pecan bars I have all those ingredients TY :D
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pecan bars I have all those ingredients TY :D
BUTTERNUT SQUASH AND SHRIMP BISQUE
1 cup chopped celery
2 cups diced onions
2 Tbs. butter
2 cups peeled shrimp
1 Tbs. Creole seasoning
1 bay leaf
1 Tbs. chopped garlic
3 cups diced butternut squash
5 cups seafood stock
2 cups heavy whipping cream
Saute onions and celery in butter over medium heat until soft. Add shrimp, seasoning and garlic and cook hard, allowing shrimp to stick and then scraping the bottom of the pot about 15 minutes. Add bay leaf and squash. Cook until squash is very soft about 30 minutes. Add stock and cook for an additional 20 minutes. Place soup into a food processor or blender and process until smooth. Return to the pot and add cream and allow to simmer for 5 minutes. Adjust seasonings and serve hot.
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GRILLED TUN WITH SUNDRIED TOMATO BASIL BUTTER
2 lemons
2 sticks of butter
Kosher salt and white pepper to taste
1 oz. sun-dried tomatoes, julienned
1/2 oz. fresh basil
4 (8 oz.) yellowfin tuna steaks
olive oil
salt and pepper to taste
2 Tbs. chopped garlic
1 lb. fresh spinach
For the sauce: Cut the lemons in half and squeeze them into a skillet. Place the skillet over medium-high heat and slowly add the butter one tablespoon at a time swirling the pan to keep the butter from separating. Season to taste with salt and pepper and strain into a clean pan. Add the sun-dried tomatoes and basil and set aside.
For the spinach: Heat one tablespoon of olive oil in a pan over medium-high heat. Add the garlic and cook for one minute. Add the spinach and toss the spinach so it wilts evenly. Season with salt and pepper. Set aside.
For the tuna: Heat one tablespoon of olive oil in a skillet over medium-high heat. Season the tuna liberally with salt and pepper. Add the tuna and sear on each side to medium rare. To serve, place some spinach on the center of each plate. Top with a piece of tuna and spoon on two ounces of sauce over the tuna.
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VEAL MARSALA
6 (2 oz.) baby white veal medallions, pounded thin
Creole seasoning to taste
1 cup flour
1/2 cup vegetable oil
2 Tbs. extra virgin olive oil
1 Tbs. chopped garlic
1 slice of Prosciutto de Parma, chopped
2 cups sliced mushrooms
1/2 Tbs. Italian seasoning
Kosher salt to taste
white pepper to taste
1/2 cup Flori Dry Marsala
1/2 cup chicken stock
2 Tbs. butter
1/2 cup chopped parsley
Season the veal with Creole seasoning and dust lightly in flour. Heat enough vegetable oil to coat the bottom of a skillet over medium high heat. Saute the veal for 30 seconds on each side and remove to a plate to keep warm. Discard the oil and add extra virgin olive oil and saute the garlic until fragrant. Add Prosciutto and mushrooms and saute for 5 minutes. Season with Italian seasoning and salt and pepper. Deglaze with the Marsala and reduce by half. Add chicken stock and bring to a boil. Reduce the heat to low and add the butter and parsley, swirling the pan until the butter is incorporated. Return the veal to the pan to heat through and serve on two plates.
I do not care for veal - substitute boneless chicken breast
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REDFISH POMODORO
1 pint cherry tomatoes, quartered
4 sun-driend tomatoes, chopped
1 Tbs. garlic, chopped
12 basil leaves, chopped
1/2 tsp. oregano, dry
1 Tbs. Kosher salt
1/2 tsp. round black pepper
1/4 cup extra virgin olive oil
8 (8 oz.) redfish fillets
8 sheets of parchment paper, cut into a large heart
Creole seasoning
For the marinated tomatoes: Combine the cherry tomatoes, sun-dried tomatoes, garlic, basil, oregano, salt, pepper and olive oil in a large stainless bowl and let it marinate for 2 hours.
For the fish: Place 2 tablespoons of marinated tomatoes and juices on one half of the parchment. Season the fish on both sides with Creole seasoning and place presentation side down on the tomatoes. Fold the parchment in half over the fish. Beginning at the seam, make a small fold and press the crease. Make the next fold by folding the previous fold in half. Continue along the edges creating a continuing seam. When you get to the end, fold the past piece under the fish. Turn the fish over so the presentation side is facing up. Bake in a preheated oven at 400 degrees for twelve to fifteen minutes. The parchment bag should be puffed up and not leaking and beginning to brown slightly. Serve immediately.
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MIXED BERRY TIRAMISU
1 1/2 boxes Ladyfingers
1 cup creme de cassis
2 pints strawberries
2 pints raspberries
2 pints blackberries
2 pints blueberries
2 cups sugar
2 quarts heavy cream
1 1/2 lbs. Mascarpone cheese
1 1/2 cups sugar
Place all the berries in a large mixing bowl and stir in 2 cups of sugar. Allow the berries to marinate while you prepare the remainder of the dish. In another mixing bowl, beat the heavy cream and remaining sugar to stiff peaks form. Fold in the softened Mascarpone cheese. Set aside. Layer half of the LadyFingers in a baking pan and drizzle with 4 ounces of creme de cassis. Layer half of the berries and juices over the moistened LadyFingers. Spread half of teh Mascarpone/whipped cream mixture over the berries and even out using a spatula. Repeat the process with ladyFingers, cassis, berries, and whipped cream. Smooth out the top, cover, and refrigerate.
SICILIAN SAUCE FOR FISH
¼ cup extra virgin olive oil
½ cup finely chopped red onion
2 Tbls. chopped garlic
1 pint cherry tomatoes, quartered
½ cup black olives, pitted and halved
½ cup green olives, pitted and halved
2 Tbls. fresh basil, chopped
1 tsp. dry oregano
2 tsp. salt
½ tsp. black pepper
2 Tbls. capers
2 oz. balsamic vinegar
In a large mixing bowl, combine all ingredients until completely incorporated. Allow to set at room temperature for one hour prior to serving. Serve with grilled, fried, or sautéed fish or chicken.
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PANEE VEAL
12 veal medallions
Creole seasoning to taste
1 cup seasoned flour
3 eggs
2 cups milk
2 cups seasoned Italian breadcrumbs
1 cup olive oil
2 cups heavy whipping cream
¼ cup butter
pinch of white pepper
½ cup Pecorino Romano cheese, grated
½ lb. Fettuccine
Cook pasta according to package directions. Drain and rinse under cold running water. Coat pasta lightly with olive oil. Set aside.
In a mixing bowl, combine eggs and milk to create an eggwash. Heat ¼ cup of oil in a skillet over medium-high heat. Season veal medallions with Creole seasoning. Dust each medallion in flour, dip into eggwash then coat with breadcrumbs, shaking off excess. Sauté veal in hot oil being careful not to crowd the skillet. The oil should come about halfway up the side of the veal. Cook each medallion approximately one minute or until golden brown. Carefully turn the veal and sauté on the other side for another minute. Remove the veal and drain on a plate lined with paper towels. Keep warm.
In another skillet, bring whipping cream to a rolling boil. Reduce the heat to simmer and add butter and pepper. Allow the butter to melt into the cream then add cheese, shaking pan until cheese is dissolved. Add cooked pasta and toss with the sauce. Serve three medallions with the pasta and sauce.
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PORK CHOP VALDOSTANA
4 (10-12 oz.) bone-in pork chops, butterflied
8 thin slices Prosciutto
4 slices Fontina cheese
salt and pepper to taste
4 Tbls. olive oil
1 cup sliced mushrooms
1.4 cup Porcini mushrooms
2 Tbls. chopped onions
1 Tbls. mined garlic
1 sprig of rosemary, chopped
1 cup Chianti wine
1 cup demi-glace
2 cups heavy whipping cream
1 Tbls. butter
Preheat oven to 350 degrees. Place a slice of Fontina between two slices of Prosciutto and lay inside each pork chop. Season chops well using salt and pepper. Heat two tablespoons of olive oil in a sauté pan over medium-high heat. Cook the pork chops until lightly browned on each side. Place the pan into the oven to finish the cooking process while preparing sauce.
Soak the Porcini mushrooms in one-half cup of hot water for about twenty minutes. Drain, reserving water and slice mushrooms. Heat two tablespoons of olive oil in a sauté pan over medium-high heat. Add the onions and garlic and cook until soft, approximately one minute. Add sliced mushrooms and cook an additional minute. Deglaze pan with red wine and reduce sauce by half. Add rosemary, Porcini mushrooms with reserved liquid and demi-glace. Bring mixture to a rolling boil, reduce heat to simmer and reduce sauce again by half. Add whipping cream and continue cooking sauce until thickened. Swirl in butter and season to taste using salt and pepper. Remove chops from oven and place one pork chop in the center of a dinner plate then top with the Porcini mushroom sauce.
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CAPELLINI GAMBERI
2 Tbls. extra virgin olive oil
9 (21-25 count) shrimp, peeled and deveined
Creole seasoning to taste
2 Tbls. sun-dried tomatoes, julienned
1Tbls. Minced garlic
2 Tbls. lemon juice
1 Tbls. sliced green onions
1Tbls. Creole seasoning
2 Tbls. chopped basil
¼ lb. Angel hair pasta
Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside.
Heat olive oil in a sauté pan over medium-high heat. Season the shrimp with Creole seasoning. Sauté shrimp until they begin to turn pink. Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. NOTE: It may be necessary to add a little water tot he skillet. Serve immediately.
Turkey Cabbage Stew
1 pound ground turkey
1 med.onion, chopped
3 garlic cloves, minced
4 cups chopped cabbage
2 medium carrots, sliced
1 can diced tomatoes, undrained, 28 ounces
3/4 cup water
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large saucpan cook turkey, onion, and garlic over med. heat or until meat is no longer pink, drain. Add the remaining ingredients. Bring to a boil cover and simmer for 6-8 minutes or until the veggies are tender.
Herbed Focaccia
1 loaf (1pound) frozen bread dough, thawed
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons rubbed sage
salt and pepper to taste
2 tablespoons olive or vegetable oil, divided
Place dough in a bowl. Combine the basil,oregano and sage, sprinkle 4 1/2 teaspoons over dough.Sprinkle with salt and pepper, knead into dough. Let rest for 10 minutes. Press into a greased 12-inch pizza pan. Let rest for 10 minutes then brush with 1 tablespoon oil. With a wooden spoon handle make indentations at 1 inch intervals. Bake at 425 for 10 minutes. Brush with remaining oil and sprinkle with remaining herb mixture. Bake 5 minutes longer or until golded brown. Cut into wedges and serve warm.
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glad to have been a part of this thread...wish i could post more recipes :D
:D
Rosemary Shortbread
1/4 Cup Powdered Sugar
9 T. Unsalted Butter
1 tsp. Lemon Zest
1 1/2 Cups All Purpose Flour
1 T. Granulated Sugar
Cream butter, powdered sugar and lemon zest.
Add flour and rosemary.
Mix until all is blended.
Roll out 3/8" thick and cut in any shape.
Bake at 350 until light brown for approximately 15 - 20 minutes
Sprinkle with Sugar
:p
Caramel Apple Dumpling
6 Granny Smith Apples
1 Sheet Puff Pastry (cut into 6 pieces)
1 Egg
1 Cup Granulated Sugar
2 T Ground Cinnamon
1 Bag Caramels
1/2 Can Evaporated Milk
With fork, break up egg into bowl and brush on each puff pastry square
Place peeled and cored apples in center and fill with cinnamon sugar mixture
Bring four corners together and egg wash the top
Sprinkle with a little cinnamon sugar
Bake at 400 for 20 minutes
Top with caramel (1 bag caramels to 1/2 can evaporated milk)
:D
Garlic Clove Bread
2 loaves frozen white bread dough,
thawed
1/3 cup butter, melted and cooled to
lukewarm
1/4 teaspoon basil
2 tablespoons chopped parsley
1 small onion, chopped
5 cloves fresh garlic, minced
Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10-inch Bundt pan. Combine the melted butter, basil, chopped parsley, onion and minced garlic. Pour over dough. Cover and let rise until double in size (about 11/2 hours). Bake in 375° oven until golden brown (about 30 - 35 minutes). Cool in pan for 10 minutes and then remove from pan and serve.
:D
Oyster and Parmesan Cheese Bake
2 pints oysters, freshly shucked and without liquor
1/4 cup butter
1 clove garlic, minced
1 Tbsp. lemon juice
1/4 cup seasoned bread crumbs
1 cup Parmesan cheese, shredded
Place oysters in the bottom of a shallow baking pan. Melt butter, then add garlic and lemon juice and pour over oysters. Sprinkle with bread crumbs and Parmesan cheese. Bake in the oven for 15 minutes on 375 degrees. Serve warm with hot sauce if desired.
The Skinny: Parmesan cheese is a hard cheese that is not supposed to be that bad for you. From what we understand, the soft cheeses have the highest fat content.
Plum Pork Roast
3 pound pork Roast
1 17-oz. can pitted plums with syrup
1 red onion, coarsely chopped
1 tsp. dry mustard
1 tsp. ground ginger
6 oz. can concentrated frozen lemonade
1 Tbsp. soy sauce
Place roast at the bottom of the crock-pot. Puree plums in a blender and add onions, dry mustard, ginger, lemonade and soy sauce. Pour over roast and cook in the crock pot on low for 4 - 5 hours or until pork is fully cooked. Slice pork and serve with plum sauce from the crock pot.
Glazed Carrots
6 cups carrots cut into 1-inch diagonal slices
(or use those little baby carrots)
1/4 cup orange juice
1/2 tsp. nutmeg
1/4 cup brown sugar
1 tsp. cornstarch
1/2 tsp. salt
1/4 cup butter
Cook carrots in a small amount of salted water until tender then drain water. Combine orange juice, nutmeg, brown sugar and cornstarch in a small sauce pan and mix until smooth. Pour over carrots and cook over low heat for several minutes until mixture thickens. Add salt and butter and toss. Serve hot.
Creamy Macaroni and Cheese
1/3 cup butter
1/3 cup flour
Salt and pepper to taste
2/3 cup milk
2 cups cheddar cheese, shredded
1 cup sour cream
2 cups uncooked macaroni, cooked until tender and drained
Melt butter in a saucepan, add flour and salt and pepper stirring constantly. Add milk and cheese and continue to stir until mixture starts to thicken. Add sour cream and macaroni and continue cooking for several minutes over low heat. Serve immediately.
Rice Pudding
3 cups milk
1/2 cup uncooked rice
1/2 cup raisins
1 Tbsp. butter
1 6-oz. package instant vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. nutmeg
In a saucepan, bring 1 cup of milk to a boil, stir in rice, raisins and butter. Cover and cook until milk is absorbed. Combine pudding and 2 cups of milk along with cinnamon and nutmeg and stir until mixture thickens. Add to rice and raisin mixture. Spoon into serving bowls and sprinkle with cinnamon. Serve warm or chilled.
Good Friends + Good Food + Good Fun = A GOOD LIFE !Quote:
flute : glad to have been a part of this thread...wish i could post more recipes
What more can a Cajun ask for ?
:D
POUNCE
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HiYa Jolie
POUNCE
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HiYa JayBird
HiYa Flute
HiYa All
:D
Veggie Pasta Break
1 jar (26 to 28 oz.) spaghetti sauce
3 cups rotini pasta or penne pasta, cooked, drained
1 pkg. (16 oz.) frozen vegetable blend, thawed
3/4 cup KRAFT 100% Grated Parmesan Cheese, divided
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
MIX spaghetti sauce, pasta, vegetables and 1/2 cup of the Parmesan cheese. SPOON into 13x9-inch baking dish or 3-quart casserole. Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese. BAKE at 375°F for 20 minutes.
Cheesy Garlic Bread
1 loaf French bread
2 Tbsp. olive oil
KRAFT Hearty Italian Style Shredded Cheese
CUT bread in half lengthwise; broil until golden brown. DRIZZLE with oil; sprinkle with cheese. BAKE at 400°F for 10 to 15 minutes or until cheese is melted.
** Special Extra: Sprinkle dried basil leaves over the bread halves before baking.