Cajun Shrimp Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/2 Onion, chopped
1/2 ts Thyme
1/2 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts Basil
1 tb Chopped garlic
1 tb Worcestershire sauce
1/2 ts Tabasco sauce
2 c Diced peeled and
-seeded tomatoes
2 tb Sugar
1/2 c Green onions, chopped
3 c Chicken or shrimp stock
1 lb Vermicelli or linguine
1 lb Fresh shrimp, peeled
-and deveined *
1/2 c Grated parmesan cheese

* or substitute chicken

Saute the onion in the olive oil for approximately
four minutes. Add the garlic and stir. Add thyme,
cayenne and black peppers, and basil and cook at low
heat for five more minutes. Add everything else
except for the pasta, shrimp, and cheese, and cook
over lowish heat for an hour.

Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque).
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated
cheese. Serve hot.

Serves 4-6

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Popularity: 10% [?]

Title: ORANGE FREEZE PIE
Categories: Pies
Yield: 8 servings

1 ea Deep dish pie crust shell,ba
3 oz Pkg. orange flavor gelatin
2/3 c Boiling orange juice
1 c Vanilla ice cream,softened
11 oz Can mandarin oranges,drained
1 c Whipped topping,thawed

Dissolve gelatin in boiling orange juice.Add ice
cream by spoonfuls, blending until dissolved.Chill
until slightly thickened.Stir in mandarin oranges.Fold
in whipped topping.Pour into pie shell.Freeze until
firm, about 2 hours.Remove from freezer 15 minutes
before serving.Serves 8.

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Popularity: 7% [?]

Title: WHITE WINE MOLD
Categories: Desserts, White wine
Yield: 12 servings

3/4 c Sugar
1 c Dry white wine
2 c Water
1 Grated peel of lemon
1 Orange in slices
2 pk Unflavored gelatin
1 cn Frozen orange juice (6oz)
2 tb Lemon juice
2 c Whipping cream,whipped

Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice
concentrate, water and lemon juice. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon
peel. Refrigerate until mixture mounds slightly when dropped from
spoon, about 2 1/2 hours.
Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold.
Refrigerate until firm, about 12 hours. Unmold and garnish with orange
slices.

MMMMM

Popularity: 12% [?]

Title: CREAMY LEMON PIE
Categories: Pies
Yield: 1 servings

1 (8- or 9-inch) baked pastry
Shell or graham cracker
Crust
3 Egg yolks*
1 (14 oz) can sweetened
Condensed milk
1/2 c ReaLemon Lemon Juice from
Concentrate
Yellow food coloring
Whipped topping or whipped
Cream

Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie
Preheat oven to 350. In medium bowl, beat egg yolks; stir in
sweetened condensed milk, ReaLemon and food coloring. (A few drops
only and it’s optional). Pour into prepared crust; bake 8 minutes.
Cool. Chill thoroughly. Top with whipped topping. Garnish as desired.

*Use only Grade A clean, uncracked eggs.

MMMMM

Popularity: 9% [?]

PANANG LOOG CHIN NUA (THAI MEATBALLS PANANG CURRY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Oriental Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef (85-90% lean)
1/2 c All purpose flour
1 c Coconut milk
2 tb Red curry paste
2 tb Creamy peanut butter
1 tb Fish sauce
1 tb Sugar
2 tb Oil
1/4 c Thai or sweet basil leaves

Form ground beef into 1″ in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs in oil
over low heat. The meatballs do not have to be thoroughly cooked. Drain on
paper towels and set aside. Add the curry paste to the remaining oil from
frying the meatballs and saute for 1 minute over low heat. Increase heat to
medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
sugar, peanut butter and blend well. Return the meatballs to the pan of
curry mixture and cook until well done. Transfer the curry to a serving
bowl and sprinkle basils. Serve with cooked rice.

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Popularity: 20% [?]

HAM-AND-CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1 3/4 c Flour
1/3 c Rye Flour
2 ts Baking Powder
1/4 ts Salt
1 tb Light Brown Sugar
1/3 c Cooked Ham — finely chopped
1/2 c Swiss Cheese — shredded
1 lg Egg — lightly beaten
1 c Milk
1/4 c Vegetable Oil
3/4 ts Spicy Brown Mustard
1/2 ts Worcestershire Sauce
3 Drops Hot Sauce

Combine first 5 ingredients in a lg. bowl; stir in ham
and cheese. Make a well in center of mixture. Combine
egg and next 5 ingred.; add to dry ingred., stirring
just until moistened. Spoon into greased muffin pans,
filling 2/3 full. Bake at 400 for 22-25 min. Remove
from pans immediately. Yield: 1 dozen.

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Popularity: 8% [?]

Tiramisu #2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pan di Spagna — baked and cooled
—–ESPRESSO SYRUP—–
1/4 cup Water
1/3 cup Sugar
1/2 cup Very strong brewed espresso
1/4 cup Italian brandy
—–FILLING—–
3 Egg yolks
1/3 cup Sugar
1/3 cup Sweet Marsala
1/2 pound Mascarpone — room temperature
1 cup Heavy cream
—–FINISHING—–
1 cup Heavy cream
2 tablespoons Sugar
Cinnamon
Coffee grounds

FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil.
Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the yolks in the
bowl of an electric mixer and whisk in the sugar and Marsala. Whisk over a pan
of simmering water until thickened. Remove and beat by machine until cold.
Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the
filling. Whip the cream and fold it in. Cut the Pan di Spagna into thin,
vertical slices. Place a layer of the slices in the bottom of a gratin dish and
soak with the syrup, using a brush.
Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling.
Place a last layer of Pan di Spagna on the top and soak with the remaining
syrup. Whip the cream with the sugar and spread it on the surface of the
dessert. Decorate with the cinnamon and coffee grounds. Refrigerate several
hours before serving.

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Popularity: 7% [?]

Seven Layer Tortilla Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15oz cans pinto beans — rinsed drained
1 cup picante sauce — divided
2 cloves garlic — minced
2 tablespoons fresh cilantro — chopped
1 16 oz can black beans — rinsed drained
1/2 cup tomato — chopped
7 8″ flour tortillas
2 cups light Cheddar, Monterey Jack or Mex. blend
cheese

Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce a
nd garlic. Mix remaining 1/4 cup picante sauce with cilantro, black beans, and
tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto b
ean mixture over tortilla to within 1/2″ of edge. Top with 1/4 cup of cheese.
Top with another tortilla and 2/3 cup black bean mixture and 1/4 cup cheese.
Repeat layers twice more. Top with remaining tortilla and spread with remainin
g pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes.
To serve, cut into wedges and serve with additional picante sauce and/or s
our cream.

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Popularity: 4% [?]

Greek Stuffed Mushrooms

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Microwave
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Mushrooms — fresh,stemmed
10 Ounces Spinach, Frozen — package
1/2 Cup Parmesan Cheese — grated
4 Ounces Feta Cheese — rinsed,crumbled
1/2 Cup Chopped Green Onions — finely chopped
1/2 Cup Chopped Parsley — finely chopped
1 Dash Salt

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing
out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and
sa
lt to taste. Mix well. Mound mushroom caps high with spinach mixture.
Arrange
on serving pl
ate and cook on HIGH until steaming – approximately 3 – 4 minutes. Spinach
mi
xture may be formed into balls and frozen to be placed in mushroom caps just
bef
ore microwaving.

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Popularity: 4% [?]

Title: SZECHWAN BEEF WITH GARLIC
Categories: Chinese, Beef
Yield: 4 servings

1 lb Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

————————-MARINADE————————-
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly

—————————SAUCE—————————
2 tb Soy sauce
1/4 c Water
1 1/2 tb Cornstarch
1 tb Chili paste with garlic
1 tb Brown sugar
1 ts Worcestershire sauce
2 tb Dry vermouth
2 ts Toasted sesame seeds
4 tb Peanut or vegetable oil
3 c Cooked rice

————————–GARNISH————————–
3 Green onions, chopped
1/2 c Beer nuts

Slice beef thin across grain.Mix marinade:add beef
slices.Let stand at room temperature 20 minutes.Mix
sauce ingredients in small bowl;set aside.Cut ends off
hot red peppers;shake out seeds.Chop skins into small
pieces. Heat large non-stick skillet over high
heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot
red peppers;stir until pepper skins turn black.Remove
blackened skins from oil.Add beef and marinade to hot
oil.Stir-fry beef until beef loses red color and is
browned and has a satiny sheen.Remove from pan into
large bowl. Add 1 tbsp. oil to skillet and add
onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to bowl with beef
mixture. Add 1 tbsp. oil to skillet;stir-fry green
pepper until bright green color,about 1 minute.Reduce
heat to medium.Add beef-onion mixture from bowl along
with sauce mixture;cook until sauce is thickened,about
3 minutes.Remove to serving bowl.Sprinkle with chopped
onion and beer nuts.Serve immediately with rice.Makes
4 servings.

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Popularity: 3% [?]