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Shrimp Stir-fry Thai with Tomatoes and Basil

Shrimp Stir-fry Thai with Tomatoes and Basil

By

You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry

  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons Southeast Asian fish sauce
  • 4 teaspoons light brown sugar
  • 3 tablespoons peanut oil
  • 3 cloves garlic, chopped
  • 1 tablespoon grated, peeled, fresh ginger
  • 1/2 to 1 teaspoon red chile flakes
  • 1 pound large shrimp, peeled and deveined
  • 1/2 medium red onion, cut in 1-inch dice
  • 1 medium yellow pepper, seeded, cut in 1-inch dice
  • 1 jalapeno chile, thinly sliced into rounds
  • 2 cups cherry tomatoes, halved
  • 3/4 cup torn fresh basil leaves
  • 1/4 cup torn fresh mint leaves
  • 2 tablespoons freshly squeezed lime juice
  • Serving suggestion: Jasmine rice
0/5 (0 Votes)

Sweet Potatoes with Caramel Glazed Pecans

Sweet Potatoes with Caramel Glazed Pecans

By

Preheat the oven to 400 degrees F

  • 1 1/2 pounds sweet potatoes
  • 1 tablespoon olive oil
  • Salt and pepper
  • 6 tablespoons butter
  • 1/2 cup light brown sugar
  • 1/2 cup pecans
5/5 (1 Votes)

Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce

Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce

By

This is truly a delicious elegant main course

  • Port Wine Sauce:
  • Ingredients
  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1 cup Tawny Port
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup fine dry breadcrumbs
  • 1/2 teaspoon chopped fresh thyme leaves
  • Pinch salt
  • Pinch freshly ground black pepper
  • 4 ounces goat cheese, crumbled
  • 4 ounces prosciutto, thinly sliced
  • 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • Pear and Parsnip Puree, recipe follows
  • Port Wine Sauce, recipe follows
  • Fresh thyme sprigs, for garnish
  • 1 (750ml) bottle Tawny Port
  • 1 cup veal stock
  • 1 stick very cold unsalted butter, cut into pieces
  • Pear and Parsnip Puree:
  • 1 1/2 pounds parsnips, peeled and chopped
  • 6 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces
  • 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
0/5 (0 Votes)

Chicken Liver Pasta

Chicken Liver Pasta

By

I got the most delicious pasta sauce that I had ever tasted

  • 250 g pack of chicken livers
  • 6-8 rashers of smoked bacon
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 Tbsp of plain flour
  • 100 ml milk
  • 125 ml cream
  • a generous glug of medium cream sherry
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • pasta of the shape you prefer - enough for 4 people
0/5 (0 Votes)

Spicy Cajun Sausage and Corn Soup

Spicy Cajun Sausage and Corn Soup

By

Heat the olive oil over medium high heat in a stockpot

  • 2 tablespoons of olive oil
  • 1/2 pound of mild andouille or smoked sausage
  • 1 extra large onion, chopped
  • 1 large (1 pound 12 ounce) can of whole tomatoes, undrained
  • 1/2 teaspoon of sugar
  • 3 (15 ounce) cans of whole kernel corn, undrained
  • 4 cups of water
  • 1/4 to 1/2 teaspoon of salt, or to taste
  • 5 turns of the pepper grinder, or to taste
  • 1/2 teaspoon of dried basil
  • 1 tablespoon of dried parsley
  • 1/4 to 1/2 teaspoon of your favorite, Cajun/Creole seasoning
  • Croutons, to garnish, optional
  • Hot sauce at the table, optional
0/5 (0 Votes)

Sausage Andouille #1

Sausage Andouille #1

By

This is the favourite version of this type of sausage from this company

  • 6-lbs ground pork
  • 3-1/3-tbsp finely minced garlic
  • 2-tbsp salt
  • 1-tsp freshly ground black pepper
  • 1-tsp cayenne
  • 1-tsp chili powder
  • 1/8-tsp mace
  • 1/8-tsp allspice
  • 1/2-tsp dried thyme
  • 1-tbsp paprika
  • 1/4-tsp ground bay leaf
  • 1/4-tsp sage
  • 3-tbsp liquid smoke
  • 1-cup cold red wine
0/5 (0 Votes)

Mussels in Spicy Red Sauce

Mussels in Spicy Red Sauce

By

The lusty combination of mussels and spicy red sauce is irresistible

  • RED SAUCE:
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic (6 cloves)
  • 1 to 2 teaspoons crushed red pepper
  • 1 cup white wine
  • 2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
  • 3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
  • 2 tablespoons freshly chopped parsley leaves
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  • 2 (35-ounce) cans plum tomatoes in juice
  • 6 tablespoons olive oil
  • 2 bay leaves
  • 1 head (about 12 medium cloves) garlic, peeled and finely chopped
  • 2 medium onions (about 12 ounces), cut in 1/4-inch dice
  • 2 medium carrots (about 8 ounces), cut in 1/4-inch dice
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • VARIATION: FRA DIAVOLO SAUCE:
  • 3 tablespoons olive oil
  • 4 large cloves garlic, chopped (about 1/4 cup)
  • 1 1/2 teaspoons crushed red pepper
  • 2 cups Red Sauce, recipe above
  • 1 (8-ounce) bottle clam juice
  • Kosher or sea salt
0/5 (0 Votes)

PW's Pasta Carbonara

PW's Pasta Carbonara

By

First, slice up 1 pound of bacon into pieces about one inch wide

  • 1 Lb Linguine Pasta
  • 4 Eggs
  • 1 Pound Bacon or Pancetta
  • 1 1/2 Cups Parmesan Cheese
  • 8 Cloves Garlic (8 to 12)
  • 1 Large Onion
  • 1 Cup Chicken Stock
  • 1 Cup White Wine (or Substitute Another Cup of Stock)
  • 1/2 Stick Butter
  • 1 Handful Parsley
  • 1 Tablespoon Black Pepper (1 to 2)
0/5 (0 Votes)

Essence

Essence

By

Emeril's Creole Sasoning Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
0/5 (0 Votes)

Seafood Pasta Delight

Seafood Pasta Delight

By

Put water on to boil for linguini

  • 2 tbsp corn starch
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 tsp coarse ground pepper
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/4 cup soya sauce
  • 1 tbs of extra virgin olive oil
  • 3 cloves of garlic minced
  • 1/2 tsp crushed chili pepper
  • 1 tsp of fresh grated gingerroot
  • 1 medium sweet red pepper, julienned
  • 1 medium yellow pepper, julienned
  • 1 cup fresh sugar snap peas
  • 1 tsp olive oil
  • 1 lb of medium scallops cut in half
  • 1 lb of medium raw shrimp peeled and deveined
  • 2 tsp of sesame oil
  • 1/3 cup of finely chopped italian parsley
  • 8 oz of Linguini
0/5 (0 Votes)