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 [...]
Posts Tagged ‘appetizers’
Creamed Shrimp
Posted in Food, tagged appetizers, Food, onion, recipes, red pepper, shrimp on March 28, 2008 | Leave a Comment »
Pecan Cornmeal Rounds
Posted in Food, tagged appetizers, cornmeal, Food, pecans, recipes on March 28, 2008 | Leave a Comment »
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 [...]
Great Garlic Dip (from Iris)
Posted in Food, tagged appetizers, Food, garlic, recipes on March 22, 2008 | Leave a Comment »
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.
Sensational Steak Strips (from Paul Prudhomme)
Posted in Food, tagged appetizers, beef, Food, recipes on March 22, 2008 | Leave a Comment »
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 [...]
Creamy Garlic Dip (from Paul Prudhomme)
Posted in Food, tagged appetizers, Food, garlic, recipes on March 22, 2008 | Leave a Comment »
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.
