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Recipes
Spicy Shrimp Tagine from Morocco
By Peggio
Spicy Shrimp Tagine from Morocco The Splendid Table | from American Public Media Reprinted from Morocco: A Culina...
- 2 Tbsp olive oil
- 4 ripe medium tomatoes, halved, seeded, and grated (see Note)
- 6 garlic cloves, minced
- 2 Tbsp finely chopped fresh flat-leaf parsley
- 2 Tbsp finely chopped fresh cilantro
- 1 tsp sweet paprika
- 1 ⁄4 tsp cayenne pepper or more to taste
- 1 ⁄4 tsp ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 1⁄2 lb/680 g large shrimp, peeled, tails left on (about 3⁄4 lb/340 g peeled)
- 3 slices lemon, halved
Best Homemade Granola Recipe
By Peggio
1. Whisk maple syrup, brown sugar, vanilla and salt in bowl 2
- 1/3 cup maple syrup
- 1/3 cup light brown sugar
- 4 tsps vanilla
- 1/2 tsp salt
- 1/2 cup vegetable oil (I use canola)
- 5 cups rolled oats
- 2 cups hand chopped raw almonds
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
By Peggio
TO PREPARE Peel and devein the shrimp
- Serves 3 to 4
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher or sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 clove garlic, finely minced
- 1/4 cup Tequila Reposado
- 1/4 cup Mexican cream, Latin style cream, crème fraiche or heavy cream
- 1 tablespoon chipotle chiles in adobo sauce, or to taste
- 1 chipotle chile in adobo sauce, optional, seeded and minced
- 10 chives, sliced
- TO PREPARE
- Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
- In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
- Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
- Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
- Serve immediately, with the chives sprinkled on top.
Lambert's "Throwed Rolls"
By Peggio
(See additional notes for bread machine directions) 1
- Yield:
- 12 large dinner rolls
- Ingredients:
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 pkg.) active dry yeast
- 1/4 cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- 1/4 cup (1/2 stick) melted butter
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon salt
- 4 cups all-purpose or bread flour
- Butter, honey and/or sorghum molasses, for serving
Blueberry Croissant Puff
By Peggio
Preheat oven to 350 degrees
- This recipe is for a 9 inch pan, you can double the ingredients to make a 9x13 pan.
- 3 large croissants, cut up in small pieces (about 5 to 5 1/2 cups). I used mini croissants and just filled them up to the 5 1/2 cup line)
- 1 cup fresh or frozen blueberries
- 1 package (8 oz.) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
Macaroni & Cheese
By Peggio
From The Pioneer Woman
- 4 cups Dried Macaroni
- 1 whole Egg Beaten
- 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups Whole Milk
- 2 teaspoons (heaping) Dry Mustard, More If Desired
- 1 pound Cheese, Grated
- 1/2 teaspoon Salt, More To Taste
- 1/2 teaspoon Seasoned Salt, More To Taste
- 1/2 teaspoon Ground Black Pepper
- Optional Spices: Cayenne Pepper, Paprika, Thyme
Cucumber-Zucchini Soup
By Peggio
Puree the zucchini, cucumbers, onion, vinegar, water, chile, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper ...
- Serves 6
- 1 pound zucchini, chopped
- 3/4 pound cucumbers, peeled
- 1/2 sweet onion, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 small fresh green chile
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground pepper
- Zucchini flowers for garnish
Bluefish with Crispy Potatoes
By Peggio
Set the racks in the bottom third and middle positions of your oven
- Butter for greasing the baking dish
- 6 medium boiling potatoes (red skinned or yukon gold)
- 2 garlic cloves
- 1/4 cup olive oil
- Salt and black pepper
- 1 Tbsp lemon juice
- 3 Tbsp chopped parsley, plus more for garnish
- 1 1/2 Lb bluefish fillet with skin
Salted Caramel Frosted Kahlua Brownies
By Peggio
Preheat oven to 350 F. Line an 8x8-inch baking pan with aluminum foil, leaving an overhang on opposing sides so yo...
- BROWNIES
- 8 oz bittersweet chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 1 tablespoon instant espresso powder
- 2 large eggs, at room temperature
- 1 cup sugar
- 3 tablespoons Kahlua
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup (3.75 oz) all-purpose flour
- SALTED CARAMEL BUTTERCREAM
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 6-8 tablespoon salted caramel sauce
Apple Dumplings
By Peggio
One of the first things I zeroed in on (from Mom's recipe binders) was this recipe for Apple Dumplings
- 2 whole Granny Smith Apples
- 2 cans (8 Oz. Cans) Crescent Rolls
- 2 sticks Butter
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla
- Cinnamon, To Taste
- 1 can (12 Oz.) Mountain Dew Soda