Mcgregor Flooring

09/29/2023

Soft Coconut Macaroons
INGREDIENTS Nutrition
YIELD
36 cookies
UNITS
US
1⁄4 cup all-purpose flour
2⁄3 cup sugar
1⁄4 teaspoon salt
2 2⁄3 cups sweetened flaked coconut
4 egg whites
1 teaspoon almond extract
1 cup chopped almonds
DIRECTIONS
Preheat oven to 325°F.
Combine flour, sugar, salt and coconut in mixing bowl.
Stir in egg whites and almond extract.
Stir in almonds, mix well.
Drop teaspoon fulls onto a greased cookie sheet.
Bake 20 minutes or until golden brown.

09/29/2023

Shrimp Scampi with Spaghetti
Ingredients:

2 tsp olive oil
6 clove(s), medium garlic clove(s), minced
1 tsp dried oregano
1 pound(s) uncooked shrimp, medium, peeled and deveined
1/4 cup(s) table wine, dry white or vermouth
2 tsp cornstarch
3/4 cup(s) reduced-sodium chicken broth
3/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 oz uncooked linguini, cooked and kept hot
1/4 cup(s) fresh parsley, fresh, chopped
2 Tbsp basil, fresh, thinly sliced
DIRECTIONS:

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

09/29/2023

PECAN PIE DIP

Ingredients:
8 ounces cream cheese; softened
4 ounces whipped cream; half a tub of Cool Whip
1 cup powdered sugar
Pecan Pie Topping
¾ cup pecans; chopped (plus more for topping)
½ cup brown sugar
⅓ cup light corn syrup
3 tablespoons unsalted butter; cubed
1 egg
½ teaspoon vanilla extract
¼ teaspoon salt
Directions:
To a small saucepan, add all the ingredients for the pecan pie topping (chopped pecans, brown sugar, light corn syrup, cubed unsalted butter, egg, vanilla extract, and salt).
Combine all the ingredients together and cook over medium heat until it begins to simmer.
Stir frequently, to avoid burning, continue to cook the filling until it has thickened (about 3-5 minutes).
NOTE: The filling will thicken up as it cools so don't worry if it seems a little too thin. Cooking it too long will make it too thick which is worse in my opinon.
Remove from heat and cool to room temperature.
In a medium sized bowl whip together the softened cream cheese, Cool Whip, and powdered sugar with a whisk, hand mixer, or stand mixer (about 5 minutes).
Into an 8×8 or similar sized serving dish, spread out the cream cheese mixture.
Top with the cooled pecan pie topping and more chopped pecans. Refrigerate for at least 30 minutes (up to 2 days) before serving.
NOTE: The pecan pie filling will harden the longer it is in the refrigerator, just set it out at room temperature an hour or so before you plan on serving it.
Follow website—> https://entirelyelizabeth.com/pecan-pie-dip/

10/14/2022

01/29/2016

tax season is here so everyone that wants that new floor installed needs to give us a call

12/26/2015

tax season is just around the corner so if u are looking for someone to put in that new floor for u just give us a call

12/18/2015

it is that time of year Merry Christmas to our customers and Happy New Year also would like to offer everyone our Christmas special from now until January 25 we will take 15% OFF of ur installation.

11/22/2015