THAI COCONUT SHRIMP CURRY

 SHRIMP:

1 pound shrimp, peeled and deveined
1 teaspoon low sodium soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon white pepper

 
COCONUT CURRY:

1 Tablespoon vegetable oil
1 Tablespoon unsalted butter
1 bell pepper, sliced
4 garlic cloves, grated
1 Tablespoon freshly grated ginger
1 shallot, finely chopped
1/2 cup chicken or vegetable broth
3 Tablespoons mild red curry paste
2 teaspoons brown sugar
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon white pepper
2 Tablespoons low sodium soy sauce
1 Tablespoon fish sauce
1 can (14 oz.) coconut milk, full fat
Juice from 1/2 lime
1 teaspoon sriracha, optional
Handful of torn Thai basil
Toppings: scallions, cilantro, fried onions, chili pepper

1.    Get all the prep done before you start cooking.  Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

2.    Grate the ginger and garlic cloves.  Finely chop the shallot and slice the bell pepper.

3.    Heat oil and butter in a large skillet over high.  Place shrimp in a single layer.  Sear, 1 minutes per side.  Remove from skillet.

4.    In the same skillet, add bell pepper.  Sauté for 5 minutes, or until it starts to soften.  Add garlic, ginger and shallot.  Cook until soft and fragrant, about 2 minutes.  Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the bottom of the skillet with a wooden spoon.

5.    Stir in red curry paste.  Add brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce.  Cook for 1 minute, stir frequently.  Pour in coconut milk and bring to a boil.  Simmer for 5 minutes or until the sauce starts to thicken.

6.    Add lime juice, sriracha and Thai basil.  Stir to combine.  Toss in shrimp, simmer for no longer than 1 minute.  Top with cilantro leaves, fried onions and chili pepper.  Serve with a crunchy cucumber salad and steamed rice.

GARLIC DINNER ROLLS

BREAD MACHINE

1 cup warm water (105º to 115º)

3 cups bread flour

1/3 cup nonfat dry milk

3 Tbsp. sugar

1 tsp. salt

1 tsp. garlic powder

3 Tbsp. butter or margarine, softened

2 1/4 tsp. active dry yeast

1 large egg white

2 Tbsp. water

Place ingredients, except last two (egg white & water) in bread machine pan in order suggested by manufacturer.  Set machine on Dough cycle, press Start.

Grease muffin tin lightly.  Remove dough from machine when cycle is finished.  On lightly floured surface, divide into twelve equal pieces; shape into balls.  Place in prepared tin.  Cover with a damp cloth, allow to rise in warm place for about 45 minutes or until double in size.

Preheat oven to 350º.  Combine egg white and water in a small bowl, lightly brush over top of rolls.  Bake for 15 minutes or until light golden brown.  Serve warm.

BASIL GARLIC BREAD

BREAD MACHINE

2/3 cup warm milk (70º to 80º)

1/4 cup warm water (70º to 80º)

1/4 cup warm sour cream (70º to 80º)

1 1/2 tsp. sugar

1 Tbsp. butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. salt

1/2 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. garlic powder

3 cups bread flour

2 1/4 tsp. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

MORNING GLORY BRUNCH CASSEROLE

18 hard boiled eggs, sliced thin

1 lb. bacon, cooked & drained

1/4 cup butter

1/4 cup flour

1 cup milk

1 cup cream

1 lb. jar Cheese Whiz

1/4 tsp. thyme

1/4 tsp. marjoram                                

1/8 tsp. garlic powder

1/4 cup chopped parsley, fresh if possible

Hard boil eggs, cool and slice.  Make a cream sauce, adding flour to melted butter. Gradually and milk and cream, stirring constantly until thick.  Add Cheese Whiz and stir until melted.  Add seasonings, including half the parsley.

In a buttered 9 x 13 baking dish, layer egg slices, sauce, crumbled bacon, etc., ending with sauce.  Bake covered at 350º for about 40 minutes. Garnish with fresh parsley.  Serve hot and bubbly.  Serve with toast.

RED LOBSTER'S CHEESE GARLIC BISCUITS

2 cups buttermilk baking mix

2/3 cup milk

1/2 cup Cheddar cheese, shredded

1/4 cup butter or margarine, melted

1/2 tsp. garlic powder

Preheat oven to 450º.  Combine baking mix, milk, and cheese until soft dough forms.  Drop dough by heaping tablespoons onto ungreased cookie sheet.  Bake 8 to 10 minutes until golden brwon.  Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet.  Serve warm.

SUMPREME BREAD STICKS

1 bag Rhodes frozen roll dough

1 stick butter

2 cups Parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. Salad Supreme (in spice section)

1/8 tsp. salt

Mix Parmesan cheese, garlic powder, Salad Supreme, and salt.

Microwave 6 balls of dough for 30 seconds and then flip and microwave for another 30 seconds.  The last 3 do for 15 seconds on each side.  (Total of 21).  Stretch dough to 5 inch lengths.

Dip in melted butter and roll immediately in Parmesan cheese mixture.

If you have a very large cookie sheet, you can fit 21 bread sticks, 3 rows of 7 (dough should be at least a finger width apart before rising).

Let rise in a warm, draft-free place until double (45 minutes to 1 hour).

Bake at 350º for about 8-10 minutes, until tops are just starting to turn light brown. 

HERBED BISCUIT KNOTS

1 tube (12 oz) refrigerated buttermilk biscuits

1/4 cup vegetable oil

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Cut each biscuit in half.  Roll each portion into a 6-inch rope; tie in a loose knot.  Place on a greased baking sheet.  Bake at 400º for 9-11 minutes or until golden brown.

In a small bowl, combine the oil and seasonings; immediately brush over warm biscuits, then brush again.

**After baking, they can be frozen for up to 2 months.  Re-heat in a 350º oven for 6 to 8 minutes.