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Buttery New Orleans Shrimp Recipe

October 25th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupunsalted butter(2 sticks)
  2. 1cupshallots, coarsely chopped
  3. 1cuponions, coarsely chopped
  4. 1/2cupcelery, coarsely chopped
  5. 1/4cupgreen bell peppers, coarsely chopped
  6. 3garlic cloves, finely chopped
  7. 1/3cupfresh parsley, finely chopped
  8. 1 1/2lbsshrimp, shells on(see note below)
  9. 2tablespoonspaprika
  10. 1 1/2teaspoonscayenne pepper
  11. 1 1/2tablespoonsdried basil
  12. 1tablespoonsalt
  13. 1tablespoonfresh ground black pepper
  14. 1/2cupchablis
  15. 1/2lemon, juice of

DIRECTIONS

  1. Prepare all ingredients and have ready before you begin.Preheat Dutch oven over medium-high heat.Add butter and melt it until it starts foaming–don’t let it burn.
  2. Turn the heat to high and add all the chopped vegetables and the parsley, stirring them quickly and constantly for about 4 minutes.As they cook, the butter will pick up the color of the bell peppers.
  3. Add the shrimp along with the remaining ingredients.Continue stirring, thoroughly coating shrimp with butter mixture.Keep this up for at least 3 minutes (the shrimp will begin to turn pink in spots).Once the shrimp are coated, cover the Dutch oven and cook on high heat for about 3 more minutes.
  4. NOTE:Look for shrimp that have their shells on but have been deveined already.If you can’t find them, split shell along the back and remove vein, but leaving shell on.

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Buttery Garlic Stuffed Baked Shrimp Recipe

September 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblarge shrimp(10-12 count)
  2. 4tablespoonsbutter, melted
  3. 2 finely mincedgarlic cloves
  4. 35Ritz crackers, made into crumbs(1 roll)
  5. fresh parsley, finely chopped
  6. 8walnuts, chopped
  7. additional meltedbutter, for drizzling over top

DIRECTIONS

  1. Shell, devein shrimp, butterfly and run under cold water.
  2. Melt butter, add garlic, parsley, walnuts and mix.
  3. Add cracker crumbs and mix throughly.
  4. Stuff shrimp and place on a greased shallow baking dish.
  5. Drizzle with melted butter and bake at 400° for 5 to 7 minutes.
  6. Drizzle with more butter and broil until shrimp are cooked and stuffing is lightly browned.

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Sugar Cookies With Buttery Icing Recipe

August 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Cookie Dough

  2. 1cupmargarine
  3. 2cupssugar
  4. 1teaspoonvanilla flavoring
  5. 2eggs, beaten
  6. 4cupsflour
  7. 1/2teaspoonsalt
  8. Buttery Icing

  9. 3cupspowdered sugar
  10. 1/3cup softenendmargarineor butter
  11. 2tablespoonsmilk
  12. 1 1/2teaspoonsvanilla
  13. food coloring

DIRECTIONS

  1. Cookie dough:Combine flour and salt in a bowl and set aside. In a separate bowl, mix margarine, 1 cup sugar and vanilla.Add remaining sugar and eggs, and beat. Continue to beat on low speed while slowly pouring in flour mixture. Chill thoroughly. Roll dough to 1/8 -1/4 inch thickness, cutting into desired shapes. Place on cookie sheets and bake 8 – 10 minutes in oven preheated to 400 deg F. These brown on the edges, so watch not to burn, it may take less the 8 minutes. Let cookies cool before decorating.
  2. Icing:Blend margarine and sugar. Add milk and vanilla mixing until smooth. Add food coloring as desired. After decorating allow icing to set before stacking cookies.This recipe may yield 6 dozen cookies, this depends on the size of your cutters. Preparation time does not include the chilling time.

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Sweet, Buttery Rolls (Bread Machine Recipe) Recipe

August 5th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Sweet, Buttery Rolls  (Bread Machine Recipe) Recipe

INGREDIENTS

  1. 1cupmilk(110 degrees F.)
  2. 1/2cupbutter, room temperature
  3. 2eggs, room temperature and lightly beaten
  4. 3/4teaspoonsalt
  5. 4cupsbread flour
  6. 3teaspoonsinstant yeast
  7. 1/4cupsugar

DIRECTIONS

  1. Place all ingredients in bread pan of your bread machine.
  2. Select dough setting and press start.
  3. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (or use nonstick cooking spray).
  4. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
  5. After resting, divide the dough into 16 pieces; shape as desired.
  6. Preheat oven to 375 degrees.
  7. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes.
  8. Bake approximately 20 minutes or until nicely browned.

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Francis Ray Hot Buttery Sweet Milk Toast Recipe

July 26th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3sliceswhite bread
  2. 3tablespoonssugar
  3. table salt(per taste, but required)
  4. 3teaspoonsbutter, available
  5. 1 3/4cups of fresh coldmilk

DIRECTIONS

  1. Please read all the way through first:.
  2. The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quanity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
  3. Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
  4. Add 1 TSP of butter into the stove pan of milk immediately.
  5. Add 1/4 TSP of salt to the stove pan of milk and stir.
  6. Add 2 TBSP of sugar, stir until dissolved.
  7. Have the last TBSP available for preferance at end.
  8. You should understand that the milk will scortch if you don’t stir when it gets close to boiling.
  9. Toast the three slices of white bread to the darker setting without burning.
  10. If toast becomes burnt, replace and try again/ It’s very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt– but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don’t toast it this dark but as far as you can take it, is best.
  11. Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do).
  12. Butter the toasted bread lightly but into all area’s of the darkend but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off.
  13. Lightly salt the buttered toast on the buttered side into all area’s of the toast& this is necessary.
  14. Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed.
  15. Pull apart your toast by hand and drop’gently’ into the top of your served hot milk without forcing it down to much.
  16. What your striving for is an even mixture of milk and toast/ You don’t want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
  17. Lastly, you must again lightly salt your bowl of hot milk and toast.
  18. It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste.
  19. Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it’s ready.

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