Rebecca's journey into the food world was a little different than that of her coworkers. She didn't grow up in her grandmother's kitchen and there was no secret spaghetti sauce recipe. Her mother, who owned a home daycare center, needed to prepare large quantities of kid-friendly food as quickly as possible.
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These spicy, colorful shrimp couldn’t be easier. Make a double batch, because they’ll go fast.
Fill 3-quart saucepan with water; bring to a boil over high heat. Add shrimp. Cook 3-4 minutes or until shrimp turn pink. Rinse with cold water. Drain well.
Combine all marinade ingredients in resealable plastic food bag; add shrimp. Tightly seal bag. Turn bag several times to coat shrimp well. Place bag into 13x9-inch pan. Refrigerate at least 4 hours, turning bag occasionally.
Drain shrimp; discard marinade.
*Substitute lime juice.
Dietary Fiber: 0g
These are AWESOME ! You have to cook the shrimp just until pink. Do not use already cooked shrimp. These have been a favorite at all the get togethers. People even want the recipe.
Not sweet or spicy enough and I added more honey, horseradish and hot sauce than the recipe called for. It made the shrimp soggy. When they say "double the batch because they go fast" don't bother-I did and not even one batch went. Won't do this again.
Quite good, but neither as sweet nor as spicy as I'd like, will amp up when I make them again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1418
© 2015 Land O'Lakes, Inc.
If you’ve ever spent hours sitting hunched over a table, hands cramped from squeezing a piping bag, with a pile of paper towels and toothpicks that are now permanently stuck together, you’ll understand what I mean when I say that royal icing is not my best friend.
If you’ve ever spent hours sitting hunched over a table, hands cramped from squeezing a piping bag, with a pile of paper towels and toothpicks that are now permanently stuck together, you’ll understand what I mean when I say that royal icing is not my best friend. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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