Smoked Turkey and White Bean Soup

Seafood Lasagna

Ingredients

• 3/4 cup chopped onion
• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, cubed
• 1 1/2 cups small curd cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1/2 cup white wine or chicken broth
• 1/2 cup milk
• 2 (8 ounce) packages imitation crabmeat, flaked
• 1 (6 ounce) can small shrimp, rinsed and drained
• 9 lasagna noodles, cooked and drained
• 1/2 cup grated Parmesan cheese
• 3/4 cup shredded Monterey Jack cheese

Directions

1. In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a bowl, combine the soups, wine or broth, milk, crab and shrimp.
2. Arrange three noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.
3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.

Stuffed Flounder

Ingredients

• 1/3 cup butter
• 1/2 large onion, minced
• 1 bunch green onions, chopped
• 1/2 green bell pepper, chopped
• 1 stalk celery, minced
• 3 cloves garlic, minced
• 1 pound crabmeat, shredded
• 1/4 teaspoon Cajun seasoning
• 1/2 cup dry bread crumbs
• salt and pepper to taste
• 2 tablespoons butter, softened
• 4 pounds whole flounder - cleaned, rinsed and dried

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
2. Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
3. Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
4. Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
5. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Seafood Piccata

Ingredients

• 1 (16 ounce) package medium seashell pasta
• 6 tablespoons olive oil
• 1 cup fresh mushrooms, sliced
• 3/4 cup minced green onions
• 2 tablespoons minced garlic
• 1 pound medium shrimp - peeled and deveined
• 1 pound bay scallops
• 1 pound crabmeat
• 2 cups dry white wine
• 6 tablespoons fresh lemon juice
• 1/2 cup butter
• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
2. Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
3. Toss pasta with seafood sauce and parsley.

Seafood Piccata

Ingredients

• 1 (16 ounce) package medium seashell pasta
• 6 tablespoons olive oil
• 1 cup fresh mushrooms, sliced
• 3/4 cup minced green onions
• 2 tablespoons minced garlic
• 1 pound medium shrimp - peeled and deveined
• 1 pound bay scallops
• 1 pound crabmeat
• 2 cups dry white wine
• 6 tablespoons fresh lemon juice
• 1/2 cup butter
• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
2. Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
3. Toss pasta with seafood sauce and parsley.

Fluffy Homemade Biscuits

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1-1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 cup shortening
• 1/2 egg
• 1/3 cup milk

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.

1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Italian Creme Cake

Ingredients

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups white sugar
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/2 cup shortening
• 4 egg yolks
• 1 teaspoon vanilla extract
• 4 egg whites
• 2 cups all-purpose flour
• 1 (3.5 ounce) package flaked coconut
• 1 cup chopped pecans
•  
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup margarine, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Lemon Cheese Cake

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1/3 cup vegetable oil
• 3 eggs
• 6 egg yolks
• 1 1/2 cups white sugar
• 1 cup butter
• 1/4 cup all-purpose flour
• 1 cup fresh lemon juice
• 4 tablespoons grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
2. Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
4. To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.

Chinese Chicken Salad

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Filet Mignon with a Gorgonzola Cream Sauce

Ingredients

• 4 cups heavy cream
• 3 ounces crumbled Gorgonzola cheese
• 3 tablespoons grated Parmesan cheese
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
•  
• 4 (8 ounce) fillets beef tenderloin
• 1 pinch lemon pepper
• 1 pinch garlic powder
• 1 pinch onion powder
• salt and ground black pepper to taste
• 12 slices thick sliced bacon, chopped
• 4 green onions, chopped

Directions

1. Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
2. Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Cosmopolitan

Ingredients

• 1 (1.5 fluid ounce) jigger vodka
• 1/2 fluid ounce cointreau
• 1 teaspoon fresh lime juice
• 1 1/2 fluid ounces cranberry juice
• 1 twist lime zest, garnish

Directions

1. Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.

Portobello Mushroom Burgers

Ingredients

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

Directions

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Dump Cake

Ingredients

• 1 (21 ounce) can cherry pie filling
• 1 (15 ounce) can crushed pineapple
• 1 (18.25 ounce) package yellow cake mix
• 8 ounces chopped walnuts
• 1/2 cup butter

Directions

1. In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
2. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Lemon Meringue Pie

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• FILLING:
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 egg yolks, beaten
• 2 tablespoons butter or margarine
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Directions

1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.
2. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
3. For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.

Blueberry Pie

Ingredients

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Coconut Pie

Ingredients

• 1 1/2 cups milk
• 1 cup sugar
• 3/4 cup shredded coconut
• 2 eggs, beaten
• 3 tablespoons all-purpose flour
• 1 tablespoon butter or margarine, melted
• 1/4 teaspoon vanilla extract
• 1 (9 inch) unbaked pastry shell

Directions

1. In a large bowl, place milk, sugar, coconut, eggs, flour, butter and vanilla; stir until combined. Pour into pie shell. Bake at 350 degrees F for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers.

Roasted Vegetable Bake

Ingredients

• 1 onion, cut into 1-inch squares
• 1 small summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 eggplant, thinly sliced
• 1 red bell pepper, cut into chunks
• 2 tablespoons olive oil, or as needed
• salt and ground black pepper to taste
• 3/4 pound penne pasta
• 1 (16 ounce) jar Alfredo sauce
• 1 (14 ounce) can low-sodium chicken broth
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup dry bread crumbs

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
3. Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C).
4. While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
5. Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.
6. Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

Cheesy Eggplant Casserole

Ingredients:

• 1 medium eggplant, unpeeled, diced
• 1 1/2 to 2 tablespoons olive oil
• 1 cup chopped onion
• 1 large bell pepper, diced
• 1 clove garlic, finely minced
• 2 slices bread
• 1 teaspoon butter
• 3 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf marjoram
• 1 1/2 cups shredded sharp Cheddar cheese

Preparation:

Butter a 1 1/2-quart baking dish. Heat oven to 350°. Steam the diced eggplant just until tender, about 5 minutes.
Heat oil in a large skillet over medium heat. Add the onion and bell pepper and saute, stirring, until onion is tender. Add the garlic and saute for about 2 minutes longer. Remove from heat.
Spread bread slices with the butter and cut into cubes. Stir the eggplant and bread cubes into the onion mixture. Let the mixture cool slightly. Stir in the beaten eggs, salt, pepper, thyme, and marjoram. Stir in half of the shredded cheese. Spoon the mixture into the prepared baking dish and cover with the remaining cheese.
Bake for 20 to 25 minutes, until lightly browned. Serve hot.
Serves 4.

Chicken Cordon Bleu

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 slices Swiss cheese
• 4 slices ham
• 2 tablespoons all-purpose flour
• 3/4 teaspoon paprika
• 1/4 cup butter
• 1/3 cup dry white wine
• 3/4 teaspoon chicken bouillon granules
• 2 teaspoons cornstarch
• 2/3 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Coq au Vin

Ingredients

• 1/2 lb bacon slices
• 20 pearl onions, peeled, or 1 large yellow onion, sliced
• 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
• 6 garlic cloves, peeled
• Salt and pepper to taste
• 2 cups chicken stock
• 2 cups red wine (pinot noir, burgundy, or zinfandel)
• 2 bay leaves
• Several fresh thyme sprigs
• Several fresh parsley sprigs
• 1/2 lb button mushrooms, trimmed and roughly chopped
• 2 Tbsp butter
• Chopped fresh parsley for garnish

Method

1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)
3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.

Homemade Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

• 1 lb. lean ground beef
• 1 egg
• 2 Tbsp. water
• 1/2 cup bread crumbs
• 1/4 cup minced onion
• 1/2 tsp. salt
• 1/8 tsp. pepper

Preparation:

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or when baked, use in your favorite recipe.

Simple Crockpot Vegetable Soup

What You Need
6 Cups Water
1 ½ Cups Tomato Puree
1 Cel­ery Stalk chopped
3/4 Cup of Corn
3/4  Cup of Peas
3 Car­rots diced
2 Medium Pota­toes diced into small cubes
½ Red Onion, finely chopped
1 Tea­spoon Pepper
1 ½  Tea­spoon Salt
1  Table­spoon Ital­ian Seasoning
2–3 Gar­lic Cloves (minced)
1 Table­spoon of Olive Oil (for saute­ing the onions)
6 ounces of small shaped noo­dles (you must boil, drain, & add these to your fin­ished soup)
You will need to saute your onions in the Olive Oil just until they are translu­cent. Before adding them into the Crockpot.
Cook in your Crock­pot for 5–6 hours on high.
HOWEVER, wait until after you have cooked the soup for 5–6 hours on high before adding your already boiled noo­dles (we like to add ones that are dif­fer­ent shapes) to the soup.
You will want to cook this in a 6 quart size crock­pot or larger. It makes 12 serv­ings, so if you wanted you adjust the recipe to feed a smaller lot. With our gang here this feed us with leftovers.
After it is done cook­ing & you have added your noo­dles you can then add addi­tional sea­son­ing to taste as you please or keep it as!

Shrimp Lo Mein

Ingredients:

2 1/2 Tbsp. Soy Sauce

8 oz. large Shrimp, peeled, deveined, and coarsely chopped

8 oz. fresh Lo Mein Noodles

1 1/2 Tbsp. Peanut Oil, divided

3 Cups Onion, sliced vertically

2 Cups Red Bell Pepper, cut in strips

5 Cups Broccoli Florets

1 Tbsp. fresh Ginger, peeled & minced

1 Tbsp. fresh Garlic, minced

1/4 tsp. Salt

3/4 Cup Chicken Broth

1/4 Cup Cashews, unsalted, coarsely chopped

Directions:

Add the shrimp and soy sauce in a bowl, and cover.  Refrigerate for 30 minutes.  Sieve the soy sauce from the bowl, but save it.

Prepare the noodles from the packages directions.  Toss the cooked noodles with 1 tsp of oil, and set aside.

In a wok, over medium-high heat, add 2 tsp. of peanut oil, and add the onion, stir-frying for 3 minutes.  Add the pepper and broccoli, for another 3 minutes of stir-fry.  Then add the ginger and garlic, and constantly stir for another minute.  Remove the vegetable mixture from the wok.

Head 1 1/2 tsp. of peanut oil to the wok, and add the shrimp, stir-fry for a minute.  Add the reserved soy sauce, salt, and broth, until it boils.  Add the noodles, vegetables, and the nuts, combining well.

And Enjoy!

Yield:  4 servings

Coconut Avocado Smoothie -Yummy!!!

Original Recipe Yield 2 servings

 

Ingredients

• 1 Hass avocado, diced
• 1/2 cup low-fat vanilla yogurt
• 1/2 cup whole milk
• 1/4 cup cream of coconut
• 8 ice cubes

Directions

1. Combine avocado, yogurt, milk, cream of coconut, and ice cubes in a blender; blend until smooth.

Gorgonzola Chicken

  Yield: 4 servings.
2 chicken breasts
2 tablespoons vegetable oil
1 pound dry pasta
2 cups half and half
4 ounces crumbly Gorgonzola cheese
8 ounces white button mushrooms sliced
2 tablespoons shredded Parmesan cheese
1/2 cup chopped red tomatoes
Pound chicken breasts until they are 1/2 inch think season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
Cook pasta according to instructions on the package. Johnny Carino’s typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.

San Remo Dip

Olive Garden Sam Remo Dip

6 ounces can tiny shrimp (drain and reserve liquid)
6 ounces can crab meat (drain and reserve liquid)
2 ounces cream cheese, room temperature and cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoons salt
1/8 teaspoons crushed garlic
1 teaspoons prepared horseradish
1/3 cup grated asiago cheese
2 tablespoons grated parmesan cheese
1/2-3/4 cup half and half
5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded, for topping
In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab; stir well. To this sauce, add cubed cream cheese, salt, crushed garlic, and horseradish; stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through. Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding. Let sauce simmer for 12-15 minutes. Stir sauce so it does not scorch on bottom.
Spray a shallow 9-inch baking dish with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10-15 minutes, until heated through. Dip should not brown on top.

Watergate Cake with Cover Up Frosting

Sensational Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Tuscan Garlic Chicken

Southwestern Chopped Salad

Ingredients

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• 4 cups chopped romaine lettuce shopping list
• 1 tomato, seeded and diced shopping list
• 1/2 cup sweet white frozen corn, thawed shopping list
• 1/2 cup canned black beans, rinsed shopping list
• 1 avocado, pitted and diced shopping list
• 1/4 cup Cheddar or Jack cheese, shredded shopping list
• 3 tblsps chopped fresh coriander (cilantro) shopping list
• 1/4 cup Creamy ranch dressing shopping list
• 1 tsp taco seasoning or canned chipotles, pureed shopping list
• juice of one lime shopping list
• 1 - 2 handfuls yellow corn tortilla chips, slightly crushed shopping list

How to make it

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• Toss together the first seven ingredients (lettuce thru cilantro) in a salad bowl.
• In a separate bowl, combine dressing with taco seasoning and lime juice. Pour dressing over salad and toss to coat evenly.
• Mix in tortilla chips just before serving so them remain a little crunchy.
• Add more dressing, if needed and adjust seasoning to taste.
• TIP: Add grilled chicken tenders or shrimp for added taste (and protein)

Chicken Chimichanga

Ingredients

• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1/2 cup red enchilada sauce
• 1 1/2 onion, diced, divided
• 6 (12 inch) flour tortillas
• 4 cups diced cooked chicken breast, divided
• 1 pound Monterey Jack cheese, shredded, divided
• 1 (6 ounce) can sliced black olives
• 4 cups refried beans, divided
• 1/4 cup vegetable oil
• TOPPING
• 3 avocados, peeled and pitted
• 1/2 cup finely chopped cilantro
• 2 tablespoons lemon juice
• 3 green onions, diced
• 1/4 cup finely chopped jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded Cheddar cheese

Directions

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Bananas Foster

Ingredients

• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1 banana
• 1 tablespoon lemon juice
• 1/4 cup rum
• 2 tablespoons banana liqueur

Directions

1. In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
2. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.

Shrimp in Garlic Sauce

Main Ingredients

• 8 ounces shrimp
• 3 cups vegetable oil
• 1 teaspoons sesame oil

Marinade :

• 1/2 teaspoon salt
• 1/2 teaspoon egg white
• 2 tablespoons cornstarch
• 1 tablespoon oil

Garlic Sauce Mixture:

• 1/8 cup Lee Kum Kee soy sauce
• 1/8 cup sugar
• 1/8 cup lemon juice
• 1 tablespoon cooking wine
• 1/8 cup seafood stock or water
• 1 1/2 teaspoons cornstarch

Group 1

• 6 ounces sugar peas
• 3 ounces sliced water chestnuts
• 2 ounces diced red bell pepper (1 inch x 1 inch)
• 1 ounce wood ear mushrooms

Group 2

• 1 teaspoon chili paste
• 1 teaspoon minced ginger
• 2 teaspoons minced fresh garlic

Directions:

1. Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any excess water.
2. Combine marinade ingredients in a bowl, mix well and marinate the shrimp for 2 hours in a refrigerator.
3. Combine the garlic sauce mixture ingredients and set aside for future use.
4. Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil and heat to 270 degrees.
5. Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the shrimp and the oil out and drain the shrimp well.
6. Keep the remaining residual oil in the wok, then add Group 2 ingredients and cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
7. Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are unable to maintain the cooking temperature, additional cooking time may be necessary.)
8. Add the shrimp back into the wok and stir all ingredients thoroughly.
9. Sprinkle sesame oil on top. Ready to serve!

Broccoli and Rice Casserole

Ingredients

• 2 (10 ounce) packages frozen chopped broccoli
• 3 cups instant rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups water
• 1 (16 ounce) package processed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste

Directions

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

French Toast Casserole

1 long loaf French bread
8 eggs
3 c. milk
4 tsp. sugar
3/4 tsp. salt
1 tbsp. vanilla
2 tbsp. butter, cut in sm. pieces
Syrup or honey to pour over top before serving

 

Generously butter a 9 x 13 inch cake pan. Cut French bread into 1 inch thick slices. Arrange bread slices in single layer over bottom of pan. Beat eggs, milk, sugar, salt and vanilla in large bowl until mixed. Pour over bread. (Can sprinkle a little cinnamon over top also if you'd like.) Cover with foil. Refrigerate overnight. Heat oven to 350 degrees. Dot casserole with butter pieces. Bake until bread is puffy or lightly browned, 45 to 50 minutes. 8 to 12 servings.

Crockpot Irish Beef Stew

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 pound carrots, peeled and cut into 1-inch chunks
• 6 large potatoes, peeled and cut into large chunks
• 1 white onion, cut into large chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
• 1 tablespoon cold water
• 1 tablespoon cornstarch

Directions

1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Portobello Mushroom Wrap

6 red onions, quartered in rings
3 oz. port wine
1½ oz. balsamic vinegar
24 bell peppers (red, yellow, green)
2 lb. large garlic cloves (skin on)
as needed, olive oil
24 portobello mushrooms, stemmed and gills removed
8 shallots, thinly sliced
12 oz. balsamic vinegar
¾ cups minced fresh chives
¾ cups minced fresh thyme
1 cup plus 2 Tbsp. minced fresh basil, divided
6 egg yolks
48 oz. mascarpone cheese
24 large spinach tortillas
1½ lb. fresh mozzarella cheese, grated
Combine onion rings (keeping them intact), port and balsamic and refrigerate overnight. The next day, drain off the marinade and grill the onions until softened.
Toss peppers and garlic with olive oil to coat and roast in a 350°F oven until pepper skins have begun to blacken and the garlic is tender. Slip garlic from the skins into food processor. Peel and seed peppers.
Combine 2 cups olive oil, the shallots, 12 oz. balsamic, the thyme, chives, and ¾ cup of the basil. Season with salt and pepper and gently toss the mixture with the mushrooms. Place the mushrooms, upside down, on a sheet pan lined with parchment or aluminum foil. Put the shallots and herbs in the mushrooms, but reserve any liquid left in the bowl. Roast until mushrooms are tender. Return them to the remaining marinade to cool slightly.
Put 6 roasted red peppers in food processor with the garlic. Add yolks and remaining 6 Tbsp. of the basil. Puree until fairly smooth, then add the mascarpone 4 oz. at a time and puree until smooth. Season to taste with salt and pepper.
For each serving to order: Warm a tortilla and spread it with 2 Tbsp. red pepper mascarpone. Slice and lay 1 mushroom on top and add several pepper strips. Top with ¼ onion, separating the rings. Sprinkle 1 oz. of mozzarella evenly over the vegetables. Melt the cheese. Slide the hot tortilla onto a plate.

Venetian Scallops and Shrimp

Ingredients

Shrimp and Scallops:

• 1 pound sea scallops
• 1/4 cup flour, seasoned with salt and pepper
• 1 tablespoon (1 turn around the pan) extra-virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 1 large shallot, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 1 cup chicken broth or stock
• 1 (14-ounce) can diced tomatoes in juice
• 1/4 teaspoon saffron threads
• 1 pound large shrimp, peeled and deveined
• 12 leaves fresh basil, shredded or torn
• 1 lemon, zested
• Hot, crusty bread, for plate mopping
• Serving Suggestions: Asparagus with Prosciutto
• Dessert Suggestions: Lemon sorbet dessert cups

Directions

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Poached Fish in Lemon Wine Sauce- Healthy

Ingredients:

• ¾ cup water
• ¾ cup Chablis or other dry white wine
• 1 Sunkist_® lemon, juiced
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 bay leaf
• 2 packages (12 ounces each) frozen sole, cod, or haddock fillets
• ½ lb. mushrooms, sliced
• 2 Tbsp. sliced green onion (scallion)
• ¼ cup butter or margarine
• ¼ cup all-purpose flour
• ½ cup half-and-half
• ½ Sunkist_® lemon, grated peel
• ¼ tsp. ground nutmeg

Instructions: (Makes 4 servings)

• In a 10-inch skillet, combine the water, wine, lemon juice, salt, pepper, and bay leaf; bring to a boil. Add the frozen fish; simmer, covered, for 15 minutes, or until fish flakes easily with a fork. Remove the fish from the skillet; reserve the poaching liquid.
• Discard the bay leaf. Cut or break cooked fish into bite-size pieces.
• In the same skillet, sauté the mushrooms and green onion in the butter until just tender. Remove from heat; stir in flour. Cook a few minutes, stirring constantly.
• Gradually blend in the reserved poaching liquid. Cook over medium heat, stirring, until thickened. Blend in half-and-half, poached fish, lemon peel, and nutmeg; heat.
• Sprinkle with additional sliced green onion and chopped pimiento, if desired.

Citrus Avocado Smoothie

Ingredients:

• 3 Sunkist_® oranges juiced
• 1 avocado, peeled
• 2 bananas
• 3 Tbsp. honey
• 1 cup plain, non-fat yogurt
• 2 cups ice cubes

Instructions: (Makes 4 servings)

• Place freshly squeezed orange juice and all other ingredients in a blender. Puree until smooth. Serve immediately.
• Suggested garnish: orange rind twist, thin slice of avocado and mint sprig.

Banana Bread

Ingredients

• 1 cup mashed bananas
• 1 cup sour cream
• 1/4 cup margarine
• 1 1/3 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Godiva Chocolate Martini

Scale ingredients to servings

6 shots Godiva® chocolate liqueur
6 shots creme de cacao
2 shot vodka
10 shots half-and-half

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Fish Tacos with Chipotle Lime Dressing

Ingredients

• Marinade
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks
•  
• Dressing
• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste
•  
• Toppings
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced
• 1 bunch cilantro, chopped
• 1 small head cabbage, cored and shredded
• 2 limes, cut in wedges

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Thibodeaux Shrimp

Ingredients:

1/4 cup water 1/4 cup granulated sugar 3/4 cup yellow mustard 2 tablespoons apple cider vinegar 1 cup light corn syrup 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 tablespoon cornstarch 16 large shrimp (16-20 per pound), peeled down to first segment, deveined and cut halfway through 1/4 cup prepared horseradish 8 bacon slices, cut in half 1 teaspoon chopped green onion, garnish (optional) 1 teaspoon chopped Italian parsley, garnish (optional)

Instructions:

In a saucepan, combine water, sugar, mustard, apple cider vinegar, corn syrup, garlic powder, onion powder, turmeric and cayenne pepper. Simmer, stirring frequently, for 30 minutes. Dissolve cornstarch in 1 tablespoon water and add to mixture, stirring well to combine.
Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.

Szechwan Shrimp

Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Kung Pao Shrimp

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Ingredients:

• 1 pound shrimp
• 1 egg white
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 3 tablespoons chicken broth
• 2 teaspoons red wine vinegar or rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar
• 1 1/2 cups oil, or as needed
• 6 to 8 small red chilies, or 2 teaspoons chile paste
• 1 teaspoon minced ginger
• 1/2 cup cashews

Preparation:

Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.

Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Spicy Curry Chicken

Ingredients

• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Directions

1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
2. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Mexican Soup

Ingredients

• 3 cooked, boneless chicken breast halves, shredded
• 1 (15 ounce) can kidney beans
• 1 cup whole kernel corn
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon ground cumin

Directions

1. Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes

Cheesy Tortillini Recipes

Ingredients

• 1/2 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 (16 ounce) jar marinara sauce
• 1 (4.5 ounce) can sliced mushrooms
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 (9 ounce) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Basil Cream Chicken

• hot cooked and drained fettuccine
• 1 lb boneless skinless chicken breast, cubed
• 1 cup minced onion
• 3/4 lb fresh mushrooms, sliced
• 2 tablespoons oil
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 tablespoon chicken bouillon
• 1 cup whipping cream
• 2 tablespoons minced fresh basil
• 1/4 teaspoon pepper

Directions:

1. 1
   Saute chicken, onions, and mushrooms in oil for 4 minutes.
2. 2
   In lg saucepan, melt butter; stir in flour until smooth.
3. 3
   Add chicken broth, boullion and cream.
4. 4
   Stir in basil and pepper.
5. 5
   Bring to a boil; cook and stir for 2 minutes.
6. 6
   Combine with the chicken mixture.
7. 7
   Serve over fettuccini.

Read more: http://www.food.com/recipe/basil-cream-chicken-32735#ixzz1UvK9Aa00