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MEXICAN SHRIMP COCKTAIL

1 pound medium shrimp, cooked
Salt to taaste
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeno, minced
1 15-ounce can whole peeled tomatoes, chopped OR 1 1/2 cups of freshly chopped tomatoes with their juices
1/2 cup ketchup
1/4 cup chopped cilantro
2 Tbs lime juice
Hot sauce (like Crystal or Tabasco) to taste (about 1 Tbsp to 1/4 cup of Crystal)
1 avocado, cut into medium chunks

If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them. If you have a little extra time and want your shrimp to be extra good, put the shells in 1 1/2 quarts of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid. If you want to skip that step, just bring a medium pot salted water to a boil (a tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.
Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation). Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeno, tomatoes, ketchup, cilantro, lime juice and hot sauce. Gently stir to combine, and chill. Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want.
Add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top. Serve with tortilla chips on the side.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 13 hours ago

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LAYERED BROWNIES....

3/4 cup all-purpose flour
3/4 cup Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup Semi-Sweet Chocolate Morsels

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.
COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 1 day ago

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JERK CHICKEN WINGS..

Toss 6 split chicken wings
1 tablespoon vegetable oil
3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 1 day ago

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KOOL AID PIE........

1 graham cracker crust
1 large container kool whip
1 can sweeten condensed milk
1 pkg. kool aid (any flavor)

Mix the Kool Aid into the Cool Whip. Add the condensed milk and mix thoroughly. Pour into crust and Chill.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 1 day ago

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CHEDDAR BURGER...GRILLED

1 lb Lean ground Beef
3 tbsp Heinz 57 Sauce
1 cup Grated Cheddar Cheese
1/4 tsp Salt
1/2 c Soft Bread crumbs
Sandwich Buns, toasted
1/4 cup Minced onion

Mix the first 6 ingredients together in a bowl. Shape into 5
patties.
Grill or broil to desired degree of doneness.
Serve on sandwich buns; top with additional Heinz 57 Sauce

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 1 day ago

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SWEET POTATO SOUFFLE

4 large sweet potatoes
2 Tbsp. olive oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup brown sugar
1/2 cup frozen orange juice
1 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. cinnamon
1 pinch salt
4 large egg whites
3 Tbsp. white sugar

Preheat oven to 350°F. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender. Drain and peel the potatoes and place in a large mixing bowl. Mash Add the olive oil, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat w with a mixer. Spoon into an oiled, ovenproof dish. Bake about 25 minutes. In a clean chilled bowl, whip egg whites until almost stiff. Gradually add the sugar while beating until soft peaks form. During the last five minutes of cooking the souffle, top with the meringue mixture and return to oven. Remove when the meringue is lightly browned.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 1 day ago

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WHITE CHOCOLATE CAKE WITH RASPBERRIES

Preheat oven to 350F

CAKE...

1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cardamom
1/2 cup sugar
6 Tbsp unsalted butter cut in pieces
2 large eggs
2/3 cup Greek yogurt
1 tsp vanilla extract
1 lb fresh raspberries

CRUMB TOPPING...

1/2 cup flour
2 Tbsp butter
2 Tbsp sugar
heaping 1/2 cup macadamias, roughly chopped
3 or 4 oz white chocolate, cut in chunks

Sift the first 5 ingredients together. Rub in the butter with your fingers until the mixture has the texture of coarse crumbs.
Mix the eggs with the yogurt and vanilla and beat until smooth. Add to the dry ingredients and mix well.
Spread out the dough evenly into a buttered 8x10 baking pan.
Top with raspberries.

Mix the topping by rubbing the sugar, flour and butter together with fingers until crumbly. Add the nuts and chocolate. Sprinkle evenly over the raspberries.
Bake for 40 to 45 minutes until a toothpick comes out clean.
Cool slightly before cutting.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 2 days ago

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GREEK PASTA SALAD...

2 medium tomatoes, coarsely chopped
2 clove(s) (small) garlic, minced
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) red wine vinegar
8 ounce(s) whole-wheat farfalle or similar-size pasta
1 can(s) (15-ounce) chickpeas, rinsed
1 medium cucumber, seeded and chopped into 1/2-inch pieces
1/2 cup(s) crumbled feta cheese
1/3 cup(s) quartered, pitted Kalamata olives
2 tablespoon(s) (or 2 teaspoons dried) chopped fresh oregano

Put a large pot of water on to boil.
Combine tomatoes, garlic, oil, and vinegar in a large bowl; let stand while you cook the pasta.
Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.
Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives, and oregano; gently toss to combine.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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Recipes & Entertaining / 2 days ago

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GRILLED STEAK WITH ITALIAN TOPPING

Grilling Spray
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained
3 tablespoons chopped ripe olives
2 tablespoons Tomato Ketchup
1 tablespoon Worcestershire sauce
4 boneless beef top sirloin steaks
1/2 teaspoon steak seasoning

Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.
Combine undrained tomatoes, olives, ketchup and Worcestershire sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.
Sprinkle steaks with steak seasoning; grill 4 to 5 minutes on each side or until medium done (160°F). Serve with tomatoes.

- Asked by barbb, A Thinker, Female, Who Cares?, Chicago, Other Profession

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