Tuesday, August 20, 2013

Special Seafood Casserole - Taste of Home



This was very good!!  

1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1 1/2 cups half and half cream
1 cup (4 oz) shredded sharp cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 oz) crab meat, drained, flaked and cartilage removed
1 can (14 oz) water packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8oz) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan

In a Dutch oven or large saucepan, saute the scallops, onion, and celery in butter. Stir in the flour until blended. Add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add the cheddar cheese, sherry or juice, salt and cayenne, stirring until cheese is melted. Remove from the heat; set aside.

In a greased 11x7x2 baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with the sauce. Sprinkle with almonds and Parmesan cheese.

Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 6 servings.

Moroccan Seasoning - I got this recipe off the internet. Not sure which website.




I used this on dinner tonight. I was unable to find the Moroccan spice at the store, so I had to make my own. 

5 teaspoons nutmeg
5 teaspoons cumin
5 teaspoons coriander
2 1/2 teaspoons allspice
1 1/4 teaspoons cayenne
1 1/4 teaspoons cinnamon

Mix all ingredients together. Store in an airtight container.

Moroccan Chicken - 30 Minute Meals



1 tablespoon Moroccan Spice
1 pound 12 oz boneless, skinless chicken thighs, trimmed and halved
1 tablespoon oil
2 oz butter, divided use
1 large onion cut into wedges
1 cinnamon stick
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/3 cup pitted prunes, halved
1 1/2 cups couscous
lemon wedges to serve (I didn't use lemon wedges)

Sprinkle half the spice blend over the chicken. Heat the oil and 1 oz of the butter in a large saucepan of deep sided frying pan over medium heat. Cook the chicken in two batches for 5 minutes, or until they are evenly browned. Remove from the pan, the add the onion and cinnamon stick and cook for 2-3 minutes before adding the garlic. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered, for 5 minutes.

Add the stock and prunes to the pan and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 1 oz of the butter into the sauce.

About 10 minutes before the chicken is ready, make couscous according to package directions. Serve with the chicken.

Makes 4 servings.

Oatmeal Banana Cookies - This recipe was shared on my Weight Loss Surgery Group's Facebook page


These are really great!! 

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats 
1/4 cup almond milk
1/2 cup raisins (optional)
1 teaspoon vanilla
1 teaspoon cinnamon

Mix all ingredients together. Drop cookies by teaspoonfuls on a greased baking sheet. Bake in a preheated 350 degree oven for 15-20 minutes.

Monday, July 15, 2013

Walnut Cookies - The Everything Chinese Cookbook


Hubby Loved Them!! 

2 teaspoons baking powder
3 cups flour
3/4 cup lard
1/2 cup finely chopped walnuts
2 teaspoons vanilla extract
1 1/4 cups white sugar
3 eggs
1 egg, lightly beaten

Preheat oven to 325.

In a large bowl, sift the baking powder into the flour. Cut the lard into the flour and mix with your fingers until it forms the texture of tiny balls.

Add the walnuts, vanilla extract, sugar, and 3 eggs. Mix into the dough to form a paste.

Take a piece of dough and form into a round ball the size of a large golf ball. Place the ball in the palm of one hand and press down with the palm of the other hand to form a flat circle about 2 inches in diameter. Continue with remainder of the dough.

Place the dough circles on a greased baking tray. Brush lightly with the beaten egg. Bake at 325 degrees for about 20-25 minutes, or until a toothpick stuck in the center comes out clean. Cool and store in a sealed container.

Makes 28-30 cookies.

Ginger Cookies - Better Homes & Gardens Cookbook



When my husband was going through treatment for cancer this was one of the few foods he could eat and not get sick. 

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar

Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape into 1-inch balls. Roll balls in 3/4 cup sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake for 8-9 minutes (I baked them for 12 minutes. You may have to adjust the cooking time.) or until bottoms are light brown and the tops are puffed. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

Makes 120 cookies. ( I got about 90. It is hard to say the exact number because my husband was eating some as I was baking them. )

Syrupy Banana Nut Overnight French Toast - The Great Pot Luck Cookbook


(My Husband has been eating this for breakfast this week!!) 

6 tablespoons butter or margarine
1 1/2 cups packed brown sugar
5 large ripe bananas cut diagonally into 1/2 inch thick slices
1 long loaf (12 oz) French or Italian bread cut crosswise into 1 inch thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup sliced almonds

In microwave-safe bowl, heat butter in microwave on HIGH for 1 minute or until melted. Stir brown sugar into butter until moistened. With fingertips, press sugar mixture over bottom of 13x9 baking dish. (It's fine if it doesn't cover the bottom.) Spread bananas over sugar mixture; top with bread slices.

In large bowl, with wire whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 350. Remove plastic wrap from baking dish. Bake until bread is golden brown and knife inserted in center comes out clean, 45-50 minutes. Let stand 10 minutes before serving.

Makes 8 main dish servings.

Jalapeno Popper Chicken - Add a Pinch



6 skinless boneless chicken breast 

For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
1/4 cup diced onion
1 (8oz) package cream cheese, softened
1/2 cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
1/2 shredded Parmesan cheese

For the topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese,
4 tablespoons butter, melted

Preheat oven to 425 degrees. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.

While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well combined.

Remove chicken from oven and reduce oven heat to 350 degrees. Spread jalapeno popper topping on top of chicken until well covered.

Fro the topping, mix together crushed crackers, cheese, and melt butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.

Serve warm.

Makes 6-8 minutes.

Mixed Cheese Spread - More Home Cooking in a Hurry



8 oz cottage cheese
3 oz sharp Cheddar cheese
Dash Worcestershire sauce
Dash red hot sauce
1/2 teaspoon dill weed

Use food processor or blender. Place all ingredients into bowl. Blend until smooth. 

Use for sandwiches or as a spread on crackers.

Daddy's Biscuits - Trisha Yearwood



4 tablespoons vegetable shortening
2 cups self-rising flour (2 cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt)
3/4 cup buttermilk, well shaken

Preheat oven to 450 degrees. Lightly grease a baking sheet with nonstick cooking spray. Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough. Turn the dough out onto a lightly floured board. Knead 3-4 times until smooth and manageable.

With your hands or a floured rolling pin, flatten dough to a thickness of 1/2 inch. Cut with a 2 1/2 inch floured biscuit cutter. Reroll the dough for more biscuits if necessary. Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake for 8-10 minutes, or until lightly browned.

Makes 12 servings.

Wednesday, May 29, 2013

Strawberry Pretzel Salad - Clarion Holiday Cookbook 1997



Layer 1 :
2 cups crushed pretzels
3/4 cup melted butter

Layer 2 : 
8 oz package cream cheese
8 oz container Cool Whip
1 cup sugar

Layer 3:
2-3 oz boxes strawberry jello
2 cups boiling water
2 (10 oz) packages frozen strawberries

Mix Layer 1 ingredients and spread into a 13x9 baking dish. Bake at 400 degrees for 8 minutes. Let cool. Mix Layer 2 ingredients and spread over pretzels. Mix Layer 3 ingredients, cool and pour over rest of layers. Refrigerate.

Crowd Pleaser Potatoes - Clarion Holiday Cookbook 1997



10-15 medium sized potatoes
1-2 onions
1 can cream of chicken
1 (12oz) sour cream
1 pound Velveeta
1 stick margarine or butter

Bake potatoes, then completely cool. Cut potatoes into cubes, mix with chopped onions, set aside. Take a medium sized sauce pan on medium heat, melt stick of butter then add cream of chicken, sour cream and half of Velveeta. Cook until cheese is melted. Take potatoes and sauce and mix together. Place in a 13x9 or 3 quart dish. Take rest of Velveeta, slice up and put on top of mixture. Bake at 350 degrees for 30-40 minutes or until lightly browned. Take out of oven and place mixture in crock pot that is lightly greased and cook on low to keep warm until dinner.

Orange Walnut Coffee Cake - Clarion News Holiday Recipes 2009



1 cup quick cooking oats
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 1/2 cups orange juice 
1 1/2 cups white sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 tablespoon grated orange peel

Topping:
1 1/2 cup brown sugar
3/4 cup butter, cubed
3 tablespoons grated orange peel
3 tablespoons orange juice
3 cups flaked coconut
1 1/2 cups chopped walnuts

In small bowl, stir oats and orange juice until softened. Set aside. In mixing bowl, cream butter and sugars; beat in eggs & vanilla until well blended.

Combine the flour, baking powder, baking soda, salt and cinnamon; add to cream mixture. Stir in walnuts and orange peel. Pour into a greased 13x9x2 inch baking dish.

Bake at 350 for 25-20 minutes or until toothpick inserted near center comes out clean.

Topping:
In small saucepan combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from heat, stir in coconut & walnuts. Gently spread over warm cake. Broil 4 inches from heat for 2 minutes or until topping is bubbly.

Beef Cobbler - Clarion News Holiday Recipes 2009



2 pounds stew beef pieces
1 pound mushrooms, sliced
1 tablespoon minced garlic
1 can beef broth
1/4 cup flour
1/4 cup olive oil
1 egg, beaten
1/2 cup milk
1 1/2 cup Bisquick
1 package frozen mixed vegetables
1 large tomato, diced
2 tablespoons chopped chives
Sesame and poppy seeds, salt and pepper to taste

Roll meat in flour till coated, set aside remaining flour. Brown meat in oil in 2 quart pot. Add mushrooms and garlic; stirring about 1 minute. Stir in rest of flour and beef broth. Bring to a boil. Cover and simmer for 25 minutes. Add salt and pepper to taste. Mix well - Bisquick, beaten egg, milk and chives and set aside. Using a 2 quart baking dish, spray with cooking spray, put frozen vegetables and tomato in beef mixture, put in baking dish. Roll or spoon Bisquick mixture on top of beef mixture. Sprinkle sesame and poppy seeds over topping. Bake until crust is golden brown about 30 minutes in preheated 400 degree oven.

Makes 6 servings.

Spicy Garlic Chicken with Mushrooms - 365 Ways to Wok


Very Spicy!!

1 1/4 pounds skinless, boneless chicken breasts cut into 1/2 inch slices
1 egg white
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth
1 tablespoon rice wine vinegar
1 tablespoon Asian sesame oil
3 1/2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
3 scallions, chopped (I used 1/2 of a regular onion)
1/4 cup Chinese chili paste with garlic

Place chicken in a medium bowl. Add egg white, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 2 tablespoons cold water. Toss to coat. Cover and marinate in refrigerator for 1 hour.

In a small bowl, whisk together the chicken broth, vinegar, sesame oil, and remaining 2 teaspoons cornstarch and 1 tablespoon soy sauce. Set aside.

In a wok, heat 2 tablespoons vegetable oil over high heat, swirling to coat the sides of the pan. Add chicken and stir-fry until meat is white throughout but still juicy, 3-4 minutes. Remove to a plate.

In same wok, heat remaining 1 1/2 tablespoons vegetable oil over high heat. Add mushrooms and scallions and stir-fry until tender, 2-3 minutes. Add chili paste. Cook 2 minutes. Return chicken to wok.

Add vinegar-sesame oil mixture and cook until sauce boils and thickens, 1-2 minutes.

I added extra water to make more sauce.

Makes 4 servings.

Monday, May 27, 2013

Mexican Meatloaf - 1,000 Low Fat Recipes

1 1/4 pounds lean ground turkey
1/2 pound 10% fat ground beef
2 egg whites
2/3 cup dry breadcrumbs
1 tablespoon white wine vinegar
3 cloves garlic, minced
1/4 cup chopped scallions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 cup shredded zucchini
1 cup salsa

Combine all ingredients except salsa. Using your hands, squeeze together almost as if kneading bread, until evenly mixed.

Divide into two portions. Place each in an 8x4 inch loaf pan. Up to this point, the meatloaves can be made up to 1 day ahead of time if wrapped tightly and stored in the refrigerator.

Preheat the oven to 350 degrees. Top meatloaves with salsa. Bake for 50 minutes - 1 hour.

Makes 8 servings.

Chicken Baked in Pesto Crust - 1,000 Low Fat Recipes



1 pound skinless, boneless chicken breast, or other skinless chicken parts
1 egg white
3 tablespoons nonfat milk
1/2 cup dry breadcrumbs
1/4 cup pesto (I used store bought)

Preheat oven to 400 degrees. Coat a baking sheet with nonstick spray. 

Cut the chicken into 4 portions. Pat dry with a paper towel.

Combine the egg white and milk in a shallow bowl. Put the breadcrumbs on a plate. Brush the pesto on both sides of the chicken. Dip the chicken in the egg mixture, then place it in the breadcrumbs. Turn, coat thoroughly, and press the crumbs onto the chicken. Place on the baking sheet.

Bake 25-30 minutes, or until done.

Makes 4 servings.

Basic White Bread - Kitchenaid Cookbook


I have never had bread turn out like this. This was a kitchen victory for me. 


1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1 1/2 cups warm water (105-115 degrees)
5-6 cups all-purpose flour

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf, (Using a rolling pin, roll dough into a 9x14 rectangle. Starting at short end, roll the dough tightly. Pinch to seal seam. Pinch the ends and turn them under. Place the dough, seam side down, in a loaf pan.)and place in a greased 8 1/2x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise in a warm place until doubled in bulk, about 1 hour.

Bake at 400 degrees or until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.

Makes 32 servings (16 slices per loaf).

Monday, April 29, 2013

Loaded Potato and Buffalo Chicken Casserole - This recipe came from my one friend, Rhonda. I don't know where she got it. :-)




Very Good!! 

2 pounds chicken breast, cut into 1 inch cubes
8-10 medium potatoes, cut into 1/2 inch cubes
1/3 cup olive oil
1 1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Topping:
2 cups Fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onions

Preheat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and brown on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil mixture and stir to coat. 

Once the potatoes are cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly delicious. 

Serve with extra hot sauce and ranch or blue cheese dressing.

Shrimp Salad Sandwiches - The Deen Brothers Cookbook



1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 - 2 pickled jalapenos, seeded and finely chopped
1 pound cooked and peeled shrimp, coarsely chopped
8 slices bacon, cooked and crumbled
Salt and freshly ground black pepper
8 slices challah bread, toasted
4 leaves red leaf lettuce
4 slices tomato ( 8 slices is tomatoes are small)

In a medium bowl, stir together the mayonnaise, lemon juice, and jalapeno. Add the shrimp and bacon; toss to combine. Season to taste with salt and pepper. 

Spread the shrimp salad evenly on 4 slices of bread. Top with lettuce, tomato, and the remaining slices of bread. 

Make 4 servings.

Friday, April 26, 2013

Mini Whoopie Pies - Pillsbury



1 (16oz) package Pillsbury Moist Supreme Sugar Free Devil's Food Cake mix
3 large eggs
3/4 cup water
1/2 cup vegetable oil
1 (8oz) package cream cheese
1 (15oz) container Pillsbury Creamy Supreme Sugar Free Vanilla flavored frosting

Heat oven to 350 degrees. Line cookie sheets with parchment paper.

Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.

Drop batter onto cookie sheets, preferably using a medium scoop (2 tablespoons). Spread batter into 2 1/4 inch diameter circles, 2 inches between pies. Bake 7-9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.

Beat cream cheese in small bowl with an electric mixer on medium speed until light and fluffy. Add frosting, mixing until blended. Place half of the pies flat side up. Spread each with 2 tablespoons filling. Top with remaining pies, rounded side up. Press gently to spread filling. Chill until ready to serve.

Makes 24 whoopie pies.

Sweet Potato Pie - Weight Loss Surgery For Dummies



1 pound sweet potatoes, peeled and cubed
1/4 cup butter, softened
1/3 cup sugar substitute
4 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
7 ounces evaporated nonfat milk
One 9-inch pie crust shell, unbaked

Boil sweet potatoes in water until easily pierced by a fork, about 20 minutes. Cool slightly.

Preheat the oven and a cookie sheet to 375 degrees.

Place cooked potatoes in a large mixing bowl and beat with an electric mixer until smooth. Stir in butter and sugar substitute.

Beat in eggs one at a time. Mix in the spices and evaporated milk, then pour the mixture into the unbaked pie crust.

Bake on the preheated cookie sheet near the center of the oven for 70 minutes or until knife inserted in center comes out clean.

Makes 10 servings (1 slice each)

Turkey Cutlets with Thyme Tomato Sauce - Weight Loss Surgery Cookbook for Dummies



8 teaspoons olive oil, divided
2 pounds turkey cutlets
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon chopped fresh thyme
3 cups chopped tomato
2 tablespoons white wine vinegar

Heat 4 teaspoons of the oil in a large skillet over medium- high heat.

Sprinkle turkey on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to the pan and cook for 2-5 minutes on each side, or until done. Remove from pan and keep warm.

Add the remaining 4 teaspoons oil, thyme, and garlic to the pan. Saute for 1 minute.

Add the tomatoes and cook for 1 minute, stirring frequently. Stir in the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and vinegar. Serve over turkey.

Makes 8 (4 oz) servings.

Creamed Corn and Fried Onion Casserole - The Deen Brothers Cookbook


1 (8oz) package cream cheese
1 (10oz) package frozen corn, thawed
Salt and freshly ground black pepper
1 cup canned French fried onions

Preheat oven to 350 degrees. Grease a 7-inch square baking pan or casserole dish. Spread the cream cheese evenly on the bottom of the pan. Top with corn, pressing the corn into the cheese. Season to taste with salt and pepper. Spread the onions evenly over the top. Bake for 30 minutes. 

Makes 4-6 servings.

Copycat Recipe of Hooter's Buffalo Shrimp - Top Secret Recipes



Vegetable oil for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot (This is what I used)
dash of ground pepper
dash of garlic powder
1/8 teaspoon paprika
12 uncooked large shrimp shelled and deveined
1 egg beaten
1/2 cup milk
1 cup all-purpose flour

Heat oil in a deep fryer to 375 degrees. You want the oil deep enough to cover the shrimp completely.

Combine the butter, hot sauce, ground pepper, garlic powder, and paprika in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Combine the egg with the milk in a small bowl. Put the flour into another bowl.

Dredge each shrimp in the milk mixture, then coat it with the flour. Make sure each shrimp is evenly coated. When you have coated all the shrimp with flour, let them sit for about 10 minutes in the refrigerator before frying.

Fry the shrimp in the hot oil for 7-10 minutes or until the tip of each tail begins to turn dark brown. Remove the shrimp from the oil to paper towels briefly to drain.

Thursday, April 25, 2013

Beef Burgundy -Supermarket Shortcuts



12 oz dried wide egg noodles ( 6 cups)
1 -17 oz package refrigerated cooked beef tips in gravy
1/2 teaspoon dried basil crushed
1/4 teaspoon ground black pepper
1/2 cup Burgundy wine
1 1/2 cups packaged sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup frozen small whole onions
1 (10.75 oz) can golden mushroom soup

Cook noodles according to package directions; drain. Return noodles to pan; cover and keep warm.

In a large saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and wine. Return to boiling; reduce heat to low. Cover and simmer for 20-25 minutes or until vegetables are tender, stirring frequently. Serve meat mixture over noodles.

Makes 5-6 servings.

Fried Mozzarella Sticks - 365 Ways to Wok



1 (12 oz) package part-skim mozzarella
2 eggs, beaten
2 tablespoons grated Parmesan cheese
1 1/2 cups Italian seasoned bread crumbs
2 1/2 cups vegetable oil
1 cup prepared spaghetti or marinara sauce, heated

Cut mozzarella into 3 1/2 x 1/2 inch strips. In a bowl, combine eggs and Parmesan cheese. Beat until blended. Place bread crumbs in a shallow dish. Dip mozzarella into egg mixture and then into bread crumbs to coat.

In a wok, heat oil over medium-high heat until temperature measures 350 degrees on a deep-frying thermometer. Fry mozzarella sticks in batches with out crowding, turning until golden brown, 3-4 minutes. Remove with a slotted spoon or skimmer and drain on paper towels. Serve with marinara sauce on the side for dipping.

Makes 4 servings.