This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day.
This stuff is so good! It starts off sweet and leaves with just a touch of heat. I love it on crackers with a dab of cream cheese and it even tastes good on a spoon. I think you could probably use it in any way that you would use jalapeno jelly. It is becoming a new family favorite. From Ingrid Hoffman
This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!
I made this with left over corned beef and it was delicious. This makes 2 huge sandwiches as written and I could only eat a half even though it was so good. Please judge your appetite and adjust accordingly!
These are actually little flans made in custard cups. You can easily cut the recipe in half to make 3 servings. Recipe is from Gourmet Jan. 2008. Cook time also includes time to let the custards chill.
This is the most requested dessert from Emiril's restraunt. This is a time consuming recipe, but it truly is a show stopper that will be met with raves. Don't skimp and not use a real vanilla bean, your pie will not be nearly as good. Make sure the bananas are ripe, yet firm and cover them completely with the pastry cream to prevent discoloration. It is also important to make sure the pastry cream is stiff in order to cut nice slices.