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Gambas al Ajillo - Garlic Shrimp

Gambas al Ajillo - Garlic Shrimp

By

Finely mince 3 garlic cloves, or put them through a garlic press

  • 12 medium clovesGarlic; peeled
  • 1 poundShrimp; peeled and deveined (tails may be left on or removed)
  • 1/2 cupExtra virgin olive oil; divided
  • 1/2 teaspoonTable salt
  • 1 Bay leaf
  • 1 wholeCascabel chile*; crushed & broken (or 1/4 tsp. red chile flakes)
  • 1 tablespoonFresh flat parsley leaves; chopped
5/5 (2 Votes)

Shrimp & Broccoli with Pasta Recipe

Shrimp & Broccoli with Pasta Recipe

By

Cook pasta according to package directions

  • 8 ounces uncooked angel hair pasta
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 5 teaspoons canola oil, divided
  • 1 bunch broccoli, cut into florets
  • 4 garlic cloves, thinly sliced
  • 6 tablespoons butter, cubed
  • 6 tablespoons white wine or chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
4.7/5 (9 Votes)

Paula Deen's Broccoli Casserole

Paula Deen's Broccoli Casserole

By

Preheat oven to 350°F. Spray a 13" x 9" baking dish with vegetable oil cooking spray

  • 2 10-oz. packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar cheese
  • 1 10-3/4-oz. can condensed cream of mushroom soup
  • 2 eggs lightly beaten
  • 2 cups crushed snack crackers
  • 2 tablespoons butter, melted
3.8/5 (179 Votes)

Butterfly Leg of Lamb

Butterfly Leg of Lamb

By

This recipe is from Craig Claiborne's Kitchen Primer

  • 1 boneless leg of lamb, 5 to 6 pounds, butterflied
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 2 cloves garlic, finely minced
  • 3 sprigs fresh thyme
  • 1/2 tsp oregano
  • 3 Tbs red wine vinegar or lemon juice
  • 1/2 cup dry red wine
  • 1/2 cup olive oil
  • 1 bay leaf
  • 1/2 cup melted butter
  • Juice of 1 lemon
4.5/5 (17 Votes)

Mini Lemon Tarts

Mini Lemon Tarts

By

Tart Crust From The Silver Palate Cookbook Sift flour, sugar and salt into mixing bowl

  • Tart Crust
  • 1 2/3 cup all-purpose flour
  • 1/4 cup fine granulated sugar
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cold
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons cold water
  • Meyer Lemon Filling
  • 5 ounces of cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup freshly squeezed Meyer lemon juice (2-3 lemons)
  • 1 tablespoon grated lemon zest
4.5/5 (26 Votes)

Crispy Flounder with Pears, Endive, and Meyer Lemon

Crispy Flounder with Pears, Endive, and Meyer Lemon

By

Finely grate 2 tsp. zest from one of the lemons

  • 2 small Meyer lemons
  • 6 Tbs. unsalted butter
  • 3 medium Belgian endives, trimmed and quartered lengthwise
  • 3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  • Kosher salt
  • 1/2 Tbs. thinly sliced chives; more for garnish
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • 4 small flounder or sole fillets (about 1-1/2 lb.)
  • Freshly ground black pepper
  • 2 Tbs. olive oil
  • 1/2 cup dry white wine
  • Tip: You can use regular lemons in place of the Meyers, but the dish will taste more tart.
4.5/5 (10 Votes)

Mummy Boome's Traditional Shepherds Pie

Mummy Boome's Traditional Shepherds Pie

By

Preheat oven at 400 degrees F

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 pounds lean ground beef or lamb
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef stock
  • 1 1/2 cups garden peas
  • Cheesy Mashed Potatoes, recipe follows
  • Mashed Potatoes
  • 4 pounds Yukon gold potatoes, peeled, quartered
  • 4 tablespoons butter
  • 1/4 cup heavy cream
  • 1 cup grated mature white Cheddar
  • Salt and freshly ground black pepper
4.5/5 (23 Votes)

Jo Mama's World Famous Spaghetti

Jo Mama's World Famous Spaghetti

By

1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir

  • 2 lbs Italian sausage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine (a good Cabernet!)
  • 1 lb thin spaghetti
  • parmesan cheese
4.5/5 (22 Votes)

Easy Peach Cobbler

Easy Peach Cobbler

By

Southern Living JUNE 1997

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional)
4.5/5 (23 Votes)

Slow Cooker Balsamic Pot Roast

Slow Cooker Balsamic Pot Roast

By

In a large saucepan heated to medium-high, heat olive oil

  • 1 (3-4 lb) boneless beef chuck roast
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pound baby carrots
  • 3 stalks celery, chopped into large pieces
  • 1 onion, sliced
  • 1/2 cup balsamic vinegar
  • 1 cup tomato juice
  • 1 (14.5 oz) can beef broth
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 2 bay leaves
  • 3 tablespoons corn starch
  • 3 tablespoons cold water
4.4/5 (23 Votes)