I made this for the Holiday family gathering. It didn't last 30 minutes on the buffet.
You need:
4llbs of raw peeled shrimp
1 and 1/2 sticks of melted butter
3 tablespoons of olive oil
1/3 cup of worchestershire sauce
1 tsp rosemary
1 tsp salt (I used smoked sea salt)
1/2 tsp paprika (I used smoked paprika)
1/2 tsp oregeno
1/2 tsp cayenne pepper
3 tsp garlic powder (I had granulated garlic on hand, it worked just as well)
1 tsp thyme
1/2 tsp celery salt
LOTS of black pepper (I used a palm full)
Mix the wet ingredients together
Mix the dry ingredients together
Sprinkle the dry ingredients over the shrimp
Pour on the wet ingredients
Mix it really well.
Marinated it in the fridge for at least 2 hours (you can marinade up to 24 hours)
Preheat over to 350 degrees and bake it for about 30 to 45 minutes, turning it once at least, you will know it's done when all the shrimp are pink.
You will want to bake this in a glass baking pan or other pan because it makes an incredible sauce!
Have french bread on hand for soaking up the sauce!
Enjoy!
You need:
4llbs of raw peeled shrimp
1 and 1/2 sticks of melted butter
3 tablespoons of olive oil
1/3 cup of worchestershire sauce
1 tsp rosemary
1 tsp salt (I used smoked sea salt)
1/2 tsp paprika (I used smoked paprika)
1/2 tsp oregeno
1/2 tsp cayenne pepper
3 tsp garlic powder (I had granulated garlic on hand, it worked just as well)
1 tsp thyme
1/2 tsp celery salt
LOTS of black pepper (I used a palm full)
Mix the wet ingredients together
Mix the dry ingredients together
Sprinkle the dry ingredients over the shrimp
Pour on the wet ingredients
Mix it really well.
Marinated it in the fridge for at least 2 hours (you can marinade up to 24 hours)
Preheat over to 350 degrees and bake it for about 30 to 45 minutes, turning it once at least, you will know it's done when all the shrimp are pink.
You will want to bake this in a glass baking pan or other pan because it makes an incredible sauce!
Have french bread on hand for soaking up the sauce!
Enjoy!
Do red velvet cupcakes have to be red?
I want to make red velvet cupcakes but dye them rainbow (like this). Will all of the colors still come out vibrant even though I use cocoa powder and vinegar in the recipe?
I want to make red velvet cupcakes but dye them rainbow (like this). Will all of the colors still come out vibrant even though I use cocoa powder and vinegar in the recipe?
For New Year's Eve, I'm hosting a party for the extended family; some will be coming earlier for a dinner before the actual festivities begin. Because the NYE party will involve lots of the usual appetizer-type foods, as well as a bunch of desserts, I'm keeping dinner light. I want to do a sort of soup sampler thing, where people can have small bowls of a few different soups.
I know for sure I'm going to be making Creamy Cauliflower Soup (because my brother requested that one). The problem is, I'm not sure what other soups to make. I'd like to keep the soups similar enough that they'll "go together," but not so similar that it just seems like a bunch of the same soup. Make sense? I'd like 2-3 soups in addition to the cauliflower one.
Suggestions? Recipes included are always a plus :) The only restriction I have is no seafood, as the grandfather-in-law is allergic. Thanks in advance!
I know for sure I'm going to be making Creamy Cauliflower Soup (because my brother requested that one). The problem is, I'm not sure what other soups to make. I'd like to keep the soups similar enough that they'll "go together," but not so similar that it just seems like a bunch of the same soup. Make sense? I'd like 2-3 soups in addition to the cauliflower one.
Suggestions? Recipes included are always a plus :) The only restriction I have is no seafood, as the grandfather-in-law is allergic. Thanks in advance!
So I finally have a cast iron pan (thanks Santa!!), and although through the years I know I've always lusted after all the recipes that require cast iron, I have failed to bookmark any of them, since I've never had one. So if you please, I would love to see your delicious recipes that require a cast iron pan. This can be anything, breakfast, lunch, or dinner, cooked just on the stove, or finished in the oven. I have a 10-1/4 pre-seasoned Lodge one that I am so excited to use, so please help me out! Thanks
- Mood:
hungry
does anybody know any good recipes or drinks or appetizers to make with LIMES?
my mom wanted to order two limes and accidentally got 2 kilogrammes of limes.
i already made virgin mojitos last night, with ginger ale. other ideas for cocktails? preferably alcohol free, but still. I also maybe want to make a few appetizers for new year's eve with them, so ideas there are very welcome. Plus, of course desserts, like muffins or something?
Thanks so much in advance, and if you'd like some limes... I got plenty.
my mom wanted to order two limes and accidentally got 2 kilogrammes of limes.
i already made virgin mojitos last night, with ginger ale. other ideas for cocktails? preferably alcohol free, but still. I also maybe want to make a few appetizers for new year's eve with them, so ideas there are very welcome. Plus, of course desserts, like muffins or something?
Thanks so much in advance, and if you'd like some limes... I got plenty.
Two questions here. -- Some years back (fivish?), a friend in Maine gave me a jar of deer stew. Then I sort of kind of mislaid it during a move. Having recovered it, I'm thinking of having it now.
What are the chances it's still okay after several years? This is homemade stew that was canned and put up, not a commercial product. What should I check for upon opening it?
Assuming it's still good, how should I prepare it? Just dump it in a pan and heat it up? Should I add anything? What should I prepare to go with it?
Thanks!
What are the chances it's still okay after several years? This is homemade stew that was canned and put up, not a commercial product. What should I check for upon opening it?
Assuming it's still good, how should I prepare it? Just dump it in a pan and heat it up? Should I add anything? What should I prepare to go with it?
Thanks!
Last year, right before the event, we had...about 700, I think?
Anyone want to see if we can make a thousand by New Year's?
Anyone want to see if we can make a thousand by New Year's?
To say I had... issues... with the recipe I chose to use (Y's Scandinavian one) would be a huge understatement.
( Continue.... )
( Continue.... )
- Mood:
tired
To say I had... issues... with the recipe I chose to use (Y's Scandinavian one) would be a huge understatement.
( Continue.... )
( Continue.... )
- Mood:
tired
I guess this is a mean way to make my first post...seafood off my grill while half the country is buried in snow...
Lobster tail & white shrimp marinated in 100% Florida Orange Juice (but of course!), soy sauce, oyster sauce, and garlic and then grilled on a marble stone that's been seasoned with olive oil.
Snow peas and broccoli stir fried in a wok on the side burner.
And since we're experiencing frigid 54 degree weather tonight, a glass of Tower of London Mead with Scotch Whiskey.
And yeah...it was good.
Lobster tail & white shrimp marinated in 100% Florida Orange Juice (but of course!), soy sauce, oyster sauce, and garlic and then grilled on a marble stone that's been seasoned with olive oil.
Snow peas and broccoli stir fried in a wok on the side burner.
And since we're experiencing frigid 54 degree weather tonight, a glass of Tower of London Mead with Scotch Whiskey.
And yeah...it was good.
- Mood:
tasty
*shruffle* Hello, all, long time lurker, first time poster.
Anyways! I've had the great fortune of a sandwich press being given to me this Christmas. I've wanted one for a while, but now that I have it, I realize...I don't actually know good hot sandwich recipes. So...I turn to you guys. Would you guys care to share with me your favorite hot sandwich recipes, so I may try them? c= I'm not too finicky when it comes to filling, although I don't like large amounts of onion. But that's about it. XD
thank you in advance, and I hope you all are having a great holiday. c= ♥
Anyways! I've had the great fortune of a sandwich press being given to me this Christmas. I've wanted one for a while, but now that I have it, I realize...I don't actually know good hot sandwich recipes. So...I turn to you guys. Would you guys care to share with me your favorite hot sandwich recipes, so I may try them? c= I'm not too finicky when it comes to filling, although I don't like large amounts of onion. But that's about it. XD
thank you in advance, and I hope you all are having a great holiday. c= ♥
Daring Bakers held a vols-au-vent challenge awhile back wherein we made puff pastry from scratch. We only used a portion of the dough for the challenge, and the rest has been sitting in my freezer since then. It was such a task to make it and it's quite delectable, so I want to use it for something special. I think I've decided on Beef Wellington (I know Daring Cooks just made this for a challenge, which gave me the idea!). Anyone tried a recipe and loved it?
Also, on a separate topic, anyone know if one can get foie gras that comes from happy, non-force-fed animals? Is that something that's available? I've always wanted to try it, but hear unpleasant things about the acquisition of it. Thanks!
Also, on a separate topic, anyone know if one can get foie gras that comes from happy, non-force-fed animals? Is that something that's available? I've always wanted to try it, but hear unpleasant things about the acquisition of it. Thanks!
After going to a couple of grocery stores in the area and not being able to buy a duck this year, we decided to give Turducken a go... I've always heard such nice things about it.
It was... alright. As with most processed and boxed foods, the seasoned skin was a little on the salty side to us, but not completely out of control. I think my husband summed it up thusly... "Well, I wouldn't not do it again, but your roasted ducks are better. Maybe if we got an unseasoned one and you had more to do with that." All in all, that's high praise from my husband for both me and the Turducken.
I'd give it 7 or 8 out of 10 forks.
But the Farnum Hills Cider was amazing.
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cooking :: sky_dark : Herbed Shrimp [+0] - cooking :: guestrooms : Baking question [+1]
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- cooking :: sapphorlando : Cooking homemade deer stew [+0]
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- cooking :: gotyellowcard : Day 10 of my 12 days of cookies: Heath Bar Cookies [+2]
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