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Outback Steakhouse Coconut Shrimp Recipe
1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
Artisan Bread
Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons salt
- 3 cups water
- 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results).
- Cornmeal
1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours - or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.
2. Cover dough, but make sure it is not airtight - gases need to escape - and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf - which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.
3. Dust a pizza peel (or any flat surface - I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes - longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.
4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.
Creamy Shrimp and Mushroom Pasta
serves 4, prep 5 min, cook time 20 min - 1 (8 oz) package fettuccine or linguine
- 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
- 8 oz fresh, sliced mushrooms
- 2 garlic cloves, minced
- 3 oz cream cheese, cut into small pieces
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
- 2/3 cup boiling water (from your noodle pot)
- 1 lb cooked shrimp (feel free to buy frozen-gasp!)
- Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
- While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
- In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
- Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise.
- Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
- Keep sauce hot and add shrimp and mushrooms, mix well and make sure everything is hot-you wont ruin this sauce by accidentally boiling it so don’t worry.
- Toss sauce with cooked noodles and serve.
Serve this with a good crusty loaf and a salad.
/chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta//
Chicken Mozzarella
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1/2 cup milk
- 1 cup Italian-style fine bread crumbs
- 2 pounds boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
- 1 (8 ounces) can tomato sauce, divided use
- 2 Tablespoons olive oil, divided use
- 1 Tablespoon minced fresh parsley
- 1 teaspoon dried whole basil, crushed
- 1 teaspoon dried whole oregano, crushed
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
- 1 cup shredded mozzarella cheese
Preparation:
Dip
chicken breasts in milk, shaking off excess. Dredge in bread crumbs. Place in a single layer on a large platter (or 2) and refrigerate for 30 minutes.
Preheat oven to 375 F. Spray a 9 x 13-inch glass baking dish with vegetable oil. Spread 1/3 of the
tomato sauce over the bottom of the dish and set the rest aside for later use.
Heat a large, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the
olive oil and swirl to coat the bottom of the pan. Quickly brown each of the chicken breasts, turning only once. Use the second tablespoon of olive oil for the second batch. Arrange browned chicken in the bottom of the casserole dish, overlapping as little as possible.
Spoon remaining tomato sauce evenly over chicken, then sprinkle with parsley,
basil,
oregano,
garlic powder, and pepper. Finish with the
mozzarella cheese. Bake uncovered for 15 to 20 minutes, or until chicken is heated through and cheese is bubbly and slightly golden. Let chicken mozzarella rest 5 minutes before serving.
Yield: 8 servings
Red Lobster Cheddar Biscuits
2 cups biscuit mix (Bisquick)
1/2 cup shredded mild Cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling
Directions:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Stir together the biscuit mix, cheddar, and milk until a soft
dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to
prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir
in the garlic powder.
6. Once the biscuits are done, brush the butter on tops, sprinkle
with parsley flakes, and serve hot.
Makes 10 biscuits
Source: The Secret Recipe Forum -
www.recipesecrets.net/forums KFC Original Fried Chicken Recipe
Ingredients & Directions: 1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
French Toast Casserole
Virginia Willis, BON APPETIT,Y’ALL
4 tablespoons unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah bread, sliced into 1 1/2 inch slices
8 large eggs, lightly beaten
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1/2 cup chopped pecans
Confectioners’ sugar for accompanimen
Pure Maple Syrup
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Combine the melted butter and sugar in the bottom of a baking dish.
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Make a nice even layer of the mixture to cover the entire area.
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Arrange the bread slices on top, squeezing them in place.
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Whisk the eggs, add all the remaining ingredients except the pecans.
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Pour over the bread, letting it soak in.
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Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don’t worry I promise it will be so when you eat it)
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Keep refrigerated for at least 3 hours or up to 12 hours.
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Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
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Bake until lightly browned and set, 35 to 40 minutes.
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Remove and slightly cook if you can wait a few minutes.
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Serve hot or warm with sorghum, cane or maple syrup.
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Serves 8
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