AKA The Shrimp of Death. lol
These smokin' hot shrimp are sure to bring people to tears -- but in a good way. They're great as an appetizer if you use large shrimp as called for in the recipe, but this recipe also makes for a killer sauce for pasta or rice if you use smaller shrimp and remove the tails, as well as peeling them.
This was passed along to me through my gf by one of her co-workers. Not sure where it came from. The original recipe called for crock-pottage, but it's simple enough to do on the stovetop. Serve with warm tortillas and celery sticks. Crumbled bleu cheese makes a nice garnish as well.
This came from Good Seasons, I think, when I bought a cruet. It goes really well on any salad or fresh greens, but I particularly like it over baby spinach. It doesn't take too much. The lemon juice gives it quite the bite. It also makes for a tasty marinade for chicken or fish. (Be sure to note that the nutritional info listed is for the entire cup of dressing, not the little bit you'd actually be putting on your salad.)
Passed on to me by one of my gf's co-workers. This is really pretty much a chili, but if I call it that, my family would never eat it. I told them it was Turkey Taco Soup, and they gobbled it up. The little one even wants it to be a once-a-week thing.
So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening).
A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor.
I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on...
This is a truly tasty way to prepare beef sausages, especially if you use high-quality sausages and the right beer. I prefer a nice ale most of the time, but it's good with stout and porter. Try to stay away from the watery lagers. Oh, and this goes great with mashed potatoes!
My girlfriend makes this for parties and cookouts, and it's always a hit. The recipe was passed to her by a coworker of hers, so I'm not sure where it originated. It can be served immediately, or you can put it all together the night before and heat it up (step 3) the next day. It's really tasty and super-simple!
Last year I grew my own fresh tarragon for the first time, and this was my favourite way to use it. Where it calls for fresh tarragon, definitely use it. If you use dried tarragon there, you're REALLY cheating yourself.