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Recipes
Egg Nog Milkshake
By connieo
Yummy! A rich and thick milkshake featuring eggnog, vanilla ice cream, gingersnap cookies and whipped cream
- 1 cup vanilla ice cream
- 1 cup egg nog
- 6 gingersnap cookies, crumbled
- Fresh whipped cream, for garnish
Frozen Lemonade Pie
By connieo
1.MICROWAVE evaporated milk in medium bowl on HIGH (100%) power for 1 minute or until warm
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1 package (3 ounces) lemon-flavored gelatin
- 2 tablespoons grated lemon peel
- 1/2 cup (3 to 4 lemons) fresh lemon juice
- 1 container (8 ounces) frozen whipped topping, thawed, divided
- 1 prepared 10-inch graham cracker crumb crust
- 2 candied lemon half slices, cut into 8 wedges (optional)
Salmon Patties
By connieo
1. Pour corn meal onto plate or in a bowl & season with salt & pepper
- Optional items to add:
- 1 (14.75 oz) can salmon, drained & flaked, bones crushed
- 1 egg
- 8 saltine crackers, crushed into fine crumbs or 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- Salt & pepper to taste
- 1/2 cup corn meal
- 1/4 cup oil
- 1 tsp chopped capers, garlic, shallots, Dijon mustard or lemon juice
Lemony Shrimp Linguine
By connieo
1. Bring a pot of lightly salted water to a boil
- 1 box (12 oz) whole wheat linguine
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice, plus 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs peeled & deveined shrimp
- 1 bulb fennel, cored, thinly sliced
- 1/2 sweet onion, thinly sliced
- 3 garlic cloves, sliced
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup fresh parsley, chopped
Frozen Margarita Pie
By connieo
1.Place taco shells in food processor and pulse until evenly ground
- Crust
- 10 Ortega Yellow Corn Taco Shells
- 1/2 cup (1 stick) butter
- 1/2 cup granulated sugar
- Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup frozen limeade, thawed
- 2 tablespoons orange juice
- 1 drop green food coloring
- 1 cup whipping cream
- Lime curls (optional)
Emianadas, Argentinian style
By connieo
1. In a medium saucepan, heat the butter over medium-high heat
- 1 lb ground beef
- 1 tbsp butter
- 2 onion
- 1 1/2 tbsp smoked paprika
- 2 tsp cumin
- Green olives, pitted & cut into slices, about 6
- 2 hard-boiled eggs, cut into rounds
- Salt & pepper to taste
- Crushed red-pepper to taste
- 12 empanada rounds (tapas)
- 1 egg beaten for glazing
- 1 glass of water to seal edges
Filet Mignon with a Maple Balsamic Reduction
By connieo
1. Season the steaks with a pinch of steak spice
- 4 steaks, at room temperature
- 2 tablespoons steak spice (recommended: McCormick Montreal)
- 3 tablespoons canola oil
- Balsamic Syrup
- 1/4 cup aged balsamic vinegar*
- 1/4 cup real maple syrup
- Cook's Note: Minimum 7 years old
Cheddar & Potato Soup
By connieo
1. Melt butter in a large sauce pot over low heat
- 1/2 cup butter
- 1/2 cup flour
- 6 cups milk
- 4 large baking potatoes, baked, peeled, & cubed
- 4 green onions, thinly sliced
- 12 strips bacon, cooked & crumbled
- 2 cups Publix Deli Hoop Cheddar Cheese, shredded
- 1 cup sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Libby's Famous Pumpkin Pie
By connieo
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) Libby's 100% Pure Pumpkin
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Crab and Shrimp Agnolotti with Brown Butter, Pecans & Sage
By connieo
1. Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt, & white pepper in a food processor & pulse...
- 1/2 lb cold, peeled & deveined shrimp
- 1 large egg white, cold
- 1 1/2 tsp flat-leaf parsley leaves, chopped
- 1 1/2 tsp basil leaves, chopped
- 1 tsp fresh lemon juice
- 1 tsp garlic, minced
- 1/2 tsp salt
- 1/4 tsp freshly ground white pepper
- 1/4 cup cold heavy cream
- 6 oz lump crabmeat, picked over for shells & cartilage
- 1/4 cup grated parmesan cheese, plus more for garnish
- 2 tsp shallots, chopped
- 1 large egg, beaten with 2 tsp water, for egg wash
- 8 egg roll wrappers
- 4 oz butter
- 1/2 cup pecans, chopped
- 1/4 cup white wine
- Juice of 1/2 lemon
- 1/2 cup fresh sage leaves, chiffonade, plus some for garnish
- Salt & pepper to taste