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Recipes
Clam Chowder
By danand
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots
- 4 (6.5 ounce) cans minced clams
- 1 cup minced onion
- 2 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- salt and pepper to taste
- tabasco on table for added kick
Mouse's Macaroni and Cheese
By danand
Preheat oven to 400 degrees F (205 degrees C)
- 1 1/2 cups uncooked elbow macaroni
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1 teaspoon ground black pepper
- 2 cups milk
- 8 ounces American cheese, cubed
- 8 ounces processed cheese food (eg. Velveeta), cubed
- 1/4 cup seasoned dry bread crumbs
Champagne Shrimp and Pasta
By danand
done
- CHAMPAGNE SHRIMP & PASTA
- 8 oz. angel hair pasta,
- 1 TBs extra virgin olive oil ,
- 1 cup sliced fresh mushrooms ,
- 1 # medium shrimp peeled& deveined ,
- 1 1/2 cups champagne ,
- 3 Tbs chopped fresh parsley,
- Freshly grated Parmesan cheese
- 2 plum tomatoes, diced
- 1/4 tsp salt
- 2 Tbs minced shallots
- 1 cup heavy cream
- salt & pepper to taste
- cook pasta in boiling water until al dente; drain
- Heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
- Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To Serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
- This recipe from allrecipes.com
High Five Orange Rolls
By danand
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl
- 1 tablespoon white sugar
- 1 tablespoon active dry yeast
- 1 cup warm milk
- 1/2 cup warm water
- 1 egg, beaten
- 1/2 cup orange juice
- 1/2 cup butter, melted
- 1/4 cup instant vanilla pudding mix
- 1 tablespoon orange extract
- 5 cups bread flour, or more if needed
- 1 teaspoon salt
- 1/2 cup butter, softened
- 2 tablespoons grated orange zest
- 1 teaspoon orange extract
- 3/4 cup white sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 2 teaspoons orange extract
- 2 tablespoons milk, or more as needed
Acapulco Margarita Grouper
By danand
Place fish in a shallow baking dish
- 4 (6 ounce) grouper fillets
- 1/3 cup tequila
- 1/2 cup orange liqueur
- 3/4 cup fresh lime juice
- 1 teaspoon salt
- 3 large cloves garlic, peeled
- 4 tablespoons olive oil
- 3 medium tomatoes, diced
- 1 medium onion, chopped
- 1 small jalapeno, seeded and minced
- 4 tablespoons chopped fresh cilantro
- 1 pinch white sugar
- salt to taste
- 1 tablespoon olive oil
- ground black pepper to taste
Swordfish with Lemon, Mint, Basil, and Arugula
By danand
Recipe adapted from Giada De Laurentiis - Added Arugula and reduced mint
- 4 (5 to 6-ounces each) swordfish steaks
- 1/2 cup olive oil
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh arugula
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Salt and freshly ground black pepper
Dan's Simple Spaghetti Meat Sauce
By danand
Bring a pot of water to a rolling boil and add spaghetti noodles (I break them in half before placing in the water)
- 2 16 oz packages of regular spaghetti noodles
- 1 24 oz can or Jar of Favorite Spaghetti Sauce (Hunts Garlic & Herb is mine)
- 1 15 oz can Tomato Sauce (I prefer Hunts)
- 1 6 oz can Tomato Paste
- 2 swirls around the pan Olive Oil
- 2 tbsp Oregano -more or less to taste (I also put a little Italian spice in but prefer more oregano)
- 1 tbsp fresh garlic - more or less to taste
- salt and pepper to taste
- 1 lb ground beef or turkey
- Fresh parmesan cheese to top
Baked Spaghetti Squash with Garlic and Butter
By danand
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape)
- 1 small spaghetti squash (about 3-4 pounds)
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1/4 cup finely minced parsley (or basil)
- 1/2 teaspoon salt (or to taste)
- 1/4 cup shredded parmesan cheese
Peppered Shrimp Alfredo
By danand
Bring a large pot of lightly salted water to a boil
- 8 ounces penne pasta
- 1/4 cup butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (16 ounce) jar Alfredo sauce
- 1/2 cup grated Romano cheese
- 1/2 cup cream
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- 1/4 cup chopped parsley
Balsamic-Glazed Salmon
By danand
Line a 15-in. x 10-in. x 1-in
- 4 garlic cloves, minced
- 1 teaspoon olive oil
- 1/3 cup balsamic vinegar
- 4 teaspoons Dijon mustard
- 1 tablespoon white wine or water
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 salmon fillets (4 ounces each)
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano