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09-14-2006, 07:44 AM
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09-14-2006, 09:31 AM
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Everybody has been so nice and sending me recipes so i am sending ya'll one...my hubby HATES spinach but he tears this up and asks for more!!!Kids even like it!!!
Spinach and Artichoke Casserole 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry 1 can (133/4 oz.) artichoke hearts drained and chopped-i use the marinated kind 1/2 cup heavy whipping cream salt and pepper to taste 2/3 cup parmesan cheese-i use more cuz he loves cheese! 1 package (8 oz.) cream cheese, softened 1 cup whole milk Preheat oven to 350*. combine spinach, artichokes, cream, salt ,pepper and 1/3 cup parmesan cheese(you can use more-i do ) Use mixer at medium speed(i use a wire whisk) beat cream cheese till fluffy.Gradually add milk till well blended Spoon spinach mixture into shallow casserole then put milk/cheese misture on top and sprinkle with reamaining parmesan Bake about 15-30 minutes or until edges bubble and cheese melted. It is really good and i make large batches of it for thanksgiving and christmas and there is NEVER any left over!!!Good luck and hope ya'll like it!!!! |
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09-14-2006, 10:40 AM
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#3 |
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Donating 4WT 500 Club Member
Join Date: Sep 2006
Location: Tontitown, Arkansas
Posts: 2,475
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Grilled Shrimp - YUMMY
This recipe for grilled shrimp is so wonderful and easy. It's also very pretty on skewers. Add some pasta, salad, and some wine and it's a very romantic dinner!
The recipe is as follows: 2 lbs large shrimp, peeled and deveined 3 cloves garlic, minced 1 medium yellow onion, small diced 1/4 C minced fresh Italian Flat Leaf Parsley 1/4 C minced fresh basil 1 tsp. dry mustard 2 tsp. Dijon mustard 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 C good olive oil 1 lemon, juiced Combine all the ingredients and allow them to marinate for 1 hr or over night. (refrigerate) Skewer the shrimp. Heat a grill and cook only a couple minutes till done. Don't over cook or shrimp will become chewy and tough. Note ** I leave the tails on, it's a much prettier presentation this way.  If you'd like the pasta recipe, here it is. (Fettuccini Alfredo) 18 ounces FRESH (don't use dry pasta, it doesn't adhere to the sauce well) fettuccine 2 1/2 C heavy cream 1/2 cup fresh lemon juice (must be fresh, do not use lemon juice in a bottle) 12 TBSP unsalted butter 2 C grated parmesan 2 tsp. grated lemon zest pinch nutmeg (grated or ground) salt and freshly ground pepper Cook pasta in large pot of boiling salted water until firm but done. Stir 2 Cups of the cream and lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally. Remove from heat. Add the pasta and toss. Add the remaining 1/2 Cup of cream, and parmesan to sauce. Stir till smooth. Add the lemon zest, nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. This is sooooo good!! 
__________________
~_/> , /\/\ ,,, Sheryl When I grow up I want to be a horse whisperer! |
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09-14-2006, 06:20 PM
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Donating 4WT 500 Club Member
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09-14-2006, 06:24 PM
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09-14-2006, 06:34 PM
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Donating 4WT 500 Club Member
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09-14-2006, 06:57 PM
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09-14-2006, 07:08 PM
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Donating 4WT 500 Club Member
Join Date: Sep 2006
Posts: 6,025
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You got it! I will send you some recipes.. Last edited by Gina; 09-14-2006 at 07:11 PM. |
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09-14-2006, 06:41 PM
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#9 |
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Senior Member
Join Date: Sep 2006
Location: Jersey
Posts: 211
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Mmmmmm!!! That Spinach Arichoke casserole sounds like it would make a good dip with corn chips!!
If you want good authentic Italian recipes... PM Carolyn... she's an Italian gal from Jersey with all kinds of good family recipes!
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