Tagged: food

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

Peach and Blueberry Crumble

Serves 6

Topping:
1/3 cup pecans, almonds or walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter
1/3 cup old-fashioned rolled oats

Filling:
2 cups peeled and sliced peaches
1 cup blueberries
1 tablespoon flour
1 1/2 tablespoons sugar
1/8 teaspoon cinnamon

Zucchini Bread

3 eggs
1/2 cup oil
1/4 cup plain yogurt
1 1/2 cups sugar
1 teaspoon vanilla
2 cups grated unpeeled raw zucchini
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves

How To Dry Shrimp

1/2 lb. small sized unpeeled shrimp, head on
1/2 teaspoon salt

Pat shrimp dry and toss with salt. Arrange the shrimp in a single
layer on a paper plate. Cover with a sheet of paper towel and
microwave on high for 3 minutes intervals until shrimp are dried.

Eat as a snack or grind into a powder to use as an intense shrimp
flavoring agent.

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