In the past few installments, a few of you have asked for specific types of recipes. The only one of these recipes that I haven’t made before is the dessert at the bottom. I have a 3-ring binder of recipes that I’ve printed from either somewhere online or from this 1,001 recipes computer program that I got for Christmas one year. Each of the recipes below came from that folder, and I’m pretty sure that each of the recipes are from that disc. I hope you enjoy these special-request recipes. I aim to please.
For Erin, who asked for shrimp appetizers. Oddly enough, I’m watching the Essence of Emeril right this very moment and he’s doing a whole show on Louisiana gulf shrimp:
Shrimp Appetizer Supreme
1 can water chestnuts, sliced thin
1/2 lb. bacon
1 lb. lg. shrimp, pre-cooked & cleaned
1/2 c. soy sauce
1 tbsp. brown sugar
Dash Worcestershire sauce
shrimp almost completely through from one side, insert slice of water
chestnuts in shrimp, wrap half slice of bacon around shrimp and secure
with a toothpick. Marinate in soy sauce mixture for about 30 minutes.
Then broil until bacon is browned and crisp. Serve hot.
Crunchy Almond Shrimp
1 pound (31-40
1/4 cup cream
1/2 cup flour
2 minced cloves garlic (or garlic powder)
1/2 teaspoon ground ginger
Few dashes hot pepper sauce
1 cup crushed blanched almonds
Mix together in a bowl eggs, cream, flour, garlic, ginger and hot pepper sauce.
Peel, devein and butterfly shrimp. Dip shrimp in batter to coat and place on a
piece of wax paper. Spread crushed almonds on plate and roll shrimp in almonds.
Fry shrimp in deep fryer until golden in color. May be eaten hot or cold dipped
in your favorite sauce.
Dirty Shrimp – (sounds gross, tastes great – especially when it’s served with dirty rice)
1 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)
Combine seasonings in a small bowl.
Melt the butter in a large skillet over high heat, then add seasonings. Cook for
Add shrimp and cook 2 to 4 minutes, stirring constantly,
until shrimp turn pink.
If serving as an appetizer, omit the beer and serve
immediately in a chafing dish with wooden picks.
If serving as an entree, add beer and simmer 1 minute. (the heat will cook off the alcohol but leave the flavor, so you don’t have to worry). Serve over rice with
French bread on the side to dip into the sauce.
Makes 12 appetizer servings or 6 dinner servings.
For Susan, who asked for easy freezable dishes:
Bayou Black-Eyed Peas With Chicken
1 fryer chicken, cut into pieces
1/2 cup flour (seasoned with salt, pepper, and paprika)
2 or 3 tablespoons oil
2 or 3 tablespoons butter
1/2 pound fresh mushrooms
4 tablespoons onion, minced
salt and freshly ground pepper
1/4 teaspoon mixed herbs
1/2 cup dry white wine or stock
4 or 5 cups black-eyed peas, cooked & drained
1 tomato, coarsely diced or 1/2 cup canned tomatoes with juice, diced
Brown floured chicken slowly on all sides in oil and butter in a heavy saute
pan; remove and keep warm; add mushroom and onions. Cook 10 minutes, sprinkling
with garlic powder, salt, pepper and herbs; mix peas, mushrooms and onions in a
casserole dish; arrange chicken on top, pushing part way into the peas; add
tomatoes and liquids; cover and bake in a preheated 325°F oven for 25 to 30
minutes or until chicken is tender.
Cheddar Beef and Noodle Casserole
1 8 ounce package noodles, cooked & drained
1 1/2 lean pounds ground beef
1 medium onion, chopped
1 15 ounce jar spaghetti sauce
1 10 3/4 ounce can Cheddar cheese soup
1 8 ounce can tomato sauce
1 4 ounce can or jar sliced mushrooms
1/4 teaspoon garlic powder
pepper to taste
2 cups shredded Cheddar cheese
In a large skillet, brown ground beef with chopped onion; drain well.
Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and
pepper. Simmer for 3 to 4 minutes.
Combine beef mixture with cooked noodles; pour into a 3 quart baking dish.
Cover and bake at 350F for 35 to 40 minutes, or until bubbly. Uncover; sprinkle
with cheese, and bake just until cheese is melted.
Crock Pot White Chicken Chili
1 lb chicken thighs, cubed
1/4 c veg. oil
1 c. chopped onion
2 tbs. minced garlic
1 tbs. ground cumin
1 lb. ground turkey
2 (16oz) cans Great Northern beans, drained and rinsed
1 tbs. minced canned jalapenos
2 (16oz) cans chicken broth
8 oz. shredded cheddar cheese
the oil in large skillet. Add onion and garlic and cook til tender. Add
cumin and stir. Add turkey and chicken and cook through. Put the
mixture into a crockpot and add the barley, beans, jalapenos, chicken
broth. Cook on high for 4 hours. Serve with cheese. Serves 8-10.
Chicken Macaroni Casserole
1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Cook macaroni in boiling salted water as package directs, until
macaroni is tender. Rinse and drain. Combine macaroni with remaining
ingredients, reserving enough cheese to sprinkle on top. Put in a
greased 2-quart casserole and bake for about 20 minutes at 400°.
Chicken Macaroni Casserole serves 4
Finally, a dessert recipe for niobe. When I posted the recipe for chocolate biscuits with macerated strawberries, she wondered how they might taste without the chocolate. I haven’t tried this recipe yet, but I’ve had it earmarked for a while. If you try it, let me know how you like it:
Roasted Strawberries with Vanilla Biscuits:
These vanilla biscuits are best fresh from the oven, so if you can,
bake them about an hour before you plan to serve the shortcakes. The
whipped cream in the biscuit dough is a bit unusual, and the results
are out of this world.
8 oz. (1-3/4 cups) unbleached all-purpose flour
1/2 cup plus 3 Tbs. granulated sugar; more for sprinkling
1 Tbs. baking powder
1/4 tsp. table salt
1-1/2 cups chilled heavy cream; more for brushing
2 tsp. pure vanilla extract
1 qt. (about 1 lb.) small ripe fresh strawberries, hulled
1/2 cup sour cream
2 Tbs. confectioners’ sugar
Position a rack in the middle of the oven and heat the oven to 425°F. Grease a large baking sheet.
In a large bowl, whisk the flour, 3 Tbs. of the sugar, the baking powder, and the salt
another large bowl, beat 1 cup of the cream with an electric mixer on
medium-high speed just until the cream holds soft peaks when the
beaters are lifted. Beat in the vanilla.
Make a well in the
center of the flour mixture, add the whipped cream, and stir with a
fork just until the mixture begins to hold together as dough. Turn the
dough out onto a lightly floured surface and knead just until well
combined, about six times. Pat the dough until it’s about 1/2 inch
thick. Cut out a total of six rounds with a 3-inch crinkle- or
smooth-edged biscuit cutter, gathering the scraps and reshaping as
needed. Lightly brush the tops of the rounds with cream and sprinkle
with granulated sugar. Arrange the biscuits on the baking sheet. Bake
until golden brown, 12 to 15 min. Transfer with a spatula to a rack and
the oven temperature to 450°F. Meanwhile, toss the strawberries in a
bowl with the remaining 1/2 cup granulated sugar. Transfer to a rimmed
baking sheet. When the oven is ready, roast the berries, stirring every
5 minutes, until they’re soft and fragrant, about 15 min. total.
serve, whip the remaining 1/2 cup cream with the sour cream and
confectioners’ sugar until it holds soft peaks when the beaters are
lifted. Split each biscuit horizontally with a fork, lay a bottom half
on each of six serving plates, and spoon over a portion of the warm
roasted berries. Garnish with a dollop of cream, add the biscuit top,
drizzle with the syrup from the roasted berries, and serve immediately.
And here’s a little somethin’ somethin’ for all the ladies: