Ingredients: Broiled Shrimp: 2 lbs of medium to large shrimp (Devein if necessary, but I prefer to buy it already deveined.) 1 stick of butter 1 or 2 lemons salt, pepper, garlic powder, and cajun or blackened seasoning (sprinkled generously according to taste) Pasta: 1 lb linguini 1 tbsp extra virgin olive oil half a stick of butter 1/4 cup grated Parmesan cheese 1/4 cup Italian bread crumbs a dash of basil Directions: Boil and drain linguini according to package directions. Toss with olive oil, butter, Parmesan cheese, Italian bread crumbs, and basil. Rinse shrimp and place in a foil-lined broiling pan. Slice butter and place on top of shrimp. Squeeze lemons over the shrimp, and then sprinkle them with salt, garlic, pepper, and a cajun or blackened seasoning. I like mine heavily seasoned, but this is one of those recipes that I season visually. Broil for a few minutes, and then stir to distribute the melted butter. Broil for just a few more minutes after stirri
Showing posts from June, 2013
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budget macaroni and cheese One of my favorite recipes for macaroni and cheese is one I adapted from my Taste of Home Cookbook. The original Taste of Home Recipe for Budget Macaroni and Cheese can be found here . I normally double the recipe to make eight servings instead of four, and I always add Parmesan cheese. It is, by far, the best macaroni and cheese I have ever tasted. The following is my potluck version of the recipe which will feed 28 people: 48 ounces elbow macaroni noodles 2 sticks plus 5 tablespoons of butter 1 1/3 cups all purpose flour 1 1/2 tsp salt 7 cups whole milk 32 ounces of sharp or extra sharp cheddar cheese 8 ounces of grated parmesan cheese a few dashes of pepper Optional: Italian style bread crumbs or paprika to sprinkle on top Directions: In a large saucepan over medium-low heat, melt butter. Add flour, salt, and pepper. Stir constantly to make a smooth paste. Gradually add milk, continuing to stir. Heat and stir until thickened.
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This is one of the few recipes our whole family likes... Ingredients: 4 Boneless skinless chicken breasts one medium onion 5 oz (half of a 10 oz bag) match stick carrots or...cut your own julienne strips 4 tbsp curry powder or about 3/4 of a one ounce jar. (I use the yellowish curry powder that just says "curry powder." ) 29 ounce can diced tomatoes 6 tbsp of butter 1 tbsp plus a teaspoon of salt 2 cups regular dry rice or 4 boil-in-a-bag bags of rice Instructions: Rinse chicken breasts and boil for an hour reserving cooking liquid Dice onion Sautee the boiled chicken, diced onion, and curry powder in butter stirring to coat the chicken for a couple of minutes over medium heat. Add about 3 1/2 cups of the chicken stock to a large, deep frying pan called a "Texas Skillet" or "Colossus Pan" along with the carrots, canned tomatoes, and salt. I usually pour the chicken stock into my empty 29 oz tomato can instead of dirtying a measurin