Gemini Syn's Recipe Collection
Crab Mousse
1 (10 to 1/2 ounce) can cream of mushroom soup
1 (8-ounce) package cream cheese
1 envelope unflavored gelatin, softened in 1/4 cup water
8 ounces lump crabmeat ( you need 2 cans, drian them well! Mights have to press on it a bit to get more water out!)
1 cup finely chopped celery
1/4 cup chopped green onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon seasoned salt
Grease a 3-cup seafood mold. Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that the gelatin is completely dissolved and that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly.
Spoon the mixture into the prepared mold and smooth the top with a spatula or knife. Cover with plastic wrap. Transfer to the refrigerator and chill until firm, about 3 to 6 hours.
When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto a serving dish. The mousse will slip out in a few minutes.
Serve with crackers.
Tip- I found the molds for this at Hobby Lobby in the cake decorating section. If you put it a nice mold, it looks very pretty! You can garnish it with parsley and cherry tomatoes.
Re: Gemini Syn's Recipe Collection
Bourbon Chocolate Pecan Pie
1 cup flour, plus 1 1/2 tablespoons
1/4 teaspoon salt
3/4 teaspoon sugar, plus 3/4 cup
1/2 cup vegetable shortening
2 tablespoons ice water
1 cup plus 2 tablespoons semi-sweet chocolate chips
3/4 cup heavy cream
2 1/4 cups pecan pieces
6 eggs, beaten
3/4 cup (packed) light brown sugar
1/4 cup plus 2 tablespoons cane syrup (or molasses)
1 cup, plus 2 tablespoons light corn syrup
3/4 teaspoons vanilla extract
1/8 teaspoon salt
6 tablespoons butter, melted
3 tablespoons (or more) Bourbon whiskey
Vanilla Bean Ice Cream, recipe follows
Crust: Combine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour, or until ready to fill.
Filling: Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.
Preheat the oven to 375 degrees F.
Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well. Pour the mixture over the pecans.
Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey over-top the pie. Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.
Cool for 10 minutes, and then pour the chocolate mixture over top the pie. Let the pie set in the refrigerator for 10 minutes for the chocolate to harden, then slice.
Cinnamon or frech vanilla ice cream goes well with this!
Re: Gemini Syn's Recipe Collection
Sweet Potatoes with Brandy and Raisins
1/2 cup raisins
1/4 cup brandy
4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices
2/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 cup butter
Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices
Re: Gemini Syn's Recipe Collection
There ya go ladies. 3 of my best recipes! I'm sure I can post more later on but this will get you started!
Re: Gemini Syn's Recipe Collection
Thanks honey, I could use a new dish to try an cook. I like trying out new dishes. We should make a recipe section. I know a lot times dancer, do not have time to cook. But If they had a inch of time. They could have a killer recipe
Re: Gemini Syn's Recipe Collection
I'll post more of them when I have time. I have some great french and italian recipes. I also have a few deserts.
Re: Gemini Syn's Recipe Collection
Do you have a good tried and true shrimp scampi recipe?
Re: Gemini Syn's Recipe Collection
Shrimp Scampi!
1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves
Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Season to taste and serve hot.
Season it to your taste, cause I am always trying new seasonings.
Re: Gemini Syn's Recipe Collection
Gem, I am soooo going to try that sweet potato recipe. Looks absolutely delish.
Here's my recipe for spanikopita:
1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs
Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Cut the roll where you scored it before baking. Serve warm.
I got this recipe from The Barefoot Contessa on The Food Network.
Re: Gemini Syn's Recipe Collection
Thanks Hun! I might make that for John and me for Christmas. He might eat it if he cant taste the spinach!
Re: Gemini Syn's Recipe Collection
yay! its not all in ounces! is america starting to use cups/teasponns etc for cooking now?
scrimp scampi sounds great! never even heard of it before. and that bourbon pie- so making that next week! thank you!!!
Re: Gemini Syn's Recipe Collection
^^ Mermaid almost all my cookbooks use cups and teaspoons. I think it is the newer ones that use ounces.
Re: Gemini Syn's Recipe Collection
Uh I thought we always used cups and teaspoons? I know my grandmother and her mother did. I thought it was the brits that did ounces. Every thing now is going to ounces and weights and I think thats kinda dumb. I'm not going to buy a kitchen scale just to try a new recipe.
A pound is a pint and I believe thats about 2 cups.
Re: Gemini Syn's Recipe Collection
Every Thanksgiving I make rummy sweet potatoes and my family goes nuts. It's not Thanksgiving without them anymore; when I'm not home, my mom gets my recipe and makes them instead. They kind of walk the line between a side dish and a dessert, and they're good hot or room temp. Here's the recipe...
RUMMY SWEET POTATOES
Peel 3 large sweet potatoes and cut them into chunks. Boil until they're soft enough to cut with a fork. Drain them, put them in a large bowl, and mash.
Mix in the following (one at a time):
1/2 cup sugar
2 eggs, beaten
1/3 cup milk
1 Tbsp vanilla
1/2 cup melted butter
1/3 cup dark rum
Pour into baking dish (I use 9x9 or 9x13). Preheat oven to 350 F (170 C).
In another bowl, mix the streusel topping:
2 cups brown sugar
2/3 cup flour
2/3 cup melted butter
1 cup finely chopped pecans (optional)
Carefully spread the topping over the sweet potato mixture, covering as much of it as possible. Bake uncovered 30-45 minutes or until streusel topping is lightly browned. Let stand at least 20 minutes before serving; it can stand for hours if necessary, and is actually better that way.
Re: Gemini Syn's Recipe Collection
Thanks for the sharing the love, Gemini! I'm also ALL over those sweet taters. I just might have to abandon my planned caramelized sweet potato wedges and go with that instead!
Re: Gemini Syn's Recipe Collection
Yekhefa-------DO not boil your sweet potatos! You lose all the nutrients when you do that! Just bake them in the oven until they are soft enough, other wise they get water logged! If you bake them you can call them Twice Baked Rummy Sweet Potatos.
RoseWhite------ I hope you enjoy them! Just Keep a close eye on them because all the sugar from the sweet potatos and brady will burn! Maybe if you cover it with foil for the first 20 minutes, it would help.
Re: Gemini Syn's Recipe Collection
Thanks Gemini!! I've got to share one as well!
Mashed Potato Casserole
5-6 Boiled Potatoes ( I leave the skin)
1/2 tub of Sour Cream
1/2 tub of Cream Cheese
3-5 TBL of Miracle Whip or Mayo (I prefer Miracle Whip)
Package of very well done bacon, crumbled (baking is quickest)
Shredded Cheese for topping
Mash the potatoes in a large bowl. Add butter and salt & pepper to taste.
Add the rest of the ingredients except cheese and stir very well.
Top with cheese and throw in the oven to melt the cheese.
Re: Gemini Syn's Recipe Collection
Take that recipe and split in half. Put half in the bottom of the pan then add a meat and veggie mix (cooked of course) for the second layer and the put the second half of your potatos on top of that. Now you have a cheap version of shepards pie! My kids love my version of it!