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Yummy - avo and shrimp = heaven!
- Thread starter lisainla
- Start date
The deviled eggs I made for July 4th lasted, literally, 5 minutes. It was a friend's block party,
with a communal potluck. I made two trays, one for the potluck and one to save at the house of the friends whose block it was. I put the first tray down on the potluck table, went back for something else, and when I returned only the parsley sprigs were left. It was like throwing crumbs to hungry pigeons. I can't say it was my recipe because everyone grabbed them at once without anyone tasting them first.
The ones at the house didn't last much longer.
I guess people don't make deviled eggs so often anymore, so the whole country is deviled-egg-deprived.
with a communal potluck. I made two trays, one for the potluck and one to save at the house of the friends whose block it was. I put the first tray down on the potluck table, went back for something else, and when I returned only the parsley sprigs were left. It was like throwing crumbs to hungry pigeons. I can't say it was my recipe because everyone grabbed them at once without anyone tasting them first.
The ones at the house didn't last much longer.
I guess people don't make deviled eggs so often anymore, so the whole country is deviled-egg-deprived.
homemade ice cream sandwiches... Homemade oreo cookies and red/white ice cream
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=53259
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/oreo_sandwiches.jpg
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=53259
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/oreo_sandwiches.jpg
mariadnoca
Moderator
diaOKC's Mexican Shrimp Cocktail
Diane's Mexican Shrimp Cocktail
Mix together:
1 avocado, chopped (or more!)
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup chopped cilantro (stems are OK!)
12 oz V-8 juice
1 T ketchup
2 t Valentina Mex Hot Sauce (find in Mex food section at store; NOT EQUIV to Tabasco)
pinch salt
Add to the mixture:
24 med/lg cooked and peeled shrimp
Divide between 2 oversized margarita glasses.
Serves 2 shrimp lovers. Sooo yummy!
There is alway room for more snacks!!!
Diane's Mexican Shrimp Cocktail
Mix together:
1 avocado, chopped (or more!)
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup chopped cilantro (stems are OK!)
12 oz V-8 juice
1 T ketchup
2 t Valentina Mex Hot Sauce (find in Mex food section at store; NOT EQUIV to Tabasco)
pinch salt
Add to the mixture:
24 med/lg cooked and peeled shrimp
Divide between 2 oversized margarita glasses.
Serves 2 shrimp lovers. Sooo yummy!
There is alway room for more snacks!!!
REC: Blueberry Pie with Cinnamon Bourbon Sauce
I was first attracted to this recipe because of the sauce - but this pie stands on its own. Ultimately, I was not impressed with the sauce, but will include it for those who like to play with their food.
* = see my notes below
From California Mosaic from the Junior League of Pasadena - pg 201
Blueberry Pie with Cinnamon Bourbon Sauce
Sugar Pie Crust *:
1 1/4 cups a/p flour
1/2 cup (1 stick) butter, chilled and cut into pieces
2 tablespoons sugar
pinch of salt
1/4 cup ice water
Blueberry Filling:
1 cup sour cream
3/4 cup sugar
1 egg, beaten
2 tablespoons vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
Pecan Topping:
6 tablespoons a/p flour
1/4 cup (1/2 stick) butter, chilled
1/3 cup pecans or walnuts, chopped *
2 tablespoon sugar
1 teaspoon ground cinnamon
Cinnamon Bourbon Sauce:
1/2 cup (1 stick) unsalted butter
2/3 cup sugar
2 eggs
1/2 teaspoon ground cinnamon
1 tablespoon hot water
1/2 cup whipping cream
1/2 cup bourbon, whiskey, or rum *
To prepare the crust, combine the flour, butter, sugar and salt in a food processor and pulse until crumbly. Add the water 1 tablespoon at a time through the feed tube and pulse until the mixture forms a ball. Flatten the dough into a disc and wrap with plastic wrap. Chill for 10 minutes.
Preheat the oven to 400 degrees. Roll the dough on to a lightly floured surface and fit the pastry into a 9 -inch pie plate. Prick the pastry with a fork and cover with foil. Weight with pie weights, dried beans or rice. Bake for 10 to 12 minutes or until the side is set. Maintain the oven temperature.
To prepare the filling, mix the sour cream, sugar, egg, flour, vanilla and salt in a bowl. Fold in the blueberries and spoon the filling into the baked pie shell. Bake for 25 minutes. Maintain the oven temperature.
To prepare the topping, mix the flour and butter in a bowl until the mixture adheres. Stir in the pecans, sugar and cinnamon. Sprinkle the topping over the pie and bake for 10 to 12 minutes longer or until light brown, covering the crust to prevent overbrowning if necessary. Cool on a wire rack. Chill if desired.
To prepare the sauce, melt the butter in a double boiler over simmering water. Whisk the eggs, sugar, and cinnamon in a bowl until blended and add to the butter. Stir in the hot water and cook for 7 minutes or until the mixture coats the back of a spoon. Remove from over the water and cool slightly. Stir in the cream and bourbon. Serve the pie with the sauce and/or vanilla ice cream.
* Crust - I used Pillsbury refrigerated crust, though this method is similar to the one I use when I make my own.
* nuts - I used pecans - YUM
* Bourbon - This was *WAY* to much bourbon. I think the next time, if I bother with the sauce, I'll use only 1/4 cup, and increase the butter or cream.
~whispers~ Two people consumed this pie inside of 24 hours - it's goooood!
I was first attracted to this recipe because of the sauce - but this pie stands on its own. Ultimately, I was not impressed with the sauce, but will include it for those who like to play with their food.
* = see my notes below
From California Mosaic from the Junior League of Pasadena - pg 201
Blueberry Pie with Cinnamon Bourbon Sauce
Sugar Pie Crust *:
1 1/4 cups a/p flour
1/2 cup (1 stick) butter, chilled and cut into pieces
2 tablespoons sugar
pinch of salt
1/4 cup ice water
Blueberry Filling:
1 cup sour cream
3/4 cup sugar
1 egg, beaten
2 tablespoons vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
Pecan Topping:
6 tablespoons a/p flour
1/4 cup (1/2 stick) butter, chilled
1/3 cup pecans or walnuts, chopped *
2 tablespoon sugar
1 teaspoon ground cinnamon
Cinnamon Bourbon Sauce:
1/2 cup (1 stick) unsalted butter
2/3 cup sugar
2 eggs
1/2 teaspoon ground cinnamon
1 tablespoon hot water
1/2 cup whipping cream
1/2 cup bourbon, whiskey, or rum *
To prepare the crust, combine the flour, butter, sugar and salt in a food processor and pulse until crumbly. Add the water 1 tablespoon at a time through the feed tube and pulse until the mixture forms a ball. Flatten the dough into a disc and wrap with plastic wrap. Chill for 10 minutes.
Preheat the oven to 400 degrees. Roll the dough on to a lightly floured surface and fit the pastry into a 9 -inch pie plate. Prick the pastry with a fork and cover with foil. Weight with pie weights, dried beans or rice. Bake for 10 to 12 minutes or until the side is set. Maintain the oven temperature.
To prepare the filling, mix the sour cream, sugar, egg, flour, vanilla and salt in a bowl. Fold in the blueberries and spoon the filling into the baked pie shell. Bake for 25 minutes. Maintain the oven temperature.
To prepare the topping, mix the flour and butter in a bowl until the mixture adheres. Stir in the pecans, sugar and cinnamon. Sprinkle the topping over the pie and bake for 10 to 12 minutes longer or until light brown, covering the crust to prevent overbrowning if necessary. Cool on a wire rack. Chill if desired.
To prepare the sauce, melt the butter in a double boiler over simmering water. Whisk the eggs, sugar, and cinnamon in a bowl until blended and add to the butter. Stir in the hot water and cook for 7 minutes or until the mixture coats the back of a spoon. Remove from over the water and cool slightly. Stir in the cream and bourbon. Serve the pie with the sauce and/or vanilla ice cream.
* Crust - I used Pillsbury refrigerated crust, though this method is similar to the one I use when I make my own.
* nuts - I used pecans - YUM
* Bourbon - This was *WAY* to much bourbon. I think the next time, if I bother with the sauce, I'll use only 1/4 cup, and increase the butter or cream.
~whispers~ Two people consumed this pie inside of 24 hours - it's goooood!
marsha-tbay
Well-known member
Actually, I was thinking of bringing more Sangria and a homemade butterscotch pie
with real homemade whipped cream smileys/smile.gif!
with real homemade whipped cream smileys/smile.gif!
richard-in-cincy
Well-known member
Here Lisa, I'll throw in a little music.... get those speakers out! Oh - what time's the party?
http://www.ilovewavs.com/Holidays/July4/july4.htm
http://www.ilovewavs.com/Holidays/July4/july4.htm