That's looks tasty, Franklin. I imagine the reason you had to cook longer is because you did not butterfly the shrimp, right?

that and also my wife likes them really cooked. for the life of me I cannot get her to eat anything except well done

Crunchy French Toast

•3 whole Eggs
•1/4 cup Half-and-half
•1 teaspoon Vanilla Extract
•1/2 teaspoon Ground Cinnamon
•1/3 cup Sugar
•4 slices Whole Wheat Bread (or Any Bread)
•1 cup Panko Breadcrumbs
•1 stick Salted Butter, Melted
• Softened Butter And Maple (or Pancake) Syrup, For Serving

Preparation Instructions

In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.

In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside.

In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.

One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.

Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.

Transfer the pieces to individual plates and serve with butter and syrup. Delicious!

Note - I used Texas toast white bread

Franklin, something I often do is grill the seafood to get both a smoky flavor as well as a particular spicy flavor (Cajun Seasoning), and then bake it as your recipe calls for. That gives the seafood a zest for those that like Cajun and Creole flavors.

sounds good to me

That french toast looks so yummy, Frank. Must try that recipe--thanks for sharing.

Spaghetti Squash Au Gratin



1 medium spaghetti squash

3 tablespoons butter

1 small yellow onion, very thinly sliced

Teaspoon red pepper flakes (or to taste)

¼ teaspoon garlic salt (I mixed garlic powder and salt together)

Salt and pepper to taste

¾ cup sour cream

1 cup shredded cheddar cheese (I used mild)



Cut the squash in half and remove the seeds. Place in a covered dish with ½ inch of water and microwave for 10-12 minutes.



In a medium sized skillet over medium heat, add the butter, onions, red pepper flakes, garlic salt, salt and pepper and cook until the onions are brown in color.



Using a fork, scrape the insides of the squash and transfer to a small bowl. Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.



Place into a preheated 375 degree oven for 20 - 25 minutes. Put on broil the last minute until golden brown on top.

Chow Mein

Ingredients



Servings 4-6

1 1⁄2 lbs lean pork, thinly sliced

3 garlic cloves, chopped (optional)

1⁄4 cup cornstarch

2 teaspoons sugar

5 tablespoons soy sauce (divided, more is desired)

4 tablespoons vegetable oil, divided

1 3⁄4 cups water,

2 stalks celery, diced (I added 1 stalk very thinly sliced)

1 large onion, chopped

1 tablespoon molasses (do NOT omit)

1 (5 ounce) can sliced water chestnuts

1 lb bean sprouts (or more) (I used a 14 oz. can of bean sprouts)

1 (4 ounce) can mushrooms, drained (I used fresh sliced mushrooms)

salt and pepper (I left the salt out)

1 bunch green onion (optional) (I used two green onions white and some green chopped)

blanched almond, lightly toasted (I did not use this)







Directions

Cut meat into thin strips.

Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.

Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.

In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).

Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.

Add in the celery and onions; simmer for 15 minutes more.

In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.

Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.

Season with salt and pepper.

Garnish with chopped green onions and toasted almonds

I used chicken thighs but you can also used chicken breasts.

this is time consuming but well worth it.

Frank, that is the exact recipe I use and it's a winner. It comes from an old and extremely popular Chinese restaurant in downtown Minneapolis called the Nankin. It had the best Chinese food ever, and there has never been another like it.

It is extremely important to cook the meat that long, and not to omit the molasses. I actually use 2tbs. when I make it. Didn't mean to jump on your recipe, but was so surprised to see it.
You will thank Frank for publishing this!!!

Frank, I copied the Chow Mien also. Looks delicious.

Ken, I make your shrimp recipe and we love it. Am going to try it with chicken thighs also. Thanks so much

Both recipes look great -- and I'm growing spaghetti squash this year !

Karen - no problem. Just glad I found this.

Sandy - would like to see how the squash comes out.do hey need a lot of room??

herbie43 said:Sandy - would like to see how the squash comes out.do hey need a lot of room??

Winter Squash are usually humongous vines. Summer squash and zucchini usually don't vine and are bush shaped. But they are big plants and yes, take up a goodly amount of room.

According to Burpees, where my seeds came from:

Days to Maturity: 100 days
Height: 18-24 inches
Spread: 24-36 inches

I would actually be pretty surprised if it only spreads 24-35 inches... but it seems to be a bush-type plant, so probably about like zucchini. I'll post an update when things really get going (don't hold your breath !) !!

On second thought, if they mean 36 inches in one direction, so the whole thing would be about 6' across... that would be pretty similar to what my zukes usually grow.

It is Summertime---and from our gardens, we all have soooo much zucchini, so here's a great way to enjoy the bounty-our family loves it--hope yours will, too.

Penny's Zucchini Spice Bread....however, you may substitute finely grated carrots, or peeled, shredded apple for the zucchini (or a combination of carrot/apple)

3 eggs
3/4 cup vegetable oil
2 cups sugar (I use 1 cup white and 1 cup brown sugar)
2 teaspoons vanilla extract
2 cups shredded zucchini
One 8-ounce can crushed pineapple, drained (or instead, use 1/2 cup chunky applesauce)
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 Tablespoon molasses
1 cup chopped nuts (I use pecans-walnuts are good, too)
1 cup raisins
Preheat oven to 350 degrees F. and generously grease 2 loaf pans (4 x 8 inch) and one mini loaf pan...this recipe is just supposed to make 2 loaves, but every time I make it, it makes 2 loaves and enough left for a mini loaf as well.
OR use 5 mini loaf pans (I really like the mini loaf pans)
In a large bowl, combine the eggs, oil, sugars, vanilla, molasses, zucchini and pineapple. In a separate medium sized bowl, sift together the flour, baking soda, baking powder, salt, and ground spices. Mix.
Then add the dry ingredients into the wet ingredients, add nuts and raisins, and mix together.
Pour into the pans and bake the full sized pans for 1 hour (then test for doneness using a wooden bamboo skewer-if it comes out clean it is done-if not put back in for about 10 more minutes) or bake the mini size for 30-45 minutes, or until the centers are no longer soft.
Remove from oven and cool for at least 5 minutes, then turn out on a rack or towel to cool.
These make such nice little gifts and they freeze very well. You may frost with cream cheese icing, but we just eat it plain.
~~~enjoy

Missy. Thanks for sharing this great sounding recipe.

Welcome to All Things Plants, @MissyPenny !

Thanks for sharing your zucchini bread recipe here... I've made quite a few different kinds over the years, but have never thought to put pineapple in it; that sounds delicious!

Agreed. I have cut and pasted the recipe. The pineapple addition reminds me of a carrot cake recipe. Should be great with zuchinni.
Welcome Miss Penney And what is your avatar? A lovely flower.