Recipes Discovered - Recipes

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Ingredients:

• 2 pounds shrimp, peeled and de-veined
• 1 ounce butter
• salt and pepper, to taste
• 1 1/8 cups Key Lime juice
• 14 ounces guava paste, cut into one inch chunks
• 1 three inch finger of fresh ginger, peeled and cut into coins
• 2 tablespoons soy sauce
• 1/2 cup cilantro, chopped
• 1/2 cup water

Directions:

Season shrimp with salt and pepper, and saute in butter until cooked through. Place all other ingredients in a food processor or blender and blend until smooth. Do not heat the sauce. Drizzle sauce over shrimp when ready to serve.

Makes 4 servings.

Nutrition:

Substitutions:

I used parsley instead of cilantro.

Recipe courtesy of Travelhost Magazine

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Ingredients:

Crust:

• 4 1/2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup butter, melted

Filling:

• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 Reese’s Peanut Butter cups, broken into small pieces

Topping:

• 3 ounces sour cream
• 1/2 cup sugar

Directions:

To Make The Crust:.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter. Pat the crust mixture onto bottom and sides of a 10-inch spring-form pan.
To Make The Filling:.
Beat Cream Cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar,peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula. Pour filling into prepared crust.

Place spring-form pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the spring-form pan. Bake at 275 degrees 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
Combine the sour cream and sugar and spread on the cheesecake. Return the cake to the oven for 5 minutes. Remove from the oven and allow to cool on a wire rack for one hour. You may run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours.

Serves 10.

Nutrition:

Calories 1558 g, Fat 101.6 g, Saturated Fat 41.3 g, Cholesterol 251 mg, Sodium 1271 mg, Carbohydrate 143.5 g, Fiber 7.3 g, Sugars 99.7 g, Protein 30.7 g

Substitutions:

My baking instructions: Preheat oven to 350 degrees and bake cheesecake for 15 minutes. Then lower the temperature to 200 degrees and bake for 2 hours. Turn the oven off, run a knife around the edge of the cheesecake, and leave in the oven for 2 more hours. Then place the cheesecake in the refrigerator overnight.

For the topping, I mixed 5 ounces of semi sweet chocolate and 1/4 cup of sour cream over low heat until it melted. I spread this on top of the cheesecake after it set in the refrigerator overnight.

Recipe courtesy of www.recipezaar.com

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Ingredients:

• 2 teaspoons butter
• 1 (15 ounce) can chicken broth
• 1 head cabbage, cored and coarsely chopped
• 1 sweet onion, chopped
• salt and pepper, to taste

Directions:

Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage and onion. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

Makes 4 servings.

Nutrition:

Calories 70 g, Fat 2.5 g, Cholesterol 4 mg, Sodium 412 mg, Carbs 11 g, Fiber 4.5 g, Protein 3.4 g

Substitutions:

I used savoy cabbage for this recipe, which is a little sweeter than green cabbage, and I only used about 1/2 of the chicken stock (3/4 of a cup). I also only cooked it for about 20 minutes just because I didn’t have the time to cook it longer.

Recipe courtesy of www.allrecipes.com

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Ingredients:

Rolls:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped

Chili Fish Sauce:

• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce

Hoisin Sauce:

• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Peanut Sauce:

• 3 tablespoons finely chopped onion
• 1 small garlic clove, minced
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon vegetable oil
• 3 tablespoons water
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon tomato paste
• 3/4 teaspoon sugar

Directions:

For the Rolls: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

For the Chili Fish Sauce: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

For the Hoisin Sauce: In another small bowl, mix the hoisin sauce and peanuts.

For the Peanut Sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Serve the rolls along side the dipping sauces.

Makes 8 rolls.

Nutrition:

Substitutions:

I added some shredded carrot to the rolls and replaced the cilantro with parsley. For the peanut sauce, I replaced the tomato paste and sugar with a teaspoon of ketchup.

Recipe courtesy of www.allrecipes.com

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Ingredients:

Cake:

• Butter, for greasing pans
• 3 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, beaten
• 3/4 cup vegetable oil
• 4 large ripe bananas, mashed
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Frosting:

• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup butter (1 stick), at room temperature
• 1 pound confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions:

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

Cake:
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting:
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Serves 18 - 20.

Nutrition:

Substitutions:

I omitted the nuts from this recipe. I baked the cake in a 9X13 dish instead of 3 rounds and it took about 50 minutes to bake.

Recipe courtesy of Paula Deen

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Ingredients:

• 1 9 inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup brown sugar, firmly packed
• 3 eggs, beaten
• 1/3 cup butter, melted
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cups whole pecans

Directions:

Preheat oven to 350 degrees.

Line the unbaked pie shell with pecans. In a large bowl, combine the corn syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour the mixture over the pecans.

Bake for 45 to 50 minutes or until the center is set (toothpick inserted in center will come out clean when pie is done). Cool completely before serving.

Serves 8.

Nutrition:

Substitutions:

I used pecan halves instead of whole pecans. My pie took about an hour and 15 minutes to bake.

Recipe courtesy of Savannah, GA

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Ingredients:

• 1 (9 inch) pie shell
• 1 cup molasses
• 3/4 cup hot water
• 3/4 teaspoon baking soda
• 1 egg, beaten
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/4 cup shortening

Directions:

Preheat oven to 400 degrees F.
To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F. Bake an additional 30 minutes.

Serves 8.

Nutrition:

Substitutions:

I sprinkled half of the crumb topping into the bottom of the pie shell, poured the wet filling over that, and then topped it with the remaining crumbs. This pie has a tendency to over flow, so please bake it directly on a baking sheet!

Recipe courtesy of www.allrecipes.com

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Ingredients:

• 2 cups chicken stock
• 10 ounces instant couscous
• 1 teaspoon salt
• 1/2 teaspoon freshly ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 small red onion, peeled, diced
• 1 large cucumber, peeled, seeded, diced
• 1 red bell pepper, cored, seeded, diced
• 1 bunch green onions, minced
• 1/4 cup cilantro leaves
• Freshly ground black pepper

Directions:

In a saucepan, bring the chicken stock to a boil.
Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Serves 6.

Nutrition:

Substitutions:

I used parsley instead of cilantro and omitted the cinnamon. I also cut the olive oil down to 1 tablespoon.

Recipe courtesy of Wolfgang Puck

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Ingredients:

• 2 egg whites
• 1 1/2 cups white sugar
• 1/3 cup cold water
• 1 1/2 teaspoons light corn syrup
• 1 teaspoon vanilla extract
• 1 cup miniature marshmallows

Directions:

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Stir in marshmallows and vanilla. Beat until they melt.

Yields about 3 cups.

Nutrition:

Substitutions:

I only used 1/2 cup of sugar and it was plenty sweet enough. I also used 10 regular sized marshmallows instead of the minis. Excellent served on top of Key Lime Pie.

Recipe courtesy of www.allrecipes.com

View my experience with this recipe.

Ingredients:

• 9″ graham cracker pie crust
• 14 ounce can of sweetened condensed milk
• 3 egg yolks (whites not used)
• ½ cup Nellie & Joe’s Key West Lime Juice

Directions:

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Serves 8.

Nutrition:

Substitutions:

I added the zest of one lime to the pie filling and topped the pie with Marshmallow Icing.

Recipe courtesy of Nellie & Joe