Arthurlemay's profile page
Recipes
Garlic Breadsticks, Olive Garden's
By arthurlemay
Make thin, like regular breadsticks
- FOR THE BREADSTICKS
- 3/4 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- 1 cup plus 1 tablespoon warm water
- 3 cups bread flour, plus more for the surface
- 1.5 teaspoons salt
- 1/4 cup butter, melted, plus more for greasing bread bowl
- FOR THE TOPPING
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic salt
Scallops, Caramelized
By arthurlemay
This recipe goes great with Chinese rice noodles with snow peas recipe
- 7 teaspoons sugar, divided
- 10 teaspoons water, divided
- 2 tablespoons fish sauce
- 2 teaspoons minced fresh ginger
- 4 teaspoons fresh lime juice
- 1 teaspoon garlic, minced
- 1/4 teaspoon crushed red pepper
- cooking spray, as required
- 1/4 teaspoon freshly ground black pepper
- 16 large sea scallops (about 1 1/2 pounds)
- 4 lime wedges
Finnan Hadie Casserole, The Kernwoods
By arthurlemay
Chef Daniel MacIntyre's recipe
- 2 pounds smoked haddock
- 1 cup milk
- 4 tablespoon butter
- 4 tablespoons flour
- 1/3 cup cheddar cheese, grated
- 1 pinch paprika, for garnish
Shrimp Stir Fry, Atlantic 101's
By arthurlemay
In a hot wok or skillet, heat the sesame oil
- 2 tablespoons sesame oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon shallots, diced
- 1 pound shrimp, peeled and deveined
- 2 cups assorted vegetables (juliened bell pepper, broccoli florets, bok choy, carrots, etc.)
- salt and pepper to taste
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 2 cups cooked rice
Shrimp, Sauteed With Wild Mushrooms
By arthurlemay
Dredge the shrimp in the flour
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup King Arthur flour, as required
- 1/3 cup olive oil
- 1 Spanish onion, julienned
- 4 ounces shiitake mushrooms, sliced
- 4 ounces carmine mushrooms, sliced
- 4 ounces sun-dried tomatoes, reconstituted in hot water
- 1 tablespoon garlic, minced
- 1 sprig rosemary, chopped
- 1 sprig thyme, chopped
- 1 sprig sage, chopped
- 1 cup sherry
- 1 1/2 cups heavy cream
- salt and pepper to taste
- 1/2 pound spinach, washed
- 1 pound pasta (your choice)
- 1/4 cup Romano cheese, for garnish
Meatloaf With Mushroom Gravy
By arthurlemay
Preheat the oven to 350 degrees
- For The Mushroom Gravy:
- 2 tablespoons olive oil
- 6 ounces mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 ounces portabello mushrooms, sliced
- 2 cups veal or beef stock
- 2 cups chicken stock
- 1/4 cup King Arthur flour
- 1/4 cup water
- salt and pepper to taste
- For The Meatloaf:
- 1 1/2 tablespoon butter
- 1 onion, diced
- 1 stalk celery, diced
- 2 tablespoons diced garlic
- 3/4 pound white bread slices, crust removed
- 1/2 cup milk
- 3 eggs, lightly beaten
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dried basil
- 4 1/2 pounds ground beef
Shrimp Scampi, Art's
By arthurlemay
Delicious. I add a little more garlic when I make this dish
- 8 jumbo shrimp (or 12 extra large)
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 4 tablespoon butter (1/2 stick)
- 2 teaspoons parsley, chopped
- Salt and pepper to taste
Mushrooms, Brandied Steak
By arthurlemay
Delicious side for steak or even hamburg
- 3 pounds fresh mushrooms, sliced lengthwise
- 8 tablespoon butter
- 1/4 cup Worcestershire sauce
- 1/2 cup brandy
Shrimp Primavera, The Olive Garden's
By arthurlemay
To Make The Sauce: Melt the butter in a 3 quart saucepan over medium heat
- For The Sauce:
- 6 tablespoons butter
- 1 tablespoon garlic, minced
- 1 envelope newburg sauce, Knorr's
- 1 can (32 ounces) crushed tomatoes
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- For The Vegetables:
- 2 tablespoons butter
- 1/2 pound mushrooms, halved or quartered
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- For The Pasta:
- 1 pound linguine
- 1 pound shrimp, peeled and deveined, cooked
- 1/4 cup armesan cheese, for garnish
Lobster Mac & Cheese, Creamy
By arthurlemay
A creamy entree that will serve six as a main course
- 3 ea 1 1/4 pound lobsters
- 1 large onion, quartered
- 2 sticks of thyme
- 1/2 cup sherry
- 1 quart heavy cream
- 1 quart whole milk
- 1 tablespoon Old Bay seasoning
- 1/2 cup Mascarpone cheese
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
- 1 bunch snipped chives
- 1 pound pasta (your preference)