Attention shrimp lovers!!

 

 

Try this quick way to make fabulous shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put... down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste

CREAMY FETTUCCINE ALLA CARBONARA

This is the one of the dish made during our cooking class at the Essex:

1 1/4 cup grated Parmesan cheese
3 large eggs
3/4 cup whipping cream
12 oz fettuccine
6 bacon slices, chopped
1 large onion, chopped
2 tsp minced garlic
3/4 to 1 tsp crushed red pepper
3/4 cup dry vermouth or white wine
8 oz fresh spinach

Whisk 3/4 cup cheese, eggs and cream in medium bowl, set aside.
Cook fettuccine, drain, reserving 1/2 cup cooking liquid. Return pasta to same pot.
Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic, crushed red pepper. Sauté until onion is tranlucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
Add oni9ono mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Add spinach. Season with salt and pepper.
Transfer pasta to large bowl. pass remaining 1/2 cup Parmesan separately.

Potluck Recipe: Meatballs

2 bags of Frozen Meatballs (96 per bag)
3 12oz Chili Sauce
4 tbsp Grey Poupon Mustard
32 oz jar Grape Jelly
2 tsp Chili Powder

crockpot at low heat or simmer on stove top for 3 hours.

Chicken and Mango Salad with Ginger Orange Dressing

4 servings Prep: 25 minutes

1/2 cup plus 1 tablespoon of vegetable oil
1/4 cup thawed frozen organge juice concentrate
2 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped crystallized ginger

1 1/4 pounds skinless boneless chicken breast halves (about 3)
2 large bunches of watercress trimmed
1 large, mango, peeled, pitted, cut into 1/2 inch thich slices
1/2 small red onion, sliced paper thin.

Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Heat remaining 1 tbs oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices, cool 5 minutes.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

Salade Brocoli

1 Brocoli
1 oignon doux (Vidalia)
1/2 livre de bacon bien cuit émietté
1 tasse de fromage mi-fort rapé
sauce à faire la veille:
3/4 tasse de mayo
1/4 tasse de sucre
1 c table vinaigre

Hachez brocoli et oignon, y ajouter le bacon et fromage.
Mettre vinaigrette une heure avant de servir.

Salade de riz poulet raisin

3 tasses de riz cuits (3/4 riz à long grains 1/4 riz sauvages)
1 tasse de raisins verts coupé en 2
1 petite boîte de chataîgnes d'eau à couper en lisières (facultatif)
1/2 tasse d'amandes coupées en 2
échalottes hachées
1 tasse de mayonnaise Hellman (peut dilué avec lait pour plus de liquide)
1 poitrine complète de poulet cuit coupée en dés.
3 branches de céleri.

Mélanger les ingrédients. Meilleur si mis au réfrigérateur la veille.
Ne pas mettre de sel la veille, ajouter avans de servir.