Quinoa with Roasted Veggies and Tahini Sauce

Quinoa with Roasted Veggies and Tahini Sauce 1 small acorn squash, peeled, cubed, and seeded 2 medium beets, peeled and cubed 6 radishes trimmed and halved 2 medium carrots, peeled and cut into cubes 1 medium red onion, cut into chucks 4 tablespoons extra virgin olive oil 3 tablespoons apple cider vinegar salt and pepper … Read more

Frosted Zucchini Cookies

Frosted zucchini cookies Keep shredded zucchini in freezer for winter ½ cup margarine softened 1 cup sugar 1 egg 2 cups flour 1 tbsp baking soda 1 tsp cinnamon ¼ to ½ tsp cloves (optional) 1 cup finely shredded zucchini 1 cup raisins 1 cup chopped walnuts Frosting ¼ cup margarine softened 1 package cream … Read more

Giant Ginger Cookies

Giant Ginger Cookies To create the chewy texture, be sure to make them with shortening, not butter or margarine. 4 1/2 cups all purpose flour 4 teas. ground ginger 2 teas. baking soda 1 1/2 teas. ground cinnamon 1 teas. ground cloves 1/4 teas. salt 1 1/2 cups shortening 2 cups granulated sugar 2 eggs … Read more

Ginger Cookies

Ginger Cookies 4 1/2 cups flour 4 teas. ground ginger 2 teas. baking soda 1 1/2 teas. ground cinnamon 1 teas. ground cloves 1/4 teas. salt 1-1/2 cups shortening 2 cups sugar 2 eggs 1/2 cup molasses 1/4 cup coarse or reg. sugar for rolling dough in. Laura, I remember your asking for the list … Read more

BBQ Shrimp Pascale Manales (Option 2)

BBQ Shrimp Pascale Manales (Option 2) http://www.tigerdroppings.com/rant/p/12218913/Pascale-Manales-BBQ-Shrimp.aspx Chef Mark DeFelice Pascal’s Manale New Orleans, LA 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don’t whine. DO NOT use margarine! Real butter only.) 2 tablespoons Creole seasoning, to taste; OR 2 – 3 teaspoons cayenne pepper and 3 – 4 teaspoons black pepper, … Read more

New Orleans Menu BBQ Shrimp

New Orleans Menu BBQ Shrimp shared by the smokering http://www.nomenu.com/joomla1/index.php?option=com_content&view=article&id=826:barbecue-shrimp&catid=94:shrimp&Itemid=135 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound 1 Tbs. lemon juice 2 tsp. Worcestershire sauce 1/4 cup dry white wine 2 cloves garlic, chopped 4 Tbs. black pepper (or more!) 1/4 tsp. salt 3 sticks butter, softened 2 tsp. … Read more

BBQ Shrimp

BBQ Shrimp Shared by the smokering group   http://www.deepsouthdish.com/2011/01/new-orleans-style-bbq-shrimp-recipe.html Ingredients 5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled 1 pound (4 sticks) of butter 1/4 cup of olive oil 3/4 cup of Worcestershire sauce 2 teaspoons of hot sauce 4 whole garlic cloves, smashed 1 teaspoon of kosher salt 1 tablespoon of big flake Creole seasoning (like Zatarain’s Big & Zesty – see note) Couple/three glugs of a good bottled beer, optional … Read more