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Recipes
Cheese Straws - Ma-Ma's
By msanders93
Cook at 425 degrees till just slightly brown on the edges
- 1 pound cheddar cheese
- 1 stick butter
- 1 rounded tablespoon Crisco
- 2 cups flour
- 1/2 to 1 teaspoon red pepper
- 3/4 about 3/4 teaspoon salt
Michelle's Lowcountry Shrimp and Grits
By msanders93
Michelle Weaver, Charleston Grill, Charleston, South Carolina, Southern Living JANUARY 2012 Local ingredients mak...
- 2 cups uncooked white coarse-ground grits
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup unsalted butter
- 1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
- 4 thick hickory-smoked bacon slices, diced
- 6 tablespoons unsalted butter
- 1 medium-size Vidalia onion, diced
- 1/2 poblano pepper, diced
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground red pepper
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup Madeira
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 green onion, chopped
Lemon Meringue Pie
By msanders93
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- zest from 2 lemons
- 1/4 to 1/2 cup fresh lemon juice
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Chicken Pot Pie
By msanders93
Preheat the oven to 350 degrees F
- For the pastry:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Black Bean and Chicken Chili
By msanders93
1. Heat oil in a large pot over medium heat
- 2 large skinless, boneless chicken breasts; cut into 1 inch cubes
- 3 & 1/3 cups water
- 1/2 can tomato paste (6 oz)
- 1 & 1/2 tablespoons cooking oil
- ground sea salt (to taste)
- 1 tablespoon chili powder (less or more to taste)
- 1 teaspoon cumin
- ground black pepper (to taste)
- 1/4 teaspoon ground cayenne pepper
- 1/2 yellow onion (diced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 1/2 jalapeno pepper, seeded and diced (OR use 1/2 of one 4 oz can of diced jalapenos or diced green chili peppers)
- 3 roma tomatoes (diced) (OR use 1 can of diced tomatoes)
- 1 can whole kernel corn; drained (approx 15 oz)
- 2 cans of black beans
- 2/3 bunch fresh cilantro, chopped
The Best Hamburger Recipe (and amazing secret sauce) | Six Sisters' Stuff
By msanders93
Combine the ground beef, grated cheese, bbq sauce, and seasonings
- Burger:
- 1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
- sesame seed buns
- 1/2 cup Monterrey jack cheese, grated
- 1/4 cup BBQ sauce
- seasoned salt to taste
- cracked black pepper
- onion powder
- Secret Sauce:
- 3/4 cup of mayo
- 1/4 cup ketchup
- 1/4 cup relish
- 2 tablespoons Worcestershire sauce
- seasoned salt
Garlic Cheese Grits with Shrimp
By msanders93
"This is my version of a South Carolina coastal specialty
- 3/4 cup uncooked grits
- 6 ounces garlic flavored processed cheese, cubed
- 1 pinch cayenne pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tomato, diced
- 2 pounds fresh shrimp, peeled and deveined
- 1/2 lemon, juiced
- salt to taste
Pan-Seared Filet Mignon (Beef Tenderloin) with Shiraz Sauce
By msanders93
A quality steak simply seasoned with salt and pepper and seared properly will rarely need any kind of sauce, but th...
- SHIRAZ SAUCE:
- 4 (8-ounce) 4 (8-ounce) center-cut filet mignons, 2-inches thick, trimmed of fat and silver
- Olive oil
- Kosher salt and freshly ground black pepper; to taste
- 3 tablespoons 3 tablespoons unsalted butter; cold, cut into pieces, divided
- 1/4 cup 1/4 cup shallots
- 1/2 cup 1/2 cup Shiraz; or other bold red wine
- 1 cup 1 cup Beef stock; (preferably homemade), or beef consommé
- 2 to 3 sprigs 2 to 3 sprigs thyme (Optional)
- 2 to 3 sprigs 2 to 3 sprigs oregano (Optional)
- 2 tablespoons 2 tablespoons tomato paste
- 1/2 teaspoon 1/2 teaspoon sugar
- Salt and freshly ground black pepper; to taste
Barbecue Shrimp
By msanders93
Southern Living JUNE 2011
- 1 1/2 pounds unpeeled jumbo raw shrimp (2 1/25 count)
- 1 large lemon, cut into wedges
- 1 (0.7-oz.) envelope Italian dressing mix
- 1/2 cup melted butter
- 1/2 cup loosely packed fresh flat-leaf parsley
Tex-Mex Chicken with Chiles and Cheese
By msanders93
Position a rack about 4 inches from the broiler and heat the broiler to high
- 1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
- 1-1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3-1/2 Tbs. unsalted butter
- 1-1/2 cups fresh or thawed frozen corn kernels
- 1 medium jalapeño, seeded if desired and thinly sliced
- 1 large clove garlic, minced
- 2 –3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
- 1 Tbs. chopped fresh oregano
- 1 cup grated sharp Cheddar