Someone's in the Kitchen with......Cookbooks:Shrimp How-To's:Recipes:Kitchen Tips and Tidbits:Here are cookbooks from all over the country that specialize in regional recipes. They are individually rated by previous buyers to help you determine the books popularity and ease of usage.
U.S. Regional: Shrimp how-to'sI'M ON A SEAFOOD DIET.I SEE FOOD, I EAT IT!....... OK, OLD JOKE....COULDN'T RESIST!! HERE'S SOME SHRIMP HOW-TO'S FROM ANNA MARIE CHRISTIANA OF NEW ORLEANS: HOW TO MEASURE SHRIMP: No matter what size or how many, remember one pound with peel is approximately one cup after they're peeled. To assure one pound of shrimp when boiled, remember to purchase 1 1/4 pounds because shrimp loses approx. 25 to 30% of it's weight when boiled. FREEZING SHRIMP: Always cover with water and place in a closed container before freezing. Any exposed parts will suffer freezer burn. The best way to freeze is in a thick zip lock freezer bag filled with water. Frozen this way, seafood will keep from six months to a year. Remove all the air from the bag. GUMBOS,STEWS ETC..... When using shrimp in these type of dishes, it is better to saute' instead of boiling. Do not add to your gumbo or stew until just before seving! Because...most people cook seafood to death! Overcooking causes loss of nutrition, texture and taste. REMEMBER, seafood of any kind requires very little cooking time. THAWING: Never thaw seafood with hot water! Always set it in or under COLD running water. (with ice if it's a hot summer) SPECIAL TIP: How do you keep a fish from smelling? Cut off it's nose! SPECIAL TIP 2: A "pinch" of something is about 1/8th a teaspoon. (Of course, it depends on what your pinching! Measurement Guide Recipes.......Main CourseThis is from my Mom, Lucy, and it is soooogood........
Lucy's Chicken Pot Pie
Boil and de-bone chicken or 3-4 chicken breast; save broth.
Mix in large bowl:
Pie Crust:
Mix crust ingredients well. This will be a thin mixture.
Spray a 9x13" baking dish with non stick spray.
Options:mushrooms, water chestnuts, celery I know when I received this recipe, I did not think much about it... then I finally made it and it was a hit! It can be made thicker as a stew or thinner as a soup. It is super easy and I make double so I can freeze some for later. You may modify this to your own taste with no problem!
TACO STEW
1 1/2 lbs. ground beef, browned and drained
In a soup pot, simmer all ingredients together for 20-30 minutes.
Makes 6 to 8 servings.
To serve, top with corn chips, grated cheese and sour cream.
NOTE: If you don't want it too spicy/hot, increase your water and/or use less taco seasoning and Rotel.
Options you can add:
You get the idea!
Follow with a slice of pound cake and ice cream,
strawberry shortcake or cold watermelon. Recipes.......Side DishesOrange RicePrepare in Crockpot. Makes 4 servings.
2 cups fat free chicken broth
Combine all ingredients in the crockpot. Cover and cook on low until the rice is tender and the liquid is absorbed. About 1 1/2 to 2 hours. Other aromatic rices you can use are: Basmati, Jasmati, and Texmati. I like to add a little white rice vinager on mine! Recipes.......Snacks and MunchiesOne of my ALL-TIME-FAVORITE'S: Cocktail Cream Cheese. It will sound strange but I promise it is fantastic and simple. It is Philly Cream Cheese topped with Cocktail Sauce served on a Ritz Cracker.Most of the ingredients for the sauce, you will probably already have. You can make the sauce the day before and refridgerate.
Place a block of Philly Cream Cheese on a serving plate.
ketchup (start w/ 1/2 cup) Caramel Snack Mix 1 cup butter 2 cups brown sugar 1/2 cup Karo Syrup 1 box Crispix cereal 1 bag Fritos corn chips Optional Ingredients: 1 cup mixed nuts 1 bag M & M's candy
Pre-heat oven to 350 degrees.
In a saucepan, combine butter, sugar, and syrup. Keep mixture stired and don't let burn in bottom of pan. Bring to a boil for 1 1/2 minutes. Time this once it starts boiling or your finished glaze will be too hard to eat! Spread hot mix on wax paper to cool. Add M & M's if desired. Caramel CHEX Mix 4 1/2 cups Rice Chex Cereal 4 1/2 cups Corn Chex Cereal 1 Stick Butter or Margarine 12 TBS. Light Brown Sugar 4 TBS. Corn Syrup 1/2 tsp. Vanilla Put cereal in a large bowl and set aside. Put other ingredients in a small microwavable bowl. Cook small bowl ingredients in microwave for one (1) minute. Stir and microwave an additional minute. Pour cooked mixture over cereal in large bowl and mix well. Place back in microwave for 5 minutes, stopping and stirring after each full minute. Puy mixture on wax paper and spread out to cool. After cooling, store in a air-tight container. Recipes.......SaladsSpinach Salad
1-10oz. bag of Baby Spinach (cleaned, stems cut off, dried) Recipes.......SaucesGyro "Yogurt Sauce"
1/2 seedless Cucumber (peeled and chopped) (1 cup)
Kitchen Tips and Tidbits:LEFTOVER WINE? Don't throw it out: Freeze in ice cube trays for future use in dishes and sauces.
HOT TEA: Tea is most beneficial when heated to 176 degrees F (80 degrees celcius) to benefit from "polyphenols" which are anti-cancer chemicals found in tea.
CORN ON THE COB: Links to other Kitchens:
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