Ingredient | Recipe | |
24 each large shrimp, uncooked, peeled and deveined | Bacon Wrapped Shrimp and Water Chestnuts | |
24 each whole water chestnuts, drained | Bacon Wrapped Shrimp and Water Chestnuts | |
12 slices bacon, sliced in half | Bacon Wrapped Shrimp and Water Chestnuts | |
8 ounces cream cheese | Bacon Wrapped Shrimp and Water Chestnuts | |
6 tablespoons butter, unsalted and divided | Bacon Wrapped Shrimp and Water Chestnuts | |
1/2 cup mayonnaise | Bacon Wrapped Shrimp and Water Chestnuts | |
1/2 cup sour cream | Bacon Wrapped Shrimp and Water Chestnuts | |
3 tablespoons to 4 tablespoons of prepared horseradish | Bacon Wrapped Shrimp and Water Chestnuts | |
1 tablespoon fresh lemon juice | Bacon Wrapped Shrimp and Water Chestnuts | |
1 tablespoon hot sauce | Bacon Wrapped Shrimp and Water Chestnuts | |
4 lobster tails - shell on | Grilled Lobster Tails | |
2 tablespoons butter or margarine - melted, more for dipping | Grilled Lobster Tails | |
1/2 lemon - juiced | Grilled Lobster Tails | |
4 tablespoons butter | Blue Cheese Crusted Steaks with Red Wine Sauce | |
3 cloves garlic - chopped | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1 shallot - chopped | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1 tablespoon thyme - chopped | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1 cup beef broth | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1/4 cup dry red wine | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1/2 cup blue cheese - Maytag, coarsely crumbled | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1/4 cup panko bread crumbs | Blue Cheese Crusted Steaks with Red Wine Sauce | |
1 tablespoon parsley - chopped | Blue Cheese Crusted Steaks with Red Wine Sauce | |
4 sirloin filet - bacon wrapped or filet mignon | Blue Cheese Crusted Steaks with Red Wine Sauce | |
36 medium to large asparagus stalks (2 bunches) - woody bottoms snapped off | Asparagus with Lemon Zest and Vinaigrette | |
1/4 cup white balsamic vinaigrette - see below | Asparagus with Lemon Zest and Vinaigrette | |
2 tablespoons lemon zest plus lemon slices for garnish | Asparagus with Lemon Zest and Vinaigrette | |
3 tablespoons sesame seeds | Asparagus with Lemon Zest and Vinaigrette | |
3/4 cup olive oil | Asparagus with Lemon Zest and Vinaigrette | |
3 tablespoons white balsamic vinegar | Asparagus with Lemon Zest and Vinaigrette | |
1 teaspoon dried mustard | Asparagus with Lemon Zest and Vinaigrette | |
1/2 teaspoon sugar | Asparagus with Lemon Zest and Vinaigrette | |
1/2 teaspoon salt | Asparagus with Lemon Zest and Vinaigrette | |
1 clove garlic - crushed through a press | Asparagus with Lemon Zest and Vinaigrette | |
2 pounds red potatoes - washed and quartered | Grilled Rosemary Potatoes | |
3 sprigs fresh rosemary - stemmed and chopped | Grilled Rosemary Potatoes | |
1/3 cup olive oil | Grilled Rosemary Potatoes | |
6 ounces semi-sweet dark chocolate - chopped | Chocolate Coffee Fondue | |
2 ounces unsweetnened chocolate - chopped | Chocolate Coffee Fondue | |
1/3 cup heavy cream | Chocolate Coffee Fondue | |
teaspoon instant espresso or coffee granules | Chocolate Coffee Fondue | |
2 tablespoons liqueur (Kahlua or your choice) | Chocolate Coffee Fondue | |
1/2 cup chopped nuts, if desired, for dipping | Chocolate Coffee Fondue | |
1 ounce vanilla flavored vodka | Creme Brulee Martini | |
1 ounce Frangelico | Creme Brulee Martini | |
1/2 ounce Grand Marnier | Creme Brulee Martini |