Shrimp and scallop saut

Ingredients

3 tbsp butter
3 tbsp olive oil
6 large garlic cloves, minced
1 lb mushrooms, sliced
2 tbsp tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice

1 lb med shrimp, peeled, deveined
1 lb bay scallops
1 bunch green onions, sliced
1/3 cup chopped fresh parsley

How to prepare

Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and saut

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Tomato – basil shrimp with wine

Ingredients

12 oz shelled shrimp
1 cup chopped onion
2 tbsp butter
1 tbsp olive oil
1 cup white wine
1 tbsp instant chicken bouillon
1 tsp dried basil
2 med tomatoes peeled, seeded and chopped
10 oz hot cooked pasta
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup parsley, fresh, chopped

How to prepare

Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4
serve with a lg green salad and some crusty french bread and it’s just about the perfect meal.

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Autumn Chicken Dinner

Ingredients

4 medium-size ears of corn
2 medium-size zucchini (about 10 ounces each)
4 large plum tomatoes
4 medium-size chicken-breast halves (about 2 1/2 pounds)
1/2 teaspoon dried oregano leaves
salt
3 tablespoons lemon juice
1 tablespoon olive or salad oil
2 tablespoons chopped fresh basil or 1 teaspoon
dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper

How to prepare

1. Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.

2. Place chicken breasts in large roasting pan (17″ by 11 1/2″); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.

3. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.

4. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)

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Indonesian soy sauce

Ingredients

1/3 cup dark-brown sugar, packed
1/3 cup soy sauce
2 tbsp light molasses
1 tsp finely minced, peeled fresh ginger
1/4 tsp ground coriander
1/8 tsp freshly ground white pepper

How to prepare

Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes.
Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months.

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Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

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Cantonese dinner

Ingredients

1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained

How to prepare

Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.

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Crabmeat Ravioli

Ingredients

Sauce Bechamel —
2 tbsp butter
2 tbsp flour
1 1/4 cup heavy cream scalded
salt and white pepper to taste
Crabmeat Filling —
1 lb lump crabmeat
1 tbsp butter
1/4 cup green onion minced
1/2 cup cracker crumbs
salt and white pepper to taste
Ravioli Dough —
1/2 cup flour or more
1 lg egg slightly beaten
1 tbsp water
1 tbsp olive oil
Sauce —
1/2 cup heavy cream
2 oz butter softened
salt and white pepper to taste
1/4 cup Parmesan cheese grated

How to prepare

SAUCE BECHAMEL In a sm saucepan, over med heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 3 min.. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a sm skillet, over med heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a lg mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 min.. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8″ thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 min.. Drain. Serve with sauce poured over and topped with grated Parmesan cheese. Recipe By : Great Chefs of New Orleans Serving Size : 4

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Jamaican ribs or chicken

Ingredients

2 lb country-style pork ribs or 1 cut-up chicken
3/4 cup chopped onion
4 large cloves garlic, minced
hot peppers to taste
2 tbsp allspice
1 tbsp ginger

2 tbsp salad oil
1 tsp ground nutmeg
1 tsp salt
12 bay leaves, soaked in hot water about 1 hr

How to prepare

1. Combine everything except the bay leaves and the meat in a large zip-lock plastic bag. 2. Add meat and thoroughly mix. 3. Let marinate in fridge at least 2 hrs, preferably until next day. 4. Fire up the barbi. Remove meat from bag with as much marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade or use as insect repellent. Cook very slowly over medium coals, turning often. If your grill has a vented hood, close it and shut the vent half way down. Do not let the meat burn. Cover and cook about 1/2 hr. Check coals to make sure they do not go out. 5. After 1/2 hr, remove bay leaves, turn meat, place remaining bay leaves on meat and cook until done (about 1/2 to 3/4 hr more, or more depending on heat)

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