I'll share my recipe, if you'll share yours, November 12, 2010

15 years ago

Garlic Shrimp Linguine

Allrecipes.com

Original Recipe Yield 8 servings

Ingredients

Ã¢ÂÂ¢ 1 pound uncooked linguine

Ã¢ÂÂ¢ 1 tablespoon butter

Ã¢ÂÂ¢ 3 tablespoons white wine

Ã¢ÂÂ¢ 2 teaspoons grated Parmesan cheese

Ã¢ÂÂ¢ 3 cloves garlic, minced

Ã¢ÂÂ¢ 1 teaspoon chopped fresh parsley

Ã¢ÂÂ¢ salt and pepper to taste

Ã¢ÂÂ¢ 1 pound medium shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

3. Increase heat to medium high and add shrimp to skillet; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

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Comments (6)

Marilyn Sue
15 years ago
Upside-Down Apple Pie

2 c. flour
1/2 tsp. salt
6 T. shortening
2 T. cold butter
5 to 7 T. orange juice

Filling

6 T. butter, melted, divided
1/2 c. brown sugar, packed
1/2 c. chopped pecans
1 c. sugar
1/3 c. flour
3/4 tsp. cinnamon
1/4 tsp. nutmeg
8 c. Golden Delicious apples, peeled and thinly sliced 1/8" thick

Glaze

1/2 c. confectioners sugar
2 to 3 tsp. orange juice

In a bowl, combine flour and salt: cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide the dough into 2 balls. Wrap in plastic wrap: refrigerate at least 30 minutes. Line a 9" deep dish pie plate with heavy duty foil , leaving 1 1/2 inches beyond the edge: coat the foil with non stick cooking spray. Combine 4 tablespoons butter, brown sugar, and pecans: spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and the remaining butter; toss gently . On waxed paper, roll out one ball of pastry to fill pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1" beyond plate edge. Fill with the apple mixture. Roll out remaining pastry. Trim to 1/4" beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1"slits in top pastry.

Bake 375 degrees for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer, or until apples are tender and crust is golden brown. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Makes 8 servings.

Sue
patti43
15 years ago
German Chocolate Upside Down Cake

1 c. shredded coconut
1 c. pecans, chopped
1 box German chocolate cake mix
Eggs, oil, etc. as called for on box
1 stick butter or margarine
1 - 8 oz. pkg. cream cheese
1 - 16 oz. box powdered sugar

In a 13x9" greased baking dish, sprinkle coconut and pecans. Spread evenly. Mix cake batter as directed on package. Pour over coconut mixture.

In a large pan, melt butter and cream cheese together over medium heat. When melted, remove from heat and stir in powdered sugar. (I use a mixer.) Spoon over cake batter in dollops. Bake 35-40 minutes at 350 degrees. NOTE: Cake cannot be inverted to another plate. "Frosting" is on the bottom.
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I'll share my recipes if you'll share yours, November 1, 2010
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this one is super easy and very good, great for game day. Meatball MOJO put premade meatballs(frozen is fine) in a saucepan add one small can of V8 juice, a 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz if you can not find that Ragu) add 1/2 cup grated Colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly. Take a large loaf of soft fresh French bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan. Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter( or garlic butter). Pull up alum foil in the pan to wrap the loaf. Heat for 10-15 mins at 350. Remove and divide into individual serving pieces. I use the store bought frozen meatballs that are Italian style, how many you need will depend on how big your loaf is but you don't want to skimp. If you prefer you can use some spaghetti sauce in place of the v8.
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I'll share my recipe, if you'll share yours, November 19, 2010
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Note: I haven't tried these. They were featured on the show yesterday, "The Dr's" Pumped-Up Pumpkin Pie Bites From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget. These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories. Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer. Ingredients Butter-flavored cooking spray 3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets) 2 tablespoons 100% pure maple syrup 1/4 teaspoon ground cinnamon 8 large egg whites 15 ounce can (1 3/4 cups) solid pumpkin puree 3/4 cup agave nectar 2 tablespoons whole-wheat pastry flour 2 1/2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon salt 32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below) Instructions Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed. Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon. Mix until well combined. (The mixture should be slightly sticky.) Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites). Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to five days. Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar),
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I'll share my recipe, if you'll share yours, November 24, 2010
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Comments (8)
I'm posting the recipe as stated on the site. Upon reading the comments, it was mentioned that the stacking on top of the mushrooms and scallions is not needed. The flavour is all about the sauce, and the stacking is just silly. Personally I agree....how does anyone cut the food that is stacked?? Anyway, it does look and sound good and will be tried. Orange and Soy-Glazed Chicken (Fine Cooking) Vegetable oil for the broiler pan 8 bone-in, skin-on chicken thighs, trimmed Kosher salt and freshly ground black pepper 16 small to medium shiitake mushrooms, stemmed 3 medium scallions (green parts only), cut into 3-inch lengths 1/2 cup soy sauce 1/3 cup granulated sugar 2 Tbs. mirin 1/2 tsp. finely grated orange zest 2 Tbs. fresh orange juice 1-1/4 tsp. cornstarch 2 tsp. toasted sesame seeds Position a rack about 7 inches from the broiler and heat the oven to 450ÃÂ°F. Line the bottom of a broiler pan with foil and lightly oil the top of the pan. Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten. Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165ÃÂ°F, about 20 minutes. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning. While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute. To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.
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I'll share my recipe, if you'll share yours, November 9, 2010
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Comments (10)
I love grits and I really love cheese grits, this is a variation on that, it is a souffle, it turns out so pretty. I made some changes to the original recipe I mention them at the bottom it made it much better so now I always incorporate those changes. Cheese Grits Souffle 1 1/2 c uncooked grits 1 # sharp cheddar cheese, grated 3 eggs 1 1/2 tsp cayenne pepper 4 c water 2 sticks oleo/butter 4 tsp seasoned salt dash Tabasco Bring water to a boil and add grits slowly. Cook and stir over medium heat until grits have thickened (3-5 min). Add remaining ingredients while mixture is hot. Pour into well-greased 2-qt casserole and refrigerate, covered, till time to cook. Bake at 350 for an hour, uncovered I added one roll of Kraft garlic cheese(these are very small little tubes or logs of cheese, I get them at most grocery stores) I used 1/2 stick less butter( it was a tad oily with the full amount) so 1 1/2 stick was used and I did use butter I added an extra egg to help make it set up firmer(definitely needs this) And of course I had to add some Tonys cajun seasoning. I saved some of the grated cheese and sprinkled it on top of the dish then I sprinkled some Tonys seasoning with herbs on top of that it gives it a beautiful color when done. I also sprinkled a bit of grated Parmesan on top too. It is such a pretty dish I often make it to take to take along meals. Given out the recipe often. You can add stuff to it like diced onion, or green onions, crumbled bacon, chopped spinach etc, but not much just for flavor and color and finely chopped. Since it is a souffle' you don't want to be slamming that oven door! this is a picture of what it will look like this is NOT mine just found it online but mine looked much like that and it is even the same dish I make mine in. Unfortunately Kraft apparently discontinued the garlic roll so if you did want to add that you may try this, I have not tried it yet. Kraft Garlic Cheese Roll Substitute they mention another company is now making it 8 oz., made by Parker's Farm, Coon Rapids, MN. that site also has some good recipes.
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Jamie_MS
15 years ago
sounds strange but it's excellent!

BLACK EYED PEA CORNBREAD
1 pound spicy ground pork sausage (I use mild)
1 medium onion, diced
1 cup white corn meal
ÃÂ½ cup all-purpose flour
1 teaspoon salt
ÃÂ½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
ÃÂ½ cup vegetable oil
1 (15 oz) can black-eyed peas, drained
2 cups (8 oz) shredded Cheddar cheese
ÃÂ¾ cup cream-style corn
ÃÂ¼ cup chopped pickled jalapeno peppers
1 (4.5 oz) can chopped green chiles
Cook sausage and onion in a skillet, stirring until sausage crumbles and is no longer pink. Drain.
Combine cornmeal, flour, salt, and baking soda.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a greased 13 x 9 inch baking dish.
Bake at 350 degrees for 1 hour or until golden and set.
Jasdip
15 years ago
A very simple beef roast.

Peppered Roast Beef with Horseradish Sauce

2 tablespoons mixed-color peppercorns (black, white, pink, and green)
1 4-pound boneless beef rib roast, at room temperature
kosher salt and black pepper
3/4 cup sour cream
1/4 cup prepared horseradish

Heat oven to 375ÃÂ° F. Place the peppercorns in a resealable plastic bag and crush with the bottom of a heavy pan.

Place the beef in a large roasting pan and season with the crushed peppercorns and 1ÃÂ½ teaspoons salt, pressing gently to help the peppercorns adhere.

Roast the beef to the desired doneness, 85 to 95 minutes for medium-rare (internal temperature registers 130ÃÂ° F*). Transfer to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

Meanwhile, in a small bowl, combine the sour cream, horseradish, and ÃÂ½ teaspoon each salt and black pepper. Serve with the beef.

*Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of AgricultureÃ¢ÂÂs recommendation for maximum safety is 15ÃÂ° to 20ÃÂ° F higher.
patti43
15 years ago
Jasdip, 130 degrees works for us. The last time we made the rib roast that way, Harry was grinding up the peppercorns in a coffee grinder we used just for spices and decided to look at them to see if they were ground enough. Only he forgot to turn the grinder off first. I had pepper from one end of the kitchen to the other!
Jasdip
15 years ago
Yum, Patti,
Can I come for dinner at your home sometime? I love medium-rare (more rare) roasts, but hubby likes his well done.

The roasts I cook here are well-done, falling apart with lots of gravy. I like those too, but I crave your kind of roast!

I'll share my recipe, if you'll share yours, November 12, 2010

Comments (6)

Marilyn Sue

patti43

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Jamie_MS

Jasdip

patti43

Jasdip

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