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Recipes
No Thought Scampi
By Belinda
Season shrimp with salt, pepper and paprika, set aside
- 20-25 shrimp, devaned w/ shell off
- angel hair pasta
- salt
- pepper
- grape tomatoes
- green onions
- shallots
- butter
- olive oil
- paprika
- white wine
Steak Carpaccio
By Belinda
Recipe courtesy Giada De Laurentiis
- 1 (10-ounce) piece beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups lightly packed fresh arugula or fresh baby spinach
- 1/2-ounce shaved Parmesan
- 2 tablespoons fresh lemon juice
Spinach and Cheese Pie
By Belinda
1.Fry finely chopped onion and shallots until translucent
- 8 Sheets Fillo (Phyllo) Pastry
- 1 bunch spinach
- 2 medium onions finely chopped
- 1 bunch of shallots finely chopped
- 1/4 cup oil
- 400 grams (2 Cups) ricotta cheese (or combination of ricotta and feta cheese)
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Melted butter
- Recipe can be doubled to make one big pie. Serves 12.
Pork Chops with Apples and Stuffing
By Belinda
Consider serving with a green vegetable
- 1 pkg Stuffing Mix
- 1 can (21 oz) apple pie filling
- 6 boneless pork loin chops
Tater Tot Casserole
By Belinda
Brown the ground beef in a pan
- 1 lb. ground beef, cooked
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1 can of cheddar cheese soup
- 1 bag of tater tots (2 lbs.)
- 1 lb. of mozzarella cheese, cubed (or mozzarella string cheese cut into pieces)
Potato Breakfast Casserole
By Belinda
Heat oven to 350 degrees. Spread potatoes in greased 13- by 9- by 2-inch baking pan
- 3 cups frozen diced or shredded hash brown
- potatoes
- 1/3 cup chopped green onions
- 1/4 cup chopped green or red bell pepper
- 8 slices smoked bacon cooked, crumbled
- 2 cups shredded Cheddar cheese
- 3/4 cup milk
- 1 can cream-style corn - (8 oz)
- 6 eggs beaten
- 1 teaspoon salt
- Freshly-ground black pepper to taste
Barbequed Shrimp
By Belinda
* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection
- 4 pounds raw shrimp, heads and shells on well rinsed, and drained
- 2 sticks unsalted butter
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves minced
- 3 bay leaves
- 1/4 cup Worcestershire sauce
- 1 tablespoon Emeril's Essence see * Note
- 1/2 teaspoon cayenne
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh oregano
- 1 teaspoon crushed whole peppercorns
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper
- 2 lemons cut in half, and their juice
- 1 large loaf crusty French bread
Tex-Mex Beef Enchiladas
By Belinda
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (spooned and leveled)
- 1 can (14 1/2 ounces) reduced sodium chicken broth
- 1 1/2 tablespoons chili powder
- 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound lean ground beef
- Coarse salt and ground pepper
- 8 corn tortillas (6-inch)
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 1/4 cup chopped cilantro
Chi Chi's Mexi-Sauce
By Belinda
Food TV came up with this recipe for the long lost Mexi-Sauce
- 1/2 cup chopped onion
- 2 garlic cloves
- 2 - 4oz cans of chopped green chilies, drained and rinsed
- 1 cup chicken broth
- 1/4 cup cilantro
- 1/8 tsp each of chili powder, cumin, sugar, and salt
Stuffed Tomatoes with Couscous Tabbouleh
By Belinda
Serve as a side dish or appetizer
- 1/4 cup couscous
- 1 T extra-virgin olive oil
- 1 1/2 tsp coarse salt
- 1/4 tsp freshly ground pepper
- 4 ripe beefsteak tomatoes
- 1 bunch fresh mint, coarsely chopped
- 4 oz feta cheese, crumbled
- 2 green onions, chopped
- 2 T fresh lemon juice