GREAT recipes

[angie]

I made this lasagna for dinner tonight. Oh dear God. Absolutely sinful.

 

 

Scallop and Shrimp Lasagna

 

12 lasagna noodles

3 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons all-purpose flour

2 1/2 cups half-and-half

1 cup grated Romano

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 pound sea scallops, cut in half or quartered if very large

3/4 pound medium shrimp, peeled and deveined

1/2 cup grated Parmesan

 

Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.

 

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

 

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

 

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

 

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

[manicmonday]

I'm going to the store tomorrow to buy ingrediants. I love Lasagna, anyway you can plate it up.

[Lethalfind]

I was watching Everyday Italian on the Food Network and was reminded of a pasta sauce I had as a child when we lived near Boston. It had beef, chicken and seafood in it...I got the ingredients tonight, hamburger, chicken and shrimp. I am going to use a jar of pre prepared marinara, one recipe of alfredo sauce mixed in and add some extra onions and mushrooms and of course top it off with some parmisane cheese...over fresh linguine. I also got some nice bread sticks to dip in the sauce...thats my favorite part of eating at The Olive Garden.

[manicmonday]

I was watching Everyday Italian on the Food Network and was reminded of a pasta sauce I had as a child when we lived near Boston. It had beef, chicken and seafood in it...I got the ingredients tonight, hamburger, chicken and shrimp. I am going to use a jar of pre prepared marinara, one recipe of alfredo sauce mixed in and add some extra onions and mushrooms and of course top it off with some parmisane cheese...over fresh linguine. I also got some nice bread sticks to dip in the sauce...thats my favorite part of eating at The Olive Garden.

 

 

 

Oh God I only go to Olive Garden for the bread sticks and salad.

 

And Red Lobster's cheese bisquits. Those are an orgasm all on there own.

[builder]

This one is so easy my echidna could do it.

 

Fine slice a pound each of golden squash and button mushrooms.

 

Melt a quarter pound of butter, one clove of crushed garlic, in a medium sauce pan, and toss in the sliced squash. Toss until half cooked, and add the mushrooms. Don't overcook the mushies. Make sure they are still firm when serving, or the butter makes them limp.

 

Serves 6 as a side.

[Lethalfind]

Oh God I only go to Olive Garden for the bread sticks and salad.

 

And Red Lobster's cheese bisquits. Those are an orgasm all on there own.

 

Have you ordered their sides of alfredo sauce to enoy with their bread sticks...I love that.

[angie]

I'm going to the store tomorrow to buy ingrediants. I love Lasagna, anyway you can plate it up.

How'd it come out?

[manicmonday]

How'd it come out?

 

 

 

Oh so good, thanks. I had to omit the scallops because I'm terribly landlocked and there are no good ones here.

 

But other than that, goooooooooodddddddddddddddddddd.

[angie]

Oh so good, thanks. I had to omit the scallops because I'm terribly landlocked and there are no good ones here.

 

But other than that, goooooooooodddddddddddddddddddd.

Ohh that sucks. Those are my favorite part.

You are quite welcome. I think the next time I make it I'm going to try lump crab meat and either lobster or the sea scallops again. I'm spoiled, I live on the East Coast. Never ending supply of seafood (Except Alaskan King Crab legs, but we get those on occasion as well).

[manicmonday]

Ohh that sucks. Those are my favorite part.

You are quite welcome. I think the next time I make it I'm going to try lump crab meat and either lobster or the sea scallops again. I'm spoiled, I live on the East Coast. Never ending supply of seafood (Except Alaskan King Crab legs, but we get those on occasion as well).

 

 

Ohhhh, I hadn't thought about lobster in it. God I love sea food. I will try that as well. When I lived in Texas near the beach, sea food was aplenty and it was hard moving back to hell.

 

Did you try the sandwhich? I was going to say, if you try turkey bacon, sprinkle some black peppercorn on it just because it's part of the flavor enhancement. It mixes with the avacodo and yumm

 

And we haven't had updated pics of the baby.............................

[angie]

Ohhhh, I hadn't thought about lobster in it. God I love sea food. I will try that as well. When I lived in Texas near the beach, sea food was aplenty and it was hard moving back to hell.

 

Did you try the sandwhich? I was going to say, if you try turkey bacon, sprinkle some black peppercorn on it just because it's part of the flavor enhancement. It mixes with the avacodo and yumm

 

And we haven't had updated pics of the baby.............................

No I haven't tried the sandwich. Of course I went grocery shopping today....this is why I need to make lists. Oi.

 

Actually I have brand new pics of the little one. I think I'll do that right now.

 

Oh I know what you mean about seafood. I'm an addict. I've considered buying a shack in main and just trapping lobsters all summer long. I suppose I'd have to leave during the winter. God I hate the cold.

[Lethalfind]

No I haven't tried the sandwich. Of course I went grocery shopping today....this is why I need to make lists. Oi.

 

Actually I have brand new pics of the little one. I think I'll do that right now.

 

Oh I know what you mean about seafood. I'm an addict. I've considered buying a shack in main and just trapping lobsters all summer long. I suppose I'd have to leave during the winter. God I hate the cold.

 

I too love seafood anyway I can get it...I love talapia dredged in a flour/parmesan cheese mixture and then fried...its not as heavy as the usual fried fish.

 

I also love how here they put shrimp in a batter and then roll in coconut afterward and then fry, I had never had that until I moved to Florida. They serve it with a hot mango chutney.

 

I am definetly going to try your seafood concotion but I think I might also add some spinach and as you mentioned some lobster and crab. I love scallops, a friend makes them wrapped in bacon...yummy you can eat those like potato chips.

[OmegaManiac]

Beer Battered Deer Butt.

Ingredients:

One hind quarter(hung outside at readily accessable location)

One electric skilet set to high

One sharp knife

Many cold beers

Cut pieces of deerbutt about one inch thick and semi bite size. flop em into the already hot electric skillet dump some beer on it (a little bit of oil is good too) cook em and flip em till they look good enough to eat. stad em with yer knife and enjoy. If your one of those fancy fuckers you can add spices and stuff, but it's really not neccessary. if you have pets keep an eye on your meat!

[phreakwars]

Enchiladas for "white" folk:

 

Filling:

• 
  [ ]2 lbs hamburger (90% or better)
  [ ]1 lb cubed or shredded Velveeta™ cheese
  [ ]1 medium onion
  [ ]1/2 cup enchilada sauce (see below)
  [ ]1 pkg Kraft Mexican shredded cheese blend
  [ ]1 pkg burrito sized flour tortillas

Sauce

• 
  [ ]2 cloves garlic, minced
  [ ]1 teaspoon minced onion
  [ ]1/2 teaspoon dried oregano
  [ ]2 1/2 teaspoons chili powder
  [ ]1/2 teaspoon dried basil
  [ ]1/8 teaspoon ground black pepper
  [ ]1/8 teaspoon salt
  [ ]1/4 teaspoon ground comino (cumin to you whites)
  [ ]1 teaspoon dried parsley
  [ ]1/4 cup salsa (I use Calvin & Cleo's for this recipe)
  [ ]1 can of tomato juice

You'll wanna start with your sauce because it will require a fairly long simmer.

 

Basically you pour your tomato juice in a sauce pan and combine all the other sauce ingredients, bring to a boil, then reduce heat to a simmer, stirring with a whisk occasionally.

 

Next you work on the filling by cooking your hamburger, add diced onion until fully cooked/sauteed, drain any oil, and add 1/2 cup of your sauce mix to the hamburger..place in a large bowl..

 

Next take your cubed or shredded velveeta and mix it into the hamburger mixture until the cheese is melted down and now integrated into the meat. You don't have to use the full pound of velveeta, but some people like them super super cheesy, I usually only use about 1/3 of a velveeta brick.

 

Scoop a decent amount onto a heated flour tortilla and roll into burritos, you should get about 8 of these with 2 lb of hamburger.

 

By this time, your sauce should be ready to go, take about another 1/2 cup of the sauce and pour it on the bottom of a 9x13 cake pan. place your burritos in the pan, I can usually get 6 on top, then 2 side by side on the bottom, should fill the entire pan..

 

Next, pour the remaining sauce mix evenly over the burritos, and cover with the shredded cheese blend.

 

Place in a 350 oven for 30 minutes, and enjoy !!

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[Lethalfind]

Enchiladas for "white" folk:

 

Filling:

[ ]2 lbs hamburger (90% or better)

[ ]1 lb cubed or shredded Velveeta

[phreakwars]

Why it gotta be for white folk?

Simple, I'd post an authentic recipie, but people might not like AUTHENTIC. I have noticed a VERY distinct taste difference in what I call mexican food, and what whites call mexican food, since I have the advantage of being both breeds, I can usually tweek ANY given hispanic dish to make the flavors more suited for American culture.

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[Lethalfind]

Simple, I'd post an authentic recipie, but people might not like AUTHENTIC. I have noticed a VERY distinct taste difference in what I call mexican food, and what whites call mexican food, since I have the advantage of being both breeds, I can usually tweek ANY given hispanic dish to make the flavors more suited for American culture.

.

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I know what you mean, is the more authentic recipe hotter?

 

I would be interested in seeing both actually.

I use similar stuff for my enchiladas however I don't use Velveeta. I actually prefer pulled pork or beef for the filling but hamburger is alot easier.

 

Do you have a good recipe for chicken enchiladas? I like the white sauce for them but I have never found one I like to make at home. A friend who is a chef told me she uses chicken stock and cream cheese w/ onions and green chilis but won't give me the recipe...bitch, lol.

[snafu]

My Uncle on my wife's side loves mexican food (no doubt living in Cal) but only goes to one resteraunt down there because he say's they don't taste authentic. The one he does'nt go to but we went for a reception was fantastic and you can't get that flavor up here. but the place he called authentic used just brown gravy on the buritto I had. What's up with that? Or did I just get the wrong order?

[phreakwars]

I know what you mean, is the more authentic recipe hotter?

No, just more complicated to make, it involves using one of those stone grinders

 

I would be interested in seeing both actually.

I use similar stuff for my enchiladas however I don't use Velveeta. I actually prefer pulled pork or beef for the filling but hamburger is alot easier.

Like I said... it's for white people..

 

Do you have a good recipe for chicken enchiladas? I like the white sauce for them but I have never found one I like to make at home. A friend who is a chef told me she uses chicken stock and cream cheese w/ onions and green chilis but won't give me the recipe...bitch, lol.

Well sure... try

• 
  [ ]1 jar of Ragu Roasted Garlic Parmesan or Classic Alfredo pasta sauce <---THAT'S CHEATING
  [ ]1 cup shredded Cheddar cheese
  [ ]1 tablespoon dried parsley
  [ ]1/2 teaspoon dried oregano
  [ ]1/2 teaspoon ground black pepper
  [ ]1 tablespoon chili powder
  [ ]1/3 cup chopped green bell pepper
  [ ]1 clove garlic, minced

Make a sauce out of all the ingredients (I'm sure you can figure that out without directions) and mix it with your chunked chicken, and fill into burritos and use the red sauce for the topping.

 

Should turn out just fine, if it seems too watery (rarely happens) when you mix it, then add more cheese. Too thick... just a bit of milk !!

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[phreakwars]

My Uncle on my wife's side loves mexican food (no doubt living in Cal) but only goes to one resteraunt down there because he say's they don't taste authentic. The one he does'nt go to but we went for a reception was fantastic and you can't get that flavor up here. but the place he called authentic used just brown gravy on the buritto I had. What's up with that? Or did I just get the wrong order?

No, the brown gravy is probably the authentic sauce, like I said, most people can't really stand the authentic taste, they are used to the red looking stuff.

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[angie]

Here's another one of my favorite Paula recipes.

 

4 medium-sized russet or other baking potatoes, well scrubbed

12 ounces bacon, chopped

8 ounces sliced button mushrooms

1/4 cup brandy

1 tablespoon green peppercorns, drenched in cold water

1 cup cream

Salt and pepper

Butter, for topping

 

Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

 

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

 

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

[Lethalfind]

We went to Olive Garden the other day, I had Shrimp and crab ravioli in a seafood sauce...it was WONDERFUL.

 

I bought some already made Lobster ravioli at Costco thinking that if I made up some alfredo sauce and mixed it with the lobster bisque that I also buy at Costco, that would make a convincing substitute. I also use this lobster bisque to pour over white fish. Its very rich but OH so yummy.

[snafu]

We went to Olive Garden the other day, I had Shrimp and crab ravioli in a seafood sauce...it was WONDERFUL.

 

I bought some already made Lobster ravioli at Costco thinking that if I made up some alfredo sauce and mixed it with the lobster bisque that I also buy at Costco, that would make a convincing substitute. I also use this lobster bisque to pour over white fish. Its very rich but OH so yummy.

 

Anything that has to do with lobster or crab has to be Yummy! Infact any crustration is yummy.

[Lethalfind]

Anything that has to do with lobster or crab has to be Yummy! Infact any crustration is yummy.

 

I was watching Rachel Rays $40 a day show where she tours a town and trys to get through one day on 40 bucks...she was in Fort Lauderdale and had the most dreamy omlette made with crab...oh my god did it look like a dream. I'm going to get the recipe off www.foodnetwork.com, thats a great source for recipes.

[manicmonday]

I was watching Rachel Rays $40 a day show where she tours a town and trys to get through one day on 40 bucks...she was in Fort Lauderdale and had the most dreamy omlette made with crab...oh my god did it look like a dream. I'm going to get the recipe off www.foodnetwork.com, thats a great source for recipes.

 

 

I love that show, but I hate that they act like every one spend 40 bucks per day on vacation just for food. I'm all about spending money, but if you have children with you, forget about it.

 

That said, the omlet sounds great.