Angel Hair Pasta with Garlic Shrimp and Broccoli
1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
Here are some beef recipes that were requested by PM...PM me if you want particular recipes, i have lots of seafood and pasta and pork, turkey, etc...
French Fry Casserole
32 oz. bag of frozen French fries
26 oz. can spaghetti sauce
1 lb. cooked ground beef (from Tuesday)
2 cups shredded mozzarella cheese
Grease a 9x13 casserole pan and layer half of the French fries, then spaghetti sauce, ground beef, and cheese. Top with other half of French fries and bake uncovered for one hour (or until fries on top are brown) at 350°.
White Castle Hamburgers
12 dinner rolls (Parker House shape, 2-1/2 inches)
1 lb. lean ground beef
1/2 tsp. salt
About 1 1/2 C. water, divided
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. water
Place ground beef, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water and salt are blended through the beef. Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat. Roll the hamburger out to 1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate each piece five times with a plastic straw (this forms the steam holes). Cover hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen solid.
Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are clear, and adding more water as needed. Remove from heat until ready to cook hamburger patties.
To prepare patties, heat frying pan over medium-low heat; add water to onions just until the bottom of the frying pan is covered. Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy. Place each hamburger on top of a roll. Add pickles, then cover hamburgers so they will steam lightly. Or you can cover them and put them into the microwave for a few seconds.
Slow Cooker Beef BBQ
1 1/2 cups ketchup
1/4 cup packed brown sugar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast
You can also add 1/4 cup of red wine vinegar and 1 tsp of liquid smoke flavoring, but I leave both of these out.
1. In a large bowl, combine ketchup, brown sugar, Dijon-style mustard, Worcestershire sauce, and stir in salt, pepper, and garlic powder. Also add the vinegar and liquid smoke if you are going to use them.
2. Place chuck roast in a slow cooker. Pour mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
I serve it on a toasted bun and keep a little extra sauce to add to the bun.
Meatballs n Noodles
2 lb. armour original frozen meatballs
1 10 oz. can of cream of mushroom soup
1 10 oz. can of french onion soup
5 oz. water (i just filled up a soup can half way)
2 clove garlic
throw all of this in the crock pot, cook on high for 3 hours (or low for 5+, i'd guess). we ate it over buttered egg noodles but i can imagine it being really tasty over mashed potatoes or rice, too.
Steak Stir Fry
1/2 lb beef sirloin steak
1 each green yellow and red pepper cut into strips
1 tblspoon veggie oil
3 minced garlic cloves
8 onion wedges
1 can mushroom soup
1/2 tblspoon soya sauce
Heat oil in fry pan.
Cut sirloin into thin strips and stir fry til brown and set aside.
In that same pan, heat more oil and stirfry garlic, onion and peppers.
Stir in one can of soup and soya sauce and bring to boil.
Add meat and heat through.
Serve with rice.
Grilled Rib Eye Steak & Red Onions
1 hour 20 minutes 20 mins prep
2-4 boneless ribeye steaks (or any cut of steak, I used london broil)
2 large red onions, sliced
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, crushed
1/3 teaspoon salt
1/2 teaspoon fresh ground pepper
Combine all ingredients except steak and onions.
Place steak in plastic zip lock bag and pour marinade over.
Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
Pour excess marinade into skillet; add onions and cook until tender while grilling steaks. Serve sauce with onions over steak
This is what's for dinner tonight:
4 - 6 skinless, boneless chicken breast halves
3 - 4 large potatoes, unpeeled and quartered
1 Tbs (15 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh rosemary leaves,
or 1 tsp (5 ml) dried
2 - 4 cloves garlic, finely chopped
1/4 cup (60 ml) chopped scallions (spring onions)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) Kalamata or other black olive
1 cup (250 ml) sliced mushrooms
Place the chicken and potatoes in an oven-proof casserole. Drizzle with olive oil and lemon juice. Sprinkle with rosemary, garlic, scallions, salt, and pepper. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally. Bake covered in a preheated 400F (200C) oven for 30 minutes. Add the olives and mushrooms and bake an additional 30 minutes. Serves 4 to 6.
Per reqest...seafood...and veggie dishes, will post more as i scan my recipes
Mouthwatering Crab Cakes
Makes 1 dozen
Soft on the inside... crunchy on the outside.
3 cans (4 1/2 oz. each) crabmeat, drained and flaked
2 c. Italian-flavored bread crumbs, divided
1/4 c. (1/2 stick) butter, softened
1 celery stalk, finely chopped
3 Tbsp. mayonnaise
1 1/2 t. Worcestershire sauce
1 t. salt
1/2 t. black pepper
1/4 c. vegetable oil
In a medium-sized bowl, combine the crabmeat, 1 1/4 cups bread crumbs, the butter, 2 eggs, the celery, mayonnaise, Worcestershire sauce, salt and pepper; mix well. Shape into 12 crab cakes, using about 1/4 cup of mixture for each.
In shallow dish, beat the remaining egg with a fork. Place the remaining 3/4 cup of bread crumbs in another shallow dish.
In a large skillet, heat the oil over medium heat until hot but not smoking. Dip the crabcakes in the egg, then in the bread crumbs, coating completely. Cook the crabcakes in batches for 3 to 4 minutes per side, or until golden. Drain on paper towel-lined platter. Serve immediately.
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt *or you can use chopped or another clove of garlic*
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork
8oz of cream cheese (softened)
2 cups of cheddar cheese (or any cheese you like…I sometime use a Mexican mix and use more than the recipe since I love cheese)
8 oz of imitation or real crabmeat
8 flour tortillas
mix first 3 ingredients together well (mix will be thick)
spoon into 8 flour tortillas and roll to close
place in baking dish and cook @ 350 for 20 minutes
Top with your preference…cheese, salsa, Enchiladas sauce, sour cream or guacamole
Vegetable & Stuffing Bake
Makes: 6 servings
3/4 cup MIRACLE WHIP Dressing
1/2 cup milk
1 pkg. (6-1/4 oz.) STOVE TOP Stuffing Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 cup KRAFT Shredded Cheddar Cheese
PREHEAT oven to 350°F. Mix dressing and millk in large bowl until well blended. Add remaining ingredients; mix lightly.
SPOON into 11x7-inch baking dish.
BAKE 20 to 25 min. or until heated through
1 tablespoon olive oil
2 tablespoons parmesan cheese, grated
2 tablespoons sour cream
Slice zucchini into evenly sized spaghetti like strips.
saute in olive oil till tender.
Add cheese and sour cream, heat till warmed through
2 (10 ounce) boxes frozen chopped spinach, defrosted
1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped fine
1 1/2 cups sharp cheddar cheese, shredded
1 can condensed cream of mushroom soup
1-2 cup croutons
Preheat oven to 350 degrees.
Place spinach in strainer and squeeze all extra liquid from it.
In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well.
Pour into a 2 quart casserole dish and top with croutons.
Bake for 35 to 40 minutes, or until bubbling around edges.
ASPARAGUS CRAB AU GRATIN
1 pkg. (10 ozs.) frozen asparagus cuts, thawed and drained
1 can (6 ozs.) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 TBLsps. butter or margarine, divided
2 TBLsps. all-purpose flour
1 cup milk
1/2 tsp. ground mustard
1/2 tsp. salt
1/8 tsp. pepper
2 tsps. lemon juice
1 cup soft bread crumbs
Place asparagus in a greased 1 quart baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with read crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serves 4.
Salmon Macaroni Dinner
1 c. elbow macaroni
6 c. water
2 t. salt
1 can cream of celery soup
2/3 c. evaporated milk
1/4 c. finely chopped pimento
1 c. grated American cheese
2 c. drained salmon
Boil macaroni in salted water until tender. Drain. Add celery soup, milk, pimento and half the cheese. Stir in flaked salmon and pour into greased 2-quart baking dish.
Sprinkle remaining cheese around edge of dish and bake at 350 degrees for 20 to 25 minutes.
Salmon Salad Burritos
1 7.5-oz can Vital Choice Wild Red salmon
1 Tbs mayonnaise
2-3 Tbs chopped jalapeno peppers
4-6 Tbs diced celery
Romaine lettuce leaves
Mix everything together, spoon liberal servings down the
middle of big Romaine lettuce leaves, fold like burritos,
and then enjoy a healthy taste of heaven.
New England Seafood Chowder
Yields: 15 servings
4 pounds haddock fillets , cut into 3/4 inch pieces
1/4 pound medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onions, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
4 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
Place haddock in a Dutch oven; cover with water. Bring to a boil over medium
heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain,
reserving 2 cups cooking liquid; set liquid and seafood aside. In a soup
kettle, cook bacon over medium heat until crisp; drain on paper towels. In
the drippings, saute onions until tender. Stir in flour until blended.
Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir
for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook
for 15-20 minutes or until potatoes are tender. Add the milk, seafood,
butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with
Cannery Row Soup
Using fish and clam juice makes this tasty soup heart-healthy.
2 lb. varied fish fillets (haddock, perch, flounder, cod, sole,), cut into
2 TB olive oil
1 clove garlic, minced
3 carrots, thinly sliced
2 cup celery, sliced
1/2 cup onion, chopped
1/4 cup green peppers, chopped
1 can (28 oz.) diced tomatoes, undrained
1 cup clam juice
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/8 tsp. ground black pepper
1/4 cup fresh parsley, minced
Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.
Fillet of Sole with Crispy Ginger and Baby Bok Choy
Servings | 4
2 Tbsp canola oil, divided
1 pound sole, four 4 oz fillets
2 pieces ginger root, fresh, about 2-inches each, peeled and cut into thin matchsticks
2 Tbsp low-sodium soy sauce, divided
1 sprays cooking spray
2 medium garlic clove(s), thinly sliced
1 tsp ginger root, fresh, minced
8 oz bok choy, baby-variety, cut in half lengthwise and washed in cold water
Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
Add remaining tablespoon of oil to same skillet. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
To serve, place 1/2 cup of bok choy in the center of 4 plates. Top each with 1 piece of fish and 2 tablespoons of crispy ginger.
Lime-Grilled Trout with Mexican Corn Fritters
8 ounces rainbow trout -- Two 12-ounce whole, cleaned,
scaled and thoroughly washed*
1/4 cup fresh lime juice
1 tablespoon olive oil
1/4 teaspoon ground red pepper
2 egg whites
1/4 teaspoon salt
1 cup corn kernels
2 tablespoons minced scallions
1 tablespoon all-purpose flour
2 teaspoons jalapeno pepper -- chopped deveined seeded
(wear gloves to prevent irritation)
1/2 teaspoon double-acting baking powder
Make 3 or 4 diagonal slashes on both sides of each fish.
To prepare marinade, in gallon-size sealable plastic bag, combine
juice, oil and half of the ground red pepper; add fish. Seal bag, squeezing
out air; turn to coat fish. Refrigerate at least 1 hour, turning bag
In medium bowl, combine egg whites, salt and remaining ground red
pepper; with electric mixer, beat until stiff peaks form. Fold in corn,
scallions, flour, jalapeno pepper and baking powder.
Spray large nonstick skillet or griddle with nonstick cooking spray;
heat. Drop half the egg white mixture by tablespoonfuls into skillet,
making six 2" fritters. Cook 2-3 minutes, until edges of fritters are set;
turn and cook 2-3 minutes longer. With spatula, remove fritters from
skillet; keep warm. Repeat, making 6 more fritters.
Preheat outdoor barbecue grill or indoor stove-top grill according to
Drain marinade into small saucepan; bring to a rolling boil; boil for 1
minute, stirring constantly. Remove from heat. Grill trout over hot
coals or on stove-top grill, turning once and brushing with remaining
marinade, 5-7 minutes, until fish flakes easily when tested with fork.
Remove skin and bones from fish; remove both fillets from each trout in
a single piece. Serve each fillet with 3 fritters.
(German Farmers Breakfast)
4 medium potatoes
4 strips of bacon -- chopped
3 large eggs
3 Tablespoons milk
1/2 teaspoon salt
1 cup ham -- cooked and cubed
2 medium tomatoes -- peeled
1 Tablespoon chives -- finely chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice
potatoes when cooled.
In a large skillet, cook bacon until transperent. Add the potato slices; cook until lightly
Meanwhile, blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges;
add to the egg mixture.
Pour the egg mixture over the potatoes in the skillet. Cook until the eggs are set.
Sprinkle with chopped chives and serve immediately. Serves 4