Msanders93's profile page
Recipes
Spicy Garlic Shrimp and Grits
By msanders93
Cook grits: Add 4 parts cold water to 1 part grits and some salt
- 1 cup grits
- salt to taste
- Cheddar Cheese
- 2 lb shrimp, peeled, patted dry between paper towels
- 2 tbsp olive oil
- 2 tbsp butter
- 2-4 garlic cloves, crushed with the side of a knife
- 1 tomato, diced
- 1 ⁄4 tsp red pepper flakes
- 2 tsp lemon juice
- 1 tbsp fresh Italian parsley, chopped
- Salt & pepper to taste
Sautéed Shrimp and Pancetta with Cheese Grits
By msanders93
In a heavy-duty 4- to 5-quart pot, heat 2 Tbs
- 3 Tbs. olive oil
- 2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
- Kosher salt
- 2 medium cloves garlic, minced
- 3-1/2 cups lower-salt chicken broth
- 1 cup quick-cooking grits (not instant)
- 4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
- Freshly ground black pepper
- 2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
- 1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
- 1/4 tsp. cayenne
- 1/2 large green bell pepper, seeded and finely diced (3/4 cup)
- 1 Tbs. finely chopped fresh flat-leaf parsley
Parker's Split Pea Soup
By msanders93
Directions In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, ...
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1 -1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Easy Vegetable Dip
By msanders93
Combine all ingredients in medium bowl
- 1 package Knorr® Vegetable recipe mix
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 container (16 oz.) sour cream
Microwave Chocolate Mug Brownie
By msanders93
This makes a delicious brownie for one in about a minute
- 2 tablespoons butter, melted
- 2 tablespoons water
- 1/4 teaspoon vanilla extract
- 1 dash salt
- 4 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons all-purpose flour
Virgina's Best Potato Casserole
By msanders93
Heat oven to 400 degrees F
- 3 1/2 pounds Russet potatoes
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon White pepper
- 1/4 teaspoon Garlic powder
- 1 1/2 teaspoons Dried dill; divided
- 3 cups Gruyere cheese; grated (about 10 ounces); divided
- 1 1/3 cups Heavy whipping cream
- 1 1/3 cups Chicken Stock; (I use homemade which I make and freeze but you can use chicken broth)
- 1/4 cup Dijon mustard; (the Grey Poupon brand is quite good for the price)
- 2 or 3 leaves Fresh basil; roughly chopped in small pieces
BBQ Country Style Ribs
By msanders93
Preheat oven to 250 degrees F (120 degrees C)
- 10 country style pork ribs
- 2 teaspoons minced garlic
- 1 lemon, thinly sliced
- 1 (18 ounce) bottle barbeque sauce
Cottage Pie with Beef & Carrots
By msanders93
Cottage pie originated as a way to use up leftover beef stew, but why wait for leftovers? Here’s how to make the ...
- For the beef stew:
- 1-3/4 cups low-salt beef broth (1 14-oz. can)
- 1/2 oz.dried porcini mushrooms
- 2 to 3 Tbs. olive or vegetable oil
- 2-1/2 lb. thin-cut chuck steaks, preferably top blade (or flat iron), 1/2 to 3/4 inch thick, trimmed of any excess fat or gristle
- Kosher salt and freshly ground black pepper
- 3 medium carrots, peeled and cut into 1/2-inch dice (about 1-1/3 cups)
- 2 celery stalks, cut into 1/2-inch dice (about 1 cup)
- 2 small onions, cut into 1/2-inch dice (about 2 cups)
- 11/2 teaspoons fresh thyme leaves (or 1/2 tsp. dried)
- 2 Tbs. tomato paste
- 3 Tbs. all-purpose flour
- 3/4 cup dry white wine or dry vermouth
- For the topping
- 2 lb. russet potatoes (3 to 4 medium), peeled and cut into 1-1/2- to 2-inch chunks
- Kosher salt
- 5 Tbs. unsalted butter (at room temperature, cut into 3 pieces) plus 2 tsp. (cold, cut into small bits); more for the baking dish
- 1/2 cup milk, light cream, or half-and-half, warmed
- Freshly ground black pepper
Mom's Vegetable Soup
By msanders93
Fill a large soup pot half way up with water
- beef soup bones
- 2 Large cans crushed tomatoes
- 1 can of Rotelle tomatoes and chilies (optional)
- small cabbage
- 2 Onions
- 4 Carrots
- 2 cups green beans, fresh or frozen
- 2 cups white corn
- 4 large diced potatoes
- zucchini, summer squash, broccoli and or okra, in any amount desired.
- Salt
- pepper
- Rosemary
Paula Deen's Pumpkin Gingerbread Trifle
By msanders93
Bake the gingerbread according to the package directions; cool completely
- 1 12-ounce carton Cool Whip
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 30-ounce can pumpkin pie filling
- 1 5.1-ounce package cook-and-serve vanilla pudding mix
- 2 14-ounce packages gingerbread mix
- 1/2 cup gingersnaps (optional)