Garlic Shrimp Scampi

Ingredients :

3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges

How To Prepare : 

1. In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic. 

2. Add the shrimp and turn them to coat them well.  Cover with plastic wrap.  Marinate in the refrigerator for 1 1/2 to 2 hours.  Do not marinate longer than 2 hours or the shrimp will become tough.

3. Preheat the broiler.  Remove the shrimp from the dish, reserving the marinade.

4. Thread the shrimp onto skewers, leaving a small space between each.

5. Brush the shrimp with the reserved marinade.  Broil 4 inches from the heat for 2 minutes.  Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.

6. Serve with lemon wedges.

Serves : 4

223 Calories, 7g Fat, 332mg Cholesterol, 594mg Sodium, .4g Fiber

Source - Low Fat Secret Recipes

Coney Sauce

Ingredients :
5 pounds ground beef
2 regular onions, finely chopped
2 (6 oz) cans Hunt's tomato paste
2 (10 1/2 oz) cans condensed tomato soup
1/4 cup white granulated sugar
3 tablespoons chili powder
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 tablespoon celery seed
3 tablespoons onion salt
1 teaspoon garlic powder
1 1/2 cups water

How To Prepare : 
1. Brown ground beef in very large skillet or pot ; drain.

2. Add remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick.

3. Serve over hot dogs.




Source: Recipe Secrets Forum

Artichoke and Portobello Mushroom Lasagna

Ingredients :

2 tablespoons olive oil
1 large onion, medium dice
1 pound portobello mushrooms, medium dice
1/2 cup dry white wine
4 cloves garlic, minced
1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
Salt and pepper
1 pound coarsely chopped spinach
1/4 cup (1/2 stick) butter
1/4 cup flour
4 1/2 cups milk
1 1/2 cups grated Parmesan cheese
1 (14-ounce) can diced tomatoes, drained
Ground nutmeg
1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
1 pound grated whole milk mozzarella

Bring a large pot of water to the boil to blanch the spinach.

1. Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion. Cook the onion, stirring frequently, until the onion starts to soften, 3 to 5 minutes.Increase the heat to high, stir in the mushrooms and continue cooking, stirring occasionally, until any of the liquid released from the mushrooms has evaporated, 8 to 10 minutes.

2. While the mushrooms are cooking, blanch the spinach: Add the spinach, in batches, to the boiling water and cook until the spinach softens and turns a bright green, 30 seconds to 1 minute. Transfer the spinach in a large bowl of ice water to stop the cooking. Repeat until all of the spinach is blanched. Drain the spinach, and wrap it in a large kitchen towel, squeezing the towel to drain the spinach of any excess moisture.

3. When the liquid from the mushrooms has evaporated, add the white wine, stirring to scrape any flavoring from the bottom of the pan. Add the garlic and artichokes, stirring until completely combined. Taste the mixture, and add three-fourths teaspoon salt and one-half teaspoon pepper, or season as desired. Stir in the spinach, then taste and season again if needed. Remove from heat and set aside.

4. Make the tomato-bechamel sauce: In a medium, heavy-bottom saucepan, melt the butter over medium-high heat. When the butter is foamy, whisk in the flour. Slowly whisk in the milk and cook over medium heat, whisking frequently, until the mixture begins to thicken and take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in the parmesan cheese, and when the cheese is melted, stir in the tomatoes. Taste the sauce, adding three-fourths teaspoon salt andone-fourth teaspoon pepper, along with a pinch of nutmeg, or season as desired.

5. Heat the oven to 350 degrees and assemble the lasagna: On the bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the tomato-bechamel sauce. Cover the sauce with a single layer of lasagna noodles. Sprinkle one-fourth of the vegetable mixture over the noodles, then ladle over another cup of the sauce. Top the sauce with one-fourth of the grated mozzarella. Repeat with the noodles, vegetables, sauce and mozzarella until you have 4 layers (if you have more than one cup of sauce left when assembling the fourth layer, go ahead and pour all of the remaining with that layer before sprinkling over the last of the mozzarella cheese). The dish can be assembled up to this point, covered with plastic wrap and refrigerated up to a day before baking; remove the plastic wrap and leave the lasagna out at room temperature while heating the oven before continuing with the next step.

6. Cover the baking dish with foil and place the dish on a rimmed baking sheet to catch any drippings. Bake the lasagna for 45 minutes. Increase the temperature to 450 degrees, remove the foil from the lasagna and continue baking until the top is lightlybrowned, 8 to 12 minutes. Remove and cool slightly on a rack for 20 minutes before serving.

Serves : 10-12

Source: LA Times

Red Lobster Fresh Tuna Club

Ingredients : 

24 oz (4- 6oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)

How To Prepare : 

1. Season tuna with salt and pepper.

2. Brush bread with softened butter and sprinkle with Parmesan cheese.

3. Toast bread in oven under broiler, remove and hold warm.

4. Heat pure olive oil in non stick skillet over medium high heat.

5. Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.

6. Remove tuna from pan.

7. Assemble sandwich in the following manner:
    a. One slice of bread
    b. Top with arugula, two slices of tomato, and drizzle with
        small amount of Extra virgin olive oil and balsamic vinegar
    c. Top with another slice of bread
    d. Brush with basil mayonnaise
    e. Top with two slices of tomato and piece of tuna
    f. Top with remaining slice of bread

Basil Mayonnaise:
1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste

Combine all ingredients in bowl and mix well

Season to taste with salt

Store refrigerated

Service :  4

Source: Red Lobster

Pan-Fried Rib-Eye Steaks with Gorgonzola Butter

Ingredients :

6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
Salt, to taste
Black pepper, to taste



How To Prepare :

1. Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.

2. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

3. Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.

4. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

5. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

Servings: 4

Source - The Complete Beef Cookbook

Slow-Roasted Baked Chicken

 Ingredients :

1 whole large roasting chicken
salt and pepper to taste

Basting Sauce:
1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.

How To Prepare :

1. In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

2. Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

3. Put in 275 degree oven for 30 minutes, removing cover and basting twice.

4. After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

5. Remove from oven and let stand 5 minutes before carving.

Servings: 4

Source - Memory Lane Meals

Chopped Salad

Dressing:
2 jalapeños
1/2 cup plus 2 tablespoons mayonnaise
Juice from 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper
Roast the jalapeños: Place the jalapeños on a rack set over a stove-top burner and roast until charred on all sides. Set asideuntil cool enough to handle, then peel and seed.

In a blender, combine the jalapeños, mayonnaise, lemon juice and olive oil, and blend. Season to taste with salt and pepper. Thismakes about 1 cup dressing. Cover and chill until needed.

Sautéed shrimp:
1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/8 teaspoons cumin
1 1/8 teaspoons onion powder
3/4 teaspoon garlic powder
1/4 plus 1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch celery seed powder
2 tablespoons olive oil
12 ounces medium shrimp

How To Prepare :

1. In a small bowl, combine the chili powder, salt, cumin, onion powder, garlic powder, black pepper, cayenne pepper and celery seed powder to make a spice blend.

2. Heat a sauté pan over medium-high heat until hot, then add the olive oil. Add the shrimp and sauté until slightly opaque, 1 to 2 minutes, then sprinkle over the spice blend and continue cooking  just until opaque. Remove from heat and set aside.

Chopped salad:
2 hearts of romaine, chopped
1 cucumber, diced
1/2 avocado, diced
1 whole cob white corn, kernels removed (about 1 1/3 cups kernels)
Sautéed shrimp
Dressing, divided
1/4 cup crumbled cotija cheese
16 cherry tomatoes, halved
1/4 cup chopped cilantro, as a garnish

1. In a large bowl, toss the chopped romaine with the cucumber, avocado, corn kernels and shrimp. Add half the dressing and gently toss to coat. Add additional dressing, a couple of tablespoons at  a time, to coat as desired.

2. Divide the salad among 4 plates and top each with 1 tablespoon cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve immediately.

Service : 04

Source: LA Times

Chicken Nuggets With Honey Mustard Dip

Ingredients:
2 boneless skinless Chicken Breasts (that’s 4 breast fillets)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1 Cup of Flour
about 1.5 Cups of Oil for frying 

(I used Sunflower seed oil)

 

How To Prepare:

1. Heat oil in a heavy-duty skillet (like a cast iron skillet)
2. on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in.
3. Cube chicken and place in a food processor.
4. Blend chicken until it has all been taken apart and is a fine paste.
5. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
6. Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.
7. Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).
8. Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget.

9. Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying.

10. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

Service :Serve with honey of honey mustard (1 Tablespoon of honey + 1 teaspoon of mustard) or spicy honey mustard (1 Tablespoon of honey + 1 teaspoon of mustard + a few dashes of your favorite hot sauce) or catchup or ranch dressing

Shrimp-Shitake Mushroom Fried Rice

Ingredients :

2 tablespoons of oil, for sautéing
5 cloves of garlic, minced
2 tablespoons of chopped onion
1 teaspoon of ginger minced
100 grams of Peeled Shrimps (8-10 medium shrimp)
5 pieces of fresh Shiitake mushrooms, chopped
2 cups of cooked rice
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of soy sauce
1 teaspoon of instant chicken-flavored broth powder
3 tablespoons of peas
1 large red chilies, seeded , finely sliced

How To Prepare :

1. Heat oil, sauté garlic, onions, and ginger until they are fragrant. And then add shrimps and mushrooms then mix until the color of shrimps change.

2. Add rice then pour salt, pepper, soy sauce, salt, and broth powder. Mix again until well done and smooth.

3. Add the peas and red pepper, and cook briefly. Remove from heat.

4. Serve while hot with sprinkled fried onions and scrambled eggs.

Source - 99 Best Fried Rice Recipes

Triple Chocolate Meltdown

Ingredients :

2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

 How To Prepare :

1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the  sheet pan for 2 to 3 minutes. Don't let them cool too much before  serving, as the butter that coats the ramekins will not release  the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Service :  6

Classic Potato Salad

Ingredients :
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
 5 hard-boiled eggs paprika

Directions :
1 Boil peeled potatoes in salted water until done.
Cool to room temperature.
2 Place diced potatoes in large bowl.
3 Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4 Add to potatoes.
5 Add celery and onions and mix well.
6 Stir in eggs. 
7 Sprinkle a little paprika on top.



Total Time : 15 mins

Prep Time : 15 mins

Cook Time :  0 mins

Cheesy Chicken and Vegetable Rice

Ingredients :

1 lb. boneless skinless chicken breasts, cut into chunks

1 can (14-1/2 oz.) chicken broth

2 cups Minute White Rice, uncooked

1 pkg. (16 oz.) frozen vegetable blend, thawed

3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up

How To Prepare : 

1. Spray large skillet with no stick cooking spray. Heat skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until browned.

2. Add broth; stir. Bring to boil.

3. Stir in rice, vegetables and prepared cheese product; cover. Cook on low heat 5 minutes or until chicken is cooked through. Stir until prepared cheese product is melted.

Tortas de Camaron

Ingredients :
•    2 dried ancho chilies, stemmed and seeded
•    6 eggs, beaten
•    1/4 cup shrimp powder
•    1 cup vegetable oil for frying
•    1/2 white onion, coarsely chopped
•    2 cloves garlic, minced
•    1 cup water, or more as needed
•    1 1/2 chicken bouillon cubes
•    1 (16 ounce) jar nopales (cactus), 

      drained and rinsed
•    1/2 cup chopped fresh cilantro, or to taste (optional)

Directions :
1.    Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.

2.    Whisk eggs and shrimp powder together in a bowl.

3.    Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.

4.    Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.

Servings : 06

Prep Time :15 Min

Cook Time :25 Min

Ready In :1 Hr

Barbecue Meatballs

Ingredients :
2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce :
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

How To Prepare : 

1. Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

2. Add all sauce ingredients to Crock Pot and stir well.

3. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.

Service : 60 meatballs.


Source - Set It & Forget It Crock-pot Recipes

Healthy Creamy Tomato Basil Soup

Ingredients:
2 oz Butter
1 ea Diced Red Onions
2 cup(s) Dry White Wine
3 cup(s) Canned Diced Tomatoes
2 cup(s) Heavy Cream
1 oz Chopped Fresh Basil
Salt (to taste)
Black Pepper (to taste)


How To Prepare:

1. In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes.

2. Add white wine and reduce by 3/4.

3. Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.

4. Puree soup in a food processor.

5. Stir in chopped basil, salt and pepper.

6. Garnish with chopped fresh basil and tomatoes.

Service    : 04
Pre Time : 05 minutes
Cook       : 12 minutes