GOLDY BEAR'S SHRIMP ON WHEELS
Make and share this Goldy Bear's Shrimp on Wheels recipe from Food.com.
Provided by kittycatnap
Categories < 4 Hours
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F
- Butter a 2 quart casserole dish with a lid. Set aside.
- Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
- In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
- Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
- Drain and peel shrimpl and set aside.
- In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
- Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
- Dissolve the chicken bouillon in the boiling water.
- Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
- Combine the mayonnaise and mustard in a small bowl.
- Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
- Stir until heated through.
- Add the cheese, stirring until melted.
- Add the pasta, shrimp and peas and stir until well combined.
- Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.
GOLDY BEAR'S DREAM CAKE
Make and share this Goldy Bear's Dream Cake recipe from Food.com.
Provided by kittycatnap
Categories Dessert
Time 1h25m
Yield 2 cakes, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Grease two 9″ springform pans.
- Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups.
- To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract.
- Mix, and spread over the bottom and up the sides of the pans.
- Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar.
- Spread half of this mixture over the batter in each pan.
- Spread the raspberry preserves on top of the cream cheese mixture in each pan.
- Whirl the almonds in a food processor until chunky.
- Combine with the reserved crumb mixture and sprinkle over the preserves on each cake.
- Bake cakes 45 to 55 minutes, or until a toothpick tests clean.
- Cool the cakes at least half an hour before attempting to serve. Best if made the night before and refrigerated.
Nutrition Facts : Calories 795.6, Fat 48.4, SaturatedFat 27.5, Cholesterol 185.7, Sodium 577.2, Carbohydrate 79.5, Fiber 2.3, Sugar 37.9, Protein 12.7
GOLDY BEAR'S SWEETHEART SANDWICH COOKIES
Make and share this Goldy Bear's Sweetheart Sandwich Cookies recipe from Food.com.
Provided by kittycatnap
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- FOR THE COOKIES --
- Cream the butter with the sugar in a large bowl until light.
- Beat in eggs and vanilla; set aside.
- Sift the cocoa, flour, salt, baking powder, and baking soda together.
- Stir the dry ingredients thoroughly into the butter mixture.
- Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
- Preheat the oven to 375F and butter 2 cookie sheets.
- Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
- Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
- Cool on racks.
- FOR THE FILLING --
- Cream the butter until light.
- Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
- When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
- VARIATION --
- For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.
GOLDY BEAR'S DUNGEON BARS
Make and share this Goldy Bear's Dungeon Bars recipe from Food.com.
Provided by kittycatnap
Categories Bar Cookie
Time 45m
Yield 32 bars
Number Of Ingredients 10
Steps:
- Set oven to 350°F
- Grease a 9- by 13- inch pan.
- Cream butter and sugars together.
- Beat in eggs and vanilla.
- Add flour, salt and baking soda.
- Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter).
- Spread in the prepared pan.
- Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine).
- Cool slightly and cut into bars.
Nutrition Facts : Calories 128, Fat 6.5, SaturatedFat 3.8, Cholesterol 28.5, Sodium 53.4, Carbohydrate 16.3, Fiber 0.8, Sugar 9.2, Protein 1.8
SCRAMBLED EGGS WITH SHRIMP
Provided by Mark Bittman
Categories breakfast, easy, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
- Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
- Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
- When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
GOLDY BEAR'S DOLL SHOW SHRIMP AND EGGS
Make and share this Goldy Bear's Doll Show Shrimp and Eggs recipe from Food.com.
Provided by kittycatnap
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Bring a pint of water to a boil.
- Add Old Bay Seasoning and the shrimp.
- Cook the shrimp until they are just pink. Do not overcook.
- Drain and peel the shrimp, then cut them in half.
- Melt the butter in an oven proof skillet, then add the leeks and tomato.
- Saute gently for about 5 mins, until the leek is softened.
- Pour the eggs into the leek mixture.
- Season with salt and pepper.
- Cook over med-low heat, stirring occasionally to prevent browning, until the eggs have almost congealed but still have some liquid left.
- Stir in the shrimp and the cream cheese.
- Bake in the oven for 10 mins or until cream cheese is melted and the eggs are completely congealed.
Nutrition Facts : Calories 277.8, Fat 23.7, SaturatedFat 12.5, Cholesterol 385, Sodium 255.8, Carbohydrate 2.5, Fiber 0.3, Sugar 1.2, Protein 13.7
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