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Recipes
Baked Shrimp Scampi
By msanders93
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Slow Cooker Barbecue Ribs
By msanders93
Preheat oven to 400 degrees F (200 degrees C)
- 4 pounds pork baby back ribs
- salt and pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
Mile-High Salsa Pie
By msanders93
A taco dinner kit makes quick work of a tasty layered Mexican pie
- 1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
- 1 box (8.7 oz) Old El Paso® Soft Taco Bake® dinner kit
- 1 cup water
- 1 can (15 oz) Progresso® kidney beans, drained, rinsed
- 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
- 1 cup shredded Monterey Jack cheese (4 oz)
Artichoke Dip
By msanders93
Method 1 Drain the artichokes from the can
- 2 14 oz. cans of artichokes (packed in water, not oil)
- 2 cups of freshly grated Parmesan cheese
- 1 cup of mayonaise
- Salt and pepper
Scalloped Potato Gratin
By msanders93
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
Steak au Poivre
By msanders93
This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle of red wine
- 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
- Salt
- 3 Tbs. coarsely ground black peppercorns
- Olive oil for the pan
- 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
- 4 to 6 Tbs. butter, sliced
Jamie's Cranberry Spinach Salad
By msanders93
Jamie's Cranberry Spinach Salad SUBMITTED BY: Jamie Hensley PHOTO BY: LynnInHK "Everyone I have made this for
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
Baked Spaghetti
By msanders93
Paula Deen
- 8 ounces uncooked angel hair pasta
- 1/4 cup chopped fresh parsley
- 1 1/2 lbs ground beef
- 1 teaspoon salt
- 1/4 teaspoons black pepper
- 1/4 teaspoons garlic powder
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons Seasoned Salt
- 1 1/2 teaspoons Italian seasoning
- 2 cups tomato sauce
- 1 cup water
- 2 cups canned diced tomatoes
- 2 cloves garlic, chopped
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1 cup grated cheddar cheese
- 1 cup Monterey Jack cheese
- 2 small bay leaves
Country Fried Steak and Milk Gravy
By msanders93
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside
- 4 (4 ounce) cube steaks
- 1/2 teaspoon salt, divided
- 1 3/4 teaspoons ground black pepper, divided
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup lard
- 1 cup milk
Jambalaya
By msanders93
Melt butter and garlic in large saucepan over high heat; add rice, onion and peppers and sauté for 5 minutes
- 1 pkg. Hillshire Farm® Smoked Sausage, cut into 1/4-in. slices
- 1 (6.8 oz) pkg. RICE-A-RONI® Spanish Rice
- 2 Tbsp. butter or margarine
- 1/2 cup onion, chopped
- 1/3 cup chopped bell pepper, any variety
- 1 clove garlic, minced
- 2 cups water
- 1 (14 1/2 oz) can tomatoes, diced, drained
- 1 Tbsp. cajun seasoning
- Hot sauce to taste