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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 1
- pound fresh or frozen small shrimp, peeled and deveined
- 3/4 3/4
- cup chopped green sweet pepper (1 medium)
- 1/2 1/2
- cup chopped onion (1 medium)
- 1/2 1/2
- cup sliced celery (1 stalk)
- 2 2
- cloves garlic, minced
- 1 1
- tablespoon butter
- 1/2 1/2
- teaspoon dried thyme, crushed
- 3 3
- cups cooked long grain white rice
- 4 4
- strips bacon, chopped
- 8 8
- cups torn fresh kale or spinach, stems removed
- 2 2
- tablespoons butter
- 2 2
- tablespoons all-purpose flour
- 1 1/2 1 1/2
- teaspoons Cajun seasoning
- 2 2
- cups milk
- 2 2
- cups shredded Monterey Jack cheese (8 ounces)
- 12 12
- ounces cooked crabmeat,* flaked
- 1/2 1/2
- cup shredded Parmesan cheese (2 ounces)
- 1/2 1/2
- cup chopped green onions (4)
Shrimp and Grits Fritters
By lbgtdep
YIELD 4 Servings ACTIVE TIME 45 minutes TOTAL TIME 45 minutes
- 3/4 cup sour cream
- 3 tablespoons lemon juice
- 1 1/4 teaspoons kosher salt, divided, plus more to taste
- 3/4 cup corn flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon Old Bay seasoning
- 1 large egg
- 1 cup buttermilk
- 4 scallions, thinly sliced
- 1 red or green jalapeño, seeded, finely chopped
- 1/2 pound small shrimp, peeled, deveined, coarsely chopped
- 1 1/2 cups fresh corn kernels (from about 2 ears of corn)
- 3/4 cup grated cheddar (about 3 ounces)
- Grapeseed or canola oil (for frying)
Sheppherds Pie
By lbgtdep
DIRECTIONS Peel and quarter potatoes
- Yield: 4 to 6 servings
- Our favorite recipe for this traditional English specialty comes from Sally Clarke of Clarke’s in London. Diced carrots, celery, or leeks may be added, but are not essential.
- RECIPE INGREDIENTS
- 1 1/2 pounds potatoes
- 3 tablespoon butter
- 3 tablespoon vegetable oil
- 1 medium white onion, peeled and chopped
- 1 pound leftover cooked lamb, finely chopped (or raw ground lamb)
- 1 tablespoon flour
- 3/4 cup beef stock
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- Pinch of ground nutmeg
- salt and freshly ground black pepper
Basil Mayonnaise
By lbgtdep
Puree and slowly add 2 c vegetable oil
- 4 egg yolks at room temp in food processor
- 6 T lemon Juice
- 1 t garlic
- 2 t salt
- 2 t pepper
- Puree and slowly add 2 c vegetable oil. Then add 1 c olive oil
- 1 C chopped basil leaves.
Pork Tinga With Potatoes, Avocado And Fresh Cheese
By lbgtdep
Pork Tinga With Potatoes, Avocado And Fresh Cheese
- 1 tablespoons olive or vegetable oil
- 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 4 ounceschorizo sausage, removed from its casing
- 4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
- 1 large white onion, sliced 1/4–inch thick
- 1 garlic clove, minced
- 128-ounce can diced tomatoes, in juice (preferably fire-roasted)
- 2 to 3 canned chipotle chiles en adobo, finely chopped
- 4 teaspoons chipotle canning sauce
- 1 tablespoon Worchestershire sauce
- 1/2 teaspoondried oregano, preferably Mexican
- Salt
- 1/2 About 1/2cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
- 1 avocado, pitted, flesh scooped from the skin and diced
- Warm corn tortillas
Shrimp, Chicken, and Andouille Gumbo
By lbgtdep
Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking
- 1 cup vegetable oil
- 1 cup all purpose flour
- 6 large onions, chopped (about 12 cups)
- 6 red bell peppers, seeded, chopped (about 7 cups)
- 8 celery stalks, chopped (about 3 cups)
- 16 garlic cloves, chopped
- 1 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/2 cup chopped fresh thyme
- 6 bay leaves
- 2 28-ounce cans diced tomatoes with juice
- 4 8-ounce bottles clam juice
- 4 cups low-salt chicken broth
- 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
- 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
- 2 16-ounce packages sliced frozen okra
- 4 pounds peeled deveined medium shrimp
- Minced fresh Italian parsley
- Steamed rice
Limoncello Cake
By lbgtdep
Prep Time: 0 minutes Cook Time: 25 minutes Total Time: 25 minutes Yield: One 9-inch 2 layer cake
- 2-1/2 2-1/2 2-1/2 cups flour
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 cup butter, softened
- 1-1/2 1-1/2 1-1/2 cups sugar
- 3 3 3 eggs
- 1/2 1/2 1/2 cup buttermilk
- 1/2 1/2 1/2 cup limoncello (lemon-flavored) liqueur
- Zest Zest and juice of one lemon
- Optional: white chocolate shavings
- Mascarpone Frosting -
- 16 16 16 ounces mascarpone cheese
- 1-1/4 1-1/4 1-1/4 cups lemon curd
- 2 2 2 cups chilled whipping or heavy cream
- 2/3 2/3 2/3 cups powdered sugar
- Homemade Lemon Curd
- 3 and zest of 3 lemons
- extra lemon juice, if necessary
- 1 1 1 tablespoon cornstarch
- 1 1 1 cup sugar
- 6 6 6 egg yolks
- 1/2 1/2 1/2 cup (1/4 pound) cold butter, cut into pieces
- 3 and zest of 3 lemons
- extra lemon juice, if necessary
- 1 1 1 tablespoon cornstarch
- 1 1 1 cup sugar
- 6 6 6 egg yolks
- 1/2 1/2 1/2 cup (1/4 pound) cold butter, cut into pieces
- to thick enough to coat back of spoon.
- 2 2 cups.
CHEESY CORN MUFFINS
By lbgtdep
- 2 sprays of vegetable oil spray
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup fresh or frozen corn
- 3/4 cup jalapeno chiles, chopped
- 6 tablespoon unsalted butter, melted
- 1 1/4 cup cheddar cheese, grated
Italian Cream Cake
By lbgtdep
Preheat oven to 325 deg, grease and flour 3 9" round cake pans Cream shortening, butter and sugar
- 1/2 C shortening, room temp
- 1 stick butter, room temp
- 2 C sugar
- 5 eggs, separated and at room temp
- 2 C flour
- 1 t baking soda
- 1/2 t salt
- 1 C buttermilk, room temp
- 2 C shredded coconut
- 1 C finely chopped pecans or walnuts
- 1 t vanilla
- Frosting
- 1 (8oz) package cream cheese, room temp
- 1/4 C butter, room temp
- 1 t vanilla
- 1 (16 oz )Box powdered sugar
- 3/4 C finely chopped pecans or walnuts
Brownie cookies
By lbgtdep
Preheat oven 350* Combine ingredients in large bowl Drop spoonfuls 2 inches apart Bake 9 mins
- 1 package brownie mix
- 1/4 cup all purpose flour
- 1/4 cup veg oil
- 3 table spoon water
- 2 eggs
- 1 cup semi-sweet chocolate chips