Zov's Vegetable Tagine With Couscous
Serving Size: 12
Ingredients
1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling
Cooking Directions
Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.
Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.
In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.
Toss.
Presentation:
Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.
Cajun Cafe's Bourbon Chicken Recipe
Cajun Cafe's Bourbon Chicken Recipe
Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water
Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.
Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water
Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.
Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe
Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe
Serving Size: 4
Ingredients:
4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste
Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.
Top with the Charmoula Sauce and serve.
Serving Size: 4
Ingredients:
4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste
Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.
Top with the Charmoula Sauce and serve.
Abbey's Apples Schatz
Serving Size: 8
Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter
Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.
Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.
Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter
Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.
Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.
Zov's Warm Spice Mixture Recipe
Zov's Warm Spice Mixture Recipe
Ingredients:
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic
Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.
Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.
Ingredients:
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic
Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.
Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.
Zov's Olive Salad With Tahini
Zov's Olive Salad With Tahini Recipie
Ingredients
Salad
4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon
Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste
Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.
You can halve this recipe.
This recipe makes about 7 cups.
Ingredients
Salad
4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon
Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste
Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.
You can halve this recipe.
This recipe makes about 7 cups.
Zov's Marinated Olive Salad Recipie
Zov's Marinated Olive Salad Recipie
Ingredients:
3 cups cracked green Greek olives
1 serrano chili -- seeds and veins removed, minced
1 bunch cilantro -- chopped
1 large ripe tomato -- diced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/8 teaspoon Aleppo pepper (or 1/16 teaspoon ground cayenne and 1/16 teaspoon dried red chili flakes)
1 tablespoon pomegranate molasses
Toasted pita chips
Lemon slices cut in half -- for garnish
Cooking Directions:
Cut each piece of pita bread into 12 triangles to make pita chips.
Bake on a baking sheet in a single layer in a 350 degree oven until crisp.
Or fry in olive oil until crisp and drain thoroughly on paper towels.
Serve salad chilled or at room temperature.
Garnish with lemon slices and accompany with pita chips.
Makes 14 servings
Zov's Armenian Rice Pudding Recipie
Zov's Armenian Rice Pudding RecipieIngredients:
2 cups short-grain rice, such as
Cal Rose or Arborio rice
4 cups water
9 1/2 cups milk
3 cups cream
1 1/3 cups sugar
4 vanilla beans -- cut in half
lengthwise and seeds scraped from pod (use both pod and seeds)
Fresh berries such as blueberries,
blackberries, raspberries and strawberries, for garnish - (optional)
3/4 cup shelled pistachios -- for garnish, (optional)
Cooking Directions:
In a large pot, soak rice in water for 1/2 hour.
Simmer, uncovered, until water is absorbed.
Allow rice to sit off heat until the consistency of thick paste.
Add milk, cream, sugar and vanilla; stir to combine.
Cook on medium heat until the consistency of creme anglaise (medium-thick custard sauce).
Cover with plastic wrap while still warm to prevent a skin from forming on top.
Refrigerate overnight.
Presentation: Zov likes to serve this pudding in a large glass bowl garnished with fresh berries and pistachios.
This recipe yields 12 servings.
Nutritional data per serving: Calories, 534;
protein, 10 grams;
carbohydrates, 64 grams;
fat, 18 grams;
cholesterol, 108 milligrams;
sodium, 118 milligrams.
Hidden Valley's Ranch-Style Dressing Mix Recipie
Hidden Valley's Ranch-Style Dressing Mix Recipie
Ingredients:
DRESSING MIX
15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
SALAD DRESSING
1 tablespoon Dressing Mix -- from the above
1 cup mayonnaise
1 cup buttermilk
Cooking Directions:
Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered.
Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year.
Makes 42 one-tablespoon servings.
To use mix -- Combine mix, mayonnaise, and buttermilk.
Makes 1 pint of dressing
Ingredients:
DRESSING MIX
15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
SALAD DRESSING
1 tablespoon Dressing Mix -- from the above
1 cup mayonnaise
1 cup buttermilk
Cooking Directions:
Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered.
Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year.
Makes 42 one-tablespoon servings.
To use mix -- Combine mix, mayonnaise, and buttermilk.
Makes 1 pint of dressing
Denny's Chicken Fajita Breakfast Skillet Recipe
Denny's Chicken Fajita Breakfast Skillet Recipe
Serving Size: 2
Ingredients:
2 boneless skinless chicken breasts
2 cups home fries or hashbrowns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt -- to taste
Freshly-ground black pepper to taste
Salsa (optional)
Cooking Directions:
Rub chicken breast with fajita seasoning .
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, and salsa if you like.
Serving Size: 2
Ingredients:
2 boneless skinless chicken breasts
2 cups home fries or hashbrowns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt -- to taste
Freshly-ground black pepper to taste
Salsa (optional)
Cooking Directions:
Rub chicken breast with fajita seasoning .
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, and salsa if you like.
Denny's Cheese Soup Recipie
Denny's Cheese Soup Recipie
Serving Size: 4
Ingredients:
4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can mayonnaise
8 ounces / 1 jar Cheese Whiz
14 ounces / 1 can chicken broth
Add salt to taste
Add black pepper to taste
Cooking Directions:
Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan
Stir constantly over medium heat until smooth.
Stir in broth
Season to taste with salt and pepper.
Stir occasionally until very hot without boiling
Note: this cannot be frozen.
This recipe yields 4 servings.
Popeye's Fried Chicken Recipies
Popeye's Fried Chicken Recipies
Ingredients:
3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up
Cooking Directions:
Combine first 9 ingredients in large bowl.
Put the cornflakes into another bowl.
Put eggs and water in a third bowl.
Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
Get it HOT!
Grease a 9- by 12- by 2-inch baking pan.
Set it aside.
Preheat oven to 350 degrees.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.
Turn and brown other side of each piece.
Don't crowd pieces during frying.
Place in prepared pan in single layer, skin-side up.
Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.
This recipe yields 4 servings.
Ingredients:
3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up
Cooking Directions:
Combine first 9 ingredients in large bowl.
Put the cornflakes into another bowl.
Put eggs and water in a third bowl.
Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
Get it HOT!
Grease a 9- by 12- by 2-inch baking pan.
Set it aside.
Preheat oven to 350 degrees.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.
Turn and brown other side of each piece.
Don't crowd pieces during frying.
Place in prepared pan in single layer, skin-side up.
Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.
This recipe yields 4 servings.
Popeye's Dirty Rice Recipies
Popeye's Dirty Rice Recipies Ingredients:
1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion
Cooking Directions:
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe
Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe
Ingredients:
1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice
Cooking Directions:
If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soysauce, sesame oil, and orange juice.
Stir-fry for 1 minute.
Ingredients:
1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice
Cooking Directions:
If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soysauce, sesame oil, and orange juice.
Stir-fry for 1 minute.
Denny's Bacon Caesar Burger Recipe
Denny's Bacon Caesar Burger Recipe
Serving Size: 1
Ingredients:
1 hamburger bun
1 hamburger pattie
1 slice lettuce
2 hamburger slices of dill pickles
1 slice red onion
2 slices tomato
2 slices Monterey Jack cheese
2 slices cooked bacon
1/4 cup Caesar dressing -- served on the side
Cooking Directions:
Cook hamburger pattie
Season pattie with salt and pepper
Put a little butter on each side of the bun
Toast slightly in a skillet or in the oven using the broiler
Assemble the burger in this order from bottom to top
1. Bottom bun
2. Slice of lettuce
3. 2 slices of tomato
4. 2 slices of pickle
5. Onion slice
6. Hamburger pattie
7. 2 slices of Monterey Jack cheese
8. 2 slices of bacon placed crossways
8. Top bun
Serving Size: 1
Ingredients:
1 hamburger bun
1 hamburger pattie
1 slice lettuce
2 hamburger slices of dill pickles
1 slice red onion
2 slices tomato
2 slices Monterey Jack cheese
2 slices cooked bacon
1/4 cup Caesar dressing -- served on the side
Cooking Directions:
Cook hamburger pattie
Season pattie with salt and pepper
Put a little butter on each side of the bun
Toast slightly in a skillet or in the oven using the broiler
Assemble the burger in this order from bottom to top
1. Bottom bun
2. Slice of lettuce
3. 2 slices of tomato
4. 2 slices of pickle
5. Onion slice
6. Hamburger pattie
7. 2 slices of Monterey Jack cheese
8. 2 slices of bacon placed crossways
8. Top bun
Red Lobster's Sparkling Fruit Recipe
Red Lobster's Sparkling Fruit Recipe
Serving Size: 2
Ingredients:
2 fresh fruit
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon chopped fresh mint
Cooking Directions:
Recommended fruits are: strawberries hulled and sliced lengthwise,
melon balls, plums, peachs, pears, nectarines peeled quartered and
seeded.
Mix fruit gently in a shallow serving bowl, take care not to crush fruit.
Sprinkle sugar evenly over bowl
Mix gently again
Pour cold champagne or wine over fruit, enough to almost cover fruit.
Let stand refrigerated for 1 to 2 hours.
Serve in chilled champagne glasses
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
2 fresh fruit
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon chopped fresh mint
Cooking Directions:
Recommended fruits are: strawberries hulled and sliced lengthwise,
melon balls, plums, peachs, pears, nectarines peeled quartered and
seeded.
Mix fruit gently in a shallow serving bowl, take care not to crush fruit.
Sprinkle sugar evenly over bowl
Mix gently again
Pour cold champagne or wine over fruit, enough to almost cover fruit.
Let stand refrigerated for 1 to 2 hours.
Serve in chilled champagne glasses
This recipe yields 2 servings.
Rice Krispie Easter Eggs Recipe
Rice Krispie Easter Eggs Recipe
Ingredients:
1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla
Cooking Directions:
Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.
Ingredients:
1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla
Cooking Directions:
Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.
Steak & Ale's Marinades Recipe
Steak & Ale's Marinades RecipeIngredients:
FOR BEEF AND STEAKS
1/2 cup ketchup
2/3 cup tomato juice
1/4 cup red wine or purple grape juice
1 dash Worcestershire sauce
FOR CHICKEN OR PORK
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup white wine or white grape juice
Cooking Directions:
Mix ingredients for each marinade.
Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator.
Steak & Ale's Hawaiian Chicken Recipe
Steak & Ale's Hawaiian Chicken RecipeServing Size: 4
Ingredients:
6 boneless chicken breasts
2 cups pineapple juice
2 tablespoons Worcestershire Sauce
1/4 cup soy Sauce
2 tablespoons sugar
Cooking Directions:
In a bowl combine all ingredients except for chicken.
Stir.
Using a fork, poke about 5 to 8 sets of holes in each chicken breast.
Put chicken in marinade, making sure it is covered in the mixture.
Add more pineapple juice if necessary.
Cover and refrigerate for 24 hours.
Grill.
Legal Sea Foods' Clam Chowder Recipe
Ingredients:
4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 garlic clove -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
3 cups fish stock
1 1/2 pounds potatoes -- peeled, and
diced into 1/2" cubes
2 cups light cream
Oyster crackers -- (optional)
Cooking Directions:
Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
Drain and shell the clams, reserving the broth.
Mince the clam flesh, and set aside.
Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork.
Remove the cracklings and set them aside.
Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until
the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings and light cream.
Heat the chowder until it is the temperature you like.
Serve in large soup bowls with oyster crackers on the side.
4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 garlic clove -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
3 cups fish stock
1 1/2 pounds potatoes -- peeled, and
diced into 1/2" cubes
2 cups light cream
Oyster crackers -- (optional)
Cooking Directions:
Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
Drain and shell the clams, reserving the broth.
Mince the clam flesh, and set aside.
Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork.
Remove the cracklings and set them aside.
Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until
the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings and light cream.
Heat the chowder until it is the temperature you like.
Serve in large soup bowls with oyster crackers on the side.
Campbell's Vegetable Beef Soup Recipe
Campbell's Vegetable Beef Soup Recipe
Ingredients:
2-3 pounds cubed beef
1/4 cup butter
3 quarts water
1 teaspoon freshly-ground black pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes
1 cup chopped celery
1/4 cup dried onions
1/2 cup barley
6 cubes beef stock
Cooking Directions:
Peel then cube the potatoes.
Brown meat in butter.
Add all other ingredients.
Option 1:
Cook in a pressure cooker for 20 minutes.
Option 2:
Simmer in a crockpot on low for several hours
Option 3:
Cook in a large pot on the stove over low heat for 2 to 3 hours.
Hooter's Buffalo Chicken Wings Recipe
Hooter's Buffalo Chicken Wings Recipe
Ingredients:
Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks
Cooking Directions:
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
Ingredients:
Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks
Cooking Directions:
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
Dairy Queen's Onion Rings Recipe
Dairy Queen Onion Rings Recipe
Ingredients:
2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cups water
4 cups Crisco oil -- (or enough for your personal fryer)
Cooking Directions:
Slice onions 1/2-inch thick
Do not use the very small rings, save those for chopped onions.
Add buttermilk and water in a large bowl.
Coat rings one at a time with buttermilk
Add flour to bowl
Now gently dip the same ring into buttermilk again, and then coat with corn meal.
Fry in hot oil until golden
Drain using paper towels.
Ingredients:
2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cups water
4 cups Crisco oil -- (or enough for your personal fryer)
Cooking Directions:
Slice onions 1/2-inch thick
Do not use the very small rings, save those for chopped onions.
Add buttermilk and water in a large bowl.
Coat rings one at a time with buttermilk
Add flour to bowl
Now gently dip the same ring into buttermilk again, and then coat with corn meal.
Fry in hot oil until golden
Drain using paper towels.
Big Boy's Tomato And Spice Dressing Recipe
Big Boy's Tomato And Spice Dressing Recipe
Ingredients:
1/2 cup Miracle Whip salad dressing
2 tablespoons ketchup
1 tablespoon Heinz 57 sauce
1 tablespoon Karo light corn syrup
Cooking Directions:
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.
Ingredients:
1/2 cup Miracle Whip salad dressing
2 tablespoons ketchup
1 tablespoon Heinz 57 sauce
1 tablespoon Karo light corn syrup
Cooking Directions:
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.
Red Lobster's Sole A La Meuniere Recipe
Red Lobster's Sole A La Meuniere Recipe
Serving Size: 4
Ingredients:
4 large sole fillets - (abt 1/2 lb ea)
2 sticks unsalted butter
All-purpose flour
Salt -- to taste
Freshly-ground white pepper -- to taste
6 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced shallot
Cooking Directions:
Season fillets with salt and pepper.
Dust fillets in flour and shake off excess.
For each fillet, heat 1 tablespoon of butter in a large skillet.
When foam subsides, saute sole 2 to 3 minutes on one side until brown.
Carefully turn and brown on other side 2 to 3 minutes.
Remove to a serving plate and keep warm, while cooking remaining fish.
Place remaining butter in a skillet.
When butter foams, add minced shallot, parsley and lemon juice.
Pour over fish and serve.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 large sole fillets - (abt 1/2 lb ea)
2 sticks unsalted butter
All-purpose flour
Salt -- to taste
Freshly-ground white pepper -- to taste
6 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced shallot
Cooking Directions:
Season fillets with salt and pepper.
Dust fillets in flour and shake off excess.
For each fillet, heat 1 tablespoon of butter in a large skillet.
When foam subsides, saute sole 2 to 3 minutes on one side until brown.
Carefully turn and brown on other side 2 to 3 minutes.
Remove to a serving plate and keep warm, while cooking remaining fish.
Place remaining butter in a skillet.
When butter foams, add minced shallot, parsley and lemon juice.
Pour over fish and serve.
This recipe yields 4 servings.
Red Lobster's Snuggled Salmon Recipe
Red Lobster's Snuggled Salmon Recipe
Serving Size: 2
Ingredients:
1 boned, skinned salmon fillets - (8 ounces ea)
1/2 pound lump blue crab meat
2 large mushrooms -- sliced thin
3 tablespoons Borson cheese
1 package frozen Filo dough
1/2 cup melted butter
=== SAUCE ===
2 cups orange juice
4 tablespoons fresh lemon juice
1 tablespoon minced shallots
1/2 pound butter -- cut into 1 inch pieces
1/4 cup heavy cream
Cooking Directions:
Thaw filo dough in the fridge for 3 to 4 hours.
Remove 6 sheets of the dough and place on the center of a cutting board.
Brush liberally with melted butter.
Place fillet in the center of the dough.
Line the sliced mushrooms on top of the salmon.
Place the crab meat on top of the mushrooms.
Spread the cheese evenly on top.
Fold one side of the dough over the salmon and press down lightly.
Roll up the other side and tuck ends under.
Brush the entire surface of the filo dough with melted butter.
Bake at 350 degrees for 12 to 15 minutes.
Place orange juice, lemon juice and minced shallot in a sauce pan and reduce over medium heat till 1 tablespoon of liquid is left.
Add cream and whisk in butter (cut into pieces).
Do not bring to a boil.
Place salmon on serving platter, surround with citrus sauce and sprinkle with fresh chopped parsley.
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
1 boned, skinned salmon fillets - (8 ounces ea)
1/2 pound lump blue crab meat
2 large mushrooms -- sliced thin
3 tablespoons Borson cheese
1 package frozen Filo dough
1/2 cup melted butter
=== SAUCE ===
2 cups orange juice
4 tablespoons fresh lemon juice
1 tablespoon minced shallots
1/2 pound butter -- cut into 1 inch pieces
1/4 cup heavy cream
Cooking Directions:
Thaw filo dough in the fridge for 3 to 4 hours.
Remove 6 sheets of the dough and place on the center of a cutting board.
Brush liberally with melted butter.
Place fillet in the center of the dough.
Line the sliced mushrooms on top of the salmon.
Place the crab meat on top of the mushrooms.
Spread the cheese evenly on top.
Fold one side of the dough over the salmon and press down lightly.
Roll up the other side and tuck ends under.
Brush the entire surface of the filo dough with melted butter.
Bake at 350 degrees for 12 to 15 minutes.
Place orange juice, lemon juice and minced shallot in a sauce pan and reduce over medium heat till 1 tablespoon of liquid is left.
Add cream and whisk in butter (cut into pieces).
Do not bring to a boil.
Place salmon on serving platter, surround with citrus sauce and sprinkle with fresh chopped parsley.
This recipe yields 2 servings.
Red Lobster's Snapper Veracruz Recipe
Red Lobster's Snapper Veracruz Recipe
Serving Size: 6
Ingredients:
6 snapper fillets - (8 oz ea)
Melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Veracruz Sauce -- (see below)
=== VERACRUZ SAUCE ===
1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup diced tomato
2 tablespoons tomato paste
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup chablis wine
1 teaspoon oregano
1/2 cup water
Cooking Directions:
To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.
Add all remaining ingredients, mix well.
Bring to boil and simmer 10 minutes.
To prepare the fish: Place fish fillets on a baking pan, skin-side down.
Baste fish with melted butter.
Sprinkle with salt and pepper.
Pour Veracruz Sauce over snapper filets.
Bake at 350 degrees for 15 to 20 minutes, until fish flakes easily.
Serve.
This recipe yields 6 servings.
Serving Size: 6
Ingredients:
6 snapper fillets - (8 oz ea)
Melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Veracruz Sauce -- (see below)
=== VERACRUZ SAUCE ===
1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup diced tomato
2 tablespoons tomato paste
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup chablis wine
1 teaspoon oregano
1/2 cup water
Cooking Directions:
To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.
Add all remaining ingredients, mix well.
Bring to boil and simmer 10 minutes.
To prepare the fish: Place fish fillets on a baking pan, skin-side down.
Baste fish with melted butter.
Sprinkle with salt and pepper.
Pour Veracruz Sauce over snapper filets.
Bake at 350 degrees for 15 to 20 minutes, until fish flakes easily.
Serve.
This recipe yields 6 servings.
Big Boy's Chicken Gravy Recipe
Big Boy's Chicken Gravy Recipe
Ingredients:
28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick
Cooking Directions:
In blender, combine broth, onion powder, bouillon powder and Bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
Serve immediately.
You can store this in the freezer for up to 4 months.
Ingredients:
28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick
Cooking Directions:
In blender, combine broth, onion powder, bouillon powder and Bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
Serve immediately.
You can store this in the freezer for up to 4 months.
Red Lobster's Shrimp Tree Recipe
Red Lobster's Shrimp Tree Recipe
Serving Size: 4
Ingredients:
1 styrofoam cone (18, 20, 22 or 24 inches
high)
Toothpicks
Curly lettuce, mustard greens, or kale
Cooked large shrimp -- tails on
Combination of cherry tomatoes, black
olives,
green olives, pineapple cubes, marinated
mushrooms, or baby corn - (select 2)
Cocktail sauce -- for shrimp
Lemon wedges -- for garnish
Cooking Directions:
Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.
Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.
Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.
You can leave toothpick handles or push them into the cone so the shrimp, olive or tomato can be picked from the tree with the fingers.
Garnish with lemon wedges.
Serve cocktail sauce in a separate bowl.
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
1 styrofoam cone (18, 20, 22 or 24 inches
high)
Toothpicks
Curly lettuce, mustard greens, or kale
Cooked large shrimp -- tails on
Combination of cherry tomatoes, black
olives,
green olives, pineapple cubes, marinated
mushrooms, or baby corn - (select 2)
Cocktail sauce -- for shrimp
Lemon wedges -- for garnish
Cooking Directions:
Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.
Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.
Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.
You can leave toothpick handles or push them into the cone so the shrimp, olive or tomato can be picked from the tree with the fingers.
Garnish with lemon wedges.
Serve cocktail sauce in a separate bowl.
This recipe yields 4 to 6 servings.
Red Lobster's Shrimp Slaw Recipe
Red Lobster's Shrimp Slaw Recipe
Serving Size: 6
Ingredients:
3 cups shredded cabbage (white or green)
1 1/2 cups shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp -- cooked, peeled,
and deveined
=== DRESSING ===
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey
Cooking Directions:
In a large bowl, toss vegetables together with shrimp.
Mix ingredients for dressing until smooth.
Toss vegetables together with dressing.
Refrigerate for at least 1 hour.
Mix well before serving.
This recipe yields 6 to 8 servings.
Serving Size: 6
Ingredients:
3 cups shredded cabbage (white or green)
1 1/2 cups shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp -- cooked, peeled,
and deveined
=== DRESSING ===
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey
Cooking Directions:
In a large bowl, toss vegetables together with shrimp.
Mix ingredients for dressing until smooth.
Toss vegetables together with dressing.
Refrigerate for at least 1 hour.
Mix well before serving.
This recipe yields 6 to 8 servings.
Red Lobster's Shrimp Salad Recipe
Red Lobster's Shrimp Salad Recipe
Serving Size: 2
Ingredients:
24 shrimp - (41/50 size) -- peeled, deveined,
blanched, and chilled
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely sliced celery
1 Cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well.
Refrigerate until served.
Cut cantaloupe in half.
Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with shrimp salad and garnish with fresh chopped parsley.
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
24 shrimp - (41/50 size) -- peeled, deveined,
blanched, and chilled
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely sliced celery
1 Cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well.
Refrigerate until served.
Cut cantaloupe in half.
Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with shrimp salad and garnish with fresh chopped parsley.
This recipe yields 2 servings.
Red Lobster's Shrimp Quiche Recipe
Red Lobster's Shrimp Quiche Recipe
Serving Size: 4
Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.
This recipe yields 4 to 6 servings.
Red Lobster's Shrimp Palm Tree Recipe
Red Lobster's Shrimp Palm Tree Recipe
Serving Size: 20
Ingredients:
10 pounds pre-cooked shrimp - (41/50 size)
2 boxes lobster picks or fancy plastic toothpicks
12 whole pineapples
1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle
1 quart cocktail sauce
2 tablecloths or beach towels to wrap around base
10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)
Cooking Directions:
Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.
Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.
Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top of the tree (do not push the toothpicks all the way in; they should be easy to remove).
Continue doing this in a spiral pattern until you reach the bottom of the tree.
Start the second row of shrimp just below the first and continue until you reach the bottom of the tree.
Stick the palm fronds in the top of the tree.
This recipe yields 20 servings.
Serving Size: 20
Ingredients:
10 pounds pre-cooked shrimp - (41/50 size)
2 boxes lobster picks or fancy plastic toothpicks
12 whole pineapples
1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle
1 quart cocktail sauce
2 tablecloths or beach towels to wrap around base
10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)
Cooking Directions:
Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.
Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.
Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top of the tree (do not push the toothpicks all the way in; they should be easy to remove).
Continue doing this in a spiral pattern until you reach the bottom of the tree.
Start the second row of shrimp just below the first and continue until you reach the bottom of the tree.
Stick the palm fronds in the top of the tree.
This recipe yields 20 servings.
Red Lobster's Shrimp Gazpacho Recipe
Red Lobster's Shrimp Gazpacho Recipe
Serving Size: 4
Ingredients:
20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup cooked peeled deveined shrimp - (100/200 count)
Cooking Directions:
Hold shrimp chilled until ready to serve.
Combine all ingredients (except shrimp) until thoroughly mixed.
Chill the vegetable mixture for at least 2 hours prior to serving.
Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup cooked peeled deveined shrimp - (100/200 count)
Cooking Directions:
Hold shrimp chilled until ready to serve.
Combine all ingredients (except shrimp) until thoroughly mixed.
Chill the vegetable mixture for at least 2 hours prior to serving.
Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.
This recipe yields 4 to 6 servings.
Red Lobster's Shrimp Diablo Recipe
Red Lobster's Shrimp Diablo Recipe
Serving Size: 4
Ingredients:
3 pounds large uncooked shrimp in shells -- (no heads)
1/2 pound unsalted butter
1 jar Kraft BBQ sauce
1/2 cup ketchup
1 tablespoon freshly-ground pepper
4 tablespoons liquid crab boil
1/4 cup red hot sauce
Cooking Directions:
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refirgerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce.
Let stand 1 hour.
Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).
Serving Size: 4
Ingredients:
3 pounds large uncooked shrimp in shells -- (no heads)
1/2 pound unsalted butter
1 jar Kraft
1/2 cup ketchup
1 tablespoon freshly-ground pepper
4 tablespoons liquid crab boil
1/4 cup red hot sauce
Cooking Directions:
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refirgerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce.
Let stand 1 hour.
Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).
Red Lobster's Shrimp Chowder Recipe
Red Lobster's Shrimp Chowder Recipe
Serving Size: 6
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
3 cans condensed clam chowder - (10 oz ea)
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 cup clam juice
1 tablespoon melted butter
1/4 teaspoon thyme
1/4 cup sherry
1 1/2 cups frozen corn
Fresh chives -- (optional)
Cooking Directions:
Remove tails from shrimp.
In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.
Cook over medium heat, stirring occasionally until hot, but not boiling.
Add shrimp and heat thoroughly.
Garnish with chives, if desired.
Serve with crusty bread.
This recipe yields 6 servings.
Serving Size: 6
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
3 cans condensed clam chowder - (10 oz ea)
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 cup clam juice
1 tablespoon melted butter
1/4 teaspoon thyme
1/4 cup sherry
1 1/2 cups frozen corn
Fresh chives -- (optional)
Cooking Directions:
Remove tails from shrimp.
In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.
Cook over medium heat, stirring occasionally until hot, but not boiling.
Add shrimp and heat thoroughly.
Garnish with chives, if desired.
Serve with crusty bread.
This recipe yields 6 servings.
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