I cannot locate/recall the Red Velvet Cake recipe. Sorry
. I made that cake so many times, I should remember
The others are not written recipes...so, please excuse me if the measurements are a little (a lot) off.
Spinach-artichoke dip
Ingredients:
1 bag of chopped spinach (thawed)
2 4oz containers of Garlic-Herb Spread
1 4oz jar of artichokes
2/3 cup of grated parmesan cheese
1 tablespoon of olive oil
1 shallot (thinly chopped)
1 tsp of crushed garlic
salt to taste
*Preheat oven at 350
*Saute garlic, artichokes, and shallots in olive oil; remove from heat
*In a large bowl, combine spinach, garlic-herb spread, and 1/3 cup of parmesan cheese
*Add the garlic-artichoke mixture to bowl and mix
*Place in an oven safe dish
*Cover with remaining cheese
*Let cook for 30 minutes or until bubbly
Garlic Chicken (or fish)
Ingredients:
5 thinly sliced boneless skinless chicken breasts (or fish)
1 large yellow onion (thinly sliced)
2 tablespoons of crushed garlic
2 tablespoons of Lawry's Perfect Blend for chicken and poultry
garlic infused olive oil
*Prepare chicken with the perfect blend seasoning blend and one tablespoon of garlic; cover and place refrigerator for at least 30 minutes (or overnight)
*In a large pan, add enough olive oil to coat the pan
*Saute remaining garlic and onion in olive oil; cook onion until translucent; remove from pan
*Place chicken in pan; cook until done
*Remove chicken from pan and place on serving dish; place onions on top
Spaghetti Aglio Olio w/shrimp and scallops
Ingredients:
Spaghetti
2 tablespoons of garlic infused olive oil
1/2 pound of shrimp and scallops
2 tablespoons Lawry's Special Blend for fish and seafood
1/2 cup of extra virgin olive oil
1/2 teaspoon of crushed parsley
crushed red pepper to taste
Cook spaghetti (not too done); drain and set aside
*Season seafood with Lawry's seasoning
*Saute seafood in the olive oil; cook for 10-15 minutes
*add seafood mixture to pasta; add additional olive oil.
*add parsley and red pepper to taste
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