Rob's Shrimp Scampi

Proudly, I can say that I post this upon request.....RUBY!!!! :)
Don't forget, serve with rice.

Ingredients:
1 1/2 pounds large shrimp, uncooked for best results
1/3 cup butter
4 tbsp minced garlic
6 green onions, thinly sliced
1/3 cup dry white wine
2 tbsp lemon juice, fresh if possible
2 tbsp chopped fresh parsley (or dried is fine)
salt and pepper to taste

1. Rinse raw shrimp (shelled and veined) and set aside.
2. Heat butter in large skillet over medium heat.
3. Cook garlic for 1-2 minutes, or until softened, but not browned.
4. Add green onions, wine, lemon juice, and the shrimp. Cook until shrimp are pink and firm--about 1/2 min. on each side.

Serve over rice, and ENJOY!

Salmon Patties

b/c i know all of you desire this recipe greatly...

1 Can (14 3/4 ounces) Canned Salmon
4 slices bread
2 eggs
2 tsp Worsteshire Sauce
1 tsp dry mustard
1/2 tsp salt

Mix and Fry in small oil on about 6...
**we never have dry mustard so if you don't, put real mustard in...a good shake of it...gives it nice flavor!

Supreme De Volaille Bourguignonne - Chicken, Mushroom Cream Sauce - Mom's New Orleans Recipe

4 Whole Chicken Breasts Salt & Pepper 1 Stick Butter 2 Teaspoons Olive Oil 1 Cup Small Onions (chopped) 8 Ounces Mushrooms (sliced) 1/5 Bottle French Red Burgundy (wine will works) 2 Shallots (green onions) Chopped 1/2 Cup Heavy Cream (could do low fat, didn't try it, but would be healthier) Use Electric frying pan. We put it on 350, but your might be a little lower/higher depending on pan. Just watch carefully to gauge what is too hot or not hot enough. This is what mom and I used, and worked very well. Season breasts with Salt & Pepper and saute in Butter and Oil. Brown nicely on both sides (until almost done). Remove chicken breasts and keep warm (we used crock pot on low). Add cup Onions, Mushrooms, and 1/4 of Burgundy (wine is what we used), cover and cook about 30 minutes at 300. Word to the wise. I let this sit a little bit with the over on, and burned it really bad, but it still turned out. Just watch that your pan isn't too hot. We did 300, because the recipe said too, but it ended up being way to hot. So maybe try 250 and adjust as needed. Cook Shallots in the same pan in which the breasts were and mushrooms are in until they are soft. Add remianing wine and cook until it reduces to half. Add Cream and simmer 2 minutes. Pour over Chicken breasts and serve. Granish with a dash of parley if desired.

Margarita's Buffalo Chicken Dip (Crock Pot)

2 c. of chicken, heaped (cooked and shredded or cubed)
3/4 c. Franks Red Hot
1/2 c. ranch dressing (or adjust to taste)
8oz. cream cheese
8oz. sour cream

*Optional Add (all 3, or whichever you desire):
1/2 c. Pepper Jack Cheese
1/2 c. Cheddar Cheese
1/2 c. Provolone Cheese

Directions:

1. Put all of the soft ingredients together in crock pot until partially melted; mix and add the chicken and extra cheese(s).
   
2. Put on high and mix every few minutes until everything is hot and steamy! Serve with nacho chips.
   

Sam's Chicken Gumbo Nacho Dip (Crock Pot)

REALLY, REALLY GOOD!!! Served at many parties with HIGH complements!!

1 pound ground beef--cooked and drained
1 large block of velveta cheese
1 can salsa--chunky/pecante works well, and medium size jar works well
pamentos--small jar
1 can chicken gumbo soup (or chicken & rice soup if you cannot find the gumbo)

Directions:

1. Cook/drain the meat on the stove.
2. Cube the Velveta block
3. Toss it all in the crock pot at med/high (work with your time frame), and let it work its magic!!!!
4. Best if served in the crock pot, kept on low.
   

Ranchy Breaded Fish Fillets, Tilapia

3/4 cup Italian seasoned bread crumbs
1 (1 oz.) package Ranch dry dressing mix
2 1/2 tbsp. vegetable oil
1 # tilapia fillets
2 tsp. butter

1. Place crumbs in a bowl. Mix the dressing mix and oil to form a paste. Coat fillets in paste, and dredge in the crumbs to coat.
2. Melt the butter in a skillet (med./high heat) and cook fillets for 5 minutes on each side (until golden brown and flakes easily with fork).
   

Chicken & Broccoli with Alfredo Sauce

This is Margarita's recipe. It is very easy and very good! Making half the amount below is more than enough for a family/crowd of 4!

In advance, or as you make the Alfredo sauce...

1. Grill or bake chicken breasts (1-2 #); if baking, bake for 35 min. on 400 degrees, season if/as you like. Cut into strips.
2. Broccoli: steam or cook how you like. (*Our preference is to fill the base of a low pan with veg. oil; once hot, add cleaned/cut broccoli, and flip around until coated in oil and bright green; sprinkle with garlic salt, and ad an 1/8" water to pan. Cover and keep at high heat for 2 minutes, shaking pan to stir once or twice. This is the Sue Ching method.)
3. Cook pasta; it goes well with spaghetti or angel hair noodles.
   

Sauce:

1. Blend in blender until there are no chunks:

• 2 cups milk
• 1 stick cream cheese
• 1-2 cloves garlic
• 1 tsp. salt & 1 tsp. pepper
• 6 tbsp. Parmesan cheese

2. Pour into pan and cook for 10 minutes, adding 5 tbsp. parsley as you cook.
3. Pour over pasta, chicken, and broccoli; add 1 tbsp. more of parsley as garnish.