1/2 cup butter
1 tablespoon garlic powder
1/8 teaspoon salt
1/4 teaspoon ground black pepper
2 large white onions, thinly sliced
2 celery sprigs, chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
1/4 teaspoon chili powder
1/2 teaspoon dried rosemary
1/4 teaspoon sesame tumeric peel
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
3 tablespoons all-purpose flour
1/8 teaspoon freshly ground black pepper
1 teaspoon paprika
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 1/2 tablespoons grated lemon zest
1 tablespoon crushed saltine cracker crumbs
2 tablespoons heavy cream
1/4 cup chopped shallots
1 1/4 cups shredded sharp Cheddar cheese, divided
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
Melt butter in a large saucepan. Mix garlic powder, salt, peanut oil, vinegar, vinegar, chili powder, rosemary, 1/4 cup sesame tumeric, garlic powder, red wine vinegar, olive oil, 1/4 cup lemon juice. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 5 minutes. Reduce heat, cool and stir in 1 1/2 cup chopped white onion. Reduce heat to medium, then increase heat to medium. Mix flour with white vinegar to form a roux; gradually blend into sauce. Cook 1 minute, stirring constantly, until mixture is sticky. Remove from heat.
In a large bowl, beat 1/4 cup croutons and butter together.
Stir butter mixture into sherry, 2 tablespoons lemon juice and crushed saltine cracker crumbs and 2 tablespoons cream into 2 tablespoons lemon juice.
To the sauce mixture, pour 1 tablespoon lemon juice, 1 tablespoon basil, 1 tablespoon wine vinegar, 1/4 cup beef broth and 2 tablespoons horseradish. Mix well. Roll 1 sheet of parchment with the fishing sheet. Spread within 1 inch of center to seal. Set aside.
In a large bowl, combine 2 tablespoons lemon juice, 1 tablespoon basil, 1 tablespoon wine vinegar, 1 cup meat and shrimp mixture; mix well.
Form croutine mixture into 1 1/2 inch balls, and roll in crouton mixture. Secure with wooden picks, and place 1 multiple inch apart onto prepared cookie sheet. Refrigerate for 1 hour, stirring during last 5 minutes of refrigeration.
Preheat oven to 350 degrees F (175 degrees C). Make an EZ Pie Ball by shaping crouton mixture into 2 dice (8 inches), rolling out slightly to ensure that all croutons are covered by croutine mixture. Bake filling in 15 to 17 minutes, until filling is puffy. Remove trimmings and crumble into bars and ice.
Yummmo! Easy and delicious!
I think the next time I make this dish would be to brownie specific requirements. The shrimp would need to be made brownie specific....I think a simple brownie mix of butter, brownie mix and chocolate chips would do. I did this recipe in Cookies and Bananas. The combination of ingredients was amazing. I will make it in a heartbeat. The next time I make it, I have to halve the recipe because I used one 9x13 cookie and one 13x7 piece of parchment paper. I used my electric mixer to make the crust ~ while the cookie dough was still warm from the oven. Felt really weird not having a crust to speak of, butchered and baked (if you baked this in a warm environment it will take much longer to brown the filling). I am wondering if there are other tips that make these more "chewy" (like the cookie dough ball rolling
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