1 lb. large, uncooked, unpeeled shrimp
milk – as needed for soaking
1/3 cup real unsalted butter – melted
1/4 cup barbecue sauce
1/4 cup ketchup
1 1/2 Tbls. hot sauce
1 tsp. ground black pepper
Wash shrimp in cool water and remove heads if needed; place in a bowl; cover with milk; refrigerate overnight.
Place butter, BBQ sauce, ketchup, hot sauce, and pepper in a saucepan over medium heat; bring to a boil, stirring constantly; remove from heat and refrigerate at least 4 hours.
Drain milk from shrimp; place shrimp in a 9\” X 9\” X 2\” baking pan; drizzle prepared sauce evenly over shrimp; refrigerate for 1 hour.
Bake shrimp, uncovered, in a 450 degree oven for 15 minutes (less time for smaller shrimp). Do not overcook shrimp.
1 tsp. ground cumin
1 dash hot sauce
1 cup Italian salad dressing
1/2 lb. flank steak – cut in strips
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup sliced red onion
1/2 cup shredded cheddar cheese – low-fat okay
1 med. tomato – chopped
7 cups salad greens
2 cups crushed corn chips
Combine the cumin, hot sauce, and Italian dressing in a small bowl and mix well.
Reserve 1/2 cup of the dressing.
In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
In a hot skillet, fry the beef and cook until done.
Allow the beef to cool.
In a medium bowl combine the beef with the corn, beans, onions, and 1/2 cup of the dressing.
Refrigerate for several hours before serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes, and cheese.
Add extra dressing if necessary and top with the crushed tortilla chips.
1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
In a large bowl, combine the black-eyed peas, green pepper, celery and both onions.
In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight for the flavors to meld.
1 package (1/4 ounce or 2 1/4 tsp) active dry yeast
1 cup warm water
1 tablespoon honey
3 tablespoons olive oil
to taste Tabasco (optional)
3 to 3 1/2 cups unbleached flour
1 (7 ounce) can chopped green chiles
3 cloves garlic, crushed
1 1/2 cups shredded sharp cheddar cheese
1 egg, beaten
In a large bowl, dissolve yeast in warm water. Stir in honey, 2 tablespoons olive oil and Tabasco (optional). Add flour, one cup at a time, blending well after each addition. Beat until smooth, mixing in enough flour to form a ball of dough.
On a floured board, knead dough until smooth and elastic, about 5 minutes. Coat a large glass bowl with remaining tablespoon of olive oil and place dough in bowl, turning dough to completely coat with oil. Cover with wax paper and place in a warm place to double in bulk (about one hour).
In a medium bowl, mix chiles with garlic and cheese. Place in refrigerator until ready to use.
Punch dough down and spread on an oiled surface into a 7- by 14-inch rectangle, using greased fingers. Spoon filling lengthwise, down center of dough. Spread filling toward you to the end of one long edge and to within one inch of short edges on sides. Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll. Tuck ends and seam under roll. Transfer to oiled baking sheet.
Form into a horseshoe shape and cut one-inch slits into top of dough about three inches apart. Brush with beaten egg. Cover with wax paper and let rise for 45 minutes.
Heat oven to 375 F. Brush dough with beaten egg again and bake for 25 to 30 minutes or until brown and bread sounds hollow when tapped. Loosen bread from pan with a large metal spatula.