Roxy15

This is a simple recipe that's suitable for any shellfish casserole you choose to make.***Use amounts you prefer for scallops/shrimp or any kind of shell fish. 1 Cup Breadcrumbs 3 T. Melted Butter Juice Of 1 Lemon 1 Tsp. Each: Garlic Powder, Onion Powder & Paprika 2 Cloves Garlic, Minced 1 Tsp. Salt 1/2 Tsp. Pepper Mix the breadcrumbs with dry seasonings and minced garlic in a shake bag. Mix seafood into the butter and lemon juice mix and place is shake bag and shake vigorously. Place in oven safe casserole and bake at 300 degrees for about 20 minutes. If a crispy crust is desired, place the seafood under the broiler, after baking, for however long it takes to brown the breadcrumb mix.

Spicy Pork Tenderloin With Garlic & Chiles: 1 Pork Tenderloin-(About 2 lbs.) 3 T. Lime Juice 5 Cloves Garlic, Finely Minced 3 Guajillo Chiles, De-Stemmed & De-Seeded, Cut Into Strips 1/4 Cup Olive Oil 5 Sprigs Parsley, Finely Chopped Salt & Pepper, To Taste Place the meat in a resealable bag and pour in the lime juice and add salt and pepper. Marinate at least 15 minutes in the fridge. In a skillet over medium heat, add 2 T. oil and brown the tenderloin on all sides. Once browned, turn heat down and add 2 cups chicken bouillon. Cover and cook 20-25 minutes or unti temperature is at 150F. In another pan, add the rest of the oil and fry the garlic and Chile strips. Sprinkle with the parsley. Once the Chiles are softened, add the ingredients to the pan with the tenderloin. Turn off the heat and let sit for about 5 minute. Slice meat and serve over white rice or your favorite rice.

Rolls For Meatball Subs Or Your Favorite Subs: 1 Cup Warm Water 1 T. Oil 1 Beaten Egg 3-1/2 Cups Bread Flour 1/2 Cup Sugar 1 Tsp. Salt 2-1/2 Tsp. Bread Machine Yeast Place everything in the bread machine in the order recommended by the manufacturer. Turn on the dough cycle. When finished, turn the dough out onto a floured surface. Separate into 6 equal portions and shape into long loaves. Place on a greased baking sheet, cover and allow to rise 20 to 25 minutes. Bake in a preheated 350 degree oven for 20 minutes. Brush with butter.

Zucchini Tart With Cheese & Herbs: 2 lbs. Fresh Zucchini, Thinly Sliced-(About 6 Medium Zucchini Or 4 Cups) 1 Cup Chopped Onions 1 T. Olive Oil 1 Garlic Clove, Minced 1 Tsp. Salt & Freshly Ground Black Pepper, To Taste 1/2 Cup Fresh Flat-Leaf Parsley, Chopped 2 T. Pesto Sauce 2 Eggs, Beaten 1 Cup Grated Gruyere Cheese Or 1 Cup Swiss Cheese, Plus A Little Extra For Topping 1-(8-oz.)-Pkg. Crescent Roll Dough 1. Preheat oven to 400F degrees. 2. TO MAKE CRUST:. 3. Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. 4. TO MAKE FILLING: 5. In a large skillet, sauté the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese. 6. With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes. 7. Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan. 8. TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it-(you may need to run a knife around sides of crust to loosen.) 9. Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board-(or leave it on the base to serve.) Let rest 10 minutes before slicing and serving. 10. Good served warm, cold or at room temperature.

Crawfish Or Shrimp Sauce: 8-oz. Crawfish Tail Meat, Thawed ***Or Deli Shrimp 1-1/2 Cups Rice, Uncooked 1 Onion, Minced 1/2 Green Pepper, Chopped 1-2 Jalapenos, Minced 1 Can Tomato Soup Or Tomato Puree 2 Tsp. Cooking Oil 2 Tsp. Worcestershire Sauce 1-(8-oz.)-Can Diced, Roasted Tomatoes Sauté onion, green pepper and jalapenos in oil until softened. Add tomato soup, Worcestershire Sauce, Tabasco and tomatoes. Let simmer to thicken slightly. Add the crawfish or shrimp to heat. In the meantime, make rice. Serve over rice or blacked catfish.

Preheat oven to 350 degrees. 1-1/2 lbs.-2 lbs. Ground Beef ***Or Use More 1 lb. Hot Jimmy Dean Sausage 1 Cup Milk 2 Eggs, Beaten Chopped Onions, To Taste Minced Garlic, To Taste-(Opt.) 2/3 Cup Ketchup 1 Bunch, Sliced Celery 3/4 Cup Soft Breadcrumbs Or To Taste 2 Packets Meatloaf Seasoning Garlic Salt-(Or Salt)-& Pepper, To Taste Thoroughly mix all ingredients in a large bowl. Put in a cake pan and pour meatloaf sauce over to cover. Meatloaf Sauce: ***Adjust Ingredients If You Need More 1-1/2 Cups Ketchup 1/3 Cup Brown Sugar 1 Tsp. Dry Mustard Bake in preheated 350 degree oven for 50 minutes or until done.

Mushroom Lasagna: 1/2-oz. Dried Porcini Mushrooms, Soaked, Drained & Liquid Reserved 8-10 Portobello Mushrooms, Sliced About 1/4-in. Thick Olive Oil 2 Medium Onions, Chopped 1-(8-oz.)-Container Button Mushrooms, Chopped 3 Cloves Garlic, Minced 1/2 Cup Vermouth Or White Wine 3 T. Butter 3 T. Flour 3 Cups Milk Or Cream 1/4 Tsp. Nutmeg 1/4 Cup Parsley, Minced 1/4 Cup Basil 2 Cups Fontina Cheese, Shredded 1 Cup Parmesan Cheese, Shredded 9 Lasagna Noodles Lemon Zest From 1 Whole Lemon Boil the lasagna noodles until al dente; set aside. Soak the Porcini mushrooms in hot water for about 5 minutes. Drain, straining the liquid. Chop mushrooms; set aside. Heat oven to 425 degrees and spread sliced Portobellos on sheet pan. Drizzle with olive oil, salt and pepper. Toss and roast until all liquid is gone about 20-30 minutes. Set aside to cool. Heat oil in skillet and add onions, salt and pepper until they're almost browned. Remove from pan and set aside. Chop button mushrooms in food processor and add to hot skillet with a little oil. When all liquid has evaporated, add chopped Porcini mushrooms, garlic, salt and pepper. Add the Vermouth and stir occasionally until liquid is evaporated. Melt in the butter then add the flour stirring to make a roux. Add the mushroom liquid and scrape the bits from the pan. Add the nutmeg. Add milk and turn heat up high to thicken the mixture. It should be like heavy cream. Remove from heat and add the parsley and basil. Mix both cheeses together in a bowl. Add the onions with the Portobellos in another bowl. Coat 8x8-in. baking dish with butter. Add about 1 cup sauce mixture on bottom of dish. Lay down three lasagna noodles-(you may have to cut to fit.) Spread more sauce over top of noodles. Add 1/3 of the onion/Portobello mixture on top and then add 3/4 cup of cheese mixture. Repeat layering 3 times total. ***Criss-cross noodles so it holds together better. Ladle the rest of the sauce over noodles and top with the rest of the cheese. Cover with aluminum foil and bake 25 minutes. Turn oven to 500 degrees. remove foil from lasagna and bake another 10 minutes or until cheese on top starts to brown. When removed from oven, combine a couple tablespoons chopped parsley, basil and garlic with the lemon zest and sprinkle over the top. Let sit for 15 minutes before cutting into it.

I haven't made pheasant in a long time. My dad used to go hunting and my mom made pheasant a lot. Pheasant Supreme: Boil 1 Pheasant & Pick The Bones After Cooling. 1 Quart Of Stock Salt & Pepper 4-6 Cups Of Dressing ***Make Sure To Keep It Moist Put the dressing in a cake or lasagna pan. In a pan, heat up 1/4 - 1/2 stick of butter and celery, onion, and sage as you would do for your favorite dressing recipe. Pour over dressing. Place boned pheasant over the dressing mixture.***Or You Can Mix Pheasant Up In The Dressing Make a thin gravy out of your stock and pour over the dressing and pheasant. Bake, covered-(aluminum foil)-45 minutes @ 350 degrees. I make extra gravy out of chicken stock to serve at the table. http://allrecipes.co...tuffing&evt19=1

Bacon-Wrapped Jalapeno Shrimp: 32 Medium Or Large Tiger Shrimp 1-(4-oz.)-Can Pickled Jalapeno Pepper 1 lb. Pkg. Thick-Sliced Bacon, Cut In Half Toothpicks, As Needed Vegetable Oil, For Frying Peel shrimp; leave tails on. Butterfly shrimp deeply by cutting through back almost all the way, but, not in half. Cut jalapeno peppers into small slivers and stuff one into each shrimp. Wrap 2 or 3 times with bacon halves; secure with a toothpick. Heat Vegetable Oil in a deep-fat fryer or wok to 350 degrees. Deep fry the shrimp in batches until the bacon is golden brown and crispy, 3-4 minutes. Drain on a paper towel-lined plate.

BBQ Shrimp: 1 lb. Large Shrimp, With Shells 8 T. Salted Butter-(1 Stick) 4 Large Cloves Garlic, Chopped 1/2 Cup Stubb’s Original BBQ Sauce 3 T. Freshly Squeezed Lime Juice 1/2 Tsp. Paprika 1 Scallion-(Green & White Parts), Chopped Warm Crusty Bread Prepare the shrimp by pulling off the legs and, if desired, devein, but leave the shells on. In a large skillet, melt the butter over medium heat. Stir in the garlic and cook until it just starts to soften, about 1 minute. Stir in the water, Stubb’s Bar-B-Q Sauce, lime juice, and paprika. Bring to a boil, then reduce the heat and cook at a low boil-(with bubbles gently, but, constantly breaking the entire surface), stirring occasionally, until the liquid thickens and no longer seems “watery,” about 7 minutes. Add the shrimp and raise the heat to medium-high. Cook, stirring often, until the shrimp shells are pink and the shrimps curl slightly, about 5 minutes. (Test one to see if the meat is firm but not dry, and slips out of the shells easily.) Sprinkle the scallion over the shrimp and serve hot, directly from the skillet, with crusty bread for mopping up the sauce.

Prime Rib Olive Oil Softened Margarine In A Tub Coarsely Ground Black Pepper Garlic, Chopped Sliced Fresh Mushrooms-(Opt.) White Onions, Chopped-(Opt.) Christopher Ranch Garlic In A Jar Nebraska Prime Steak Seasoning & Rub Brush Prime Rib With Olive Oil; Rub With Pepper. Spread Christopher Ranch Garlic In A Jar All Over The Prime Rib- Top, Sides & Bottom-(DON’T BE SKIMPY!! Sprinkle Nebraska Prime Steak Seasoning & Rub All Over The Prime Rib-Top, Sides & Bottom-(DON’T BE SKIMPY!!) Put Softened Margarine On The Ends Of Prime Rib! Place Prime Rib, Fat Side Up, On A Rack In A Roasting Pan. Bake, Uncovered, At 450 Degrees For 15 Minutes. Reduce heat to 325 degrees. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes. Let stand for 10-15 minutes before slicing. ***While Prime Rib is standing, melt margarine in a skillet, add sliced fresh mushrooms and chopped white onions; cook until tender, stirring occasionally-(Opt.) Sprinkle mushrooms and onions with Tony’s Chachere’s More Spice Seasoning. Serve mushrooms and onions on top of Prime Rib-Opt. Serve With Horseradish Sauce.

1/4 Cup Light Brown Sugar 1/4 Tsp. Fresh Ground Black Pepper 1/2 Tsp. Cayenne-(Opt.) 1/2 lb. Thick-Cut Bacon-(8 Slices) Preheat oven to 375 degrees. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remanding spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving. ***If using thick cut peppered bacon, omit the pepper in this recipe.

Got this at Walmart..it is good. There are recipes on this link also. http://www.stubbsbbq.com/products/marinades/beef-marinade/

Alfredo Sauce For Fettuccine Or Seafood Fettuccine: 1/2 Cup Butter 2 Cups Heavy Cream 1 Cup Grated Parmesan Cheese Or Asiago Cheese 1 Clove Of Garlic, Pressed Fresh Ground Black Pepper Fresh Minced Parsley-(Optional) In a saucepan combine butter and cream. Simmer this for about 10 minutes, until nice and warm. Add the Parmesan and Pressed Garlic. Simmer this for 15 – 20 minutes on low until cheese is melted and flavors have melded. Remove from heat and use on cooked Fettuccine, Vermicelli or in your Favorite Recipe! Garnish with more Parmesan Cheese, Fresh Ground Pepper and Parsley, if using. **You can make Seafood Fettuccine Alfredo with this recipe and it is delicious! Just add scallops and/or shrimp to your sauce when the cheese has melted and continue to cook on low until seafood is done to your liking, when seafood is done, pour this creamy sauce over hot pasta, toss gently until all pasta is coated. Garnish each serving with more Parmesan Cheese, Freshly Ground Pepper and Parsley, if using.

Fish Soup: 3 T. Olive Oil 1 Large Onion, Thinly Sliced 2 Medium Ribs Celery, Cut Thinly On The Diagonal 8 Cloves Garlic, Peeled & Smashed 1/3 Cup White Wine 2 T. Tomato Paste 3 Pinches Saffron Threads 8 Cups Fish Or Shrimp Stock, Or A Combination Of Both 1/4 Tsp. Crushed Red Pepper Flakes 1 Orange, Juiced 2-(3-in.)-Strips Orange Zest 2 Fennel Bulbs, Cut Crosswise Into 1/3-in. Slices ***About 3 Cups 3/4 Cup Peeled, Seeded & Chopped Fresh Tomatoes 1-1/2 Tsp. Kosher Salt, Plus More For Seasoning Fish Freshly Ground Black Pepper 1-1/2 lbs. Firm White Fish Fillets, Such As Halibut, Snapper, Grouper Or Cod 1 lb. Deli Shrimp, Peeled & Deveined 1 T. Chopped Fresh Parsley Leaves In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third. Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste. Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes.

Marinara Sauce: 1-(28-oz.)-Can Whole Peeled Tomatoes 3 T. Extra-Virgin Olive Oil 1 Clove Garlic, Finely Chopped 1 Bay Leaf 1/2 Small Onion, Finely Chopped 1/2 Tsp. Basil Or Oregano-Prefer Basil 1/4 Tsp. Dried Thyme 1 T. Finely Chopped Curly Or Flat-Leaf Parsley Kosher Salt & Freshly Ground Black Pepper, To Taste Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped; set aside. Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the chopped tomatoes along with the basil and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

Stuffed Cabbage: 1-1/2-1 lbs. Ground Meat-(Your Choice) 1 Egg 1/2 Cup Cooked Rice Salt & Pepper 1/4 Cup Onions, Minced 1-2 Heads Cabbage, Depending On Size, You Don’t Want The Leaves To Be Too Big 2 Cans Tomato Soup Water Mix together first seven ingredients. Cut around core of cabbage, wrap in wax paper and put in microwave for 10-12 minutes. The leaves should be softened and separated from core. You can also put cabbage in pot of boiling water and wait for leaves to separate from core, about 20 minutes. Remove leaves. Take a handful-(1/2 cup)-of meat mixture put at top of cabbage leaf and roll up burrito style until all mixture and leaves are done. In bottom of roaster, put chopped cabbage from larger outer leaves of cabbage and some of the inner part of cabbage. Lay cabbage rolls, seam side down on top. Top with leftover chopped cabbage. Mix together tomato soup and 2 cans water. Pour over cabbage rolls. Cover and bake for about 1-1/2 hours at 350 degrees. Halfway through you may want to baste the sauce over the rolls. ***You should get 10-12 cabbage rolls depending on how big you make them. You don't want them too big. These freeze well too.

Sausage Stuffed Mushrooms: Fresh Large Mushrooms, Stems Removed & Chopped 1 lb. Farmer John’s Hot Sausage Or Your Favorite Sausage 1 T. Worcestershire Sauce 2 T. Parsley Flakes Garlic Minced-(To Taste) Salt & Pepper-(To Taste) 1 Cup Shredded Cheddar Cheese Cook all together the mushroom stems, sausage, Worcestershire Sauce, parsley, garlic, salt, pepper and cheese. Stuff into mushroom caps. Bake at 350 degrees for about 15-20 minutes.

Spinach Lasagna: 2 lbs. Ground Beef 1 Onion, Chopped 1 Tsp. Minced Garlic From A Jar, Or Fresh Pressed Salt & Pepper 1-(24-oz.)-Jar Spaghetti Sauce Or Homemade 2-(10-oz.)-Pkgs. Frozen Spinach, Thawed & Drained 1-(8-oz.)-Pkg. Cream Cheese 1 Large Egg 4 Portabello Mushrooms, Thinly Sliced ***About 1/4” Or A Bit Less If You Need More To Have Enough For The Layers 8-oz.s Shredded Mozzarella Cheese Grated Parmesan Cheese Preheat the oven to 375 degrees. Brown the onions, garlic and ground beef; salt to taste. Drain grease off, if necessary. Mix in the spaghetti sauce and heat until bubbling, stirring occasionally. Meanwhile, soften the cream cheese, whisk in the egg, then using a fork, mix in the spinach. Spray or lightly grease a 9" by 13" glass pan. Layer twice or 3 times, if you have enough mushrooms in this order: Meat & Tomato Sauce Spinach Cream Cheese Mixture Mushrooms Shredded Mozzarella Cheese Repeat 1-2 more times. Sprinkle top with Parmesan Cheese. Cover with foil, making sure it isn’t touching the cheese and bake at 375 degrees for 20 minutes. Uncover and bake for an additional 10-15 minutes until bubbling and slightly brown. Let sit 10 minutes.

Chicken Sandwich Sauce: 1/3 Cup Mayonnaise 2 Tsp. Hidden Valley Ranch Dressing mix 1 Tsp. Taco Bell Taco Seasoning Or Your Favorite Taco Seasoning 1/8 Tsp. Cayenne Pepper 1/8 Tsp. Chipotle Chile Powder 1 T. Half & Half 1/4 Tsp. Tabasco Green Pepper Sauce-(Opt.) Mix ingredients together in serving bowl; cover and refrigerate an hour to allow flavors to meld.

Chicken Lettuce Wraps: 1-1/2 lbs. Boneless, Skinless Chicken Breasts, Cubed 1 T. Plus 1-1/2 Tsp. Peanut Oil, Divided 3/4 Cup Chopped Fresh Mushrooms 1-(8-oz.)-Can Water Chestnuts, Drained & Diced 1 T. Minced Fresh Gingerroot 2 T. Rice Vinegar 2 T. Reduced-Sodium Teriyaki Sauce 1 T. Reduced-Sodium Soy Sauce 1/2 Tsp. Garlic Powder 1/4 Tsp. Crushed Red Pepper Flakes 1-1/2 Cups Shredded Carrots 1/2 Cup Julienned Green Onions 12 Bib Or Boston Lettuce Leaves In a large skillet, cook chicken in 1 tablespoon oil for 3 minutes. Add the mushrooms, water chestnuts and ginger; cook an additional 4-6 minutes and add the chicken back in. Drain and set aside. In a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves.

Banana Bread: In Bowl, Mix Following: 1 Cup Sugar 1/2 Cup-(1 Stick)-Soft Butter 3 Very Ripe Bananas, Crushed Pinch Of Salt 1 Egg 1 Tsp. Baking Soda 1/2 Tsp. Nutmeg 1-1/2 Cups Flour 1/2 Tsp. Nutmeg 1-1/2 Cups Flour 1/2 Tsp. Vanilla Extract 1/2 Cup Chopped Walnuts Or Pecans Grease a loaf pan, add the above mixed ingredients. Bake at 350 degrees for 1 hour. ***Can frost it with frosting made from butter, confectioner’s sugar and vanilla.

Spareribs Baked In The Oven Or Crockpot: ***If Baking In The Oven, Start The Cooking At 350 Degrees For An Hour & Turn It Down To 250 Degrees For The Rest Of The Day. This is really good. ***Use Amount Of Ingredients According To What You Need . ***If Baking In The Oven, Start The Cooking At 350 Degrees For An Hour & Turn It Down To 250 Degrees For The Rest Of The Day. ***Use Amount Of Ingredients According To What You Need. Put sliced onions and garlic to taste in bottom of the Crockpot. Peel and cut Russet potatoes in half. Mix a large can of sauerkraut with 1/2 cup brown sugar. Put potatoes on top of onions and garlic, then put ribs in, sprinkle the ribs with Paula’s House Seasoning & cover the ribs with sauerkraut mixture. Cover and cook on low for 7—8 hours. Paula Deen's House Seasoning: 1 Cup Salt 1/4 Cup Black Pepper 1/4 Cup Garlic Powder Stir the ingredients together. Keep House Seasoning in a shaker by the stove for convenience.

***Makes About 30 Bites Grilled Bacon-Wrapped Jalapeno Chicken Bites: 4-6 Large Boneless, Skinless Chicken Breasts 4-oz.s Cream Cheese, Softened 2 Jalapenos, Finely Minced With Seeds & Membrane Removed 1 Pkg. Thick-Sliced Bacon, Sliced In Half Salt & Pepper 1. Preheat grill to medium-high. 2. Cut chicken into about 2 inch x 2 inch pieces. Using a meat hammer, flatten out to about 3 inch x 3 inch piece. Salt and pepper generously. 3. Place a small amount of cream cheese in the center, to taste Sprinkle on some minced jalapenos. 4. Roll up the chicken around the cream cheese. Using a half slice of bacon, wrap up the chicken tightly and secure with a toothpick. Repeat for remaining chicken. 5. Place on the hot grill and cook for about 7 minutes, then flip to finish cooking for about another 5 minutes.