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By Morganp9661
Instructions In a large stockpot bring 3 cups of water to a boil
- 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded
- 6 slices bacon, cut crosswise into 1/2-inch strips
- 4 tablespoons unsalted butter
- 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 2 teaspoons minced garlic
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoons salt, or to taste
- 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives or green onions
Spicy Crab Delights
By Morganp9661
MIX crabmeat, mayonnaise, cheese and pepper sauce
- 1 can (6-1/2 oz.) crabmeat, well drained, flaked
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1 Tbsp. KRAFT Grated Parmesan Cheese
- 1/4 tsp. hot pepper sauce
- 8 miniature whole wheat pita breads, cut crosswise in half
- 16 small fresh dill sprigs
Craisy Oatmeal Cookies
By Morganp9661
Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 1/4 cups dark brown sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sweetened coconut flakes
- 3/4 cup dried cranberries
- 2 cups quick oats
- 1/2 teaspoon fresh rosemary, finely chopped
The Very Most Basic Spinach and Cheese Souffle
By Morganp9661
Recipe courtesy of Howard Helmer and the American Egg Board
- Butter or margarine
- Grated Parmesan cheese or bread crumbs
- 4 egg yolks
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup butter or margarine
- 1/4 cup all purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry
Andouille Corndogs With Creole Mustard
By Morganp9661
Recipe courtesy Emeril Lagasse, 2004
- 1 1/2 cups yellow cornmeal
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon Essence, recipe follows
- Pinch cayenne
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons vegetable oil, plus more for frying
- 2 pounds andouille or smoked sausage, cut into 3 or 4-ounce links
- 1/4 cup cornstarch
- 8 (8-inch long) thick wooden skewers
- 3/4 cup Creole mustard, for dipping
Grilled Bruschetta Chicken
By Morganp9661
HEAT grill to medium heat
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
- 1 tomato, finely chopped
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1/4 cup chopped fresh basil
Creamsicle Cake
By Morganp9661
This recipe is from Sharon Buysse
- 1 Duncan Hines Orange Cake
- 1 pkg. orange jello mix
- 1 cup boiling water
- 1/2 cup cold water
- Topping;
- 1 pkg. instant vanilla pudding
- 1 pkg. orange jello
- 1 cup cold milk
- 2 teaspoons vanilla
- 8 oz. container Cool Whip
Soft Pretzels
By Morganp9661
Recipe from Kay Hurst
- 2 cups warm water
- 2 pkg. active dry yeast
- 1/2 cup sugar
- 2 teaspoon salt
- 1/4 cup butter, softened
- 1 egg
- 6 1/2 to 7 1/2 cups flour
- 2 tablespoon water
- Coarse Salt
Creamy Grits
By Morganp9661
Recipe courtesy Louis Osteen
- 2 cups whole milk
- 2 cups water
- 1 teaspoon salt
- 1 cup uncooked grits (not instant)
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 teaspoons freshly ground black pepper
Cream Cheese Sausage Balls
By Morganp9661
Preheat oven to 400F. Mix all ingredients until well combined
- 1 lb hot sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/4 cups Bisquick
- 4 oz cheddar cheese, shredded