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Recipes
Bacon-Wrapped Trout in Tomato-Thyme Butter Sauce
By teachskinner
Combine the wine, lemon juice, and shallots in a medium saute pan and bring to a boil
- Tomato-Thyme Butter Sauce:
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons finely minced shallots
- 1/4 cup heavy cream
- 1 teaspoon minced fresh thyme or lemon thyme
- 2 sticks cold unsalted butter, cut into pieces
- 1/4 teaspoon hot sauce
- 3/4 cup peeled, seeded and diced tomatoes
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 4 (10-ounce) whole trout, cleaned, leaving heads and tail intact
- Salt
- Freshly ground black pepper
- Emeril's Essence, recipe follows
- 8 thin slices fresh lemon
- 8 sprigs fresh thyme
- 12 bacon slices
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Grandma's Casserole (Dish-In-One)
By teachskinner
Modified from Grandma's original recipe, which used only hamburger (1-2 lbs), no sausage, a can of green chiles, an...
- 2 onions (diced)
- 1 lb. hamburger
- l lb. Sweet Italian sausage (ground)
- 1 lb. sharp cheddar cheese
- 1/2 cup Hatch green chiles (diced)
- 1 jar Tomato Sauce (such as Prego Traditional)
- 12 oz. package wide egg noodles, cooked
- 1 can Diced tomatoes
Zucchini Brownies
By teachskinner
Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray
- FOR THE BROWNIES:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (1 large or 2 small zucchinis)
- 3-5 tablespoons water
- 1/2 cup chopped walnuts, optional
- FOR THE FROSTING:
- 3 tablespoons cocoa powder
- 1/4 cup butter, melted
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tablespoon vanilla extract
- Pinch of salt
New Potato Soup
By teachskinner
In large pot, boil potatoes in water 10 minutes
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1/2 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup salted butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Chicken Arrabiata
By teachskinner
Heat 1/4 cup of olive oil in a large skillet over medium heat
- 1/2 cup olive oil, divided
- 6 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes with garlic and olive oil
- 1/2 cup tomato sauce
- 1 bunch fresh basil, chopped
- 1 (12 ounce) package dried penne pasta
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound thin chicken breast cutlets
New Orleans BBQ Shrimp
By teachskinner
Peel the shrimp, leaving only their tails attached
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 3 pounds large Gulf shrimp, in their shells
- 2 tablespoons Creole seasoning, recipe follows
- Cracked black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- 3 bay leaves
- 3 lemons, peeled and sectioned
- 2 cups water
- 1/2 cup Worcestershire sauce
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 2 cups heavy cream
- 2 tablespoons butter
- Traditional southern Biscuits, recipe follows
- 1 tablespoon chopped chives
- 2 ½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Corn Chowder
By teachskinner
1. In large saucepan, fry bacon, remove and drain
- ½ lb Bacon, diced
- 1 med. Onion
- ½ cup Chopped Celery
- 5 T Flour
- 4 cups Milk
- 2 can Creamed Corn (more)
- 1 can Whole kernel corn (sweet)
- 1 can Diced potatoes
- ½ tsp. salt
- ½ tsp. pepper
- Sniped Parsley
- Paprika
Skinner's "Mad Jack" Thick and Sticky BBQ Sauce
By teachskinner
1. Combine all ingredients, heat, reduce
- 2 cups Ketchup
- 1 cup Honey
- 1 cup Jack Daniels
- ¼ cup Red Wine Vinegar
- ¼ cup Molasses
- ¼ cup Dijon Mustard
- ¼ cup Honey Mustard
- 4 Tbsp. Lemon Juice
- 3 Tbsp. Dark Brown Sugar
- 3 Tbsp. Worcestershire Sauce
- 2 Tbsp. Soy sauce
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ½ tsp. Mesquite Liquid Smoke
- ¾ tsp. Coarse Black pepper
- ¼ tsp. Tabasco
- ¼ tsp. Cayenne
- 1 tsp. Kosher salt
- 2 Tbsp. Light Corn Syrup
- 3 Tbsp. Spicy Brown Mustard
- 2 Tbsp. A-1 sauce
- 1 tsp. Chili Powder
Bacon Mac and Cheese
By teachskinner
Preheat your oven to 400 degrees
- 1/2 lb dried cavatappi pasta (see note on how to double this recipe)
- 3 cups half & half
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
- 1 cup whole milk mozzarella, shredded
- 1/2 cup parmigiano-reggiano, finely grated
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme
- 2 tbsp fresh basil, chopped
- 1 1/2 to 2 tbsp green onion, chopped
- 4 cloves fresh garlic, minced (not the stuff in the jar)
- generous pinch of nutmeg (about 1/8 tsp or less)
- generous pinch of cayenne pepper (about 1/8 tsp or less)
- Kosher salt and freshly ground black pepper to taste
- 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you'd like)
- 2 to 3 tablespoons seasoned breadcrumbs (optional)
- Salt to season the pasta water
Sex in a Pan
By teachskinner
Preheat oven to 350 F degrees
- Crust
- 1 cup pecans, chopped
- 3 tbsp white sugar
- 1/2 cup butter
- 1 cup flour
- Cream cheese layer
- 1 8 oz package cream cheese
- 1 cup powdered sugar (use 1/2 cup for less sweetness)
- 1 cup whipped cream or cool whip
- Vanilla pudding
- 1 package of instant vanilla pudding (5.1 oz or 144 g)
- 3 cups milk (use 2 cups if you want a firmer pudding)
- Chocolate Pudding
- 1 package of instant chocolate pudding (5.1 oz or 144 g)
- 3 cups milk (use 2 cups if you want a firmer pudding)
- Last layer
- 2 cups whipped cream or cool whip
- shaved chocolate