Shrimp Fettucini Alfredo

Sorce

mrsheeps

Ingridients

Recipe Ingredients: 3/4 lb raw medium shrimp or shrimp, peeled 6 cloves garlic, peeled and cut in half 3 green onions, thinly sliced 3/4 cup freshly grated parmesan cheese 8 ounces fettuccine 1 tablespoon olive oil 1 tablespoon butter 1 cup whole milk 1 teaspoon cornstarch seasoning salt fresh ground pepper Preparation: 1. In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes. 2. Drain well, and return to pot. 3. Mean while, whisk cornstarch into milk and set aside. 4. On medium heat, heat oil and butter in a large frying pan. 5. Cook garlic for about 5 minutes or until soft but not browned. 6. Mash soft garlic with the back of a fork. 7. Add peeled shrimp and onions. 8. Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients). 9. Briefly stir milk mixture and pour into frying pan. 10. Cook, stirring constantly, until slightly thickened, about 2 minutes. 11. Pour mixture over fettucini. 12. Sprinkle with Parmesan cheese. 13. Add salt and pepper to taste. 14. Stir to combine.

Beef Fajita Salad

Sorce

usa

Ingridients

1 (8 ounce) bottle Italian dressing 1 teaspoon cumin dash hot pepper sauce 1/2 pound beef for fajitas, strips or chuncks 1/2 cup corn kernels 1/2 cup cooked kidney beans 1/2 cup red onion, sliced 1/2 cup cheddar cheese, shredded 1 tomato, chopped 6 to 8 cups salad greens 2 cups crushed tortilla chips|Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

Deli Potato Salad

Sorce

piras

Ingridients

6 to 10 potatoes, boiled, cooled and cut in chunks 3 hard boiled eggs, chopped 1/2 lb. salami, ham, or other favorite deli meat, cut in chunks 3 dill pickles, chopped 1 onion, chopped 2 apples, cored and chopped 3 tbsp. mayonnaise 3 tbsp. red wine vinegar salt and fresh ground pepper to taste paprika|Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet peppers.

Chalupas

Sorce

webfan

Ingridients

Vegetable oil 12 Corn tortillas (the thinner the better) 6 Cups Refried Beans (or less) 1/2 Pound Cheddar cheese (sharp), grated 1 Large Tomato, chopped 3 Cup Lettuce, shredded|In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough. Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper covered cookie sheet in a warm oven. Spread about 1/4 inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and about 1 T chopped onion. Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly. Top with shredded lettuce and tomato and serve.

Frijoles Charros

Sorce

Schwong

Ingridients

1 to 2 onions, minced 2 tablespoons lard 3 cups cooked pinto beans 4 to 6 slices bacon, minced 1 slice ham, diced (optional) ½ cup chorizo or hot italian sausage 1 16−ounce can tomatoes, drained and chopped 6 serrano chiles, minced, or to taste 1 tablespoon comino (cumin) salt to taste|Add onions and lard to pinto beans and cook over medium heat 5 minutes, stirring occasionally. in another skillet, fry bacon, ham and chorizo. Add to beans with tomatoes, chiles and spices. Heat thoroughly.

Chiles Rellenos

Sorce

survivorguy

Ingridients

12 Large Mild, green chiles w/stems 1/2 Pound Jack cheese cut into long narrow, strips. BATTER: 1 Cup All purpose flour 1 Teaspoon Baking powder 1/2 Teaspoon Salt 3/4 Cup Yellow or white cornmeal 1 Cup Buttermilk 2 Eggs, slightly beaten|Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Sift flour with baking powder and salt, then add cornmeal. Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately.

Cavatelli Sausage With Broccoli

Sorce

KayCee

Ingridients

1/2 lb. or 2 cups dried Cavatelli or other small shell−shaped Italian pasta 1/2 lb. or 3 links sweet Italian Sausage 2 cloves garlic, minced 1 bunch broccoli 1 1/4 cup low−salt chicken broth 1/4 cup raisins 1 tbls. unsalted butter Parmesan cheese|Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan. Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook. Finally, add butter and stir to melt. Add, with sausage, to cooked pasta and serve with parmesan cheese.

Basic Polenta

Sorce

missprecious

Ingridients

9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal; coarse−grain|Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.

Carbonara Sauce

Sorce

laagkyleBesso

Ingridients

4 Tablespoon Butter 8 Slice Bacon; cut in 1/4" strips 2 Eggs 2 Egg yolks 1 Teaspoon Red pepper flakes 1 Cup Parmesan cheese 1/2 Cup Heavy cream 1 Teaspoon Salt Black pepper 1 Pound Spaghetti 8 Quarts water|Cream soft butter. In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.

BBQ Chicken Pizza

Sorce

Critter Hart

Ingridients

BBQ Chicken Pieces 10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes 1 Tbs. olive oil 2 Tbs. favorite BBQ sauce For the Pizza: 1 recipe Thin Crust Dough Cornmeal, semolina, or flour for handling 1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best) 2 Tbs. shredded smoked Gouda cheese 2 cups shredded mozzarella cheese 1/4 small red onion, sliced into 1/8−inch pieces 2 Tbs. chopped fresh chopped fresh cilantro|To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator. To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface. Slice and serve.