Eat This!

Cantonese-Style Crispy Chow Mein

noreply@blogger.com (Unknown) — Thu, 23 Apr 2026 15:50:00 +0000

There’s something irresistible about crispy Cantonese chow mein—golden noodles with a light crunch, coated in a rich, savory sauce. My wife really liked this (even though she isn't a big fan of Chinese takeout) this version keeps things really simple and delicious.

Pair this with fresh scallions, onions, and bean sprouts, it’s a straightforward dish that delivers big flavor. Perfect for recreating a takeout favorite right at home.

Cantonese-Style Crispy Chow Mein (Hong Kong Pan-Fried Noodles)

Ingredients (Serves 2)

6 oz Hong Kong-style pan-fried noodles (unsteamed)
¼ onion, julienned
2.5 scallions, cut into 1.5-inch pieces (separate whites & greens)
2 oz bean sprouts
1 tbsp dark soy sauce
½ tbsp light soy sauce
½ tbsp oyster sauce
1 tsp sugar
½ tbsp water
½ tsp sesame oil (to taste)
1.5 tbsp canola oil (divided)

Prep (10 minutes)

Steam the noodles (key step):

Bring water to a boil in a wok with a steamer rack.
Spread noodles on the rack and steam for 10 minutes.
Quickly dunk in boiling water for 15–30 seconds.
Drain, fluff gently, and cool for 3–5 minutes.

Prepare vegetables:

Slice onions thin (julienne).
Cut scallions and separate whites from greens.
Rinse bean sprouts.

Make the sauce:

Mix dark soy sauce, light soy sauce, oyster sauce, sugar, and water.
Stir until sugar dissolves. Set aside.

Cooking (20 minutes)

Step 1: Aromatics

Heat wok to medium-high (about 350–400°F).
Add ~½ tbsp corn oil.
Stir-fry scallion whites and onions for ~1 minute.
Remove and set aside.

Step 2: Crisp the noodles

Add another ~½ tbsp oil.
Place noodles in wok without stirring too much.
Let cook for ~3 minutes until crispy on the bottom.
Flip carefully.
Add a bit more oil around edges and cook another 3 minutes.

The goal: golden, crispy layers on both sides

Step 3: Build the dish

Push noodles aside and add bean sprouts.
Cover them with noodles and cook 30–45 seconds.
Add scallions (greens + cooked whites) and onions back in.
Toss gently for 1–2 minutes.

Step 4: Sauce & finish

Pour in sauce mixture.
Toss and cook for ~1 minute until absorbed.
Add sesame oil and mix for another 1–2 minutes.

Serve immediately while crispy!

Tantanmen Ramen

noreply@blogger.com (Unknown) — Thu, 18 Dec 2025 14:53:00 +0000

This creamy, spicy ramen is inspired by Tantanmen, a bold and comforting noodle soup known for its nutty sesame flavor and savory ground meat topping. My version is designed to be approachable for home cooks, using easy-to-find ingredients like peanut butter and soy milk while still delivering the rich, umami-packed flavor that makes Tantanmen so satisfying.

The combination of a silky broth, spicy pork topping, and fresh vegetables creates a perfect balance of heat, creaminess, and texture. Whether you’re making it for a cozy weeknight dinner or to impress ramen lovers, this recipe brings restaurant-style comfort straight to your kitchen.

Tantanmen Ramen

Sauce for Pork Topping

½ tsp sugar
1 tbsp Chinese chili bean paste (doubanjiang)
1 tbsp oyster sauce
1 tbsp sake

Tare (Soup Seasoning)

2 tbsp peanut butter
1 tbsp chili oil
1 tsp rice vinegar
Either:

2 tbsp soy sauce + 1 tbsp mirin
OR 2½ tbsp tsuyu

Broth

Either:

1½ cups water + 1 tbsp chicken bouillon powder
OR 1½ cups chicken stock

1½ cups unsweetened soy milk

Ingredients

2 tsp grated garlic
1 tsp grated ginger
2 green onions (whites and greens separated)
2 baby bok choy, quartered
1 tbsp chili oil
8 oz ground pork
3.5 oz bean sprouts
2 servings ramen noodles

Instructions

Prep

Grate garlic and ginger.
Thinly slice green onions, separating whites and greens.
Cut bok choy into quarters lengthwise.

Make Pork Topping

Mix the sauce: combine sugar, chili bean paste, oyster sauce, and sake in a small bowl.
Heat chili oil in a pan over medium heat.
Add pork and cook until no longer pink.
Add green onion whites, garlic, and ginger; sauté 1 minute.
Increase heat to high, add sauce, and cook until liquid reduces.
Remove from heat and set aside.

Make Tare

In a small bowl mix peanut butter, chili oil, vinegar, and tsuyu
(or soy sauce + mirin) until smooth.

Make Broth

Combine water (or stock), soy milk, and bouillon in a pot.
Heat gently over medium heat. Do not boil.

Cook Noodles & Vegetables

Bring a pot of water to a boil.
Blanch bok choy for 1 minute; remove.
Blanch bean sprouts for 30 seconds; remove.
Cook noodles according to package directions and drain.

Assemble

Divide tare between two bowls.
Add hot broth and stir.
Add noodles.
Top with pork, bok choy, bean sprouts, and green onion greens.
Add extra chili oil if desired.

Serves: 2

Tuscan Chicken Bake with Orzo Pasta

noreply@blogger.com (Unknown) — Sat, 05 Jul 2025 21:52:00 +0000

Looking for a hearty, flavor-packed dinner with minimal effort? This Tuscan Chicken Bake with Orzo Pasta is your new go-to. With juicy marinated chicken, creamy orzo, sun-dried tomatoes, baby spinach, and bold Parmesan garlic seasoning, it delivers all the comforting flavors of Tuscan cuisine — no stovetop required. Just mix, layer, and let the oven do the work. It’s perfect for busy weeknights, meal prep, or when you want something cozy without the cleanup.

**Ingredients:

1 lb orzo pasta (uncooked)

2 cups baby spinach

3.5 oz sun-dried tomatoes, chopped if whole

1 shallot, diced

3 cloves garlic, minced

2 cups chicken stock

1 cup heavy cream

2 lbs chicken breasts, scored (cut shallow slits across the top)

¼ cup Kraft Italian dressing

1 packet McCormick Parmesan Garlic seasoning

** Preheat Oven

Preheat your oven to 400°F (200°C).

** Dump Ingredients into Baking Dish

In a large 9x13” baking dish, add:

1 lb uncooked orzo
2 cups baby spinach
3.5 oz sun-dried tomatoes
1 diced shallot
3 cloves minced garlic
2 cups chicken stock
1 cup heavy cream
½ packet of Parmesan Garlic seasoning

Stir everything together evenly.

**Add Chicken

Place the scored chicken breasts directly on top of the orzo mixture.

Drizzle with Kraft Italian dressing and sprinkle the remaining seasoning packet over the chicken.

** Cover & Bake

Cover tightly with foil and bake for 40 minutes.

**Uncover & Finish Baking

Remove foil, stir orzo gently around chicken, and bake uncovered for 10–15 more minutes, until:

Chicken is cooked through (165°F internal temp)
Orzo is tender and creamy
If it looks dry, add a splash of hot water, broth, or cream and stir in

**Serve

Let rest for 5 minutes before serving.

Optionally top with grated Parmesan, fresh basil, or cracked black pepper.

Oriental Cabbage Salad

noreply@blogger.com (Unknown) — Thu, 03 Jul 2025 14:12:00 +0000

Looking for a fresh and flavorful dish to liven up your meals? This oriental cabbage salad is the perfect combination of crisp vegetables, tangy dressing, and a hint of sweetness. It's simple to make, packed with vibrant flavors, and pairs beautifully with any main course or stands on its own as a light, healthy option.

**Ingredients:

· 1 large head of green cabbage, thinly sliced

· 1 bunch of green onions, finely sliced

· 1 stick of butter

· 2 packages of ramen noodles (oriental flavor)

· ½ cup sesame seeds

· 1 small package of sliced almonds

**Instructions:

· Combine the green cabbage and green onions in a large mixing bowl; set aside for later assembly.

· In a skillet over medium heat, toast the ramen noodles (broken into small pieces) and sesame seeds in butter until golden brown. Remove from heat, add the seasoning packets from the ramen noodles, mix thoroughly, and allow to cool.

**Dressing:

· 1 cup vegetable oil

· ¾ cup sugar

· 2 tablespoons soy sauce

· ½ cup rice wine vinegar

· Place all dressing ingredients in a shaker or tightly sealed jar and shake vigorously until well blended.

**Assembly:

To ensure the best texture and freshness, keep the cabbage mixture, toasted noodles, and dressing separate until serving. Just prior to serving, combine all components, toss gently, and serve immediately.

Instant Pot Boiled Peanuts

noreply@blogger.com (Unknown) — Sun, 06 Apr 2025 17:25:00 +0000

So, where did the whole boiling peanuts thing come from? Honestly, it's still a bit of a mystery. But one thing's for sure: Southerners have totally jumped on the boiled peanut bandwagon because they're just so tasty! People often call them "the caviar of the South," and they even got the title of the official state snack of South Carolina. From Labor Day all the way through the holiday season, you can find these yummy snacks everywhere—at roadside stands, gas stations, ball games, festivals, and pretty much any get-together where folks are having a good time.

**Ingredients:

- 8 cups water

- 24 oz raw peanuts

- 1/3 cup kosher salt

- 2 tablespoons Old Bay seasoning

- 1 onion, quartered

- 5 cloves garlic

**Instructions:

1. Pour the water into the Instant Pot and add all the ingredients.

2. Secure the lid on the Instant Pot and set it to high pressure for 6-8 hours.

3. Use the natural release method, allowing the Instant Pot to depressurize gradually on its own. Wait until the floating valve drops to indicate that the pot has fully depressurized.

Boiled peanuts are not just a tasty snack; they actually come with a bunch of health perks too! Did you know that when you boil raw peanuts, the antioxidants go up four times? That's because boiling pulls out the good stuff from their shells. Some studies even say that boiled peanuts might help with peanut allergies since boiling changes the proteins that usually cause reactions.

The Delightful World of Scottish Shortbread

noreply@blogger.com (Unknown) — Tue, 31 Dec 2024 16:36:00 +0000

When it comes to classic baked goods, few can rival the buttery goodness of Scottish shortbread. This traditional treat, with its crumbly texture and rich flavor, has been a beloved staple in Scottish households for centuries. Whether enjoyed with a cup of tea or as a delightful snack, shortbread holds a special place in the hearts of many.

**A Brief History**

Scottish shortbread dates back to the 12th century, with its origins rooted in the medieval biscuit known as "biscuit bread." Over time, the recipe evolved, and by the 16th century, shortbread as we know it today began to take shape. Traditionally made with just three simple ingredients—flour, butter, and sugar—this cookie exemplifies the beauty of simplicity in baking.

**Ingredients:**

- 2 cups flour

- 1 cup butter (2 sticks, softened to room temperature)

- ½ cup sugar

**Instructions:**

1. **Preheat Your Oven**: Start by preheating your oven to 300°F (150°C). This low temperature is key to achieving that perfect melt-in-your-mouth texture.

2. **Mixing the Ingredients**: In a large mixing bowl, combine the softened butter and sugar. Using a beater on low speed, mix until the ingredients are well blended. Gradually add the flour, mixing until the dough comes together.

3. **Shaping the Shortbread**: Once your dough is ready, transfer it to a baking sheet. You can use a rolling pin to press it evenly into the sheet. For that classic shortbread look, prick the surface all over with a fork.

4. **Baking**: Place the baking sheet in the preheated oven and bake for about an hour. The low and slow baking allows the flavors to develop beautifully.

5. **Cooling and Cutting**: After baking, let the shortbread cool for about 5 minutes. Then, cut it into 1-inch pieces while it’s still warm. This will help maintain its shape as it cools completely.

**Enjoying Your Shortbread:**

Scottish shortbread is best enjoyed fresh, but it can also be stored in an airtight container for several days. Whether you savor it on its own or pair it with your favorite beverage, this traditional treat is sure to bring a taste of Scotland to your home.

Happy baking!

Mango Grilled Pork Chops

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 17:39:00 +0000

If you're looking for a delicious and unique way to prepare pork chops, this Mango Grilled Pork Chops recipe is perfect for you! The combination of a sweet and tangy brine with a luscious mango glaze will elevate your grilling game.

**Ingredients:**

***Brine***

- 2 cups water

- 1 tbsp sugar

- 1 tbsp salt

***Glaze***

- 1/2 cup red wine vinegar

- 1/4 cup sugar

- 1 tablespoon whole black peppercorns

- 1 large mango, peeled and pureed

- 4 pork chops (about 5 ounces each)

- Olive oil

- Salt

**Instructions:**

1. **Prepare the Brine:** In a bowl, whisk together the water, 1 tablespoon of sugar, and 1 tablespoon of salt until clear.

2. **Brine the Pork Chops:** Place the pork chops in a Ziploc bag, pour the brine over them, seal the bag, and refrigerate overnight.

3. **Make the Mango Glaze:** In a saucepan, combine the red wine vinegar, 1/4 cup of sugar, and whole black peppercorns. Reduce the mixture until it thickens, then strain it into a bowl. Whisk in the mango puree and let it cool.

4. **Preheat the Grill:** Get your grill ready for cooking (high heat).

5. **Prepare the Pork Chops for Grilling:** Brush the pork chops with olive oil on both sides and season with salt.

6. **Grill the Pork Chops:** Grill the pork chops for about 5 minutes on each side for medium doneness.

7. **Glaze the Chops:** Once cooked, remove the pork chops from the grill and brush them liberally with the mango glaze.

Enjoy your flavorful Mango Grilled Pork Chops, perfect for a summer barbecue or a special dinner!

Char Siu Recipe: A Deliciously Sweet and Savory Pork Delight

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 16:29:00 +0000

If you're looking to impress your family and friends with a mouthwatering dish, look no further than Char Siu, the beloved Chinese BBQ pork. This recipe combines a perfect blend of spices and sauces to create tender, flavorful pork that is sure to be a hit at your next gathering.

**Ingredients:**

- 1½ teaspoons five-spice powder

- 1½ teaspoons salt

- ¾ teaspoon pepper

- 1 (4-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks

- ½ cup hoisin sauce

- ⅓ cup honey

- ¼ cup sugar

- ¼ cup soy sauce

- ¼ cup ketchup

- 2 tablespoons dry sherry

- 1 tablespoon toasted sesame oil

- 1 tablespoon grated fresh ginger

- 2 garlic cloves, minced

**Instructions:**

1. **Prepare the Spice Mixture:** In a bowl, combine ¾ teaspoon of five-spice powder, salt, and pepper. Rub this mixture generously over the pork, ensuring each piece is well coated. Arrange the pork in an even layer in your slow cooker.

2. **Slow Cook the Pork:** Cover the slow cooker and cook the pork until it is just tender. This will take about 5 to 6 hours on low or 3 to 4 hours on high.

3. **Broil for a Perfect Finish:** Once the pork is cooked, adjust your oven rack to 4 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and set a wire rack on top, coating it with vegetable oil spray.

4. **Make the Sauce:** In a bowl, whisk together the hoisin sauce, honey, sugar, soy sauce, ketchup, dry sherry, toasted sesame oil, grated ginger, minced garlic, and the remaining ¾ teaspoon of five-spice powder.

5. **Broil the Pork:** Transfer the cooked pork to the prepared rack, discarding any cooking liquid. Brush the pork with about a third of the sauce mixture. Broil the pork until it is lightly caramelized, about 10 to 15 minutes, turning occasionally (about every 3 minutes) and reapply the glaze to achieve an even glaze. Transfer your pork to a cutting board and let rest for 10 minutes, then slice crosswise to serve.

**Serving Suggestions:**

Serve your Char Siu with steamed rice, stir-fried vegetables, or in a bao bun for a delightful meal. The sweet and savory flavors will have everyone coming back for seconds!

Enjoy your homemade Char Siu, a dish that brings the taste of Chinese BBQ right to your kitchen!

Coquito Recipe: A Festive Puerto Rican Delight

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 15:08:00 +0000

Coquito, often referred to as Puerto Rican eggnog, is a creamy and delicious holiday drink that brings warmth and joy to any celebration. This recipe combines rich flavors and a hint of spice, making it the perfect beverage for gatherings with family and friends.

**Ingredients:**

- 2 cans of evaporated milk (12oz)

- 1 can of condensed milk (14oz)

- 1 can of Coco Lopez (coconut cream) (15 oz)

- 2 tablespoons of vanilla extract

- 2 teaspoons of ground cinnamon

- 3 egg yolks

- 2 cups of Bacardi Superior rum

- 1 splash of brandy

- A pinch of nutmeg

**Instructions:**

1. In a blender, combine the evaporated milk, condensed milk, Coco Lopez, vanilla extract, ground cinnamon, and egg yolks. Blend until smooth and well mixed.

2. Gradually add the Bacardi Superior rum and a splash of brandy, blending until fully incorporated.

3. Taste the mixture and adjust the spices if desired, adding more cinnamon or nutmeg to suit your preference.

4. Pour the coquito into bottles or jars and refrigerate for at least 4 hours, allowing the flavors to meld together.

5. Serve chilled, garnished with a sprinkle of cinnamon or nutmeg on top.

Enjoy this delightful coquito at your next holiday gathering, and share the joy of this traditional Puerto Rican drink with your loved ones!

Savor the Flavor: A Delicious Dairy Queen Inspired Chili Recipe

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 14:48:00 +0000

If you're a fan of Dairy Queen's delicious hot dog chili, you're in for a treat! This simple recipe allows you to recreate that savory, hearty chili right in your own kitchen. Perfect for topping your favorite hot dogs or enjoying on its own, this chili is sure to satisfy your cravings.

**Ingredients:**

- 1 pound ground beef

- 1 medium onion, chopped

- 1 can (6 oz) tomato paste

- 3 cans water

- ½ cup ketchup

- 1 tablespoon white vinegar

- 1 ½ tablespoons Chili powder

- 1 teaspoon salt

**Instructions:**

1. To start, you'll need some ground beef as the base of your chili. Sauté it with a chopped medium onion until it's browned and fragrant. This combination creates a savory foundation that enhances the overall taste.

2. Next, add a can of tomato paste to give your chili a rich, thick texture. To balance the flavors, incorporate three cans of water, which will help to create a delicious broth. For a touch of sweetness and tang, mix in half a cup of ketchup and a tablespoon of white vinegar.

3. To spice things up, don't forget the chili powder—1 ½ tablespoons will do the trick! Finally, season your chili with a teaspoon of salt to bring all the flavors together.

4. Let your chili simmer until all the ingredients meld beautifully (about 1 ½ hours), and you'll have a delightful dish that captures the essence of Dairy Queen's beloved recipe. Serve it hot, and enjoy the comforting warmth of this classic chili!

This Dairy Queen-inspired hot dog chili is not only easy to make but also incredibly satisfying. Serve hot over your favorite hot dogs or enjoy it as a standalone dish.. So gather your ingredients, and get ready to enjoy the deliciousness that brings the taste of Dairy Queen right to your kitchen!

Thai Green Curry with Chicken

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 14:21:00 +0000

Thai Green Curry Chicken

Thai green curry chicken is the perfect balance of creamy, spicy, and aromatic flavors. Rich coconut milk, fragrant herbs, and tender chicken that come together in a comforting dish that is both vibrant and satisfying.

I absolutely love Thai green curry and my wife began her journey into researching different recipes and devising one that she found approachable and easy to make, perfect for a weeknight meal that still feels special.

Serves 4

Ingredients

1¾ cups coconut milk, divided
1 cup unsalted chicken stock
1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
2 tbsp palm sugar (or light brown sugar)
2 tbsp fish sauce (plus extra for marinating)
3 makrut lime leaves, torn (stems removed)
½ lb Thai eggplant, cut into bite-sized pieces
1 (9 oz) can bamboo shoots, drained and rinsed
1 cup Thai basil leaves
¼ yellow bell pepper, julienned
Jasmine rice, for serving

Notes

Marinate chicken with 1 tbsp fish sauce while prepping ingredients.
Rinse bamboo shoots well to remove any briny taste.
A good-quality green curry paste (like Mae Ploy) makes a big difference.

Instructions

1. Build the curry base

In a pot over medium heat, bring about ¾ cup coconut milk to a boil.
Add green curry paste and cook, stirring frequently, for 3–5 minutes until fragrant and the coconut oil begins to separate.

2. Create the broth

Add chicken stock, remaining coconut milk, palm sugar, and fish sauce.
Stir well. Add torn makrut lime leaves and bring to a gentle simmer for 3–5 minutes.

3. Cook the vegetables

Add Thai eggplant, pressing them into the liquid so they don’t discolor.
Cook for 2–3 minutes until just tender (still slightly firm).
Add bamboo shoots and cook for 1 minute to heat through.

4. Cook the chicken

Add marinated chicken and simmer for about 2 minutes, or until just cooked through. Avoid overcooking.

5. Finish the curry

Turn off heat. Add bell peppers and let them soften in the residual heat.
Stir in Thai basil until wilted. Taste and adjust seasoning with more fish sauce if needed.

Serve hot over jasmine rice.

Deliciously Nutritious: A Simple Pink Beans Recipe

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 14:04:00 +0000

If you're looking to add a healthy and flavorful dish to your meal rotation, look no further than pink beans! These small, oval-shaped legumes are not only packed with protein and fiber but also offer a delightful creamy texture and a subtle, earthy flavor. In this article, we’ll explore a simple and delicious pink beans recipe that you can easily whip up at home.

**Ingredients:**

- 2-3 tablespoons canola oil

- 2 tablespoons sofrito (Goya frozen)

- 1/2 cup ham, cubed

- 2 small cans pink beans (with water)

- 1/4 teaspoon oregano

- 1 envelope ham bouillon

- 1 envelope sazon

- 1 teaspoon adobo

- 1 potato, diced

- 4 tablespoons tomato paste

- Cilantro, to taste

- 1/2 cup water

**Instructions:**

1. In a large pot, heat the oil over medium heat.

2. Add the sofrito and sauté for a few minutes until fragrant.

3. Stir in the cubed ham and cook until slightly browned.

4. Add the pink beans (with their water), oregano, ham bouillon, sazon, adobo, diced potato, tomato paste, and water.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until the potatoes are tender.

**Serve:** Once the beans are heated through, taste and adjust the seasoning if necessary. Serve the pink beans warm, garnished with fresh cilantro and lime wedges for an extra burst of flavor.

**Conclusion:**

This pink beans recipe is not only easy to make but also versatile. You can enjoy it as a main dish, a side, or even as a filling for tacos or burritos. Packed with nutrients and flavor, pink beans are a fantastic addition to any meal. Give this recipe a try, and you’ll find yourself coming back for more! Happy cooking!

The Joy of Farina: A Silky Smooth Breakfast Delight

noreply@blogger.com (Unknown) — Thu, 26 Dec 2024 13:34:00 +0000

Ah, Farina! The unsung hero of the breakfast table, often overshadowed by its flashier cousins like oatmeal and granola. But let me tell you, this fine, creamy grain deserves a moment in the spotlight. If you’ve never tried farina, or if it’s been a while since you’ve indulged, let’s take a delightful dive into this warm bowl of goodness!

Whether you prefer it sweet or savory, Farina is versatile enough to cater to all your breakfast whims. A sprinkle of cinnamon and a drizzle of honey can transform it into a sweet treat, while a pinch of salt and a pat of butter can make it a savory sensation.

And let’s not forget about the texture! There’s something incredibly comforting about that silky-smooth consistency. It’s like a warm hug for your stomach, especially on those chilly mornings when you need a little extra love. Plus, it cooks up in just a few minutes, making it a quick and easy option for busy mornings.

So, the next time you’re at the grocery store, don’t overlook that humble box of farina (Cream of Wheat). Embrace its charm and let it bring a little joy to your mornings. After all, life is too short for boring breakfasts! Grab a spoon, and let’s dig into the delightful world of Farina together!

**Ingredients:**

- 2 cups of milk

- A pinch of salt

- 1 tablespoon of ground cinnamon

- 2 tablespoons of granulated sugar

- 1/3 cup of cream of wheat

- ½ teaspoon of vanilla extract

**Instructions:**

Begin by adding all the ingredients to a saucepan and bring to a gentle boil while stirring continuously. Once the milk reaches a boiling point, reduce the heat and continue to stir for an additional 5 minutes to ensure a smooth consistency without lumps. Carefully pour the mixture into serving bowls and allow a skin to form on the surface. Serve and enjoy!

The Ultimate Homemade Meatball Spaghetti

noreply@blogger.com (Unknown) — Sun, 06 Aug 2023 21:16:00 +0000

The Ultimate Homemade Meatball Spaghetti!

I've been perfecting this meatball recipe for some time, and it has always been a hit with the kids, especially when paired with garlic bread. But let me tell you a funny story. One day, in a rush, I decided to take a shortcut and used store-bought meatballs and sauce. The result? The kids weren't thrilled and compared it to cafeteria food! Lesson learned - I'll never take the easy way out again!

Now, let me share the secret behind my delicious homemade meatballs:

Meatballs:

**Ingredients:**

- 1 pound ground chuck

- 4 ounces bread crumbs

- 4 ounces milk

- 4 eggs

- 1/2 container Romano Parmigiano cheese (the round green canister)

- 1 grated onion

- 4 cloves diced garlic

- 2 ounces dried parsley

- 2 ounces dried basil

**Instructions:**

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the ground chuck, bread crumbs, milk, and eggs. Mix until well combined.

3. Add the grated onion, diced garlic, Romano Parmigiano cheese, dried parsley, and dried basil to the mixture. Season with salt and pepper to taste.

4. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

5. Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and golden brown.

Are you ready to elevate your pasta dishes with a rich and savory homemade tomato sauce? This easy-to-follow recipe combines fresh ingredients to create a sauce that bursts with flavor. Perfect for spaghetti, lasagna, or as a base for your favorite dishes, this tomato sauce will become a staple in your kitchen.

**Ingredients:**

- Olive Oil

- 8 cloves of garlic, diced

- 2 onions, finely diced

- 2 cans (28 oz each) Tuttorosso Crushed Tomatoes with Basil

- 1 teaspoon salt

- 1 teaspoon pepper

- 1 teaspoon dried basil

**Instructions:**

1. In a large saucepan, heat a generous amount of olive oil over medium heat.

2. Add the diced garlic and onions, sautéing until they become translucent and fragrant.

3. Pour in the Tuttorosso Crushed Tomatoes with Basil, stirring to combine.

4. Season the sauce with salt, pepper, and dried basil, adjusting to taste.

5. Let the sauce simmer for at least 30 minutes, allowing the flavors to meld together beautifully.

Now, let's talk about the perfect partner for these mouthwatering meatballs and sauce - spaghetti!

Spaghetti:

Choosing the right spaghetti is a matter of personal preference. I personally love Barilla Thick spaghetti because it holds up well to the sauce and meatballs.

Instructions:

1. In a large pot, bring 4 quarts of water to a rolling boil and add a pinch of salt.

2. Add the spaghetti to the boiling water and gently stir.

3. Let the spaghetti boil uncovered for about 8-10 minutes, stirring occasionally.

And there you have it - the ultimate homemade meatball spaghetti that's sure to please even the toughest critics! Enjoy this hearty and flavorful meal with your loved ones, and remember, sometimes the shortcuts are just not worth it! Happy cooking!

Chipotle Pepper Orange Juice Glaze

noreply@blogger.com (Unknown) — Mon, 04 Feb 2019 20:43:00 +0000

"Why do you have that glazed-over look?"

Alright, this glaze is an absolute hit! I've prepared it countless times, using it on chicken wings and pork ribs, and it never fails to leave everyone with that mesmerized look in their eyes.

**Ingredients:**

- 1/2 cup Orange Juice

- 1 cup Apple Cider Vinegar

- 1/2 can (7 ounce can) Chipotle Chili in Adobo Sauce

- 1/2 cup Soy Sauce

- 4 cups Sugar

**Instructions:**

1. **Prepare the Chipotle Puree:** Start by pureeing the chipotle peppers in a blender until you achieve a smooth mixture. This will be the base of your glaze, adding a rich, smoky flavor.

2. **Cook the Orange Juice:** In a pot, pour in the orange juice and bring it to a boil. Stir often to prevent burning and allow it to thicken.

3. **Combine Ingredients:** Once the orange juice has thickened, reduce the heat to medium. Add in the apple cider vinegar, chipotle chili puree, soy sauce, and sugar.

4. **Thicken the Glaze:** Keep stirring the mixture until the sugar completely dissolves. Continue to cook until the sauce thickens to a consistency that can coat the back of a spoon.

5. **Serve and Enjoy:** Once your glaze is ready, use it to enhance your favorite dishes. Whether brushed on grilled meats or drizzled over roasted vegetables, this chipotle glaze is sure to impress!

The Spice

noreply@blogger.com (Unknown) — Mon, 04 Feb 2019 20:25:00 +0000

This is THE Spice Mix!

I absolutely love this spice blend, and it's my go-to for so many dishes. One of the best ways to enjoy it is as a dry rub on a juicy steak before grilling it to perfection.

The measurements are quite simple, all you need is capfuls of each spice. The size of the cap depends on how much you want to make, so feel free to adjust it accordingly. Once you have this blend ready, you'll want to keep it close at hand because it can add amazing flavor to just about anything!

#### Ingredients (all measured in capfuls, use the same cap for all ingredients):

- 2 capfuls of Paprika

- 2 capfuls of Kosher Salt

- 2 capfuls of Garlic Powder

- 1 capful of Onion Powder

- 1 capful of Thyme

- 1 capful of Oregano

- 1 capful of Pepper

- 1/4 capful of Cayenne Pepper

Making this spice mix is a breeze:

Simply place all the ingredients together in a container and mix them well. It's essential to note that all these are dry spices, so you'll have a fantastic dry rub ready to elevate your dishes to new heights!

Feel free to experiment with this versatile blend on various meats, vegetables, or even as a seasoning for soups and stews. The possibilities are endless, and I guarantee it will become your favorite spice mix too! Enjoy!

Best Banana Bread

noreply@blogger.com (Unknown) — Mon, 04 Feb 2019 20:07:00 +0000

**Introduction:**
Welcome to our delightful banana bread recipe! If you're looking for a simple yet delicious way to use up those ripe bananas sitting on your counter, you've come to the right place. This banana bread is moist, flavorful, and perfect for breakfast, snacks, or dessert. Let’s dive into the ingredients and instructions to create this scrumptious treat!

**Ingredients:**
- 1 cup Sugar
- 1 stick Butter
- 2 large Eggs
- 3 ripe Bananas
- 1 tablespoon Milk
- 1 teaspoon Cinnamon
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt

**Instructions:**
1. Preheat your oven to 325 degrees F.
2. Grease a loaf pan with Pam or any equivalent non-stick cooking spray.
3. In a large mixing bowl, combine the sugar and butter. Use an electric mixer to beat them together until the mixture becomes light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate small bowl, mash the bananas using a fork. Mix in the milk and cinnamon to create a flavorful banana mixture.
6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Now, it's time to bring everything together. Add the banana mixture to the wet mixture and stir until well combined.
8. Gradually add the dry ingredients to the wet mixture, stirring just until the flour disappears. Be careful not to overmix the batter.
9. Pour the batter into the prepared loaf pan.
10. Bake the banana bread for about 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool on a rack for about 15 minutes. Then, remove it from the pan, invert it onto the rack, and let it cool completely before slicing.

**Conclusion:**

Enjoy your homemade banana bread! It’s perfect on its own or with a spread of butter. Share your baking experience with us in the comments below, and happy baking!
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Grilled Corn with Herbed Butter, Lime and White Cheese

noreply@blogger.com (Unknown) — Wed, 07 Nov 2007 18:55:00 +0000

A-maize-ingly Great Husker-dos: Grilled Corn with Herbed Butter and Cheese

Prepare to blow your guests away with this remarkable recipe featuring grilled corn topped with herbed butter and cheese. Whether it's a barbecue or a weekend family dinner, this side dish will shine and leave everyone craving for more. Whenever new people attend my BBQs, they can't stop raving about this corn dish, wondering what makes it so kick butt. Well, the secret lies in the delectable herbed butter and cheese – that's all you need!

Making herbed butter is a breeze and is perfect for enhancing the flavor of everything, from steaks to seafood and vegetables. To whip up this delightful herbed butter, simply soften some butter, add the spices and herbs mentioned in the recipe below, refrigerate, and savor the smooth sensory sensation!

**Ingredients:**

- Fresh Corn on the cob (with husks still intact)

- Limes

- Garlic Herbed Butter (see recipe below)

- Grated Cotija Cheese (Mexican white cheese)

**Instructions:**

1. If desired, remove the silks from inside the corn, then pull back the husks to cover the corn.

2. Soak the corn in a cooler or any large vessel filled with water for at least 30 minutes.

3. Preheat your grill to medium-high heat (around 350-400 degrees).

4. Remove the corn from the water and shake off excess water.

5. Place the corn on the grill over direct heat and grill for 15 to 20 minutes with the grill lid closed.

6. Take the corn off the grill, and if you prefer, leave the husks on (they make great handles).

7. Brush the garlic herbed butter onto the corn and generously sprinkle with grated Cotija cheese.

8. Finish by squeezing some fresh lime juice over the corn, and voilà, they are ready to serve!

**Garlic Herbed Butter:**

- 1/2 cup Butter (softened)

- 2 cloves Garlic (minced)

- 1 1/2 teaspoons Italian Blend Herbed Spices (found in your grocer's herb and spice aisle)

- 1 teaspoon Lime Juice

**Preparation:**

In a bowl, mix the softened butter with minced garlic, Italian blend herbed spices, and lime juice. Cover the bowl and refrigerate the herbed butter until ready to use.

Get ready to enjoy the wonderful blend of flavors from the herbed butter and cheese, transforming grilled corn into a delightful culinary experience. This recipe will undoubtedly become a favorite, and you'll have your guests asking for more at every gathering!

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Roasted Potatoes and Onions

noreply@blogger.com (Unknown) — Wed, 31 Oct 2007 19:13:00 +0000

Delicious and Satisfying: Herbed Potatoes with Cippolini Onions

This side dish is a delightful combination of heartiness and flavor. Tired of the same old rice or potato side dishes? Look no further! The aroma of the herbs as it bakes will leave everyone wondering, "What smells so amazing?!"

One of the best things about this dish is its simplicity, making it perfect for entertaining. With minimal effort required, you can focus on other preparations and still impress your guests.

Here's a useful tip to ensure success: when cleaning the potatoes, make sure to thoroughly dry them, as any excess moisture may cause them to stick to the baking sheet, even if you use aluminum foil and non-stick cooking spray.

**Ingredients:**

- 2 pounds of Red New Potatoes, cut in half (remember to dry them if you wash them)

- 1 pound of Cippolini Onions, peeled

- ¼ cup of extra virgin Olive Oil

- 2 teaspoons of Herbes de Provence (or substitute with dried rosemary for a delicious twist)

- 1 teaspoon of Salt

- 1 teaspoon of Black Pepper

**Instructions:**

1. **Preheat the Oven:** Start by preheating your oven to 400 degrees Fahrenheit.

2. **Mix Ingredients:** In a large bowl, thoroughly mix all the ingredients together. Ensure that the potatoes and onions are well coated with olive oil and seasonings.

3. **Prepare for Baking:** Pour the mixture onto a baking sheet and spread it out evenly. This will help them roast evenly and achieve that perfect golden color.

4. **Bake:** Place the baking sheet in the oven and bake for about 40 minutes, or until the potatoes are golden and fully cooked.

5. **Serve and Enjoy:** Once done, serve this delectable dish on a platter and enjoy the wonderful flavors!

This recipe is not only easy to make but also a great addition to any meal. Happy cooking!

With these herbed potatoes and cippolini onions, your meal will not only be delicious but also impressive. So, the next time you need a scrumptious side dish, give this recipe a try and savor the compliments from your guests!

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French Green Beans in Shallot Dressing

noreply@blogger.com (Unknown) — Mon, 29 Oct 2007 21:08:00 +0000

Impressing with Flavor: French Green Beans with Mustard Dressing

This delightful side dish is bursting with flavor, quick to prepare, and a real crowd-pleaser with its restaurant-style flair. As long as you don't overcook the green beans, you're in for a treat. It pairs beautifully with chicken, steak, or risotto, allowing you to choose the perfect main dish to complement this excellent side.

I once had a friend who asked me for a special anniversary meal he could make for his wife. I recommended this recipe as one of the sides and wrote it out for him. The next day, he excitedly told me that his wife was incredibly impressed with the meal, and the green beans were her favorite part. Since then, they've made this dish a regular addition to many of their meals, and I couldn't be happier about it.

These thin French green beans are technically known as "Haricot vert," derived from the French words "Haricot" meaning "beans" and "vert" meaning "green." Compared to most American varieties, French green beans are longer, thinner, and more tender, offering a complex flavor profile with multiple layers of taste - a rich base flavor with subtle undertones.

Give this recipe a try, and we're confident it will become a favorite at your house too!

Ingredients:

1 pound of French Green Beans (Haricot vert)
¼ cup of extra virgin Olive Oil
1 tablespoon of Dijon Mustard
1 tablespoon of Red Wine Vinegar
1 minced Shallot
Salt and Black Pepper

Let's get cooking:

Steam the French green beans in a steamer for 4 to 8 minutes or until they are tender.
While the green beans are steaming, prepare the dressing. Whisk together the olive oil, mustard, vinegar, and minced shallot.
Remove the steamed French green beans from the steamer and place them in a bowl.
Toss the green beans with the prepared dressing. Season with salt and black pepper to taste, and it's ready to serve!

Your guests just might exclaim, "Sacre bleu, this is the best Haricot vert dish ever!"

"Wi, monsieur." (Yes, sir.)

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Potato Pancakes

noreply@blogger.com (Unknown) — Sun, 28 Oct 2007 13:28:00 +0000

Kartoffelpuffer, Latkes, and All Things Potato Pancakes

Indulge in the crispy fried perfection of a potato pancake! This recipe offers the easiest way to whip up this delicious treat. If you happen to have leftover mashed potatoes from last night's dinner, consider regifting them as delightful potato pancakes. It's a creative and unique way to turn leftovers into a different and satisfying side dish that will leave no one saying, "Oh man, yukkie leftovers."

These pancakes are versatile in how they can be enjoyed. I personally love them with a dab of sour cream on top, but when my kids pair them with pork chops, they opt for applesauce. Whether you serve them for breakfast, lunch, or dinner, having a kartoffelpuffer on your plate is always a winning choice.

**Ingredients:**

- 2 ½ cups of Mashed Potatoes

- 1 large Egg

- ½ cup of white Flour

- 1 small white Onion, finely chopped

- 2 ½ tablespoons of Chives, chopped

- Salt, to taste

- Black Pepper, to taste

- Vegetable or Canola Oil, for frying

**Instructions:**

1. **Prepare the Mixture:** In a large bowl, combine the mashed potatoes and egg. Gradually stir in the flour until well incorporated.

2. **Add Flavor:** Fold in the chopped onion and chives. Season the mixture with salt and black pepper to taste.

3. **Heat the Oil:** In a skillet (an electric skillet works well), heat enough oil to cover the bottom, about 1/8 inch deep, over medium-high heat. The oil should be hot but not smoking. If using an electric skillet, set the temperature to 350°F.

4. **Fry the Pancakes:** Scoop heaping tablespoons of the potato mixture into the hot oil, being careful not to overcrowd the pan. Flatten each scoop gently with the back of a spoon.

5. **Cook to Perfection:** Fry the pancakes for about a minute on each side, or until they are golden brown.

6. **Drain and Serve:** Carefully remove the potato pancakes from the oil and let them drain on paper towels.

Enjoy these delicious potato pancakes as a delightful addition to any meal, whether it's breakfast, lunch, or dinner!

Now you're all set to enjoy these irresistible potato pancakes. They're sure to be a hit on any occasion, so don't hesitate to indulge in the delightful flavors of kartoffelpuffer, latkes, or whatever you like to call these delectable treats!

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Brined Roast Turkey

noreply@blogger.com (Unknown) — Sat, 27 Oct 2007 20:52:00 +0000

Brine, Dine, and Shine

Years ago, I stumbled upon an incredible recipe for a brined roast turkey that sounded absolutely delicious. I had experience brining chicken and pork before, but turkey was uncharted territory for me. Before I share the recipe, allow me to recount a heartwarming story.

It was about five years ago on Christmas when I decided to make this roast turkey for my brother and his family during my visit to New York. They were keen on having a turkey for their Christmas dinner, and I suggested brining it. Always open to new culinary adventures, they eagerly agreed, and we set off to the store to gather the ingredients. With the fixings and turkey ready, we faced a slight dilemma when they presented a colossal turkey that wouldn't fit back into the refrigerator after brining. But I reassured my brother that we could still make it work. We would prepare the brine, immerse the turkey in it, place the mixture in a clean portable cooler, and set it outside on the patio until cooking time—mind you, the temperature outside was sub-zero!

To our delight, the brined roast turkey turned out to be a smashing success, and they have continued making it that way ever since. The cooler idea worked wonders, and I've adopted it as my go-to method for brining, though a clean 5-gallon bucket would serve the same purpose.

Let's delve into a little bit of chemistry regarding brining:

"Brine" is simply defined as "water saturated or nearly saturated with salt." The science behind brining meat is straightforward. All meat naturally contains water and salt, so by submerging it in a liquid with a higher salt concentration (the brine mixture), the brine is absorbed into the meat. Additionally, when you add spices to the brine, they permeate the meat, imparting flavor and extra moisture, resulting in an incredibly juicy and flavorful dish.

For a basic brine suitable for any type of meat, you can use the following ratio: 1 gallon of water to 1 cup of kosher salt. As for spices, feel free to get creative and enjoy the most delectable and succulent meat you've ever tasted.

Here's the brine recipe based on one by Alton Brown:

Brine:

Vegetable Stock – 1 gallon
Brown Sugar – ½ cup
Kosher Salt – 1 cup
Peppercorns (black) – 1 tablespoon
Allspice Berries – 1 tablespoon
Candied Ginger – 1 tablespoon
Iced Water – 1 gallon

Ingredients:

Brine
Canola Oil
Turkey – 16 pounds

Aromatics for Inside the Turkey:

Apple (your favorite) – 1 sliced
Onion (white) – 1 sliced
Cinnamon Stick – 1
Water – 1 cup boiling
Rosemary – 4 sprigs

Instructions:

A. Prepare this step a day before cooking the turkey.

In a large stockpot, combine all the brine ingredients and bring the mixture to a boil to dissolve the sugar and salt.
Remove the brine from the heat and let it cool to room temperature.
Once cooled, mix the brine with the iced water in a container large enough to hold both the brine and the turkey.
Place the thawed turkey into the brine, cover it, and refrigerate it or set it in a cold area for at least eight hours, preferably overnight.
During the brining process, turn the turkey over once to ensure even flavor distribution.

B. On the day of roasting:

Remove the turkey from the brine and rinse it inside and out with water.
Discard the brine.
Preheat the oven to 500 degrees.
While the oven heats up, combine the sliced apple, onion, cinnamon stick, and water in a measuring cup and let it steep for at least five minutes.
Place the turkey on a roasting rack in a large roasting pan and add the aromatics and rosemary.
Use a basting brush to coat the entire turkey with canola oil.
Roast the turkey on the lower level of the oven for thirty minutes at 500 degrees.
Remove the turkey from the oven, cover the breast with aluminum foil, reduce the heat to 350 degrees, and return the turkey to the oven.
Use an instant-read thermometer to roast the turkey until the internal temperature reaches 165 degrees, which should take about 2 to 3 hours.
Once done, allow the turkey to rest for 10 to 15 minutes, covered loosely with an aluminum foil tent, before carving.

Now you're all set with your brined turkey to enjoy a delightful dining experience and shine as the culinary star of the show!

Grilled Garlic Shrimp

noreply@blogger.com (Unknown) — Wed, 24 Oct 2007 22:17:00 +0000

Shrimp Eatin' Excellence

These delectable shrimp make for a perfect side to accompany a grilled steak or serve as a delightful appetizer. They are incredibly easy to prepare and bursting with flavor. My kids are crazy about shrimp and could devour a whole bushel by themselves, I'm sure! So, whether you share their shrimp obsession or simply enjoy savoring tasty shrimp dishes, this recipe is a grilling masterpiece.

Ingredients:

16-20 large shrimp, shelled and deveined, with tails left on
½ cup olive oil
3 cloves of garlic, chopped
1 tablespoon dry oregano
2 tablespoons fresh chopped parsley (or 1 tablespoon dry)
1 teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper

How To Make It:

In a measuring cup, thoroughly mix together the olive oil, chopped garlic, oregano, parsley, red pepper flakes, salt, and black pepper to create the marinade.
Place the shrimp in a 1-gallon freezer bag and pour the marinade over them. Seal the bag and let the shrimp marinate for at least an hour.
While the shrimp are marinating, soak wooden skewers in water to prevent them from burning on the grill.
Preheat the grill to medium-high heat (350-400 degrees).
Remove the shrimp from the marinade and thread them onto the soaked wooden skewers. Skewering them makes it easier to flip them on the grill.
Place the shrimp on the grill directly over the heat source and grill covered for about 2 minutes per side.
Now, your fantastic shrimp dish is ready to be served and savored!

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Down Home Fried Catfish

noreply@blogger.com (Unknown) — Sun, 21 Oct 2007 12:38:00 +0000

A Fish Fry Favorite

After numerous trials and errors, I have finally perfected a method for making delicious fried catfish. Out of all the wet batters and dry mixtures I've experimented with, this particular recipe has earned the title of my all-time favorite. Everyone who has tried it agrees, and I hope you will too!

Ingredients:

Frying Oil – preferably peanut oil, but you can use canola or any frying oil of your choice
White Flour
Cornmeal
Catfish fillets – cut into 2-inch pieces
Salt
Old Bay Seasoning

How To Make It:

Preheat the fryer with oil to 350 degrees.
Mix the flour and cornmeal together in a ratio of 4 to 1. For instance, you can use 1 cup of flour to ¼ cup of cornmeal or 4 cups of flour to 1 cup of cornmeal, depending on the amount of fish you plan to cook.
Place the flour-cornmeal mixture in a paper bag or a large covered plastic bowl if you prefer.
Lightly season each piece of catfish with salt and Old Bay seasoning. Be cautious with the amount of seasoning to avoid an overly salty taste.
Put the catfish pieces in the flour-cornmeal mixture and shake them until they are evenly coated.
Carefully place the coated fish in the hot oil and deep-fry for 8 minutes. Avoid crowding the fish in the fryer to ensure even cooking and prevent them from sticking together.
Drain the fried catfish on newspaper or paper towels and serve with coleslaw, hushpuppies, or your favorite fixings.

I truly hope this recipe becomes one of your cherished Fish Fry Favorites!

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How to Grill the Perfect Shrimp

noreply@blogger.com (Unknown) — Wed, 17 Oct 2007 20:14:00 +0000

Shrimp Eatin' at Its Best

Grilled shrimp is an all-time favorite accompaniment to any meal in our household. Whether served as an appetizer or alongside a juicy steak, it's simply unbeatable.

However, a common challenge many people face is keeping the shrimp moist and tender. Due to their short cooking time, they are prone to overcooking easily. As a result, you might end up with a plateful of chewy, dried-out shrimp.

To avoid this, I recommend grilling shrimp with the shells on. This helps retain moisture and shields the shrimp from the intense heat of the grill. Additionally, opt for large to Jumbo-sized shrimp for grilling, as smaller shrimp tend to overcook and become rubbery.

Here's how to prepare and grill them:

To Prepare:

To make it easier to remove the shells after grilling, use kitchen shears to cut along the back of the shrimp, stopping about ½ inch from the tail. This method also facilitates deveining if you choose to do so before grilling.

Thread the shrimp onto skewers; this makes flipping and removing them from the grill much simpler. If using wooden skewers, soak them in water for at least half an hour before grilling to prevent them from burning on the grill.

Ingredients:

½ pound of Large to Jumbo Shrimp, unpeeled

How To Make It:

Preheat the grill to medium-high heat, around 350-400 degrees.
Prepare the shrimp as instructed above, including deveining if desired.
Grill the shrimp with the grill lid on, directly over the heat source until they become opaque in color (not transparent) all the way through. Use the grilling times chart below as a guide:

Shrimp Cooking Times:

Large: 2 minutes per side
Extra-Large: 2 ½ minutes per side
Jumbo: 3 minutes per side

Be cautious when removing the shrimp from the skewers, as both the shrimp and the skewers will be very hot.

Now, the only thing left to do is to dig in! Enjoy these succulent and tender crustaceans to your heart's content.

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