5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.
3 medium red potatoes, cut in 1-inch pieces
1 tablespoon taco seasoning
1 tablespoon canola oil
In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until tender, stirring once.
7 cups cubed uncooked red potatoes
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 (1 ounce) package ranch salad dressing mix
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
2 cups fat-free milk
Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with nonstick cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat.
3 pounds potatoes, thinly sliced
salt to taste
9 tablespoons all-purpose flour
6 tablespoons butter, diced
1 quart milk
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.
5 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 (4 ounce) jar diced pimientos, drained
3 garlic cloves, minced
2 cups shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can chicken broth
2 tablespoons butter or margarine
In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375 degrees F for 1 hour.
Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.
2 medium potatoes, peeled and cubed
2 tablespoons lemon juice
5 1/2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper
In a bowl, combine all of the ingredients. Transfer to a
greased 1-qt. baking dish. Bake, uncovered, at 425 degrees
45-50 minutes or until tender, stirring twice.
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce￼
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish
*Ask for easy-peel raw deveined shrimp at seafood counter of market
Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.
Emeril’s Crabmeat Stuffed Shrimp
1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce￼
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers￼
1/2 teaspoon salt￼
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
1 pound large shrimp, uncooked
3/4 cup Seasoned Breadcrumbs
3 tablespoons butter, melted
1 (6-ounce) can minced clams or Crab meat
2 tablespoons finely chopped fresh parsley leaves
1/8 teaspoon garlic powder
Salt and pepper
1/3 cup sherry (dry or sweet)
Parsley sprigs for garnish
Lemon wedges for garnish
Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.
In a medium bowl, combine the crumbs, butter, clams (including liquid), parsley, garlic powder, salt and pepper to taste. Stuff each of the shrimp with the mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.
Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.
Makes 4 servings.
Recipe from Daisy Martinez
Makes about 2 cups, enough for 8 or so as a dip.
(You can omit the garlic if you like)
4 to 5 small Haas avocados
Juice of half a lime
1 cup chopped fresh cilantro
1 plum tomato, cored, seeded, and chopped
1 small Spanish onion, chopped fine
1 jalapeno, cored, seeded and chopped fine
2 cloves garlic, chopped fine
Freshly ground black pepper
Fine sea or kosher salt
Pit and peel the avocados. Cut the avocado in to rough chunks and toss it in a bowl with the lime juice. Add the cilantro, tomato, onion, jalapeno, and garlic and mash-mix with a fork until everything is evenly distributed and the guac has a nice, chunky texture. Season to taste with salt and pepper. Serve right away, preferably, but if you are making it ahead of time, refrigerate, with a piece of plastic pressed directly to the surface to prevent discoloration, up to 4 hours.