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Recipes
Amish Ham and Cheese Casserole | mrfood.com
By barbell
Instructions Preheat oven to 375 degrees F
- 1/4 cup (1/2 stick) butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 pound pasteurized prepared cheese, cut into cubes (Velveeta)
- 1 (16-ounce) package frozen green beans, thawed
- 2 (15-ounce) cans whole potatoes, drained and quartered
- 4 cups diced cooked ham
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
pad thai chicken and shrimp
By barbell
fill a medium saucepan with luke warm water
- 6 oz dried thai rice noodles
- 3 tbsp canola or peanut oil
- 1/2 lb large shrimp, peeled, deveined, rinse and patted dry
- kosher salt
- 3 scallions- white and green parts, trimmed and thinly sliced
- 3 thai bird chilies or 1 jalapeno, seeded and finely diced
- 1 tbsp peeled and minced fresh ginger
- 2 large eggs,beaten
- 2 cups thinly sliced leftover roast chicken or store bought rotisserie chicken
- 2 cups fresh bean sprouts
- 1 1/2 tbsp thai fish sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 cup chopped dry- roasted peanuts
- 1 lime, cut into wedges, for serving
Barbecue Shrimp
By barbell
Preheat oven to 350 degrees F
- 4 1/2 4 1/2 4 1/2
- pounds pounds peeled, medium-size raw shrimp (see Note)
- 1/2 1/2 1/2
- cup cup butter, melted
- 1/4 1/4 1/4
- cup cup Worcestershire sauce
- 1/4 1/4 1/4
- cup cup lemon juice
- 1 1 1 tablespoon seafood seasoning
- 1 1 1 tablespoon coarsely ground pepper
- 1 to 2 1 to 2 to 2 cloves garlic, minced
- 1 1 1 tablespoon Cajun seasoning
- 1 1 1 tablespoon hot sauce
Chipotle Cream Shrimp
By barbell
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- 1 1 1 cup all-purpose flour
- 4 4 4 tablespoons chopped fresh cilantro, divided
- 1 1/4 1 1/4 1 1/4
- teaspoons teaspoons salt, divided
- 1 1 1 teaspoon black pepper
- 2 2 2 pounds raw jumbo shrimp, peeled, deveined, and tails left on
- 6 6 6 tablespoons (3/4 stick) butter
- 1/4 1/4 1/4
- cup cup dry white wine
- 1 1 1 cup heavy cream
- 2 2 2 tablespoons Worcestershire sauce
- 2 2 2 tablespoons chopped canned chipotle peppers in adobo sauce
- 2 2 2 garlic cloves, minced
Bacon and Egg Cups
By barbell
A complete breakfast in one clever little package
- 12 slice(s) (extra-thin) whole wheat bread, crusts removed
- 12 large eggs
- 3/4 cup(s) shredded Cheddar cheese
- 4 slice(s) precooked bacon, crumbled
- Salt and freshly ground pepper
- Chopped chives, for garnish (optional)
Grilled Shrimp with Molasses-Guava Glaze
By barbell
November 1, 2012 0
- 6 tbsp flavored (light) molasses 3 tablespoons guava or apricot jam 1 1/2 tablespoons butter, cut into 1/2
- inch cubes 3 tablespoons plus 2 teaspoons finely grated lime peel 32 uncooked medium shrimp, peeled, deveined Fine sea salt
Smothered Pork Chops and Potatoes
By barbell
In 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp
- 4 slices bacon, cut into 1-inch pieces
- 4 boneless pork loin chops, about 1/2 inch thick (1 1/4 lb), trimmed of fat
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
- 2 1/2 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
- 1/3 cup sliced green onions
- 1/4 cup whipping cream
Little Apricot Appetizer Tarts
By barbell
Heat oven to 375°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray
- 2 2
- cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
- 1 1
- cup finely shredded pepper Jack cheese (4 oz)
- 1/4 1/4
- cup SMUCKER'S® Apricot Preserves
- 1/4 1/4
- cup Fisher® Chef's Naturals® Chopped Pecans
Frozen S'mores Stack
By barbell
Line the bottom of a 9- x 13-inch baking dish with 1/3 of the graham crackers
- 1 (14.4-ounce) package honey graham crackers
- 1/2 gallon chocolate ice cream, softened
- 2 cups mini marshmallows
- 1 (17.75-ounce) jar hot fudge topping, divided
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 (1.55-ounce) chocolate candy bars, coarsely chopped
bbq beef and potato turnovers
By barbell
cal - 380 fat - 21g carbs - 33g
- 1/2 lb lean ground beef
- 1/3 cup bbq sauce
- 1/2 cup frozen potatoes o'brien with onions and peppers
- 1/4 cup shredded cheddar cheese
- 1 can refrigerated crescent rolls