Keledru's profile page
Recipes
Coconut Jerk Shrimp
By keledru
Mix eggs and half and half in bowl
- 2-1/2 to 3 pounds shrimp, peeled and deveined
- 2 cups Panko breadcrumbs
- 1/2 cup coconut flakes
- 2 tsp Adam's Reserve Jamaican Jerk Seasonin Sauce
- 2 eggs
- 1/2 cup Half and Half
- 1/2 cup Grapeseed Oil
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
By keledru
Directions Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package linguini pasta
- 2 tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 (3 ounce) package cream cheese
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon dried basil
- 2/3 cup boiling water
- 1/2 pound cooked shrimp
Cream Cheese Cupcakes
By keledru
Directions Preheat oven to 325 degrees F (165 degrees C)
- 3 (8 ounce) packages cream cheese
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 5 eggs
- 3 1/2 cups apple pie filling
- Reviews suggest more sugar, pinch of cinnamin. Could use graham cracker crumbs in bottom with small pat of butter on top then add cream cheese mixture.
Green Salad with Strawberry Balsamic Dressing
By keledru
In container of an electric blender, combine thawed strawberries in syrup, vinegar, salt, and pepper
- 1 (10-oz) package frozen sliced strawberries, in syrup, thawed
- 1/4 cup balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil
- Green leaf lettuce
- Sliced strawberries, mandarin oranges, slidced almonds
Mom's Lemon Custard Pie Recipe
By keledru
Directions In a large bowl, beat sugar and butter until well blended
- 1 cup sugar
- 1 tablespoon butter, softened
- 2 eggs, separated
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup lemon juice
- 2 teaspoons grated lemon peel
- 1 unbaked pie pastry (9 inches)
- Whipped cream, lemon and mint, optional
Holiday Pumpkin Bread
By keledru
Directions Preheat oven to 350 degrees F (175 degrees C)
- 3 cups white sugar
- 4 eggs
- 2/3 cup water
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 (15 ounce) can pumpkin puree
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup vegetable oil
Spring Salad with Fennel and Orange
By keledru
Directions Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until th...
- Dressing:
- 1/4 cup white sugar
- 1/4 cup red wine vinegar
- salt and pepper to taste
- 1 tablespoon chopped fresh basil
- 3 tablespoons olive oil
- Salad:
- 1 (10 ounce) 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
Kalua Pig in a Slow Cooker
By keledru
Directions Pierce pork all over with a carving fork
- 1 (6 pound) pork butt roast
- 1 1/2 tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke flavoring
Hearty Breakfast Egg Bake Recipe
By keledru
Crumble sausage into a large skillet
- 1-1/2 pounds bulk pork sausage
- 3 cups frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 8 eggs
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup evaporated milk
Praline Pumpkin Cheesecake
By keledru
Preheat oven to 325°F. To make cheesecake crust, use a rolling pin or food processor and crush gingersnaps to obt...
- Cheesecake Crust:
- 2 cups crushed gingersnaps
- 4 tablespoons melted butter
- Pumpkin Cheesecake Filling Ingredients:
- 3 (8 ounce) packages cream cheese, soft at room temperature
- 1 cup Imperial Sugar® Extra Fine Granulated Sugar
- 1/2 cup Imperial Sugar® Dark or Light Brown Sugar, firmly packed
- 4 large eggs
- 1 (15 ounce) can solid pack pumpkin (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 teaspoons vanilla extract
- Praline Topping:
- 1/2 cup Imperial Sugar® Light or Dark Brown Sugar, firmly packed
- 3/4 cup whipping cream
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 cups pecan halves