HomeUncategorized } ~Pop Corn Shrimp~

} ~Pop Corn Shrimp~

Posted in : Uncategorized on by : wesleytyler

 

 


Joe's Crab Shack Pop Corn Shrimp

Notes:

This is a great take on pop corn shrimp. The secret ingredient is the
brown sugar that aides making a really unique batter.

Ingredients:

1 lb Small Fresh Shrimp (cleaned and shelled)
4 Tbs Corn Starch
2 Eggs Beaten
1/4 C Water
1 C Cracker Meal
1 tsp. Garlic Powder
1 tsp. Creole Seasoning
1 tsp. Brown Sugar
1/3 C Plain Bread Crumbs
1/3 C Flour
1 1/2 tsp. Tobasco Sauce
1/2 tsp. Paprika

Preparation:

Place shrimp in a bowl, add garlic powder, brown sugar and Tobasco
Sauce and mix well.

Marinate shrimp for 1/2 hour in refrigerator.

Beat egg and add water, blend well, set aside. Mix flour, cracker
meal,bread crumbs paprika and creole seasoning together and blend
well.

Assemble for frying of shrimp: one bowl for corn starch, one bowl
for egg wash, and one bowl for cracker mixture.

Heat oil for frying, use your favorite form of deep frying.
One piece at a time, dust shrimp with corn starch, then place lightly
in egg wash then roll in cracker crumb mixture. Fry until done.

Shrimp will float to top when cooked through, remove when done and
place on paper towels.

Serve with your favorite tarter or sea food sauce.

~CopyKat~


Please follow and like us:

Posted in : Uncategorized on by : wesleytyler

The Stability of Coconut Oil
Unsaturated oils in cooked foods become rancid in just a few hours, even in the refrigerator, one reason for the "stale" taste of leftovers. However, according to Peat, eating fresh unsaturated fats is even worse, because once inside the body, they will oxidize (turn rancid) very rapidly due to being heated and mixed with oxygen. Not so with coconut oil. Even after one year at room temperature, coconut oil shows no evidence of rancidity even though it contains 9% linoleic (omega - 6) polyunsaturated acid. Peat theorizes that coconut oil may have antioxidant properties, since the oil doesn't turn rancid and since it reduces our need for vitamin E, whereas unsaturated oils deplete vitamin E.

Thyroid-Stimulating, Anti-Aging Effects of Coconut Oil
Many researchers have reported that coconut oil lowers cholesterol (Blackburn et al 1988, Ahrens and colleagues, 1957). In 1981, Prior et al. showed that islanders with a diet high in coconut oil showed no harmful health effects. When these groups migrated to New Zealand and lowered their daily coconut oil intake, their total cholesterol and especially their LDL cholesterol - the so-called evil one - increased. The cholesterol-lowering properties of coconut oil are a direct result of its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL-cholesterol) is converted by enzymatic processes to the vitally necessary anti-aging steroids, pregnenolone, progesterone and DHEA. These substances are required to help prevent heart disease, senility, obesity, cancer and other diseases associated with aging and chronic degenerative diseases.

Weight Loss Stimulating Properties of Coconut Oil - a Direct Result of Thyroid Stimulation
In the 1940's farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer causing drug). In the late 1940's, it was found that the same anti-thyroid effect could be achieved by simply feeding animals soybeans and corn.

Anti-Cancer Effects of Coconut Oil
In 1987 Lim-Sylianco published a 50-year literature review showing the anti-cancer effects of coconut oil. In chemically induced cancers of the colon and breast, coconut oil was by far more protective than unsaturated oils. For example 32% of corn oil eaters got colon cancer whereas only 3% of coconut oil eaters got the cancer. Animals fed unsaturated oils had more tumors. This shows the thyroid-suppressive and hence, immuno-suppressive effect of unsaturated oils. (Cohen et al. 1986).

When Albert Schweitzer operated his clinic in tropical Africa, he said that it was many years before he saw a single case of cancer. He believed that the appearance of cancer was caused by introduction of the European diet to the Africans. Many studies since the 1920's have shown an association between consumption of unsaturated oils and the incidence of cancer.

Antimicrobial (Antiseptic) Effects of Coconut Oil
Coconut oil contains medium chain fatty acids such as lauric (C-12), caprylic (C-10) and myristic (C-14) acids. Of these three, coconut oil contains 40% lauric acid, which has the greater anti-viral activity of these three fatty acids. Lauric acid is so disease fighting that it is present in breast milk. The body converts lauric acid to a fatty acid derivative (monolaurin), which is the substance that protects infants from viral, bacterial or protozoal infections. This was recognized and reported in 1966 (Jon Kabara). Work by Hierholzer and Kabara (1982) showed that monolaurin has virucidal effects on RNA and DNA viruses, which are surrounded by a lipid membrane. In addition to these RNA and DNA viruses, in 1978, Kabara and others reported that certain medium chain fatty acids, such as lauric acid have adverse effects on other pathogenic microorganisms, including bacteria, yeast and fungi. These fatty acids and their derivatives actually disrupt the lipid membranes of the organisms and thus inactivate them (Isaacs and Thormar 1991; Isaacs et al. 1992). This deactivation process also occurs in human and bovine milk when fatty acids are added to them (Isaacs et al. 1991).

Please follow and like us:

Posted in : Uncategorized on by : wesleytyler

Asian dish Red & White Prawns or Shrimp
1 Lb Raw Shrimp or Prawns
6oz mangetouts i used sugar snap peas
1/2 Egg White
1 tsp brown sugar
1tbsp cornflour i used cornmeal
2.5 cups of veggie oil
1 tbsp chopped green onion
1 tsp ginger root fresh i use frozen
1 tbsp lt soy sauce
1 tbsp rice wine or dry sherry i used rice wine vinager
1 tsp chili bean sauce i used Mrs Dash Spicy
1 tbsp tomato puree i used Mrs dash tomato and a dash of Heinz ketsup

Heat wok and 3 tbsp oil “i used grape seed oil with shallots” add beans stif fry 1 min add sugar stir fry 1 min more pour in centre
of warmed serving plate.

add all oil heat add shrimp cook 1 min till done
remove shrimp to a paper towel lined plate to drain. remove all but 4 tbsp of the oil.
add onion and ginger to wok, return shrimp to wok, stir fry add sherry, soy sauce, blend well,
remove half the shrimp to warmed serving tray, add chili bean and tomato, blend well
remove shrimp to other end of serving tray.


yummy!
-=—==-=-==-=-=-=-=-=-=-=-==-=-=-=-=-=-=-

Please follow and like us:

million $ pie

Posted in : Uncategorized on by : wesleytyler

Million Dollar Pie

Sweet and fruity, the perfect summertime treat! Makes 1 – 9 inch pie (8
servings).

1 (9 inch) pie crust, baked
1 (3 ounce) package cream cheese
1 (8 ounce) can pineapple
tidbits, drained with juice reserved
1 banana, peeled and sliced
1 quart fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
3 cups frozen cool whip, thawed
1/2 cup flaked coconut, toasted
1/2 cup slivered almonds, toasted

Directions
Slice the strawberries and combine them with sugar,
corn starch. Mix well.

In a medium saucepan cook the strawberry mixture over
medium heat until thickened. Set aside to cool.

Cream together 2 tablespoons of pineapple juice and
cream cheese. Spread mixture in the bottom of the pie crust

Slice the bananas on top of the cream cheese and pour
the drained pineapple tidbits over the top of the bananas.

Pour the strawberry mixture over the cream
cheese/banana filling. Add Cool Whip and
sprinkle the top with toasted coconut and nuts. Serve.


avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0509-3, 03/01/2005
Tested on: 3/1/2005 11:43:58 PM
avast! – copyright (c) 2000-2004 ALWIL Software.
http://www.avast.com

Please follow and like us:

St. Patty’s Day Fare

Posted in : Uncategorized on by : wesleytyler

 


SHAMROCK SANDWICHES
Dill and Dijon mustard add zip to the creamy corned beef filling in
these party sandwiches. For a fun variation, substitute horseradish
for the mustard and garlic powder for the dill.

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2-1/2 ounces) thinly sliced cooked corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill sprigs, optional
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add
corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock
cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with
remaining bread. Garnish with dill if desired. Yield: about 16
sandwiches.

POT O' GOLD POTATO SOUP
This golden soup may not be what you expect to find at the end of
the rainbow, but you'll treasure its rich flavor.

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2 cans (14-1/2 ounces each) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 teaspoon garlic salt
1/8 to 1/4 teaspoon chili powder
1/2 cup sour cream
In a 3-qt. saucepan, saute celery and onion in butter for 2-3
minutes. Stir in broth; bring to boil. Reduce heat. Add potato
flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt
and chili powder. Cook and stir until cheese is melted. Just before
serving, add sour cream and heat through (do not boil). Yield: 6
servings.

BLARNEY STONE BARS
A lip-smacking layer of tinted frosting is the crowning touch to
these butterscotch bars laden with crunchy pecans.

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and
vanilla. Combine flour, oats, baking powder and salt; add to the
creamed mixture. Fold in the toffee bits and pecans. Spread into a
greased 9-in. square baking pan. Bake at 350 degrees for 20-24
minutes or until a toothpick comes out clean. Cool on a wire rack.
Add food coloring to frosting; spread over the bars. Cut into
diamond shapes. Yield: about 3-1/2 dozen.

LEPRECHAUN LIME DRINK
You won't need the help of lucky little elves to ready this
refreshing lime concoction.

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tablespoons sugar
2 cans (12 ounces each) lemon-lime soda, chilled
1 to 2 cups crushed ice
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and
ice. Pour into glasses. Yield: 7 cups. Nutritional Analysis: One 1-
cup serving (prepared with sugar-free sherbet and diet soda) equals
209 calories, 62 mg sodium, 6 mg cholesterol, 49 gm carbohydrate, 1
gm protein, 2 gm fat. Diabetic Exchanges: 3 fruit, 1/2 fat.


avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0509-3, 03/01/2005
Tested on: 3/1/2005 11:41:51 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Please follow and like us:

Keep It Secret Marmalade

Posted in : Uncategorized on by : wesleytyler

 
 

folklore from
America's
Old South will be as interesting as the taste of this
unusual
breakfast spread".

Every household in old Mobile had a few recipes which were
handed down with admonitions not to give everybody the
directions. If one wished to have a good idea of the exact
ingredients and the true cooking  method for some dish, one
had to talk to three ladies of the same family on the same
day, before
they could decide how to edit the recipe before passing it
on.

Here's a delicious marmalade nobody could ever quite figure
out. The lady who made it, unmarried, childless, on her
deathbed wrote it out for her faithful grocery delivery boy
who not only brought her groceries but mailed letters,
picked up the newspapers, all that. This mystery
marmalade is equally good on hot
biscuits, muffins, and pones, even
on top of frozen buttermilk as dessert.

Ingredients

  2 cups finely chopped cucumbers
  4 cups granulated sugar
1/2 cup of fresh lime juice (or lemon, but lime's better)
  2 TBS. grated lime peel (if necessary, lemon will serve)
1/2 bottle liquid fruit pectin

    whatever coloring you fancy: beet juice, blueberry juice

Method

In a big saucepan combine cucumbers, sugar,
juice and peel.

Mix well, add coloring, boil one minute over
high heat, stirring constantly.

Remove from stove, stir in pectin.

Skim off foam, stir and skim 5 minutes to cool
a bit.

Ladle quickly into jelly glasses and cover with
1/8 inch hot paraffin.

Makes about five jelly glasses.

Source: Old Mobile Magazine


avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0508-4, 02/27/2005
Tested on: 2/27/2005 11:28:07 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Please follow and like us:

CRISPS AND CRUMBLES

Posted in : Uncategorized on by : wesleytyler

CRISPS AND CRUMBLES I found on the web

APPLE CHEDDAR CRISP
11/4 cups (300 mL) quick-cooking or 1/2 cup (125 mL) sugar
old-fashioned rolled oats 1/2 cup (125 mL) shredded cheddar cheese
1 cup (250 mL) packed golden brown sugar 1 tbsp (15 mL) fresh lemon juice
3/4 cup (175 mL) flour 1 tbsp (15 mL) flour
1/2 tsp (2 mL) cinnamon 3/4 tsp (3 mL) cinnamon
1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ginger
3/4 cup (175 mL) butter, chilled and cubed 1/8 tsp (0.5 mL) freshly ground
nutmeg
1/2 cup (125 mL) chopped walnuts or pecans Vanilla ice cream, optional
8 cups (2 L) sliced peeled apples
To prepare crumb mixture, combine oats, brown sugar, flour, cinnamon and
salt in a bowl. Using fingertips, rub in
butter until mixture is crumbly. Stir in walnuts. Combine apples with next 7
ingredients (sugar through nutmeg).
Spoon into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle crumb
mixture over top. Bake at 350°F (180°C)
for 50 – 55 minutes or until golden brown and juices are thick and bubbly.
Serve warm with ice cream. Serves 8.

CRUNCHY PEAR CRUMBLE
1 cup (250 mL) flour 8 cups (2 L) sliced peeled pears
1/2 cup (125 mL) packed golden brown sugar 1/4 cup (50 mL) sugar
1/2 cup (125 mL) chopped pecans 1 tbsp (15 mL) flour
1/3 cup (75 mL) cornmeal 1 tsp (5 mL) vanilla
1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) ginger
Dash salt 1/8 tsp (0.5 mL) freshly ground nutmeg
1/2 cup (125 mL) butter, chilled and cubed Vanilla ice cream, optional
To prepare crumb mixture, place 1 cup (250 mL) flour, brown sugar, pecans,
cornmeal, cinnamon and salt in a food
processor. Process, using an on/off motion, just until combined. Add butter
and process, using an on/off motion, just
until clumps start to form. Crumb mixture may be prepared and refrigerated
for up to 24 hours. Combine pears,
sugar, 1 tbsp (15 mL) flour, vanilla, ginger and nutmeg. Spoon into a
greased shallow 3 quart (3 L) baking dish.
Sprinkle crumb mixture over top. Bake at 375°F (190°C) for 50 – 55 minutes
or until golden brown and juices are
thick and bubbly. Serve warm with ice cream. Serves 8 – 10.

EASY NECTARINE CRISP
2 cups (500 mL) gingersnap crumbs 1 tsp (5 mL) vanilla
1/4 cup (50 mL) packed brown sugar 6 cups (1.5 L) nectarine slices
1 tsp (5 mL) cinnamon 2 tbsp (25 mL) water
2 tbsp (25 mL) butter, melted Vanilla ice cream, optional
To prepare crumb mixture, combine crumbs, brown sugar and cinnamon. Stir
together butter and vanilla. Add butter
mixture to crumb mixture and toss until thoroughly combined. Place
nectarines in a greased 8 inch (20 cm) square
metal baking pan. Drizzle water over nectarines. Sprinkle with crumb
mixture. Place a brick directly on grid on
natural gas barbecue. Place baking dish on top of brick. Bake, with lid
down, over medium heat for 25 – 30 minutes
or until bubbly and nectarines are tender. Serve warm with ice cream. Serves
6.

OLD FASHIONED BLUEBERRY CRISP
1 cup (250 mL) flour 1/2 cup (125 mL) butter, chilled and cubed
3/4 cup (175 mL) old-fashioned or 6 cups (1.5 L) fresh or frozen blueberries
quick-cooking rolled oats 2 tbsp (25 mL) cornstarch
1/2 cup (125 mL) packed golden brown sugar 1 tbsp (15 mL) fresh lemon juice
3/4 tsp (3 mL) cinnamon Vanilla ice cream, optional
To prepare crumb mixture, combine flour, oats, brown sugar and cinnamon in a
bowl. Using fingertips, rub in butter
until mixture is crumbly. Combine blueberries, cornstarch and lemon juice.
Spoon into a greased shallow 2 quart
(2 L) baking dish. Sprinkle crumb mixture over top. Bake at 375°F (190°C)
for 35 – 45 minutes or until golden
brown and juices are thick and bubbly. Serve warm with ice cream. Serves 4 –
6.

RHUBARB STRAWBERRY HUMBLE CRUMBLE
6 cups (1.5 L) sliced rhubarb 1/2 cup (125 mL) sugar
2 cups (500 mL) sliced strawberries 1/4 tsp (1 mL) salt
1 1/4 cups (300 mL) sugar 1 tsp (5 mL) cinnamon
1/4 cup (50 mL) minute tapioca 3/4 cup (175 mL) butter, chilled and cubed
1 1/2 cups (375 mL) flour Vanilla ice cream, optional
Combine rhubarb, strawberries, sugar and tapioca. Let stand 15 minutes,
stirring occasionally. To prepare crumble
mixture, combine flour, sugar, salt and cinnamon. Cut in butter using a
pastry blender until mixture resembles fine
meal. Transfer fruit mixture to a greased 9×13 inch (23×33 cm) glass baking
dish. Sprinkle crumble mixture over
top. Bake at 375°F (190°C) for 40 – 45 minutes or until golden brown and
juices are thick and bubbly. Serve warm
with ice cream. Serves 8.

CRANBERRY APPLE CRISP
1 cup (250 mL) flour 2 cups (500 mL) fresh or frozen cranberries
3/4 cup (175 mL) quick-cooking rolled oats 1/3 cup (75 mL) maple-flavoured
pancake syrup
2/3 cup (150 mL) packed brown sugar 2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) cinnamon 2 tbsp (25 mL) flour
1/4 tsp (1 mL) salt 1 tsp (5 mL) vanilla
1/2 cup (125 mL) butter, chilled and cubed 1 tsp (5 mL) grated lemon or
orange peel
7 cups (1.75 L) thinly sliced peeled Golden Vanilla ice cream, optional
Delicious apples
To prepare crumb mixture, combine first 5 ingredients (flour through salt)
in a bowl. Using fingertips, rub in butter
until mixture is crumbly. Crumb mixture may be prepared and refrigerated for
up to 24 hours. Combine next
7 ingredients (apples through lemon peel) and spoon into a greased shallow 3
quart (3 L) baking dish. Sprinkle
crumb mixture over top. Bake at 350°F (180°C) for 55 – 60 minutes or until
golden brown and juices are thick and
bubbly. Serve warm with ice cream. Serves 8 – 10.

PINEAPPLE BERRY CRUMBLE
1 pkg (2 layer) yellow cake mix 1 cup (250 mL) chopped pecans
3/4 cup (175 mL) packed golden brown sugar, divided 8 cups (2 L) fresh or
frozen blueberries
1/2 cup (125 mL) quick-cooking rolled oats 1 can (19 oz/540 mL) crushed
pineapple,
1 tsp (5 mL) cinnamon undrained
1/2 tsp (2 mL) ginger Vanilla ice cream, optional
3/4 cup (175 mL) butter, chilled and cubed
To prepare crumb mixture, combine cake mix, 1/4 cup (50 mL) brown sugar,
oats, cinnamon and ginger in a bowl.
Using fingertips, rub in butter until mixture is crumbly. Stir in pecans.
Combine blueberries, pineapple and
remaining 1/2 cup (125 mL) brown sugar. Spoon blueberry mixture into a
greased 9×13 inch (23×33 cm) baking
dish. Sprinkle crumb mixture over top. Bake at 350°F (180°C) for 1 hour or
until golden brown and juices are
bubbly. Serve warm with ice cream. Serves 10.


avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0508-4, 02/27/2005
Tested on: 2/27/2005 11:52:44 PM
avast! – copyright (c) 2000-2004 ALWIL Software.
http://www.avast.com

Please follow and like us:

PORK CHOPS YUM-YUM

Posted in : Uncategorized on by : wesleytyler

 

PORK CHOPS YUM-YUM

2-4 pork chops, 1/2 inch to 3/4 inch thick
1/4 cup chicken broth
1/8 cup honey
1/8 cup soy sauce
1 tablespoon ketchup
1/4 teaspoon ginger
1/8 teaspoon garlic salt

1. Brown chops on both sides.
2. Place in greased casserole dish.
3. Mix all remaining ingredients and pour over pork chops.
4. Bake, uncovered, at 350 for 45 minutes.


avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0508-4, 02/27/2005
Tested on: 2/27/2005 11:53:44 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Please follow and like us:

Pound Cake

Posted in : Uncategorized on by : wesleytyler

More often than not,
I found this on the web 

Pound Cake

2  sticks  margarine
1/2 cup  Wesson oil
3  cups  sugar
5  eggs
1   cup  milk
3 1/3   cups  sifted all purpose flour
2   teaspoons  vanilla
1/2 teaspoon  baking powder
1/8  teaspoon  salt

Grease and flour tube pan.

Beat margarine and sugar.  Add oil and beat.  Add eggs one at a time,
beating after each.  Sift dry ingredients together.  Add dry ingredients
alternately with milk and vanilla.

Bake in prepared tube pan at 300 - 325F about 1 hour until cake leaves side
of pan.


avast! Antivirus: Outbound message clean.

Virus Database (VPS): 0508-4, 02/27/2005
Tested on: 2/27/2005 11:32:06 PM
avast! – copyright (c) 2000-2004 ALWIL Software.

Please follow and like us:

Social media & sharing icons powered by UltimatelySocial