Goldy Bears Doll Show Shrimp And Eggs Food

GOLDY BEAR'S DOLL SHOW SHRIMP AND EGGS

Steps:

• Preheat oven to 400 degrees.
• Bring a pint of water to a boil.
• Add Old Bay Seasoning and the shrimp.
• Cook the shrimp until they are just pink. Do not overcook.
• Drain and peel the shrimp, then cut them in half.
• Melt the butter in an oven proof skillet, then add the leeks and tomato.
• Saute gently for about 5 mins, until the leek is softened.
• Pour the eggs into the leek mixture.
• Season with salt and pepper.
• Cook over med-low heat, stirring occasionally to prevent browning, until the eggs have almost congealed but still have some liquid left.
• Stir in the shrimp and the cream cheese.
• Bake in the oven for 10 mins or until cream cheese is melted and the eggs are completely congealed.

SCRAMBLED EGGS WITH SHRIMP

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

GOLDY BEAR'S DUNGEON BARS

Steps:

• Set oven to 350°F
• Grease a 9- by 13- inch pan.
• Cream butter and sugars together.
• Beat in eggs and vanilla.
• Add flour, salt and baking soda.
• Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter).
• Spread in the prepared pan.
• Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine).
• Cool slightly and cut into bars.

GOLDY BEAR'S CHINESE BEEF STIR-FRY WITH VEGETABLES

Steps:

• Combine the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic.
• Marinate the sirloin at room temp in the mixture for one hour.
• Heat a tablespoon of the remaining oil in a wok over high heat.
• Stir-fry beef quickly, until the meat is medium rare. Remove and set aside.
• Mix the remaining cornstarch with the oyster sauce.
• Reheat the wok with the remaining oil.
• Add the broccoli and carrots; stir-fry for 30 seconds.
• Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp.
• Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture.
• Heat quickly, until the sauce is clear and thickened.
• Serve immediately.

GOLDY BEAR'S SHRIMP ON WHEELS

Steps:

• Preheat oven to 350°F
• Butter a 2 quart casserole dish with a lid. Set aside.
• Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
• In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
• Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
• Drain and peel shrimpl and set aside.
• In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
• Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
• Dissolve the chicken bouillon in the boiling water.
• Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
• Combine the mayonnaise and mustard in a small bowl.
• Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
• Stir until heated through.
• Add the cheese, stirring until melted.
• Add the pasta, shrimp and peas and stir until well combined.
• Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.

SHEPHERD'S PIE (WICKED GOOD)

Steps:

• Preheat oven to 350°F.
• Butter two 9-inch deep dish pie plates.
• Saute beef, pork, onion and celery in oil.
• Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
• Slowly add chicken stock.
• Stir in thyme, rosemary, cloves, salt and pepper.
• Cook and stir until thickened.
• Stir in peas and corn.
• Boil peeled potatoes until fork tender in salted water.
• Heat half and half (don't boil).
• Drain potatoes and place in large bowl of electric mixer.
• Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
• Divide meat mixture between the two pie plates.
• Top each with half potato mixture.
• Scatter bits of butter on top.
• Place pies on baking sheets (mine always overflow).
• Bake 45 min (or until potato are browned).