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From: hderhut@charter.net
Sent: Wednesday, March 26, 2014 8:56 AM
Great minds think alike.
My son came down from Charlotte this past Sunday and I fixed this
for
Lunch. Served on a bed of Brown Rice with home made Cole slaw and
crusty
cheese bread.
* Exported from MasterCook *
Spicy Garlic and Lime Shrimp
Recipe By :
Serving Size : 2
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
Lime juice from one fresh lime
1 tablespoon olive oil
1 clove garlic, pressed
36 peeled shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
Mix all dry seasons together in small bowl.
Preheat a large skillet over medium heat.
Add oil to the pan.
When oil is heated, stir in garlic.
Immediately add shrimp.
Squeeze entire fresh lime juice into pan over shrimp.
Sprinkle entire seasoning blend over shrimp.
Saute shrimp for 5-8 minutes.
This dish has a kick to it!
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From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, March 25, 2014 6:31 PM
We made this quite a few years ago when we lived in Kitty Hawk, NC.
Doris found it in her recipe collection yesterday, so I made it
today.
It was quite good. Just be careful when you flame the tequila. The
cooking is fairly quick, but leave plenty of time for prep.
* Exported from MasterCook *
Spicy Tequila Shrimp
Recipe By : Cooking Light June 1997
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
2 cups vertically sliced onion
1 cup julienne-cut seeded jalapeno pepper
10 garlic cloves, minced
3 pounds large shrimp, peeled and de-veined
2 tablespoon sherry vinegar
1/2 teaspoon salt
1 cup tequila
6 cups chopped seeded tomato
1/2 cup chopped fresh cilantro
2 tablespoon fresh lime juice
6 cups hot cooked rice
2 peeled medium avocado, each cut into 12 wedges
Heat oil in a large nonstick skillet over medium heat. Add onion,
jalapeno pepper, and garlic; saute 8-12 minutes.
Add shrimp, vinegar, and salt, and saute 3-5 minutes.
Pour tequila into one side of skillet, and ignite tequila with a
long match. Let flames die down.
Add tomato and cilantro, and cook 2-3 minutes or until thoroughly
heated, stirring occasionally.
Remove from heat, and stir in lime juice. Spoon shrimp mixture over
rice. Serve with avocado wedges.
Yield: 8 servings (serving size: 1 cup shrimp mixture, 1 cup rice,
and 3 avocado wedges)
Contributed to the FareShare Group by Art; March 2014
www.fareshare.net
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From: hderhut@charter.net
Sent: Monday, March 03, 2014 2:38 PM
Hi
Spent the weekend with my son and thought I'd share some dishes that
were new to me.
This one because I would never thought of adding the Oats. Made for
a
more hearty breakfast.
* Exported from MasterCook *
Whole Wheat Pecan Waffles or Pancakes
Recipe By :
Serving Size : Makes 4 waffles, 1 per serving.
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup old fashioned oats
1 cup skim milk
3/4 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons pecans, chopped
Pinch salt
3 tablespoons butter, melted
1 egg, beaten
1 teaspoon vanilla extract
Preheat your waffle iron or a skillet. Combine the milk and oats in
a large mixing bowl and let rest for 10
minutes.
Meanwhile, combine the dry ingredients in a medium mixing bowl. Add
the butter, egg, and vanilla to the oats.
Add the dry ingredients to the oatmeal mixture, stirring just until
combined.
Coat the preheated waffle iron or skillet with cooking spray.
Scoop 3/4 cup of batter into the center of the waffle iron and close
the lid. Let cook until the steam stops, about 3 minutes. Open the
lid, remove the waffle, and place on a wire rack or immediately
serve. Repeat with the remaining batter, coating the waffle iron
with cooking spray each time.
If using a skillet, scoop 1/4 cup batter at a time, flipping when
the pancakes start to brown.
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From: hderhut@charter.net
Sent: Monday, March 03, 2014 2:38 PM
Another breakfast treat.
* Exported from MasterCook *
Blueberry French Toast Casserole
Recipe By :
Serving Size : 8
Categories : Breakfast,
Amount Measure Ingredient -- Preparation Method
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1 pound loaf hearty, whole wheat bread
1 cup blueberries or other fruit
1/2 cup sliced almonds, toasted
1/2 cup Cottage Cheese
2 cup egg substitute
2 1/2 cups skim milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Lightly coat a 13x9-inch baking dish with non-stick spray. Tear the
bread into 1-inch cubes. Mix the bread cubes, blueberries, and
almond slices. Spread the mixture evenly in the baking dish. Blend
the cottage cheese in a blender, food processor, or using a hand
mixer. When there is a smooth consistency, blend in the eggs and
milk.
Mix in the sugar and the extracts. Pour the liquid mixture over the
top of the bread. For the best results,
cover the casserole and let it sit for at least an hour (or up to
overnight) in refrigerator.
Pre-heat the oven to 375F. Cover the French toast with aluminum foil
and bake for 20 minutes. Remove the foil and bake for another 20
minutes until the casserole is puffy and golden brown. Serve and
enjoy while still warm.
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From: hderhut@charter.net
Sent: Monday, March 03, 2014 2:38 PM
This soup was delicious with crusty bread.
* Exported from MasterCook *
Mediterranean Chicken Soup
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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1 11.8-ounce bag Mediterranean blend vegetables (frozen)
1 teaspoon olive oil
1/2 medium onion, chopped
1 teaspoon Italian herbs
12 ounces cooked chicken breast, shredded or chopped
1 14.5-ounce can no salt added tomatoes
2 cups homemade or no salt added chicken broth
1 tablespoon plus 1 teaspoon prepared pesto or hummus
Prepare the Mediterranean vegetables according to the package
directions.
Meanwhile, place a large pot over medium heat. Add the oil and, once
hot, add the onion and the herbs. Cook, stirring often, for five
minutes. Once the veggies are ready, add them to the pot and raise
the heat to medium-high. Add the cooked chicken, tomatoes, and broth
and cook for five minutes.
Ladle into bowls and top each serving with a teaspoon of pesto or
hummus
Note: Make the soup vegetarian by swapping the chicken for a can of
rinsed and drained chickpeas.
Stirring a spoonful of hummus into the soup makes it rich and
creamy.
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