Serves: 4
1 pound unpeeled medium shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup sweet red pepper, chopped
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/2 cup water
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper
Peel shrimp and devein if desired, set aside. Melt butter in heavy skillet over medium high heat, add onion and [...]
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Makes: 8 rounds
3/4 cup, plus 2 tablespoons butter, softened
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup chopped pecans
4 pecan halves (optional)
Beat butter at medium speed with mixer until creamy. Add flour and next 4 ingredients, mix at low speed until blended. Stir in chopped [...]
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Posted in Food, tagged appetizers, Food, garlic, recipes on March 22, 2008 | No Comments »
1 pint heavy sour cream
1 cup Hellmann’s mayonnaise
1 tablespoon lemon juice concentrate
1 tablespoon Worcestershire sauce
1 heaping tablespoon M and T’s Great Garlic (or other garlic seasoning blend with big chunks of dried minced garlic, etc)
Mix well. Chill in covered container.
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Posted in Food, tagged appetizers, beef, Food, recipes on March 22, 2008 | No Comments »
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic
1 pound beef tenderloin, cut into narrow strips
1 cup milk
1 large egg
2 cups vegetable oil
2 cups all purpose flour
In medium bowl, combine 1 tablespoon Meat Magic and meat. Mix well with your hands so seasoning is evenly distributed. Reserve. In another bowl, beat milk and egg [...]
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Posted in Food, tagged appetizers, Food, garlic, recipes on March 22, 2008 | No Comments »
2 teaspoons Chef Paul Prudhomme’s Meat Magic
2 teaspoons minced garlic
1 tablespoon cider vinegar
1 cup mayonnaise
Mash together Meat Magic and garlic to form paste. Add vinegar and stir until blended. Blend in mayonnaise. Cover and refrigerate until ready to use.
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