Jdwooten's profile page
Recipes
Mini Ice Cream Cookie Cups
By jdwooten
Heat oven to 350 degrees. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray
- • 1 package (16 ounces) Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)
- • 4 teaspoons sugar
- • 1/3 cup finely chopped Fisher Chef's Naturals walnuts
- • 1/2 cup Hershey's semisweet chocolate baking chips
- • 1/4 cup Smucker's Seedless Red Raspberry Jam
- • 11/2 cups vanilla bean ice cream, softened
- • 24 fresh raspberries
Snapper with Spicy Crab and Andouille Sausage
By jdwooten
This recipe calls for Louisiana Gold Pepper Sauce—its pure chile flavor isn’t masked by the addition of vinegar...
- 2 ounces lump crabmeat, picked over (1/4 cup)
- 2 ounces andouille sausage, thinly sliced (1/4 cup)
- 1/2 cup dry white wine
- 3 tablespoons Louisiana Gold Pepper Sauce
- 1 tablespoon fresh lemon juice
- 1 scallion, thinly sliced
- 1 garlic clove, minced
- 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
- Salt and freshly ground pepper
- 2 cups white rice flour or all-purpose flour, for dredging
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/2 cup water
- Six 7-ounce red snapper fillets
- 1/2 cup vegetable oil
Seafood Strudel
By jdwooten
Makes a wonderful appetizer or a nice main course
- 1 cup mushrooms, chopped
- 4 cloves garlic, chopped
- 2 tablespoons olive oi
- 1/2 pound Maine Shrimp, peeled
- 1/2 pound sea or bay scallops, chopped
- 1/2 pound crabmeat
- 1/2 pound Lobster, chopped
- 1 cup white wine
- Salt and pepper to taste
- Dash of Cayenne pepper and paprika
- 1 package Pepperidge Farm Puff Pastry
- 2 containers (8 ounces) each of light Boursin cheese
- 3 tablespoons melted butter
Lemon-Splashed Shrimp Salad
By jdwooten
1. Bring 8 cups water to a boil in a large saucepan
- 8 cups water
- 2/3 cup uncooked rotini (corkscrew pasta)
- 1 1/2 pounds peeled and deveined large shrimp
- 1 cup halved cherry tomatoes
- 3/4 cup sliced celery
- 1/2 cup chopped avocado
- 1/2 cup chopped seeded poblano pepper
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
Almond Shortbread Crust
By jdwooten
Butter 9-inch diameter tart pan with removable bottom
- 1/2 c. slivered almonds
- 1/4 c. sugar
- 1 c. all purpose flour
- 1/4 c. powdered sugar
- 1/4 tsp. salt
- 1/2 c. (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
Lobster Fettuccini
By jdwooten
1st place recipe for the 2007 Lobster Festival Seafood Cooking Contest
- 1 1/2 lb. Lobster meat
- Olive oil, enough to coat pan
- 1 teaspoon dried basil
- Fresh ground pepper
- 8 oz. light cream
- 1 small container fresh pesto
- 4 cloves fresh garlic, chopped
- 1 teaspoon salt
- 1/2 c. fresh Italian parsley, chopped
- 1/2 pint heavy cream
- 1/2 cup fresh Parmesan cheese, shredded
- 1 box plain fettuccini
- 1 small container fresh Pesto
Vanilla Buttercream Frosting
By jdwooten
Beat the butter on high until light and fluffy
- 1 cup unsalted butter (2 sticks) at room temperature
- 2 tbs. vanilla extract
- 1/2 c. whole milk
- 32 ounces confectioners sugar
Rum Syrup
By jdwooten
Boil sugar and water 5 minutes
- 1 c. granulated sugar
- 1/2 c. water
- 1 tsp. butter or margarine
- 1/2 tsp. vanilla
- 1 1/2 ounces rum (3 tbsp.)