LadyFish
Admiral
- Joined
- Mar 18, 2003
- Messages
- 6,894
Since a member asked me for this recipe I thought I'd start a thread for everyone else to share a few too.<br /><br />I cook without recipes for the most part. So I did my best to try and put together this one, please feel free to ask questions about it.<br /><br /><br />Ingredients:<br /><br />Frozen Pepperidge Farm, Puff Pastry Shells<br />Scallops, cooked shrimp, and/or crab<br />Béchamel sauce <br /> <br />Filling Preparation: Start the puff pastry (see upper right) and whip up a nice Béchamel sauce since you have 20-25 minutes to work with.I add about 4 tablespoons real butter into frying pan, saute shrimp and scallops, cut larger scallops in halves or quarters, I also use fresh shrimp but frozen large or jumbo will work just as well (thaw first).Remove seafood from pan. Be sure you have at least 2-3 tlbs of butter left in pan. Add a couple of tblsp flour, mix well. Allow to cook a couple of minutes so you dont taste the flour. <br /><br />Then use a little white wine about ½ cup, finished out with heavy cream or 12/ and 1/2. You want your sauce a bit thick and not too runny. I also add about 1/2 tsp of tomatoe paste just enough to give it a nice pink color. Then add the seafood. <br /><br />Shell Preparation: Follow the directions on the box and put the side stamped "TOP", face up on a cookie sheet in a preheated oven at 400 F for 20-25 minutes. Take them out a bit early before golden brown and use a paring knife to cut and remove the top. Make sure to remove any uncooked part from the inside using a fork or knife. Warning: If you over cook the shells you'll detect a smell like popcorn.<br /> When the shells are done it's fine to leave them out of the oven while waiting for the Béchamel to finish, but leave the oven on. With your seafood Béchamel take a teaspoon and fill the shells. It's always a nice touch to finish by putting 2-3 pieces of seafood right on top before replacing the round cover or top to the pastry. Turn the oven off and put them back in, taking them out in 4-7 minutes.
<br /><br />Here's FISKPR's Sausage Bread.<br /><br />Sausage Bread.<br /><br />Here is the requested sausage brunch loaf. really easy to make and when its baking the smells drive ya nuts. no matter where she has brought this there is always requests to bring it next time. In fact she has to make it for christmas eve and new years eve party up at the lake. this is one of the few things my wife can cook. usually i do all the cooking but she does make a killer lasagna too. personally i think she pretends not to know how to cook just so i do it.<br /><br />1 lb loaf frozen white bread<br />1 lb pork sausage. (i like it with jimmy deans hot, but when she makes it for other people she just uses the regular jimmy dean breakfast sausage)<br />11/2 cup Mozzarella cheese<br />1/2 tsp italian seasoning or 1/4 tsp each basil & oregano<br />two eggs<br />Defrost bread and roll into an 18 x6 rectangle. cook sausage and cool. Mix cheese, herbs and 1 egg into sausage. place in center of bread and pinch together. bend into shape of circle and pinch ends together. she uses a round cake pan and sprays it with pam first. beat second egg and brush on bread. cut slites in the bread let rise 2 hours back at 325 degrees about 25 minutes. <br />we have add different ingreideints for a change such as green peppers. onion, mushrooms. about the only one i really liked was the mushrooms and onions. usually just make according to the recipe.
