Recipes - Page 6

*Arubalisa* · 08-25-2008, 01:09 PM

A good make ahead recipe. Stores well in the refrigerator and easily reheats on stove or in microwave. Make a "Manwich" with "real" stuff instead of canned.

*Arubalisa* · 08-25-2008, 01:11 PM

Dh uses this when he makes stuffed chicken (usually with cheese, ham and spinach) or cordon blu or breaded pork chops. With the chicken last night we had rice, with the pork chops many times he will make angel hair pasta. This sauce goes well on both and all.

arubamark · 01-05-2009, 01:58 AM

I made these both on Thanksgiving and X-mas for our familes. I have it mastered, comes out exactly like the shrimp at Outback if you ever had them there.

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Sauce: For sauce, mix Sweet Orange Marmalade, mustard, horseradish & salt.

*Arubalisa* · 01-05-2009, 10:42 AM

Thanks Mark!

Coconut Shrimp is one of dd's favorite foods. Orders it everynight when we eat at the Red Parrot at the Divi.

Dh and I were talking just last night about finding some seafood recipes with Lent coming up, so this will be perfect.

*Arubalisa* · 01-05-2009, 10:46 AM

Quote:

Originally Posted by Andrea J.

is lisa the only one with a husband that cook?
paul knows where the kitchen is and knows how to unload the dishwasher.

How are Paul's cooking skills since retirement? Maybe cooking lessons are in order?

arubamark · 01-05-2009, 05:07 PM

I too am a master chef! Wifey does cook good with her Italian dishes but when it comes to meats, apps, and seafood look out! I honestly enjoy cooking, usually on Sundays I like to experiment with something a little different. It's usally shellfish related but I am big on sauces and dips.

Try this next time you make some shrimp either boiled or steamed.....

CUCUMBER WASABI DIPPING SAUCE

4 MEDIUM CUCUMBERS PEELED AND SEEDS REMOVED INTO THE FOOD CHOPPER
ADD 5 OZ WASABI MORE OR LESS (depending on skull freeze you want)
AND 1/4 CUP RANCH DRESSING
CHILL IN THE FREEZER FOR 20 MIN BEFORE SERVING

BOOYA!!!!

danadog56 · 01-05-2009, 05:36 PM

Arubamark,
You sound like my husband....he likes to cook better than me. I love it, but just don't like the everyday thing.....He caters as well and we have collaborated on many dishes....he, of course always gets the credit...
anyway, just printed out your wasabi sauce....will let you know how it is....and how much green I used...sounds yummy !!!

arubamark · 01-05-2009, 08:55 PM

Quote:

Originally Posted by danadog56

Arubamark,
You sound like my husband....he likes to cook better than me. I love it, but just don't like the everyday thing.....He caters as well and we have collaborated on many dishes....he, of course always gets the credit...
anyway, just printed out your wasabi sauce....will let you know how it is....and how much green I used...sounds yummy !!!

Nice let me know. Also try mixing some cream cheese, cocktail sauce, and a can of baby shrimp, the kind you put on a salad. Mix togther and serve with some crackers. Simple and delish! There really isn't any measuring I eyeball it or go by taste and just add whatever i need to. OK, now I'm getting hungry and I'm on a strict high protein diet. I need to log off for a bit.

BGP · 01-06-2009, 08:24 AM

I am making a roast tonight. Will try this recipe!

BGP · 01-07-2009, 01:50 PM

Did anyone buy the Aruba 2009 calendar? I notice it has a recipe on each page. Need to try some of them!

01-05-2009, 01:58 AM	#53 (permalink)
arubamark Senior Member Join Date: Aug 2008 Location: Rennaissance Island & The Buccaneer Age: 38 Posts: 1,090 Images: 25	Coconut Shrimp - yummy I made these both on Thanksgiving and X-mas for our familes. I have it mastered, comes out exactly like the shrimp at Outback if you ever had them there. INGREDIENTS 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying DIRECTIONS In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. Sauce: For sauce, mix Sweet Orange Marmalade, mustard, horseradish & salt.

01-05-2009, 10:42 AM	#54 (permalink)
Arubalisa Moderator Join Date: May 2007 Posts: 6,602 Images: 68	Thanks Mark! Coconut Shrimp is one of dd's favorite foods. Orders it everynight when we eat at the Red Parrot at the Divi. Dh and I were talking just last night about finding some seafood recipes with Lent coming up, so this will be perfect. __________________ Aruba Bound! ~ Hoosier Kitties ~ Our-Cruises ~ Blogging to Aruba Back to paradise Trip #19

01-05-2009, 05:36 PM	#57 (permalink)
danadog56 Senior Member Join Date: Oct 2007 Location: everywhere and anywhere Posts: 1,268	Arubamark, You sound like my husband....he likes to cook better than me. I love it, but just don't like the everyday thing.....He caters as well and we have collaborated on many dishes....he, of course always gets the credit... anyway, just printed out your wasabi sauce....will let you know how it is....and how much green I used...sounds yummy !!! __________________ November 1st here we come !!!!!

01-05-2009, 05:07 PM	#56 (permalink)
arubamark Senior Member Join Date: Aug 2008 Location: Rennaissance Island & The Buccaneer Age: 38 Posts: 1,090 Images: 25	I too am a master chef! Wifey does cook good with her Italian dishes but when it comes to meats, apps, and seafood look out! I honestly enjoy cooking, usually on Sundays I like to experiment with something a little different. It's usally shellfish related but I am big on sauces and dips. Try this next time you make some shrimp either boiled or steamed..... CUCUMBER WASABI DIPPING SAUCE 4 MEDIUM CUCUMBERS PEELED AND SEEDS REMOVED INTO THE FOOD CHOPPER ADD 5 OZ WASABI MORE OR LESS (depending on skull freeze you want) AND 1/4 CUP RANCH DRESSING CHILL IN THE FREEZER FOR 20 MIN BEFORE SERVING BOOYA!!!!

01-06-2009, 08:24 AM	#59 (permalink)
BGP Member Join Date: Sep 2008 Posts: 37	I am making a roast tonight. Will try this recipe!

01-07-2009, 01:50 PM	#60 (permalink)
BGP Member Join Date: Sep 2008 Posts: 37	Did anyone buy the Aruba 2009 calendar? I notice it has a recipe on each page. Need to try some of them!