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Recipes
Old Charleston Style Shrimp and Grits
By sunriseko
Bring water, grits, and salt to a boil in a heavy saucepan with a lid
- 1 cup coarsely ground grits
- 3 cups water
- 2 teaspoons salt
- 2 cups half-and-half
- 2 pounds uncooked shrimp, peeled and deveined
- salt to taste
- 1 pinch cayenne pepper, or to taste
- 1 lemon, juiced
- 1 pound andouille sausage, cut into 1/4-inch slices
- 5 slices bacon
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp Cheddar cheese
Sweet Potato and Black Bean Chili
By sunriseko
Preheat oven to 400 degrees F (200 degrees C)
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
- 1/2 teaspoon ground dried chipotle pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, sliced
- 2 tablespoons ancho chile powder, or to taste
- 1 tablespoon ground cumin
- 1/4 teaspoon dried oregano
- 1 (28 ounce) can diced tomatoes
- 1 cup water, or more as needed
- 1 tablespoon cornmeal
- 1 teaspoon salt, or to taste
- 1 teaspoon white sugar
- 1 teaspoon unsweetened cocoa powder
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 pinch cayenne pepper, or to taste
- 1/2 cup sour cream, for garnish (optional)
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Barilla® Spaghetti with Shrimp and Barilla® Tomato and Basil Sauce
By sunriseko
Bring a large pot of water to boil
- 1/4 teaspoon red pepper flakes, divided
- 2 cloves garlic, chopped
- 4 tablespoons extra virgin olive oil, divided
- 1 pound medium shrimp, peeled and deveined
- 1 (24 ounce) jar Barilla Tomato & Basil Sauce
- 1 (16 ounce) box Barilla® Spaghetti
- 4 leaves fresh basil leaves, julienned
- Salt to taste
Boursin Creamed Spinach
By sunriseko
Preheat oven to 425. Coat a shallow 2 c
- 1/2 c. diced onion
- 1 T. butter
- 2 T. flour
- 1 c. milk
- 1/2 c. heavy cream
- 1 pkg Boursin Garlic and Fine Herbs cheese
- 1 pkg frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz)
- 2 T. grated Parmesan
- t. minced lemon zest
- salt, white pepper, cayenne pepper, and ground nutmeg to taste.
- Crumb Topping
- 2/3 c. coarse fresh bread crumbs (made from 2 slices firm white bread)
- 1 T. butter, melted
- 1 T. olive oil
- Salt and pepper to taste
Broccoli Beef I
By sunriseko
In a small bowl, combine flour, broth, sugar, and soy sauce
- 1/4 cup all-purpose flour
- 1 (10.5 ounce) can beef broth
- 2 tablespoons white sugar
- 2 tablespoons soy sauce
- 1 pound boneless round steak, cut into bite size pieces
- 1/4 teaspoon chopped fresh ginger root
- 1 clove garlic, minced
- 4 cups chopped fresh broccoli
Oven Roasted Parmesan Potatoes
By sunriseko
Preheat oven to 400 degrees F (200 degrees C)
- cooking spray
- 1 teaspoon vegetable oil, or as needed
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 pounds red potatoes, halved
- 1 tablespoon vegetable oil, or as needed
- 1/4 cup sour cream (optional)
Thai Pineapple Chicken Curry
By sunriseko
Bring rice and water to a boil in a pot
- 2 cups uncooked jasmine rice
- 1 quart water
- 1/4 cup red curry paste
- 2 (13.5 ounce) cans coconut milk
- 2 skinless, boneless chicken breast halves - cut into thin strips
- 3 tablespoons fish sauce
- 1/4 cup white sugar
- 1 1/2 cups sliced bamboo shoots, drained
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 small onion, chopped
- 1 cup pineapple chunks, drained
Vinegar Smashed Potatoes
By sunriseko
Have the taste of vinegar/salt potato chips
- 1 lb. small red potatoes
- 1 1/2 c. table salt
- 4 T. malt vinegar
- 5 T. olive oil
STUFFED CABBAGE CASSEROLE
By sunriseko
Brown meat, onion, garlic
- 1 lb. ground beef
- 3/4 c. rice
- 1 lg. onion chopped
- 2 cloves garlic
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 28 oz. can tomato sauce
- 1/4 c. cider vinegar
- 2 tbs. brown sugar
- 1 tbs. dry mustard
- 8 c. coarsely chopped cabbage
Lemon Cupcakes
By sunriseko
Preheat oven to 375 degrees F (190 degrees C)
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup whole milk, divided
- 2 1/2 tablespoons fresh lemon juice, divided
- Lemon Cream Icing
- 2 cups chilled heavy cream
- 3/4 cup confectioners' sugar
- 1 1/2 tablespoons fresh lemon juice