This is just a small collection of Publix recipes for you to make at home -
Publix White Mountain Bread for the bread machine
1 1/2 cup milk
2 tbsp butter 2 tbsp honey
1 tsp salt
4 cups bread flour
2 tsp active dry yeast
Put them all in order of bread machine directions.
Makes 2 lb. loaf
Publix Breakfast Bread
1 package active dry yeast
1/4 cup warm water, about 105 to 110 degrees F
1/3 cup unsalted butter
3/4 cup whole milk
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs, beaten
2 cups all-purpose flour
2 cups bread flour
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup chopped dried apricots
1/4 cup dried currants
melted butter
In a large mixing bowl fitted with a paddle attachment, dissolve the yeast in 1/4 cup warm water.
Melt the 1/3 cup butter in a small saucepan. Add the milk and heat until warm, about 110 degrees F. Combine milk mixture with yeast mixture, the sugar, salt, eggs, and 1 cup all-purpose flour and 1 cup bread flour.
Soak dried fruit pieces in either hot water or liquor for about 10 minutes. If you do not do this, the dried fruit will suck the moisture out of your bread, and you don’t want that!
Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes in a warm place.
Stir in the raisins, apricots and currants. Beat in remaining flour, about 1/3 to 1/2 cup at a time. Place dough hook on mixer (or knead by hand) until the dough is smooth and elastic.
Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter. Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled.
Bake in a preheated 350 degree F oven for 25 to 30 minutes. Cool on rack.
optional – add 1 T. molasses and more fruit
Publix Country Club Tuna Salad
2- 12 oz cans Market Pantry sold white tuna, albacore tuna in water
4 T Kraft Real Mayo
3/4 to 1 cup chopped celery
salt , pepper to taste
Drain both cans of tuna add to bowl with other ingredients & mix.
Publix Key West Salad
3 oz Imitation Alaskan King Crab
0.25 cup Onions, raw, sliced
0.25 cup Green Peppers, cut into strips
0.5 scallion, chopped
2 large Shrimp, cooked
1 tbsp lemon vinaigrette dressing
Serving Size: Makes 1 serving.
Publix Harvester Salad
2 Cups Spring Mix Salad
3oz Lower Sodium Boar's Head Turkey
.125 Cups of Pecans
1oz Blue Cheese
.25 Cups of Craisins
.25 Cups of Shredded Carrots
.25 Cup of Corn
10 Seedless Grapes
.75 Cups of Apple Slices
Serves 1
Publix Fruit Salad
1.5 cups watermelon
1.25 cups cantaloupe
1.25 cups honeydew
0.5 cups seedless grapes
0.25 cups pineapple
0.25 cups strawberries
Makes 5 c.
Publix Turkey Cobb Salad
1/2 c Romaine Lettuce
1/4 c Tomato, chopped
2 oz. Boar's Head Turkey
1 oz. Bleu Cheese crumbles
1 Hard Boiled Egg, chopped
1 slice Bacon, crumbled
Serves 1
Publix Chopped Salad
1 romaine lettuce heart (rinsed)
1 med head green cabbage (rinsed)
3 green onions (rinsed)
1 (3.75) package sliced almonds
4 oz crumbled blue cheese
1/2 cup fat free raspberry salad dressing
Cut stem end from romaine; chop finely (1/4 inch pieces) and place in bowl. Cut cabbage in quarters. Chop one quarter finely; Slice green onions thinly; add to salad.
Add remaining ingredients; toss to coat and serve.
Publix Blueberry Feta Salad
Servings: 4
1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon dried basil
1 cup fresh blueberries
1 shallot, thinly sliced
7 oz chunk feta cheese
2 cups baby arugula (or pea shoots)
2 tablespoons extra-virgin olive oil
Combine vinegar, sugar, and basil in small saucepan on medium. Simmer 4–5 minutes or until reduced by half. Remove from heat; stir blueberries into vinegar mixture and let stand to cool.
Slice shallot. Cut feta in half, then cut into slices from shorter end.
Divide feta between 4 serving plates. Top with greens, shallots, and blueberry mixture, drizzle with olive oil. Serve.
Public Buttercream Icing
1/2 pounds butter
2 cups vegetable shortening (preferably Crisco)
1/4 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon butter flavorings
1/2 teaspoons almond extract
1 tablespoon meringue powder
2 pounds confectioners’ sugar, sifted
1 tablespoon milk (optional)
Combine the butter, Crisco, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in up to 1 tablespoon milk to loosen it.
Meringue powder and butter flavoring can be found where cake decorating supplies are sold. The recipe can be made without these two ingredients, but the icing tastes better if you use the butter flavoring. And the icing with hold its shape better with the meringue powder.
Publix Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup of butter softened
1 (16 ounce) package of confectioner's sugar
1 teaspoon of vanilla extract
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioner's sugar and beat until smooth. Stir in vanilla.
Publix Macaroni and Cheese
• 2 cups elbow macaroni, uncooked
• 1 1⁄2 tablespoons margarine
• 1⁄4 cup flour
• 2 cups skim milk
• 1 teaspoon Worcestershire sauce
• 3⁄4 teaspoon dry mustard
• 1⁄8 teaspoon Tabasco sauce (or other hot red pepper sauce)
• 1⁄8 teaspoon black pepper, freshly ground
• 2 cups reduced-fat cheddar cheese, shredded
• 3 tablespoons parmesan cheese, grated, fresh
1. In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.
2. Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.
3. Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
Publix Mardis Gras Cloned Chicken Wings
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1-3 minced cloves garlic (we use 3)
2 teaspoons dried rosemary
1/2 cup lemonade
1 teaspoon black pepper
1 teaspoon salt
10 to 12 chicken wings
Preheat oven to 425 degrees F.
In a small saucepan, heat oil and butter over medium heat. Add shallots, garlic and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint.
Place wings in shallow pan and coat well with sauce. Bake until skin is golden brown, about 30 minutes.
Makes 20 to 24 pieces.
Publix Heath Bar Cookies
• Cooking spray
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 2 1/4 cups packed light brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 3/4 cup walnuts, chopped
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup toffee pieces
Preheat the oven to 350 degrees F. Spray an 8-inch-square baking dish with cooking spray and place a piece of parchment paper over the pan. Give the parchment another spray coating it evenly.
In a medium saucepan melt the butter over medium heat; stir in the brown sugar until smoothly melted. Remove from heat and let stand 5 minutes.
Now in a medium bowl, whisk together the flour, baking powder and salt. Freshen the walnuts by toasting them in a medium skillet over medium heat, 6 to 8 minutes until fragrant; remove from hot pan to cool.
Beat in the eggs, one at a time, into the cooled butter-sugar mixture, next whip in the vanilla. Stir in the flour mixture and mix until combined. Gently fold in the toffee pieces and toasted walnuts into the thick batter.
Spread the batter in the parchment lined pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 15 minutes, lift out of the pan and cut into 1 inch pieces.
Publix Calypso Cookies
• 1 stick butter (room temperature) or ½ cup of coconut oil
• 1 egg
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoons vanilla
• ¼ teaspoon almond extract
• ¾ cup oats (leave whole)
• ¼ cup oats, ground in a food processor
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup dried pineapple (or you can use half a can of crushed pineapple, strained through cheesecloth and patted dry with a paper towel)
• 1 cup sweetened coconut flakes
• ½ cup chopped pecans
• 2 tablespoons milk
1. Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, and almond extract and set aside.
2. Grind your oats in blender until a fine powder, then add flour, baking soda, baking powder, salt and the oats to your butter mixture. Beat well to combine all of your ingredients.
3. Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.
4. Scoop by heaping spoonfuls and roll into balls. Place one inch apart on a parchment lined cookie sheet and bake at 350 degrees for about 15 minutes.
Publix Chili
• 1 onion, chopped, divided
• 1½ pounds ground chuck beef
• 3 tablespoons chili powder
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• 1 can ( 10.75 ounce) condensed tomato soup
• 1 can (14.5 ounce) diced tomatoes/sweet onions (undrained)
• 1 can (10 ounce ) milder diced tomatoes/green chiles (undrained)
• 1 can (16 ounce) chili beans in mild sauce (undrained)
• 1 can (15 ounce) black beans (drained)
Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often. Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors. Serve.
Publix Gorgonzola Potatoes
o 3/4 cup crumbled gorgonzola cheese
o 1 cup 1/2 & 1/2
o 1 tspn. salt
o 2 tbsp flour
o 2 tbsp garlic butter
o 1 (20 oz)Simply Potatoes Homestyle Sliced Instant Potatoes
o 1/4 cup french fried onions
o pepper to taste
Combine in microwave bowl cheese, 1/2&1/2, salt and flour. Add butter and microwave on high 2 minutes. Stir in remaining ingredients, microwave 10- minutes or until potatoes are tender. Serve For more elegant serving, put into oven safe dish, put french fried onions on top and broil for 3-5 minutes.
Publix Bourbon Marinated Salmon
• 1/4 cup brown sugar
• 3 tablespoons bourbon (Jim Beam)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 tablespoons green onions, chopped
Mix all ingredients and marinate salmon in mixture for a minimum of 3 hours or overnight. Broil, bake or grill and enjoy!
Publix Shrimp Scampi
• 16 jumbo (U/15) shrimp, (peeled and deveined)
• 2 cloves minced garlic
• 1 ounce olive oil
• 2 ounces whole butter cut into small cubes
• 2 ounces dry white wine
• 1 teaspoon chopped Italian parsley
• juice of 1 lemon
• 6 ounces shrimp stock or chicken stock
• 4 ounces dry capellini pasta or angel hair
• 2 roma tomatoes peeled, seeded and diced small
• salt and pepper to taste
• Cook 4 ounces of dry pasta in 2 quarts salted boiling water until cooked to your taste, drain and reserve.
• Season the shrimp with salt and pepper and sauté the shrimp in olive oil turning once after 1 minute. Add garlic and sauté 1 more minute.
• Add tomatoes, wine and lemon juice, reduce by half. Add stock and parsley and bring to simmer.
• Slowly stir in whole butter and remove from heat. Adjust seasoning with salt and pepper. Add cooked pasta and toss to coat with sauce.
• To serve Twirl pasta into 4 even portions in a medium pasta bowl or shallow plate. Place shrimp around pasta and spoon remaining sauce over pasta and shrimp.
Publix Key Lime Pie
Whisk until smooth:
2 cans (14oz each) sweetened condensed milk
1 cup lime juice
Stir in:
1/2 cup sliced almonds
Pour into:
1 graham cracker crust
Top with:
Redi Whip – or any whipped topping of your choice
Publix White Mountain Bread for the bread machine
1 1/2 cup milk
2 tbsp butter 2 tbsp honey
1 tsp salt
4 cups bread flour
2 tsp active dry yeast
Put them all in order of bread machine directions.
Makes 2 lb. loaf
Publix Breakfast Bread
1 package active dry yeast
1/4 cup warm water, about 105 to 110 degrees F
1/3 cup unsalted butter
3/4 cup whole milk
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs, beaten
2 cups all-purpose flour
2 cups bread flour
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup chopped dried apricots
1/4 cup dried currants
melted butter
In a large mixing bowl fitted with a paddle attachment, dissolve the yeast in 1/4 cup warm water.
Melt the 1/3 cup butter in a small saucepan. Add the milk and heat until warm, about 110 degrees F. Combine milk mixture with yeast mixture, the sugar, salt, eggs, and 1 cup all-purpose flour and 1 cup bread flour.
Soak dried fruit pieces in either hot water or liquor for about 10 minutes. If you do not do this, the dried fruit will suck the moisture out of your bread, and you don’t want that!
Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes in a warm place.
Stir in the raisins, apricots and currants. Beat in remaining flour, about 1/3 to 1/2 cup at a time. Place dough hook on mixer (or knead by hand) until the dough is smooth and elastic.
Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter. Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled.
Bake in a preheated 350 degree F oven for 25 to 30 minutes. Cool on rack.
optional – add 1 T. molasses and more fruit
Publix Country Club Tuna Salad
2- 12 oz cans Market Pantry sold white tuna, albacore tuna in water
4 T Kraft Real Mayo
3/4 to 1 cup chopped celery
salt , pepper to taste
Drain both cans of tuna add to bowl with other ingredients & mix.
Publix Key West Salad
3 oz Imitation Alaskan King Crab
0.25 cup Onions, raw, sliced
0.25 cup Green Peppers, cut into strips
0.5 scallion, chopped
2 large Shrimp, cooked
1 tbsp lemon vinaigrette dressing
Serving Size: Makes 1 serving.
Publix Harvester Salad
2 Cups Spring Mix Salad
3oz Lower Sodium Boar's Head Turkey
.125 Cups of Pecans
1oz Blue Cheese
.25 Cups of Craisins
.25 Cups of Shredded Carrots
.25 Cup of Corn
10 Seedless Grapes
.75 Cups of Apple Slices
Serves 1
Publix Fruit Salad
1.5 cups watermelon
1.25 cups cantaloupe
1.25 cups honeydew
0.5 cups seedless grapes
0.25 cups pineapple
0.25 cups strawberries
Makes 5 c.
Publix Turkey Cobb Salad
1/2 c Romaine Lettuce
1/4 c Tomato, chopped
2 oz. Boar's Head Turkey
1 oz. Bleu Cheese crumbles
1 Hard Boiled Egg, chopped
1 slice Bacon, crumbled
Serves 1
Publix Chopped Salad
1 romaine lettuce heart (rinsed)
1 med head green cabbage (rinsed)
3 green onions (rinsed)
1 (3.75) package sliced almonds
4 oz crumbled blue cheese
1/2 cup fat free raspberry salad dressing
Cut stem end from romaine; chop finely (1/4 inch pieces) and place in bowl. Cut cabbage in quarters. Chop one quarter finely; Slice green onions thinly; add to salad.
Add remaining ingredients; toss to coat and serve.
Publix Blueberry Feta Salad
Servings: 4
1/2 cup red wine vinegar
1/2 cup sugar
1 teaspoon dried basil
1 cup fresh blueberries
1 shallot, thinly sliced
7 oz chunk feta cheese
2 cups baby arugula (or pea shoots)
2 tablespoons extra-virgin olive oil
Combine vinegar, sugar, and basil in small saucepan on medium. Simmer 4–5 minutes or until reduced by half. Remove from heat; stir blueberries into vinegar mixture and let stand to cool.
Slice shallot. Cut feta in half, then cut into slices from shorter end.
Divide feta between 4 serving plates. Top with greens, shallots, and blueberry mixture, drizzle with olive oil. Serve.
Public Buttercream Icing
1/2 pounds butter
2 cups vegetable shortening (preferably Crisco)
1/4 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon butter flavorings
1/2 teaspoons almond extract
1 tablespoon meringue powder
2 pounds confectioners’ sugar, sifted
1 tablespoon milk (optional)
Combine the butter, Crisco, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in up to 1 tablespoon milk to loosen it.
Meringue powder and butter flavoring can be found where cake decorating supplies are sold. The recipe can be made without these two ingredients, but the icing tastes better if you use the butter flavoring. And the icing with hold its shape better with the meringue powder.
Publix Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup of butter softened
1 (16 ounce) package of confectioner's sugar
1 teaspoon of vanilla extract
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioner's sugar and beat until smooth. Stir in vanilla.
Publix Macaroni and Cheese
• 2 cups elbow macaroni, uncooked
• 1 1⁄2 tablespoons margarine
• 1⁄4 cup flour
• 2 cups skim milk
• 1 teaspoon Worcestershire sauce
• 3⁄4 teaspoon dry mustard
• 1⁄8 teaspoon Tabasco sauce (or other hot red pepper sauce)
• 1⁄8 teaspoon black pepper, freshly ground
• 2 cups reduced-fat cheddar cheese, shredded
• 3 tablespoons parmesan cheese, grated, fresh
1. In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.
2. Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.
3. Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
Publix Mardis Gras Cloned Chicken Wings
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1-3 minced cloves garlic (we use 3)
2 teaspoons dried rosemary
1/2 cup lemonade
1 teaspoon black pepper
1 teaspoon salt
10 to 12 chicken wings
Preheat oven to 425 degrees F.
In a small saucepan, heat oil and butter over medium heat. Add shallots, garlic and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint.
Place wings in shallow pan and coat well with sauce. Bake until skin is golden brown, about 30 minutes.
Makes 20 to 24 pieces.
Publix Heath Bar Cookies
• Cooking spray
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 2 1/4 cups packed light brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 3/4 cup walnuts, chopped
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup toffee pieces
Preheat the oven to 350 degrees F. Spray an 8-inch-square baking dish with cooking spray and place a piece of parchment paper over the pan. Give the parchment another spray coating it evenly.
In a medium saucepan melt the butter over medium heat; stir in the brown sugar until smoothly melted. Remove from heat and let stand 5 minutes.
Now in a medium bowl, whisk together the flour, baking powder and salt. Freshen the walnuts by toasting them in a medium skillet over medium heat, 6 to 8 minutes until fragrant; remove from hot pan to cool.
Beat in the eggs, one at a time, into the cooled butter-sugar mixture, next whip in the vanilla. Stir in the flour mixture and mix until combined. Gently fold in the toffee pieces and toasted walnuts into the thick batter.
Spread the batter in the parchment lined pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 15 minutes, lift out of the pan and cut into 1 inch pieces.
Publix Calypso Cookies
• 1 stick butter (room temperature) or ½ cup of coconut oil
• 1 egg
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoons vanilla
• ¼ teaspoon almond extract
• ¾ cup oats (leave whole)
• ¼ cup oats, ground in a food processor
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup dried pineapple (or you can use half a can of crushed pineapple, strained through cheesecloth and patted dry with a paper towel)
• 1 cup sweetened coconut flakes
• ½ cup chopped pecans
• 2 tablespoons milk
1. Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, and almond extract and set aside.
2. Grind your oats in blender until a fine powder, then add flour, baking soda, baking powder, salt and the oats to your butter mixture. Beat well to combine all of your ingredients.
3. Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.
4. Scoop by heaping spoonfuls and roll into balls. Place one inch apart on a parchment lined cookie sheet and bake at 350 degrees for about 15 minutes.
Publix Chili
• 1 onion, chopped, divided
• 1½ pounds ground chuck beef
• 3 tablespoons chili powder
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• 1 can ( 10.75 ounce) condensed tomato soup
• 1 can (14.5 ounce) diced tomatoes/sweet onions (undrained)
• 1 can (10 ounce ) milder diced tomatoes/green chiles (undrained)
• 1 can (16 ounce) chili beans in mild sauce (undrained)
• 1 can (15 ounce) black beans (drained)
Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often. Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors. Serve.
Publix Gorgonzola Potatoes
o 3/4 cup crumbled gorgonzola cheese
o 1 cup 1/2 & 1/2
o 1 tspn. salt
o 2 tbsp flour
o 2 tbsp garlic butter
o 1 (20 oz)Simply Potatoes Homestyle Sliced Instant Potatoes
o 1/4 cup french fried onions
o pepper to taste
Combine in microwave bowl cheese, 1/2&1/2, salt and flour. Add butter and microwave on high 2 minutes. Stir in remaining ingredients, microwave 10- minutes or until potatoes are tender. Serve For more elegant serving, put into oven safe dish, put french fried onions on top and broil for 3-5 minutes.
Publix Bourbon Marinated Salmon
• 1/4 cup brown sugar
• 3 tablespoons bourbon (Jim Beam)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 tablespoons green onions, chopped
Mix all ingredients and marinate salmon in mixture for a minimum of 3 hours or overnight. Broil, bake or grill and enjoy!
Publix Shrimp Scampi
• 16 jumbo (U/15) shrimp, (peeled and deveined)
• 2 cloves minced garlic
• 1 ounce olive oil
• 2 ounces whole butter cut into small cubes
• 2 ounces dry white wine
• 1 teaspoon chopped Italian parsley
• juice of 1 lemon
• 6 ounces shrimp stock or chicken stock
• 4 ounces dry capellini pasta or angel hair
• 2 roma tomatoes peeled, seeded and diced small
• salt and pepper to taste
• Cook 4 ounces of dry pasta in 2 quarts salted boiling water until cooked to your taste, drain and reserve.
• Season the shrimp with salt and pepper and sauté the shrimp in olive oil turning once after 1 minute. Add garlic and sauté 1 more minute.
• Add tomatoes, wine and lemon juice, reduce by half. Add stock and parsley and bring to simmer.
• Slowly stir in whole butter and remove from heat. Adjust seasoning with salt and pepper. Add cooked pasta and toss to coat with sauce.
• To serve Twirl pasta into 4 even portions in a medium pasta bowl or shallow plate. Place shrimp around pasta and spoon remaining sauce over pasta and shrimp.
Publix Key Lime Pie
Whisk until smooth:
2 cans (14oz each) sweetened condensed milk
1 cup lime juice
Stir in:
1/2 cup sliced almonds
Pour into:
1 graham cracker crust
Top with:
Redi Whip – or any whipped topping of your choice
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