Gail's Recipe Station

Sweet Cinnamon Sugar Roasted Pecans (TNT) 1 lb pecans 1 egg white 1 Tb water (see note below) 1/2 tsp vanilla 3/4 cup sugar (see note below) 3/4 tsp cinnamon 3/4 tsp salt Combine sugar, cinnamon and salt in bowl and set aside. In medium to large bowl whisk together egg white, water and vanilla until frothy. Pour pecans into egg mixture and fold in until completely coated. Add sugar mixture and stir until completely coated. Line cookie sheet with foil and coat with non-stick cooking spray. Pour pecans onto baking sheet and spread evenly. Bake @ 215° for 1 hour, stirring every 15 minutes. Cool and store in an air tight container (that is, if there is any left). Gail's Notes:   These roasted pecans are absolutely awesome!  As usual, I did make a few changes from the original recipe: I added a bit of Balsamic Syrup in with water to equal 2 TBS.  And I combined 1/2 cup sugar and 1/4 cup brown sugar instead of just using plain sugar.  I don't think the Ba

Gail's Favorite Shrimp Dip (TNT) 1/4 cup grated Sartori S ar V ecchio ® Parmesan cheese 8 ounce pkg cream cheese, softened 1/2 cup mayonnaise 1/4 cup green onions, finely chopped 12 oz peeled shrimp, cooked and chopped 1/4 tsp Chesapeake Bay Seasoning (Penzeys) Salt (to taste) Ground Pepper (to taste) Combine all ingredients using a mixer or blender until smooth.  Refrigerate for 2 to 3 hours before serving. Serve with buttery crackers.  This is especially good when refrigerated for at least 24 hours prior to serving. My recipe is based on a recipe found on Penzey's website .

Roxanne's Fabulous Shrimp Bake This is a recipe given to me by my hubby's co-worker and friend.  I haven't made this yet, but I've heard it's really good (which is why she shared it with us), so I am definitely looking forward to trying it.  Will update/post results here when I do and let everyone know how it turned out. 1 stick butter 1 lemon (sliced) 1 lb shrimp 1 envelope Italian Dressing Preheat oven to 350.  Melt butter in pan.  Layer lemon slices on top of butter, layer shrimp on top of lemon. Sprinkle dressing mix over the top of the shrimp and bake for 20 minutes or until no longer pink.

General Tso Sauce (TNT by Gail Hurt) This is super simple and oh so good!  It is based on a recipe I found online for General Tso's Chicken. Just mix the following ingredients together and let sit for a few minutes in the fridge to allow 4 to 6 garlic cloves, minced (use 6 if you love the taste of garlic, use less if not so much): 6 TBS honey 2 TSP dried ginger 4 TBS soy sauce (I use a lower sodium version) 1 TSP crushed red pepper flakes (or to taste) Awesome sauce and tastes every bit as good as the Asian restaurant version (for General Tso's Chicken)!  It's great with chicken and probably just as good with pork, beef, and/or veggies.  Definitely worth making again!

Fresh Summer Shrimp Rolls with Nuoc Cham Dipping Sauce Make as few or as many as you wish. With the components cooked, shredded and chopped, and stored in the refrigerator, assembling these restaurant favorites takes only a minute. Serves 6 or more, depending on what else you serve.  (Recipe from The Perfect Pantry ) 1 package rice vermicelli 1 package rice paper rounds 1 dozen cooked and cooled medium shrimp, optional 1 cup shredded carrots 1 cup shredded cucumber (European seedless cukes work best) 1 cup shredded iceberg lettuce Large handful of mint leaves 1/4 lb mung bean sprouts Nuoc cham , for dipping Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible. Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside.  Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrim

Sweet & Spicy Bacon Chicken (TNT) 4 chicken breasts, boneless and skinless, cut in thirds (12 pieces) bacon slices, partially cooked but not crisp salt and pepper, to taste garlic powder, to taste chili powder, to taste brown sugar olive oil or spray olive oil for baking Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish, which you should cover in aluminum foil (t rust me on this) , then drizzle 2 or 3 TBS of olive oil and spread it over the bottom of the pan (or use spray olive oil--that should work, too). Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Do not turn them over half way through if baking in the oven.  Gail's Notes:  I'm sure this would be great grilled, too.  All I can say is I love this and will definitely make it again!  I do wish I had measurements for the seasoning,

Blue Plate Beef Patties (TNT) (via Taste of Home )  1 egg 2 green onions with tops, sliced 1/4 cup seasoned bread crumbs 1 tablespoon prepared mustard 1-1/2 pounds ground beef 1 jar (12 ounces) beef gravy 1/2 cup water 2 to 3 teaspoons prepared horseradish 1/2 pound fresh mushrooms, sliced In a bowl, beat the egg; stir in onions, bread crumbs and mustard.  Add beef and mix well. Shape into four 1/2-in.-thick patties. In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink; drain. In a small bowl, combine gravy, water and horseradish; add mushrooms.  Pour over patties. Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through.  Yield: 4 servings.  Gail's Comments:  Paul and I both enjoyed this very much!  I served this with mashed potatoes and corn (although next time I think I'll use peas as the veggie side--I think that would be the perfect veggie on the side with this