Suedo's profile page
Recipes
STUFFED BAKED POTATOES
By suedo
Bake potatoes until done. Cut in half lengthwise
- 6 lg. baking potatoes
- 1 stick butter, melted
- 1 (8 oz.) sour cream
- 1 (8 oz.) shredded cheddar cheese
- 8-10 slices cooked & crumbled bacon
- Salt & pepper to taste
- Lawry's seasoning to taste
BRAISED SHORT RIBS
By suedo
emerils recipe
- 2 tablespoons vegetable oil
- 2 1/2 pounds short ribs, cut into individual ribs
- 2 tablespoons Creole seasoning
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 cup peeled, seeded and chopped fresh or canned tomatoes
- 2 tablespoons chopped garlic
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 2 teaspoons black pepper
- 2 quarts beef broth
- 1/4 cup chopped scallion (green part only), for sprinkling
BRAISED SHORT RIBS
By suedo
emerils recipe
- 2 tablespoons vegetable oil
- 2 1/2 pounds short ribs, cut into individual ribs
- 2 tablespoons Creole seasoning
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 cup peeled, seeded and chopped fresh or canned tomatoes
- 2 tablespoons chopped garlic
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 2 teaspoons black pepper
- 2 quarts beef broth
- 1/4 cup chopped scallion (green part only), for sprinkling
Chicken Alfredo and Rice Casserole
By suedo
1. Preheat oven to 350 degrees F
- 1 10-oz. container refrigerated light Alfredo pasta sauce
- 1/2 cup milk
- 2-1/2 cups cooked white rice or wild rice
- 2 cups cubed cooked chicken
- 1 cup frozen peas
- 1/3 cup chopped bottled roasted red sweet peppers
- 1/4 cup slivered almonds, toasted (optional)
- 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
- 1 cup soft bread crumbs
- 1 Tbsp. butter, melted
Savory Herb-Stuffed Mushrooms
By suedo
Preheat oven to 425 degrees F
- 24 medium mushrooms, about 1 pound
- 6 tablespoons reduced-fat stick margarine
- 1 small onion, chopped
- 1/4 teaspoon garlic powder, or 2 cloves garlic, minced
- 1 (3-ounce) package low-fat cream cheese, softened
- 3 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
- 1 cup packaged herb-seasoned stuffing croutons
Creamy Basil Chicken
By suedo
1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic
- 2 cups sliced mushrooms
- 2 medium red and/or yellow sweet peppers, cut into strips
- 1 large onion, sliced
- 4 oz. cooked bacon, chopped
- 8 cloves garlic, minced
- 3 Tbsp. quick-cooking tapioca, crushed
- 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
- 1 cup chicken broth
- 1/4 cup dry white wine or vermouth
- 1 lb. asparagus spears
- 1/3 cup whipping cream
- 1/2 cup plus 2 Tbsp. snipped fresh basil
- 2 cups hot cooked orzo pasta
- 2 Tbsp. grated Parmesan cheese
- Directions
Shrimp à la Grecque
By suedo
1.Heat the broiler. 2.Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and sauté 2...
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 14-ounce cans diced tomatoes (or whole tomatoes, seeded and chopped)
- 1 pound large shrimp (cleaned)
- 1/2 cup chopped fresh parsley
- 1 cup crumbled feta cheese
- lemon juice
HomepageFood & RecipesBrowse All Recipes..Spaghetti With Roasted Tomatoes and Herbs
By suedo
1.Heat oven to 400° F. Cook the pasta according to the package directions; drain and return it to the pot
- 12 ounces spaghetti (3⁄4 box)
- 2 pounds cherry tomatoes (about 6 cups)
- 6 cloves garlic, smashed
- 3 tablespoons olive oil, plus more for serving
- kosher salt and black pepper
- 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Roasted Tomatoes With Shrimp and Feta
By suedo
1.Preheat oven to 450°F. Place the tomatoes in a large baking dish
- 5 large tomatoes, cut into eighths
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 cup Feta, crumbled
Bacon Wrapped Shrimp and Scallops
By suedo
Preheat oven to 425 degrees F
- 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
- 12 large sea scallops, trimmed and well drained
- 1 lime, juiced and zested
- 1 tablespoon toasted sesame oil
- 1 tablespoon grill seasoning or coarse salt and black pepper
- 1 teaspoon hot red pepper flakes
- 12 slices center cut or applewood smoked bacon, cut in 1/2
- Toothpicks
- 3 scallions, very thinly sliced on an angle