A Few of My Favorite Recipes

To make great food, you just need some good recipes. Here are some of my favorites. Over 60 recipes you can enjoy, and make for your friends. Not only includes food dishes, but a few drinks and beverages as well. Some of these recipes are my own, some are adaptions of other recipes, and some are from friends and family. All you need, to have a basic set of recipes you can be proud of.Table of Contents 1. Breads... Banana Bread, Corn Bread, Wheat Bread, White Bread. 2. Desserts & Snacks... Chewy Cocoa Brownies, Chocolate Chip Cookies, Dirty Pudding. 3. Dips... Chip Dip, Hummus, Jalapeno Cheese Dip, Mexican Chip Dip. 4. Drinks... Hot Cocoa, Lemonade, Spiced Apple Juice, Vegetable and Fruit Juice. 5. Drinks - Teas... Chai Tea, Iced Tea, Iced Tea with Sugar, Lemon Iced Tea, Peach Iced Tea, Raspberry Iced Tea. 6. Drinks with Alcohol... Holiday Eggnog. 7. Main Dishes... Baked Beef Stew, Chili (Winning Recipe - Chili Cook-Off) , Chili with Cumin (and Cocoa) , Fried Chicken Breasts, Fried Fish, Grilled Chicken Thighs, Grilled Mullet (Great for Salmon Too) , Marinated Flank Steak, Meatballs, Sausage and Sauerkraut. 8. Pies... Pie Crust, Apple Pie, Pumpkin Pie, Rhubarb Pie. 9. Rubs... Barbecue Dry Rub.10. Salads... 24 Hour Salad, Cole Slaw, Conch Salad, Pasta Salad.11. Sandwiches... Cuban Sandwich, Cuban Pulled Pork Sandwich, Fish Sandwich, Pulled Pork Sandwich, Soft-Shell Crab Sandwich.12. Sauces & Gravy... Barbecue Sauce, Gravy, Sausage Gravy, Herbed Sauce for Fish (Tarter Sauce) , Mojo Marinade, Pasta Sauce.13. Seasoning... Everglades Seasoning (Home-Made) .14. Soups & Stews... Black Bean Soup, Corned Beef and Cabbage, Potato Soup, Pumpkin Soup, Shrimp Bisque, Split Pea Soup.15. Vegetables... Marinated Asparagus, Mashed Potatoes.Here is a sample...Shrimp BisqueWhen living in Gulf Shores (Alabama) I went to an outdoors art show one Saturday, which also included a few food vendors. One of the vendors, a local restaurant, made a great crab bisque. I liked it so much I wanted to make some at home. So I came up with this. But, as crab is pricey, I used the local shrimp instead. I think it tastes better than the bisque I got from the restaurant : ) Ingredients:A pound or so of shrimp, heads and tails on5 cups water8 ounces heavy cream1 tablespoon unsalted butter1/4 teaspoon salt1/4 teaspoon Badia Complete SeasoningDirectionsAdd water to a medium saucepan and bring to a low boil or simmer. Add shrimp. When the shrimp are cooked, remove them from the water and place them in a bowl. Remove the saucepan from the heat, and set to the side. You're going to use the water the shrimp were cooked in again.Peel the shrimp, removing the tail meat from the shells. Put the heads and shells in a separate bowl. Put the water the shrimp was boiled in back on the stove and add the shrimp heads and shells. Simmer until liquid is reduced to to 2-1/2 cups. When you think you're close, you can pour into a large Pyrex measuring cup and measure.When you have 2-1/2 cups reduced liquid, strain the liquid from the shells into a clean saucepan. Place the new saucepan with the strained liquid on a warm burner. Add remaining ingredients, and stir till combined and butter is melted.If you have not eaten the tail meat, you can chop the tail meat into pieces and add it to the bisque you have just made. Serve warm and enjoy.