Two Easy Recipes Using Small Frozen Shrimp

Many people wonder shat is the best way to cook frozen shrimp. It is very simple, really; all you have to do is take the frozen shrimp out of the freezer the day before, place it in a bowl and put it in the fridge overnight. Your shrimp will be completely defrosted the day after.

The way you cook frozen shrimp is no different to the way you would cook it from fresh. In fact, there is a very good chance that the fresh shrimp you bought at the store has already been frozen, as seafood (particularly shrimp) freezes really well.

\"fish Pie\"

In some cases, it is not necessary to de-freeze your shrimp if it is small enough. Small shrimp is really useful to add flavor to certain dishes (like the recipes listed below) and will cook easily once it hits the heat. Make sure you wash it before adding it to the recipes!

Shrimp and Fish Pie

500g frozen shrimp
1kg frozen mixed chunky vegetables
520g white fish fillets
4 baking potatoes
500g salmon fillets
40g instant parsley sauce mix

1. Defrost half a 1kg packer of mixed vegetables for around 20 or 30 minutes and drain. Peel the potatoes cut into quarters and boil for 20 minutes or until soft.

2. Place the shrimp and fish in a pan, cover with milk and simmer for 15 minutes. Make up a 40gr packet of instant parsley sauce, following pack instructions.

3. Drain the fish and shrimp, reserving some of the milk. Flake the fish into pieces. Add the fish pieces, small shrimp and the defrosted vegetables into the parsley sauce. Season well and tip the mixture into an ovenproof dish. Drain and mash the potatoes with the milk. Spread over the fish, shrimp and vegetables and bake in a preheated oven at 200 degrees C, gas mark 6.

4. Cook the rest of the vegetables from frozen, following pack instructions and serve on the side.

Shrimp and Salmon Risotto

120g frozen shrimp
200g smoked salmon trimmings
1 medium onion
1 lemon
225g French beans
500g risotto rice

1. Chop the onion finely and fry in a tablespoon of olive oil over a medium heat for around 5 minutes or until softened.

2. Pour 1liter of vegetable stock, made up using two and a half stock cubes, into a separate large saucepan and heat gently.

3. Add the risotto rice to the onion and stir for 1 or 2 minutes until the rice is fully coated.

4. Gradually add the stock to the rice, allowing the rice to absorb each ladle of liquid before adding more. After 15 minutes, add the French beans, the smoked salmon trimmings and the shrimp. Stir for another 5 minutes. Add the juice and zest of the lemon and season with black pepper.

The dish is ready to be served!

Two Easy Recipes Using Small Frozen Shrimp

Patri Truman is an avid cook and makes delicious shrimp recipes. She has also written an article explaining what is the best way to cook frozen shrimp.

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A Look Into the Origin of Sweet Potato Pie

Sweet potato pie is often a favorite dish, especially for Thanksgiving. Many folks that live in the South eat this sweet treat along with their turkey and dressing. But one may wonder where did the idea for this sweet vegetable pie come from?

First and foremost, the sweet potato itself is a dicotyledonous plant. It is indeed a root vegetable and is a rather long in shape and sweeter-tasting than the average potato. Often times the leaves of this vegetable are eaten by themselves and considered greens.

\"potato Pie\"

The sweet potato is native to South America and was originally domesticated there around 5,000 years ago. It has also been grown in the western parts of Polynesia and is referred to as kumara in those parts of Peru. It is a possibility that the Polynesians brought this sweet treasure back to South America, Hawaii and New Zealand.

From there African Americans created the sweet potato pie that is now a very popular dish especially around Thanksgiving. It can also be considered a comfort food. To make the already sweet potatoes even sweeter, marshmallows are used to top it off. Making one of these pies is very simple.

First you will need to gather the following ingredients: ¼ cup of softened butter, 1 cup of sugar, ¾ cup of evaporated milk, 2 eggs separated, 1 ½ cups cooked mashed sweet potatoes, ½ teaspoon nutmeg, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon ginger and of course an unbaked 9-inch pie crust.

Once you have gathered all of the aforementioned ingredients, you will then need to preheat the over to 350 degrees. Next you are going to want to cream your softened butter and the sugar using an electric mixer. Beat until blended and then add the egg yolks and beat. Now stir in the sweet potatoes, milk, vanilla, nutmeg, cinnamon, and ginger. Take a separate bowl, and beat the egg whites in it. Once they are foamy, slowly add ¼ cup of sugar and beat until the mixture is stiff. Next, fold into the potato mixture. Once that is complete, place in the pie crust and bake for about 40 minutes or until the pie is firm. You can then serve with whipped cream or with a melted marshmallow topping, whatever your preference.

A Look Into the Origin of Sweet Potato Pie

Gabriella Gometra shares product information on a diverse number of topics such as holiday dinner plates at ChristmasDinnerwareSets.org

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Beef Casserole Dishes

If a person wants to make easy beef casserole dishes, then these type of dishes are truly easy for a few reasons. For one thing, beef is extremely easy to find when a person goes to a grocery store. It not like some of the more exclusive and rare pieces of meat. Another reason why these dishes are easy to make, it is because there are a lot of different parts of meat that can be used to create wonderful and comforting meals. For example, people can use roast beef in a plethora of ways for their meals, or they can use slices of cuts such as brisket, they can get ground beef, and they can use prepackaged or homemade meatballs.

One classic beef casserole dish that's making a comeback is Shepard's Pie. This is a dish that uses either stewed or ground beef that is mixed in with a rich brown gravy. There are also vegetables such as carrots, celery, and onions. But the best part of what makes this dish, is the mashed potatoes that are piled on top of the beef and vegetable mixture. Some people leave it at this but for a great shepherds pie recipe, it should be put in the oven, and the tops of the mashed potatoes should be allowed to crust. If a person wants to take this dish to the next level than they can sprinkle little bit of cheese on top before they put it in the oven.

\"pot Pie\"

A beef pot pie is somewhat similar to shepherds pie, but it doesn't use mashed potatoes. This is a dish that's put inside of a pie crust or a casserole dish, and is topped with another layer of crust. While most people use of traditional piecrust, there are some that like to use phyllo dough to give it an extra indulgent feeling. There is a way to enjoy this without actually baking it in a casserole dish. A person can just put the filling into the crust, fold it and bake it. In this way, person has a handheld version of this casserole.

One other way to use this meat inside of a casserole dish is to create stuffed peppers. Not only is this dish savory and hearty, it's inexpensive as well. It's as simple as buying fresh green peppers, cleaning and hollowing them out, and filling them up with a mixture of ground beef and rice. Of course, a person can use other cuts of beef to make things more creative. Traditionally, this is a savory dish, but some people might choose to create it in a way that is sweet, or even spicy. This is a dish that can also get creative with the use of breadcrumbs or cheese.

The amazing thing about a nice cut of roast beef, is that it can turn into at least three different meals within a meal. For example, after the family has enjoyed a nice roast beef, it can be used the next day for sandwhiches. Larger slabs can be cut up to use for things such as stirfry, or stew. A person can allow their imaginations to run wild when they use this meat for a variety of home-cooked meals.

Beef Casserole Dishes

Rick Mongiovi shares his recipe for beef nacho casserole [http://www.best-made-casseroles.com/beef-nacho-casserole.html] and more casseroles recipes for breakfast, pasta, vegetarian and more on his site at Best-Made-Casseroles.com [http://www.best-made-casseroles.com].

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Dutch Oven Campfire Recipes - The Devil's Cherry Cobbler

It is your turn to do the campfire cooking on this weekend's outdoor camping trip and you have all of your campfire recipes laid out, trying to decide which ones to use. You want to impress your fellow campers with your expert culinary skills, but you don't want to be stuck in the camp kitchen while they have all the fun either. This 1-pot, 1-step dinner desert will make sure they remember you. And it is so easy you can prep it in 5 minutes, set it on the fire, and forget it until it's done. The result will be a campfire desert they will talk about for years.

The Devil's Cherry Cobbler desert is cooked in a cast iron Dutch oven, and served from it too. Less mess, less clean-up. The only cookware you will need is a cast iron Dutch oven and a large serving spoon.

\"cherry Pie\"

The Devil's Cherry Cobbler ingredients:

• 2 - 18-19oz. boxes Devils Food cake mix
• 3 - 22oz. cans cherry pie filling
• 1 - 20oz. bottle Dr. Pepper
• 1 - stick butter
• 1oz. cooking oil

Preparation:

• Open the Dr. Pepper ahead of time so the carbonation can fizz out, you don't need fizz for this campfire recipe.
• Pour 1oz. of cooking oil into a clean cast iron Dutch oven and use a paper towel to wipe the inside of the pot with it. Leave any leftover oil in the pot.
• Open the cans of cherry pie filling and pour them into the pot.
• Go ahead and drink about half of the Dr. Pepper, you only need half a bottle for this recipe. Pour that into the pot too.
• Pour both boxes of Devils Food cake mix on top of the cherry filling and Dr. Pepper. DO NOT STIR!
• Slice the stick of butter into patties and distribute around the top of the dry cake mix.
• Put the lid on the Dutch oven, - You're ready.

Cooking:

With this cake-like campfire recipe, you want your Dutch oven to work like an oven, so make sure you have plenty of hot campfire coals to use. You will need a good bed of coals, at least the same diameter as your Dutch oven, with enough leftover to form a good layer on the lid of the Dutch oven.

This recipe will take 35 - 45 minutes to cook. After 20 minutes lift the pot and rotate it about 90 degrees one way, and rotate the lid 90 degrees the other way. Check the coals on the lid; they may need to be replenished.

After 30 minutes lift the lid and look inside, the cake should look semi-dry all over, and starting to pull away from the pot walls on the top. When the cake looks dry and is pulling away from the sides of the pot all the way around, your desert is done. Remove it from the fire and dump the coals from the lid.

One last tip:

When you ladle each portion onto your fellow outdoor camper's plates, be sure to "flip" the portion over so that the top cake part lands on the bottom with the cherries on top. This is the crowning touch that makes it a true camp cobbler.

This campfire recipe will serve about 15 campers, with maybe a little bit leftover for seconds. And there will be requests for seconds! This is a never-fail camp desert that always leaves them talking about how great a camp cook you are. And you have time to enjoy their accolades because all you had to do for clean-up was set the Dutch oven back on the fire and let it bake itself clean

Dutch Oven Campfire Recipes - The Devil's Cherry Cobbler

Don't miss these photos of other cast iron Dutch oven campfire recipes, and a video of cast iron cookware care at: http://hubpages.com/hub/campfire-cooking-cast-iron-dutch-oven.

GA Anderson is an online author and avid outdoors man whose lifelong camping adventures include over 7 years camping experience as an adult leader with the Boy Scouts of America. To see more outdoor camping, and campfire cooking articles visit: http://hubpages.com/author/Appletreedeals/topics/sports-and-recreation/hiking-and-camping/5216/hot.

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Dwarf Korean Lilac

When you choose a lilac you are planting a shrub that is part of our American heritage - some have even called the lilac the "apple pie of shrubs." Thomas Jefferson planted lilacs at Monticello and lilacs greeted guests as they entered George Washington's flower garden at Mount Vernon. Poet Walt Whitman's elegy to Abraham Lincoln, "When Lilacs Last in the Dooryard Bloom'd" evokes an image of a lilac bush that may be familiar to many:

In the dooryard fronting an old farm-house near the white-wash'd palings,
Stands the lilac-bush tall-growing with heart-shaped leaves of rich green,
With many a pointed blossom rising delicate, with the perfume strong I love,
With every leaf a miracle - and from this bush in the dooryard,
With delicate-color'd blossoms and heart-shaped leaves of rich green,
A sprig with its flower I break.

\"apple Pie\"

French and Dutch colonist first introduced lilacs to the United States, carrying them during their long journeys across the Atlantic Ocean. Lilacs soon found themselves all over North America, arriving by saddlebags and coach. Today there are over 2,000 named varieties of lilacs thanks to many industrious and passionate breeders all over the world. Our feature plant this week is the Dwarf Korean Lilac - the most useful of all the lilacs, and Alan's favorite of all the shrubs we grow. It is easy to grow and maintain, making a beautiful and welcome addition to your garden.

The Dwarf Korean Lilac (Syringa meyeri Pablibin)
The Dwarf Korean Lilacs' parent, the Syringa meyeri, is named after Frank Meyer who discovered it in a garden in Beijing, China in 1909 and sent cuttings home to the United States. Many lilacs are offspring of the Syringa meyeri, but the palabin Dwarf Korean Lilac is the smallest and most delightful. The clean, dark green foliage provides the perfect backdrop for the exquisite powerfully fragrant, lavender pink florets that will cover the dense bush from head to toe. Expect it to bloom in May-June, with lighter rebloom in later summer and fall, extending the season and allowing you to enjoy its beauty and fragrance twice during the year. Foliage turns bright yellow in autumn.

Unlike other common lilacs, the Dwarf Korean Lilac blooms profusely at an early age and is not susceptible to powdery mildew. Expect it to grow four to five feet high and wide, the perfect size for a perennial border, foundation planting or shrub border foreground. No matter where the Dwarf Korean Lilac is planted in your garden, it is sure to be a standout year after year.

Planting and Care

The Dwarf Korean Lilac is one tough plant, a real survivor. Over ten years ago we planted some in wooden planter boxes that were fabricated over a black top parking lot in full sun. These planter boxes never get any supplemental water, only what mother nature provides. Every year the lilacs bloom profusely, hold their leaves all summer without browning, rebloom in the fall and never suffer any winter die back. After the drought of 2002, I expected the lilacs to be totally dead. When I drove by in the spring of 2003 they were in full bloom, just as they have been every year.

Click here to view the Dwarf Korean Lilac on the Carroll Gardens website.

Dwarf Korean Lilac

Alan Summers, president of Carroll Gardens, Inc., has over 30 years experience in gardening and landscape design. He has made Carroll Gardens one of America’s preeminent nurseries, having introduced more than 20 new perennials and woody shrubs over the years and reintroduced numerous “lost” cultivars back to American gardeners.

Carroll Gardens publishes a weekly online newsletter written by Alan. It contains valuable gardening advice and tips and answers to customer questions.

Every Saturday, Alan hosts a call-in gardening forum on WCBM radio - 680 AM. For those outside of the WCBM listening area, they can listen to radio show via the internet.

Visit CarrollGardens.com to learn more about Carroll Gardens, the weekly newsletter and the radio show. http://www.CarrollGardens.com

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