Showing posts with label make ahead. Show all posts
Showing posts with label make ahead. Show all posts

Saturday, May 9, 2015

Macaroni Shrimp Salad

  • 16 ounces elbow macaroni
  • 1 pound shrimp, boiled, peeled and chopped
  • 1 green bell pepper, chopped
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • 4 hardboiled eggs, sliced or chopped
  • 1 cup mayonnaise
  • juice of half a lemon
  • salt, to taste
  • pepper, to taste

Cook macaroni according to package directions.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

Printable Recipe

Tuesday, July 8, 2014

Shrimp Egg Rolls

Shrimp Egg Rolls

  • 4 tablespoons vegetable oil, divided
  • 2 inches fresh ginger, grated
  • 4 cloves garlic, minced
  • 4 green onions, sliced thinly
  • 2 carrots, cut into 1-inch julienne strips
  • 1 small red pepper, cut into 1-inch julienne strips
  • 1 head Napa cabbage, shredded
  • 1/2 cup water
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 20 egg roll wrappers
  • 1 1/2 cups cooked minced shrimp

In a skillet, stir-fry the ginger and garlic in 1 tablespoon of oil about 30 seconds.
Add green onions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the water, soy sauce, and sugar.
Add the Napa cabbage and water mixture. Bring to a boil and simmer 5 minutes.
Add sesame oil, cool for 15 minutes, and strain.
Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 2 tablespoons of filling for each roll.
Place the wrapper with one corner of the diamond closest to you.
Place filling in the center of the wrapper.
Roll the corner closest to you over the filling.
Brush the top corner with water.
Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
Press to seal.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides.
Serve with dipping sauce.

Printable Recipe
Dipping Sauce
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • Pinch of red pepper flakes
    Combine all ingredients in a bowl.

    Store fresh ginger roots in freezer.  It grates easier when frozen.
    Eggrolls may be made ahead and frozen.


    Thursday, May 29, 2014

    Cabbage Rolls

    Cabbage Rolls


    • 1 medium head cabbage
    • 1-1/2 cups chopped onion, divided
    • 1 tablespoon vegetable oil
    • 1 can 14-1/2 ounces stewed tomatoes
    • 1 can 14-1/2 ounces tomato sauce
    • 2 garlic cloves, minced
    • 2 tablespoons brown sugar
    • 1-1/2 teaspoons salt, divided
    • 1 1/2 pounds ground beef
    • 1 cup cooked rice
    • 1/4 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1/4 teaspoon pepper

    In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
    Remove from pot and place in bowl of ice water.
    Remove nine large outer leaves.
    Refrigerate remaining cabbage for another use.
    Remove large vein from cabbage leaves.
    Set aside.
    For sauce saute 1 cup onion in vegetable oil until tender.
    Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
    Simmer for 15 minutes, stirring occasionally.
    For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
    Divide into 9 potions.
    Place meat mixture on each leaf.
    Fold in sides to completely enclose filling.
    Place in casserole dish and top with sauce.
    Cover and bake in preheated 350 degree oven for 1 hour.

    Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.

    Printable Recipe


    Saturday, May 10, 2014

    Farmer's Casserole


    3 cups shredded hash-brown potatoes
    1  cup shredded Monterey jack cheese with jalapeƱo peppers
    1 1/2  cups diced cooked ham or Canadian bacon
    1/2 cup sliced green onions
    4 large eggs, beaten
    2 cups half and half
    1/2 teaspoon salt
    1/4 teaspoon pepper

    Grease a quiche pan or deep-dish pie pan.
    Arrange potatoes evenly in the bottom of the dish.
    Sprinkle with cheese, ham and green onion.
    In a large mixing bowl, combine eggs, milk, salt and pepper.
    Pour egg mixture over potato mixture in dish.
    Bake in pre-heated 350 degree oven for 45 to 55 minutes or until center is set.
    Let stand for 5 minutes before serving.


    Cheddar cheese may be used for Monterey jack cheese.
    Add Tabasco for a bit of a kick.
    May be made ahead several hours or overnight. Cover and refrigerate until ready to bake.
    Serve with sour cream.


    Thursday, May 8, 2014

    Strawberry Cream Pie


    8 ounces cream cheese, at room temperature
    1/2 cup sugar
    1 teaspoon vanilla flavoring
    1 cup chopped fresh strawberries
    8 ounces whipped topping 
    1 pre-made graham cracker pie crust
    sliced fresh berries tossed with sugar for garnish 
    Mix cream cheese, vanilla, and sugar.
    Beat with an electric mixer until light and fluffy.
    Add strawberries.
    Fold in whipped topping.
    Spoon into pie crust.
    Cover and refrigerate for several hours before serving.  
    Garnish each slice with berries tossed with sugar.

    Printable Recipe


    Tuesday, November 12, 2013

    Seafood and Sausage Gumbo

    • 3/4 cup of butter
    • 1 cup of green onions, chopped
    • 1 cup of onions, chopped
    • 2 cups okra, chopped
    • 3 crabs
    • 1 cup tomatoes, chopped
    • 2 cups of tomato juice
    • 1 quart water
    • 2 cups peeled shrimp
    • 1/2 pound of smoked sausage
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 tablespoon file' powder
    • salt
    • pepper
    • cayenne pepper
    • cooked rice
    Melt butter in skillet; Saute green onions and onions until tender; Add okra and crab; Add tomatoes
    In a large stock pot bring to boil water, tomato juice, shrimp, cook 1 minute
    Add vegetables to stock pot
    Melt 3 tablespoons butter; Mix in flour and cook over medium heat until brown; Be careful not to burn flour mixture
    Add some of the 1st mixture to the roux; Add to gumbo
    Brown Sausage; Add to gumbo
    Simmer 1 1/2 hours
    Serve over rice
    1/2 cup of rice to 1 1/2 cup Gumbo

    Printable Recipe

    I was planning on a different recipe today, but our first chilly autumn day is here. So what could be more comforting than a streaming bowl of gumbo and a loaf of crusty bread.  In Mississippi we are blessed with great seafood and fish.  The Gulf of Mexico has the best shrimp and oysters.  If not available in your area buy wild caught.  You can tell the difference in the finished dish.  I make this recipe during the summer when fresh tomatoes and okra are abundant.  I freeze it for a day just like today.  If making it for freezer don't add the roux or sausage before freezing.  Complete recipe when ready to serve.