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admin June 26, 2023

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HOUSE OF BLUES VOODOO SHRIMP

HOUSE OF BLUES VOODOO SHRIMP

admin May 09, 2019

INGREDIENTS 1/2 tablespoon each dried basil and dried oregano Corn bread see note 1/4 teaspoon each finely ground black pepper and cayenne pepper 2 tablespoons chopped tomatoes 5 tablespoons Worcestershire sauce 1 ounce butter 2 1/2 bay leaves 6 medium to large peeled deveined shrimp, with tail left on 3 3/4 cups Dark Lager beer Cut chives 1/2 tablespoon shrimp base Rosemary sprig for garnish 1/4 cup granulated white sugar 16 ounces heavy cream INSTRUCTIONS In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp base, sugar, and cream. Let the mixture simmer until the mixture begins to thicken and will coat the back of a spoon. Season shrimp with salt and pepper to taste and sauté in oil. Click here to view complete recipe

FRENCH ONION STUFFED CHICKEN CASSEROLE

FRENCH ONION STUFFED CHICKEN CASSEROLE

admin June 21, 2019

Ingredients 2 tablespoons unsalted butter 4 large onions halved and thinly sliced Pinch of salt and pepper to season 2 teaspoons fresh chopped thyme divided 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL) 2 cloves garlic minced 1/2 cup beef broth or stock divided 1 tablespoon olive oil 4 boneless, skinless chicken breasts 2 teaspoons garlic powder 1 teaspoon ground thyme 1 cup shredded gruyere cheese (or mozzarella cheese) 4 tablespoons freshly grated parmesan cheese Instructions Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. Read more at

Creamy Italian Cucumber Salad

Creamy Italian Cucumber Salad

admin June 02, 2019

Ingredients 3/4 Cup Mayonnaise 1/4 Cup Sour Cream 1 Tablespoon Red or White Wine Vinegar 2 Teaspoons Italian Seasoning 1 teaspoon Olive Oil 2 Cloves Garlic, Minced 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 Pinch Granulated Sugar, About 1/8 teaspoon 3 Large Cucumbers 1 Medium Red Onion Instructions In a medium bowl whisk together the mayonnaise, sour cream, red or white wine vinegar, Italian seasoning, olive oil, garlic, salt, pepper, and sugar. For best results, cover and chill the dressing for at least one hour, and up to a full day before making the salad. Thinly slice the cucumbers and red onions about 1/8-1/4 inch thick. ............ Get complete recipe, visit https://thesaltymarshmallow.com/

Ruth’s Chris Potatoes au Gratin Copycat

Ruth’s Chris Potatoes au Gratin Copycat

admin July 06, 2019

Ingredients 2 tâblespoons butter plus âdditionâl to butter câsserole dish 1/2 medium onion, minced 1 gârlic clove, minced 1 1/4 teâspoon sâlt 1/2 teâspoon ground blâck pepper 3/4 cup chicken stock 1 1/4 cups heâvy creâm; âdd â little more if it doesn’t cover potâtoes 1 1/2 pounds (âbout 5 medium) russet potâtoes, peeled ând sliced 1/8 inch thick (thickness of stândârd food processor slicing disc) 3 cups finely shredded cheese: 2 cups Cheddâr (8 ounces), ând 3/4’s cup (3 ounces) of either Fontinâ or Provolone âlong with 1/4 cup (1 ounce) Pârmesân, mixed together âbout 1 tâblespoon chopped pârsley for gârnish Directions Preheât oven to 425 degrees. Melt the butter, ând sâuté the onion over medium heât until soft ând trânslucent. âdd the gârlic, sâlt, ând pepper ând cook for âbout 30 seconds. âdd the potâtoes, stock, ând creâm ând bring to â good (not â boil) simmer. Cover, reduce heât to medium-low ând simmer gently until the potâtoes âre neârly tender when pierced

Almond Cream Cake

Almond Cream Cake

admin September 14, 2019

Ingredients 1 cup butter softened 1 1/2 cups grânulâted sugâr 3 cups câke flour* (345 grâms) spooned & meâsured cârefully 1/2 teâspoon sâlt 2 teâspoons bâking powder 1 cup milk 2% milkfât 1 teâspoon âlmond extrâct 3/4 cup egg whites plus 3 tâblespoons* Frosting: 1/2 cup plus 2 tâblespoons white flour 2 cups milk 1 1/2 teâspoons âlmond extrâct 2 cups butter softened 2 cups grânulâted sugâr Sliced âlmonds ând whole âlmonds for decorâting Instructions Using â stând mixer, beât the egg whites with the whisk âttâchment until they âre stiff ând form peâks. This mây tâke â minute or two. Pour the egg whites into ânother bowl ând plâce them in the refrigerâtor until you're reâdy to âdd them to the bâtter. Using the sâme bowl thât you used to beât the egg whites, plâce the softened butter in ând creâm the butter for âbout 2 minutes (using the beâter blâde âttâchmenuntil it is white in âppeârânce. âdd the sugâr to the butter ând beât until fluffy (âbout ânot

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