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Recipes
Parmesan-Crusted Chicken Breasts with Pesto Sauce
By Queenbee_47
Another low carb Rachael Ray favorite
- 4 Tblsp. EVOO (Extra-Virgin Olive Oil)
- 4 6 oz. Boneless Chicken Breasts
- Salt and Pepper
- 2 cups shredded Parmesan cheese
- 3 Portobello mushroom caps, gills scraped off, thinly sliced
- 1/2 small Spanish Onion, chopped
- 2 Garlic cloves, chopped
- 1 bunch thin Asparagus, chopped into 2 in pieces
- 3 Tlbsp. Sherry Vinegar or red wine vinegar
- 3/4 cup Chicken Stock
- 1/2 pint Cherry Tomatoes, halved if large
- A handful fresh flat-leaf parsley
- 6 oz. good quality Pesto
Smoked Pork Butt
By Queenbee_47
Inject pork with apple juice using a meat injector
- 10-15 pounds Pork Butt or Shoulder
- 1 cup Apple Juice
- Barbeque Rub
- Liquid Smoke
Baking Powder Biscuits
By Queenbee_47
Sift flour, baking powder and salt
- 2 Cups Flour
- 3 tsp. Baking Powder
- 3/4 tsp. Salt
- 4 Tblsp. Shortening
- 2/3 cup Milk
Cornbread
By Queenbee_47
Mix all above ingredients well
- 1/2 cup Flour
- 1 cup Corn Meal
- 1 tsp. Baking Powder
- 1/2 tsp. Sugar
- Pinch of Salt
- 1 Egg
- Enough Milk to mix
Crispy Fried Chicken
By Queenbee_47
Season chicken with garlic salt and 1 teaspoon of black pepper
- 8-10 Chicken pieces or whole fryer cut up
- 1 1/2 tsp. Garlic Salt
- 2 tsp. Black Pepper
- 1 Egg, beaten with a splash of water
- 3/4 cup Hot Sauce, such as Frank's Red Hot
- 2-3 cups Self-Rising Flour
- 2-3 cups of Peanut or Vegetable Oil
Apple Fritters
By Queenbee_47
Beat egg and add milk. Sift flour, measure and sift again with baking powder, sugar and salt
- 1 Egg
- 1 cup Flour
- 3 Tblsp. Sugar
- 1 cup Apples, diced
- 1/3 cup Milk
- 1 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
Corn Fritters
By Queenbee_47
Beat eggs and stir in corn
- 2 Eggs
- 1 1/4 cups Flour
- 1 1/2 tsp. Salt
- 1 2/3 cups canned Whole Kernal Corn
- 1 tsp. Baking Powder
Coconut Pie
By Queenbee_47
Bessie Mae's recipe!
- 1 1/4 cup Sugar
- 3 Tblsp. Flour or Cornstarch
- 3 Egg Yolks
- 1 cup Milk (evaporated milk)
- 1/2 stick Butter
- 1 cup Coconut
- 1 tsp. Vanilla
Garlicky Black-Pepper Shrimp and Black-Eyed Peas
By Queenbee_47
Make Black-eyed Peas: Cook bacon in a heavy skillet over medium heat until brown but no crisp
- For the Black-eyed Peas:
- 4 Bacon slices
- 4 Scallions, chopped
- 1 medium Carrot, finely chopped
- 1 Celery rib, finely chopped
- 1/2 Green Bell Pepper, chopped
- 2 Garlic cloves, minced
- 2 Bay leaves
- 1 tsp. dried Thyme
- 1/8 tsp. Red-pepper flakes
- 2 (15oz)cans Black-eyed peas, rinsed and drained
- 1 3/4 cups Reduced-sodium Chicken broth
- For Shrimp:
- 3 Tblsp. Olive Oil
- 1 lb. Shrimp, peeled and deveined
- 3 Large Garlic cloves, finely chopped
- 1/2 cup Dry White Wine
Buttermilk Pie
By Queenbee_47
Mix all ingredients together well
- 1/2 cup Butter, softened
- 2 cups Sugar
- 3 Tblsp. Flour
- 3 Eggs, beaten
- 1 cup Buttermilk
- 1 tsp. Vanilla
- 1 tsp. Nutmeg