Monday, September 16, 2013
Friday, May 24, 2013
How I made them:
1 lb raw shrimp, peeled
2 stalks celery, diced
1/2 small red onion, diced
the green tops of 3 green onions, sliced thin
2 Tbsp mayonnaise
Juice of 1 lemon
1 tsp sriracha
Old Bay seasoning
Salt to taste
4 good quality hot dog buns (Pepperidge Farm's New England style if you can find them!)
- Mix the celery, onion, green onion tops, mayo, lemon juice, hot sauce, and salt together in a bowl, stirring to carefully incorporate. Refrigerate for at least a 1/2 hour.
- Once the mixture is chilled prepare the shrimp as follows below.
- Lightly toast the hot dog buns until the sides are nicely browned.
- In a large pot, boil a couple of inches of water. Add couple of teaspoons of Old Bay seasoning to the water
- Stir the raw shrimp into boiling water, remove from heat and let stand for just a couple of minutes to just cook through.
- Remove the shrimp from the water and place into the chilled mixture.
- Divide the shrimp mixture among the rolls. Garnish with a light sprinkle Old Bay and serve immediately.
This is the recipe I based mine on, not too much different, but just a bit!
Posted by Lorence at 12:11 AM
Sunday, February 24, 2013
We've made Classic Stuffed Peppers the Betty Crocker way for years, so I was a bit leery of this new thing going around - Stuffed Pepper Soup. One of my co-workers brought me some that his SO had made (she's a great cook!), and it was pretty darn good, so I set out to make my own. I used the basic recipe and ingredients from our standard stuffed pepper recipe and the end result was really tasty!
Here's what I did:
3 green peppers, quartered, seeded, cored, ribs trimmed
3 cloves garlic, minced
one medium yellow onion, chopped fine
1 teaspoon dried basil
1 teaspoon dried oregano
15 oz can tomato sauce
1 can tomato soup
1 lb ground round
1/3 cup minute rice
Boil the peppers in a large pot of water for about 5 minutes.
**Save 2 cups of the water, discard the rest of the water.
Remove the peppers, cool, slice and chop coarsely (1" x 1/2" chunks).
Put the pot back on the burner and brown the beef in it, breaking up the beef as you cook it. When the beef is about half way done, add the onion and garlic. Finish browning the beef and if there's a lot of grease, drain some off.
Add the basil, oregano, rice, tomato sauce and soup. Add the reserved water and stir well. Bring to a boil, then reduce and slowly simmer ~20 minutes uncovered, stirring often (don't let anything stick to the bottom!).
Served topped with shredded mozzarella and with some crusty bread.
Yummy! Thanks, Renee!
Posted by Lorence at 11:39 PM