Garlic Shrimp by NurseDi Easy, yummy, and garlicy. Doesn't get any better. ingredients: 2 tablespoons vegetable oil 2 tablespoons butter or margarine 8 cloves garlic, minced 1 lb shrimp, peeled and deveined salt and pepper lemon or lime wedge directions: 1. Heat oil and butter in a large skillet. 2. Add garlic and shrimp; sprinkle with salt and pepper. 3. Saute 2-3 minutes or until shrimp turn pink. 4. Turn shrimp with spatula; cook shrimp 2 minutes longer on other side. 5. Remove shrimp to serving platter; garnish with lemon wedges. 6. **We give this a little squirt with the lemon wedge.
Strawberry Julius by Heather Sullivan The ultimate mall fruity shake at home! I modified this recipe one day from one i found online. I have sensitive teeth so I don't like ice much anyway. Guaranteed not to give you "slushie headache". ingredients: 1 cup strawberry, sliced 1/2 cup milk (nonfat/lowfat okay) 1/2 cup water 1/4 cup sugar 2/3 teaspoon vanilla (extract or flavouring to preference) directions: 1. Slice up fresh strawberries until you have enough to fill a one cup measure. 2. Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug. 3. Add rest of ingredients. 4. Blend until smooth. 5. You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes. 6. I only leave out the ice cubes because my food processor can't handle hard ice. 7. Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.
Crockpot Chicken Vindaloo by najwa For the Vegetarian version: use your favorite veggies, omit the cinnamon stick. This is my sister's recipe, she made it on the stove top. It's really yummy!! ingredients: 3 tablespoons vinegar 3 cloves garlic, minced 1 1/2 tablespoons fresh ginger 3/4 tablespoon curry powder 1 tablespoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon ground hot pepper 1 tablespoon mustard seeds 2 tablespoons olive oil 1 cup tomato sauce 1 cinnamon stick 1 small onion, chopped 3 boneless skinless chicken breast halves, quartered 2 tablespoons fresh parsley, chopped directions: 1. Puree first 10 ingredients in a blender. 2. Pour into the crockpot, add tomato sauce, cinnamon stick and onion and mix well. 3. Add chicken and turn to cover. 4. Cook on low for 5 hours. 5. Sprinkle with chopped parsley before serving. 6. Serve with rice or rolls, enjoy!
Raspberry Rave by MizzNezz This is very good! The raspberry flavor is intense. ingredients: 2 (10.00 ounces) packages frozen red raspberries, in syrup,thawed 1 (20.00 ounces) can crushed pineapple 2 (3.00 ounces) packages raspberry gelatin powder 1 cup boiling water 1 cup sour cream directions: 1. In sieve, drain berries and pineapple over a bowl. 2. Press the fruit with spoon until you have 2 cups juice. 3. In med bowl, dissolve the gelatin in the boiling water. 4. Stir in the 2 cups of juice, the fruit, and the sour cream until blended well. 5. Pour into serving bowl and chill until firm.
Sex In A Pan by Secret This stuff is sooooooooooo goooooooood! A friend at work made it one time for a luncheon that we had at work and couldn't stay away from this. This is one of my favorite desserts if not my favorite. It just melts in your mouth. You have got to try this one. You will not be disappointed. ingredients: 1 cup butter, melted 2 cups flour 1 1/2 cups chopped pecan 8 ounces cream cheese, softened 1 cup powdered sugar 1 container Cool Whip 1 package instant chocolate pudding mix 1 package instant vanilla pudding 4 cups cold milk, for making puddings 1 chocolate candy bar directions: 1. Heat oven to 350 degrees. 2. Make puddings separately according to the directions on box. 3. Set aside. 4. Mix cream cheese, powdered sugar and 1 cup of cool whip together and set aside. 5. Mix melted butter, flour and 1/2 cup chopped pecans together and press into the bottom of a 13 X 9 cake pan. 6. Put in oven until the crust browns (about 10 minutes). 7. Take out of oven and let cool slightly. 8. Layer mixtures over crust starting with cream cheese mixture, chocolate pudding, vanilla pudding. 9. Until mixtures are gone. 10. Top with the rest of the cool whip, chopped pecans and chocolate shavings from candy bar.
Pork Schnitzel by Kree This is an old family recipe that's simple but so delicious. ingredients: 4 thin-cut pork chops or butterfly pork chops margarine salt pepper 1 egg, beaten breadcrumb 1 onion, sliced directions: 1. Pound pork chops very thin. 2. Salt and pepper each chop. 3. Dip in beaten egg. 4. Dredge in bread crumbs. 5. Put in frying pan with onion slices and saute in margarine, about 2 Tbsp at a time, to a golden brown on each side.
Taqueria Victoria's Banana Cake by Just Cher This is a recipe I got from my Roping the tastes of Texas cookbook. The recipe originated in a restaurant in 1985 in Victoria Texas. This one is so good it will actually melt in your mouth! Times do not include cooling time. ingredients: 3 cups sugar 4 large eggs 1 cup butter, melted 1 teaspoon baking soda 1 cup sour cream 4 very ripe bananas, mashed 3 cups all-purpose flour powdered sugar directions: 1. Preheat oven to 350 degrees. 2. Grease and flour a 10 inch bundt pan, set aside. 3. Place sugar in a large mixing bowl, in the order listed, stir in eggs, butter, baking soda, sour cream and bananas. 4. Add and stir in flour 1 cup at a time until just mixed. 5. Spoon batter into the prepared pan and bake 45 minutes or until a toothpick inserted near the center comes out clean. 6. Cool cake in pan for 30 minutes on a wire rack. 7. Remove from pan and cool completely. 8. Sprinkle top of cake with powdered sugar.
Blueberry Pancakes by Sue L A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup; I also recommend a glass of orange juice as I think it pairs well. ingredients: 1 1/4 cups flour 2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 large eggs 1 cup buttermilk 2 tablespoons oil 1 cup fresh blueberries or thawed frozen blueberries, rinsed and stems removed blueberry syrup (see recipe "Syrup for Blueberry Pancakes") (optional) directions: 1. In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda. 2. In a separate small bowl, beat together eggs, buttermilk, and oil. 3. Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy. 4. Fold in blueberries. 5. Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening. 6. Add batter about 1/4 cup at a time, but do not crowd. 7. Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown. 8. Remove to a platter and keep warm till the rest of the pancakes are finished. 9. Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.
Cauliflower Casserole by MizzNezz cauliflower in a great sauce. ingredients: 1 head cauliflower, broken in florets 1 cup sour cream 1 cup shredded cheddar 1/2 cup cornflake crumbs 1/4 cup chopped green peppers 1/4 cup chopped onions 1 teaspoon salt 1/3 cup grated parmesan cheese directions: 1. Put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes. 2. Drain. 3. Mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt. 4. Put in greased 2qt casserole. 5. Sprinkle with parmesan. 6. Bake, uncovered at 325* for 30 minutes.
creamy carbonara by roscelle saporsantos this recipe has been with family for years... we simply cannot let a celebration pass without having this dish, it's simply delicious and creamy.this is a very easy recipe and yet, this is a food that kids and grown ups like eating together. ingredients: 2 (340.00 g) packages pasta, of your choice. 5 tablespoons of ican't believe it not butter margarine 1 head garlic (crushed thoroughly) 3 cans button mushrooms 1 whole rotisserie chicken (deboned and cut into cubes) 2 packages of thin sliced ham (cut into cubes) 6 (400.00 ml) cans cream of mushroom soup 4 (400.00 ml) bottles cheddar cheese spread 1. Boil you favorite pasta and set aside. directions: 2. Place a pan on medium heat stove, melt the butter. 3. Add chicken and ham and stir fry. 4. Add mushrooms and let it simmer for 5-8 mins, stirring occassionally. 5. Add cream of mushrooms and cheese spread, mix it well and let it simmer for 10-15 mins, stirring occassionally. 6. Place ur pasta on ur favorite pasta tray, top it with your sauce and serve. 7. Enjoy and savor the flavor!
