| ROBERT IS HERE, INC®
Delicious Recipes |
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Robert’s Special Salad
1 head Romaine lettuce – washed and torn into bite-sized pieces
2 Kirby cucumbers – peeled and sliced
1 pkg. grape tomatoes
1 small purple onion – thin sliced
1 pkg. Robert’s Special Mix
¼ cup grates Parmesan cheese.
1 bottle Vidalia Onion and Peppercorn Salad Dressing
Instructions:
Place lettuce into attractive serving bowl. Add the next 5 ingredients and toss until well mixed. Add dressing.
*Double ingredients, add grilled chicken slices, and serve as dinner on hot summer evenings. (serves 6-8)
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Our Favorite Zucchini
2 lbs zucchini
¼ cup butter or margarine
¼ cup Parmesan cheese
Instructions:
Wash and slice zucchini into ¼ inch slices. Place into microwave-safe casserole with lid. Add 3 tablespoons water. Microwave on high 8 minutes. Drain water. Toss zucchini lightly with butter and Parmesan cheese. (serves 6-8)
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“French Fried” Green Beans
2 lbs fresh green beans – ends removed
sea salt
olive oil
Directions:
Toss green beans with enough olive oil to lightly coat every bean. Spread on large cookie sheet in single layer. Dust with sea salt. Bake (550 ° F) for 15 minutes or until crispy.
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Quick and Easy Shrimp Dinner
2-3 lbs shrimp – peeled and deveined
1 lime
2 cloves garlic – finely minced
2 cups minute rice
2 cups water or chicken broth
1 bottle Vidalia Onion Summer Tomato Dressing
Instructions:
Place shrimp into microwave-safe casserole. Squeeze lime over it and top with garlic. Microwave 2-3 minutes on high (until shrimp is pink). Remove and set aside Mix 2 cups Minute Rice with water or broth. Microwave on high 15-18 minutes. Fluff rice with fork.
Pour dressing into microwave-safe container and microwave on high 2 minutes.
Arrange rice on serving platter. Place shrimp on top, then pour dressing over rice and shrimp. Serve with a side salad. (serves 4-6)
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Delicious Coconut Shrimp
3 lbs cooked shrimp
¾ cup flour
1 ½ cup shredded coconut
1/s cup coco-lada
¾ cup water
1 egg
Instructions:
Mix coconut, coco-lada, water and egg for batter. Lightly flour shrimp, and then dip into batter. Cook in 400 °F oil in wok for about 30 seconds or until golden brown. Serve with Raspberry sauce.
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Coconut Cake
Make any good cake – white or yellow. Bake in 13 x 9 pan. Cool
Icing:
2 cups milk
2 cups sugar
1 pkg. (6 oz.) frozen coconut. Bring to a boil. Cool.
Instructions:
Put cake in any container that can be sealed. Pour icing over cake. Cover with large container Cool Whip. Sprinkle another package frozen coconut on top.
Seal. Let stay for 3 days. Cut in squares. |
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Mango Cake
Ingredients:
4 eggs
1 ½ cups sugar
½ cup vegetable oil
1 cup honey
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 ½ teaspoons baking soda
1 teaspoon nutmeg
2 cups mango, diced
½ orange rind, grated
½ lime rind, grated
1 cup chopped walnuts or pecans
½ cup raisins
Topping:
Put cake in any container that can be sealed. Pour icing over cake. Cover with large container Cool Whip. Sprinkle another package frozen coconut on top.
Seal. Let stay for 3 days. Cut in squares.
Directions:
In a large bowl, beat eggs until fluffy: beat in sugar, then oil; gradually add honey. Combine flour, baking powder, cinnamon, baking soda and nutmeg. Mix well and add to mixture in four parts. Stir in mangos, grated rinds, nuts and raisins. Bake in lightly oiled and floured large bundt pan in moderate oven (350) 40 to 45 minutes or until edges separate from the pan.
When the cake is still hot, spread topping evenly over cake or use about 1cup sifted powder sugar blended with 1 tablespoon orange juice to make a glaze when cake is cold.
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