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Gingerbread Martini

Gingerbread Martini

By

Ken Maciejewski, Tristan, Charleston, South Carolina, Southern Living DECEMBER 2011

  • Ginger liqueur
  • Crushed gingersnaps
  • 2 tablespoons ginger liqueur
  • 2 tablespoons vanilla-citrus liqueur
  • 1 1/2 tablespoons coffee-flavored rum
  • 1 tablespoon honey
  • 2 teaspoons whipping cream
  • 1 cup ice cubes
  • Garnish: partially split vanilla bean brushed with liqueur and rolled in sugar (optional)
4.6/5 (20 Votes)

TGI Friday's Restaurant Copycat Recipes: Green Bean Fries

TGI Friday's Restaurant Copycat Recipes: Green Bean Fries

By

To make the Dip: Combine dip ingredients in blender

  • Wasabi Cucumber Ranch Dip:
  • 1/2 cup bottled ranch dressing (Hidden Valley is best)
  • 1/4 cup cucumber, peeled, seeded, minced
  • 1 tablespoon milk
  • 1 1/2 teaspoons prepared horseradish
  • 1 teaspoon cider vinegar
  • 1 teaspoon wasabi powder
  • 1/8 teaspoon salt
  • 1 pinch cayenne pepper
  • Green Beans:
  • 1 egg, beaten
  • 1 cup milk
  • 4 cups vegetable broth or 4 cups chicken broth
  • 6 -8 ounces fresh green beans
  • 1 cup flour
  • 1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • vegetable shortening, for frying or vegetable oil
4.4/5 (16 Votes)

Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

By

For the Tacos 1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and ...

  • For the Tacos:
  • 1 chipotle chili in adobo; chopped
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 1 lime (juice and zest)
  • 2 tablespoons cilantro; chopped
  • 1 pound shrimp; peeled and deveined
  • For the Corn & Black Bean Salsa:
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Za’atar
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can sweet corn, drained
  • 1 red pepper; diced
  • 1 jalapeno; seeded and diced
  • 2 green onion sliced
4.6/5 (16 Votes)

Caramel-Pecan Bars

Caramel-Pecan Bars

By

Southern Living DECEMBER 2010

  • 3 1/2 cups coarsely chopped pecans
  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, cubed
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream
4.5/5 (14 Votes)

General Tsao's Chicken II

General Tsao's Chicken II

By

Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)

  • 4 cups vegetable oil for frying
  • 1 egg
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 pinch white pepper
  • 1 cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped green onion
  • 1 clove garlic, minced
  • 6 dried whole red chilies
  • 1 strip orange zest
  • 1/2 cup white sugar
  • 1/4 teaspoon ground ginger
  • 3 tablespoons chicken broth
  • 1 tablespoon rice vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 2 teaspoons cornstarch
  • 1/4 cup water
4.5/5 (21 Votes)

Caribbean Shrimp and Mushroom Packets

Caribbean Shrimp and Mushroom Packets

By

Preheat outdoor grill or oven to 425 ° F

  • 1 pound (about 5 cups) white button mushrooms, sliced
  • 1/2 cup couscous (uncooked)
  • 1 cup thinly sliced onion
  • 1 cup sweet red bell pepper, chopped
  • 1 pound extra-large shrimp, peeled and deveined
  • 1/4 cup dry white wine
  • 4 tablespoons (1/2 stick) butter
  • 2 teaspoons Caribbean or Jamaican jerk seasoning blend*
  • 1 teaspoon finely minced garlic
  • 3/4 teaspoon salt
  • 2 ears of corn, husked and halved
4.4/5 (20 Votes)

Old Fashioned Pineapple Upside-Down Cake

Old Fashioned Pineapple Upside-Down Cake

By

Preheat oven to 325 degrees F (165 degrees C)

  • 4 eggs
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 10 maraschino cherries, halved
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon almond extract
4.6/5 (19 Votes)

AWARD WINNING CHICKEN AND WILD RICE SOUP

AWARD WINNING CHICKEN AND WILD RICE SOUP

By

In a large saucepan combine chicken broth and water

  • 3 (10 3/4 oz.) cans condensed chicken broth
  • 2 c. water
  • 1/4 c. uncooked wild rice
  • 1/4 c. long grain rice
  • 1/2 c. finely chopped green onions
  • 1/2 c. butter
  • 3/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. poultry seasoning
  • 1/8 tsp. pepper
  • 2 c. half & half
  • 1 1/2 c. cubed cooked turkey or chicken
  • 8 slices bacon (crisply cooked & crumbled)
4/5 (1 Votes)

Sunshine Lemon Pound Cake

Sunshine Lemon Pound Cake

By

Heat oven to 325 Beat butter and sugar unitl creamy Add eggs one at a time,beating after each addition

  • 1 C. butter, Softened
  • 2 C. sugar
  • 4 eggs
  • 2 3/4 C. all purpose Flour
  • 1/2 tsp. baking soda
  • 1 C. Sour Cream
  • 1 tbsp. orange juice
  • 1 tbsp. & 3 tsp. lemon extract
  • 4 to 5 drops of yellow food coloring
0/5 (0 Votes)

Snickerdoodle Crescent Rolls

Snickerdoodle Crescent Rolls

By

In a medium bowl combine the Cream Cheese, Powdered Sugar and the Cinnamon

  • 2 cans of Pillsbury Crescent Rolls
  • 1 12oz container of Soft Cream Cheese
  • 1 cup Powdered Sugar
  • 1 tbsp. Cinnamon
  • 1/4 cup Cinnamon/Sugar
  • 1/2 cup Melted Butter
  • 1 cup of Kraft Caramel Bits
  • A 9×9 baking pan
0/5 (0 Votes)