Creamy Shrimp Newburg

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Creamy Shrimp Newburg
Looking for a dish to cook your sweetie for Valentine's Day while still observing Ash Wednesday? Look no further! Serve this great tasting shrimp Newburg over rice, puff pastry shells, or on toast points. Add a salad or steamed vegetables for a fabulous meal.
shrimp-newburg-with-mushrooms-600x405 Creamy Shrimp Newburg
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Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Ingredients
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Ingredients
shrimp-newburg-with-mushrooms-600x405 Creamy Shrimp Newburg
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Instructions
  1. In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.
  2. Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.
  3. Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.
  4. Beat the egg yolks in a small bowl.
  5. Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend.
  6. Heat to 175 F or until the cream sauce coats the back of a spoon.
  7. Add shrimp and heat through, stirring constantly. Serve the shrimp and sauce over puff pastry shells, rice, angel hair pasta, or toast points.
Recipe Notes

Tips and Variations

  • Sprinkle servings with fresh chopped parsley or chives.
  • Omit the mushrooms or replace them with steamed peas or a combination of peas and carrots.
  • Seafood Newburg: Make the dish with half shrimp and half seared scallops or a combination of shrimp with chunks of mild white fish, lobster, scallops, or crab.
  • Replace the sherry with dry white wine.
  • If you don't have half-and-half, use 1 cup of milk and 1 cup of whipping cream.
  • Spoon some of the shrimp Newburg over eggs Benedict for an elegant brunch dish.

Courtesy of The Spruce.

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Bananas Foster Baked French Toast

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Bananas Foster Baked French Toast
Bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion.
banana-french-toast Bananas Foster Baked French Toast
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Cuisine American
Prep Time 20 minutes + chilling
Cook Time 35 minutes
Servings
Ingredients
Cuisine American
Prep Time 20 minutes + chilling
Cook Time 35 minutes
Servings
Ingredients
banana-french-toast Bananas Foster Baked French Toast
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Instructions
  1. Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.
  2. Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
  3. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.
  4. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes. Invert to serve.
Recipe Notes

Recipe courtesy of Taste of Home.

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New Orleans-Style Scalloped Corn

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New Orleans-Style Scalloped Corn
This colorful casserole is popular for family gatherings in many New Orleans homes.
New-Orleans-Style-Scalloped-Corn New Orleans-Style Scalloped Corn
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Course Dinner
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Dinner
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
New-Orleans-Style-Scalloped-Corn New Orleans-Style Scalloped Corn
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Instructions
  1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat.
  2. In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions.
  3. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.
Recipe Notes

Recipe courtesy of Taste of Home.

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Crawfish Beignets with Cajun Dipping Sauce

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Crawfish Beignets with Cajun Dipping Sauce
Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! You can use shrimp instead.
craw-beignets Crawfish Beignets with Cajun Dipping Sauce
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Cuisine Cajun
Prep Time 20 minutes
Cook Time 5 minutes/batch
Servings
Ingredients
Cuisine Cajun
Prep Time 20 minutes
Cook Time 5 minutes/batch
Servings
Ingredients
craw-beignets Crawfish Beignets with Cajun Dipping Sauce
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Instructions
  1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.
Recipe Notes

Recipe courtesy of Taste of Home.

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Bagel Bread Pudding with Bourbon Sauce

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Bagel Bread Pudding with Bourbon Sauce
We bet you've never thought to use bagels to make bread pudding! This recipe gives you reason to for a delicious result.
bagel-bread-pudding Bagel Bread Pudding with Bourbon Sauce
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Course Desserts
Cuisine Cajun, Vegetarian
Prep Time 20 minutes + chilling
Cook Time 40 minutes
Servings
Ingredients
Pudding
Sauce
Course Desserts
Cuisine Cajun, Vegetarian
Prep Time 20 minutes + chilling
Cook Time 40 minutes
Servings
Ingredients
Pudding
Sauce
bagel-bread-pudding Bagel Bread Pudding with Bourbon Sauce
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Instructions
  1. In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.
  2. Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean.
  3. For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.
Recipe Notes

Recipe courtesy of Taste of Home.

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Molasses-Bourbon Pecan Pie

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Molasses-Bourbon Pecan Pie
Guests’ mouths water when they glimpse this southern charmer.
Molasses-Bourbon-Pecan-Pie Molasses-Bourbon Pecan Pie
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Course Desserts
Cuisine American, Vegetarian
Prep Time 35 minutes + chilling
Cook Time 55 minutes + cooling
Servings
Ingredients
Crust
Filling
Course Desserts
Cuisine American, Vegetarian
Prep Time 35 minutes + chilling
Cook Time 55 minutes + cooling
Servings
Ingredients
Crust
Filling
Molasses-Bourbon-Pecan-Pie Molasses-Bourbon Pecan Pie
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Instructions
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge. Refrigerate.
  3. Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.)
  4. Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into pastry shell. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
  5. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Recipe Notes

Recipe courtesy of Taste of Home.

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Roasted Cheesy Zucchini

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Roasted Cheesy Zucchini
This can be grilled or baked in the oven.
Screen-Shot-2017-05-16-at-6.26.01-PM-600x437 Roasted Cheesy Zucchini
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Course Dinner
Cuisine American, Italian
Prep Time 10 min
Cook Time 15 min
Servings
Servings
Ingredients
Course Dinner
Cuisine American, Italian
Prep Time 10 min
Cook Time 15 min
Servings
Servings
Ingredients
Screen-Shot-2017-05-16-at-6.26.01-PM-600x437 Roasted Cheesy Zucchini
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Instructions
  1. Prep: Wash well. Cut Zucchini in half, long ways down the middle. Preheat oven to 350 degrees. Rub olive oil all over the zucchinis and place on a cookie sheet. Cut X’s on all the zucchini. Take the butter and cut it into slices and place it on top of the zucchini until covered (about 4-5 pieces) Add Season Salt Sprinkle Parmesan and then top with mozzarella. Bake for 15 min or until crispy, you can broil it the last few min to make it crispy.
    Screen-Shot-2017-05-16-at-6.26.01-PM-600x437 Roasted Cheesy Zucchini
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Saucy Island Sandwiches

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Saucy Island Sandwiches
Poppy-Seed-Ham-Rolls Saucy Island Sandwiches
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Cuisine American
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 40 minutes
Servings
Cuisine American
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 40 minutes
Servings
Poppy-Seed-Ham-Rolls Saucy Island Sandwiches
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Instructions
  1. Preheat oven to 350 degrees
  2. In medium saucepan, cook and stir butter, brown sugar, mustard, worcestershire sauce, poppy seeds, and honey over medium heat until butter melts. Keep warm.
  3. Arrange roll bottoms, cut side up, in 2 or 3 quart rectangle baking dishes
  4. Brush with butter mixture
  5. Top each roll bottom with Swiss cheese, tearing slices to fit as necessary
  6. Top with ham, tearing or folding to fit as necessary. Top with Provolone. Add roll tops
  7. Brush roll tops with butter mixture or until cheese melts and sandwiches are heated through
  8. Bake, uncovered, 20-25 minutes
  9. Serve with remaining butter mixture for dipping
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