Double Cheese

Shrimp Taco

Ingredients:

10 Soft Corn Taco Shells

1 Pound Raw Shrimp

1 Cup dices tomatoes

2 Cups Chopped Lettuce

2 Cups Shredded Cheddar Cheese

5 Slices of American cheese

1/8 Cup Olive Oil

½ Cup Tomato sauce

¼ Stick Salted Butter

Dash of Chili Powder

Dash of Garlic Salt

Dash Lemon Pepper

How to:

Chop Lettuce and tomatoes and sent aside.  Peel and clean shrimp.  Put olive oil in pan and heat on medium heat, add shrimp.  Once shrimp start to turn pink add butter. Once butter is melted season shrimp toss them put in tomato sauce.  Turn fire off and add top to pan.  This will let the tomato sauce steam in the shrimp.  Cook taco shells in frying pan with oil.  Brown on one side once browned turned over add half slice of American cheese.  Close to melt cheese.  Now add shrimp and assemble taco and add additional shredded cheese on top to top it off.  Enjoy. 



Roasted Red Pepper

Most of like great salad’s and this is an accent to any salad or add in any pasta dish.

Ingredients:

4 Large Red Bell Peppers

¼ cup Olive Oil

1/8 cup water

How to:

Wash bell peppers. Pat dry and rub each one completely with olive oil.  Place in baking dish and put in the oven under the broiler.  You will cook them until they are covered in black skin all over.  Make sure to turn them so all side get cooked.  Pull out from oven once completely black and place in bowl with lid on.  Keep in bowl covered for 15 to 20 minutes.  This will make them sweat and the burnt skin will pull off easy.  Once all the skin is off cut to the size of your choice.  Place in your storage container.  Add the water and any extra juice that may be on your cutting plate.  Add in the seed and seasoning is optional.

Fried Cabbage

Ingredients:

1 Large Head of Cabbage

6 Slice of smoked Bacon

1/8 Cup Soy Sauce

½ Stick Salted Butter

2 tablespoons Olive Oil

½ Onion cut in large pieces

1 teaspoonGarlic Salt

1 teaspoon Lemon Pepper

¼ Cup Chopped Cilantro

How To:

Cook your bacon as you would for breakfast.  Once done chop it into smaller pieces.   Cut your cabbage in 4 halves and then large chop each one. Melt your butter in pan with olive oil. Add onions. Let them cook down till they are clear.  Now you are ready to add cabbage, cilantro then all other ingredients.  Cook on medium high heat.  Toss the ingredients every minute.  It will only take about 10 minutes to cook. 

Garlic Butter

Fried Turkey

Ingredients:

1 Whole Turkey

5 gallons Peanut Oil

Marinate:

½ Cup Hot sauce

1 Stick Salted Butter Melted

2 Tablespoons Garlic Powder

2 Cup Water

Skin Rub:

2 tablespoon Lemon Pepper

2 Tablespoon Seasoning Salt

2 Tablespoons Garlic Salt

¼ Tablespoon Chile Powder

1 Tablespoon Onion Powder

                                                                 ¼ Tablespoon Paprika

How to:

The day before: melt your butter and add hot sauce, water & garlic powder.  Mix well then with a meat injector add favoring in all the meaty parts of the turkey.  In a bowl mix all other seasoning together.  Rub this mixture all over the skin of the turkey.  Let set in the refrigerator, overnight. 

You will need a turkey fried to complete this.  Put oil in fryer and heat to 400 degrees.  This will take about 1 hour.   Take turkey out and let stand in open air for 1 hour for the skin to dry.  This help stop the oil from popping so much when the turkey goes in.  You will cook turkey 3 minutes for each pound of turkey then add 10 minutes.  Never fry larger than a 15 pound turkey. Most fryers will only hold 15 pounds and under.

Buffalo Wing’s

Ingredients:

1 Bag of Chicken wing parts

3 cups Flour

¼ Cup Margarine

2 cups Hot sauce

1/8 cup Lemon Juice

1/8 Soy sauce

2 Eggs

2 Tablespoons Lemon Pepper

2 Tablespoons Garlic Salt

Cooking Oil (for frying)

How to:

Per-heat your pan of cooking oil. (You may test it to see if it hot enough by dipping a wooden spoon in it.  If it bubbles around the spoon it is ready.)  In a large bowl place clean chicken.  Take the eggs and mix in different bowl.  Once mix pour over chicken and mix well.  Add lemon juice & soy sauce.  Mix again and then drain off extra juice.  Add lemon pepper & garlic salt.  Toss seasoned chicken in bag of flour.  Then you are ready to fry.  Cook chicken till golden brown, about 4 minutes.  Pull out of frying oil and put right into pot of hot sauce mix.  Keep in pot for 2 minutes.  Then set aside to drain off extra juice. 

Buffalo Sauce:

In a small sauce pan add hot sauce and margarine.  Turn heat on low and bring to a boil.  Add each wing in pot when fire is on a sauce is boiling.  (Advice you can make your sauce hotter or milder by making a small change. If you want it hotter add more hot sauce. For milder more margarine)  service with veggie’s and Ranch.  Enjoy.

Grilled Corn

Ingredients:

4 Ears Fresh corn

½ Cup Roasted Bell Pepper

½ Stick Salted butter

¼ Cup Parmesan Cheese

½ Cup crumbled Queso Cheese

3 Tablespoons of Chicken Bouillon Powder

Garlic Salt

¼ Cup chopped Cilantro

4 Quarts Water

How To:

Add water in large pot and bring to a boil. Once at boil lower high and add bouillon and corn.  Let cook for 40 minutes.  Remove corn from pot and place and foil for the completion of the cook process.  Season with garlic salt then chop butter small and add all over corn.  Then add the rest of ingredients.  Close foil and place in 400 (D) oven or put on grill for 15 to 20 minutes.  Ready to serve.  This is the best corn yet.

Shrimp & Crab Cakes

Ingredients:

1 pound raw pilled clean shrimp

1 10oz can of lump Crab meat

½ cup chopped Roasted Red Pepper

½ cup chopped Onion

½ cup chopped Celery

¼ teaspoon Garlic Salt

¼ Lemon Pepper

3 Eggs

Cup Cooking Oil

1 cup Flour

3 cups Panko Bread crumbs

2 Tablespoons Kraft Real Mayo

Garnish with: Hollandaise Sauce & Whole Crab Leg.

How To:

Take you red bell peppers, onion & celery and sauté in small pan with cooking oil.  Take your shrimp add to your food processor and mince till it becomes the texture of chunky meat.  In bowl add shrimp, onion, celery, red peppers (1) beaten egg, Mayo, Garlic Salt & lemon pepper.  Once mixed will add the crab meat and mix soft. Set aside.  Get 3 shallow bowls.  Beat the 2 remaining eggs, next bowl put flour in. Next bow add Panko. Take your mixture and make balls the size of ice cream scoops.  Shape to the size you like and then cover with flour.  Next dip in the beaten eggs.  Now cover with the panko and place on plate.  After you are done with all your cakes place plate in your freezer for 35 minutes.  Then you are ready to fry.  Heat your oil in skillet.  Please note you only want the oil to cover have the cake when frying.  Once golden brown turn over to cook other side.

Corn Bread Stuffing

Corn Bread Ingredients:

1 cup Corn Meal

1 cup Flour

¼ cup Sugar

1 tablespoon Baking Powder

1 teaspoon Salt

1 cup Milk

1/3 cup Cooking Oil

1 Egg

How To: Pre-heat oven to 350.  Beat the egg in a bowl prior to adding to mixture and set aside.  Mix all items dry ingredients in bowl. Then add wet ingredients.  Once mixed well take your baking pan and cover with cooking spray so that it does not stick.  All mixture and place in oven.  Cook for 20 minutes.

Stuffing Ingredients:

1 pan of Corn Bread

Half loaf of wheat Bread

Half loaf of Sour Dough Bread

2 Eggs

2 cups Chicken Broth

2 cups diced Celery

1 Large Onion diced

1 Red Bell Pepper diced

4 Teaspoons Sage powder

4 Teaspoons Poultry Seasoning

4 Teaspoons Oregano

2 Teaspoons Sea Salt

2 Teaspoons Black Pepper

2 cloves Garlic minced

¼ cup Milk

1 cup Water

Clams (optional)

How To:

Preheat oven to 400 degrees F.  Let the work began.  We are going to work each items before adding it to the cooking dish.  Take each slice of bread and brown in the toaster.  Once the corn bread is cool take it and break it up on small bits size pieces.  Do the same for the bread.  You can pull it all apart with your hands.  Once this is done place in large baking dish and saute  celery, onion &  red bell pepper in a pan with cooing oil.  add to bread mixture when done and add all spices.  Take eggs and beat together in small bowl.  Once mixed add to your bread mix and mix good. Now add the water, milk & chicken broth in bowl together.  Stir together and add to the bread mixture a little at a time.  You want to make sure it is not too wet or runny.  Keep in mind it is going in the oven and will dry out when cooking.  So keep checking when in the over to make sure is does not dry out.  Add cover to your pan and place in the oven to cook for 20 to 30 minutes.  Take out of oven and set aside to cool.  You can add it to the Turkey about 15 minutes before the Turkey is done.  Put it in the body of the Turkey and around the sides.  Let cook for 15 more minutes and then your ready. 

Question & Request

If any of you have questions or request for recipes, just comment on the site or send me an email.  I will get it addressed. 

I got a request yesterday from an old friend for Corn Bread Dressing for him Thanksgiving Dinner. 

I will be posting it later today and emailing him personal. 

So thanks to Tim and I will keep posting.  Have a great holiday season.

Carol

Wonton Soup

Ingredients:

4 Quarts Water

4 Tablespoons Chicken Flavor Bouillon Powder

1 Package frozen chicken Pot sticker

½ Pound raw Shrimp

1 Cup fresh Spinach leafs

1 Cup Soy Sauce

½ Cup chopped green Onion

¾ Cup Sliced Mushrooms

Cook Time: 24 minutes                Skill level: 2                          Servings:  5

How To:

In a large pot add water, soy sauce & bouillon, bring to boil. Remove the stems from the spinach leafs. Pill and clean shrimp. Once the water starts to boil add the pot stickers. (As many or as little as you like).  Once they start to float to the top of the pot add all other ingredients.  Let it simmer on low heat till the shrimp turn pink. Once pink turn heat off and remove from burner.  This will slow the cooking to the shrimp. So that it does not get tough to the taste.  Now you have soup.  Quick and easy.  You may want to add more soy sauce to each serving to taste it up to how you like it.  Add fried wonton skins and you have great lunch.

Baby Back Ribs

Oven Baked

(JUST BECAUSE THE SUMMER IS GONE DOES NOT MEAN WE) (CAN’T EAT RIBS!!!!)

Ingredients:

1 Slab of Ribs

1/8 Cup Garlic Powder

2 Tablespoon Lemon Pepper

1/8 Cup Seasoning Salt

1/8 Cup Paprika

1/8 Cup Lemon Juice

1/8 Cup Worcestershire Sauce

1/8 Cup Hot Sauce

2 Cups Bar-B-Que Sauce

How To: 

Wash your ribs and please in your backing dish.  Put the wet ingredients on both side of the ribs.  Take all dry seasoning and mix in bowl together.  Then Rub it with your hands on both side of the Ribs. (YES I SAID WITH OUR HANS!!! THEN IT WILL BE MADE WITH LOVE) Let stand in refrigerator for 30 mins.  Pre-heat oven to 250.  Once oven is at 250 place ribs in oven with a cover over the pan.  Let cook for 1 ½ hours.  Remove cover add Bar-B-Que sauce on both side.  Increase oven temp to 350.  Please ribs back in oven for 35 mins with no cover.  Once done it is summer time all over again



Paste Soup

Cooking Time: 1 Hour       Servings 6       Skill Level (4)

Ingredients:

16 oz. Package of Ground Italian Sausage

8 oz. Jar of Six Cheese Pasta Sauce

1 Large Onion Chopped

14 oz. Can of Stewed Tomatoes

8 oz. Package of Four Cheese Tortellini

4 Diced Garlic Clove

3 Chicken Bouillon Cubes

16 oz. Can of White Bean

2 Cups Water

¼ TSP Parsley Flakes

¼ Cup Chopped Cilantro

2 Tablespoon Olive Oil

How To:

Cook your paste in boiling water. Once they start to float they are done.  Set aside once done.  Put olive oil in large pot. Once warm add onions and sauté till clear.  Add meat to brown….. Once meat has browned add all items in the pot and let cook on low heat.  Drain the juice off the beans before adding.   Let it simmer for 30 mins.  Done

Cheese Cilantro Rice

Ingredients:

2 Cups Rice (cooked)

½ Onions chopped

1 Bunch Cilantro chopped

½ Cup Roasted Red Bell Pepper

2 Tablespoons Olive Oil

1 Tablespoon salted Butter

1 Teaspoon Black Pepper

1 Teaspoon Garlic Salt

1 Cup Feta or Queso Cheese (crumbled)

How To:

Cook your rice the standard way and set aside.  Put oil in pan, warm then add onions, Cilantro & roasted peppers.  Cook till onions turn clear.  Add Rice, Butter and seasoning. Add cheese then mix together in pan and let cook on low heat for 3 to 5 mins.  Done and ready to serve.

Taco Shell Fryer

Ok This is my new find for my kitchen cooking tools.  This is a shell fryer.  If you have a deep fryer you are ready to go.  They come in different sizes.  Makes the perfect shell each time.  You can cook your shell with or without meat in the shell.  I purchased the at my local resturant supply warehouse for $25.00.  This is a must have if you like to cook taco's.

Seafood Fry Sunday Dinner

Carmel Sticky Buns

Ingredients:

(1)  10.2 oz.  Cup Pre-made  Biscuits

1 ½ Cup Brown Sugar

1 Stick of Salted Butter

1 Cup White Cane Sugar

3 Tablespoons Cinnamon

 1 Can pre-made white icing.

Non-stick Cooking spray

How To:

Open your biscuits package and cut each biscuit in half then cut the half’s again.  Take white sugar & Cinnamon, mix together in small bowl.  Roll each biscuit piece into a ball.  Roll the balls in the white sugar mixture. Put the ball’s in 6 ½ inch round cake pan.  Cook butter in small sauce pan till melted.  Add all the brown sugar.  Let it cook over low high till all sugar is melted and the mixture is creamy & smooth.  Keep stirring as it cooks. (a double boiler works best)  Once done put mixture over the balls and bake at 375. For 40 mins.  Once done and still hot, take it out of pan by turning it upside down on a plate.  Add the icing when hot so that it can melt down in to the buns.  Now this is sweet goodness!!!!

French Toast

Ingredients:

6 Slices of Bread

3 Eggs

1 Tablespoon Vanilla

1 Cup Milk

½ Cup French Vanilla Coffee Creamers

½ Tablespoon Cinnamon

2 Tablespoon Butter

How To:

Mix eggs, vanilla, milk, creamer & cinnamon in small shallow bowl.  (Keep in mind the shape of the bowl must fit slices of bread.  Add butter to cooking pan to melt.  Dip each slice in the milk mixture on both sides.  A quick dip.  Place in cooking pan. Cook till golden brown on both sides. 

Goes Great with:

Warm Syrup, powder sugar & fresh fruit. 

Ok today I am not giving you a dish but some meat for many dishes.  With the slow cooked Pork you can serve over Rice with some Sweet N Sour Sauce. Pork sandwick's with Cole Slaw on a sweet honey roll.  But my favorite is Taco's.  I can eat Taco's every day.  So here it is for today.  Enjoy!!!!

Slow Cook Pull

Pork

Ingredients:

1 Pork Roast

Water

1 Can of Cola Soda

1 Onion chopped

1 Red Bell Pepper

¼ Cup Worcestershire Sauce

4 Cloves of Garlic

4 Chicken Broth cubes

½ Cup Soy Sauce

To How:

You will need a Crock Pot to make this.  Put meat in crock pot and all other ingredients. Once added fill the pot to the top of the meat with water.  Turn your crock pot on high and let it cook all day.  You will need about 6 hours cooking time.  Once done take meat out of water and pull apart. The meat will be so soft it will just fall apart with a fork.   Now it’s time to build your meal. 

Bar-B-Que Bake Potatoe

Cooking Time: 2 Hours      Servings 4       Skill Level (5)

Ingredients:

4 Large Baking Potatoes

2 Chicken Thighs (grilled and diced)

Butter

Sour Cream

Green Onion (chopped)

Bar-B-Que Sauce

Shredded Charder Cheese

Clean, oil & bake Potatoes in 475 prep heated oven for 1 ½ hours.  Grill Chicken till done. Once Chicken is done pill off skin, de-bone and chop in to small pieces.  Do not let Potato cool.  Served best hot from oven Split Potato down the middle and add ingredients.  Each item is at as needed bases for your taste.  Put cheese on the bottom so that it can melt from the heat of the Potato.

Buffalo Chicken Sandwich

Ingredients: 

4 Chicken breast skinless

Buns

1 Bottle of Hot Sauce

2 Cups Flour

Cook oil

2 Eggs

Salt & Pepper

Cheddar Cheese slices

2 cups Mayo

2 Celery Stocks chopped

¼ Cup Feta or Blue Cheese

How To:

You will need 2 hour prep time prior to cooking:  Put Mayo, celery, feta cheese & 2 table spoons of hot sauce in bowl.  Set aside to cool in refrigerator.  Clean and season chicken with salt & pepper.  In bowl mix eggs and the rest of bottle of hot sauce.  Put seasoned chicken in mixture and let marinate for 2 hours in refrigerator.

Time to cook:

Take out the chicken and cover with flour.  Fry in deep fryer till done.  Grill your buns till they have nice golden brown color.  Then put your sandwich together and get busy!!!! 

Shrimp Salsa

Shrimp Salsa

Cooking Time: 30 Mins     Servings 4          Skill Level (4)

Ingredients:

1 Pound Raw Shrimp

5 Roma Tomatoes

7 Cups of Water

3 Table Spoons Chicken Flavor Bouillon Powder

½ Large Red Onion

3 Teaspoons of Minced Garlic

1 Bunch Cilantro

4 Teaspoons Olive Oil

2 Teaspoons Lemon Juice

¼ Teaspoon Celery Salt

¼ Ground Red Pepper

1 Tablespoon Garlic & Herb Seasoning

1 Tablespoon Garlic Salt

1 Tablespoon Lemon Pepper

Peal and clean shrimp. Place in bowl and set aside. Bring water & chicken bouillon to a boil in medium sauce pan.  Once water is at a boil drop in shrimp and let cook for 4 minutes. Once done remove from pot of water.  Dice onion & tomatos.  Fine chop cilantro.  Place all items and bowl and mix.  Let stand in refrigerator for 30 minutes to chill prior to serving.   

Guacamole Dip

                                                                   Guacamole Dip
Ingredients:
3 Ripe Avocados
1 ½ table Spoon Mayo or Sour Cream
1 Teaspoon Lemon Juice
1 Roma Tomato Chopped
¼ Cup chopped White or Red Onion
¼ Cup chopped Cilantro
¼ Teaspoon Garlic Powder
¼ Teaspoon Lemon Pepper
¼ Teaspoon Seasoning Salt
1 Avocado Pit

How To:
Cut avocados in half remove skin and pit.  Place in bowl and give a light mash with a potato masher or fork.  Make sure to leave some chucks for texture.  Add mayo, lemon juice, tomato, onions, cilantro and all seasoning.  Mix together.  Once mixed add the pit (seed).  This will keep it from turning brown.  Please in refrigerator and let cool for 30 minutes.  Serve with chip or this can go on any sandwich.  Great appetizer.

Tilapia & Saute’ Shrimp

Ingredients:

4 Tilapia Steaks

 ½ Pound Shrimp (any size)

½ Large Red Onion Chopped

1 Cup Flour

2 Eggs

1 Cup Milk

2 Cups Mushroom

2 Table Spoons Parsley

2 Roma Tomatoes Chopped

1 cup of cooking oil

½ Stick Salted Butter

Sea Salt (to taste on fish)

Black Pepper (to taste on fish)

How To:

Season your fish with salt & pepper. Take eggs and milk and mix together in bowl.  Dip fish in milk and eggs wash cover with flour.  Cook in fry pan with oil till golden brown.  Place in baking dish.  Put butter, onion, mushroom, tomatoes & shrimp and let them sauté. Once done cover the five with this and back for 15, mins no cover.