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Recipes
Pecan Crusted Chicken Tenders Salad
By Connie
Directions: Heat 1-1/2 to 2 " oil over medium high heat
- Ingredients:
- Vegetable oil for frying
- 1 1/2 to 2 lb chicken tenders
- Salt and pepper
- 1 cup flour
- 2 eggs beaten with a little milk or water
- 1 cup plain or Panko bread crumbs
- 1 cup pecans, processed in food processor to fine
- chop
- can use 1/2 tsp nutmeg and 1 orange zested if you make Tangy Maple Dressing
- Balsamic Vinegarette
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 2 to 3 tsp Dijon mustard
- 4 tsp granulated sugar
- 1/2 tsp salt
- 1 tsp minced garlic (2 cloves)
- Mix in blender but not too long or gets too thick
- Tangy Maple Dressing
- 1/4 cup maple syrup
- 1/4 cup tanty barbecue sauce
- 1 navel orange, juiced
- 1/4 cup EVOO
- salt and pepper
- Combine syrup, bbq sauce and juice in bowl. Whish in oil and season with s & p.
Shrimp & Pea Risotto
By Connie
Steps: 1: Bring stock (or clam juice) to a simmer in a medium saucepan over medium-high heat
- Ingredients:
- Shrimp & Pea Risotto
- 5 cups seafood stock or bottled clam juice (see Notes)
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped shallots or onion
- 2 cloves garlic , minced
- 1/4 teaspoon crumbled saffron threads (see Notes)
- 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
- 1/4 teaspoon salt
- 1 cup dry white wine
- 1 pound peeled and deveined raw shrimp (21-25 count; see Notes), chopped
- 1 cup frozen peas , thawed
- 1 cup finely shredded Parmigiano-Reggiano cheese , divided
- 2 tablespoons chopped rinsed preserved lemon peel (optional)
- 1 tablespoon lemon juice
- Freshly ground pepper to taste
Decadent chocolate cream pie
By Connie
Directions In a medium bowl, beat egg yolks, sugar and butter until creamy
- Meringue:
- ingredients
- 1 blind-baked pie crust
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 4 egg yolks
- 1 cup sugar
- 1 cup milk (scalded)
- 2 teaspons vanilla
- 3 tablepsoons butter (room temperature)
- .
- .
- 4 egg whites (room temperature)
- 1/4 teaspoons cream of tartar
- 8 tablespoons sugar
- Pinch of salt
- 1/2 cup cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 1 cup sugar
- 3 tablepsoons butter (room temperature)
- 1 cup milk (scalded)
- 2 teaspons vanilla In a small bowl, combine cocoa powder, cornstarch and salt.
Yorkshire Pudding
By Connie
Preheat oven to 450 degrees
- One quarter cup roast beef drippings
- 1 cup all purpose flour
- 1 cup milk
- 2 eggs
- One half tsp. salt
- One quarter tsp. baking powder
Tangy Pineapple Chutney
By Connie
Combine all ingredients in a saucepan and heat over medium heat for 15 - 20 minutes
- 1 15-oz. can pineapple chunks, drained
- 2 Tbsp. fresh lime juice
- 2 tangerines, peeled and cut into bite sized pieces
- 1 serrano chile, seeded and finely chopped
- One quarter tsp. ground ginger
- One third cup brown sugar
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. green onions, chopped
Jell-O Strawberry Breezer Mousse-tini
By Connie
Spread 1 pkg of gelatin evenly onto large plate
- 1 pkg (4-serving size each) JELL-O Brand Strawberry
- Daiquiri Flavor Gelatin
- 2-1/2 Cups boiling water
- 1 tub (16 oz) Cool Whip Whipped Topping thawed
- 1/2 cup light rum
- 1 TBSP lime juice
Pecan Pralines
By Connie
Made by Savannah candy man
- Ingredients
- 2 cups granulated sugar
- 1 cups half-and-half
- 1/3 stick butter
- 1/8 teaspoon baking soda
- 1 1/2 cups whole pecans
Sausage, Tomato, and Artichoke Heart:
By Connie
In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with ...
- 1/2 * 1/2 pound hot Italian sausage, casing discarded and the sausage chopped
- 1/2 * 1/2 cup finely chopped onion
- 1 * 1 large garlic clove, minced
- 1/2 * 1/2 teaspoon crumbled dried oregano
- 1/2 * 1/2 teaspoon crumbled dried basil
- 1 * 1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander
- 1 * 1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry
- 1/2 * 1/2 cup coarsely grated mozzarella
- 1/3 * 1/3 cup freshly grated Parmesan
- * Salt and freshly ground black pepper
Apricot-Ricotta Stuffed Celery
By Connie
This filling can also double as a dip for sliced apples
- 3 dried apricots
- 1/2 cup part-skim ricotta cheese
- 2 tsp brown sugar
- 1/4 tsp grated orange peel
- 1/8 tsp salt
- 5 celery ribs - cut into 1-1/2 inch pieces
Chicken Schnitzel with spinach-orange salad
By Connie
For the Schnitzel: Heat oven to 350 degrees
- For the salad:
- 2 skinless, boneless chicken breast halves
- one half cup of egg substitute (you can use 2 real eggs, beaten, if you want)
- salt and pepper to taste
- One half cup of all purpose flour
- One cup of bread crumbs
- 2 Tbl of extra virgin olive oil (the traditional recipe would use lots of butter)
- 2 slices of Gruyere cheese (you can leave off the cheese if you want)
- parsley to garnish, minced
- 2 lemon wedges
- Baby spinach
- Red onion
- Orange segments (navel or mandarin)
- Your favorite vinaigrette
- Walnuts