Tuesday, November 26, 2013
I was so happy to find my lost recipe today....I knew how to make it, but needed it for sharing......this is a fantastic recipe for the Holidays..... Shrimp Whatchamcallit I can tell you how to fix it, but it does not have a name. This is the best stuff you have ever eaten, and you DO NOT COOK a thing. 1 bottle of Clamato Juice 1 can of Spicy Hot V-8 juice 1 diced green pepper 1 diced red pepper (I use yellow pepper when I can find them for color as well) 3-4 fresh green onions and tops I also dice up a little bit of Texas 1015 sweet onion (I cut mine with the scissors !) I can of diced tomatoes 1 (or more) finely diced jalapeno peppers Squeeze some fresh lime or lemon juice in this (I use about 2) Add 2 bags of frozen, cleaned, and cooked shrimp. You can use the little ones, too, but I love the big shrimp or use both. Add fresh finely cut cilantro, as much as you prefer Chill over night in the refridg….marinates all the flavors. Add a couple diced avacados and fresh diced tomato just before serving. This looks pretty served in those clear 4 oz. plastic cups.We love the juice, and sometimes add extra clamato and spicy V-8. You can't make any mistakes !! This was a recipe from Weaver, when we had a Thanksgiving Dinner over at his place years ago....
Sunday, November 3, 2013
This is Martha Stewart's recipe.....one of the best angel food cakes I have ever made...I am always losing this recipe, so I am putting it here so I will have it ......I just sprinkle sifted confectionary sugar on the top of mine after it is done.... . Ingredients 1 1/2 cups sugar Scant 1 cup cake flour (not self-rising) 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ounce semisweet chocolate, grated (about 1/2 cup) 12 large egg whites 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract Directions Step 1 Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside. Step 2 In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine. Step 3 Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.