Red Lobster's Cajun Shrimp
Barbeque style shrimp is a Cajun way of making shrimp, spicy and buttery this is an easy way to make shrimp in a cajun sauce. Note I switch the margarine for butter in this recipe.
1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder
Preheat your oven to 400 degrees. Place the margarine in a 13 x 9 baking pan, and then place the pan in the oven. While the pan is in the oven wash and peel shrimp. Devien the shrimp. By the time you have finished prepping the shrimp, the margarine should be melted in the pan. In a small bowl mix together the spices and blend well. Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp. Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp. Bake for approximately 15 minutes, remove shrimp, and check for doneness. The shrimp should be pink when done.
Pepper Relish
A wonderful colorful Relish. This recipe I found on the back of the new "Lays pepper relich chips".
1 1/4 cups diced red bell pepper
3/4 cup diced green pepper
1/2 cup diced red onion
1/2 cup diced yellow onion
3/4 cup cider vinegar
1/2 cup water
3/4 cup white sugar
pinch of chopped garlic
salt and fresh ground black pepper to taste
Mix well and allow to blend flavors. Serve as a side with other foods
Lemon Thyme bread with Lemon glaze
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
3/4 cup skim milk
1 tablespoon chopped fresh
lemon balm
1 tablespoon chopped fresh
lemon thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon fresh lemon zest
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Lemon Glaze
1/2 cup confectioners' sugar
2 tablespoons lemon juice
Stir together sugar and lemon juice until mixture is smooth.
Preheat oven to 325 degrees. Mix together flour, baking powder, and nutmeg. In a saucepan, combine milk, lemon balm, and lemon thyme. Bring to a boil, then remove from heat. Let stand, covered, until cool.
In a separate bowl, beat butter until creamy. Add sugar gradually, beating constantly until light and fluffy. Add eggs, one at a time, beating well after each. Add flour mixture alternately with milk mixture, beginning and ending with the flour. Stir in lemon zest. Pour into a greased and floured 5x9-inch loaf pan.
Bake 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. If glaze is desired, pour half of the glaze over the top of the cake before removing to a wire rack to cool completely. Finish with the rest of the glaze.
Picnic Calzones
1 cup warm water (110º F)
1 tablespoon active dry yeast
1 tablespoon honey
1/2 teaspoon salt
2 1/2 to 3 cups all-purpose flour
Filling (see note below)
Filling possibilities: Spinach, ricotta, mozzarella, parmesan, tomato
sauce!
Yield: 8 servings
Stir together all ingredients except flour until yeast dissolves. Add 2 cups
flour and beat until smooth. Gradually add remaining flour. Knead, adding
flour if sticky. Let rise, covered with a damp towel, for one hour. Punch
down. Preheat oven to 450ºF. Divide dough into 8 parts. Roll each into
1/4-inch thick rounds about 5 inches across. Moisten around edges with water
Put 2-3 tablespoons filling in each, off center, to be folded over. Crimp
with a fork and prick holes in the top. Bake for 15-20 minutes on ungreased
sheet. Filling possibilities: Spinach, ricotta, mozzarella, parmesan, tomato
sauce!
Hawaiian kabobs
1 (20 oz) can unsweetened pineapple chunks
2 large green peppers cut into 1" pieces
1 large onion quartered, optional
12-16 medium fresh mushrooms
16-18 cherry tomatoes
1/2 C. soy sauce
1/4 C. olive oil
1 T. brown sugar
2 t. ground ginger
1 t. garlic powder
1 t. dry mustard
1/4 t. pepper
cooked rice, optional
Drain pineapple, reserving 1/2 C. juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil.
Reduce heat and simmer, uncovered for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade. Alternate pineapple, green pepper, onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.
A&W's Fried Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer (regular or nonalcoholic)
1 extra large white onion, sliced 3/8-inch thick
6 cups vegetable oil (for deep fryer)
Heat the deep fryer to 375 degrees F.
Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.
Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!
Chicken Bayou
5-6 chicken breasts
6 oz. ham, diced in 1/2" pieces
3-4 oz. butter
Cajun spices (be careful as it is a hot spice)
1 medium yellow onion
saute peppers(yellow, green or red)
1 large tomato
3 oz. chicken base
6 oz sour cream
parmesan cheese
5-6 mushrooms, sliced
Cooked fettucini
Saute chicken and ham in butter and cajun spices. Drain. Saute in more butter and cajun spice.
Add drained peppers, onion, tomatoes and mushrooms to chicken and ham mixture.
Mix: 5-6 oz. sour cream 4 oz. Parmesan cheese Add thickening (cornstarch)
Mix with meat. Toss with fettucini.
General Tso's Chicken
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 – 4 cups oil for deep-frying and stir-frying, as needed
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately. wonderful with fresh cooked Broccoli and sesame seeds sprinkled on top
Spinach and Ricotta Pizza
1 (9 oz pkg) frozen spinach, thawed
1 (15 oz container) ricotta cheese
2 minced garlic cloves
1 egg white
2 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
1/4 tsp. salt
1/8 tsp. black pepper
1 (10 oz) pre-baked thin Italian pizza crust
1small tomato, diced
3 slices red onion, chopped
1/2 cup shredded provolone cheese
Directions:
Heat oven to 375°F. Squeeze spinach with towel until moisture is gone. In a large bowl, stir together spinach, ricotta, garlic, egg white, basil, oregano, salt, and pepper. Place pizza crust on round pizza pan. Spread crust with spinach mix. Top with tomato and red onions.
Bake 15 minutes. Sprinkle with cheese.
Bake 10 more minutes or until cheese is melted.
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