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Recipes
Broiled Scallops
By KennyB07
Grease a shallow baking pan
- 1 lb scallops
- 4 Tbs Butter, melted
- 1/4 Tsp Paprika
- 2 Tbs finely chopped parsley
- 3 Tbs Lemon Juice
- Salt and fresh ground pepper
Grilled Shrimp & Tomatillo Fajitas
By KennyB07
Preparation Preheat a grill or grill pan over medium-high
- 1/2 pound tomatillos -- husked, rinsed and halved
- 2 bunches scallions, trimmed
- 2 tablespoons vegetable oil
- 1 - 2 tablespoons chopped chipotle chiles in adobo sauce
- 1 clove garlic, grated
- 1 pound frozen peeled and deveined small shrimp, thawed
- 8 small flour tortillas
- 1/4 cup mayonnaise
- 2 tablespoons Mexican hot sauce, such as Cholula
- 1 lime, cut into wedges
Cheese and Sausage Dip
By KennyB07
Cook, crumble and drain sausage
- 2 lb Velveeta
- 1 can of Rotel Chilies and Tomatos, undrained
- 1 lb pork sausage
Jalapeno Popper Dip
By KennyB07
How to make it : pre heat oven to 350 In a mixer or by hand combine cream cheese and sour cream
- 4 oz can of diced jalapenos or 4-6 fresh deseeded jalapenos roasted and diced.
- 8 oz package of cream cheese (softened)
- 1 cup sour cream
- 2 cup shredded cheddar cheese
- 3/4 cup shredded parmesan cheese
- 1/4 cup shredded parmesan cheese
- 1 cup italian seasoned bread crumbs
- 4 tbsp butter
- 1 tbsp dried parsley
Pan-Fried Egg Rolls
By KennyB07
1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat
- 1/4 cup sweet chili sauce, divided
- 12 ounces fresh bean sprouts, chopped
- 12 (8-inch) egg roll wrappers
- 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
- 6 tablespoons chopped fresh cilantro
- 1/4 cup peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons less-sodium soy sauce
- 1/4 teaspoon grated peeled fresh ginger
- 1/8 teaspoon freshly ground black pepper
Steaks w/ Porcini Mushroom Cream Sauce
By KennyB07
Heat 2 large skillets until very hot
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- One 280-gram jar of preserved sliced porcini mushrooms in oil, drained
- 1/2 cup brandy
- 1/2 cup crème fraîche
- Six 1/2-pound New York strip steaks, cut 1 inch thick 1/2 cup minced shallots
- 1/2 cup chicken stock
- 1/4 cup chopped chives
Beer and Brat Cheese Soup
By KennyB07
In a medium pot, simmer bratwurst in beer, until fully cooked, about 15 minutes
- 6 links Parkview Bratwurst
- 4 12-ounce bottles Monterrey Cerveza
- 4 tablespoons Countryside Creamery Unsalted Butter
- 1 large onion, diced
- 1 tablespoon Stonemill Essentials Minced Garlic In Olive Oil
- 1 teaspoon Stonemill Essentials Crushed Red Pepper
- 5 tablespoons Baker’s Corner All Purpose Flour
- 1 cup Friendly Farms Heavy Whipping Cream
- 32 ounces SimplyNature Organic Chicken Broth
- 1/2 cup Casa Mamita Medium Salsa
- 8 ounces Happy Farms Pepper Jack Cheese, shredded
- 8 ounces Happy Farms Sharp Cheddar Cheese, shredded
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Burman’s Hot Sauce
- 1/2 teaspoon Nature’s Nectar Lemon Juice
- Friendly Farms Sour Cream, to taste
Seared Scallops with Citrus Herb Sauce Recipe
By KennyB07
Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika
- 3/4 pound sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 3 tablespoons butter, divided
- 1 garlic clove, minced
- 2 tablespoons dry sherry or chicken broth
- 1 tablespoon lemon juice
- 1/8 teaspoon minced fresh oregano
- 1/8 teaspoon minced fresh tarragon
Chuckwagon Beans
By KennyB07
In a dutch oven, fry bacon until crisp drain and set aside
- 1/2 pound bacon
- 3 pounds ground beef
- 3 cups onions
- 1 cup celery
- 2 cubes beef bouillon
- 2/3 cup water
- 1 1/2 cloves garlic
- 1 1/2 cups ketchup
- 3 tablespoons mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (28-ounce) cans baked beans
Bacon Wrapped Smoked Turkey Tenderloins
By KennyB07
Today I am introducing to you the bacon wrapped smoked turkey tenderloin which is lean, smokes beautifully and is a...
- 2 turkey tenderloins
- 1 lb bacon or about 12 slices
- 1/2 cup Jeff's original rub
- Turkey brine recipe (below)