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Recipes
Shrimp Po Boy
By aw2126
Instructions Combine sauce ingredients in a mixing bowl until smooth and set aside
- For the Creamy Cajun Sauce:
- 1 c. Best Foods (or Hellmann's) Mayonnaise
- 2/3 c. ketchup
- 3-4 Tbsp. horseradish sauce
- 1/2 Tbsp. to 1 Tbsp. Creole seasoning (depending on how spicy you like it)
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 Tbsp. lemon juice
- For the shrimp:
- 4 Tbsp. butter
- 2 cloves garlic, minced
- 1 Lb. medium to large shrimp (uncooked, peeled and deveined)
- Creole seasoning, to taste (see our favorite above)
- 4 hoagie rolls (Bratwurst buns work great too)
- shredded cabbage, lettuce, or spinach - to taste
Baked Spaghetti
By aw2126
Yummy
- I lb ground beef
- 2 cups mozzarella cheese
- salt
- 1 24-ounce jar marinara sauce
- 1/2 box Spaghetti
- 26 pepperoni slices
- 3/4 cup grated Parmesan Cheese
Breakfast bake
By aw2126
Easy and wonderful!!
- 1 can (8 oz.) refrigerated crescent dinner rolls
- 1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
- 6 eggs
- 1/2 cup milk
- 1/2 tsp. pepper
- 1 cup KRAFT Shredded Cheddar Cheese
- 1 cup KRAFT Shredded Mozzarella Cheese
- Preheat oven to 350°F. Unroll dough in 13×9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
- Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
- Bake 25 min. or until center is set.
Broccoli cheese casserole
By aw2126
Delish
- Buttery Broccoli Cheese Casserole
- 2 - 10 oz blocks of frozen chopped broccoli
- 10 oz process cheese spread (like Velveeta), cut into cubes
- 1 1/2 sticks butter (3/4 cup), divided
- 1 sleeve Ritz crackers, crushed
- Preheat oven to 350 degrees. Grease or spray a 2 quart casserole.
- Cook broccoli according to package directions; drain well and set aside.
Easy Weeknight Italian chicken
By aw2126
Cut up 6 chicken breast put in one bottle of Italian dressing let sit over night or put it right into the oven A
- 6 boneless chicken breast
- 1 bottle of Italian chicken
Hot wings
By aw2126
Delish
- 1 1/3 C flour*
- 2 T cayene pepper*
- 2 T black pepper, coarse ground*
- 1/3 C (plus a little) Chili powder*
- 2 1/2 tsp onion powder*
- 1 1/2 tsp salt, sea prefered for its fine grain*
- 1 large bottle of Frank's Hot Sauce
- 1 stick of butter
Salmon Patties
By aw2126
Yummy
- 1 (14.75 ounce) can of pink or red salmon, undrained
- 1/3 cup of finely minced onion
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/4 teaspoon of Old Bay seasoning, or to taste, optional
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon of fresh lemon zest
- 15 saltine crackers, crushed fine
- 1 large egg, beaten
- 1/8 cup of water
- 1/2 cup of canola or vegetable oil
- Read more: http://www.deepsouthdish.com/2012/03/salmon-patties.html#ixzz2vtcTR2z6
- Under Creative Commons License: Attribution Non-Commercial No Derivatives
- Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook
Orange PushUp Smoothie
By aw2126
Great on a hot summer night
- 1 can orange juice concentrate, slightly thawed
- 1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)
- 1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won't taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
- 1/2 teaspoon vanilla extract
- 2 cups ice, or to taste
- 1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional
Shrimp Scampi Bake
By aw2126
Easy sea food treat!
- Ingredients Edit and Save
- Original recipe makes 6 servingsChange Servings
- 1 cup butter
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 2 pounds medium raw shrimp, shelled, deveined, with tails attached
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Print Crispy Baked Tilapia
By aw2126
Preheat oven to 425 degrees
- 1 pound tilapia fillets (I got 2- 1/2 pound fillets which I sliced in half, for 4-1/4 pound fillets)
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1 1/4 cups cornflake crumbs, crushed
- 1 tablespoon fresh flat leaf parsley, coarsely chopped