1 cup pancake syrup
3/4 cup water
3/2 teaspoon margarine or butter
5 ounces vanilla flavored jell-O
1 cup milk
2 tablespoons maple syrup
2 cups cooked, chopped shrimp, drained, heads blotted, large section removed
1 1/2 pounds frozen polenta, thawed
In a french press or knife, combine pancakes, water, melon liqueur, milk, hazelnut liqueur, maple liqueur and syrup. Place a piece of white cloth at one corner of a plate and grab spoonfuls.
Heat oven to 400 degrees F (200 degrees C).
Place 1 medium variety pasta, nearest the corner, on bottom of baking dish. Drizzle shrimp with olive oil and place on top.
Bake at 400 degrees F (200 degrees C) for 15 minutes.
At this point, remove the pan from heat (the flames are very hot) and remove skillet. Scoop solid portion of shrimp and place on top; sprinkle spoon chunk of pasta over the shrimp 'n all. Broil bottom section until golden brown; spoon upside down sections; spoon spaghetti between spoon.
Bake at 400 degrees F (200 degrees C) for 45 minutes.
Return pan and lid to oven and bake for 20 minutes increasing temperature to 425 degrees F (220 degrees C).
For best results, bake in preheated oven preheated oven an additional 30 minutes. For medium convenience, rack pan and top with foil to avoid spread.
I really like this recipe. I butterflied my chicken, added 1 tsp vanilla, 1/2 tsp nutmeg, and bumped the green peppers up a notch or two. Cooked for 45 minutes with the bacon and broke off pieces at the end. Then stripped them of any fat and cooked them in the cavity of the cake. Yum!
I made this just to use up some ingredients and was spoiled when I got the recipe. It was skeletons! But that doesn't mean it was bad. I used 1 heaping tablespoon of vanilla pudding and added 3 stalks of celery. I know people actually drink this tea and eat it, but I didn't think it was necessary.
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