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Recipes
Lemon Parmesan Cream Sauce
By arthurlemay
In a saucepan, over medium-low heat, melt the butter in the lemon juice and heavy cream
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- 2/3 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chives, minced
- 2 teaspoons grated lemon rind
- salt and pepper to taste
Clams A La Anthony
By arthurlemay
Preheat oven to 450 degrees To make the clam paste: Remove the clams from the shells
- For the topping:
- 1 3/4 quarts minced clams, About 64 clams (reserve the shells)
- 1 cup water
- 1/4 cup minced garlic
- 1/4 cup minced onions
- 2 1/2 tablespoons chicken base or 2 1/2 tablespoons crushed chicken bouillon cubes
- 1 dash Tabasco sauce, to taste
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 3/4 stick butter
- 3/4 stick margarine
- 3/4 cup King Arthur flour
- 2 1/2 tablesppons light cream
- 2 1/2 tablespoons milk
- 1 1/3 cups grated Parmesan cheese
Shrimp Grand Marnier
By arthurlemay
Dredge the shrimp in the flour to coat
- 12 jumbo, shrimp, peeled and deveined
- 1/2 cup King Arthur flour
- 4 tablespoons butter
- 12 large mushrooms, sliced
- 1 bunch scallions, white parts only, chopped
- 1 cup sherry
- 2/3 cup Grand Marnier
- 6 orange slices
- salt and pepper to taste
Beer Battered Seafood
By arthurlemay
A quick and easy way to cook fish and shrimp
- 3-4 cups Canola oil
- 1-2 pounds of fish, cut into 2-3 inch pieces.
- or
- 1-2 pounds raw shrimp (25-30 per pound)
- 3-8 tablespoons King Arthur Flour or Bisquick, for coating seafood
- 1 cup Bisquick
- 3/4 cup beer
- 1 teaspoon salt
- 1 egg
- Tartar sauce, if desired
Shrimp, Sesame, On The Barbie, Barbeque Bible's
By arthurlemay
Rinse the shrimp under cold water
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 5 tablespoons dark sesame oil
- 3 tablespoons rice wine
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon chili sauce, sweet, Thai
- 1/2 teaspoon Chinese five spice powder
- 2 cloves garlic, crushed
- 2 slices ginger 1/4" thick
- 2 scallions, sliced, green parts reserved for garnish
Calzone Con Salsicca Filling
By arthurlemay
Preheat oven to 450 degrees
- 4 links Italian sausage (approximately 3/4 pound)
- 3 tablespoons olive oil
- 4 bell peppers, thinly sliced (approximately 1 pound)
- 3 medium onions, thinl sliced
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 ten inch round dough for calzones, see recipe
Keepsake Brownies, Joyce's
By arthurlemay
Preheat oven to 350 degrees
- 4 squares unsweetened chocolate
- 1 cup butter
- 2 cups sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup walnuts, chopped
- 1 cup King Arthur flour
- 1/4 teaspoon salt
Pastrami
By arthurlemay
Cured and smoked, this home-made pastrami is delicious
- Depending on smoking method:
- 6 qusrts water
- 1 1/2 cups Kosher salt
- 3/4 cup sugar
- 2/3 cup light brown sugar
- 3 tablespoons pink salt (or other curing salt)
- 1 tablespoon pickling spice
- 1 teaspoon mustard seed
- 8 cloves garlic, crushed
- one 7 pound brisket, fat layer trimmed to 1/3 inch
- 1/4 cup peppercorns, whole
- 2 tablespoons coriander seeds
- 8 pounds hardwood charcoal
- 6 cups hardwood chips
- or
- 10 hardwood disks for smoker
Butternut Squash Soup, The Linwood Grill's
By arthurlemay
In a small saucepan, heat the ginger and the wine until nearly at a boil
- 1 tablespoon fresh ginger root, chopped
- 3/4 cup white wine
- 1 tablespoon canola oil
- 1/2 onion, diced medium
- 1 stalk celery, chopped
- 1 tablespoon diced garlic
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
- 6 cups chicken stock
- 1/2 cup heavy cream
- salt and pepper to taste
Beef Tenderloin With French Onion Sauce
By arthurlemay
in a large skillet over medium-high heat, melt 1 teaspoon of the butter
- 2 teaspoons butter, divided
- 2 cups onions, thinly sliced
- 3 cups button mushrooms, halved
- 2/3 cups water
- 1 can beef consume (10 1/2 oz.)
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 4 beef tenderloins (~~1-1 1/2-inch thick)
- 1/2 cup dry red wine
- 4 slices French bread, toasted