Thread: Bezzie -

Ok, now that I have a minute to answer the recipe request..and this is a VERY GOOD REASON TO HAVE PERSONAL NOTES!!!!.....lol wish list..lo

anyway- this recipe came from a friend that had invited me to dinner, she paid over 50$ for a dozen buffalo shrimp...I was shocked..so I invited myself back to dinner and cooked for her and her husband...It cost me 20$ and we had 2#! of shrimp!...
my problem is that I make it and dont have an exact recipe. pout. but I can tell the most I can and you can improvise to your taste....

Peel and devein shrimp
coat with favorite batter...I use tempura.
deep fry, drain, keep warm

I use roughly half butter and half louisianna(franks,texas pete,your favorite) hot sauce.
melt n mix and pour over shrimp.

You can serve it over rice or as a snack with a bleu cheese dip...

Also one I created if you like chicken...lol...

chicken breasts/pound til flattened
paint each breast with hot mustard
layer with asparagus,mushrooms,anything that sounds good and feta,provelone,cheddar...basically one meat or veggie and one cheese.
then roll up and let stand in frig till sets...
then dip in egg/then a mixture of flour and italian seasoning bread crumbs..
bake at 350d, til done, roughly around 15-20min...

See my recipes are funny...Im a mood cooker....what ever at the time strikes me as nice, I use for an ingredient...

also, you can fill flattened chicken with cream cheese mixed with itialian seasonings...wrap with bacon slices and grill....thats just wonderful!
and again, add what seems nice to you at the time..

We also cooking now are we?????
Sounds delicious will get wife to try it out......

Very Nice... Kates, you can cook for me anytime..

I wonder if I can contribute a recipe..I'm sure you wont mind:

Special Noodles
Open a packet of 2 minute noodles
place in a bowl and top with water
Wait for 2 minutes
drain water and whatever flavoring that comes with it
Lick your fingers to get the bit that got stuck to your fingers as you added the flavoring
Serve as is the same microwave bowl to save afterwords dish washing

Enjoy.

Carlos! wonderful recipe! here we call that 49 cent ramen noodles...lol
very filling and simple cleaning maybe along with a baggette and a nice wine ....

yum yum

Originally Posted by kassi59

Carlos! wonderful recipe! here we call that 49 cent ramen noodles...lol
very filling and simple cleaning maybe along with a baggette and a nice wine ....

What..?? 49 cents..??!!

No one told me they've gone up... Damn the bloody inflations.

lol

Wow! I just saw a grocer's circular offering them for 19 cents each, no limit....
(I remember them from College....it was the only thing made easily in the coffee maker!)

Most of my leftover noodles are destined to become a salad of sorts: add some greens, some tomato wedges, maybe even some vegetables, a little zesty Italian dressing and off I go!

Here's a real recipe, easy to make, simple clean-up:
Great for All Seasons - "Tammy's Succulent Shrimp"

1 med-** head of cabbage, shredded (cut into strips is ok)
1 lb Feta Cheese, minimum (barrel-cured is best, store-bought brick ok)
2 lbs Ground Sirloin
1-1.5 lbs large Shrimp, cleaned (if using frozen, get the 30-35/bag size)
3 tbl EVOO
1 cup diced onion
2 cans, crushed tomato (soup size cans)
4 cloves garlic, crushed (or 1 heaping tsp prepared garlic)
*basil, oregano, parsley optional according to taste, but remember this isn't spaghetti sauce!

In a 9x14? Pyrex pan, lay out the shredded cabbage evenly, place in refrigerator to chill. Begin by browning the onion slightly in the EVOO until almost transparent. Add garlic, simmering 2 minutes.
1. Add the meat to the pan, browning completely as it picks up the garlic & onion. Next add the crushed tomato, slowly mixing into the meat, and let simmer at low/medium (I know, a bit higher than usual) for about 5-7 minutes - covered.
2. Slowly pour your "meat sauce" evenly over your chilled cabbage, covering the entire top to the edges.
3. Add your (completely thawed) shrimp, arranging across the top of the pan.
4. Next layer is going to be the feta....you will need to eyeball how thick to cut your slices to cover as much across the dish as possible.
5. Cover with foil, slide into pre-heated 375 oven for about 30-40 minutes (or until feta begins to get golden or crack (dry out) along the edges of the slices.

Serve with chilled fresh melon, traditional salad, or Hirotaki Greek Salad and either Sangria or a wine of your choice! For those who don't drink, a citrus flavored ice tea is a wonderful contrast of taste and temperatures!

ummmm ok ... these dishes are making me chops water ... but i have one question ...

Bill ... what is EVOO?
Is it a special kind of veggie oil?

Also Bill ... I luuuuuuuuuuuuuuuuurv your avatar ... hahahahahaha! It looks like me when i get up in the morning!

Um...Ahem...Brent? Tis I, not Bill....

EVOO = extra virgin olive oil

It seems I rubbed someone the wrong way, and will sleeping in alleys for an extended period.......

when i get home again i will give you a recipe for Chauvinist Chili - to die for - sausage, bacon, hamburger, 3 kinds of beans, peppers, wine, onion, tomatoes etc - yum yum - can make it hot or not so hot - will be home in about a week!

Wheres Beezz???
bump

I'mmmm baaack...sorry gang...internet issues...won't get into it or it will hve me steaming and my laptops in the shop...using Dad's computer so might not be on as ofter <boo-hooo...waaaa...cries like a baby over it>

Thanks kate for recipe ...can't wait to try it and all the others...

ez-ez....lol...Ramen noodles were a staple of my college diet...lol...ahhh brings back memories (not all good)...lol

Ann...can't wait to try your recipe...lol

THERES BEEZIE! Thought you were on this huge tour of the Islands!...lol...can you email me? I lost your email addy...bwaa haa...