LLRedd's profile page
Recipes
Shrimp and Crab Corn Chowder
By LLRedd
Recipe adapted from Cooking Light (August 2011)
- 6 slices center cut bacon, chopped
- 1 cup onion, chopped
- 1/2 cup celery, chopped (about 4-5 celery stalks)
- 1 tsp fresh thyme, chopped
- 1 tsp fresh thyme, chopped
- 1 garlic clove, minced
- 4 cups fresh or frozen corn kernels, thawed
- 2-3 cups fat free, low sodium vegetable broth
- 3/4 pound peeled and deveined shrimp
- 8 oz crab meat
- 1/3 cup half and half
- 1/4 tsp pepper
- 1/8 tsp salt
Pickled Beets
By LLRedd
1. Put red beets in med. saucepan, cover with water
- 5 med. red beets
- 5 med. golden beets
- 2 t coriander seeds
- 1 1/2 t mustard seeds
- 3/4 t dill seed
- 1 t whole allspice
- 1/2 t fenugreek seeds
- 1/4 t whole cloves
- 1/4 t crushed red pepper flakes
- 5 fresh bay leaves, or 6 dried bay leaves
- 1 1/4 C white wine vinegar
- 1/4 C + 2 T sugar
- 1 T + 1 t coarse salt
Meringue Cookies
By LLRedd
Preheat oven to 250 degrees F
- 6 egg whites
- 1 1/2 cup sugar
- 3-4 cups semi-sweet chocolate chips
Belmont Breeze
By LLRedd
1. Mix well and pour over crushed ice
- 1 1/2 oz Seagrams 7
- 3/4 oz Harveys Bristol Cream Sherry
- 1 1/2 oz Sweet & Sour Mix
- 1 1/2 oz Orange Juice
- 1 1/2 oz Cranberry Juice
- 1 oz Soda
- 1 oz 7Up
BBQ Ribs
By LLRedd
Sauce Directions Combine all of the sauce ingredients in a stockpot or large Dutch oven
- Neely's BBQ Seasoning:
- Ingredients
- 1 slab pork spare ribs (about 4 pounds)
- 4-ounces Neely's BBQ Seasoning, recipe follows
- 1 quart Neely's BBQ Sauce, recipe follows
- 4 ounces paprika
- 2 ounces white sugar
- 1 teaspoon onion powder
- Mix all the ingredients and set aside.
- Neely's BBQ Sauce:
- 16 ounces ketchup
- 8 ounces water
- 3 ounces brown sugar
- 3 ounces white sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon dry mustard powder
- 1-ounce lemon juice
- 1-ounce Worcestershire sauce
- 4 ounces apple cider vinegar
- 1-ounce light corn syrup
- 2 ounces Neely's BBQ Seasoning
Tuscan Chicken Mac n Cheese
By LLRedd
Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil
- 2 2 to 1-inch 4 boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- to and pepper, to season
- 1/2 1/2 1/2 teaspoon paprika (sweet or smokey)
- 1/2 1/2 1/2 teaspoon dried parsley
- 1 1 1 tablespoon oil, divided (use olive or canola oil)
- 2 2 2 tablespoons butter
- 1 1 1 small yellow onion chopped
- 6 6 6 cloves garlic finely diced
- 1/3 1/3 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
- 9 9 2 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 3 3 level tablespoons flour
- 2 2 2 cups chicken broth
- 3 3 3 cups milk OR light cream* or half and half, divided
- 2 2 2 teaspoons dried Italian herbs
- 10 10 10 ounces (300g) elbow macaroni uncooked (3 cups!)
- 3 3 3 cups baby spinach leaves
- 1 1 1 cup fresh grated Parmesan cheese
- 3/4 3/4 3/4 cup mozzarella cheese shredded
- 1/2 1/2 1/2 cup grated cheese Cheddar or Gruyere
- 2 2 2 tablespoons fresh parsley chopped
Bruschetta Gorgonzola and Peppers
By LLRedd
by Ina Garten
- Good olive oil
- 1 red bell pepper, seeded and sliced into thin strips
- 1 yellow bell pepper, seeded and sliced into thin strips
- 1/2 teaspoon sugar
- 1 tablespoon capers, drained
- 2 tablespoons julienned fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- Baguette
- 3 ounces creamy Gorgonzola or other blue cheese, at room temperature
Mustard and sour cream gravy
By LLRedd
In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minute...
- 2 tablespoons butter
- 1/2 onion, minced
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 3 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
Tunnel of Fudge Cake
By LLRedd
1. Cream butter. Add eggs, 2 at a time beating well after each
- 1 1/2 C Butter, softened
- 6 eggs
- 1 1/2 C Sugar
- 2 C Flour
- 1 box Pillsbury 2 layer size Double Dutch Fudge Frosting
- 2 C ch. Nuts
Peanut Butter filled Cupcakes
By LLRedd
1. In med. bowl, stir flour, cocoa, soda and salt
- 1 C flour
- 1/3 C unsweetened cocoa
- 3/4 T baking soda
- 1/2 t salt
- 1/3 C shortening
- 1 C packed brown sugar
- 1 t vanilla
- 2 eggs
- 1/2 C milk
- 1 3 oz. cream cheese, softened
- 1/4 C chunky peanut butter
- 1 T honey
- 1 T milk