This is a really nice dessert that is easy to make. I have made it like a pie but my favorite wasy is to make it in tart shells so each person can have there own. I have made this for several parties and it is always a hit. The basis of the recipe came from a Pillsbury pamplet.
This is a Paula Deen recipe for Shrimp Salad. I have made a few changes to suit my family. It is simple and very good. I made it for my Mother-in-Law's wedding and served it with crackers. I was asked for the recipe several times
This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really like spicy.
The base of this recipe came from Food Network, Giada De Laurentiis. It is a great vegetarian meal or with meat added can be a main dish, I like it both ways. It makes a ton of food and if you make sure not to overcook the macaroni I think it would be a great freezer staple. My family and I like things spicy, so you may find that you need to cut down on the amount of red pepper.
I got the base of this recipe from the Food Network, Michale Chiarello. I have adapted it to suit my family so if you look at his recipe and mine they are not the same. This is a very satisfying soup that is very easy to make.
This is something I threw together one day for lunch and it turned out wonderful. I used what I had on hand but I can imagine adding fresh diced tomatoes or even some veggies to this and it still being great. This is defiantly NOT diet food but hey, we all need to splurge once in awhile! Serving and prep time are estimates because I had a large appetite that day and I was in a hurry so I did not pay attention to how long it took to prepare.
This is not like any of the other one's on the site. I have no idea where the "recipe" came from, I Just know it is the only one that is made for holiday gatherings at our house. I have given this to several people over the years and everyone loves it. I am providing the small version of this recipe as when I make it I double it.
I came up with this when I was in a hurry and did not have much in the pantry or fridge. I was very surprised and how well it turned out and have made it several times since then! Prep time includes cooking time for boiling chicken.
I searched the site and saw several recipes that were sort of like this but not exactly so here goes! This takes a little time to put together but is well worth it. I use only fresh carrots and potatoes so I can't tell you if frozen would change the texture or taste. Also, this makes ALOT but then again, I have some big eaters in my family so it works great for us.
This my own creation. We love baked fish but don't like the heavy crust type so I came up with this and everyone loves it. The measurements are an estimation because it depends on how many filets you are cooking and how spicy you want your fish.
This is my version of a recipe I have had for years. I have no idea where I got the original recipe but I have made so many changes that I re-named it. Also the serving amounts are just estimates because my family of 4 eats large portions compared to the average family. The milk or chicken broth in the recipe are optional because the soup mixture may be the desired consistency if the chicken makes enough of its own juice.
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