Lbgtdep's profile page
Recipes
Baked Cajun Seafood and Rice
By lbgtdep
MAKES: 8 SERVINGS SERVING SIZE: 1 CUP PREP: 40 MINS BAKE: 25 MINS 350°F COOK: 15 MINS
- 1 pound fresh or frozen small shrimp, peeled and deveined
- 3/4 cup chopped green sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon dried thyme, crushed
- 3 cups cooked long grain white rice
- 4 strips bacon, chopped
- 8 cups torn fresh kale or spinach, stems removed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons Cajun seasoning
- 2 cups milk
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 12 ounces cooked crabmeat,* flaked
- 1/2 cup shredded Parmesan cheese (2 ounces)
- 1/2 cup chopped green onions (4)
Nutmeg Beignets
By lbgtdep
Yield: 30 beignets Prep 40 mins Cook 1 min Stand 30 mins
- 3 - 3 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 1/4 teaspoons grated fresh nutmeg or 1 teaspoon ground nutmeg
- 1 cup milk
- 1/4 cup sugar
- 2 tablespoons shortening
- 1/2 teaspoon salt
- 1 egg
- Shortening or cooking oil for deep-fat frying
- Sifted powdered sugar (optional)
- Honey
Broccoli Cheddar Chicken Shells
By lbgtdep
In a large pot of boiling salted water, cook pasta according to package directions
- 8 oz Medium shell pasta
- 3 CUPS Broccoli, chopped into florets
- 2 Chicken breasts, cooked and diced
- 2 Tbsp Unsalted butter
- 1/4 CUP All-purpose flour
- 1 CUP Milk
- 1 CUP Chicken broth
- 1/4 tsp Garlic powder
- 1/4 tsp Pepper
- 1/8 tsp Salt
- 2 CUPS Sharp cheddar cheese, shredded
Low-Country Boil with Shrimp, Corn, and Sausage
By lbgtdep
YIELD10–12 servings ACTIVE TIME 20 minutes TOTAL TIME 45 minutes
- For the shrimp boil:
- 2 lemons, quartered
- 2 bay leaves
- 3 tablespoons kosher salt
- 2 tablespoons whole black peppercorns
- 1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
- 4 pounds small new potatoes (about 1 1/2" in diameter)
- 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
- 2 sweet or yellow onions, peeled, quartered
- 8 ears of corn, shucked, cut in half
- 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
- For the cocktail sauce (optional):
- 1 cup ketchup
- 2 tablespoons plus 2 teaspoons prepared horseradish
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Louisiana-style hot sauce, such as Crystal (to taste; optional)
- For the lemon butter sauce (optional):
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons (or more) fresh lemon juice
- Louisiana-style hot sauce, such as Crystal (to taste; optional)
- Special Equipment
- A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots
Snickerdoodles ATK
By lbgtdep
Preheat oven to 375% Mix first 4 ingredients, cream shortening, butter, and sugar until light and fluffy
- 2 1/2 C flour
- 2 t cream of tarter
- 1 t baking soda
- 1/2 t salt
- 8 T veg shortening
- 8 T butter
- 1 1/2 C sugar
- 2 eggs
- 1/4 C sugar
- 1 T cinnamon
Fish Tostadas with Chili Lime Cream
By lbgtdep
Makes: 4 servings Start to Finish: 20 mins
- 1 1
- pound fresh tilapia or cod fillets
- 1/2 1/2
- teaspoon chili powder
- 1 1
- lime, halved
- 1/2 1/2
- cup sour cream
- 1/2 1/2
- teaspoon garlic powder
- 8 8
- 6 inches tostada shells
- 2 2
- cups shredded cabbage mix
- 1 1
- avocado, halved, seeded, peeled, and sliced (optional)
- 1 1
- cup cherry tomatoes, quartered (optional)
- Bottled hot pepper sauce (optional)
Quick Sweet and Sour Chicken
By lbgtdep
YIELD 4 servings ACTIVE TIME 22 minutes TOTAL TIME 22 minutes
- 6 tablespoons cornstarch
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 teaspoons kosher salt, divided
- 2 pounds boneless, skinless chicken breasts and/or thighs
- 4 tablespoons vegetable oil, divided
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1 cup canned pineapple chunks plus 1/4 cup pineapple juice
- 3 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce or tamari
- 2 teaspoons light brown sugar
- 1 large garlic clove, finely grated
- 1/2 medium onion, thinly sliced
- 1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
- 1 scallion, thinly sliced
- Cooked white or brown rice (for serving)
Luscious Lemon Squares
By lbgtdep
1 Heat oven to 350ºF. 2 Mix flour, butter and powdered sugar
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 teaspoons grated lemon peel, if desired
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- Powdered sugar
Chocolate Oblivion Truffle Torte
By lbgtdep
Makes: one 8-inch torte, serves many Prep time: 3 hrs Cook time: 15 min
- 1 pound (454 grams) bittersweet chocolate (fine quality that you love eating, no higher than 62%)
- 1/2 pound (2 sticks, or 227 grams) unsalted butter, room temperature
- 6 large eggs (300 grams, out of the shell), room temperature if possible
- Equipment: One 8-inch spring form pan at least 2 1/2 inches high, buttered, and bottom lined with buttered parchment; outside of pan wrapped with a double layer of heavy-duty foil. One 10-inch cake pan or roasting pan to serve as a water bath
Cinnamon Hard Candy
By lbgtdep
In a large saucepan combine sugar, water, and corn syrup
- 2 C sugar
- 1 C water
- 1/2 C light corn syrup
- 1/4 to 1/2 t cinnamon oil
- 1/2 t red food coloring