RECIPES FOR DAD--treat that special fella with some easy, pleasing, tempting treats : )
Prawns in Cocktail Sauce
3 cups peeled, cooked prawns or shrimp; 4 tbsp mayonnaise; 1 tbsp creamed horseradish sauce; 2 tbsp tomato ketchup; juice of one lemon or lime; 2 cups torn Romaine lettuce pieces; 1 lemon or lime, quartered
Combine mayonnaise, creamed horseradish, tomato ketchup, and lemon or lime juice into a mixing bowl. Stir in prawns or shrimp and combine well so that all prawns or shrimp are coated with sauce. Divide the torn lettuce pieces between 4 large wine glasses and top with the prawns and sauce. Decorate each glass with a wedge of lemon or lime.
Grilled Salmon with Fresh Mango Salsa
4 (6-ounce) salmon fillets (about 1 inch thick); small amount light cooking oil; salt & pepper
Brush salmon fillets lightly with oil, and sprinkle lightly with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with nonstick cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa, hot fluffy rice, grilled garlic toast, and a basic green salad.
Mango Salsa: 1 mango, peeled and finely diced; 1/4 cup minced red onion; 2 Tbsp chopped cilantro or mint; Zest of 1 lime; 1 Tbsp fresh squeezed lime juice; Salt, pepper, hot sauce to taste
Combine all salsa ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.
White Wine Sangria 1 Bottle of white wine (Riesling, Chablis, Chardonnay, Sauvignon Blanc); 2/3 cup white sugar; 1 cup orange juice; 3 oranges (sliced); 1 lemon (sliced); 1 lime (sliced); 1/2 liter of ginger ale; if desired, add more fruit such as sliced strawberries, peaches, fresh blueberries, raspberries, kiwi
Pour wine in a large clear glass pitcher and stir in orange juice. Add fruit and sugar. Stir well. Chill overnight. Add ginger ale or club soda just before serving.
Savory Beef Bake: In an oven-proof Dutch Oven, brown two
2 pounds beef tips (or cubes of sirloin or top round steak) and one large sliced onion in a small amount of olive oil. Lightly season with salt, black pepper and garlic salt. Brown well over low heat, stirring now and then to keep from sticking. When beef is evenly browned, add one cup of water to hot pan to deglaze the juices and small brown bits. Stir in one 14 oz can of beef broth and one cup of good red wine. Add several bay leaves. Cover and bake at 350 F for at least one hour, until beef is fork-tender. Add more liquid (water, broth, or wine) as needed to keep meat from drying out. Remove bay leaves before serving.
Scalloped Potatoes: Spray a 2 1/2 to 3 qt casserole with nonstick cooking spray. Place a layer of sliced potatoes in bottom of dish. Sprinkle lightly with salt and pepper. Cover potatoes evenly with a layer of shredded sharp Cheddar cheese. Repeat once or twice again. Add enough cream or whole milk to bring liquid to top of potatoes. Top with slices of real butter. Sprinkle top with grated Parmesan cheese. Cover and bake at 350 F for at least one hour until potatoes are tender.
Sensational Seafood Salad
1 (16 ounce) package uncooked sea shell pasta; 1/4 pound bacon; 1 pound cooked shrimp, peeled and deveined; 2 avocados - peeled, pitted and diced; 1 cup shredded Cheddar cheese; 1 cup cherry or grape tomatoes, halved; 1 cup mayonnaise; 1/4 cup lemon juice; 1 tsp sugar; 1/8 teaspoon crushed red pepper; dash of salt & pepper; 4 cups leafy green lettuce, torn
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, and tomatoes. In a small bowl mix mayonnaise, lemon juice, sugar, red pepper flakes and salt & pepper to taste. Mix well and pour over salad, stirring to coat. Chill at least for several hours until flavors have blended. Serve salad over lettuce.
Decadent Chocolate Pudding
1/4 cup cornstarch; 1/2 cup sugar; 1/8 teaspoon salt; 1 cup whole milk plus one pint heavy cream; 1 cup semi-sweet chocolate chips; 1 tablespoon rum; sweetened whipped cream, sliced strawberries, and chocolate sprinkles for garnish
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk and cream, scraping the bottom and sides to blend in all the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk to prevent lumps. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, slowly add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the rum. Pour into individual serving dishes. Cover with plastic wrap and refrigerate for at least one hour. To serve, remove plastic wrap and top each pudding with whipped cream. Top with sliced strawberries and chocolate sprinkles.
"Love Bites" Steak Salad
2 sirloin steaks, cooked medium well, cooled and sliced in thin strips (cut across grain)
2 tomatoes, cut in wedges
1 green pepper, cut in strips
1 c. sliced celery
1/3 c. sliced green onion
1/3 c. sliced fresh mushrooms
4 c. mixed greens, such as Romaine, leaf lettuce, or fresh spinach leaves
1/2 c. teriyaki sauce
1/3 c. dry sherry
1/3 c. salad oil
3 tbsp. white vinegar
1/2 tsp. ground ginger
In a large bowl, combine steak, tomatoes, green pepper, celery, onion and mushrooms. In a screw top jar combine ingredients for marinade and shake well. Pour over beef mixture. Toss to coat well. Cover and refrigerate 2-3 hours. Drain, reserving marinade. To serve, place a handful of greens on each serving plate. Top with about one cup of steak mixture. Pass reserved marinade for dressing. 6 servings.
"Wild Thing" Cheese & Herb Monkey Bread
1 package (24 count) frozen dinner rolls, thawed
1/4 cup melted butter or margarine
1 cup grated Parmesan cheese
1 teaspoon each of dried Rosemary, Sage, Basil, Thyme
1/4 teaspoon garlic powder
Grease a fluted tube bundt pan. Combine cheese with herbs and garlic powder. Dip each piece of roll dough in melted butter and roll in cheese/herb mixture to coat. Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 350° oven for 30-40 minutes or until golden brown and top of bread sounds hollow when tapped. Remove from oven and pan to cool on wire rack.
Golden Potato Casserole
1 pkg hash brown patties (27 oz) thawed and crumbled up
1 tsp salt
¼ tsp pepper
1 medium onion, chopped
1 bell pepper, chopped
1 can cream of chicken or cream of mushroom soup
1 cup sour cream
2 cups grated sharp cheddar cheese
1 1/2 cups crushed corn flakes
1 stick butter, melted
In a large bowl, combine all ingredients except cereal and butter. Stir mixture just until blended, and then spread in greased 9 X 13 baking pan. Mix crushed cereal together with melted butter and spread evenly over top of casserole. Bake at 350 for 45 minutes to 1 hour.
Mama's Saucy Meatloaf
2 pounds ground chuck
1/2 cup cream of tomato soup (from 10 oz can)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
2 tbsp pan drippings from cooked meat loaf
remaining canned cream of tomato soup
1/4 cup water
1 tbsp prepared mustard
2 tbsp brown sugar
Thoroughly mix the ground chuck, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before removing to serving platter and slicing.
Sauce: Heat 2 tablespoons pan drippings, remaining tomato soup, water, mustard, and brown sugar in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Pour sauce evenly over sliced meatloaf on platter.
1 pound medium shrimp, shelled, deveined & rinsed, about 45
1/2 teaspoon garlic powder
15 slices bacon, cut crosswise into thirds
Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks. For dipping sauce: seafood cocktail sauce, BBQ sauce, or ranch dressing.
Beautifully Basic Beef Stew: I made a version of beef stew for dinner the other evening. When I make soup, stew, pasta sauce, chili, etc, it's usually a little different each time. I sort of have a basic idea, and then use what's on hand. This time, I used two different cheaper cuts of beef that were well-marbled. I trimmed the excess fat and cut the meat into bite-sized chunks. I browned the meat well in a little olive oil with a large onion for flavor. I let the meat cook down, and then added enough water to the pan to loosen the good bits and make a nice juice. I added several bay leaves, salt, pepper, and garlic salt. I cut up at least one large potato per person into big chunks, and then added some carrots and celery, also in large chunks. The meat is better in smaller pieces, and the veggies are better in larger pieces. This is the point where you add more liquid. Water, beef broth or red wine (or some of each) are best. (One time when making beef stew, I also added a jar of mushroom gravy with some additional water one time, and it was delicious). Simmer stew covered until meat and veggies are tender, adding more liquid if needed. If desired, you can thicken the stew with flour or corn starch which has been blended smooth with a little cold water before stirring it into the hot stew. Remove bay leaves before serving. Stew is pretty basic, and the simpler the better.
Buttery Baked Shrimp & Bread
2 lbs medium shrimp, peeled, deveined, rinsed, drained
1 16oz bottle Italian dressing (oily style, not creamy)
1 stick real butter, sliced
1 long loaf French bread, halved lengthwise & cut in wedges for dipping
Preheat oven to 350 F. Spread shrimp evenly in a 13in X 9in baking dish. Cover shrimp with Italian dressing and dot with butter slices. Bake for about 10 minutes, until shrimp are no longer gray. Serve immediately with bread wedges for dipping.
Garlic Cheddar Biscuits "wonderful with sliced ham"
2 cups biscuit mix
1 tsp. California--style garlic salt (with parsley flakes)
1/4 tsp. paprika
1 tbsp. sugar
1 cup shredded sharp Cheddar cheese (regular shred works better than fine shred)
2/3 cup milk*
if desired, melted butter for biscuit tops
In large mixing bowl, combine biscuit mix, garlic salt, paprika, and sugar. Stir in shredded cheese. Add milk, mixing well. *The cheese sometimes absorbs the milk, so you may need to add a little more milk to make a softer dough. On floured surface, roll out dough to 1/2 inch thickness. Cut out biscuits and place with sides touching on baking sheet. Bake at 425 F for about 10 to 12 minutes, or until golden brown. If desired, brush biscuit tops with melted butter before serving.
Cheese & Sausage Bites
2 lbs Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp coarsely ground black pepper
1/4 tsp red pepper flakes
1 tsp garlic salt
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1-inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. If desired, serve with a variety of dips like honey mustard, ranch dressing or chili sauce.
Bodacious Beef Brisket: 1 jar (16 ounces) chunky-style salsa or picante sauce; 2 cups water; 1/2 cup molasses; 1/2 cup brown sugar; 1/4 cup cider vinegar; 2 tablespoons Worcestershire sauce; 1 large onion, sliced (about 1 cup); 1 trimmed beef brisket (3 to 4 pounds)
Stir the salsa or picante sauce, water, molasses, sugar, vinegar, Worcestershire and onion together in a 5-quart slow cooker. Add the beef, trimming to fit, if needed, and turn to coat. Cover and cook on LOW for 8 to 9 hours, or HIGH for 4 to 5 hours, or until the beef is fork-tender.
Brown Sugar Pie
2 cups heavy cream
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar, plus 3 tablespoons for sprinkling
1/2 cup whole milk
1 teaspoon vanilla extract
1 (9-inch) pie crust
1 tablespoon unsalted butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. For filling: In a medium bowl, combine heavy cream, flour, brown sugar, 1/2 cup granulated sugar, milk and vanilla. Fit crust into 9-inch pie pan and dot bottom with butter. Pour filling into crust. Combine cinnamon and remaining 3 tablespoons sugar and sprinkle on top. Bake pie until set and center is firm to the touch, about 1 hour. Cool on wire rack.
1 cup butter
2 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3 cups finely chopped Granny Smith, Ginger Gold apples
1 cup chopped nuts
1 6-ounce package butterscotch morsels
powdered sugar for sprinkling
Cream together butter and sugar. Beat in eggs. Add flour, baking soda and powder, salt and cinnamon, beating well after each addition. Stir in apples, nuts, and morsels. Mixture will be very thick. Press mixture into a greased 9x13-inch baking pan. Bake at 350 degrees for 1 hour.
Savory Southern-Style Green Beans & Potatoes
1/2 lb. bacon, uncooked, cut in bite-sized pieces
1 small onion, coarsely chopped
3 cups (approximately) of fresh or frozen cut green beans,
2 medium red potatoes, unpeeled, medium-diced
Chicken stock, to cover1 tsp. sugar salt and freshly ground pepper, to taste
If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. Add the bacon directly into a large saucepan and cook over low heat until it begins to brown. Add the onion and cook until softened, stirring occasionally. If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first, and then add the potatoes to the beans. Pour over enough chicken broth to cover. Add sugar, salt, and pepper. Bring to a boil, reduce heat, cover, and let them low for 20 minutes, or until potatoes and beans are tender.
Margarita Pie with Pretzel Crust: 1-1/4 cups crushed pretzels; 1/4 cup sugar; 6 Tbsp. butter, melted; 1 can (14 oz.) sweetened condensed milk; **1/2 cup lime juice; 1 envelope. Lemon Lime Unsweetened Soft Drink Mix; 1 tub (8 oz.) nondairy whipped topping, thawed, divided; **use a fresh lime for juice; finely grate lime peel for garnish before cutting and squeezing lime for juice
Mix pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill. Mix next 3 ingredients in large bowl. Gently fold in 2-1/2 cups whipped topping; pour into crust. Freeze 6 hours. Remove from freezer 15 min. before serving; let stand at room temperature until slightly softened. Top with remaining whipped topping and grated lime peel.
Sweet & Saucy Grilled Chicken
2 tsp garlic salt
1/2 cup apricot or peach preserves or orange marmalade
2 tsp Dijon-style mustard
2 tsp honey
1 tsp vinegar
1 lb boneless, skinless chicken breast halves Combine all ingredients except chicken in small bowl; mix well. Grill chicken 5 inches (11.5cm) from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce.
Bourbon Fudge Brownies
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Preheat oven to 350F. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350F for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Serves 20.
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