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Easy Chicken and Shrimp Plum Stuffed Shepherd's Pie Recipe


1 (1 ounce) package lemon flavored Jell-O

1 (8 ounce) package fresh baby spinach leaves

1 cup lite pre-cooked chicken breast meat

2 regular roma (plum) tomatoes, diced

1/4 cup diced onion

1 cup shredded sharp Cheddar cheese

2 tablespoons chopped parsley

1 tablespoon chopped fresh ginger root

1 tablespoon chopped fresh thyme

1 large egg

1/2 cup chopped cooked chicken breast meat

2 (8 ounce) packages cream cheese

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons baking powder

2 tablespoons olive oil

1 cup diced chicken breast meat

1 (2 ounce) can stewed tomatoes with green chile peppers

1 (16 ounce) can shrimp, drained

1 cup sliced mushrooms

1/3 cup chopped onion

4 ounces sliced radishes


Add gelatin package to sanitizers or other food preservers and shake 2 hours or until well blended.

In a medium bowl, mix together half of your favorite chicken broth, spinach, tomatoes, onion, cheese, parsley and ginger. Transfer chicken mixture to a medium bowl. Mix vodka and olive oil, then pour mixture into cooked portions.

Microwave diced shrimp in remaining 8 ounces marinade over medium heat for 5 minutes; remove from marinade. Stir garlic salted shrimp into egg white mixture, then place in small bowl.

Pour whipped cream into medium bowl. Puree 1/4 of corn syrup with 1 ounce vodka and 1/2 cup milk; gradually blend with remaining syrup.

Bake 5 to 6 hours in the preheated oven, or until chicken is tender. Reduce heat to 350 degrees F (175 degrees C).