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Recipes
SPICY SHRIMP
By gammy
PREHEAT OVEN TO 425 DEGREES IN MEDIUM BOWL, WHISK CHEESE, PEPPER FLAKES, LEMON ZEST, DRIED OREGANO AND SALT
- 1/2 CUP FRESHLY GRATED PARMIGIAN0-REGGIANO CHEESE
- 2 TABLESPOONS OLIVE OIL
- 2 TABLESPOONS CALABRIAN CHILE PASTE IR RED PEPPER FLAKES
- 1 TEASPOON GRATED LEMON ZEST
- 1/4 TEASPOON DRIED OREGANO
- 1/4 TEASPOON KOSHER SALT
- 1 POUND LARGE SHRIMP, PEELED AND DEVEINED (TAILS INTACT)
BEST EVER POTATOES
By gammy
SERVES 10
- 7 CUPS RED SKIN POTATOES, CUBED
- 1 CUP CHOPPED ONION
- 1 8 OUNCES SOUR CREAM
- 1 CUP MONTEREY JACK CHEESE
- 1 CUP SHREDDED CHEDDAR CHEESE
- 1/2 TEASPOON SALT
- 1/4 - 1/2 TEASPOON GROUND RED PEPPER
- 2 MEDIUM TOMATOES, CHOPPED (OPTIONAL)
CAULIFLOWER BUFFALO BITES
By gammy
FRANK'S RED HOT SAUCE A MUST FOR THIS RECIPE AMAZING SIDE DISH 4 SERVINGS
- 1 LARGE HEAD OF CAULIFLOWER; CUT INTO BITE SIZE FLORETS
- 3 TABLESPOONS OLIVE OIL; TO DRIZZLE
- 2 TEASPOONS GARLC POWDER
- 1/4 TEASPOON SALT; TO TASTE
- 1/8 TEASPOON PEPPER; TO TASTE
- 2 TABLESPOONS BUTTER; MELTED
- 2/3 CUP FRANK'S HOT SAUCE
CUMIN LIME COLESLAW
By gammy
STIR TOGETHER THE MAYONNAISE, LIME JUICE, HONEY CUMIN, SALT AND CAYENNE PEPPER
- 1/2 CUP MAYONNAISE
- 2 TABLESPOONS FRESH LIME JUICE
- 1/2 TABLESPOON HONEY
- 3/4 TEASPOON GROUND CUMIN
- 1/2 TEASPOON KOSHER SALT (START WITH 1/4 TEASPOON IF USING TABLE SALT)
- 1/8 TEASPOON CAYENNE PEPPER
- 1 14 14 OUNCE BAG OF COLESLAW MIX WITH CARROTS
- 2 GREEN ONION, THINLY SLICED
CHICKEN POP PIE
By gammy
320 CALORIES PER SERVING
- STIR IN:
- 2 TABLESPOONS OLIVE OIL
- 2 DICED ONIONS
- 3 PEELED DICED POTATOES
- 1-1/2 CUPS DICED OR SLICED CARROTS
- 1 TABLESPOON MINCED GARLIC
- COOK FOR 10 MINUTES
- ADD 3 TABLESPOON FLOUR AND COOK FOR 3 MINUTES
- WHISK IN 3 CUPS FAT FREE CHICKEN BROTH, BRING TO A SIMMER, AND COOK FOR 15 MINUTES, STIRRING OCCASIONALLY.
- 4 CUPS DICED, COOKED CHICKEN
- 1 CUP FROZEN PEAS
- 1 TEASPOON SALT
- 1/2 TEASPOON PEPPER
SUGAR SNAP PEAS WITH GINGER AND GARLIC
By gammy
VERY GOOD
- 1 TABLESPOON OLIVE OIL
- 2 SHALLOTS, THINLY SLICED
- 1 TABLESPOON FINELY CHOPPED ONIONS
- 1 GARLIC CLOVE, FINE CHOPPED
- 1/2 CUP WATER
- 3/4 POUND SUGAR SNAP PEAS
- PEELED FRESH GINGER
QUINOA WITH TOASTED ALMONDS & CRANBERRIES
By gammy
GLUTEN FREE GRAIN (RINSE BEFORE COOKING TO REMOVE CHEMICAL COMPOUND SAPONIN FROM THE OUTER COAT AND RID OF BITTERNE...
- 1 CUP QUINOA
- 1/2 CUP SLICED BLANCHED ALMONDS
- 1 CUBE BROTH STOCK
- 1-1/2 CUPS BOILING WATER
- 1/2 TEASPOON SALT
- 1 CINNAMON STICK
- 1 BAY LEAF
- 1/2 CUP DRIED CRANBERRIES
SAUTEEING VEGGIES: A QUICK BOIL
By gammy
CAN USE ANY VEGETABLE CAULIFLOWER BROCCOLI CARROTS ASPARAGAS ETC
- EXAMPLE:
- 1 LB BROCCOLI, CUT INTO SLIM FLORETS
- 1 TABLESPOON OLIVE OIL
- 2 CLOVES GARLIC, MINCED
- 1/2 TEASPOON DRIED RED PEPPER FLAKES
- 1 TEASPOON GRATED LEMON ZEST
- 1 TABLESPOON GRATED PARMESAN
- SALT FOR THE BOILING WATER
NESTED POTATO SKINS
By gammy
COOK TIME 25 MINUTES, PREP TIME 15 MINUTES SERVES 6-12
- 3 CUPS GRATED RUSSET POTATOES OR THAWED FROZEN SHREDDED HASH BROWNS
- (A 20 OUNCE PACKAGE OF FROZEN HASH BROWNS, THAWED, WILL WORK)
- 1-1/2 COLBY JACK CHEESE
- 16 OUNCE SOUR CREAM
- 3/4 CUP SHREDDED PARMESAN CHEESE
- 5 SLICES COOKED AND CRUMBLED BACON
- 1-1/2 TEASPOON SALT
- 1 TEASPOON ONION POWDER
- 1/2 GARLIC POWDER
- 2 BEATEN EGG WHITES
- 1/4 CUP CHOPPED FRESH CHIVES OR PARSLEY
- FRESHLY GROUND PEPPER TO TASTE
CREAMY GARLIC BUTTER TUSCAN SHRIMP
By gammy
PREP TIME 15 MINUTES TOTAL TIME 35 MINUTES CREAMY GARLIC BUTTER TUSCAN SHRIMP CAN BE SERVED OVER PASTA, RICE OR S
- 2 TABLESPOONS BUTTER
- 6 CLOVES GARLIC, FINELY DICED
- 1 POUND SHRIMP, TAILS OFF
- 1 SMALL YELLOW ONION, DICED
- 1/2 CUP WHITE WINE, OPTIONAL
- 5 OUNCES JARRED SUN-DRIED TOMATO STRIPS IN OIL, DRAINED
- 1-3/4 CUPS HALF AND HALF
- SALT AND PEPPER TO TASTE
- 3 CUPS BABY SPINACH LEAVES
- 2/3 CUPS PARMESAN CHEESE, FRESHLY GRATED
- 1 TEASPOON CORNSTARCH MIXED WITH 1 TABLESPOON OF WATER, OPTIONAL
- 2 TEASPOOS DRIED ITALIAN HERBS
- 1 TABLESPOON FRESH PARSLEY, CHOPPED