nd sautee.
Cook the Bubba burger on the pan. Don
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine first 4 ingredients in a large bowl.
Combine eggs and milk; add to dry ingredients, stirring just until moistened.
Stir in cheese, pepper, corn, and onion.
Do not overstir.
Pour oil to depth of 2 inches into a small dutch oven.
Heat to 375\u00b0F.
Carefully drop batter by rounded tablespoons into oil.
Fry hush puppies a few at a time 3 minutes or until golden brown, turning once.
Drain on paper towels.
Make sure you have your French fries ready. Use fresh cut fries or take out fries, not frozen fries, because I don't think frozen fries will yield the desired taste.
Prepare your cheese sauce which is incredibly easy. Add Velveeta cheese, enchilada sauce, water, and chili powder in a small saucepan. Allow cheese to melt completely with the enchilada sauce and water. I put approximate measurements; you can always add more or less if you choose.
Once the sauce is done, arrange the French fries on the bottom of a nice little plate.
Add ...
Peel shrimp and leave tails on.
Combine dressing and remaining ingredients in 13 x 9 x 2-inch baking dish.
Add shrimp and stir well.
Bake, uncovered at 325\u00b0 for 25 minutes or until shrimp turns pink; stir occasionally.
Makes 6 to 8 servings.
In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
Cook onion in butter and peanut oil in large skillet over medium heat until softened.
Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
Stir in sugar, salt, fresh ginger, and lemon ...
Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
Remove from poaching liquid, strain and place in stainless steel bowl.
Add butter, cajun spice, garlic and liquid smoke and toss together.
Serve on large platter with the extra lemon wedges.
Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
Drain shrimp,discarding marinade.
Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
Place skewers on a lightly greased rack of a broiler pan.
Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
Turn and broil an additional 1-2 minutes or until shrimp turn pink.
Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Cover and chill thoroughly.
Combine mayonnaise and next 7 ingredients; stir well.
Pour mayonnaise mixture over shrimp, and toss gently.
Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
Spoon shrimp mixture evenly over shredded lettuce.
To prepare the broth:
Saute pepper, Cajun seasoning, and garlic in butter for approximately 5 minutes over medium heat.
Add remaining ingredients.
Bring to boil.
Turn down to simmer and leave on stove until ready to serve.
Shrimp preparation:
Melt butter in pan and add shrimp, Worcestershire sauce, pepper, Cajun seasoning and garlic, and cook to medium rare.
Add the broth and bring to a simmer.
Serve in large bowl over rice with baguette and lemon wedges.
Prepare rice according to package directions and set aside.
In a large saute pan over medium heat, melt butter.
Add garlic and shrimp and saute for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of pureed chipotles depending on amount of heat desired.
Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon.
Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.
Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.
Cook okra in 2 Tbsp butter in a large skillet over medium-high heat, stirring constantly, until lightly browned.
Set aside.
Combine remaining butter and flour in a large dutch oven, cook over medium high, stirring constantly until roux is chocolate colored-around 20-25 min (I say have a beer while doing this) Stir in green onions, celery and garlic, cook stirring constantly until veg is tender.
Add okra, water and the next 6 ingredients.
Bring to a boil, reduce and simmer uncovered 2 hours, stirring occasionally.
Peel and ...
Blend all in a blender.
Wipe the glass rim with a wedge of lime and then dredge the rim in a mixture of 1/2 salt and 1/2 sugar mixed together. If you are reading this recipe -- you know how to season a margarita glass.
Note: the egg white is integral in this drink. It makes it nice and frothy like an Orange Julius. Please don't omit it.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest ...
you may continue with the recipe, or cool and store in
Rinse shrimp in cold water; do not remove shells.
In a large casserole pan (at least 9 x 12-inch), spread shrimp evenly.
In a saucepan, melt butter over medium heat.
Add whole bottle of Italian dressing, pepper (more for a spicier dish) and juice of 1 lemon.
Heat through and pour over shrimp.
Bake, covered, for 45 minutes at 350\u00b0.
Peel and eat, serving sauce in individual ramekins for dipping.
This recipe is so simple and always a hit! It's messy, so supply lots of napkins.
Serves 4 to 6.