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Recipes
Spicy Shrimp and Scallops
By scottsdalejulie
none
- Spicy Shrimp And Scallop AlfredoRecipes » Main Dish » Fish and Shellfish
- A wonderful meal for a romantic evening. The creamy sauce and spice make this a keeper.
- (5, 2) 100% would make again
- 129 people marked it a Favorite, 20 people marked it a Try Soon
- Yield: 4
- Cuisine: Cajun Main Ingredient: seafood
- SeafoodSpicyPastaromantic dinnerseafoodCajun
- photo by Shawn88c Add my photo of this recipe... .Full RecipeReviews (2)Photos (1)Ingredients [ View Metric ] 1 large shrimp (a pound of large) peeled and deveined
- 10 large sea scallops drained well and 1/4 cut
- 3 sun-dried tomatoes, julieened
- 5 button fresh mushrooms sliced (optional)
- 1 cup fresh broccoli cut up in small pieces (steamed almost until tender)
- 1 cup heavy whipping cream
- 0.333333333333333 cup grated parmesan cheese
- 2 large garlic cloves crushed
- 0.5 cup chopped onion
- 0.5 teaspoon garlic powder
- 0.25 teaspoon crushed red pepper flakes
- 0.125 teaspoon cayenne pepper
- 0.125 teaspoon salt
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 4 ounces cooked linguine (broken in half before cooking acc
- 1 dried parsley (to garnish)
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- sprinkle shrimp and scallops on one side with garlic powder.
- place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.
- add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.
- in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
- add sundried tomatoes and let cook about 2 minutes.
- pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
- add crushed red pepper, cayenne, and salt stir well.
- add parmesan cheese and reduce heat to medium low.
- add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
- add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.
- serve with a little sprinkle of parsley.
Hungarian Goulash
By scottsdalejulie
none
- Crockpot Hungarian Goulash
- 6 6 servings
- 2 2 1/2-inch pounds round steaks, cut in 1/2-inch cubes
- 1 1 1 cup onion, chopped
- 1 1 1 clove garlic, minced
- 2 2 2 tablespoons flour
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 1 1/2 1 1/2 1/2 teaspoons paprika
- 1/4 1/4 1/4 teaspoon dried thyme, crushed
- 1 1/2 1 1/2 can 1 (14 1/2 ounce) can tomatoes
- 1 1 1 cup sour cream
Fruit Pizza
By scottsdalejulie
none
- Ingredients:
- Super Easy Fruit Pizza
- Fruit Pizza
- 1 1 1 roll (16.5) Pillsbury refrigerated sugar cookies
- 1 8oz 1 8oz 8oz package cream cheese softened
- 1/3 1/3 1/3 cup sugar
- 1/2 1/2 1/2 teaspoon vanilla
- 2 2 2 kiwi peeled, halved lengthwise and sliced
- 1 1 1 cup halved or quartered fresh strawberries
- 1 1 1 cup fresh or frozen blueberries ( I like fresh best)
- 1/2 1/2 1/2 cup apple jelly
- Directions:
- to 350. 12-inch to 16 to 20 30 with cooking spray. In pan, break up cookie dough-press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
- To serve, cut into wedges or squares.
- Cover and refrigerate and remaining pizza (which you most likely will not have).
Macaroni Salad
By scottsdalejulie
same
- INGREDIENTS:
- Macaroni Salad Virginia Style
- 2 tablespoons butter, melted
- 1/4 cup tarragon vinegar
- 1 teaspoon all-purpose flour- CQ?
- 1 egg, beaten
- 1 cup mayonnaise
- 3 eggs
- 2 cups macaroni- Dreamsfield
- 1/2 cucumber, sliced
- 1 large tomato, diced
- 1 green bell pepper, diced
- 1 teaspoon salt
- DIRECTIONS:
- 1. In a saucepan over medium heat, mix together butter, tarragon vinegar, flour and egg. Stirring continuously, heat 10 minutes, or until the mixture begins to thicken. Remove from heat and allow to cool 10 minutes.
- 2. In a large bowl, prepare the sauce by combining the tarragon vinegar mixture with mayonnaise.
- 3. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- 4. Bring a large saucepan of lightly salted water to a boil. Cook the macaroni 10 minutes, or until al dente. Drain and pour into the bowl with the sauce. Stir until the macaroni is well coated.
- 5. Mix the coated macaroni with the eggs, cucumber, tomato, green bell pepper and salt.
crazy Crust Pizza
By scottsdalejulie
none
- Ingredients:Yield:
- 8 8 8Servings Size
- slices
- Update
- slices
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/8 teaspoon black pepper
- 2 large eggs
- 2/3 cup milk
- 1 lb ground beef or 1 lb bulk Italian sausage, cooked and drained
- 1 small onion, chopped fine
- 1/2 cup sliced mushrooms (optional)
- 1 1/2 cups pizza sauce or 1 1/2 cups spaghetti sauce
- 2 cups of shredded mozzarella cheese or 2 cups pizza cheese
- Change Measurements: US | Metric
- Directions:
- Prep Time: 10 mins
- Total Time: 35 mins
- 1 Preheat oven to 400 degrees.
- 2 Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
- 3 Combine flour, salt, oregano, pepper, eggs and milk and mix well.
- 4 Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
- 5 Sprinkle the cooked meat, onions and mushrooms over the batter.
- 6 Bake for 20 minutes.
- 7 Remove from oven and drizzle on pizza sauce.
- 8 Sprinkle evenly with cheese.
- 9 Bake for about 5 more minutes, or until cheese is bubbling.
- 10 Slice and serve!
- Read more: http://www.food.com/recipe/crazy-crust-pizza-29002#ixzz1OcU9HWnb
Real Eggnog
By scottsdalejulie
A True Eggnog Posted: 14 Dec 2010 05:09 AM PST 4 egg yolks 4 TBS Truvia 1 pint almond milk 3 ounces b...
- same
jalepeno Roll-ups
By scottsdalejulie
done
- JALAPENO ROLL-UPS
- --------------------------------------------------------------------------------
- 1 10) large LC tortillas (about 10)
- 5-6 5 chopped (I used sliced from the jar, about 5 forkfuls, then chop)
- 16 oz. shredded cheddar
- 1/2 small onion-FINELY chopped
- 16 oz. sour cream
- 8 oz. cream cheese -softened
- to everything. Scoop large spoonful and spread to edges on tortillas.
- Roll and place in casserole dish.
- 1 and chill at least 1 hour.
- Slice and place around cup of salsa. ENJOY!!
- I save the ends for my hubby!
coconut Cream Pie from Dana
By scottsdalejulie
none
- I have a recipe in my archives.
- Not certain where it came from? Maybe this will help?
- Coconut Cream Pie
- 1 1/2 c. almonds
- 1/4 c. vanilla whey protein powder
- 3 tbs. Splenda
- 4 tbs. butter, melted
- 1 1/3 c. unsweetend coconut
- 2 2/3 cup of low carb milk
- 1 1/2 pkgs. vanilla SF Instant Pudding
- 1 c. heavy cream, chilled
- 1 tbs. vanilla SF Instant Pudding
- 325 preheated oven
- In food processor blend almonds, whey and
- Splenda, pulsing until combined.
- Add butter and & pulse until well mixed.
- Turn this out into a sprayed 9" pie plate, pressing down
- firmly building up the sides.. Bake 325 15 min. or until
- golden brown. Cool before filling.
- Place 2/3 c. of coconut on crust, spreading evenly.
- set aside.
- In a bowl put milk and add the first pudding mix.
- Whisk until smooth about 2 min. Pour over coconut
- in pie shell and chill for one hour.
- Place 2/3 c. of coconut on crust, spreading evenly.
- Chill for one hour. While pie is cooling stir the remainder
- of coconut into a dry skillet over dry heat until golden, cool.
- Sprinkle the remaining coconut in med, skillet until golden. let cool
- With electric mixer whip the heavy cream 1 tbs. pudding
- mix until you have whipped topping. Spread over pie
- and sprinkle with toasted cocount
- 10-12 servings
- 6 grams usable carbs/
Slow Cooker Carnitias
By scottsdalejulie
none
- Ingredients
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon crumbled dried oregano
- 1/2 1/2 1/2 teaspoon ground coriander
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1 1 pound) 1 (4 pound) boneless pork shoulder roast
- 2 2 2 bay leaves
- 2 2 2 cups chicken broth
- Directions
Char's overn roasted beef short ribs
By scottsdalejulie
none
- Char's Ovenroasted Beef Shortribs (by request)
- Char's Ovenroasted Beef Shortribs
- 4 4 3 pounds bone-in OR 3 pounds boneless beef short ribs
- Bacon fat or olive oil
- to seasoning powder and chile powder OR salt & pepper to taste
- 1 1/2 1 1/2 1/2 medium onions, sliced somewhat thickly
- 8 8 8 oz. brown mushrooms, sliced
- 1 1 1 tsp. beef stock paste
- 2 2 2 cups dry red wine
- 2 2 2 tablespoons good balsamic vinegar
- 6 6 6 cloves garlic, peeled and smashed
- Herb bundle (sprigs of rosemary, oregano, and parsley, tied together with kitchen twine)
- to 325*. to 325*.
- to 375* 30 375* and remove foil; roast another 30 minutes or until the meat is getting a good brown on it and the tops are getting a bit of crispy on them.
- Serve with Dreamfields pasta or roasted, mashed root veggies.
- I have also made this using rehydrated dried porcini mushrooms, using some of the strained soaking liquid in place of the red wine. You could use LC beer instead of wine too, or just beef broth if you're not into alcoholic cooking!