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Neely's Jumbo Coconut Shrimp

Neely's Jumbo Coconut Shrimp

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Preheat oil in a deep-fryer to 350 degrees F

  • Peanut oil, for frying
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1 cup panko bread crumbs
  • 1 cup shredded sweetened coconut
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon granulated garlic powder
  • Zesty Dipping Sauce, recipe follows
  • 1 (6-ounce) jar orange marmalade
  • 1/4 cup sweet Asian chili sauce
  • 1 lime, juiced
0/5 (0 Votes)

Cheesy Shrimp Dip

Cheesy Shrimp Dip

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Preheat the oven to 350 degrees F

  • 1/4 cup butter
  • 2/3 cup chopped red bell pepper
  • 1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
  • 1/3 cup sliced green onions
  • 1 cup sour cream
  • 1 cup shredded Parmesan
  • 1 cup shredded mozzarella
  • 1/2 cup mayonnaise
  • Pinch salt
  • Pinch cracked black pepper
  • Assorted crackers, for serving
0/5 (0 Votes)

Banana Pudding

Banana Pudding

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Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat

  • 1 cup 2 percent milk
  • 1 cup plain unsweetened almond milk
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 large bananas
  • 6 low-fat cinnamon graham crackers, broken into 1-inch pieces
  • 1 tablespoon cocoa powder (sweetened or unsweetened)
  • 1/4 cup sliced almonds, toasted
0/5 (0 Votes)

Grilled Pork Chops with Orange Glaze

Grilled Pork Chops with Orange Glaze

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For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags i...

  • 1/2 cup kosher salt
  • 1 tablespoon smoked salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup honey
  • 4 tea bags black tea
  • 4 (6-ounce) bone-in pork chops
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cup white wine
  • 1 orange, zested and juiced
  • 1 tablespoon mirin
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons honey
  • Salt and pepper
0/5 (0 Votes)

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP

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Preheat oven to 325 degrees F

  • 1/2 pound jumbo lump crabmeat, free of shells
  • 1 (8 ounce) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste
0/5 (0 Votes)

Almost-Famous Pumpkin Cheesecake

Almost-Famous Pumpkin Cheesecake

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Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit

  • 12 tablespoons unsalted butter, melted
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar
  • Salt
  • 2 pounds cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 15-ounce can pure pumpkin
  • 6 large eggs, at room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups sweetened whipped cream
  • 1/3 cup toasted pecans, roughly chopped
0/5 (0 Votes)

Fried Oyster and Shrimp Po' Boys

Fried Oyster and Shrimp Po' Boys

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For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and ...

  • 1 cup mayonnaise, such as Hellmann's
  • 1/4 cup minced roasted garlic
  • 1 teaspoon regular hot dog mustard
  • 1/4 teaspoon kosher salt
  • 4 dashes Worcestershire sauce
  • 4 pinches ground black pepper
  • Squeeze of lemon juice
  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 teaspoon dried basil
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground white pepper
  • 1 egg, beaten
  • 24 medium-size oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 2 tablespoons dried basil
  • 2 tablespoons granulated garlic
  • 2 to 3 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon hot paprika
  • 1 1/2 cups canola oil
  • 4 soft 8-inch French or hoagie rolls, split
  • 3 tablespoons garlic butter, softened (minced roasted garlic mixed with butter)
  • 1 1/2 cups loosely packed shredded green cabbage
  • 1/2 cup thin sliced deli-style dill pickles
  • 2 to 3 red heirloom tomatoes, sliced 1/4 inch thick
5/5 (1 Votes)

Pat's Beer Can Grilled Chicken

Pat's Beer Can Grilled Chicken

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For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 4 pounds chicken, washed and dried
  • Vegetable oil
  • Beer Can Chicken Rub
  • 1 (12-ounce) can beer
0/5 (0 Votes)

Chocolate Log Cake Buche de Noel

Chocolate Log Cake Buche de Noel

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Butter to grease FOR THE CAKE: Preheat oven to 350F

  • FOR THE CAKE:
  • butter to grease
  • 1 cup Semisweet chocolate chips
  • 1 1/2 teaspoon Instant coffee
  • 3 tablespoon Water
  • 5 Eggs (separated)
  • 1 1/4 cups Sugar (divided)
  • 1 1/2 teaspoon Vanilla
  • .
  • FOR THE FILLING:
  • 8 oz Whipping cream
  • 1 1/2 teaspoon Vanilla
  • 2 tablespoon Powdered sugar
  • .
  • .
  • FOR THE ICING:c
  • 1/2 cup Powdered sugar
  • 1 1/2 tablespoon Hershey's unsweetened cocoa
  • 1 tablespoon Hot water
  • 1/4 teaspoon Instant coffee
  • 1/4 teaspoon Vanilla
  • 1 tablespoon Butter (melted)
  • Pinch of salt
0/5 (0 Votes)

Paella on the Grill

Paella on the Grill

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Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash

  • One 3-pound chicken, cut into 8 pieces
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper
  • 8 cups chicken stock
  • 1 large pinch saffron
  • 2 pounds clams, scrubbed
  • 2 pounds mussels, debearded and scrubbed
  • 18 colossal shrimp, tails on, peeled and deveined
  • Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
  • 15 sea scallops, patted dry
  • 4 lemons, halved
  • 1 large Spanish onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 4 cups short grain paella rice
  • 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
  • 1 cup frozen peas, thawed
  • 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
  • 1 cup chopped fresh flat-leaf parsley
0/5 (0 Votes)