279916 juan favorite hot buttered shrimp Recipes

shrimp, butter, melted, garlic cloves, minced, parsley, chopped, paprika, cayenne, sherry wine, soft breadcrumbs

shrimp, any size, peeled, deveined , and tailless, butter for shrimp, garlic powder, per your taste, butter, garlic cloves, minced, heavy cream, white pepper, grated parmesan cheese, mozzarella cheese

butter, softened, butter flavor shortening, white sugar, brown sugar, eggs, creamy peanut butter, vanilla, flour, baking soda, salt

butter or 1/2 cup margarine, softened, sugar (i use in the raw), eggs, well beaten (you can sub with 1 cup applesauce or yoghurt), bananas, mashed, your favorite peanut butter (i use naturally more brand), baking powder, flour (i use wheat), vanilla extract, chopped pecans (optional)

butter, sriracha sauce, garlic cloves, minced, shrimp, cleaned deveined tails on, lemon peel, grated, fresh mint, minced, fresh basil, minced

shrimps with heads on, bamboo skewers soaked in water for at least an hour to prevent from burning, tamarind concentrate (you can buy this at any asian grocery store), water, butter, soy sauce, brown sugar, honey, minced garlic, black pepper

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

creamy peanut butter, margarine, white sugar, light brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda

dry fettuccine pasta, butter, shrimp, peeled and deveined, white wine, lime juice, cilantro, finely chopped, cayenne pepper, salt and pepper to taste

butter, shrimp - peeled and deveined, old bay seasoning tm, lemon juice

raw rice, butter, shrimp, cooked, green onion, eggs, peanut oil, soy sauce, chili oil, sesame oil

corn starch, butter, shrimp, garlic, minced, half-and-half, grated parmesan cheese, chopped fresh parsley, salt to taste, asparagus

onions, chopped, bell pepper, chopped, celery ribs, chopped, garlic cloves, minced, butter, shrimp stock, rotel tomatoes, tomato paste, ketchup, white pepper, tiger sauce, brown sugar, tabasco sauce, worcestershire sauce, salt, fresh ground black pepper, chopped fresh thyme, fresh squeezed lemon juice, shrimp, cooked long-grain rice

saffron threads, dry white wine, spinach leaves--washed thoroughly but not dried, unsalted butter, shrimp, shelled and deveined, salt and freshly ground pepper, olive oil, shallots, minced, garlic clove, minced, heavy cream, shrimp stock or water, tomato or large plum , seeded and cut into 1/2 -inch dice, fresh lemon juice

butter, shrimp, peeled,tails left on,deveined,rinsed with cold water,drained, fresh garlic, crushed,peeled,minced, dijon mustard (optional), fresh lemon , juice of, chipped fresh chives, divided, table salt or 1/2 tsp kosher salt, to taste, paprika, for sprinkling

unsalted butter, shrimp, uncooked, peeled, deveined and chopped into 1/4-inch pieces, shallot, minced, garlic cloves, minced, mushrooms , shopped, chicken stock, white wine vinegar, salt, ricotta cheese, parmesan cheese, freshly grated (more if desired), lime juice, fresh basil, minced, wonton wrappers, egg, beaten to blend (glaze), peanut oil (for deep frying), unsalted butter, garlic cloves, minced, whipping cream, parmesan cheese, freshly grated, fresh basil, minced

shrimp fresh and deveined, margarine or butter, garlic minced, parsley, red pepper

butter, shrimp, cooked and peeled, milk, flour, pesto sauce, fresh cream, garlic, minced, parsley, chopped (optional), salt, parmesan cheese, grated, worcestershire sauce, white pepper, tabasco sauce, angel hair pasta, red pepper, cut in strips, snow peas, trimmed