This is a neat little recipe my Aunt Margaret gave me. (Try to get real baby carrots for this one - they're sweeter and more tender than the processed "baby" carrots in a bag.) This is a nice twist on glazed carrots when you want a special side dish for holiday entertaining. Try this with a good roast beef or baked ham.
A holiday treat! Everyone who has ever tried these luscious currant and butter tarts asks for the recipe. My grandmother made dozens of them every Christmas. She called them "English Butter Tarts". It's a very old recipe she got from a neighbor who came from England. I am including her recipe for the pastry dough she used (contains lard, a no-no these days) but premade or your own pastry works just fine!
If you'd like a zippier take on tradition creamed onion recipes, try these: creamy, curry-spiced sauce with a crunchy cheese topping. If you can't find jarred onions you can peel and boil 1 1/2 pounds small boiling onions. I don't like frozen onions with this recipe as they seem to have a tough little outer skin.
A lovely recipe for shellfish lovers to have on hand for a small dinner get-together. Great with "Sauce Choron"! If you prep the fresh tomatoes and seafood ahead of time it goes together quickly. I first made this for best friends & it was an instant hit. Good with angel hair pasta.
Notes: You want peeled, deveined shrimp, preferably extra-large or large. If scallops, sea or bay scallops. I like to omit the ground cayenne and substitute 2 tsp. ("Flora" brand) Hot Crushed Peppers.
A tasty, creamy sauce that adds the perfect finishing touch, especially nice with many seafood and shellfish recipes. I got the recipe from the Red Lion Inn (in Massachussetts) cookbook, and I use a shortcut to make it simple & fast: a packet of McCormick's Hollandaise Sauce prepared as directed.
Displaying up to 20 pages of results. To see all results, sign in or register.