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Recipes
Portuguese Beef Stew with Ruby Port
By bjlazyl
In a large enameled cast-iron casserole, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
- Salt
- Freshly ground pepper
- 2 large Spanish onions, very thinly sliced
- 3 medium carrots, cut into 1/2-inch chunks
- 1 cup ruby port
- 1 1/2 cups dry red wine
Pickled Shrimp with Red Remoulade
By bjlazyl
Make the pickled shrimp Fill a large pot with ice water
- 1 small onion, quartered
- 1 quart distilled white vinegar
- 1 cup sugar
- 1/4 cup kosher salt
- 3 thyme sprigs
- 2 garlic cloves, crushed
- 1 tablespoon crushed red pepper
- 2 teaspoons mustard seeds
- 2 teaspoons fennel seeds
- 2 whole cloves
- 24 jumbo shell-on shrimp (2 1/4 pounds)
- 1 celery rib, finely chopped
- 1 cup mayonnaise
- 1/2 cup Creole or stone-ground mustard
- 1/4 cup ketchup
- 2 tablespoons jarred horseradish
- 2 tablespoons hot sauce
- 2 teaspoons celery salt
- 1 teaspoon finely grated garlic
- Kosher salt
- Lemon wedges, for serving
bishops french silk pie
By bjlazyl
bishops french silk pie the best pie ever from bishops cafeteria- the real recipe from one of the cooks
- 1/2 pound german chocolate
- 1/2 cup milk
- 1/2 package marshmallows
- 1/2 pt whipping cream
- suger
- vanilla
French Green Beans and Shallots
By bjlazyl
Bring the water to a boil
- 4 cups water
- 1 pound very small, firm green beans, cleaned
- 3 tablespoons butter
- 3 tablespoons peeled and chopped shallots
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon lemon juice
FILLING
By bjlazyl
Preparation 1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan ov...
- FILLING
- 1 (12-oz.) jar cherry preserves
- 3/4 cup granulated sugar
- 1/4 cup fresh orange juice
- 3 1/2 cups fresh cranberries*
- BUTTERCREAM
- 1 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1/4 teaspoon table salt
- 1 (32-oz.) package powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 to 2 Tbsp. milk (optional)
- ADDITIONAL INGREDIENT
- Basic White Cake layers
Smoky Sausage-and-Grits Casserole
By bjlazyl
Preparation 1. Preheat oven to 350°
- Ingredients
- 1 1/2 1 1/2 1/2 pounds smoked sausage, chopped
- 1/2 1/2 1/2 teaspoon table salt
- 1 1/2 1 1/2 1/2 cups uncooked quick-cooking grits
- 2 2 blocks 2 (8-oz.) blocks sharp Cheddar cheese, shredded
- 1 1 1 cup milk
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh thyme
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon black pepper
- 4 4 4 large eggs, lightly beaten
- Vegetable cooking spray
- Preparation
- 1 1. to 350°. 7 to 9 Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.
- nch baking dish.
- 3 3. 350° 50 to 1 5 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.
- Get Ingredients Powered by Chicory
- Pam Lolley, Southern Living
- 2015 2015
Shrimp Étouffée
By bjlazyl
MAKE THE SHRIMP STOCK In a large pot, heat the vegetable oil until shimmering
- 2 tablespoons vegetable oil
- Reserved shells from 2 pounds large shrimp (see below)
- 1 small onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 2 celery ribs, coarsely chopped
- 3 cups chicken stock or low-sodium broth
- 1 1/2 sticks (6 ounces) unsalted butter
- 8 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 1 cup tomato paste
- 3 tablespoons thyme leaves, finely chopped
- 3 dried bay leaves
- 1 1/2 teaspoons celery salt
- Freshly ground black pepper
- 2 celery ribs, thinly sliced
- 2 pounds large shrimp, shelled and deveined, shells reserved
- 2 tablespoons Crystal hot sauce, plus more for serving
- 6 large scallions, thinly sliced
- 1 tablespoon fresh lemon juice
- Salt
- Steamed rice and lemon wedges, for serving
Hake, Clams and Chorizo in Broth with Paella Rice
By bjlazyl
MAKE THE BROTH In a large saucepan, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, thinly sliced
- 1 bay leaf
- 1 teaspoon crushed fennel seeds
- Pinch of saffron threads
- 2 cups chicken stock or low-sodium broth
- 24 manila clams or cockles, scrubbed
- 3 ounces Spanish chorizo, cut into 1/4-inch dice
- 1/2 tablespoon minced garlic
- Salt
- Pepper
- Four 5-ounce skinless hake fillets
- Salt
- Pepper
- Smoked sweet paprika
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- Paella Rice, for serving
Coleslaw with Apple and Yogurt Dressing
By bjlazyl
Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl
- mixed shredded red and green cabbage
- 12-oz. bag broccoli slaw mix
- shredded carrots
- thinly sliced scallions (about 4)
- nonfat Greek yogurt
- mayonnaise
- distilled white vinegar
- fresh lemon juice
- grated garlic
- Kosher salt, freshly ground pepper
- green apple
Flourless Chocolate Cake
By bjlazyl
directions 1 Preheat the oven to 350°F
- Olive oil spray
- 6 oz semisweet chocolate (chips or bar)
- 1/4 cup maple syrup
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (non-alkalized)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- Fresh berries for garnish