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Recipes
Butter Braised Shrimp
By Connie
Paula Deen
- Prep Time:5 minInactive Prep Time:-- Cook Time:6 minLevel:
- EasyServes:
- 4 to 6 servings.Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 6 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- Freshly ground black pepper
- 2 pounds large shrimp, peeled and deveined
- Directions
- Combine the butter, lemon juice, salt, and pepper in a large skillet over medium heat. Cook the mixture, stirring constantly, until the butter melts, about 1 minute.
- Stir in the shrimp. Cover the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
- .
SPRING SALAD WITH FENNEL AND ORANGE
By Connie
DIRECTIONS: Whisk together the sugar, red wine vinegar, salt, pepper, basil and olive oil in a small bowl until t...
- INGREDIENTS:
- Dressing:
- 1/4 cup white sugar
- 1/4 cup red wine vinegar
- salt and pepper to taste
- 1 TBSP chopped fresh basil
- 3 TBSP olive oil
- Salad:
- 1 – 10 oz bag mixed salad greens
- 1 small fennel bulb, thinly sliced
- 1 orange, peeled and segmented
- 1/2 red onion, thinly sliced
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
Sneaky Petes
By Connie
Dissolve sugar in liquid and whisk well
- 12 oz thawed frozen orange juice
- 12 oz thawed frozen lemonade
- 1 pint Cranberry juice
- 2 Cups powdered sugar
- Fifth of Vodka - I use much less - about 1/2 bottle
- 64 oz. Sprite - I use a little less than this
Garlic and Lemon Oil
By Connie
Directions Place the garlic in a small saucepan with the olive oil and bring to a boil
- 12 whole garlic cloves, peeled
- 2 cups extra virgin olive oil
- 2 lemons
- 2 pinches of red pepper flakes
- 1/2 teaspoon kosher salt
Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
By Connie
Directions For the Chile Oil: In a small saucepan, bring chiles and oil to a simmer
- Chili Oil:
- Ingredients
- 5 to 6 5 to 6 6 Fresno chile peppers, roughly chopped
- 1 1/2 1 1/2 1/2 cups extra-virgin olive oil
- For the dough:
- 1/2 1/2 1/2 cup warm tap water
- 1 1/2 1 1/2 1/2 teaspoons dry yeast
- 1/2 1/2 1/2 teaspoon sugar
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 tablespoons extra-virgin olive oil
- For the toppings:
- 1/2 1/2 1/2 pound Parmigiano-Reggiano, shaved thin
- 1/2-pound 1/2-pound Taleggio cheese, rind removed and chopped
- 1/4 1/4 1/4 pound prosciutto, sliced thin
- 2 2 2 cups baby arugula
- 2 2 2 plum tomatoes, diced
- 1/4 1/4 1/4 cup pitted gaeta olives, sliced
- 2 2 2 tablespoons capers
- Pinch Pinch red pepper flakes
- Salt
- Extra-virgin olive oil
- Chili-infused oil, for garnish
- Chopped chives, for garnish
- Directions
- For the Chile Oil:
- to 1 small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
- make the dough:
- to 1 dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
- to 425 to 425 degrees F and preheat grill to medium-high heat.
- For the puttanesca topping:
- In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
- to and oil grill to remove any crud and clean.
- .
Carmelized Onion, Radicchio, and Goat Cheese Pizzettes:
By Connie
In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15...
- 1 * 1 pound red onions, thinly sliced (4 cups)
- 3 * 3 tablespoons olive oil
- 1 1/2 * 1 1/2 tablespoons balsamic vinegar
- 1/2 * 1/2 pound radicchio, chopped (3 1/2 cups)
- * Salt and freshly ground black pepper
- 3 * 3 ounces soft mild goat cheese, crumbled
- 2 * 2 teaspoons fresh thyme, chopped
Frozen Cranberry Salad
By Connie
Combine all ingredients except nuts in a large bowl
- 1 16-oz. can cranberry sauce
- 1 20-oz. can crushed pineapple, drained
- 1 14-oz. can low fat sweetened condensed milk
- One quarter cup lemon juice
- 2 cups whipped topping
- One quarter cups pecans, chopped
Key Lime Pie
By Connie
Make crust: Preheat oven to 350°F
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
- 3/4 cup chilled heavy cream
3 - 2 -1 Cake
By Connie
Mix dry mix of Angel Food Cake Mix and another flavored Cake Mix together
- 1 box mix of Angel Food Cake
- 1 box mix of any other flavored cake mix
- 2 tablespoons of water
STEAK DIANE
By Connie
Season the beef on both sides with the salt and pepper
- 4 - (3 oz) filet mignon medallions or 2 (6) oz steaks
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 TBSP unsalted butter
- 4 tsp minced shallots
- 1 tsp minced garlic
- 1 Cup sliced white mushroom caps
- 1/4 cup Cognac or Brandy
- 2 tsp Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup reduced veal stock (I use beef)
- 2 tsp Worcestershire sauce
- 2 drops hot red pepper sauce
- 1 TBSP finely chopped green onions
- 1 tsp minced parsley leaves