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Shrimp Scampi
Shrimp scampi is an Italian-restaurant favorite made right in a skillet. Serve these succulent shrimp over a bed of hot fettuccine or angel hair pasta and sprinkle with Parmesan cheese, if desired. Shrimp are sold according to the number of shrimp per pound. A good size shrimp for scampi is 20 to 25 per pound. Very large shrimp tend to be tough and less flavorful. Frozen shrimp should be thawed slowly in the refrigerator just before cooking.
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Traditional Tamales
This is my own personal recipe, developed over the years. This makes a huge batch, enough to eat and plenty for freezing for another day. The chiles are the large dried ones that you see hanging outside doors or under ramadas (ristras) in the Southwest and can be purchased at any grocery store by the bagful (usually in the Mexican spice section) in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country. If using Maseca instead of fresh masa, a 4.4 pound bag of…
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Corned Beef and Cabbage
A slow cooker is an absolutely wonderful and foolproof way to cook your Corned Beef and Cabbage. Corned Beef is widely associated with St. Patrick’s Day in Ireland. The Irish, however, generally cook lamb on St. Patrick’s Day.
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Shrimp Cakes
Crisp and tender shrimp cakes. Serve with horseradish sauce, if desired.
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Pierogi
Pierogi are dumplings that are delicious fried and served with sour cream. These are also good filled with fresh blueberries mixed with sugar for a super dessert.
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Taquitos
These are the best taquitos! I like to serve them with guacamole and sour cream for dipping. They’re certainly not traditional taquitos, but they are delicious.
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Classic Beef Stroganoff
Delicious, tender beef in a creamy sour cream sauce is delicious served over egg noodles. This is a simple recipe that will impress your dinner guests.
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Coq au Vin
Coq au Vin is a classic French stew in which chicken is braised slowly in red wine to yield a rich sauce. Sliced or baby carrots and potato chunks can be added to this, if desired.
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Green Corn Tamales
I got this recipe from the mother of the owner of the Brahma bull breeding ranch just down the road from me. Green Corn Tamales can be made ahead and reheated by steaming.
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French Dip Sandwiches with au Jus
Another winner for your slow cooker! Just the right blend of seasonings guarantees you will love these sandwiches.
