¡Pan Smoked Shrimp¡@
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2 tablespoons cumin
coriander
yellow mustard
1 tablespoon cayenne pepper
1teaspoon kosher salt
2 pounds medium shrimp
3 tablespoons olive oil
2 tablespoons fresh lemon juice
parsley

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Toss the spices and shrimp in a large bowl. Heat the oil in a large skillet on medium high. Cook the shrimp in batches until they turn pink and spices are toasted Ð about 1 Ð 2 minutes on each side. Keep warm until all shrimp are done. Squeeze lemon juice over the shrimp and toss with parsley.
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¡Garlic Green Beans¡@
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4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon sugar
2 pounds fresh green beans, trimmed
salt
pepper
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Saute the garlic in oil. Add the green beans, tossing to coat. Add the remaining ingredients. Cover, reduce the heat, and simmer for about 10 minutes, until beans are crisp and tender.
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¡Garlic Bread¡@
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1 loaf fresh French bread
1 garlic clove, peeled and cut in half
olive oil
parsley
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Cut bread in half longwise. Drizzle with olive oil and rub each half with the garlic clove. Sprinkle with parsley and put halves back together. Cut into slices and wrap in aluminum foil. Bake in oven for about 15 minutes at 350 degrees Fahrenheit.
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¡Sundae Cake¡@
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2 pound cake loaves
1 cup fudge topping
1 package cream cheese, at room temperature
1 cup caramel sauce
1cup confectionerÕs (powdered) sugar
1 cup whipped dairy topping
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Trim the crowns off the pound cakes. Slice each loaf into thirds horizontally for a total of six equal layers. Spread fudge topping on all the cut slices of cake, restacking them to form the two original cakes. Turn cakes on their sides, sandwiching together the two cut tops; slices will now be vertical instead of horizontal. Beat together the cream cheese, caramel sauce, and confectionerÕs sugar in a medium size bowl until smooth. Fold in whipped topping until no white streaks remain. Spread over the top and sides of cake layers. Refrigerate until used.
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