Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

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Succulent shrimp scampi

Ingredients

2 lbs fresh large or jumbo shrimp
1 onion, chopped
4 cloves garlic, minced
1/2 cup (1 stick) butter
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp steak sauce

1/2 tsp worcestershire sauce
1/4 tsp hot sauce

How to prepare

1. Peel and devein shrimp.
2. Melt butter in a large skillet over medium-high heat, being careful not to burn it. Add onions and garlic and cook, stirring constantly, for about 4 minutes or until onions are translucent.
3. Add lemon juice, tarragon, steak sauce, worcestershire sauce and hot sauce. Bring to a boil.
4. Add shrimp and cook, stirring constantly for 3-5 minutes, or until shrimp turn pink.
5. Serve over angel hair pasta or fettucine. Sprinkle with chopped fresh parsley.
Prepared 2/6/95 by teresa lux from the bubba gump shrimp co. Cookbook. From: mike n maty

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Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Nuoc cham ( vietnamese hot sauce )

Ingredients

1 garlic clove minced
1/4 tsp pepper flakes red, crushed
2 tbsp fish sauce
2 tsp sugar
1 tsp lime peel minced
2 tsp lime juice
3 tbsp water

How to prepare

Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings.

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Caramelized chicken with garlic and ginger

Ingredients

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Salt and pepper
2 tbsp cooking oil
2 med onions, chopped
Glaze
4 tbsp tomato sauce
2 tsp worcestershire sauce
1 tbsp honey
2 tbsp vinegar
1 tbsp soy sauce
2 garlic cloves, finely chopped
Sm piece fresh ginger, finely chopped

How to prepare

Preheat oven to 200c/400f put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a sm bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. – serves 4

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Golden mushroom chicken thighs

Ingredients

6 chicken thighs
1 can golden mushroom soup

How to prepare

Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings

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Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

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French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

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