Spiced Shrimp
- 3 quarts/liters water
- 1/2 cup/125 ml vinegar
- 1 lemon, halved
- 1 jumbo sweet yellow onion (such as Vidalia), halved
- 1/4 cup/60 ml Watkins Pickling Spices
- 1 tbsp/15 ml Watkins Sea Salt
- 2 pounds/900 g fresh tiger shrimp, with shells on
Bring water, vinegar, lemon, onion, spices and salt to a boil in a large
pot. Boil 10 minutes, then add shrimp.* Boil shrimp 3 to 5 minutes or until shells are pink and shrimp is
done. Serve hot ("peel and eat" style) or chilled as an appetizer: Serve with cocktail sauce or your
favourite Watkins Hot Pepper Sauce.
* To make a full meal, add cut-up potatoes and corn on the cob to boil with the shrimp. You'll need to increase the water and seasonings, and add the potatoes 10 minutes or so earlier than the shrimp.
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Basic Spaghetti Sauce
Add 1 tbsp/15 ml Watkins Italian Seasoning (or more to taste) to each pint of peeled, crushed tomatoes. Simmer at least one hour to develop flavours.
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Watkins Salsa Picante
Add 1 to 2 tsp/5 to 10 ml Watkins Salsa Seasoning (depending on heat level desired) to each pint of chopped, fresh tomatoes. Add Watkins Cilantro to taste.
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Bavarian Fruit Tart
- 1/2 cup/125 mL butter, softened
- 1/3 cup/80 mL sugar
- 1/2 tsp/2.5 mL Watkins Double-Strength Clear Vanilla Flavor
- 1 cup/250 mL all-purpose flour
- 1/8 tsp/0.6 mL Watkins Cinnamon
- 1 package (8 oz/227 g) reduced-calorie cream cheese
- 1/4 cup/60 mL sugar
- 1 egg
- 1-1/2 tsp/7.5 mL Watkins Double-Strength Clear Vanilla Flavor
- 1/3 cup/80 mL sugar
- 3/4 tsp/4 mL Watkins Cinnamon
- 4 cups peeled and sliced Granny Smith apples
Cream butter and 1/3 cup sugar until light and fluffy. Add vanilla; beat well. Add flour and cinnamon; beat well. Spread onto bottom and 1 inch/25 mm up sides of a 9-inch/23-cm spring-form pan; set aside.
Beat together cream cheese and 1/4 cup sugar until fluffy. Beat in the egg and vanilla; spread onto crust. Combine remaining sugar and cinnamon in a large bowl; toss apples in this mixture. Arrange apples in an attractive pattern on top of filling. Bake at 450 F/230 C for 10 minutes. Reduce heat to 400 F/200 C and bake 25 minutes; cool completely. Keep refrigerated.
Makes 8 servings.
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Sweet & Sour
Refrigerator Pickles
Syrup:
- 2 cups/500 mL sugar
- 2 cups/500 mL white vinegar
Pickles:
- 4 to 6 cucumbers
- 2 medium onions, thinly sliced
- 1 medium green pepper, thinly sliced
- 1/4 cup/60 mL pickling salt or kosher salt
- 1 tbsp/15 mL Watkins Pickling Spice
- 1-1/2 tsp/7.5 mL Watkins Celery Seed
- 1-1/2 tsp/7.5 mL Watkins Garlic Flakes
Combine syrup ingredients; let stand for 2 hours or until sugar is dissolved.
Wash cucumbers with Watkins Fresh Wash and thinly slice. Place with remaining ingredients in a large
bowl; mix well and let stand for 2 hours. Drain carefully, retaining as much of the spice blend as possible. Pack
loosely into sterilized glass jars. Pour syrup over top. Turn jars over occasionally to mix spices. Ready to eat in 3 days. Keep refrigerated.
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