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Recipes
Garlic Butter Shrimp
By CandyH
Melt 2 tablespoons butter in a large skillet over medium high heat
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1/4 cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
Homemade Crispy Potato Tots
By CandyH
adapted from Cook's Country from Sweet Pea's Kitchen
- 1 cup water
- 2 1/4 teaspoons salt
- 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper (optional)
- 4 cups peanut oil or vegetable oil
Baked Cheesy Chicken Penne
By CandyH
Preheat oven to 400. Butter two shallow 2-quart baking dishes
- 6 tablespoons butter, plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (can use some leftover cooked chicken)
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms, trimmed and thinly sliced (or use 8 oz of button mushrooms)
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone (6 ounces)
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Chicken Club Pasta Salad
By CandyH
1 Bring a large pot of lightly salted water to a boil
- 8 ounces corkscrew-shaped pasta
- 3/4 cup Italian-style salad dressing
- 1/4 cup mayonnaise
- 2 cups chopped, cooked rotisserie chicken
- 12 slices crispy cooked bacon, crumbled
- 1 cup cubed Muenster cheese
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 8 ounces cherry tomatoes, halved
- 1 avocado - peeled, pitted, and chopped
Tomato Walnut Pesto Spread
By CandyH
A favorite for parties, this layered Tomato Walnut Pesto Spread is great with crackers or thin sliced hearty bread
- 3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
- 2 tablespoons butter, softened
- 1/2 cup finely chopped walnuts
- 1/2 cup prepared pesto
- Assorted crackers
Seafood Stew
By CandyH
Heat olive oil and butter over medium heat
- 1 lb scallops (I prefer the small ones)
- 1 lb shrimp, peeled and deveined
- 1 1/2 lbs cod (or other mild white fish)
- 1 (16 ounce) jar salsa (mild or hot, your choice)
- 1 cup dry white wine
- 1 cup chicken broth
- 1 lemon
- 2 tablespoons butter (not margarine)
- 1 -2 tablespoon olive oil
- kosher salt
- ground black pepper
Slow Cooker French Dip
By CandyH
1.lay onion and garlic in the bottom of the slow cooker 2
- 1 yellow onion, diced
- 2 c beef broth
- 1/4 c soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp mustard
- 3 cloves of garlic chopped
- 2 bay leaves
- 3 lb beef shoulder roast, trim the fat
- 1 tsp salt
- 1 tsp pepper
- 8 french bread rolls
- 16 slices of provolone cheese
Rustic Raspberry Lemon Cheesecake Tart
By CandyH
This is a beautiful dessert! The raspberries can be substituted or strawberries or other berries
- 1 sheet puff pastry, thawed but still cold
- 4 oz. cream cheese, softened
- 1/3 cup sugar, plus more for sprinkling
- 2 Tbsp. heavy cream
- 1/3 cup lemon curd, homemade or store-bought
- 1 pint raspberries
- 1/4 cup seedless raspberry jam, warmed
- Powdered sugar
Lemon-Lime Pound Cake
By CandyH
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy
- Lemon-Lime Glaze:
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 cup lemon-lime soft drink (such as 7UP)
- Shortening
- 2 cups powdered sugar
- 2 teaspoons lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice (optional)
- Candied Lemons: (optional)
- 2 medium lemons
- 4 cups water
- 2 cups granulated sugar
- Garnish: lime rind twists
Chicken Yakisoba
By CandyH
1.Before you begin, prepare the meat and vegetables for stir frying
- 1/2 head green cabbage
- 1 medium yellow onion
- 2 medium carrots
- 1 small crown broccoli
- 2 inches fresh ginger
- 1 large chicken breast
- 2 Tbsp vegetable oil
- 2 (3 oz.) packages ramen noodles •seasoning packets discarded
- 1 tsp sesame oil (optional)
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- 2 Tbsp ketchup
- (up to) 1 Tbsp sriracha hot sauce
- 1 Tbsp sugar