4-1/2 cup melted butter (however much you wanna use)

Place everything except topping ingredients in a large bowl. Stir until well combined. Spoon into greased 9x13 baking dish. Top with cracker crumbs and drizzle melted butter over. Bake at 350 for 30 minutes.
Jasdip
14 years ago
These are my favourite bran muffins and have made them for years. A great way to use up buttermilk.
If you don't like nuts or raisins, they are delicious without them.

The recipe is easily doubled, as it only makes 6, and I would hate to dirty dishes for just 6 muffies.

Crunchy Bran Muffins (Muffin Mania Cookbook)
6 muffins

1 cup buttermilk
1 tsp. baking soda
1 cup flour
1/4 tsp salt
1/2 cup butter/margarine
3/4 cup brown sugar
1 egg
1 tbsp. molasses
1 cup bran
1/4 cup raisins/currants
1/4 cup nuts (finely chopped)

Combine milk, soda and set aside.

Cream butter and brown sugar; add egg. Add buttermilk mixture, then molasses and bran. Blend.

Stir in combined flour and salt. Fold in fruit and nuts.

Fill greased muffin tins and bake 375F for approx. 20 minutes
Related Discussions
I'll share my recipe, if you'll share yours, March 23, 2012
Q
Comments (3)
CASHEW CHICKEN (Everyday Food) 1 1/2lb boneless, skinless chicken breasts, cut into 1 inch pieces 2 Tbsp dry sherry 2 tsp minced, peeled fresh ginger 3 1/2 tsp cornstarch coarse salt 1/2 cup low-sodium chicken broth 2 Tbsp soy sauce 1 Tbsp rice vinegar 2 tsp sugar 1 Tbsp plus 2 tsp vegetable oil 2 garlic cloves, chopped 2/3 cup unsalted cashews, toasted 2 scallions, white and green parts separated and thinly sliced cooked white rice, for serving 1In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside. In a large nonstick skillet, heat 1 Tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over browning). Transfer to plate. To same skillet, add 1 tsp oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top scallion greens and serve with rice.
...See More
I'll share my recipe, if you'll share yours, March 29, 2012
Q
Comments (3)
This is the fruit salad I decided on for our morning after Easter brunch. YOGURT STRAWBERRY FRUIT SALAD 1/2 pint of fresh strawberries 2 bananas 1/2 pint blueberries 2 peaches 2 cups of yogurt (unflavored recommended) 3 tablespoons of honey 1 teaspoon of cinnamon Wash, drain, and hull the strawberries. Slice the hulled strawberries into halves. Cut the bananas and peaches into 1/2 inch pieces. Into a large mixing bowl, place the yogurt and honey and mix it together well. Add the strawberries and other fruit into the mixture. Chill the entire yogurt strawberry fruit salad until desirably cool or cold. Sprinkle the cinnamon. Serves 6. Maybe granola on top???
...See More
I'll share my recipe, if you'll share yours, March 16, 2012
Q
Comments (4)
Honey-Glazed Pork Roast (Better Homes & Gardens) 2 - 3 teaspoons smoked paprika or paprika 2 teaspoons coarse kosher salt 3 - 5 pound bone-in pork roast, ribs removed and tied Fresh oregano sprigs 3 small red and/or yellow sweet peppers, stemmed, seeded, and quartered 1 small green pepper, stemmed, seeded, and quartered 1 tablespoon olive oil Salt and pepper 1/3 cup honey 1/4 cup lime juice Fresh oregano and/or thyme sprigs 1. Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt. 2. Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours). 3. Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes. 4. While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. 5. Remove string from roast and remove bones. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.
...See More
I'll share my recipe, if you'll share yours, March 10, 2012
Q
Comments (11)
I love Nutella! NUTELLA SWIRL BUNDT CAKE 1 1/2 sticks (171 g) unsalted butter, at room temp. 1 1/2 cups (300 g) sugar 1 1/2 teaspoons (7.5 ml) good vanilla extract 3 large eggs, (High Altitude use 4) 3 cups (360 g) flour 1 1/2 teaspoons baking powder (High Altitude use 1 1/4) 1 1/2 teaspoons baking soda (High Altitude use 1) 3/4 teaspoon salt 12 ounces (340 g) plain Greek yogurt 3/4 cup (220 g) Nutella, warmed slightly in the microwave for better spreading confectioners sugar Preheat oven to 350 F. Grease a 10 inch (12 cup) bundt pan, set aside. Mix together the flour baking powder, baking soda and salt. Set aside. In a stand mixer with the paddle attachment cream the butter and sugar on medium speed. About 4 minutes. Add the eggs, one at a time and mix well. Don't forget to scrape the bowl. Add vanilla. Mix in the yogurt until well incorporated. Slowly add the flour mixture until well combined. Don't over mix! Pour 1/3 of the batter into the bundt pan. Spread 1/2 of the warmed Nutella evenly over the batter. Pour half of the remaining batter over the Nutella layer and spread with the left over Nutella. Pour the rest off the batter in the pan. Swirl the batter evenly with a knife. Bake for 45-60 minutes or until a wooden skewer inserted in the cake comes out clean. Let cool in the pan and dust lightly with confectioners before serving. Serves 12.
...See More
glenda_al
14 years ago
Baked Goulash

1-1/2 to 2 pounds ground beef
1/2 pound sliced mushrooms
1 small onion, chopped
1 tablespoon chopped garlic
1 (28-ounce) jar spaghetti sauce
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked elbow macaroni
1/2 cup water
1 cup (4 ounces) shredded mozzarella cheese
Instructions
1.Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
2.In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat for 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.
3.Place mixture in prepared casserole dish, cover, and bake 25 minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes, or until heated through and cheese has melted.

I'll share my recipe, if you'll share yours, March 5, 2012

Comments (3)

patti43

Jasdip

Related Discussions

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US