Forgetid's profile page
Recipes
Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs
By forgetid
Make the breadcrumbs Heat the oil in a 10-inch skillet over medium heat
- For the breadcrumbs
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh thyme
- 1 clove garlic, minced
- 1-1/2 cups coarse day-old breadcrumbs
- For the artichokes and shrimp
- Kosher salt
- 6 large artichokes, trimmed down to bottoms
- 3/4 lb. medium (51 to 60 per lb.) shrimp, peeled and deveined
- 1-1/2 Tbs. extra-virgin olive oil
- 1/8 tsp. cayenne
- Freshly ground black pepper
- 6 Tbs. unsalted butter
- 3 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. fresh lemon juice
Shrimp Dip
By forgetid
Combine all ingredients and microwave for 7 minutes
- 2 8 ounce pkgs. cream cheese, softened
- 1 can shrimp, with juice
- 2 cups shredded cheddar cheese
- Garlic powder
- Lemon juice
- Worcestershire sauce
Shrimp Fondue
By forgetid
Mix all ingredients together and heat until cheese is melted
- 2 large pkgs. cream cheese
- 2 cans cream of shrimp soup
- 2 cans shrimp
- 1 tsp. lemon juice
- Dash Worcestershire sauce
Mushroom Cube Steaks
By forgetid
In a large skillet, sear both sides of each steak
- 4 large cube steaks, trimmed
- 1 large can cream of mushroom soup
- 1/2 cup milk
- 1 tsp. Kitchen Bouquet browning sauce
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 tsp. salt
Sopa Pias
By forgetid
Cut tortilla shells into quarters
- Packaged flour tortilla shells
- 2 cans Campbell’s cheese soup
- finely chopped green chiles or jalapeno peppers (depending on heat desired)
- 1 tsp. green chile juice or jalapeno pepper juice
- Canola oil for frying
Chili Sauce Chicken
By forgetid
In a large resealable plastic bag, combine the first seven ingredients
- 1 bottle (12 ounces) chili sauce
- 1/3 cup white wine or chicken broth
- 1/4 cup olive oil
- 10 to 12 garlic cloves, minced
- 4-1/2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 bone-in chicken thighs (4 ounces each)
Risotto with Porcini Mushrooms and Mascarpone
By forgetid
1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft
- 2 cups boiling water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 1 (14-ounce) can less-sodium beef broth
- Cooking spray
- 1 cup uncooked Arborio rice
- 3/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (1 ounce) mascarpone cheese
- Fresh thyme leaves (optional)
Meatloaf
By forgetid
Combine all ingredients and shape into a bread loaf pan
- 1 1/2 pounds ground beef
- 3/4 cup oatmeal
- 2 eggs, beaten
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 cup tomato juice
- 1 can tomato paste
Artichoke, Leek, and Taleggio Frittata
By forgetid
Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick
- 5 baby artichokes, trimmed
- 5 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-1/2 cups)
- 6 large eggs
- 3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 tsp. chopped fresh thyme
Swedish Meatballs
By forgetid
Combine breadcrumbs, meat, cheese, egg and seasonings in a large bowl
- 1/2 cup breadcrumbs
- 2 large cans of cream of mushroom soup
- 3 pounds ground beef
- 1/2 cup grated cheese
- 1 box heavy cream
- 1 egg, beaten
- salt
- pepper
- seasoning salt