May 5th, 2008 by alice
Tags: , Pasta, Sauce, Shrimp
INGREDIENTS
- 1 (15 ounce)canartichoke hearts, quartered
- 1/2lblarge shrimp
- 1/2 (8 1/2 ounce)bottlesun-dried tomatoes packed in oil
- 8ouncesdry pasta(linguine, fettuccini or spaghetti)
- 1 (16 ounce)jaralfredo sauce(Ragu or Five Brothers)
- 4tablespoonslemon juice concentrate
DIRECTIONS
- Peel & de-vein shrimp.
- Sauté shrimp in 2T oil from sun dried tomatoes (don’t over cook), and set aside.
- Bring 2 Qt water to a boil, add pasta and cook according to package directions.
- Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water.
- Warm the alfredo sauce adding 4T lemon juice concentrate.
- Place a colander in the sink and put artichokes into it.
- Drain pasta over the artichoke hearts. (This gets them warm.
- Divide pasta onto four large plates.
- Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate.
- Pour sauce over pasta.
- Top each plate with equal amounts of shrimp and serve hot.
Posted in Recipes | No Comments »
May 5th, 2008 by alice
Tags: Chicken, Pecan, Quiche
INGREDIENTS
- 1cupflour
- 1cupsharp cheddar cheese, grated
- 3/4cuppecans, chopped
- 1/4teaspoonpaprika
- 1/3cupcanola oil(or your choice)
- 1cupsour cream
- 1/2cupchicken broth
- 1/4cupmayonnaise
- 3eggs, beaten
- 2cupscooked chicken, chopped
- 1/2cupcheddar cheese, shredded
- 1/4cuponions, finely chopped
- 1/4teaspoondill
DIRECTIONS
- Preheat oven to 350.
- Combine flour, 1C cheese, pecans & paprika in a bowl and mix throughly.
- Add oil and stir until mix is crumbly.
- Reserve 1/4 C of the crumb mix.
- Press the remaining crumbs into the sides and bottom of a pie plate.
- pick the bottom with a fork and bake 10 minute.
- Remove and reduce oven to 325.
- whisk sour cream, mayonnaise, broth and eggs in a bowl until blended.
- Stir in chicken and 1/2 c cheese, onion and dill.
- Spoon mix into the baked crust.
- Sprinkle e=with reserved crumb mix.
- Top with pecans and bake 45 minutes.
Posted in Recipes | No Comments »
May 5th, 2008 by alice
Tags: Cheese, Feta, Greek, Macaroni
INGREDIENTS
- 3/4cupolive oil
- 2tablespoonslemon juice, freah
- 2garlic cloves, minced
- 16ouncesmacaroni
- 3tomatoes, ripe, peeled and chopped
- 1cucumber, peeled, seeded and sliced
- 1red onion, chepped
- 1/4cupItalian parsley
- 6ouncesfeta cheese, crumbled(or any goat cheese)
- kalamata olives, to garnish
DIRECTIONS
- Combine olive oil, lemon juice and garlic. set aside.
- Cook macaroni in 4 qts boiling water al dente.
- Drain and toss with 1/4 C oilve oil. Cool, stiring occasionally.
- Add cucumber, tomatoes, onion and parsley to the pasta and mix well.
- Stir in the cheese (reserve some for garnish).
- Toss lightly and add olives and remaining cheese for garnish.y.
Posted in Recipes | 1 Comment »
May 5th, 2008 by alice
Tags: Breakfast, Cheesy, Quesadilla, Sweet
INGREDIENTS
- 1egg
- salt & pepper
- 2 (6 inch)flour tortillas
- 2teaspoonsapricot preserves
- 2tablespoons shreddedmozzarella cheese
DIRECTIONS
- In a small bowl combine egg with salt and pepper.Beat well.
- Spray small skillet with nonstick spray and heat on med until hot.
- Add egg and cook about 1 minute or set.Slide onto a plate.
- Re-spray same skillet.
- Spread 1 tortilla with preserves.
- Place in skillet and top with egg, cheese and remaining tortilla.Press down.
- Cook 1 minute, or until browned on bottom.Flip and brown other side.
- Cut into wedges and enjoy!
Posted in Recipes | No Comments »
May 5th, 2008 by alice
Tags: Pistachio, Pumpkin, Roll
INGREDIENTS
- 3eggs, room temperature
- 1/2cupsugar
- 1teaspoonlemon juice
- 1/2cupcanned pumpkin
- 2/3cupflour, sifted
- 2teaspoonspumpkin pie spice
- 1teaspoonbaking powder
- 3/4cuppistachios, chopped(natural California)
-
Pistachio Cream Cheese Filling
- 8ouncescream cheese, softened
- 2tablespoonsbutter, softened
- 1cuppowdered sugar
- 1tablespoonlemon zest, grated
- 1cuppistachios, coarsely chopped(natural California)
DIRECTIONS
- Preheat oven to 350 degrees F.
- Line a 10 x 15 x 1 inch pan with waxed paper or parchment; grease and flour.
- Beat eggs on high, add sugar gradually until very thick and volume is tripled, about 5 minutes.
- Fold in lemon juice and pumpkin gently.
- Sift combined dry ingredients except pistachios over egg mixture; lightly fold into egg mixture.
- Spread into prepared pan and sprinkle with pistachios.
- Bake 12 to 15 minutes or until top springs back when lightly pressed.
- Turn cake out onto waxed paper and trim crisp edges with knife.
- Working quickly, cover cake with second sheet of waxed paper and roll up from short side, rolling paper inside.
- Set aside; prepare Pistachio Cream Cheese Filling.
- When cake has cooled, unroll and spread filling over entire surface.
- Re-roll cake. Slice to serve.
- Beat cream cheese and butter together with powdered sugar and lemon zest until creamy. Stir in pistachios.
Posted in Recipes | No Comments »
