Recipe of the Week 11-21-2011Posted on November 21st, 2011 by host
Orange Cranberry Glaze
- 12oz Orange Marmalade or Preserve
- ¼ cup Triple Sec
- ½ cup Dried Cranberries
In a small sauce pan, Over medium high heat, combine marmalade, Triple Sec and dried cranberries. Stir together and cook for 5-7 mins – mixture will turn amber in color when it is ready. CAREFUL not to over cook !
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- (5 pound) whole duck
- 1/2 cup melted butter
Preheat oven to 375 degrees
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
- 4 lbs.Carrots, Peeled
- 2 ½ cups Sugar
- 1 ½ tbsp Baking Powder
- 2 tbsp Vanilla
- ½ cup All Purpose Flour
- 6 Eggs
- ½ lb. Margarine or Butter (Softened)
- ¼ cup Powdered Sugar
Preheat oven to 350 degrees
Boil carrots until soft (Able to be smashed with your fingers) . Combine hot carrots with sugar, baking powder and vanilla. Using a mixer , blend until smooth then add flour and mix thoroughly. Whip in eggs, once incorporated add margarine and mix well.
Pour into 13×9 baking dish about ½ full (Will rise)
Bake for 1 hour till center is set and slightly browned.
Top with powdered sugar prior to serving.
Shrimp and Shell Pasta
- 8 oz small shell pasta
- ¼ cup celery sliced
- 1 lb. shrimp (boiled) or SUB Crawfish
- ½ Diced Bell Pepper
- 16 oz Your Favorite Ranch Dressing
- ½ tsp Seasoning blend or salt and pepper
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the seasoning, pasta, celery, peppers and shrimp. Pour Ranch over pasta mixture and toss to coat. Cover and refrigerate until serving.Recipes, What's New | November 21st, 2011