PineyCook's profile page
Recipes
Cajun Shrimp and Rice
By PineyCook
Directions Melt butter in a large Dutch oven over medium heat
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
- 1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
- 2 celery stalks, cut into 1/2-inch-thick pieces
- 6 canned whole plum tomatoes (from one 28-ounce can), crushed
- 1 can (14 1/2 ounces) low-sodium chicken broth
- 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse salt
- 1/2 teaspoon hot sauce, such as Tabasco, or to taste
- 1 pound large shrimp (21 to 30), peeled and deveined
- 2 cups cooked white rice, for serving
Knock-You-Naked Brownies
By PineyCook
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Coconut Custard Pie
By PineyCook
Make the Crust In a medium bowl, whisk the flour with the salt
- Crust:
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 5 tablespoons cold vegetable shortening
- 5 tablespoons cold unsalted butter, cut into 1/2-inch dice
- 1/4 cup ice water
- Filling:
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 6 large eggs
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- Salt
- 2 cups shredded sweetened coconut (6 ounces)
- Coconut or vanilla ice cream, for serving
Buffalo Shrimp Egg Rolls
By PineyCook
1. Heat oil over medium-high heat
- 8-10 oz small shrimp (you can substitute 1 1/2 cups cooked, shredded chicken)
- 2 cups shredded cabbage
- Oil for stir frying
- 1/4-1/3 cup of Frank's Buffalo Sauce, add more or less for desired spiciness
- 1 tablespoon of Kroger Ranch Party Dip mix (it's dairy-free)
- 1 rib of celery, small diced
- 1 small tomato, diced (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tablespoon of dried cilantro leaves, or fresh if you have it
- 3/4 cup blue cheese
- 8-10 eggroll wrappers, depending on how big you want them
- Blue cheese or Ranch dressing for dipping
The BEST Creamed Corn
By PineyCook
1.Fry the bacon in a deep skillet over medium high heat; when crispy remove from skillet and drain on paper towels
- 7 slices bacon cut into 1/2 inch pieces
- 1/2 medium onion, chopped
- 3 cups fresh corn cut from the cob (5-6 ears)
- 1/4 tsp black pepper
- Dash (or two!) of cayenne pepper
- 1/3 cup cream (the original recipe calls for water but I had cream and well, it is supposed to be creamed corn)
- 3 ounces cream cheese cut into cubes
- 2 tsp snipped fresh chives
Sesame Chicken
By PineyCook
Recipe courtesy Tyler Florence
- 3 boneless chicken breasts (about 1 1/2 pounds total)
- 6 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 teaspoon baking powder
- 3 tablespoons toasted sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chili paste (recommended: Sambal Oelek)
- 2 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 2 tablespoons sherry vinegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- Peanut oil, for deep-frying
- Salt
- 3 tablespoons toasted sesame seeds, for garnish
- 2 to 3 tablespoons finely chopped scallions, for garnish
- 5 to 6 cilantro sprigs, for garnish
Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
By PineyCook
Place the chicken breasts, 1 at a time, in a Ziploc bag
- 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
- 1 tablespoons extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 (7-ounce) container 2% Greek yogurt (I like Fage)
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 tsp kosher salt
- Chopped parsley (for garnish)
Creamy Oyster and Watercress Stew
By PineyCook
Heat oil in a large heavy pot over medium-high heat
- 2 tablespoons vegetable oil
- 4 leeks, white and pale-green parts only, thinly sliced
- 2 garlic cloves, finely chopped
- osher salt, freshly ground pepper
- 1 cup dry white wine
- 2 dozen oysters, freshly shucked, liquor reserved
- 4 cups low-sodium vegetable broth
- Pinch of saffron threads (optional)
- 1 large bunch watercress, tough ends trimmed, chopped (about 3 cups), plus finely chopped for serving
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream, plus more for serving
- Crusty bread (for serving)
Breakfast Burrito
By PineyCook
In a nonstick skillet, heat 1 1/2 teaspoons of the oil
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped red onion
- 4 slices of turkey bacon, cut crosswise into 1/2-inch strips
- 2 packed cups baby spinach, coarsely chopped
- 1/2 cup cherry tomatoes, thinly sliced
- Kosher salt
- 4 large eggs
- 4 large egg whites
- 1/4 cup crumbled feta cheese
- 1 tablespoon snipped chives
- Four 8-inch, whole-wheat tortillas, warmed
- 4 red leaf lettuce leaves
Ultimate Ginger Cookie
By PineyCook
This recipe, from Ina Garten, makes the absolute best Ginger cookie!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies