from:
Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined
Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.
Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;
from: MarthaStweart.com
Ingredients
2 envelopes unflavored gelatin (each 1 scant tablespoon)
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
from: MarthaStewart.com
Ingredients
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, room temperature Pinch of salt
2 teaspoons pure vanilla extract Grated zest of 1 to 1 1/2 lemons
2 cups all-purpose flour Approximately 1/2 cup granulated sugar, for coating
Directions
Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners’ sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not overbeat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.
Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.
from: HomeMadeCookiesAndMore.com
Ingredients
Cookies:
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/4 cup half-and-half
1/4 cup Irish cream liqueur
1/4 teaspoon rum extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 (3.25 ounce) jar macadamia nuts, coarsely chopped
Glaze:
1/2 cup powdered sugar
2 tablespoons Irish cream liqueur
Directions
Preheat oven to 350 degrees F.
Combine brown sugar and butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low. Ad half-and-half, 1/4 cup liqueur and rum extract; beat until well mixed (1 to 2 minutes). Add flour, baking soda and salt; continue beating until well mixed (1 to 2 minutes). Stir in nuts by hand.
Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet 2 inches apart. Bake for 10 to 12 minutes or until lightly browned. Remove and cool completely on wire racks.
Stir together powdered sugar and 2 tablespoons liqueur in a small bowl until smooth. Drizzle over cooled cookies. Let stand until glaze is completely set.
