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Recipes
Grand Marnier Souffle
By DWatkins23
From mum's recipe file. No source identified
- Butter
- sugar
- 8 eggs
- salt
- 2/3 c sugar
- rind of one orange
- 3 oz defrosted OJ
- 2 or 3 oz Grand Marnier
Seafood and Sausage Paella
By DWatkins23
Take off on Emeril Lagasse's Paella
- 1 (3-pound) chicken, cut into small pieces (about 12)
- 2 teaspoons salt
- Freshly ground black pepper
- 1/2 cup olive oil
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped green bell peppers
- 3/4 cup chopped celery
- 6 tablespoons minced garlic
- 1 1/2 cups chopped andouille sausage
- 3 cups uncooked rice
- 1 1/2 cups chopped peeled tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 9 bay leaves
- 3 tablespoons Creole seasoning
- 1/2 teaspoon saffron threads
- 6 cups white chicken stock
- 3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces
- 18 medium shrimp in their shells (about 3/4 pound)
Beer Bread
By DWatkins23
Mix the 3 ingredients together and put dough in well greased loaf pan
- 3 Cups Self-Rising Flour
- 3 Tablespoons sugar
- One 12 oz. bottle of beer
Favorite Muffins
By DWatkins23
1. Sift together flour, sugar, brown sugar, sugar, baking powder, salt, and cinnamon
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 egg, beaten
- 1/2 cup oil
Beef/Pork Canneloni in a white sauce.
By DWatkins23
This is a take off from a recipe from an old Italian Restaurant in South SF called Bertoluccis (no longer around)
- Filling
- 2 Tbps Butter
- 1 small onion (chopped)
- 1 lb Ground Pork
- 1 lb Ground Beef
- salt
- pepper
- 1 c milk
- 2 T flour
- 1 c grated parmesan
- Crepes (use standard crepe recipe)
- Bechamel
- 4 Tbps Butter
- 1/3 c flour
- 2 c milk
- freshly grated nutmeg
Popovers
By DWatkins23
Popovers are flaky dinner bread that should be served HOT
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Bacon Hash
By DWatkins23
This is a riff on Corned Beef hash
- 4 slices bacon
- 1 1/2 sweet yellow onion chopped
- 2 yukon gold potatoes
- 2 T Olive Oil
- 2 T butter
- Salt
- Pepper
- Onion powder
- garlic powder
- Sharp cheddar shredded
- fried eggs
Shrimp Scampi
By DWatkins23
Mum's recipe for Shrimp Scampi
- 2 T Butter
- 1/3 c olive oil
- 1 T minced fresh garlic
- Juice of 1 lemon (retain rind)
- 1 T fresh chopped parsley or 1 t dry
- 1/2 t crushed red pepper (or 4 drops tobbasco)
- 1 T fresh basil or 1 t dry
- 1/2 c dry white wine
- 3 lb large prawn
- Sauce
- 1/2 c butter
- 1 t dry basil
- 1 T finely minced garlic
- 1/4 t nutmeg
- 8 oz clam juice
- salt/pepper
- 1/4 c flour
- 1/2 c half & half
- 1 T minced parsley
- 1/3 c white wine
- Juice of 1/2 lemon
Garlic Parmesan Bread Sticks
By DWatkins23
These wonderful breadsticks will disappear when you serve them, they are yummy!
- 2 sheets of Pepperidge Farms Puff Pastry (defrosted)
- 1/2 stick butter melted
- 2 cloves Garlic minced
- 3/4 c grated Parmesan
Crab Casserole with Artichoke hearts
By DWatkins23
This was my grandmother's artichoke crab casserole and was a frequent sunday lunch
- 3 T flour
- 3 T Butter
- 1 c milk
- 1/2 c dry white wine or chicken broth
- 1/2 c shredded Sharp cheddar cheese (or swiss)
- 2 t worchestershire sauce
- 2 8 oz package of artichoke hearts frozen - cooked
- 4 hard boiled eggs
- 3/4 lb crab (or chicken)
- 2 T parmesan