Goldy Bears Doll Show Shrimp And Eggs Recipes

Steps:

• Preheat oven to 350°F
• Butter a 2 quart casserole dish with a lid. Set aside.
• Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
• In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
• Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
• Drain and peel shrimpl and set aside.
• In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
• Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
• Dissolve the chicken bouillon in the boiling water.
• Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
• Combine the mayonnaise and mustard in a small bowl.
• Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
• Stir until heated through.
• Add the cheese, stirring until melted.
• Add the pasta, shrimp and peas and stir until well combined.
• Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed baking sheet with parchment paper and arrange the graham crackers on top so that they're side-by-side.
• Heat the butter, sugar and salt in a saucepan over medium heat, whisking. Once it starts to bubble, heat for 3 more minutes, then carefully pour over the graham crackers, spreading it out evenly with a spatula. Bake until bubbling, 8 to 10 minutes. Remove from the oven and immediately sprinkle on the yogurt chips; let them melt for a few minutes. Use an offset spatula to spread them evenly all over. Add a few drops of food coloring, if desired, and swirl it around to get a marbled effect. Scatter on the gummy bears, a pinch of flaky salt and sprinkles, if using. Let set in the fridge until firm, 1 hour or up to overnight, then cut or break into pieces. Enjoy!

Steps:

• Preheat oven to 400 degrees.
• Bring a pint of water to a boil.
• Add Old Bay Seasoning and the shrimp.
• Cook the shrimp until they are just pink. Do not overcook.
• Drain and peel the shrimp, then cut them in half.
• Melt the butter in an oven proof skillet, then add the leeks and tomato.
• Saute gently for about 5 mins, until the leek is softened.
• Pour the eggs into the leek mixture.
• Season with salt and pepper.
• Cook over med-low heat, stirring occasionally to prevent browning, until the eggs have almost congealed but still have some liquid left.
• Stir in the shrimp and the cream cheese.
• Bake in the oven for 10 mins or until cream cheese is melted and the eggs are completely congealed.

Steps:

• Set oven to 350°F
• Grease a 9- by 13- inch pan.
• Cream butter and sugars together.
• Beat in eggs and vanilla.
• Add flour, salt and baking soda.
• Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter).
• Spread in the prepared pan.
• Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine).
• Cool slightly and cut into bars.

Steps:

• Set over to 350°F
• In mixing bowl, beat the butter with cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
• Make a small indentation in the top of each cookie with your thumb.
• Carefully place a strawberry half, cut side down, in each indentation.
• Bake for 12 to 18 minutes, or until very lightly browned.
• Cool on racks.

Steps:

• Combine the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic.
• Marinate the sirloin at room temp in the mixture for one hour.
• Heat a tablespoon of the remaining oil in a wok over high heat.
• Stir-fry beef quickly, until the meat is medium rare. Remove and set aside.
• Mix the remaining cornstarch with the oyster sauce.
• Reheat the wok with the remaining oil.
• Add the broccoli and carrots; stir-fry for 30 seconds.
• Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp.
• Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture.
• Heat quickly, until the sauce is clear and thickened.
• Serve immediately.

Steps:

• FOR THE COOKIES --
• Cream the butter with the sugar in a large bowl until light.
• Beat in eggs and vanilla; set aside.
• Sift the cocoa, flour, salt, baking powder, and baking soda together.
• Stir the dry ingredients thoroughly into the butter mixture.
• Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
• Preheat the oven to 375F and butter 2 cookie sheets.
• Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
• Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
• Cool on racks.
• FOR THE FILLING --
• Cream the butter until light.
• Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
• When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
• VARIATION --
• For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.

Steps:

• Preheat the oven to 375.
• In a small bowl, mix the oats with the brickle chips.
• Sift the flour, baking soda, baking powder, and salt together.
• In a food processor, mix the sugars until blended, then gradually add the butter.
• Continue to process until creamy and smooth.
• Add the eggs and vanilla and process until blended.
• Add the flour mixture and process just until combined.
• Pour this mixture over the oats and brickle chips and stir until well combined.
• Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
• Bake 12 to 15 minutes, or until golden.
• Cool on wire racks.

Steps:

• Set oven to 350°F
• Butter a 9-inch round cake pan.
• Sift together the dry ingredients.
• Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
• Blend in the raisins and caraway seeds.
• Beat the egg, buttermilk, and sour cream together until blended.
• Stir the egg mixture into the dry mixture just until blended.
• Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.