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Recipes
Shrimp with Orange Tomato Cocktail Sauce and Green Goddess Dipping Sauce
By Chef_Madel
For Shrimp: 3 lb large shrimp in shell (75) For Cocktail Sauce: 3/4 cup ketchup 1/4 teaspoon finely grated fr
- For Shrimp:
- 3 lb large shrimp in shell (75)
- For Cocktail Sauce:
- 3/4 cup ketchup
- 1/4 teaspoon finely grated fresh orange zest
- 1/4 cup fresh orange juice
- 1 to 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons drained bottled horseradish
- 1/4 teaspoon Tabasco
- For Green Goddess Dipping Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped scallion
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh tarragon
- 3 flat anchovy fillets or 1 tablespoon anchovy
Lemon pasta
By Chef_Madel
Method Sauté the tomatoes in the oil over medium flame in a shallow pan
- - 6 medium-sized fresh tomatoes, diced (or 1 796ml can diced tomatoes)
- - 4 tablespoons olive oil
- - 4 cloves garlic, minced
- - salt and pepper to taste
- - zest and juice of 2 lemons
- - 6 tablespoons pine nuts
- - 200g spaghettini (dry)
- - 100g feta cheese, crumbled
- - ¼ cup chopped fresh basil
Shrimp Watermelon Satay
By Chef_Madel
Gradually mix vinegar into peanut butter until completely blended
- 1/2 cup (125 ml) seasoned rice vinegar
- 1/2 cup (125 ml) chunky peanut butter
- 1 tsp (5 ml) fresh garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 tsp (5 ml) soy sauce (or to taste)
- hot pepper sauce to taste
- 16 jumbo shrimp, cleaned, poached and chilled
- 12 2-inch (5 cm) cubes seedless watermelon
- fresh basil leaves or baby romaine leaves for garnish
Pannetone French Toast
By Chef_Madel
Place the eggs in a wide, sided dish and beat until the yolks and whites are well blended
- 4 large eggs
- 1 1/4 cups (300 ml) milk
- 1/3 cup (75 ml) orange juice
- 1/2 tsp (2 ml) ground cinnamon
- 1 26.5 oz (750 g) or similar sized pannetone (see note)
- 3 tbsp (45 ml) butter
- maple syrup
Fig Bruschetta
By Chef_Madel
Place garlic in olive oil, aside
- 1 clove garlic crushed
- 3 tbsp olive oil
- 8 fresh fig
- 2 tbsp water
- 1 tbsp balsamic vinegar
- 2 tsp sugar (optional)
- 8 slices prosciutto
- 3 1 tbsp mascarpone cheese
- blk pepper
Cheese Bake
By Chef_Madel
Put cubes in 9x13 ungreased pan
- 1/2 Velveata Loaf cubed
- 2 cups of medium cheddar graded
- 4 eggs
- 1 cup of cottage cheese
- 1 tbsp flour
- 1/2 tsp onion salt
Edds Cauliflower Appetizer
By Chef_Madel
deep fry the Appetizer
- Appetizer:
- Rough chopped cauliflower (pea size)
- 1/2 chopped onion - finely
- red / yellow chopped pepper
- 1 camel corn
- 1 1/2 tbsp each - cornflour, cornmeal and reg flour
- 1 chopped garlic clove
- 1/2 tsp cumini; 1/2 tsp coriander
- salt and pepper
- cayenne
- fresh chantro - chopped
- mix and add egg
- Dip:
- 2/3 cup mayo
- 1/3 cup sour cream
- 1 tsp lime pickle
- 1 tbsp fresh lemon juice
Layered Teriyaki Shrimp Dip
By Chef_Madel
A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip
- 340 -g pkg cooked peeled baby shrimp, fresh or frozen
- 250 -g block cream cheese, cut into cubes
- 1/2 cup (125 ml) sour cream
- 2 tbsp (30 ml) teriyaki
- 2 tsp (10 ml) hot chili-garlic sauce
- 1/4 cup (50 ml) chopped fresh coriander
- Pinches of salt
- 2 celery stalks, chopped
Wasabi Cashew Trail Mix
By Chef_Madel
In large shallow roasting pan, combine oat cereal, wheat squares, cashews and peanuts
- 2 cups (500 ml) round oat cereal
- 2 cups (500 ml) wheat cereal squares
- 1 cup (250 ml) cashew pieces
- 1 cup (250 ml) unsalted peanuts
- 1/4 cups (50 ml) butter, melted
- 2 tbsp (25 ml) wasabi paste
- 4 tsp (20 ml) soy sauce
- 1 tbsp (15 ml) Splenda No Calorie Sweetener, Granular
- 1 cup (250 ml) wasabi peas
Pork Pie
By Chef_Madel
Puting together; cook on stove for 1/2 hour
- 1 lb lean minced pork
- 1 small chopped onion
- 1/2 tsp salt
- 1 garlic clover (minced)
- pinch of savory of tyme
- 1/4 tsp grd cloves
- 1/2 cup H2O