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Recipes
Lemon Garlic Herb Shrimp in Packets
By charlotteh371
Instructions Preheat oven to 425F
- 2 pounds large raw shrimp peeled and deveined
- 1/4 cup extra virgin olive oil
- 4 cloves garlic minced
- 1 whole lemon juice and zest
- 1 tablespoon dijon mustard
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 1 pint cherry tomatoes halved
- 2 tablespoons unsalted butter cut into pats
- Reynolds Wrap Parchment Paper for packets
- Get Ingredients Powered by Chicory
Gavin & Joey DeGraw's Hot Chicken Sliders
By charlotteh371
1. Heat 1 cup canola oil in a medium saucepan over medium
- 2 1/2 2 1/2 1/2 cups canola oil, divided
- 2 1/2 2 1/2 1/2 cups canola oil, divided
- 2 2 2 Tbsp. light brown sugar
- 2 2 2 Tbsp. light brown sugar
- 2 2 2 Tbsp. cayenne pepper
- 2 2 2 Tbsp. cayenne pepper
- 1 1 1 Tbsp. black pepper
- 1 1 1 Tbsp. black pepper
- 1 1 1 cup all-purpose flour
- 1 1 1 cup all-purpose flour
- 3 3 3 large eggs, lightly beaten
- 3 3 3 large eggs, lightly beaten
- 2 2 2 cups panko (Japanese-style bread crumbs)
- 2 2 2 cups panko (Japanese-style bread crumbs)
- 2 2 2 lbs. chicken breast tenders
- 2 2 2 lbs. chicken breast tenders
- 1 1 1 tsp. table salt, divided
- 1 1 1 tsp. table salt, divided
- 16 16 16 slider buns, toasted
- 16 16 16 slider buns, toasted
- Dill-pickle slices
- Dill-pickle slices
- Ranch dressing
- Ranch dressing
Sinful Triple Chocolate Poke Cake
By charlotteh371
1.Preheat oven to 350°F. 2
- For the Whipped Cream:
- 1 Box Chocolate fudge cake mix
- 1 Box Hershey’s dark chocolate instant pudding mix
- 3 Large eggs
- 2 tsp Pure vanilla extract
- 1 C Milk
- 1/2 C Vegetable oil
- 1/2 C Sour cream
- For the topping
- 1 Jar Hot fudge sauce
- 1 box Hersey’s Dark Chocolate instant pudding mix
- 2 C Milk
- 3 C Heavy Whipping Cream
- 1 1/2 C Hot chocolate mix (or cocoa powder)
- Additional hot fudge sauce for drizzling
- 1/4 C White chocolate chips, crushed
- 1/4 C Milk chocolate chips, crushed
Slow-Cooker Corn Chowder Recipe
By charlotteh371
Step 1 Cut corn kernels from cobs using a sharp knife
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Buttermilk-Chocolate Chip Crumb Cake
By charlotteh371
Preparation: 1) Preheat oven to 175 deg C
- Butter Crumb topping:
- 3/4 cup plain flour
- 3/4 cup light brown sugar
- 3/4 cup cold butter, cut into chunks
- 1 tsp vanilla extract
- Batter:
- 1.25 cup plain flour
- 1/4 cup cake flour
- 1 stick (or 113g) butter
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup mini bitter-sweet chocolate chips
- 3/4 cup caster sugar
- 1/2 cup buttermilk
- 1 1/2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tbs orange zest
- 3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
- Icing sugar, for sifting on top of the cake
Easy Cinnamon French Toast Sticks
By charlotteh371
Cut each slice of Texas toast into four sticks
- 8 slices thick-cut Texas toast (See Kelly's Notes)
- 4 large eggs
- 1 cup heavy cream
- 2 1/2 teaspoons cinnamon
- 1 Tablespoon sugar
- 1 Tablespoon vanilla extract
- Unsalted butter, for cooking
- Maple syrup, for serving
Spinach & Artichoke Fettuccine Alfredo
By charlotteh371
DIRECTIONS In a large pot of salted boiling water, cook fettuccine according to package directions until al dente
- 12 oz. fettuccine
- 3 tbsp. butter
- 2 garlic cloves, minced
- 3 tbsp. flour
- 1 3/4 c. milk (preferably whole)
- 1/2 c. chicken broth
- 2 tbsp. cream cheese, softened
- 1 c. shredded mozzarella
- Juice of one lemon
- 1 (14 oz) can artichoke hearts, chopped
- 2 c. baby spinach
- kosher salt
- Freshly ground black pepper
- 2 tbsp. chopped parsley
- pinch red pepper flakes
Baked Herb and Parmesan Potato Slices
By charlotteh371
Preheat oven to 375 degrees F
- 2 whole russet potatoes (medium size)
- 2 whole large red potatoes
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan cheese
Tomato Soup
By charlotteh371
If using fresh tomatoes: The skins of plum tomatoes cook down enough in this soup so that you don’t need to peel ...
- 3 pounds fresh garden tomatoes, see note (or if using cans, two 28 ounce cans plum tomatoes, diced with juice)
- 1/2 cup good-quality extra virgin olive oil
- 2 cups diced onion
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 1 1/2 tablespoons chopped garlic
- 2 bay leaves
- 1 cup chopped fresh basil, divided
- 2 large sprigs thyme left whole
- 2 large stalks Italian flat-leaf parsley, stems left on and left whole
- 1 cup vegetable broth
- 2 5.5 ounce cans tomato juice
- 1 tablespoon sugar
- 5 tablespoons tomato paste, divided
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 1 tablespoon butter
- 1/2 cup heavy cream, optional
- Your favorite grilled cheese sandwich, cut into sticks for serving, also optional
Easy Vanilla Glaze
By charlotteh371
Whisk together powdered sugar, 3 Tbsp
- 2 cups powdered sugar
- 3 to 4 Tbsp. milk
- 1/2 teaspoon vanilla extract
- Dash of table salt