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Recipes
Shrimp Jambalaya
By Sophialuc
Cut up and sauté celery, onions, green pepper and mushrooms in 4 tablespoons bacon fat
- Shell, clean and boil 5 lbs shrimp in salted water for 5 min. Drain and save water.
- 1 bunch celery (about 2 cups)
- 3 med onions
- 1 green pepper
- 1 box mushrooms
- 3 T flour
- 2 tso salt
- 1/8 tsp pepper
- 4 tsp Old Bay Seasoning
- 2 C chicken stock
- 1 large can tomatoes
- 1 large can tomato sauce
- 2 T vinegar
- 2 tsp sugar
- 1/2 C dry sherry
Artichoke Hearts Romano Recipe | Taste of Home
By Sophialuc
Using a sharp knife, level the bottom of each artichoke and cut 1 in
- SAUCE:
- 6 large artichokes
- 1/4 cup chopped onion
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 can (16 ounces) crushed tomatoes
- 1/4 cup water
- 2 tablespoons dry red wine
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- FOR COOKING:
- 1 egg
- 1 tablespoon milk
- 1 cup seasoned bread crumbs
- 1 tablespoon grated Romano cheese
- 1 tablespoon minced fresh parsley
- Dash pepper
- 1/4 cup canola oil
Mexican Wedding Cookies
By Sophialuc
Directions Preheat the oven to 275 degrees F
- Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
Baked Artichoke and Jalapeno Cheese Spread
By Sophialuc
DIRECTIONS 1. Heat oven to 400°F
- INGREDIENTS
- 1 package (8 oz) cream cheese, softened
- 1/2 cup mayonnaise or salad dressing
- 1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
- 1/4 cup finely chopped red bell pepper
- 8 to 10 8 to 10 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained, chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup Progresso® panko crispy bread crumbs
- 72 water crackers
Steak Sandwiches with Sauteed Mushrooms and Spinach
By Sophialuc
In a large skillet, heat oil over medium-high
- 1 teaspoon vegetable oil
- 2 New York strip (shell) steaks (8 ounces each)
- Coarse salt and ground pepper
- 1 medium yellow onion, thinly sliced
- 8 ounces white button mushrooms, thinly sliced
- 1 tablespoon red-wine vinegar
- 1 bag (10 ounces) baby spinach
- 4 teaspoons grainy or Dijon mustard
- 8 slices crusty bread, toasted
Granny's Cherry Pie
By Sophialuc
Mix sugar, salt and cornstarch with the cherry juice
- 3 1/2 C Cherries drained
- 1 1/3 C Cherry juice
- 1 1/4 C sugar
- 1/2 tsp salt
- 1/4 C cornstarch
- 1/2 tsp Almond extract
- 1 1/2 tsp Lemon juice
- 1/2 tsp. Red Food Coloring (if desired)
Taco Salad
By Sophialuc
Saute chuck until brown, add green chili, tomatoes, salt & pepper
- 1 lb. ground chuck
- 1 can green chilies
- 1 16 oz can tomatoes,undrained
- teas salt
- 1/8 teas pepper
- 2 quarts salad greens
- 1 cu cheddar
- 6 oz Fritos
- 1 cup chopped green onion
- 1 medium tomato, chopped
Chicken and Tomato Risotto
By Sophialuc
In a small saucepan, heat broth and keep warm
- 3 cups chicken broth
- 1 pound boneless skinless chicken breasts cut into cubes
- 1 Tbs olive oil
- 1 1/2 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1 garlic clove, minced
- t Tbs. butter
- 1 cup uncooked arborio rice
- 1 cup meatless spaghetti sauce
- 1/4 cup grated parmesan cheese
Fiery Angel Hair Pasta
By Sophialuc
Food Network
- Chili Oil:
- Ingredients
- 1 pound angel hair pasta
- 1/2 cup Chili Oil, recipe follows
- 1/2 cup chopped fresh Italian parsley leaves
- 1 lemon, juiced
- 2 tablespoons lemon zest
- Coarse sea salt
- Dried crushed red pepper flakes
- 1/2 teaspoon grated lemon peel, optional
- 2/3 cup freshly grated Parmesan
- 2 cups olive oil
- 4 teaspoons dried crushed red pepper flakes
Mini Cheesecakes
By Sophialuc
HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3/4 cup plus 2 Tbsp. sugar, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tsp. vanilla
- 3 eggs
- 1 cup whipping cream
- 2 cups blueberries
- 1 Tbsp. lemon zest