Messages: 13,693 - Threads: 706
1/2 pounds medium to large shrimp
1 to 1 1/2 sticks butter
Garlic powder and Italian seasoning to taste
Fresh Rosemary sprigs
1 or 2 tubes Pillbury cresent roll uncut sheets
Shredded Mozzarella cheese
Garlic powder and Italian seasoning to taste
Light olive oil
Skewer onto Rosemary sprigs (2-4 shrimp per sprig should be a bit of space between each shrimp)
Refrigerate briefly while making rolls
Begin melting butter while making cresent rolls
Remove cresent roll from package and cut tube in half
Unroll and cut into quarters
Sprinkle seasoning onto cresent rolls to taste (I use a lot)
Put generous amounts of cheese in each
Roll cheese into the cresent and press to seal middle and ends
If desired brush with melted butter or egg
Add seasoning to butter for the shrimp and spread some on the shrimp
Place the rolls in the oven at 375 then put the sh... more »
8 oz. of noodles (preferably thin)
1 lb. of seasoned shelled mini shrimp
1 cup of whole kernel corn
1 cup of grated cheese
1/4 cup of chopped sweet peppers
1/4 cup of onions
1 can of sliced mushrooms
1. Cook noodles as instructed on the packet.
2. Drain water and put noodles in a large mixing bowl.
3. Add 1/2 cup of cheese, peppers, onions, mushrooms, corn and mix thoroughly.
4. Grease a baking dish/casserole dish and pour mixture into dish.
5. Preheat oven at 350 degrees.
6. Sprinkle remaining cheese on top of the mixture then place in the oven for 25-30minutes.
You (collectively) do a great job all year - with a very light touch.
Season's Greetings to ye all.
P.S. And I'm delighted to note that ye deleted even less of my posts this year than last year and the year before that - if I keep behaving myself, ye'll be out of a job. (Dinnae worry - I'll make sure I submit a few posts worthy of deletion in 2012. Suggestions by PM please.)
There was never a "tradition" for my family growing up as to Chrristmas Eve. In my own household, though, the Mr. loving his seafood so, it's always a fishy feast.. Tonight, clams steamed in wine with sausage, crabcakes, and prawns, a green salad and artichoke hearts, Dartk chocolate for dessert.
I raise my my glass to you TT'rs may you all have a wonderful holiday, and a prosperous new year!
The instructions say after you roast the Turkey, or in my case the '1kg pre-prepared Turkey Breast', you are supposed to take it out of the oven and leave it to 'rest' for 10 minutes.
Whats the point of that? Its not like it jumping around in the oven!
Don't fancy eating half-cold turkey!
Anyone here an experienced cakeroll / jellyroll filled-cake baker? Hints requested, please. I made a chocolate ice-cream-filled rolled cake today for the first time, using a recipe my friend says is reliable. I baked for the full time listed in the recipe, a toothpick came out clean. The cake came out just fine (tasty), and with 1-inch of overdone edge/corner trimmed off it rolled up easily in the powder-sugar coated towel. I cooled for 1 hour, seam side down. But the center sections cracked as I unrolled it to fill it. I spread it with softened ice cream anyway, and was able to re-roll it to freeze, wrapped in waxed paper. I'm thinking the ice cream will serve as glue to keep the cake together, and to conceal the cracked lines I will dust it with powdered sugar (or maybe coat with melted semi-sweet chocolate)?
Can you tell from my description what might have gone wrong? ... more »
If I freeze a kg of fresh tomatoes, when they're frozen are they still going to be 1kg??
Short of going out and getting an oven thermometer in a foot of new snow, does anyone have any clever checks of oven temperature? I suspect mine is not what it should be but hate to just push it up randomly. I am trying to make cookies and cooking them way longer than recommended they still seem a bit underdone.
Figgy pudding (or it is often referred to as plum pudding or Christmas pudding) is a traditional British dessert that is served after a large dinner Christmas Day. Recipes date back to the 17th century, and many families in England make the pudding following the same directions that generations of ancestors before them have used.
*It is customary to make the pudding on the 25th Sunday after Trinity (this is generally in November).
*The pudding is best when it has been allowed to age (4 to 5 weeks is common practice in Eng... more »
So many variations in the recipe. Apparently North Americans add coffee powder, chocolate, shallots, molasses.
Does anyone have a classic north European recipe? (Not for a bread machine, fussy aren't I?)
The pumpernickel flour I have lists these ingredients for a loaf but has no instructions:
10g sugar (optional)
I assume that I would dissolve the yeast in the water, which should be warm, mix all the other ingredients together, stir the yeast into them and knead. Then let the dough rise for how long? Punch down and allow to rise again? For how long? Bake for how long at what temperature?
Anyone use an electric pizzelle maker and if so, what brand. (and why won`t my question mark type.) I`ve used an old pizzelle iron that makes one at a time, over gas or wood fire and love it but it`s a full day project.
So I bought an electric iron and hate the results: it cooks them too quickly and unevenly and I have to put trays of them in the oven on low heat to crisp them. And they`re too thin and a bit sugary --- and yes, I`ve tried a number of recipes including my Aunt Bernadine`s. It`s the damned iron: ``Chef`s Choice`` -- the only one available up here.
I've never had it with anything but seafood & a brief internet search suggests likewise.
Yesterday, I used it in a bread roll with cold roast chicken, tomato & cucumber. Delicious!
Does anyone else use tartare outside their seafood recipes?
Welcome & Getting Started
Our Community Guidelines and Community FAQs will help you get started.
Businesses and commerical interests please note, this is a strictly no advertising community. Our members do not tolerate solicitation or guerilla marketing, and accounts are for individual travellers only.
Email: email@example.com with feedback or questions.
Featured threads on this branch
Juices of the world!
Americans drinking - gasp - tea?!
Favourite sweets around the globe
Nominate the best threads in this branch by clicking on the trophy icon in any thread. We'll highlight your choices here, or on our homepage.
Join us on Facebook & Twitter
Follow us on Twitter @lonelyplanet for the best in travel tips and inspiration.
If you’re on Twitter, tag your travel related tips with #lp and we’ll share the best of them with our community of followers.
Check out all our reviewed and recommended accommodation and book online.