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Recipes
Shrimp fritters
By Tstone76
For the Remoulade: Stir all of the ingredients together, except the chives, and adjust seasoning with salt and pep...
- For the Remoulade:
- 1 cup Mayonnaise
- 1/4 cup Grain Mustard
- 1 tablespoon Paprika
- 1 tablespoon Prepared Horseradish
- 2 tablespoons Capers (rough chopped)
- 1 tablespoon Hot Sauce
- 2 Garlic cloves (finely minced)
- Salt and Pepper to taste
- 2 tablespoons Chives (chopped)
- For the Fritters:
- Vegetable Oil (for deep frying)
- Olive Oil
- 1 Onion (finely diced)
- 3 Garlic cloves (minced)
- 1 1/2 pounds Shrimp (peeled; deveined; cut into 1/2-inch pieces)
- 3 Eggs (beaten)
- 1 1/2 cups Milk 2 teaspoons Baking Powder
- 2 teaspoons Seafood Seasoning
- 1/2 teaspoon Cayenne Pepper
- 3 1/4 cups All-Purpose Flour Salt
- Pepper to taste
- 1 Lemon (cut into wedges)
Beef With Broccoli pw
By Tstone76
Directions In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic
- 1/2 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 1 pound broccoli florets
- 1/4 cup beef broth
- 1/4 cup oyster sauce
- Salt as needed (use sparingly)
- Chow Mein, for serving
Philly Cheese Steak Soup
By Tstone76
Preheat the oven to 400 degrees F
- 5 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1/4 teaspoon celery seeds
- 2 cloves garlic, chopped
- 1/3 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 6 cups low-sodium chicken broth
- 2 soft hoagie rolls, cut into 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 8 ounces cheddar cheese, shredded
- 8 ounces provolone cheese, shredded
- 1 pound shaved beef steak or roast beef
- 1/4 cup jarred sliced pepperoncini
- 2 tablespoons chopped fresh parsley, plus more for topping
Beef & Snow Peas in 16 minutes
By Tstone76
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long grain rice, cooked according to package directions
Cranberry Chicken II
By Tstone76
Preheat oven to 350 degrees F (175 degrees C)
- 5 skinless, boneless chicken breasts
- 1 (16 ounce) can whole cranberry sauce
- 2 (1 ounce) packages dry onion soup mix
- 1 cup French dressing
Chicken Cordon Bleu Soup
By Tstone76
Stove Top 1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a large pot
- 7 cups potatoes, diced
- 1 medium onion diced
- 1 large carrot, chopped
- 2 cups ham, diced
- 2 cups chicken, cooked & diced
- 2 teaspoons parsley
- 1 teaspoon thyme leaves
- 2 teaspoons dijon mustard
- 5 cups Ready to Serve Chicken Broth (I use low sodium)
- 1 cup 2% milk
- 1/2 cup sour cream
- 2 cups swiss cheese, shredded
- Pepper to taste
Butter Fried Chicken by Michael Symon
By Tstone76
1/2 pound Unsalted Butter (softened) 1/4 cup Maple Syrup Kosher Salt In a mixing bowl, whip together the s...
- 1/2 pound Unsalted Butter (softened)
- 1/4 cup Maple Syrup
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Chicken (cut into 8 pieces)
- 2 cup Buttermilk
- 1/2 cup Your favorite Hot Sauce (please order Aardvark)
- 3 Garlic Cloves (peeled & smashed)
- 1 small bundle Fresh Thyme
- 1 cup All-Purpose Flour
- 1 cup Ground Cracker Crumbs (Ritz Crackers)
- 2 teaspoons Smoked Paprika
- Canola Oil (for frying)
Strawberry Freezer Jam
By Tstone76
RINSE clean plastic containers and lids with boiling water
- 3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
- 1/4 cup fresh lemon juice
- 1 box MCP Pectin
- 1 cup corn syrup
- 4-1/2 cups sugar, measured into separate bowl
ROASTED VEGETABLE MEDLEY WITH PECAN-HONEY BUTTER
By Tstone76
Preheat the oven to 425°F
- Serves 8–10
- 2 sweet potatoes (about 1 1/4 lb), peeled and cut into 3/4-inch cubes
- 3 parsnips (about 1 1/4 lb), peeled and cut into 3/4-inch cubes
- 3 –4 carrots (about 1 lb), peeled and cut into 3/4-inch cubes
- 1 small butternut squash (about 1 1/2 lb), peeled, seeded and cut into 3/4-inch cubes
- 12 ounces fresh or frozen pearl onions
- Olive oil
- 1 packed tablespoon finely chopped fresh flat-leaf Italian parsley leaves
- 1 packed tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh chervil leaves
- 1 tablespoon finely chopped fresh tarragon
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1/2 cup finely chopped pecans, lightly toasted
Beef Stroganoff Soup -Paula's
By Tstone76
In a large resealable plastic bag, combine flour, salt, and pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 pounds sirloin tip roast, trimmed and cut into 1-inch pieces
- 1/4 cup butter, divided
- 1 (8-ounce) package sliced baby portobello mushrooms
- 1 large onion, thinly sliced
- 1 tablespoon minced garlic
- 2 (32-ounce) cartons beef broth
- 2 tablespoons Worcestershire sauce
- 10 sprigs fresh thyme
- 8 ounces thin egg noodles
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard