90 gr. linguine pasta
1/2 cup carrots, grated
225gr. shrimp cooked and peeled and cut in 2
1 cup lettuce cut in thin
1/4 fresh cilantro(only leaf
2 TBS. toast peanuts and cut in half
3 tbs. lemon juice
2 tbs. soy sauce
2 tbs. fresh cilantro(leaf) chopped
1 tbs. green onion chopped(no greens only white parts)
2 1/2 tsp. sugar
2 tsp vegetable oil
1 tsp ginger(fresh) minced
2 garlic cloves, minced
cook the pasta in boiling wates with 2 tsp. salt al dente. and add the
carrots for 30 minutes and drained and add cold water, drain. In a large
bowl mix all ingrediants except dressing ingredients.
in a small bowl combine all dressing ingredients and add to the pasta mix.
Impossible Tart Recipe
1/2 cup plain flour
3/4 cup sugar
1/2 teaspoon vanilla
1/2 cup soft butter
2 cups milk
1 cup coconut
Beat all together- pour mixture into a 10 inch deep
pie plate [ well greased ]. Bake in oven 325 F to350 F
for 3/4 to 1 hour. when cooked pastry is on the bottom-
custard tart in the middle and coconut topping on top.
Hot Crab Canape
Recipe courtesy Paula Deen, The Lady & Sons Savannah Country Cookbook
Serves 6 to 8
one 8-ounce package cream cheese, softened
1 tablespoon milk
1/3 cup mayonnaise
1 1/2 teaspoons horseradish
8 ounces crabmeat, picked free of shell (I used imitation crabmeat)
2 tablespoons chopped onion
1/4 teaspoon garlic salt
Preheat oven to 350 degrees. With an electric mixer, mix all ingredients in a bowl. Place mixture in a shallow ovenproof casserole dish. Bake for 15 to 20 minutes or microwave until warm (2 to 3 minutes). Serve with crackers. This may be frozen for future use.
Gourmet Guacamole Dip
1 ripe avocado
1/4 cup mayonnaise
1 teaspoon garlic powder
Juice of half a lemon or lime
1 cup sour cream
1 can refried beans
1 envelope taco seasoning
1 cup shredded sharp Cheddar cheese
Chopped black olives
In a bowl, mix the can of refried beans with the envelope of taco seasoning.
In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon
or lime juice, garlic powder and mayonnaise and mix very well. Spread the
refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the
sour cream. For the next layer, spread the avocado mixture. Sprinkle the
lettuce on that layer, and the cheese and tomatoes and olives on top of that
Refrigerate until 15 minutes before serving.
Serve with tortilla chips.
GRILLED SHRIMP ‘N BACON ROLLUPS GEORGE FOREMAN GRILL
2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
8 cups popped popcorn
1 cup crumbled tortilla or corn chips
3 tablespoons butter or margarine
2 teaspoons taco seasoning mix, or to taste
1/2 cup grated Cheddar cheese (optional)
Combine popcorn and chips in large bowl.
Melt butter in small pan over low heat. Stir in taco mix and remove from
Dribble over popcorn. Toss with hands to coat thoroughly.
Serve immediately or continue for a cheesy treat.
Spread popcorn mixture on greased baking sheet and sprinkle with cheese.
Place under broiler until cheese melts, about 1 minute.
Check constantly to ensure popcorn is not burning.
Remove and cool before serving
4 cup (8 1/2-oz) shredded coconut (fresh; package!)
1/4 cup light corn syrup
1 pkg (11 1/2-oz) milk chocolate pieces
1/4 cup vegetable shortening
26 whole natural almonds (1-oz)
Tastes just like Almond Joy.
Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container. Keeps best
if refrigerated. Makes 26.
2 tablespoons butter
1 onion — chopped
1/2 red bell pepper — julienned
1/2 green bell pepper — julienned
1/2 yellow bell pepper — julienned
2 jalapeno peppers — seed and chop
3 chile peppers — seed and chop
2 cups whole milk
10 ounces condensed chicken stock
1 can whole kernel corn — (8 3/4 oz.)
1 cup Monterey Jack cheese — shredded
2 dozen smoked oysters
1 tablespoon minced garlic
Red pepper — to taste
Black pepper — to taste
Oregano — to taste
Thyme — to taste
2 cups cherry tomatoes — halved
10 sprigs parsley
Melt butter. Lightly sauté onion and peppers. Add milk, chicken stock and corn.
Cook 10 to 15 minutes at medium heat. Add Monterey Jack cheese. Melt. Add smoked
oysters and garlic; add red pepper, black pepper, oregano, and thyme to taste.
Cook 10 to 15 minutes more. When serving, add cherry tomatoes, and garnish with
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.