Shrimp and Corn Soup - recipes

Shrimp and Corn Soup


1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of liquid)
1 cup water


Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.

Serves: 6




Serves 4 as an appetizer, 2 as a main dish


Extra-virgin olive oil
1/2 cup heavy cream
Freshly ground white pepper
8 ounces fresh angel hair or other thin pasta strands, or dried angel hair or other thin pasta strands
3 ounces thinly sliced smoked salmon, cut into thin julienne strips
2 ounces golden caviar (American whitefish roe), salmon roe, or good-quality imported caviar
1 tablespoon minced fresh chives or dill, or whole baby chervil leaves


Fill a pasta pot with water. Add a drizzle of the olive oil. Put the pot over high heat and bring the water to a full boil.
Meanwhile, pour the heavy cream into a large skillet. Add a few grinds of white pepper to taste. Just before you cook the pasta, bring the cream to a boil over medium-high heat and then remove the skillet from the heat and set aside.
Add a light sprinkling of salt to the boiling water. Add the pasta, stir briefly to separate the strands, and cook until the pasta is al dente, tender but still slightly chewy, following the suggested cooking time on the package. (Note that fresh pasta will cook more quickly than dried.)
Drain the pasta. Immediately rinse it quickly under hot running water and then drain again.
Add the pasta, still slightly dripping, to the hot cream in the skillet. Scatter in the smoked salmon strips. Return the skillet to medium heat and cook briefly, tossing with tongs or a pair of forks, just until the ingredients are thoroughly combined and the mixture is heated through. Scatter in half of the caviar and toss quickly again to combine. Taste the sauce and, if necessary, adjust the seasonings with a little salt and white pepper.
Divide the pasta among 4 warm appetizer plates or between 2 larger pasta plates or bowls, transferring it with tongs or forks and then spooning the remaining sauce from the skillet evenly over the servings. Garnish each serving with a little of the remaining caviar and a light sprinkling of chives or chervil.
Serve immediately.





1/2 papaya, cubed
1/2 fresh pineapple, peeled and cubed
2 kiwi fruit, peeled and cubed
1 teaspoon minced, fresh ginger
2 tablespoons orange juice
1 teaspoon sugar (optional)


Mix the fruit in a bowl. Crush the ginger into the orange juice. Sprinkle the fruit with the orange juice. Add sugar if needed.

Yield: 4 Servings

Category: Salads





6 Fresh bratwursts
1 12-ounce can beer (not dark beer)
1 medium onion, Chopped
6 Peppercorns
4 whole Cloves
6 Hard Rolls


Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin.
Serve in hard rolls with coarse grain mustard.

Yield: 6 Servings

Category: Meats, Grill


Chocolate Pecan Pie - recipes

Chocolate Pecan Pie


9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped


Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell. Bake at 375 degrees for 45 to 50 minutes. Cool. Top with unsweetened whipped cream.

Serves: 8


Blueberry Cake with Lemon Buttercream

Blueberry Cake with Lemon Buttercream

Ingredients for Cake:

1-1/2 cups fresh blueberries or
frozen, thawed and well-drained
2 Tablespoons flour
1 egg
1/2 cup sugar
2 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk

Ingredients for Lemon Buttercream:

1/2 cup butter or margarine, softened
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 cup blueberries for garnish


Preheat oven to 350 degrees. Generously grease and flour a 6-cup ring mold. Set aside. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1-1/2 cups flour, baking powder and salt.. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries. Pour batter into prepared mold. Bake 3035 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice. Refrigerate until set, then cut into squares. 7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.






1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks


In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.

Yield: 6 Servings

Categories: Grill, Meats

Granny Kat's Pumpkin Roll - recipe

Granny Kat's Pumpkin Roll


3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar


Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Yield 10 servings

Amount Per Serving Calories: 316 | Total Fat: 14.1g | Cholesterol: 100mg