Twice-Cooked Coconut Shrimp
"Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!" INGREDIENTS 1 1/2 pounds large shrimp - peeled and deveined 1/2 cup all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1/2 tablespoon ground white pepper 2 tablespoons vegetable oil 1 cup ice water 2 cups shredded coconut 1 quart vegetable oil for frying 1/2 cup orange marmalade 1/4 cup Dijon-style prepared mustard 1/4 cup honey 1/4 teaspoon hot pepper sauce DIRECTIONS 1.) Peel, devein and wash shrimp. Dry well on paper towels. 2.) Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. ...
Bacon Cheddar Deviled Eggs
"These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs." INGREDIENTS 12 eggs 1/2 cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard DIRECTIONS 1.) Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. 2.) Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in ...
Chicken & Asparagus w/ Gruyere
"For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just the right amount of melted Gruyère cheese." INGREDIENTS 8 ounces asparagus, trimmed and cut into 1-inch pieces 2/3 cup reduced-sodium chicken broth 2 teaspoons plus 1/4 cup all-purpose flour, divided 4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon canola oil 1 shallot, thinly sliced 1/2 cup white wine 1/3 cup reduced-fat sour cream 1 tablespoon chopped fresh tarragon or 1 teaspoon dried 2 teaspoons lemon juice 2/3 cup shredded Gruyère cheese DIRECTIONS 1.) Place a steamer basket in a large saucepan, add 1 inch of water and ...
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