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Absinthe Minded





3 oz Gin
1/2 oz Absinthe
1/2 oz Grand Marnier
Dry Vermouth
1 Orange peel


Properly chill 1 cocktail glass. In mixing glass with ice, pour gin and absinthe, and stir. In your cocktail glass, roll 1/2 oz of dry vermouth and throw away the excess. Strain other ingredients into cocktail glass and float 1/2 oz of grand marnier over top. Garnish with orange peel.


photo: dailyplacebo.com

Absolut Lemonade





1 oz Absolut Citron
1 oz Amaretto
2 oz Sweet and sour
Ice
Sprite
Slices of lemon for garnish






Mix alcohols and sweet and sour in shaker. Add Ice and a lemon slice in a high ball glass. Add liquor and top off with Sprite and another lemon slice.


photo: barnonedrinks.com

Little Green Man From Mars







1 Trolli "little green men" novelty candies
1/2 oz J├Ągermeister
1/2 oz Rumple Minze

Use a large shot glass. Place your little green man in the glass. In a shaker with ice, combine the liquors and pour into glass. 




 


photo: cafepress.com.au

Warsaw





3 oz vodka
1 oz blackberry liqueur
1 oz dry vermouth
½ oz fresh lemon juice
Shake. Serve in a cocktail glass. Garnish with lemon twist.




scienceofdrink.com

Berry Red Summer

2 oz. Gin
1 oz. honey liqueur
10 raspberries
1 oz. red grapefruit juice


Mix together the raspberries and honey liqueur at the bottom of your shaker. Pour in gin and grapefruit juice, then shake with ice for about 15 seconds. Use an ultra-fine strainer and pour into a chilled cocktail glass.



drinkoftheweek.com/

Ward Eight

       1 tablespoon Lemon
     1 teaspoon Powdered Sugar
     1 teaspoon Grenadine
     2 ounces Blended Scotch Whiskey

Shake and strain into a Martini glass filled with cracked ice. Add slices of orange and lemon and a cherry.



Photo: marriott.com

Bourbon Black Hawk

2 ounces Bourbon
1 ounce Sloe Gin
Stir and strain into a cocktail glass. Garnish with an orange and a cherry.




Photo: community.livejournal.com


Roasted Garlic

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. 
 
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.



Other ideas: Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.





Photo: noshtopia.com

Guinness® Corned Beef



4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Preheat oven to 300 degrees F . Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

An Extra Kick for Adults:

Sauteed Brussels Sprouts

Wash the sprouts and dry

Cut the ends off and split the sprouts in half

Mince 1 clove of garlic and 1 shallot

Heat the saute pan on high heat until it is hot. Add a few table spoon of olive oil and place the Brussels sprouts flat side down. Let it saute in the pan without touching it for 1-2 mins to caramelize the bottom

Add a pinch of salt and pepper

Add the minced shallots and garlic Stir or toss the brussels sprouts in the pan to mix

De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin

Cook until the liquid has evaporated, turn the heat off and place a lid over it

For the kids:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.







Photo: eataduckimust.com

Denver Omelet

    2 tablespoons butter
    1 medium onion, chopped
    1 cup chopped cooked ham 1 medium green pepper
    8 eggs
    1/4 cup milk
    1 cup shredded cheddar cheese
    salt & freshly ground black pepper
    Heat oven to 400 degrees.
    Grease round baking dish.
    Melt butter in skillet over med-lo heat. Add onion and cook until soft, add ham, cook 2 minutes more.
    Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
    Transfer to prepared dish.
    Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.











Photo:spiritmountain.com

Egg & Cheese Breakfast Burrito


1 flour tortilla (6-in.)
1 egg
1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

    Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
    Microwave on HIGH 30 sec.; stir. Microwave until egg is almost set, 15 to 30 sec. longer.
    Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

Courtesy of The incredible edible egg™

Bacon-Cheddar Breakfast Muffins

1 c. all-purpose flour
1/3 c. quick cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
6 eggs
1/4 c. applesauce
1/2 c. shredded cheddar cheese (2 oz.)
1/4 c. finely-chopped crisp-bacon
1/4 c. chopped fresh parsley


Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-in. muffin cups.
Bake in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 min. Cool in pan on wire rack 5 min.; remove from pan. Serve warm or cool completely

Courtesy of The incredible edible egg™

Chewy Chocolate Chip Cookie

My family loves my cookies very much. I hope that you and your family enjoy them. 

 
2 Sticks chilled UNSALTED butter
1 Cup packed Brown Sugar
    ½ Cup Granulated Sugar
    2 Eggs
    2 tsp Vanilla Extract
    ½ tsp Almond Extract
    ½ tsp Fine Sea Salt or 1 tsp Kosher Salt
    ½ tsp Baking Soda
    2 ½ Cups All-Purpose Flour
    1 package 10-12 oz Chocolate Chips
    1 cup coarsely chopped nuts (optional)
Preheat oven to 375°.
In a separate glass bowl, sift or mix dry ingredients together (flour, baking powder, salt). Set aside.
Chop chilled butter sticks into cubes.
Cream butter and sugars together on medium speed with mixer until light and fluffy.
Add eggs one at a time, beating between each egg.
Add extracts and mix until well blended.
With mixer on, add dry ingredients in small amounts and mix just until blended.
Add chocolate chips.
Drop 1 ½ " dough balls onto greased or parchment lined cookie sheet.
Bake 8-9 minutes or until edges are golden brown. (just the edges!)Let the cookies sit on cookie sheet 3-5 minutes before transferring to wire rack.
Start over on cool cookie sheet.






Photo:obsessedwithbaking.blogspot.com

Whoopee Pies


No one is certain who invented the whoopee pie; folks in both Pennsylvania Amish country and Maine have claimed it. As for the name, one theory is that it comes from children saying "whoopee!" upon finding the moist, chocolaty sweets in their lunch pails. Your kids can experience the same glee after baking their own -- and with pink-tinted filling, the pies will elicit cries of joy on Valentine's Day.


CAKES
    2 cups flour
    ½ cup unsweetened cocoa powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    ½ cup softened butter
    1 cup sugar
    1 egg +
    FILLING
    ½ cup softened butter
    1½ cups confectioners' sugar
    1 cup marshmallow creme
    1 teaspoon vanilla
    Red food coloring (optional)
Heat the oven to 350°. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.
In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.
Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again.
Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.
Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.
Using an electric mixer at medium-high speed, beat all the filling ingredients except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.
To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.
Source: Nancie McDermott from family fun magazine

Cupcakes for Cupid





Cupid's arrow hits the mark with these heart-shaped treats. To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart. You can use boxed cake or homemade.




Source: Family fun magazine

Marinated Filet Mignon





4 (14 ounce) filets
6 mushrooms, sliced
2 slices bacon, quartered
Salt and pepper

Marinade:
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
5 each cloves
1 cup brandy
1 cup burgundy
1 cup vegetable oil

Sauce:
1/2 cup butter
3 tablespoons flour
2 cups beef stock
1 cup marinade
16 whole mushrooms

Make two slits in each filet, about 3 inches long and not quite to the underside. Stuff these with slices of mushroom, bacon pieces and salt and pepper.

Make marinade in a 9 x 9 x 3-inch pan or dish by combining the peppercorns, bay leaves, allspice, cloves, brandy, burgundy and vegetable oil. Place prepared filets in this mixture and refrigerate for 24 hours or more.

Remove and drain filets, when ready to cook. Grill according to taste, rare, medium or well done.

To make a sauce to cover meat, melt the butter in a small saucepan. Stir in flour and brown. Blend in until smooth, the beef stock and marinade. Stir in mushrooms and heat through.

Pour sauce over filets. Decorate with parsley and onion rings.

Serves 4.







Source: Brennan's Restaurant, New Orleans, Louisiana Photo Courtesy: almostgastricbypass.blogspot.com

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.







Source:recipegoldmine.com Photo Courtesy: www.healthyplates.ca

Noodles and Company Mac and Cheese


1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.






Source:momslikeme.com






Black Kettle Pasta with Garlic Butter

 1 cup (2 sticks) butter
1/8 cup white wine
1 tablespoon freshly-squeezed lemon juice
2 to 3 cloves garlic, minced
1/16 teaspoon white pepper
1/16 teaspoon garlic salt
1 tablespoon freshly chopped chives
1 1/2 pounds fresh angel hair pasta, cooked
fresh Parmesan cheese (to garnish )

Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese and parsley.

Makes 8 servings.







Source: Black Kettle Restaurant - Milwaukee, Wisconsin photo:copykat.com


Buffalo Wild Wings Sauces


Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

    1/2 cup butter, melted
    1 teaspoon garlic powder
    1/2 teaspoon onion salt
    1/4 teaspoon black pepper, freshly ground
    1/2 cup Parmesan cheese, grated

Spicy Garlic

    1 Cup Frank’s cayenne pepper sauce
    1/3 Cup vegetable oil
    1 Teaspoon granulated sugar
    1 Teaspoon garlic powder
    ½ teaspoon course ground black pepper
    ½ teaspoon cayenne pepper
    ½ teaspoon Worcestershire sauce

Medium Wing Sauce

    1 cup Frank’s cayenne pepper sauce
    1/3 cup vegetable oil
    1 teaspoon granulated sugar
    1/2 teaspoon cayenne pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon Worcestershire sauce
    1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

    1 Cup Franks cayenne pepper sauce
    1/3 Cup vegetable oil
    1 Teaspoon granulated sugar
    1 ½ teaspoon cayenne pepper
    ½ teaspoon garlic powder
    ½ teaspoon Worcestershire sauce
    1/8 Teaspoon coarse ground black pepper
    2 Teaspoons water
    2 Teaspoons cornstarch

Blazin’

    6 fresh habanero peppers (with seeds)
    5 lemon drop peppers (or other small hot pepper)
    8 jalapenos (with seeds)
    2-3 garlic cloves
    2 cups white vinegar
    1/4 teaspoon ground oregano
    1/4 teaspoon ground cumin
    1/2 teaspoon onion powder
    1/2 teaspoon mustard powder
    fresh ground black pepper
    salt

Mango Habanero

    2 cups Mango Nectar (found in your local grocery store)
    Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
    1 Tbsp corn syrup. (sugar works too)
    1/4 cup Frank’s cayenne pepper sauce
    1/3 cup melted butter

Asian Zing

    2 teaspoons cornstarch
    4 teaspoons rice wine vinegar
    1/2 cup corn syrup
    1/3 cup sugar
    1/4 cup chili-garlic sauce (sriracha!)
    1 tablespoon soy sauce
    1 teaspoon lemon juice
    1/4 teaspoon ground ginger
    1/4 teaspoon salt
    1/4 teaspoon garlic powder

Carribean Jerk

    Tablespoons margarine
    2 Tablespoons minced onion (white and light green parts only)
    1 Cup water
    3/4 Cup ketchup
    1/2 Cup plus 2 tablespoons dark brown sugar
    1/4 Cup apple cider vinegar
    2 Tablespoons white distilled vinegar
    2 Tablespoons Frank’s cayenne pepper sauce
    2 Teaspoons ground black pepper
    2 Teaspoons Worcestershire sauce
    2 Teaspoons lemon juice
    1-1/2 Teaspoons cayenne pepper
    1 Teaspoon dried parsley flakes
    1 Teaspoon cornstarch
    1/2 Teaspoon salt
    1/2 Teaspoon garlic powder
    1/2 Teaspoon dried thyme
    1/4 Teaspoon onion powder
    1/8 Teaspoon ground clove
    1/8 Teaspoon ground nutmeg
    1/8 Teaspoon ground allspice
    1/8 Teaspoon rubbed sage






Source:epicportions.com

Bennigan's Ultimate Baked Potato Soup


Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.











Photo: copykat.com Source: Woman's Day magazine

Sara Lee's Crumb Cake

2 cups sifted cake flour
2 cups light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
1 teaspoons baking powder
2 teaspoon cinnamon
3/4 cup milk


Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup.

To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan.

Sprinkle reserved crumbs over top and bake at 350 degrees for
35 to 40 minutes or until inserted toothpick comes out clean.

Dust warm cake with powdered sugar before cutting.

Photo: sweetpeabaking.com

Sara Lee's Pound Cake

1/2 pound real butter
1 cup powdered sugar
1 cup granulated sugar
3 large eggs
3 tablespoons sour cream
2 teaspoons dry powdered milk
1 2/3 cups cake flour
½ teaspoon lemon extract and vanilla
1 teaspoon corn syrup
1/2 teaspoon baking powder

Preheat oven to 325 degrees. Spray 8 1/2-inch loaf dish with Pam and lightly floured.

Cream butter with sugar on high until light and fluffy. Sift flour, baking powder, and powdered milk;set aside. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes.

Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2-inch thick.






Photo: farsnotoria.blogspot.com

Hidden Valley's Ranch-Style Dressing Mix


DRESSING MIX:
15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING:
1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing

Photo: fooducate.com

Chinese Imperial Palace's Egg Drop Soup





6 cups chicken broth
1 large egg lightly beaten with
1 teaspoon sesame oil
1/4 teaspoons freshly-ground white pepper
4 sliced green onion tops for garnish
Salt to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream in
the egg, use a fork to pull strands of the egg gently. Do not stir
vigorously, you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.








Photo: squidoo.com

Sonic Drive-In Fritos Chili Cheese Wraps





1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas

Directions:
Warm the chili. Mix Frito’s with chili; place chili mixture in the middle of one flour tortilla. Sprinkle shredded cheese and diced onions on top to taste.
Fold one side of the tortilla halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.

Repeat with each tortilla shell. Serve immediately.
Serves 4










Photo: Sonic

Cheesecake Factory Oreo Cheesecake

1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
25 finely chopped Oreo for crust

Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

Slowly add sugar and continue beating cream cheese until mixed well.

Add eggs one at a time and continue to beat until blended.

Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

Stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.









Photo: cookieash.blogspot.comOriginal recipe:rrecipesecrets.net

Macaroni Grill Penne Rustica





2 teaspoons butter
2 teaspoons garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon rosemary, chopped
1/2 cup Marsala wine
1/4 teaspoon cayenne pepper
3 cups heavy cream
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups sauce
12 ounces penne pasta, cooked
3 teaspoons pimento
6 ounces butter
1 teaspoon shallots, chopped
1 pinch salt and pepper
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary



For gratinata sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add mustard, salt,cayenne pepper, and heavy cream. reduce by half of original volume. Set aside.

Penne Rustica: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.











Photo: thegirlwhoateeverything.blogspot.com Original recipe:recipelion.com

Tater Tot Casserole

1 1/2 - 2 lbs. ground beef
1meduim onion diced
1 pkg ore Ida crispy crowns or tater tots (32 oz)
1 can cream of mushroom soup
1 8 oz container sour cream
½ cup milk
2 cups grated cheddar cheese
pepper
season salt
garlic salt
onion powder


Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain. Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish.

In a separate bowl blend together the soup, sour cream and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat .

Top with tater tots, sprinkle with grated cheese over the entire casserole.

Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.





Photo: blackmarks.net

McDonald's® French Fries

2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt


Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work)


Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30
minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The
shortening has to pre-heat for a very long time. It will eventually liquefy. After it has liquefied and is at least
375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)


After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate.

Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full.
Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again for 5-7 minutes until golden
brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt,
maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe makes about 2
medium sized fries.












Photo:McDonald's® Original recipe: scribd.com