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Recipes
Shrimp Creole, Commander Palace's, Emeril Lagasse
By arthurlemay
Melt the butter in a large skillet over medium-high heat
- 4 teaspoons creole seasoning (see recipe)
- 2 tablespoons butter
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 4 bay leaves
- 1 teaspoon hot paprika
- 1 1/4 cups chicken stock
- 1 can (28 ounces) Italian tomatoes, chopped
- 3 scallions, sliced thin
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Frank's hot sauce
- 2 tablespoons vegetable oil
- 1 1/2 pounds large shrimp (~~20/lb), shelled and deveined, tails on
Mussels Caruso, Bertucci's
By arthurlemay
Heat the oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1 teaspoon garlic, diced
- 1 tablespoon capers, drained
- 1/2 teaspoon hot cherry peppers, chopped
- 2 tablespoons butter
- 1/4 cup white wine
- 1/2 cup clam juice or fish stock
- 1 pound mussels, scrubbed and debearded
- 2 tablespoons scallions, sliced
- 1 tablespoon parsley, chopped
- salt and pepper to taste
- 2 lemon wedges
- 2 breadsticks or bread slices, grilled
Garlic Butter
By arthurlemay
Mash the roasted garlic in the olive oil
- 1 pound butter, softened
- 6 cloves roasted garlic (in 1/4 cup e.v.o.o.)
- 3 cloves minced garlic
- 2 tablespoons fresh parsley, chopped
- 1/2 cup
- Parmesan cheese, grated
- Salt and pepper to taste
Macaroni & Cheese, Slow Cooker
By arthurlemay
Lightly spray the bottom and sides of a 4 1/2 to 6 quart slpow cooker with the vegetable oil cooking spray
- 1 tablespoon vegetable oil cooking spray
- 2 cups milk
- 1 can evaporated milk
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1/4 teaspoon dry mustard
- 2 cups cheddar cheese, grated
- 8 ounces dry macaroni
Whoopie Pies
By arthurlemay
Preheat oven to 350 degrees
- for The Whoopie Pies:
- 2 cups King Arthur flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa
- 1 cup sugar
- 1 egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 3/4 cup milk
- For The Filling:
- 3 tablespoons Marshmallow Fluff
- 1 stick margarine, at room temperature
- 1 cup Confectioner's sugar
- 1 teaspoon vanilla
Swedish Meatballs
By arthurlemay
Preheat oven to 200 degrees Tear the bread into pieces and place in a bowl along eith the milk
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarifed butter
- 1/2 cup diced onions
- 1 teaspoon kosher salt, plus a pinch
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup King Arthur all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Meatloaf, Kansas City
By arthurlemay
Preheat oven to 350 degrees
- 2 ounces olive oil
- 2 onions, diced
- 3-4 stalks celery, diced
- 1 green pepper, diced
- 3 tablepoons garlic, minced
- 6 ounces French bread, crusts removed
- 1/2 cup milk
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- 2 tablespoons Kansas City dry rub (see recipe)
- 3 1/4 pounds ground beef
- 1 cup barbecue sauce
Easy Marinara Sauce
By arthurlemay
Easy to make. Goes well with the Skillet Meatballs and any pasta
- 2 t extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 T tomato paste
- 2 T sherry or wine
- 28 oz. can crushed tomatoes
- 14.5 oz. diced tomatoes
- 3 T fresh parsley, chopped
- 2 T fresh basil, chopped1 t dried oregano
- 1/4 t red pepper flakes
- 1 t granulated sugar
- 3/4 t kosher salt
Seafood Fra Diavolo
By arthurlemay
In a medium sized skillet over medium-high heat, heat the olive oil
- 2 tablespoons olive oil
- 1/2 pound scallops
- 1/2 pound jumbo shrimp, peeled and deveined
- 2 cloves garlic, crushed
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 teaspoon red pepper flakes
- 1/2 cup marinara sauce
- 12-14 littleneck clams
- 1/2 pound linguine. cooked and drained
- 1 tablespoon basil, chopped, for garnish
- 1 tablespoon parsley, chopped, for garnish
Sloppy Joes
By arthurlemay
An easy way to turn ground beef into a delicious sndwich or entree
- 1 tablespoon olive oil
- 1/2 cup minced carrots (can substitute chopped bell pepper)
- 1 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves minced garlic
- 1 pinch salt, A/R
- 1 1/4 pounds ground beef
- 1/2 cup ketchup
- 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, pureed)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons light brown sugar
- 1 pinch ground cloves
- 1/2 teaspoon dried thyme
- 1 pinch cayenne pepper
- 2 turns freshley ground pepper
- 4 hamburger buns