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Recipes
Arroz con Pollo
By natcat
WW cookbook Calories 348, Fat 5, Protein 25, Carbs 48 Makes 4 servings
- 2 tsp olive oil
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 can Rotel
- 1 tsp oregano
- 1/2 tsp cumin
- 2 cups cubed cooked chicken breast
- 1 cup thawed green peas
Crabmeat Dip
By natcat
Combine all. Place in small casserole dish
- 1 cup grated Parmesan cheese
- 1 cup mayo
- 6 oz crabmeat, diced
- 13 oz artichoke hearts, drained & chopped
- 1 1/4 Tbsp Old Bay seasoning
Pickled Shrimp
By natcat
Made by Aunt Claudia (Shannon) every Christmas Half recipe
- Boiling Broth:
- 5 quarts water
- 1/6 cup sea salt
- 20 whole allspice
- 8 peppercorns
- 1/4 tsp black pepper
- Half lemon, squeezed
- 20 whole cloves
- 6 buds of garlic
- 1 white onion cut up in sections
- 2 stalks of celery, crushed or broken (and celery butt if you have it)
- 2 large bay leaves
- 2 pinches of dried thyme (or 1 sprig fresh thyme)
- Several sprigs parsley
- Dried red pepper to your taste
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Liquid Shrimp Boil
- Pickling Sauce:
- 1 1/4 cups olive oil
- 3/4 cups warmed red wine vinegar
- 1 1/2 tsp sea salt
- 1 1/2 Tbsp celery seed
- 1/2 cup capers and juice
- 1 Dash hot sauce
- 1/6 cup Worcestershire sauce
- 1 Tbsp yellow mustard
- Shrimp:
- 2.5 to 3.5 lbs shrimp, raw in the shell
- 1/2 box Bay leaves
- 2 small red onions, thinly sliced
Crock Pot Mexican Chicken
By natcat
Get ready for one of the easiest and most delicious meals ever - crockpot Mexican chicken
- 1 (3-pound) bag chicken breast tenderloins, frozen
- 8 ounces cream cheese
- 1 can black beans, drained & rinsed
- 1 can corn, drained
- 1 can Rotel tomatoes
Hashbrown Potato Casserole
By natcat
Combine hashbrowns, 1 stick melted butter, onion, soup, sour cream, and cheese
- 32oz pkg frozen hashbrown potatoes, thawed
- 1 stick butter, melted
- 1/2 small onion, chopped
- 1 can cream of chicken soup
- 8 oz sour cream
- 1 tsp salt
- 1 cup shredded cheddar (or grated American) cheese
- 2 cups corn flakes, crushed
- 1/2 to 1 additional stick butter, melted
Barge Rice Dip
By natcat
Brown and drain ground beef
- 1 lb ground beef
- 2 cups cooked rice
- 2 Tbsp minced onion flakes
- 2 Tbsp bell pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp worcestershire
- 1 Tbsp chili powder
- 1 Tbsp Louisiana hot sauce
- 4 oz can chopped green chilies
- 1 cup grated cheese
- 1 cup beer
- 1 jalapeno pepper, chopped
- 1 can Rotel
- 1 cup sour cream
Zucchini Gratin
By natcat
Heat cream, garlic, and thyme sprigs in small saucepan until it just begins to boil
- 5-6 medium zucchini, sliced in 1/8" thick slices
- 1 cup heavy cream
- 2 cloves garlic, minced
- 3-4 sprigs of thyme
- 1/2 cup shredded parmesan
- 1 cup panko bread crumbs
- Olive oil
- Salt & pepper, to taste
Thyme Cookies
By natcat
Leave butter out overnight to bring to room temperature
- 1 stick unsalted butter, left out OVERNIGHT
- 3/4 cup grated parmesan
- 1 1/4 cups flou
- 1/4 tsp kosher salt
- 1 tsp fresh thyme leaves, chopped
- 1/2 tsp freshly ground black pepper
Strawberry Lemonade Cake
By natcat
Make cake according to box and bake in 2- 9 inch round cake pans as directed
- One strawberry cake mix (plus oil, water and eggs as directed on box)
- 8 oz cream cheese, softened
- 1 packet (0.23oz.) Kool-Aid Lemonade
- Yellow food coloring
- 2 cups marshmallow creme
- 8 oz Cool Whip
- Fresh strawberries, garnish
Shrimp & Corn Chowder
By natcat
In large saucepan, melt butter
- 2 Tbsp butter
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1/8-1/2 tsp cayenne pepper (to taste)
- Tony's seasoning, to taste
- 4 oz cream cheese
- 2 cans cream of potato soup
- 2 cups milk
- 1 can whole kernel corn
- 1 lb frozen shrimp, thawed, peeled, chopped