Shrimp Stuffed Twice Baked
Potatoes
Submitted by: LisaW |
6 large Idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated Cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack |
2 cups Sour cream
salt to taste
pepper to taste
1 pound shrimp, peeled and sauteed
paprika |
|
Preheat oven to 350°F. Begin by washing potatoes, drying them,
and gently pricking them with a fork on the sides. Coat each
potato with vegetable oil, place on foil covered pan and bake
for approximately one hour. Place the butter in a large bowl.
Remove the potatoes from the oven and slice each potato in half.
Gently scoop out the potato and place in the bowl. Using a mixer
on high, mix the potatoes, butter, Sour cream, salt and pepper.
Fold the shrimp and both cheeses into the mixture. Gently stuff
the mixture back into the potato shells, making sure not to
break them. Pile the mixture as high as you can on top of the
potato shells. Sprinkle each potato with Cheddar cheese and
paprika for color. Bake in the oven for approximately 20 to 30
minutes until browned on top. |
Braised
Chicken with Pasta
Submitted by:
Merribuck |
4 boneless, skinless chicken breasts
4 sprigs of fresh rosemary or a teaspoon dried
2 carrots sliced for stir fry
1 rib celery sliced for stir fry
1 yellow onion sliced for stir fry |
1/2 cup chicken stock
1 pat butter or roated red pepper butter (mo-bettah)
3 tablespoons cream
pasta undercooked one minute and drained
salt and pepper to taste |
Sprinkle chicken breasts with salt and pepper on both sides.
Sear chicken in 1 tablespoon olive oil until browned (about 2
minutes a side). Remove to platter. Add vegetables and saute
until onions turn opaque. Return chicken to pan, placing on top
of vegetables. Add chicken stock. Top each breast with a
rosemary sprig or sprinkle dried rosemary over the top. Cover
and braise for 5 mintues.Remove chicken to platter. Add drained
pre-cooked pasta, cream and butter. Toss and finish, cooking the
pasta for approximately one minute.
Note from Merribuck:
Every one of these recipes is
done within 15 to 20 minutes !!!
If using Roasted Red Pepper
Butter (see below) lightly skim the top of each breast just
before serving.
Roasted Red Bell Pepper Butter:
2 red bell peppers
1 pound butter, at room temperature
1/4 cup basil leaves 2 tablespoons lime juice
salt and freshly ground pepper
Roast the red peppers whole over a charcoal flame or under a
broiler, turning until entirely blackened. Remove from the grill
and immediately place in a paper bag. Seal bag and let sit for
10 minutes. Peel off the charred skin and discard. Slice the
peeled peppers open and discard the membranes and seeds. In a
food processor, puree the butter, peppers, basil, lemon juice,
salt and pepper. Divide butter into 4 equal amounts, place each
portion on tin foil, waxed paper or plastic wrap, then roll into
a butter log, approximately 1 1/4-inches in diameter. Return to
refrigerator until butter hardens. To serve, remove from foil,
and slice into 1/4-inch slices. Flavored butter may be kept
refrigerated for up to 1 week or frozen for 6 months. It is
excellent on burgers, veal chops, steaks, baked potatoes, or on
toasted crusty bread.
Variations:
Make this with Lamb Chops: Tastes wonderful! Follow the
directions substituting lamb chops for chicken breasts.
Make with Pork Chops: Sprinkle with Creole Seasoning.
Instead of putting pasta in the pan, cook pasta separately. Add
Creole Seasoning (see below) to pasta, add milk and
butter for a creole alfredo. Take the liquid left in the pan,
reduce until thickened and pour over chops.
Creole Seasoning
8 tablespoons paprika
3 tablespoons onion powder
3 tablespoons cayenne
6 tablespoons salt
5 tablespoons freshly ground black pepper
2 1/2 tablespoons dried oregano
6 tablespoons garlic powder
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
Freeze it in one tablespoon measurements. |
Cheesecake Brownies
Submitted by:
Praying Bear |
Cheesecake Layer:
1-8 oz. package Cream cheese
1/3 cup granulated sugar
1/2 teaspoon Vanilla extract
1 and 1/2 tablespoons. flour
1 egg |
| Soften Cream
cheese. Cream together with the sugar and flour. Add the Vanilla,
then the egg, and mix until smooth. Drop mixture by large
spoonfuls randomly over the top of the brownie batter. Using a
knife, swirl as you would swirl a marble cake. Bake at 350°F for
25 to 30 minutes. Do not overbake. Makes 2 dozen. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
  
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|
bravenet.com