How to make Batter Just Like Long John Silver's

How to make Batter just like Long John Silver's.

Ingredients:
1 1/2 cups flour
4 tablespoons cornstarch
... 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups water

Directions:
In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

Cajun Chicken Alfredo

Cajun Chicken Alfredo

4 boneless skinless chicken breast halves, cut into thin strips
4 teaspoons Cajun seasoning
4 tablespoons butter
2 green onion, sliced
3 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces linguine, cooked and drained
grated parmesan cheese for top if desired

Place chicken and Cajun seasoning in a bowl or ziploc bag, toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until tender.  Add onion; cook and stir for 3-4 minutes. Reduce heat and add the seasonings and heavy cream

Add linguine and toss; heat and serve.

 

Grilled Chicken Sandwich

By Judy Lairson

 

Ingredients can be added to or eliminated as per your own taste. ...they are amazing...there

are no set amounts of each ingredient, as it is up to each

individual preference and depends on the number of people that you are cooking for.

 Grilled chicken breast (seasoned to taste w/black pepper, garlic)

(Tony Chachere's Seasoning )

* Mix the following vegetables together and saute in "small" amount of Olive Oil (EVOO)

* chopped onions ( whichever are your favorite)

* green (and/or) red bell peppers
* sliced (thin) mushrooms
When cooked to your desired tenderness, remove from skillet, and place
sliced Italian bread in the remaining olive oil, and toast slightly on both sides.

You may use any type of mayo, mustard, Italian dressing, or what ever you

desire on the bread, then just prepare as you would a normal sandwich.
(I use Italian Dressing)
A sliced Avacado and add it to the side.

Peach Cake

Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups ...all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

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Minestrone Soup

Minestrone Soup

Ingredients:

Bacon or Salt Pork (Diced)  1/4 cup
Onion (Chopped)  3/4 cup
Leeks (Chopped)  1/2 cup
Carrots (Diced)  3 - 4 cups
Turnips (Diced)  3/4 cup
Cabbage (Shredded)  1 cup
Celery (Sliced)  1/2 cup
Garlic (Chopped)  1/2 clove
Soup Stock,  2 quarts
Salt, 1 teaspoon
Potatoes (Diced)  1 1/2 cups
Peas,  3/4 cup
Macaroni, Broken in small pieces  1/3 cup
Tomatoes, Stewed or Canned  1 to 2 cups
Red Kidney Beans, home cooked or canned   1 to 2 cups
Parsley (Chopped)  1 tablespoon
Cheese, American or Parmesan, (Grated   1 to 1 1/2 cups

Instructions:

Cook bacon or salt pork slightly, ad onion, leeks, carrots, turnips, cabbage, celery and garlic.  Simmer about 5 minutes, or until soft but not browned.

Add soup stock and seasonings, boil gently about 15 minutes, ad potatoes and cook about 10 minutes longer.  Add peas and macaroni, cook 10 to 15 minutes or until peas and macaroni are tender.

Add tomatoes, kidney beans and parsley.

Just before serving, ad grated cheese, stir over low heat until cheese is melted. 

Makes about 8 servings.

Flower Pot Cake

Flower Pot Cake  (Dirt Cake)

Ingredients:

1 pkg Oreo cookies crushed
8 oz cream cheese
1 stick butter
1cup powdered sugar
2 pkg french vanilla pudding
8 oz cool whip
3 1/2 cups of milk
1 clay flower pot
plastic flowers or gummy worms

Instructions:

Part 1:
Mix cream cheese, butter and powdered sugar

Part 2: mix french vanilla pudding, cool whip and milk

Mix part 1 and part 2 together. 

Layer Oreo cookies and mix in clay flower pot, ending with Oreo .

Store in refrigerator.

Decorate with plastic flowers or gummy worms if desired.

Nikki's Fudge

Nikki's Fudge

Ingredients

1 2/3 Cup Sugar
2 Tablespoons butter
2/3 Cup Pet milk
1 1/2 Cups chocolate chips
2 Cups mini marshmallows
1 Teaspoon vanilla

Instruction:

1)  Stir Sugar, butter and Pet milk in sauce pan.  Cook until bubbling at edges then start timing.  Cook for 4 minutes.

2)  Stir in chocolate chips, marshmallows and vanilla.

3)  Pour into buttered 8 X 8 pan or tin foil lined pan.

Top with 1/2 cups of nuts if desired.
 

Lemonade Pie

Lemonade Pie

Ingredients:

(1) 6 oz can frozen lemonade or pink lemonade concentrate, partially thawed
(1) pint Vanilla Ice Cream (2 cups) softened
(1) tub (8 ounces) Non Dairy Whipped Cream
(1) prepared graham cracker crumb crust (6 oz.)

Instructions:
1.  Beat concentrate in large mixer bowl with electric mixer on low speed for @ 30 seconds.  Gradually spoon in ice cream, beat until blended.  Gently stir in whipped cream until smooth.  If necessary, freeze until mixture will mound.  Spoon into crust. 

2.  Freeze 4 hours or overnight until firm.  Let stand at room temp 30 minutes or until pie can be cut easily.

3.  Garnish with strawberries if desired.  Store leftover pie in freezer

Makes 8 Servings.

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Kraut Salad

Kraut Salad

Ingredients:

1 Quart drained sauerkraut
1 Small jar pimiento
1 Bell Pepper, chopped
1 Onion chopped
1 Cup celery
2/3 Cup sugar
1/4 Cup vinegar
1/4 Cup vegetable oil

Directions:

Combine sugar, vinegar and oil, add to celery, onion, pepper and pimiento add kraut.  Let set over night in covered dish in refrigerator.

Mama's Cheese Salad

Mama's Cheese Salad

1 Round 1 Inch Thick Longhorn Cheese
2 Small Jars Chopped Pimiento
1 Small Jar Sweet Pickle, Chopped

Directions:

Dice cheese into small cubes, add pimiento and sweet pickle.

Mama's Cheese Salad Dressing:
Beat 1 egg with fork or whisk in small saucepan.
Add:
3 Tablespoons Sugar
3 Tablespoons Water
3 Tablespoons Vinegar

Stir while adding to egg.  Cook over low heat, stirring constantly until mixture thickens and starts to bubble.  Cool in refrigerator, ad to Mama's Cheese Salad.  

Great with Thanksgiving or Christmas Turkey Dinner

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Ruth's Chris New Orleans Style BBQ Shrimp

Ruth's Chris New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
... -20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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Sweet Broccoli Salad

 

Yield: 6 to 8 servings

Ingredients

• 1 head broccoli
• 7 to 8 slices cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/4 cup raisins, optional
• 8 ounces sharp Cheddar, cut into very small chunks
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1/2 cup sugar
• 1/2 cup halved cherry tomatoes
• Salt and freshly ground black pepper 

 

Directions

Cut hesd of broccoli into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, (rasins if desired), and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and gently toss.

Blueberry Shortcake

Makes: 6 servings Prep 20 mins Bake 425° 14 mins Cook 6 mins

Nutrition FactsServings Per Recipe 6

---

• Amount Per Serving
• cal.(kcal)464
• Fat, total(g)26
• chol.(mg)82
• sat. fat(g)16
• carb.(g)56
• fiber(g)3
• pro.(g)5
• sodium(mg)256

---

Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup plus 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter, cut into small pieces
• 1/2 cup cold 2% milk
• 1/2 teaspoon almond extract
• 2 cups blueberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions

1. Heat oven to 425 degrees. Whisk together flour, 2 tablespoons of the sugar, the baking powder and salt. With hands, mix butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Bake at 425 degrees for 12 to 14 minutes, or until lightly browned and cooked through.

2. Meanwhile, combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.

3. In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 tablespoon sugar and beat until stiff peaks form.

4. Slice shortcakes in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half of shortcake on each and serve.

Texas BBQ Sauce

Prep time: 0
Cook time: 0
Yield:

Serving size: 1
Calories per serving: 278.507

Ingredients:
garlic 2 cloves
1 1/2 teaspoons black pepper
1 1/2 teaspoons chili powder
1/2 teaspoon dry mustard

2 cups tomato juice
2 teaspoons Worcestershire sauce
2 tablespoons light brown sugar
2 tablespoons molasses

Directions:

Add first 4 ingredients to a pan, allow the spice mixture to toast for about 30 seconds. Add 2 cups tomato juice. Add the rest of the ingredients and simmer for about 20 minutes and to slightly thicken.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.