2011 Recipes | CENTURY 21

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2011 Real Estate Recipes

Feburary 2011

 

Buffalo Chicken Dip and Zing Wings

Zing Wings

20 Chicken Wings

1 envelope onion soup mix

1/2 cup of molasses

1/4 cup of soy sauce

1/4 cup salsa

2 teaspoon hot pepper sauce

1/4 cup lemon juice

1/2 teaspoon garlic powder

Grill over medium heat for 30 minutes or until done. In a large bowl, combine remaining ingredients. Add wings and toss unitl coated. Place wings on a foil lined baking sheet and bake at 425 for 30 minutes, until the sauce begins to caramelize and the wings turn crispy.

Buffalo Chicken Dip

2 cups cooked chicken, diced

4-8oz hot sauce 16oz cream cheese

1/2 cup or ranch or blue cheese dressing

2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Combine chicken, hot sauce, cream cheese, dressing and 1/2 the cheddar cheese. Pour mixture into greased 9x13 baking dish and sprinkle remaining cheese on top.  Bake for 25-30 minutes. Serve with Tositos or Frito Chips.

 

 

 

March 2011

 

Irish Stout Beef Stew

2lbs lean beef stew meat, cut into 1-inch cubes

3 tablespoons olive oil, divided

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

2 large onions, chopped

1 clove garlic, crushed

2 tablespoons tomato paste

1 1/2 cup Irish Stout beer such as Guinness

2 cup carrots, chopped

1/4 teaspoon thyme

Toss the beef cubes with 1 tablespoon of olive oil. In a separate bowl, stir together flour, salt, pepper, and cayenne pepper.  Toss the beef in the dry spices to coat. Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add the beef and brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, conver and cook for 5 minutes.

Pour 1/2 cup of the beer inot the skillet. As it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer. Add the carrots and thyme. Reduce heat to low, cover and simmer for 2 to 3 hours, stirring occasionally. Serve over mashed potatoes.

 

 

April 2011

 

Swiss Cheese Meat Loaf

3 slices bacon

1 egg, slightly beaten

1/3 cup crushed butter-flavored crackers

5 Tablespoons shredded Swiss Cheese, divided

4 1/2 teaspoons chopped onion

1 clove of garlic

1/4 teaspoon salt

1/4 teaspoon pepper

1.5lb ground beef

Cook bacon on medium heat until done but not crispy. In a bowl, combine egg, crackers, 4 tablespoons chese, onion, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf and place in a greased loaf pan. Place bacon pieces over top. Back uncovered at 350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake 3 minutes longer until the cheese is melted or until meate thermometer reads 160 degrees.

 

 

May 2011

 

Sesame-Honey Grilled Shrimp

2lb shrimp, peeled and deveined

1/4 Asian sesame oil

1 Tablespoon vanilla

1/4 cup soy sauce

2 Tablespoons honey

2 cloves garlic, crushed with back of spoon

2-inch piece fresh ginger, sliced thin and flattened with back of spoon

2 scallions, the white part thin and flattened with back of spoon, the green part finely chopped

1 Tablespoon of your favorite hot sauce

2 Tablespoons toasted sesame seeds

Combine the ingredients minus the sesame seeds in a large bowl; whisk unitl honey dissovels. Stir in shirmp, marinate 30 minutes. Preheat grill to high. Thread shrimp on skewers and place on the grill until cooked through, 2 minutes per side. Heat the remaining marinade to a boil then simmer. Remove shrimp from grill. Place on platter. Pour marinade over shrimp and sprinkle with toasted sesame seeds.

 

 

June 2011

 

Grilled Stuffed Cheeseburgers

2 1/2lbs of ground beef

1 can (2 1/2 oz ) sliced black olives

3/4 cup cheddar cheese finely shredded

salt and peper

6 hamburger buns

Lettuce, tomato, onion, and other desired condiments

Shape ground beef into 12 thin patties. Spread 2 Tablespoons of cheese and 1 heaping tablespoon of olives on top of six patties. Top with second patty making 6 large patties. Seal edges of each large patty to enclose cheese and olives. Sprinkle with salt and pepper. Grill patties on covered grill, over medium heat for 5 to 6 minutes on each side or until done. Serve Cheeseburgers on buns with lettuce, tomato, onion and desired condiments.

 

 

July 2011

 

Gary's Green Tomato and Vidalia Onion Gratin

1/2 pund bacon

1 cup of bread crumbs

2 large Vidalia onions sliced into 1/4 inch thick rounds

4 large green tomatoes

6 ounces Sharp White Cheddar Cheese ( approx 1 1/2 cups)

Salt and pepper to taste

Preheat oven to 350 degrees. Cook bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel. Add the bread crumbs to a small bowl. Remove 2 tablespoons of bacon fat from the skillet and stirinto the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.

To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, 9x11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomoates and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegeatbles; sprinkle the grated cheese over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting to brow, loosely cover with foil.

 

September 2011

 

Tortilla Burgers

1 Small onion, diced

1 tomato. diced

1 cup salsa

2 Tablespoons butter

1 1/2 lb. ground beef

1/2 cup guacamole

sliced jalapenos

6-8" tortilas

Mix 1/2 cup salsa, reserving 1/2 cup, with ground beef. Pat into 6 patties. Saute onion in butter. Grill burger patties on medum heat for 6-8 minutes on each side or until juices run clear.

Spray the bottom of a 8" frying pan with nonstick cooking spray. Over medium heat, heat tortilla for 2 minutes on each side or unitl heated. Layer burger, guacamole, onion, tomato, salsa and jalapenos into tortilla. Wrap and enjoy.

 

 

 

October 2011

 

Twiced Baked Sweet Potato

 

4 medium sweet potatoes

1 cup cocont cream

 1 tsp. adobo powder

1/2 tsp. salt

1/4 cupped chopped pecans

1/4 cup flaked coconut

Scrub and peirce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with coconut cream. Stir in the adobo powder and salt. Spoon into the potato shells. Place on a baking sheet. Sprinkle with pecans and coconut. Bake at 350 degrees for 20-25 minutes or until heated through.

 

 

 

December 2011

 

Christmas Delight

 

2 1/2 cups chopped pecans

2-8oz containers Cool Whip

2-8oz bars cream cheese, softened

1 package instant chocolate pudding

1 cup powdered sugar

1/4 cup flower

1/2 cup butter, melted

2 cups milk

In medium bowl, mix 2 cups of chopped pecans, flour and butter. Mix until mixture sticks together. Spread in the bottom of a 9x13 baking dish to form the crust. Bake at 325 degrees for 15 minutes. Let cool while mixing other ingredients. Mix cream cheese with powdered sugar. Once mixed, fold in one 8 oz container of Cool Whip. Make pudding according to the directions on the box. Spread the cream cheese mixture in the bottom of the cooked crust, smooth out evenly. Add the chocolate pudding and smooth. Add the second container of Cool Whip on top spreading evenly. Sprinkle the remaining 1/2 cup chopped pecans on top. Refrigerate for 2 hours before serving.


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