3 Different Recipes from June 5 - ABC 33/40 - Birmingham News, Weather, Sports

3 Different Recipes from June 5

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Cajun Dressing

 

 

1 cup mayonnaise

1/4 cup copped green onions

1 TB dried onions

1 clove garlic

1 tsp capers

1 tsp hot sauce

1 roasted red pepper

Cajun seasoning

Salt and pepper to taste

 

 

Mix all ingredients in a small bowl, seal well to store in fridge.

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Smokey Cheddar Pie

 

Vine ripe tomatoes, creamy cheddar & fresh herbs baked till bubbly in Dale's flaky pie crust, with a hint or smoky paprika!

 

 

INGREDIENTS

1 cup cheddar, shredded

1/2 cup bacon bits, optional

1 cup mayonnaise

1/2 cup fine diced sweet onion

1 TB diced fresh parsley, chopped

1 TB fresh basil, chopped

 

Granulated garlic

Dried onion

Smokey paprika

Salt and pepper

2 tomatoes, sliced

Dry herb mix to sprinkle on top

Parmesan Cheese for garnish

1 pie crust

 

Drain tomatoes, salted, on papers towels

 

Mix all ingredients, minus tomatoes

Line crust with mayo-cheese mix

Top with tomatoes

Drizzle with oil, Parmesan cheese and dried herbs

Bake, or fold crust and deep fry

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Fettuccine with Shrimp, Tomatoes and Basil

Serves 6

1/3 cup olive oil
1 lb. uncooked shrimp, peeled & deveined
4 large tomatoes, seeded and chopped (or use 15 ounce can of diced tomatoes)
1/2 cup fresh basil, chopped
1/3 cup black olives, sliced
3 large garlic cloves, minced
2 tablespoons minced shallot
1 tsp. salt
pepper to taste
grated parmesan cheese
12 oz. fettuccine pasta

Heat oil in skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic, shallot, salt and pepper. Cook until shrimp turn pink, about 3 minutes. Cook pasta. Toss all together and sprinkle with cheese.