Goldy Bears Shrimp On Wheels Food

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.

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.

SHRIMP WHEELS

Steps:

• Preheat oven to 375 F degrees.
• Combine the first 5 ingredients.
• Unroll and separate crescents into 4 rectangles.
• Spread 1/4 of the shrimp mix on each rectangle.
• Roll up jelly role fashion.
• Using a sharp knife, cut each roll into 10 slices.
• Place on a greased baking sheet and bake 10-12 minutes or until golden brown.
• Serve hot.

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 SWEETHEART SANDWICH COOKIES

Steps:

• FOR THE COOKIES --
• Cream the butter with the sugar in a large bowl until light.
• Beat in eggs and vanilla; set aside.
• Sift the cocoa, flour, salt, baking powder, and baking soda together.
• Stir the dry ingredients thoroughly into the butter mixture.
• Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
• Preheat the oven to 375F and butter 2 cookie sheets.
• Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
• Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
• Cool on racks.
• FOR THE FILLING --
• Cream the butter until light.
• Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
• When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
• VARIATION --
• For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.