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Recipes
SHRIMP SCAMPI WITH CURRY MANGO BUTTER
By gammy
THIS RECIPE CAME FROM HOLLAND AMERICA CRUISE COOKING COURSE
- FOR THE CURRY MANGO BUTTER
- 2 TABLESPOONS OLIVE OIL
- 1/4 CUP FINELY CHOPPED ONION
- 2 TABLESPOONS YELLOW CURRY POWDER
- 1 TEASPOON OF HIGH QUALITY CHILI POWDER
- 1 MANGO PUREED
- 2 TABLESPOONS FRESH LIME JUICE
- 2 STICKS UNSALTED BUTTER, SOFTENED
- KOSHER SALT AND FRESH GROUND PEPPER
- FOR THE SHRIMP SCAMP
- 1 POUND LARGE SHRIMP, SHELLED AND DEVEINED
- OLIVE OIL FOR BRUSHING THE SHRIMP
- KOSHER SALT AND FRESH GROUND PEPPER
- CURRY MANGO BUTTER
SPICY ROASTED ASPARAGUS
By gammy
IN A LARGE BOWL, DRIZZLE SPEARS WITH OLIVE OIL, CAJUN SEASONING AND SALT
- 1 POUND ASPARAGUS (ENDS CUT OFF)
- 2 TABLESPOONS OLIVE OIL
- 1 TEASPOON CAJUN SEASONING
- 1/4 TEASPOON SALT
FONDUE SAUCES
By gammy
3 DIFFERENT SAUCES TO SERVE WITH BEEF OR CHICKEN FONDUE
- CURRY SAUCE:
- 1/2 CUP MAYONNAISE
- 2 TABLESPOONS CURRY POWDER
- 2 TABLESPOONS MILK
- 1/2 TEASPOON HOT PEPPER SAUCE
- MUSTARD SAUCE:
- 1/4 CUP MAYONNAISE
- 1/4 CUP DIJON MUSTARD
- 1 TEASPOON HOT PEPPER SAUCE
- 1 GARLIC CLOVE, MINCED
- ONION-HORSERADISH SAUCE:
- 1/4 CUP FINELY CHOPPED ONION
- 1/4 CUP MAYONNAISE
- 1 TABLESPOON PREPARED HORSERADISH
- 2 TEASPOONS WATER
- 1/4 TEASPOON HOT PEPPER SAUCE
PESTO
By gammy
FREEZE IN ICE CUBE TRAYS
- 2 CUPS FRESH BASIL LEAVES, FIRMLY
- PACKED
- 1/4 CUP OLIVE OIL
- 2 TABLESPOONS PINE NUTS
- 1 TEASPOON SALT
- 1/4 TEASPOON PEPPER
- 1/2 CUP PARMESAN CHEESE, FRESHLY GRATED
- (NOT SHAKER KIND)
- 1 CLOVE GARLIC, CRUSHED
HONEY GLAZED CHICKEN
By gammy
MELT BUTTER IN SHALLOW BAKING PAN AND MIX IN REMAINING INGREDIENTS
- 1/2 STICK MARGARINE
- 1/2 CUP HONEY
- 1/4 CUP MUSTARD
- 1 TEASPOON SALT
- 1/2 TEASPOON BLACK PEPPER
- 1/2 TEASPOON CURRY POWDER
- SEVERAL BONELESS CHICKEN BREASTS
APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE
By gammy
PREHEAT THE OVEN TO 350 DEGREES
- 1/2 CUP CHOPPED WALNUTS
- 1/4 CUP CRANBERRIES
- 1/4 CUP BALSAMIC VINEGAR
- 1 CUP RED ONION, CHOPPED
- 1 TABLESPOON WHITE SUGAR
- 1 TABLESPOON DIJON-STYLE PREPARED
- MUSTARD
- 1 CUP VEGETABLE OIL
- 10 CUPS MIXED SALAD GREENS, RINSED
- AND DRIED
- 2 RED DELICIOUS APPLES, CORED AND
- THINLY SLICED
- SALT AND PEPPER TO TASTE
KITCHEN EQUIVALENCY
By gammy
USE THIS FOR EQUIVALENTS
- A PINCH = 1/8 TSP OR LESS
- 3 TEASPOON = 1 TABLESPOON
- 2 TABLESPOONS = 1/8 CUP
- 4 TABLESPOONS = 1/4 CUP
- 16 TABLESPOONS = 1 CUP
- 5 TABLESPOONS + TSP = 1/3 CUP
- 4 OUNCES = 1/2 CUP
- 8 OUNCES = 1 CUP
- 16 OUNCES = 1 POUND
- 1 OUNCE = 2 TBSP LIQUID
- 1 CUP OF LIQUID = 1/2 PINT
- 2 CUPS = 1 PINT
- 2 PINTS = 1 QUART
- 4 CUPS OF LIQUID = 1 QUART
- 1 QUART = 4 CUPS
- 4 QUARTS = 1 GALLON
- 8 QUARTS = 1 PECK
- 1 JIGGER = 1-1/2 OZ (3 TBSP)
CHICKEN & CITRUS SALAD
By gammy
COMBINE ALL INGREDIENTS SERVE IMMEDIATELY
- 4 CUPS BABY SPINACH LEAVES AND TORN
- MIXED SALAD GREENS
- 2 CUPS SLICED FRESH STRAWBERRIES
- 1 CAN (15OZ) MANDARIN ORANGES,
- DRAINED
- 1/2 POUND SUGAR PEAS, HALVED
- 1 6 OZ DELI OVEN ROASTED CHICKEN
- BREASTS - CUT
- 1/2 WALNUT HALVES, TOASTED
- 1/2 CUP LIGHT RASPBERRY VINAGRETTE
- DRESSING.
BUFFALO CHICKEN MINI BITES
By gammy
PREP TIME: 10 MINUTES COOK TIME 5 MINUTES SERVES 6
- 8 OZ. CREAM CHEESE, SOFTENED
- 1 OZ. PACKAGE RANCH DRESSING MIX
- 1/2 CUP DAIRY SOUR CREAM
- 1/2 COOKED CHICKEN BREAST, FINELY DICED
- 1/3 CUP CELERY, FINELY DICED
- 3/4 CUP SHREDDED SHARP CHEDDAR CHEESE, DIVIDED
- 30 MINI FILLO SHELLS (2 PACKAGES)
- 1/3 CUP BUFFALO WING SAUCE
- 1 SPRING ONION, SLICED
WALDORF COLE SLAW
By gammy
PREP TIME: 15 MINUTES INACTIVE PREP TIME: 2 HOURS MAKES 10 SERVINGS
- 1/2 CUP SOUR CREAM
- 1/3 CUP MAYONNAISE
- 1/3 CUP SUGAR SUBSTITUTE (SPENDA)
- 1/2 CUP SHELLED WALNUTS, COARSELY CHOPPED
- 2 TABLESPOONS RED WINE VINEGAR
- 12 OUNCES WHITE CABBAGE SHREDDED
- 4 OUNCES RED CABBAGE, SHREDDED
- 1 TEASPOON KOSHER SALT
- 1/8 TEASPOON FRESHLY GROUND BLACK PEPPER
- 1/4 TEASPOON GROUND NUTMEG