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Recipes
Roasted Shrimp and Orzo
By emp1438
Delicious....the longer it sits throughout the day, the better it taste
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
French Onion Dip
By emp1438
1. Cook onion in butter or margarine in a medium skillet about 5 minutes or until tender; cool
- 1-1/2 cups chopped sweet onion (such as Vidalia or Walla Walla)
- 2 Tbsp. butter or margarine
- 1 8-oz. carton dairy sour cream
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1/8 tsp. cayenne pepper
- 4 tsp. snipped fresh chives
- Milk (optional)
- Fresh chives (optional)
- Chips and/or sliced fresh vegetables
Red Wine Sangria
By emp1438
Recipe courtesy Bobby Flay
- 2 bottles red Spanish table wine
- 1 cup brandy
- 1/2 cup triple sec
- 1 cup orange juice
- 1 cup pomegranate juice
- 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
- Orange slices
- Apple slices
- Blackberries
- Pomegranate seeds
Vanilla Bean Creme Brulee
By emp1438
Vanilla Bean Creme Brulee Notes You can use any kind of vanilla bean for this, but Tahitian is particularly nice
- Ingredients
- ■2 Cups whipping cream
- ■1/2 Cup sugar
- ■1 Tahitian vanilla bean, split lengthwise
- ■1/4 teaspoon finely ground pepper
- ■5 large egg yolks
- ■6-12 teaspoons sugar
Clams And Garlic
By emp1438
Directions Wash clams to remove any dirt or sand
- 50 small clams in shell, scrubbed
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons butter
- 1/2 cup chopped fresh parsley
Prime Rib Roast
By emp1438
Recipe courtesy Emeril Lagasse
- 1 (about 14 to 16 pound) beef rib, roast ready
- Essence, recipe follows
- 12 cloves of peeled garlic
- 6 sprigs of fresh thyme
- 1 large onion, sliced 1/4-inch thick
- Salt and freshly cracked black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Peanut Butter Cups
By emp1438
For miniature Peanut Butter Cups, line miniature muffin cups with liners; divide chocolate and peanut butter mixtur
- 8 (1-oz) square semi-sweet baking chocolate, divided
- 1 1/3 C semi-sweet or milk chocolate chips, divided
- 2 T. vegetable shortening, divided
- 1/2 C creamy peanut butter
- 2 T. butter, softened
- 1/4 C. plus 2 T. powdered sugar, sifted
Roast Beef - Any Night Roast Beef
By emp1438
Preheat oven to 375. Score roast lightly, criss-crossing diagonally, using tip of small paring knife
- 1 eye round roast (3 lbs.
- 1/2 cup zesty italian dressing
- 1 Tbsp. prepared horseradish
- 1 tsp. dried rosemary leaves
Five-spice Almond-Stuffed Dates
By emp1438
Cover a sheet tray with parchment paper
- • 1-2 tablespoons Chinese five-spice powder
- • 1 1/2 tablespoons butter
- • 36 whole almonds
- • 36 pitted dates
- • Bacon, cut crosswise into three equal pieces
- • Brown sugar, for sprinkling
- • Toothpicks
Chicken with Mustard Cream Sauce
By emp1438
Recipe Courtesy of Cathy Lowe
- 4 chicken breasts, skinless and boneless
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 green scallions, sliced
- 1 garlic clove, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- Salt and pepper