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Recipes
*OLD BAY SHRIMP SALAD
By stepjo7269
Southern Living, August 2005 By: Carrie McCormick, Belmont, North Carolina
- Directions:
- 3 quarts water
- 1/4 cup Old Bay seasoning
- 2 pounds unpeeled, medium-size fresh shrimp
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped onion
- 1/3 cup light mayonnaise
- 2 tablespoons lemon juice
- 3/4 teaspoon Old Bay seasoning
- 1/4 teaspoon seasoned pepper
- 8 green leaf lettuce leaves (optional)
- Assorted crackers (optional)
- ●Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain.
- ●Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
- ●Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.
BLUEBERRY CREAM PIE
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Filling:
- 15 ounce package Pillsbury All Ready Pie Crust
- 1 teaspoon flour
- ½ cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- ½ cup water
- 1 tablespoon lemon juice
- 2 tablespoons margarine or butter
- 3 cups blueberries
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- Directions:
- ● Heat oven to 450 degrees F.
- ● Prepare pie crust according to package directions for unfilled one-crust pie.
- ● Bake at 450 degrees for 9 to 11 minutes or until lightly browned; cool.
- ● In a medium saucepan, combine sugar, cornstarch and salt; stir in water and lemon juice and blend well.
- ● Cook over medium heat until mixture boils and thickens; remove from heat.
- ● Stir in margarine, then blueberries; cool.
- ● In a medium bowl, beat cream until soft peaks form.
- ● Blend in powdered sugar and vanilla; beat until stiff peaks form.
- ● Spoon half of whipped cream mixture into cooled baked crust.
- ● Top with blueberry mixture; top with remaining whipped cream.
- ● Refrigerate at least 2 hours or until set.
ORANGE ROUGHY WITH ORAGE SAUCE
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 1/2 lb orange roughy fillets
- 1/3 t. stemmed fresh lemon thyme
- 1 T. water
- 2 chopped red onions
- 1 orange, sectioned
- orange peel, thinly sliced
- 1/3 bunch, stemmed fresh cilantro
- 1/8 t. salt
- ●Rinse fish and pat dry.
- ●Pat thyme on both sides, set aside.
- ●Heat water in non-stick skillet over medium high heat. Add 1/2 of the onion and salt and cook stirring until onions are soft (3-4 minutes).
- ●Add fish and reduce heat to medium and cover pan. Cook until fish flakes easily (6-8 minutes).
- ●Toss remaining onion, orange sections, peel, cilantro and salt and serve over cooked fish.
*COOKOUT CARAMEL S'MORES
By stepjo7269
Taste of Home Light & Tasty By: Martha Haseman, Hinckley, Illinois
- Directions:
- 8 large marshmallows
- 2 teaspoons fat-free chocolate syrup
- 4 whole reduced-fat graham crackers, halved
- 2 teaspoons fat-free caramel ice cream topping
- ●Using a long-handled fork, toast marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally.
- ●Drizzle chocolate syrup over four graham crackers; top each with two toasted marshmallows.
- ●Drizzle with caramel topping.
- ●Cover with remaining graham crackers.
*GERMAN CHOCOLATE CREAM PIE
By stepjo7269
Taste of Home's Quick Cooking By: Genise Krause of Sturgeon Bay, Wisconsin
- Directions:
- 1 package (4 ounces) German sweet chocolate
- 1/3 cup milk
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- Whipped topping, fresh mint and chocolate dessert decorations, optional
- ●In a saucepan over low heat, cook the chocolate and milk until chocolate is melted; stir until smooth.
- ●In a bowl, beat cream cheese and sugar until smooth. Stir in chocolate mixture. Fold in whipped topping. ●Spoon into crust.
- ●Freeze until firm. May be frozen for up to 3 months.
- ●Remove from the freezer 10 minutes before serving.
- ●Garnish with whipped topping, mint and chocolate dessert decorations if desired.
RASPBERRIES IN A CUSTARD CREAM
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Custard:
- 2 cups fresh raspberries
- 3 eggs, well beaten
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cups half-and-half or milk
- 2 tablespoons orange juice
- Raspberry Sauce:
- 1 cup fresh raspberries
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon orange juice
- Directions:
- ● In the top of a double boiler or heavy saucepan, combine eggs, 1/4 cup sugar and salt.
- Gradually add half-and-half.
- ● Cook over low heat, stirring constantly, until mixture coats metal spoon, about 6 minutes. (Do not boil.)
- ● Remove from heat; stir in 2 tablespoons orange juice; cover and refrigerate until cool.
- ● Puree 1 cup raspberries by pressing through a sieve or processing in food processor.
- ● In a small saucepan, combine 3 tablespoons sugar and cornstarch. Gradually add pureed raspberries; cook over medium heat until mixture thickens, stirring constantly.
- ● Remove from heat; stir in 1 tablespoon orange juice; cool.
- ● To serve, soon about 1/3 cup custard sauce onto each large dessert pate.
- ● Spoon 2 tablespoons raspberry sauce over custard sauce, making a decorative design as desired.
- ● Top with ½ cup raspberries.
HOISIN DIPPING SAUCE
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1 clove garlic, minced
- 2 teaspoons oil
- 1/2 cup hoisin sauce
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1/4 teaspoon (or more) hot sauce or red pepper flakes
- 2 tablespoons chopped peanuts
- ● Saute garlic in oil until fragrant.
- ● Stir in remaining ingredients except peanuts.
- ● Remove from heat and let cool. Divide among individual bowls.
- ● Sprinkle with peanuts.
BAKED APRICOT CHICKEN
By stepjo7269
Allrecipes By: Shang
- Directions:
- 12 chicken thighs
- 1 cup apricot preserves
- 1 cup French dressing
- 1 (1 ounce) package dry onion soup mix
- ●Preheat oven to 350 degrees F.
- ●In a medium bowl combine the jam, dressing and soup mix. Mix together.
- ●Place chicken pieces in a 9x13 inch baking dish.
- ●Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
DOT'S TARTAR SAUCE
By stepjo7269
Southern Living July 2006
- Preparation:
- 1 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon black pepper
- Garnish: fresh chopped chives
- 1 . Stir together first 8 ingredients until blended. Cover and chill until ready to serve. Garnish, if desired.
GLORIA THOMAS' SPICEY CRACKERS
By stepjo7269
Dee Gray's friend
- 1 1/2 cups oil (olive)
- 1 pkg. dry Hidden Valley Origianl Salad Dressing Mix
- 2 tlbs. crushed red pepper
- 4 sleeves saltines crackers
- ● Mix first 3 ingredients together in bowl.
- ● Empty two sleeves of crackers into a gallon zip lock bag. Pour 1/2 mixture over crackers. Seal bag and turn from side to side to coat crackers.
- ● Add the remaining two sleeves of crackers and pour rest of mixture over crackers. Seal bag and continue to turn, best if made a day before serving.