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Recipes
Crab Rangoon
By edielou
1) Heat cream cheese in microwave for 30 seconds to soften
- 1 package wonton wrappers
- 2 packages cream cheese
- 20 pieces green onion tops
- 1 dash minced garlic
- 1 pinch sugar
- 2 eggs
- 1 cup milk
- 1 can crab meat
- oil for frying
CHICKEN MARSALA
By edielou
In a shallow bowl of plate combine the and essence and stir to combine thoroughly
- 1/2 c all purpose flour
- 1 Tbs essence
- 2 boneless, skinless chicken breast, halved and pounded thin
- 1 Tbs olive oil
- 4 Tbs butter
- 3 c sliced mushrooms
- 3/4 c Marsala
- 1 c Chicken stock
- salt and freshly ground black pepper
- chopped chives, for garnish
Shrimp & Grits
By edielou
Grits: In a large heavy sauce pan bring the water to a boil
- Charleston Style Grits:
- 6 cups water
- Salt to taste
- 1 1/2 cups quick cooking of old-fshioned grits
- 2 cups milk
- 1 cup heavy cream
- 8 Tbls butter
- freash ground black pepper to taste
- Shrimp:
- 2 lbs. medium shrimp peeled and deveined
- Essence
- salt
- 1 cup finely chopped onion
- 1 tsp minced galic
- 1/2 lbs cooked and crumbled bacon (applewood)
- 1 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 Tbls finely chopped green onions
- 2 Tbls minced parsley
- 2 Tbls olive oil
Pork Fried Rice
By edielou
In a medium bowl toss pork with 1 Tbls hoisin sauce, 1 tsp of soy sauce 1 Tbls of the ginger and 2 tsp of garlic, m...
- 3/4 lbs pork tenderlion diced int bite size pieces
- 2 Tbls hoisin sauce
- 1 Tbls soy sauce
- 2 Tbls grated ginger
- 1 Tbls crushed garlic
- 1 Tbls canola oil
- 1 Tbls sesame oil
- 5 green onions, sliced
- 1 carrot, shredded
- 1 box frozen peas
- 2 cups cooked brown rice, chilled
- 1 egg, beaten
Apple Strudel
By edielou
Heat the oven to 375 degrees F
- 1/2 package(s) (17.3-ounce) Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon(s) water
- 2 tablespoon(s) granulated sugar
- 1 tablespoon(s) all-purpose flour
- 1/4 teaspoon(s) ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tablespoon(s) raisins
- Confectioners' sugar (optional)
Empanaditas
By edielou
Annatto Oil: In a small heavy sauce pan,heat the oil over medium heat
- Empanaditas pastry
- 2 Tbls Annatto oil (recipe follows)
- 1 medium yellow onion finely chopped
- 1 green pepper finely chopped
- 3 cloves garlic minced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/4 cup tomato sauce
- 1/4 cup annatto paste (recipe follows)
- 1/2 cup chopped pimento-stuffed green olives
- 1/2 cup raisins
- 2 Tbls red wine vinegar
- 2 tsp sugar
- 1 1/2 tsp salt
- 1 tsp essens
- Vegetable oil, for frying
- Annatto Oil
- 1 cup vegetable or olive oil
- 1/2 cup annatto seeds
- Annatto Paste
- 1/2 cup annatto seeds
- 1 cup vegetable or olive oil
- 1 lime, juiced
- 1 Tbls dried oregano
- 3 garliccloves, minced 1/2 tsp salt
- 1/2 tsp ground cumin
Crab Puffs
By edielou
Melt butter in a medium saucepan over medium heat
- 2 ounces (4 tablespoons) unsalted butter
- 1/4 cup minced shallot (from 2 shallots)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces lump crabmeat
- 1 ounce Parmesan cheese, grated (1/3 cup)
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 cup whole leaves, for garnish
- 1/2 teaspoon finely grated lemon zest
- Cayenne pepper
- Coarse salt and freshly ground pepper
- 3 large eggs
- 1 1/2 cups fresh breadcrumbs
- Vegetable oil, for frying
- 2 tablespoons large brine-packed capers, rinsed and dried, for garnish
Turkey Tetrazzini
By edielou
Heat 2 Tbls of the buter in a skillet
- 6 Tbls butter
- 1/2 lb mushrooms thinly sliced
- 1 Tbls Madeira
- 4 Tbls flour
- 1 1/2 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 2 to 3 cups cooked turkey (diced)
- 1/2 lb cooked linguine to al dente stage
- 1/3 cup grated parmesan Cheese mixed with
- 2 Tbls dry bread crumbs
- salt and freshly ground pepper
Pineapple-Glazed Ham
By edielou
1.Preheat oven to 325 degrees F
- 1 (14 pounds) fully cooked smoked bone-in ham
- 1 can(s) (20 ounces) crushed pineapple, drained
- 1 cup(s) packed dark brown sugar
- 1 tablespoon(s) dijon mustard
Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast
By edielou
For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, s...
- For the pan roasted chicken breast:
- 2 ounces bacon fat
- 1 tablespoons garlic, minced
- 1 tablespoons shallot, minced
- 2 ounces yellow onion, minced
- 4 ounces chanterelle mushrooms
- 1/2 cup white wine
- 4 ounces gorgonzola blue cheese
- 1 tablespoon basil, chopped
- 1/2 tablespoon oregano, chopped
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 (12-ounce) Airline chicken breast, split into 4, skin on
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 8 ounces chanterelle mushroom-gorgonzola mix
- 2 ounces canola oil