2 lb. shrimp head on, no matter the size of shrimp, cover with water so there is at least 1 to 2 inches of water covering. 1/4 cup cider vinegar 3 to 4 tablespoons Old Bay Seasoning, to taste spices, … Continue reading
Category Archives: Cooks
First made on March 4, 2015. 1 small bunch of mustard greens 2 strips of thick sliced smoked bacon 1 white end of a leek 1T Butter White wine 2 cloves garlic minced Salt and pepper to taste In large … Continue reading
A substitute for mayo and other gluten containing sauces. Ingredients 1 avocado, pitted 1/4 cup fresh lime juice 1/4 cup chopped cilantro leaves 1/2 jalapeno pepper, seeded 2 tbs olive oil 1 tsp chipotle seasoning 1/2 tsp garlic 1/2 tsp … Continue reading
Ingredients for Mary’s slaw as of Nov. 2014: 14 oz. precut premium cole slaw with carrots2 carrots, some red onion, 3 stalks celery – all chopped to add taste and crunch1/4 C pecan oil3 T apple cider vinegarmayonnaise in Tom’s … Continue reading
Mary made this Nov. 21, 2014 for the first time and it was GREAT. Recipe courtesy of Alex Guarnaschelli and Food Network Total Time: 2 hr 45 min Prep: 15 min Inactive: 2 hr Cook: 30 min Yield: 8 to … Continue reading
Lucy Buffett’s Oyster Dressing From the New Your Times Cooking web site Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. … Continue reading
1/2 C Mayonnaise 1/2 C Grated Parmesan Cheese 2 T Lemon Juice 1 T White wine vinegar 1 T Worcestershire sauce 1 T Dijon mustard 3 Anchovy fillets (did not use this in first batch) 1 garlic clove minced 1/2 … Continue reading
Bought some at HEB after tasting their take-out and noting ingrediets. Ingredients: 2-3′ long jalapeno, cut in half and remove seed and pulp. cream cheese bacon, thin sliced with not much fat Directions: Preheat over to 425 degrees place on … Continue reading
Shrimp Creole by Paula Deen – Could use the seasoning with chicken as it appears to be the basic tomato creole foundation. Ingredients 2 tablespoons olive oil 1/2 cup diced green bell peppers 1/2 cup diced onions 1/2 cup diced … Continue reading
September 1, 2014, Labor Day – The base recipe for this pesto came from page 161 of our copy of Cook’s Illustrated Cookbook. We had about 10 cups of smashed pesto leaves grown in the backyard. “WHY THIS RECIPE WORKS” “Our … Continue reading